コタロ ウハイ!

This is a highly popular Chinese restaurant in Osaka, known as one of the best in the city. Owner-chef Kiyohiko Inoue delves into classical texts of Beijing and Cantonese cuisine, utilizing his unique creativity to elevate traditional Chinese dishes into something truly exceptional. One of the joys of dining here is enjoying the food served on exquisite tableware and tea sets that the chef has collected over the years!Let’s see what tonight’s dishes have in store!Cheers with a bottle of Sapporo Lager Aka boshi!■ Assorted Appetizers- Sichuan-style Oden (chicken neck, pork cheek, and bacon)- Simmered Iso-tubeworm with miso- Sichuan-style eggplant with sauce- Cold Mapo Tofu with chicken soft roe- Sweet shrimp wrapped in cloth tofu- Mixed salad of okahijiki and seaweed- Shark fin and fuuka jelly- Steamed Shamo chickenEach dish showcases the chef's creativity and skill!In particular, the unique Sichuan-style oden packed with rich meat flavors, the creamy and rich Mapo Tofu made with rare ingredients, the sweet shrimp wrapped in cloth tofu with its rich miso, and the shark fin jelly infused with Japanese flavors were all exceptional dishes!◆ Louis Roederer Collection (France/Champagne)With its beautiful golden hue and crisp bubbles, this champagne offers a fresh and smooth mouthfeel, and its fruity flavor pairs perfectly with any dish!■ Three Types of Dim SumEach dim sum is served individually!- Shumai with black pork and beansJuicy black pork and three types of beans (fava beans, edamame, and snap peas) topped with dried scallops and snap pea skins make this a standout dish!I enjoyed it generously drizzled with the chef's exquisite homemade chili oil!This homemade chili oil is exceptional, with the aroma of garlic and ginger, the numbing sensation of Sichuan peppercorns, the mild spiciness of chili, and the umami of dried shrimp all perfectly balanced—this chili oil goes well with any dish!- Chinese-style CheeseburgerThe buns are made from Chinese steamed bread, filled with a chicken patty and cheese!The sweet and salty sauce, along with the savory meat and rich cheese, is gently enveloped by the fluffy Chinese steamed bread!- Cold WontonsFilled with shrimp, white fish, and perilla, served in a broth of shrimp and ginger!The contrast between the plump shrimp and fish and the smooth texture of the wontons, combined with the refreshing perilla flavor, makes this cold wonton perfect for the hot season!◆ Shaoxing Wine Decanter x2Enjoyed in our preferred style; I had mine as a Dragon Highball mixed with soda!■ Today's SoupTaiwanese fried egg tofu and fried whiting, with a broth made from bonito and dried sardines, topped with asparagus wild vegetables that resemble tsukushi!The gentle and elegant dashi, combined with the hot egg tofu and fried white fish, along with the slightly bitter yet healthy asparagus wild vegetables, creates a beautifully balanced dish!■ Steamed Lobster with Egg WhitesWith a rich aroma of ocean minerals and a stunning presentation, this dish is guaranteed to be delicious!Chunks of lobster are nestled in fluffy and creamy egg whites, soaked in a sauce rich with lobster flavor—this is truly a divine dish!■ Abalone and Fermented Vegetables StewThe combination of abalone with a hint of ocean aroma and fermented vegetables like napa cabbage and cabbage creates layers of umami, resulting in a deeply flavorful dish unlike anything I've ever tasted!This gentle and refined flavor is simply exquisite!■ Chinese Bone-In SausageThis dish arrives with a presentation that defies expectations for Chinese cuisine!Using the shoulder roll and bacon from the Iwate brand "Hakkinton," wrapped around pork ribs and grilled, seasoned with "Tianmianjiang" (Beijing-style sweet bean sauce) used in Peking duck!This is not meant to be eaten with a fork and knife; it’s meant to be bitten into!With a crispy char, the juicy fat from the Hakkinton oozes out, balancing the sweetness of the shoulder roll with the saltiness of the bacon, all enveloped in the rich sweetness of the Tianmianjiang!■ U.F.O.-style YakisobaA classic delicious yakisoba!You can change the flavor with homemade spicy mayonnaise!Is it U.F.O. or Ippei-chan? There’s room for debate, but by the way, both are not local to Osaka but are known nationwide (laughs).■ Akashi Octopus and Manganji Pepper ChumakiA perfect finishing dish!The combination of Akashi octopus and Manganji pepper brings together the firm umami of the octopus and the crisp bitterness and sweetness of the pepper, with the mochi rice soaked in dashi, creating a delightful texture and a touch of Japanese flavor!I enjoyed it deliciously with a floral aroma and refreshing white tea!◆ BaijiuA complimentary service from the chef!In China, Baijiu is popular as a food pairing drink, alongside Shaoxing wine!Baijiu is a distilled liquor made from sorghum and corn, with an alcohol content ranging from 30 to 60 degrees, and some varieties even reach 70 degrees.From my bitter experiences on over ten business trips to China, this drink is filled with memories of toasts and chugging at welcome parties and events (laughs).This "Fenjiu" has a strong fruity aroma, is refined without any strong aftertaste, and is relatively easy to drink!Naturally, we all took a shot together with the chef!■ DessertVanilla-flavored almond tofu and Shaoxing wine-flavored caramel ice cream!This almond tofu has a gentle almond flavor, with a hint of vanilla that comes through later, creating a creamy and milky taste. The Shaoxing wine-flavored caramel ice cream has a pleasant bitterness and sweetness, with the Shaoxing wine tightening the aftertaste, making it a sophisticated dessert!This is an incredibly delicious Chinese dessert!By incorporating modern culinary techniques into traditional Chinese court cuisine, Chef Inoue's creativity has truly created a timeless and moving experience in Chinese cuisine!It was a great meal! Less