I was taken to a gourmet haven specializing in the Hanshin area.After doing some research beforehand, I found out that "Kyotenjin Noguchi," a restaurant that has won consecutive Silver Awards on Tabelog, has recently opened at Grand Green. This raised my expectations.I eagerly awaited the day of the visit.After descending the escalator at the west exit of Osaka Station, I ventured further underground! I arrived at the unknown world of Grand Green.The interior features counter seating and private rooms for up to six people.The young chef, entrusted with the restaurant by the head chef of the main branch, presented the following Omakase course:- Abalone, Turbo Snail, Water Shield, White Yam- Tempura Hand-Rolled Sushi with Katsuo- Beef Shabu-Shabu with New Lotus Root Soup- Sashimi of Biwa Trout and Sea Bream- Fried Sweetfish with Onion Sauce- Grilled Hamo with Ume Plum Soy Sauce- Fried Kamo Eggplant- Ayu from Azumigawa with Corn- Fish Bone Crackers- Eel with Green Chili- Sea Bream Rice- Finale (choose from Karasumi Soba, Sudachi Somen, Kitakata Ramen, Meat Sauce Spaghetti, or Cold Dandan Noodles)- Pineapple and White Wine SorbetNot only was the quality exceptional, but the portion sizes were generous, filling my stomach completely. It felt like 1.3 to 1.5 times the amount you would get at a typical restaurant.Moreover, the dishes were served at different times rather than all at once, which made me imagine there must be a large team behind the scenes. To my surprise, there were only three people!This was astonishing.I was impressed by the dishes and service that could only be achieved by a small, elite team dedicating time to preparation.By the way, the head chef from the main branch visits this location on Thursdays and Fridays, but I heard that reservations are quite difficult to secure on those days!Currently, it has a Tabelog rating of 4.02.
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