I went to a restaurant in Osaka called "Asai Tohgei" for lunch, where I ordered the cheapest set course menu for \3,850 (including tax). Despite being a solo diner ordering the cheapest menu, I received excellent service and warm hospitality from this high-class restaurant. The presentation was beautiful. The meal included: - Appetizer: Seared scallop with yuzu cream sauce, accompanied by autumn vegetables. The yuzu cream sauce was particularly delicious. - Soup: A clear soup with mushrooms. The broth was rich and flavorful. - Assorted dishes: Lotus root manju with oyster paste, assorted sashimi, grilled saury with shiitake mushrooms, hokki clam with persimmon vinegar, and chestnuts simmered in coffee. Each dish was incredibly tasty, especially the grilled saury and chestnuts. - Main course: A choice between tea soba or rice porridge. I chose the tea soba, which was delicious with a flavorful dipping sauce. - Dessert: Seasonal matcha warabi mochi, served by the manager himself. The service throughout the meal was impeccable, making it a perfect dining experience. Overall, the food was full of rich flavors, with each dish highlighting the quality of the ingredients. I look forward to returning to this restaurant for a night out at the counter, enjoying their a la carte menu with drinks. It is truly a wonderful restaurant with top-notch service and delicious food.

It was a meal for two people, but we chose a private room on the second floor instead of sitting at the counter. This place originated from a chef who trained at Asai in Higashi-Shinsaibashi and then opened his own restaurant. The chef's daughter and a staff member from Okinawa are still lively and provide great service. Everything we ate was stylish and delicious, but the portions are small, so those with a big appetite might be surprised by the bill. Just a note, there are no prices listed on the menu.

The fish was fresh and the dishes were seasoned gently, which as someone raised in the Seto Inland Sea area, I was quite happy to find this kind of cuisine even in Osaka. The grilled kinmedai was incredibly delicious. There were various menu options, so I would like to visit again.

Thank you once again to Mr. Asai Higashimukai for the 19th time ( ºωº )! Always grateful (˶ᐢωᐢ˶) I wanted you to try the Donan beef from Yonaguni Island ♡ "What is Donan beef like?" "Like this!!" (´^ω^｀)ﾌﾞﾌｫwww Very lean!! Muscular!! And packed with flavor!! Donan beef can only be enjoyed in Minami by Mr. Higashimukai. This time, Mr. Higashimukai enjoyed his recommended a la carte dishes and drinks. Thank you for your follow, likes, and comments. Instagram: @kanae.0402, Gourmet account: @kanae.0402sub. Wishing for wonderful connections (* ॑꒳ ॑*). Thank you for your support*⸜(* ॑꒳ ॑* )⸝*

I made a reservation for lunch at 13:00. I had the chef's choice menu. The dishes included lemon-flavored white sesame salad, mozuku seaweed soup, assorted sashimi, simmered sea bream with sea bream roe and lotus root in a slightly Western style, wagyu beef with egg yolk sauce, and sea bream rice porridge. For dessert, there were fresh fruits, pineapple, strawberries, and cider jelly. The restaurant is called Arinkaya in Urasoe City, Okinawa. I would love to visit if I ever go to Okinawa.

It's been a while since my last visit. I think it was before the pandemic when I last came to Mr. Asai Higashimukai's place. On this day, we were a group of 12 people dining after a golf competition in the industry. Although I don't think the course was very expensive, we ended up spending a fair amount due to all the alcohol we drank. The dishes were all very well seasoned and presented, but the party atmosphere was so lively that we skipped the detailed explanations of the dishes. I think it's a great place for large group gatherings. Of course, dining at the counter seats on the first floor for a la carte dishes for a date is also a good idea. Thank you for the delicious meal! I will visit again soon.

I look forward to the bamboo shoot dishes at Asai's every year. The menu includes bamboo shoot salad, thinly sliced pond smelt, grilled rockfish, fried rockfish bones, chicken giblets, sea bream roe, grilled blowfish milt, grilled eel, and Japanese sake such as Kuro Ryu and Mimuro Sugi.

I made a reservation for lunch at 13:00. I left it up to the chef for the meal. The meal included: - Appetizer: Firefly squid and spring vegetables gelée - Soup: Rape blossoms and taro root clear soup - Sashimi: Red shrimp, squid with sea urchin and salmon roe, flounder, striped jack - Small dishes: Grilled mackerel with cherry blossoms, steamed broad beans, smoked fried oyster with kiwi tartar sauce, grilled saffron cod with garlic, young burdock and mountain vegetables - Dessert: Strawberry and orange carbonated gelée, light green pea bracken rice cake The seasonal touches like the Hina dolls and cherry blossom-colored paper added to the enjoyment of the meal. I originally planned to come at the end of the month, but decided to come on 03/04 to be closer to Hina Matsuri.

