"Rise Hotel Osaka Kitashinchi 1F "Shinchi Yamamoto". Ranked among Japan's top 100 restaurants in 2023, with a Tabelog rating of 3.92. It also received one Michelin star in 2023. My boss took me there. It had been about a year and a half since my last visit. They only offer a reservation-only omakase course. Here's the omakase course: ★Blanched fava beans with roasted karasumi (dried mullet roe) ★Hairy crab sushi ★Number one dashi (broth) ★Clam and bamboo shoot soup ★Amberjack and firefly squid sashimi ★Aomori-produced rock seaweed with shiso flowers ★Grilled bamboo shoots ★Firefly squid tempura ★Beef with sansho pepper ★Donabe (clay pot) rice ★Tamago kake gohan (rice with raw egg) ★Strawberry daifuku (dessert) We started with a toast with champagne for the four of us. Starting with delicious champagne is always great. We were excited to see what dishes would be served. The first dish, blanched fava beans with roasted karasumi, was incredibly tasty! The large clam and bamboo shoot soup had a gentle flavor that allowed us to savor the ingredients. The amberjack and firefly squid sashimi were served on beautiful Baccarat antique plates. The rock seaweed had a delightful crunch, and apparently, the origin of the seaweed makes a significant difference. The finely sliced bamboo shoots were so flavorful, with the sauce soaking in and a beautiful sear. I never knew bamboo shoots could be this delicious! The crispy firefly squid tempura had a lovely aroma and a perfect saltiness even when eaten on its own. Wrapping the high-quality hana sansho (Japanese pepper) with beef provided a refreshing kick, almost like matsutake mushrooms. Of course, the meat was incredibly tender. It paired wonderfully with the freshly cooked donabe rice. We also had bamboo shoot rice, and when they offered to make tamago kake gohan (rice with raw egg), I couldn't resist! Instead of soy sauce, they poured a sukiyaki-style broth over it, creating an indescribable sense of happiness. For dessert, we had strawberry daifuku made with high-quality salmon roe and a modest white bean paste that perfectly complemented the strawberry's sweet and tart flavors. This restaurant has an upscale ambiance, but the owners are very kind and friendly. They chatted with us casually, and we ended up discussing Slam Dunk and Kingdom, which got everyone excited and laughing. Everyone except me had a strong tolerance for alcohol, so all the sake bottles were for them. I enjoyed plenty of champagne and plum wine soda. I'll work hard at my job to come back to this place again!"
新地山本是2018年食べログ奖的铜奖获得者,2021年获得了米其林大阪的一颗星。他们提供只接受预订的完全预约制度,只提供晚餐服务。餐厅位于大江桥站6号口步行4分钟的Rise Hotel Osaka Kitashinchi一楼。内部有8个L形座位的吧台。菜单只有一个全套套餐。店主在2014年开设了"肥后桥山本",在此之前在各种不同的日本料理餐厅、寿司店、料亭和酒店积累了经验。他们对出汁有特别的用心,如混合鲣鱼和金枪鱼来制作美味的出汁。今天的菜单是松茸套餐,其中包括了松茸汤和豪华的涮涮锅等。店主和女主人都非常热情地招待客人。感谢您的款待。特选全套套餐¥38500,包括胡桃豆腐、糖炙核桃、菊花鲣鱼節、鲑鱼子寿司、松茸、韩国产哈莫、淡路红鲍鱼、夜光鲣鱼、烤秋刀鱼、炸子鮎、夜光鲣鱼炸粉、坚果甜辣酱、苹果泥醋物、北海道毛蟹、岩手舞茸、菊名涮涮锅、宫崎牛、满贯时唐辣椒、松茸甜点、黑无花果、皮尔斯红、白葡萄酒果冻、丹波栗羹。