This is a young chef's Japanese restaurant that won an award at Challenge Kitchen, just like "Lumiere." The chef started in a Kobe Japanese restaurant, trained in Arima and Tokyo, and also learned French at "Le Set." His dishes may seem like traditional Kyoto cuisine at first glance, but they incorporate innovative French techniques that reflect his youth. Dishes like "apple vinegar with crab," "kiwi sauce with blowfish skin and sea cucumber," and "pine nut puree" showcase his creativity and skill. The dashi soup served with the course is also exceptional. Despite the ¥13,000 price tag, the quality and creativity make it a worthwhile experience. While the restaurant is currently unknown, it is likely to earn multiple Michelin stars in the future.

I made a reservation for a lunch treat. The dishes are cooked deliciously using vegetables, seafood, and seasonal ingredients with different types of broth. The presentation is beautiful, with seasonal flowers adding to the spring atmosphere. You can choose from three types of desserts. The recommended rice is excellent, and the service is top-notch in terms of taste, seasoning, and water service. Highly recommended! I would love to visit again.

This was my first visit to "Nihon Ryori Kakomi" in Kitashinchi. I came here to talk about work with a senior in Kitashinchi. The course meal, from appetizers to sashimi and the closing dish, was all delicious and I didn't get tired of it at all! Especially the ayu (sweetfish) and hamo (pike conger) really made me feel the summer vibes. The completely private room was great for discussing work. I will definitely visit again. Thank you for the wonderful meal! #Kitashinchi #Kitashinchi gourmet #Japanese cuisine #Japanese cuisine Kakomi #Kakomi #Private room #Perfect for work #Important discussions #Course meal #Japanese cuisine course #Turtle Bay #Chandra #End is the beginning #The real counterattack starts now #Are you ready for it?

I made a reservation for lunch and arrived at the restaurant. I was guided to a private room and a beautiful hostess took our drink order. Each dish was carefully prepared, and you could feel the chef's passion in the food. I had never really tried Japanese cuisine before, but it was incredibly delicious. I definitely want to come back again. This is a proper restaurant, so I think you wouldn't feel embarrassed bringing anyone here.

I expressed my desire to eat Washoku, and Kako-san kindly took me there. The dishes inspired by Boys' Day were wonderful, and of course, they were delicious too! The early bonito and firefly squid that are in season now were beautiful, especially the firefly squid wrapped in cherry blossom leaves and cream was exquisite. The sake served by the female owner was carefully chosen to match the dishes and my taste. I want to go again! Thank you for the feast.

The food was very delicious and each dish was carefully prepared. The presentation of the dishes was also lovely. It was a satisfying day where all five senses were engaged. The service was excellent with smiling staff, making the time pass pleasantly. I heard that the menu changes monthly, so I am looking forward to the next visit! Thank you very much. (There is no photo of the sashimi, but the yellowtail sashimi was excellent)

I received it at the counter. The corn ice cream in the eight-course meal was delicious. The first vinegar dish was sour. The fried food was tempura of conger eel and fig, and the conger eel was thick and the fig was delicious. For dessert, I ordered everything from ice cream, pudding, and Japanese sweets. I liked that there was muscat in the daifuku.

The hospitality was great, and I was very satisfied with the seasonal dishes that allowed me to feel the season. It would have been even better if there was a plant like a flower or moss ball decorating the small private room for two people! - Sweetfish, Onion vinegar, Asparagus, Cherry tomatoes - First bonito, Snow peas, Squid tempura, Trout, Snap peas, Cod roe, Octopus, Jabara cucumber - Lotus root, Scallop, Vinegared rice, Kashiwa leaves - Broad beans and snow peas in broth, Yuzu flower petals - Swordfish sashimi, Seared skin, Grated daikon with wasabi leaf - Namba beef, Eggplant, Onion, Simmered dish - Cherry shrimp and lettuce rice, Ochazuke - Yogurt ice cream, Kudzu mochi, Pudding

Today, instead of sitting at the counter like last time, we were provided with a private room. It added an extra special touch and we had a wonderful time. The hand towels in the bathroom were packed tightly, making it a bit difficult to use, but the scent of incense created a stylish atmosphere.

Kakomi-san, I could feel the season in the dishes. Sake goes well with the kombu soy sauce served with sashimi (laughs). Buckwheat rice with grated yam and egg yolk, fig and gingko nuts, white seaweed octopus and cucumber vinegar dish, scallop and bell pepper with crushed corn, half-dried sweetfish, mochi rice noodles, sweet potato and zucchini clear soup, Hokkaido tuna, conger eel and chrysanthemum flower with okra, mushroom soup, white rice, pickles, homemade salted pudding, yogurt ice cream, kiwi, Nanjing puree, walnut black sugar jelly. Thank you for the feast☆ I will visit again.

The dishes from the beginning to the action-packed presentation of an 8-course meal show creativity and effort. The flavors convey the skill and dedication of the chef and hostess, as well as the hard work put in by the young apprentices. The attention to detail and passion for cooking are heartwarming and enjoyable. It's a place I would like to visit again. The monthly changing menu keeps things exciting, so I look forward to the next visit. I hope everyone gets to experience this restaurant as well, as it is part of the restaurant's philosophy to keep the food a surprise until you taste it.

