I had lunch with F at "Wayoshusai Hide" in Shinsaibashi, Osaka.Tabelog Rating: 4.09 Tabelog Award 2026 Bronze Selected as one of the Top 100 Izakayas in WEST 2025.This was a place I had wanted to visit for a long time, and I finally made my dream come true.Course: JPY 8,800 (tax included)- Grilled Firefly Squid - Small Clams from Thunnus - Hirame from Osaka Bay - Simmered Clams - Amategarei from Osaka Bay - Engawa of Amategarei with Salt and Sudachi - Small Horse Mackerel - Horse Mackerel from Hamada, Shimane Prefecture - Grilled Scallops from Hokkaido - Thunnus from Mikawa Bay, Aichi Prefecture - Anago from Tsushima, Nagasaki Prefecture - Sawara from Ise Bay - Tuna Brain with plenty of Wasabi - Soft Roe of Sea Bream - Swordfish Rice from Miura Peninsula, Tokyo Bay - Sea Urchin Tsukudani - Tuna Confit (homemade canned tuna) - Whale Soup - Chuck Eye Roll of Joushu Wagyu from Gunma Prefecture, salted with fresh pepper. Served with potato salad drizzled with sauce and Kagawa Prefecture's white asparagus topped with light snow salt.A delightful array of dishes perfect for enjoying with drinks. The small horse mackerel was lightly seasoned since it’s not sushi, and the fatty horse mackerel had an incredible aroma and was delicious.The scallops were grilled to perfection, brushed with a mixture of salted squid and soy sauce, making them exquisite ❤️.The anago was almost rare, allowing its sweetness to shine through.The tuna brain, eaten with plenty of wasabi, was fluffy and melted in my mouth ♥️❤️.When it comes to soft roe, it’s usually served with ponzu, but the chef dislikes ponzu, so he made a sauce with egg yolk and dashi soy sauce, which was also delicious.The highlight was definitely the swordfish rice‼️ They grilled an enormous 3-kilogram swordfish from Miura Peninsula and placed it on rice. The swordfish is quite salty on its own, so it’s best mixed well with plain rice. The fat was extraordinary, and it was incredibly delicious, making it a perfect accompaniment to drinks.I enjoyed a lot of chilled sake, and the frozen bottle of Kaku Highball I had at the end was also incredibly tasty.It was a great meal! After finishing, F and I headed to a massage parlor, where I fell into a deep sleep during the hour-and-a-half course. #OsakaGourmet #OsakaLunch #WayoshusaiHide #DifficultToReserve #HiroshimaGourmet
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