ジャッ キー社長

Just a 7-minute walk from Naniwabashi Station, I visited the award-winning "Kushikatsu Daibon." The owner, who trained for 10 years at the renowned Kushikatsu Apon in Ashiya, runs this establishment.I made a reservation through Table Check and arrived on a weekday at 6 PM.I ordered the Omakase course for JPY 16,500.The kushikatsu, fried by the owner, Mr. Izumiya, has a light and crispy texture that makes it incredibly delicious and easy to eat one after another.Among the offerings, the squid from the Goto Islands in Nagasaki, Hokkaido sea urchin, beef tenderloin, sweet shrimp, asparagus from Hokkaido Jet Farm, and Kashima clams were particularly outstanding.I enjoyed every bite until the end.The fish skewers were slightly dry, possibly due to the high oil temperature, so I believe they could be elevated further by imagining them as tempura served with dipping sauce.【Today's Menu】1. Shirasu Spring Roll 2. Scallop 3. Squid from Goto Islands and Hokkaido Sea Urchin 4. Beef Tenderloin 5. Snow Peas 6. Sweet Shrimp 7. Lotus Root with Curry Flavor 8. Pork Loin Wrapped in Shiso 9. Cream Croquette 10. Goto Islands Kue 11. Shirasu, Shiso, and Cheese 12. Green Tea Soba 13. Asparagus from Hokkaido Jet Farm 14. Young Sweetfish 15. Shiitake Mushrooms from Okuizumo, Shimane 16. Burdock 17. Kashima Clams 18. New Onion from Awaji Island 19. Shirasu from the Ishikari River in Hokkaido 20. Broad Beans from Kagoshima Additional 21. Quail Egg 22. Goto Gonjyo 23. Corn 24. Vanilla Ice Cream Less

Just a 5-minute walk from Sanjo Keihan Station, I visited "Dojin," a recipient of the GOLD AWARD and recognized as one of Japan's top 100 Japanese restaurants.I was invited and arrived at 5:30 PM on a Sunday.I ordered the Omakase course for JPY 66,000.Chef Nakajima Dojin focuses on maximizing the natural flavors of the ingredients without flashy presentations. The portions were generous, giving a strong sense of satisfaction typical of Japanese cuisine. The first dishes, including abalone, white sweet sea bream sushi, and sashimi, were exceptionally delicious.Among the dishes, the grilled Nodoguro (blackthroat seaperch) with oil and the deep-fried sweetfish were particularly outstanding.I enjoyed every bite until the end.The hospitality from the proprietress was divine! It undoubtedly elevated the already exquisite cuisine to a higher level.【Today's Menu】1. Abalone from Setouchi and Awaji Yura sea urchin with okra2. White sweet sea bream sushi with broad beans3. Soup with eel from Awaji Island and Awaji onions4. Sashimi - Sea bream from Akashi - Lobster from Ise5. Grilled Nodoguro with oil and flower pepper6. Shredded white sweet potato7. Deep-fried sweetfish from Lake Biwa with Kyoto asparagus8. Soft-shell crab with Tosa vinegar9. Simmered eggplant and pumpkin10. Rice dish - Sesame-dressed sea bream - Beef cutlet - Boiled whitebait from Setouchi - Pickles, miso soup11. Coconut warabi mochi with matcha Less