First visit during an emergency situation. Alcohol is of course prohibited. I sat at the counter. They were all just the right amount for me. Maybe men would want more? The taste was also delicious. The desserts were homemade, and I even had two of them. The flavors are not overpowering, so I could see myself coming back without getting tired of it.

A hidden gem of a popular Japanese restaurant with easy reservation. The serene atmosphere and delicate, gentle dishes are wonderful. - Chef's choice course / starting from 8500 yen I've always wanted to visit this Japanese restaurant after hearing how delicious it is! The autumn leaves beautifully decorated the colorful appetizer plate, and even the dessert was in Christmas style! The pudding was so delicious, please sell it separately too! Some high-end Japanese restaurants tend to serve dishes with strong seasonings, but here, the overall seasoning is gentle, bringing out the flavors of the ingredients. The aroma of the broth stands out... I love it. Despite the cute Santa plate in December, the number of customers was only about half of the usual, which the chef lamented about (laughs). They asked me to buzz about it on Instagram, but I'm sorry, I didn't have any good photos, so I used a collage to cover it up (laughs).

Kappo restaurant located in the basement of Hotel Elceran in Kitashinchi. It is possible to make reservations online through Tabelog, which is very convenient. The courses range from 13,000 yen to under 20,000 yen, making it quite affordable. Despite being in the basement of a hotel, both the atmosphere and the food are very satisfying. On this day, I had the 17,000 yen course, and with drinks, it came to 22,000 yen per person. It is quite reasonable for a kappo restaurant featuring crab during the season. The menu included turnip steamed with fragrant mushrooms, uni and crab shabu-shabu, white sweetfish soup with yuzu, simmered vegetables, steamed abalone and scallop, rice with squid ink, blowfish sashimi, cloud ear mushroom tempura, white miso soup with duck and amberjack shabu-shabu, crab rice with squid ink, and dessert of pudding, black sugar ice cream, and Japanese pear mochi. The pudding is especially delicious.

The interior of the store was a stylish space mainly made of white wood. It's located near Kitashinchi, but you can reach the store directly through the Dogima underground center without going up to the surface from Osaka Station. This time, we visited a private room, but the counter also had a nice atmosphere. The course was "omakase" (chef's choice), and I felt the dedication in every dish. Not only the ingredients, but also the variety of garnishes and the seasonal dishes were carefully prepared. There were many dishes with strong flavors, and they went well with sake. It's a highly recommended restaurant for those who enjoy drinking. I had a wonderful time enjoying sake with great food.

I had the chef's choice dinner at the counter. As soon as I sat down, I was captivated by the impressive knife in front of the chef. The sashimi cut with the hot steel-like knife was exquisite. The dashi was carefully made with attention to detail, and all the ingredients were of high quality. The dishes were beautifully presented, allowing me to enjoy the essence of Japanese cuisine. Each dish seemed to tell a story, making the dining experience enjoyable. The chef's affectionate conversation about his cooking was pleasant. The only downside was that the dessert was just good, not exceptional. The selection and storage of sake were also impressive, and I recommend enjoying it.

I went to Kako-san for dinner for the first time. The dishes were decent, using seasonal ingredients instead of relying on expensive ones. I was happy that it wasn't a typical Japanese restaurant that uses high-end ingredients. The presentation of the dishes was beautiful, and I enjoyed them. To be honest, the flavors were all safe and lacked impact. The salted caramel pudding at the end was exceptional.

We went to the restaurant with five people around 7 pm on a weekday, and luckily we had made a reservation as the place was already full. We started with a champagne toast, which helped us forget our daily fatigue. The appetizers were delicious, followed by my favorite sashimi served on a lotus leaf with ice, all of which we enjoyed. The grilled fish, Managatsuo, had a wonderful charcoal aroma and a thick, satisfying texture. The meat dish, Matsusaka beef in a savory sauce, was also delicious, especially with the broth. We finished with the famous egg pudding dessert, which was also delicious. The other four people with me were also very pleased. There are many great restaurants in Kita-Shinchi, but I particularly love this place for its constant improvement. It's definitely worth a visit.

This is my xth time at Kakomi-san✨ Every time I see this bill-like thing with different characters, I ask the boss for the meaning. I was struggling with my job, but he encouraged me to do my best. I've been to various restaurants, but this place is top-notch. I want to eat this pudding in an eggshell every day.

During the Obon holiday, I had a meal with my family at this wonderful restaurant. The food, service, and atmosphere were all excellent. I would definitely use this place for evening business entertainment.

We went to a year-end party as three female friends in their 50s for lunch. We ordered a 6050 yen lunch course and were led to a private table seat where we could put our belongings and hang our coats in the back. A young woman brought the dishes to us and kindly explained each one with a lovely smile, providing very pleasant service. The food was all delicious, meticulously prepared, and we were very satisfied with the variety of dishes. As the winter solstice was approaching, they served dishes with "n" in them, creating a seasonal atmosphere and making us feel rich. There was a handwritten calligraphy on the dishes, and we tried to read it but couldn't understand, so we asked the woman. It said "看看臘月尽" which means "Cherish each day in the busy December." It made us happy as it truly reflected our busy lives. If asked for a recommendation for a good Japanese restaurant, I would definitely recommend this place without hesitation. Thank you for providing us with a great time.