WHITE ASPARAGUS(FROM NAGASAKI)
GREEN PEA BREAD WITH AIR BUBBLES
SEA URCHIN(FROM SAGA) SEA LETTUCE AND SESAME
BOTON SHRIMP COOKED WITH CHERRY BLOSSOM FLAVOURED SALT
FIREFLY SQUID(FROM TOYAMA) MEDIUM TEMPERATURE CAPELLINI
TARANOME KOSHITABURA/ URUI(HOSTA) AND SHRIMP
BUTTERFISH (FROM KUMAMOTO) KALE AND GYOJA GARLIC
WASABI(FROM HIKIMI MASUDA SHIMANE) PASTA
NANATANIGAMO(DUCK FROM KYOTO) WILD GREEN SALAD
STRAWBERRY(FROM NARA) AND STRAWBERRY GRANITE
KUMQUAT(FROM MIYAZAKI) AND ITS PEEL CREAM VANILLA PARFAIT
HONEY(FROM NARA TSUKIGASE) CAKE
HOJICHA(JAPANESE TEA FROM NARA TSUKIGASE)JELLY AND SOY MILK CREAM
This is a very high end Osaka style kushiage (kushikatsu) restaurant that also has branches in Paris and Ginza. It works on an omakase basis but with the twist that until you tell them you are full and don’t want any more, they will continue to bring skewers to you endlessly.
This counter restaurant has an upmarket feel despite the fact it is the second of 2 restaurants in the basement of a block that is not far from Osaka station. Some of the ingredients added to the skewers are a tad ridiculous (maybe unnecessary) like fresh foie gras and uni. For me the nicer ones were sometimes the simplest, a mushroom had unbelievable flavour.
This is a fun place, with a very high standard of ingredients; however, it is very expensive and probably a tad bad value but if you are very hungry you could be a maybe be a ‘winner’ here!
I actually went into this restaurant pissed off and almost wanting to dislike it!
They left us waiting for at least 15 minutes for our 21.00 booking, outside on a rainy night; we had to take cover in a building stairwell. Okay, I know that this is a counter only restaurant and they do not have any lobby space (never mind a bar) but surely they have somewhat of a responsibility to make sure the sitting before finishes on time? To be honest, I would not mind that much but like many other places in Japan, they made it very clear that if we were late they would not serve us and charge us (via our hotel) the full menu price. Surely, it is unfair that guests feel massive pressure to be in the area early but they seem feel no pressure to serve us on time.
Anyway, after much apologising, they let us in. The service from then on was very good, despite only basic English being spoken. The food was of a super high standard; all the fish, meat and veg were of the highest quality and the cooking was excellent. This was one of my favourite meals in Japan and compared with some places in Tokyo and Kyoto it was good value (although still not cheap!).
Great duck soup soba.
Chicken miso soup soba (cold soba)
Kamo-soba- roast duck ans leak soup soba
This is the main restaurant of 2 that are owned by the same people- the other is called Tempura Tenko. Here there are only counter seats and on a Monday evening we were the only people there. The owner and his assistant were both very friendly and spoke decent English. This was almost as good as Uchitsu or Kondo (both in Tokyo) but a lot cheaper- definitely worth a visit.
A highly regarded kappo style kaiseki restaurant in Gion.
This is a 7 seat sushi bar in a lovely back alley in Gion. The chef makes very good Edo style sushi, albeit not as good as the top Tokyo places. The chef and helper (his wife?) both speak decent English and the later sitting seems to be aimed at foreign visitors- thus making it an easy place to spend an evening.