yuya n1223

Visited in May 2026.This is a popular yakitori restaurant in Osaka.Both the atmosphere and service are excellent, truly befitting a North Shinchi establishment.The presentation is impressive, making you want to take photos.There are many unique and interesting dishes on the menu.The yakitori is well-grilled overall and delicious.It seems like a great spot for a date. Less

Visited in May 2026.I was invited and this was my first visit.This restaurant is renowned for serving the finest eel.The chef passionately shared insights about the ingredients and grilling techniques, and I was amazed by the depth of information and enthusiasm.I had the chance to experience the much-talked-about airy grilled eel.When choosing between unaju (grilled eel over rice) and unadon (grilled eel rice bowl), they asked whether I wanted to keep or remove the fat, which is something I’ve never been asked at an eel restaurant before.I found it remarkable that such a popular restaurant pays such attention to detail and possesses the skill to control it.Both the grilled eel and unaju were incredibly delicious.Thanks to the detailed presentation, I felt I could truly appreciate the flavors.The sansho pepper was also very aromatic and tasty.I believe this is a one-of-a-kind restaurant. Less

Visited in May 2026.I believe this is one of the best yakiniku restaurants in Osaka.Every time, the quality of the meat is outstanding and incredibly delicious.The photo shows a serving for four, with the two extra slices added before the cold noodles.I thought the cold noodles and bibimbap were a bit lacking in impact.Overall, it's a restaurant I absolutely love and want to keep coming back to.If you have the chance, I highly recommend visiting this place. Less

Visited in June 2026.I came for the lunch course.Throughout the meal, I could feel the attention to detail in the dishes, and everything was delicious.The highlights were the chilled chawanmushi (savory egg custard), hassun (assorted seasonal delicacies), and the hamo (pike eel) soup.The meal ended with ayu (sweetfish), which was refreshing, but there were not many side dishes to accompany the rice, making it feel like a lighter lunch for me. Less

Visited in May 2026.This is personally my favorite Italian restaurant.Everything was incredibly delicious, and each dish left a lasting impression.I could feel the essence of the season through ingredients like clams, bamboo shoots, firefly squid, and sakura shrimp.The person I went with was visiting for the first time and became a huge fan.I am really looking forward to my next visit. Less

Visited in May 2026.I truly believe this is the best sushi restaurant.Personally, it’s my favorite sushi spot in Japan.Every time I visit, I wonder if there’s any place that surpasses it in terms of ingredients, preparation, cooking, and originality.The cost-to-quality ratio seems very high.The value is exceptional, and the Japanese sake served is delicious, making it truly flawless.I respect restaurants that can serve grape shrimp as part of their course with such quality, haha.I believe this restaurant deserves to be recognized more widely.It has a Tabelog Gold rating, but I think it deserves even higher recognition.If you have the chance to visit this miraculous place, Sushi Sanshin, prioritize it above all else, even if it means canceling other plans, haha.Dishes:- Simmered clam, canola flower, and tree buds- Spanish mackerel with salt and sudachi- Kinmedai (red snapper) with cherry wood and cold smoke- Baby spear squid- Herb roll from Kajitani Farm- White sweetfish- Masu salmon- Swordtip squid- Chawanmushi (savory egg custard) with oyster and grape pepper- Toro (fatty tuna)- Kohada (gizzard shad)- Simmered scallop- Sardine roll- Anago (conger eel)- Hairy crab with cherry leaves and steamed sushi- Sea urchin- Grape shrimp- Firefly squid- Red miso soup- Dried gourd roll- Tamago (sweet omelet)Add-ons:- Octopus- White shrimp- Ankimo (monkfish liver)- Sardine- Surf clam- Horse mackerel Less

Visited in May 2026.I feel that Ao is very particular about every element that makes up the flavor of their dishes (ingredients, preparation, cooking, knife skills, etc.).Of course, I believe all restaurants strive for this, but I think Minemura-san is operating on a different level.During this visit, Minemura-san mentioned (though the nuance might be slightly different), "I want to provide dishes that have been crafted thousands of times. I don't intend to change the basics."It's not just about making the dishes thousands of times; it's the seriousness with which he approaches each preparation that leads to the incredible quality we experience today.While the red shrimp and bisque are said to be the specialties, personally, I think everything on the menu is a specialty.I am very much looking forward to my next visit. Less