Today was my 18th visit to Mr. Asai Azumukai Σ( ºωº ) Thank you as always (˶ᐢωᐢ˶) I look forward to sharing enjoyable meals with the people I will meet and interact with in the future through Mr. Azumukai's five senses ( * ॑꒳ ॑*) I am happy to be able to come here again this time ♡ I am grateful for the opportunity (´•ω•̥`) Mr. Azumukai's recommendation is Donan beef from Yonaguni Island!! Please be sure to enjoy it ⸜( *>ω<*)⸝♡ Well... I wonder when I can go next... I want to go ((o(*´>ω<`*)o))(laugh) Thank you for your follow, likes, and comments ♡ I post gourmet content on my Instagram story ♡ I am in the process of creating a gourmet accountᐠ( ᐢᐢ )ᐟ Please, make a connection with me ( * ॑꒳ ॑*) Thank you in advance m(*_ _)m

I made a reservation for lunch at 13:00. Originally, I had made a reservation for another day, but starting from January, lunch is only available on Wednesdays and Saturdays. The head chef mentioned that they had to limit lunch service because they were falling behind on evening preparations. I guess I'll have to go for Saturday lunch from now on. [January Menu] - Appetizer: New Year's assorted appetizers with seasonal vegetables and onion nouveau. - Soup: Kinshin carrot and asparagus soup. - Sashimi: Assorted sashimi with 5 types - striped jack, squid and salmon roe, flounder, bonito, and red shrimp with shrimp soy sauce. - Side dishes: Steamed turnip, bamboo shoot chawanmushi, grilled barracuda with myoga, oyster with soy butter, and fried fish. - Main dish: Sea bream ochazuke with condiments. You can choose between sea bream ochazuke, soba noodles, or plum rice porridge. - Pickles: Cucumber, daikon radish, and turnip pickles. - Dessert: Higashimukou cassata.

I made a dinner reservation for 5:00 pm. It was very cold outside. I heard that there was a small hailstorm last night. The warm soup helped warm me up. - Chef's choice x1. - Appetizer: Fugu chawanmushi and simmered fugu skin. - Soup: Spinach puree with clam and spinach soup, sesame tofu. - Sashimi: Assorted seasonal sashimi platter with 7 varieties. Including red clam, squid with sea urchin, spotted shrimp, striped jack, sea bream, tuna, fatty tuna, and deep-fried shrimp heads. - Grilled dishes: Grilled fugu cheeks, crispy collagen. Deep-fried fugu bones, fried potato skins. Duck with lotus root. - Fugu hot pot with vegetables, cabbage, asatsuki. - Ankimo sandwich with sweet potatoes, tempura with sauce. - Steamed abalone with abalone liver sauce, sea urchin, asparagus. - Wagyu beef with burdock sauce, cooked in an iron pot with potatoes and sake lees. - Choice of main dish: Tuna marinated rice bowl, miso soup with seaweed and tofu, pickles: cucumber, red radish, kelp. - Dessert: Shine Muscat and citrus sparkling jelly, Lilyne's warabi mochi, pumpkin pudding. It was my first time sitting at the counter on the 1st floor in a while. The live cooking experience was great. It seemed like the restaurant was busy on the 2nd and 3rd floors. The chef gave me a calendar on my way out. Thank you! I will definitely come back next year. I used a premium meal voucher for this meal. Thank you!

A high-end traditional Japanese restaurant. The well-established atmosphere of the restaurant provides a sense of security. We were seated at a table, which was quite simple in design. The 10,000 yen course we ordered did not quite live up to its price tag. Perhaps dining at the counter would offer a different experience, but the dishes we had felt a bit too rigid and traditional. It was disappointing that the taste of the dishes was predictable from their appearance and the plating was a bit sloppy. The notion that adding meat justifies a higher price seems outdated. However, the female staff members were very lovely.

I made a reservation for kama-meshi and arrived a little early at 11:45 for lunch. I ordered the kama-meshi set meal. The appetizer included grilled salad with scallops, shiitake mushrooms, shimeji mushrooms, greens, and a refreshing taste. The sashimi consisted of squid, salmon roe, horse mackerel, and tuna. The chawanmushi had crab and a sauce with yuzu and shiso leaf fragrance. There was also roast beef. For the main course, there was a Japanese-style croquette with abalone and cream croquette with abalone, and the breadcrumbs were turned into croutons. The kama-meshi was made with salmon and chestnuts, cooked in one cup to match the serving time. The chestnuts had a crispy coating. The salmon and salmon roe were served on top. The condiments included shiso, finely shredded radish, white sesame seeds, and plum paste. The miso soup had tofu and seaweed. The pickles included cucumber, red turnip, and daikon radish. For dessert, there was pumpkin pudding with pine nuts and candied chestnuts with herbs. I will definitely come back to eat kama-meshi again!

I attended a lunch banquet and was impressed by the beautiful dishes and delicious seasonal food. Everyone seemed to enjoy the meal, and I am satisfied. We had dishes such as sesame-dressed Chinese cabbage, beet sauce, mentaiko and broccoli with yam noodles, and white rice porridge. The flavors were gentle and soothing, with a nice touch of sea flavor from the mentaiko. The crispy white fish roe with mushroom sauce was very tasty. The dessert, lily root bracken rice cake, was a delight with its smooth texture and unique taste. Overall, the hospitality and dining experience were excellent, and the food was just the right amount to leave us feeling satisfied but not overly full. It was a healthy and delicious Osaka cuisine. Thank you for the wonderful meal and hospitality.

