【Awards】 Tabelog 2026 Bronze Award Tabelog 2025 Innovative Top 100 【Tabelog Rating (as of posting date)】 4.24 【Location】 Minamimorimachi, Osaka / about a 5-minute walk from Naniwabashi Station 【Reservations/Reservation Method/Reservation Timing】 Available / Tabelog / 3 days in advance 【Wait Time】 None 【Number of Visitors】 2 people 【Seating】 Counter 【Overview and Chef Background】 This restaurant boasts the highest rating among innovative restaurants in Osaka. The exquisite balance of flavors in the dishes and the stunning desserts are certainly impressive, but the extraordinary experience that begins the moment you press the intercom on the first floor is also incredibly appealing. The owner-chef is Junichi Nakamine. Born in Osaka in 1975. After learning the basics at a members-only restaurant in Osaka, he went to France and trained at "Astrance," a former Michelin three-star restaurant in Paris (which has since relocated but still holds one star). Upon returning to Japan, he honed his skills at "Kamoshiya Kusumoto" in Shin-Fukushima, Osaka, before opening this restaurant in November 2013. Typically, the restaurant serves dinner only, offering omakase courses priced at JPY 22,000 or JPY 28,600 (tax included), but a reasonably priced lunch course is available on Sundays for JPY 11,000. Reservations can also be made through Tabelog. 【Atmosphere】 Stylish, moody, with background music 【Cost/Person】 JPY 20,000 【Order】 Sunday Limited Lunch Course (JPY 11,000, tax included) Wine Pairing (JPY 7,500, tax included) + Service Charge 10% 【Details】 ◇ Pinot Meunier Dehours Champagne ◆ Chilled Clam Chowder Nagasaki Oysters / Crab / Scallops ◆ Confit Egg Yolk Smoked Cashew Nut Sauce / Caviar ◆ Homemade Mascarpone Bread ◇ Chardonnay Bourgogne Henri Boillot ◆ Soup of 18 Vegetables and Shellfish Butter ◇ Albarino Rias Baixas A Cesteira ◆ Pan-Seared Isaki from the Goto Islands Ratatouille / Three Colors of Tomato ◇ Pinot Noir Cote Du Jura Domaine Courbet ◇ Nebbiolo Barbaresco Fletcher ◆ Black Wagyu Strip Loin Cabbage topped with Truffle and Bacon ◆ Assorted Petit Fours / Chocolate / Pudding ◆ Post-Meal Beverage 【Impressions】 I wanted to secure at least one good restaurant in Osaka, and luckily, there was an opening for the reasonably priced lunch offered every Sunday, so I decided to visit this place. It’s located just outside the Tenma area, in a relatively quiet neighborhood with decent traffic but not many other shops around. As I had researched beforehand, I pressed the intercom on the first floor of a condominium and took a private elevator to the 6th floor. This elevator only has buttons for the 1st and 6th floors. Most of the building is a regular rental apartment, but it has a slim design that seems to accommodate only about two groups per floor, making it impressive that this restaurant is located here. Upon reaching the 6th floor, the staff welcomed us and guided us up to the 7th floor via stairs. We were seated at the main counter, but there are also four-person private rooms on the same floor, and a six-person private room on the 6th floor, all with stylish interiors that look different from each other. Everything is beautifully designed and very appealing. Feeling excited, I ordered the wine pairing. Except for the initial champagne, the overall portion sizes were modest, but the selection of wines, which are well-rated on Vivino, was enjoyable. However, I felt that the half portions might be a bit small. The first dish was the chilled clam chowder. I’m not particularly fond of clam chowder, but this one was exceptional, packed with strong flavors from the oysters, crab, and scallops. I could eat this every day. The second dish was a specialty. I mixed the confit egg yolk with the smoked cashew nut sauce and caviar. It was a unique balance I had never experienced before. The caviar, which often takes center stage in dishes, harmonized beautifully with the egg yolk and smoked cashew nuts, making it one of my personal favorites. The homemade bread was brought to us by the chef. "This bread uses a lot of mascarpone, and you probably won’t find it elsewhere! We have refills, so please enjoy!" Even though the previous dishes were incredibly delicious, the chef’s enthusiasm for the bread presentation was the most heartfelt (laughs). This bread was so fluffy and airy with just the right amount of sweetness that I think I had about five pieces. It paired perfectly with the upcoming shellfish butter soup. The pan-seared isaki was visually stunning, utilizing red, green, and yellow tomatoes for a beautiful color combination. The tangy tomato sauce and ratatouille added depth to the light flavor of the isaki. The main dish was the black Wagyu strip loin. The sweetness of the fat burst in my mouth, delivering straightforward deliciousness. The dessert was incredibly luxurious, featuring eight types of petit fours, three types of chocolate, and pudding. Even as someone who isn’t particularly interested in sweets, I was genuinely impressed. Some items were available for takeout, and each had a different flavor, all delicious, and they disappeared quickly as I enjoyed them. In such an extraordinary space, enjoying such dedicated and delicious dishes for a total of JPY 12,100 (excluding drinks) is quite reasonable. It’s no wonder everyone aims for this reservation slot, making it difficult to secure a spot, but of course, there’s no problem starting with dinner right away. This restaurant provided a wonderful sense of satisfaction.