Today is the 17th time I have visited Asai Higashimukai-san Σ( ºωº ) Thank you as always (˶ᐢωᐢ˶) Higashimukai-san's nephew's restaurant is Chima Ya - 06-6211-5208, located at 1-7-17 Namba, Chuo-ku, Osaka, Osaka Prefecture. During our visit, I requested the chef to make Goya Champuru...♡ The meat used was not SPAM, but domestic beef from Yonaguni Island called Donan Gyuu (;//́Д/̀/)ﾊｧﾊｧ I also requested the grilled bone of mudskipper, which is steamed after grilling to enhance its aroma! Okinawan specialty miso-marinated island shallots, seasonal Seko crabs in three-cup vinegar, and grilled Donan beef sirloin with salt were also served (´｡✪ω✪｡ ` ) Delicious~(*｣´□`)｣ It was too good lol I also managed to get a mackerel pressed sushi as a souvenir ♡♡ Thank you for accommodating my requests♪✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼"Eating to lose weight" is my concept for enjoying gourmet food٩(`･ω･´)و Lately, I have been focusing on nutrition and beauty♡ I would be happy if you could also check out my Instagram account♪ ID: @kanae.0402 Thank you very much m(*_ _)m✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

I made a reservation for lunch at 13:00 and visited the restaurant. When I arrived at the front of the shop, the curtain was on the inside of the door, so I was a little late (*._.) But it was only 12:58... I opened the door feeling a bit nervous. "Welcome!" greeted me with a cheerful voice. Phew, that's a relief (^^;) We were led to the 2nd floor. The menu was a mini kaiseki course with 8 dishes for November. The meal was delicious and beautifully presented. The chef even came to our table and we chatted about next month's menu. The food was exquisite and the service was excellent. Thank you for the delicious meal, I will definitely come back again.

Today, I visited Asai Higashimukui for the 16th time! As always, thank you so much. This time, I requested bone-steamed dish and got sweetfish (Amadai) as my fish dish. It was so delicious! I also tried roast beef for the first time and it was incredibly tender. It always stimulates my five senses. Delicious! Unfortunately, the mackerel pressed sushi I wanted to buy as a souvenir was sold out, which was a shock. My concept is to "eat and lose weight" while enjoying gourmet food. Lately, I have been focusing on nutrition and beauty. I would be happy if you could check out my Instagram as well. My ID is @kanae.0402. Thank you!

I used it for lunch with my wife. It's a course menu, but I don't like meat so I had it changed to fish. It's an elegant restaurant with two floors. The chef is very lively. He can greet and explain properly. It's located next to the Uniqlo in Shinsaibashi. The price is reasonable, and it's a good choice when you want to have a calm meal.

I made a reservation for lunch at 13:00 and was seated in a room on the 2nd floor, not at the counter. Premium meal vouchers can be used. The mini kaiseki course included 8 dishes. The appetizer was scallops and autumn vegetables with yuzu cream. The soup was a mushroom clear soup. The sashimi plate included 5 types of seasonal fish. The grilled dishes consisted of saury with shiitake mushrooms, surf clam with persimmon vinegar, a steamed dish with sea bream and shrimp, chestnuts in coffee, tofu with peanuts, and fried rice balls. The lotus root manju with oyster sauce had a subtle aroma of matsutake mushrooms. The deep-fried beef in kataifi pastry with potato and heshiko sauce was like French cuisine. There was also a palate cleanser of grated yam soup. For the main course, I chose sea bream rice porridge. The dessert options were seasonal bracken rice cakes, sweet potato pudding, and hojicha bracken rice cakes. The meal was served with warm tea and each dish was delicate and beautifully presented, capturing the essence of autumn. It was a delightful and delicious experience. I will definitely come back before the premium meal vouchers expire.

Today is the 15th time I have visited Asai Higashimukai-san. Thank you as always for your hospitality. The whale bacon is juicy and tender, the raw baby sardines soaked in a flavorful broth, and the steamed bones of the fish are indescribable. The Okinawan Wagyu sirloin salt-grilled dish melts in your mouth. I always enjoy trying different dishes to stimulate my senses. It's delicious! With a concept of "eating to lose weight," I am enjoying my food journey on Tabelog. Currently 41.9kg →→→ October goal 40.9kg. I would be happy if you could also check out my Instagram: ID @kanae.0402. Thank you very much.

I made a reservation for lunch at 11:30 and visited the restaurant. Congratulations on your 15th anniversary! I received a special offer for LINE friends, a complimentary glass of sake from the owner. Thank you! Since it was lunchtime, I was seated on the 2nd floor instead of at the counter. I ordered the mini kaiseki course with 7 dishes from the August menu. The dishes included appetizers of conger eel and asparagus, corn and zucchini soup, assorted sashimi, simmered sea bream and winter melon, grilled sardine liver with green bamboo fish cake, summer vegetable stew, sea bream rice porridge or tea soba, and a seasonal dessert of purple sweet potato mochi. The carefully crafted dishes were delicious and energizing. Thank you! I will definitely visit again.