A 10-minute walk from JR Fukushima Station, I visited the very popular Japanese restaurant in Osaka for the first time.Although they do not accept new reservations, I was invited by the organizer, who has always been very helpful, to join the celebration of their third anniversary. Thank you so much for inviting me to this special occasion.The menu was provided by Fuhito-san. Fuhito-san, your detailed menu was very informative. Thank you!《Today's Dishes and Drinks》● Omakase Course JPY 29,000 (tax and service included)1. Corn (varieties: Dolce Dream & Pure White) and Yoshino kudzu corn tofu, served with a sauce made from corn broth and corn cobs【unsalted】2. Water plant (from Akita) & water eggplant (from Osaka, Senshu) somen noodles, served with a sauce of pickled plum and roasted sake foam3. Red sea bream (from Awaji Island, Hyogo), topped with thinly sliced winter melon, served in a broth made with ma-kombu (from Hokkaido, Shirakuhama) and honkarebushi (using skipjack tuna from Kagoshima) with a few drops of soy sauce4. Finely scored skin of fresh octopus (from Akashi, Hyogo, over 1kg, female), served with roasted sake and plum paste5. Charcoal-grilled salted octopus suckers (from Akashi, Hyogo, over 1kg, female), topped with wasabi and sudachi juice6. Blanched pike eel (from Numajima, Hyogo, female), served with salted roe (from Numajima, Hyogo) and onion broth with egg yolk sauceAppetizers7. Sea grapes (from Okinawa) with vinegar + katsuobushi second broth8. Red sea urchin (from Awaji Island, Hyogo) tsukudani9. Charcoal-grilled young sweetfish (from Hiroshima, Otagawa)10. Straw-grilled edamame soaked in Shaoxing wine (from Yao, Osaka)11. Dried gourd (from Shiga)12. Red wine syrup-soaked yamamomo13. Pike eel (from Numajima, Hyogo, female) stuffed into Manjyu chili peppers14. Charcoal-grilled fish (from Sado Island, Niigata, 20kg, aged for 6 days), served with okra and clams (from Kuwana, Mie)15. Kishu duck (from Wakayama) with corn puree and chicken cartilage dumpling, thinly sliced zucchini, served in Kishu duck broth seasoned with natural soy sauce (from Itoshima, Fukuoka) and salt16. White rice (variety: Koshihikari)17. Miso soup (Higashiichi's Hiding Miso, rice malt miso)18. Pickles (lightly pickled cucumber, shiba-zuke)19. Rice topped with boiled shirasu and stir-fried Manjyu chili peppers20. Warm ramen made with sweetfish (from Hiroshima, Otagawa) and sweetfish niboshi (from Hiroshima, Otagawa) broth (from Mitani Seimenjo)21. Rice porridge made with sweetfish (from Hiroshima, Otagawa) and sweetfish niboshi (from Hiroshima, Otagawa) broth22. Rice topped with boiled shirasu, stir-fried Manjyu chili peppers, and meringue23. Zunda yokanDrinks㊀ Gotta's Gyokuro (Osaka) Tea leaves: 100% Gyokuro from Uji, KyotoSake❶ Katsuyama KIRA KIRA (Miyagi) {served sake} Rice variety: 100% Niji no Kirameki, polishing ratio: 50% ❷ Kirin Lager Beer ❸ Koshino Natsu-matsuri Sake Hoshiai (Chiba) Rice variety: Koji rice / 50% Yamada Nishiki from Hyogo, 58% Kakemai / Miyama Nishiki from Akita, polishing ratio: 58% ❹ Hiropiki Junmai Daiginjo (Fukushima) Rice variety: 100% Yamada Nishiki from Hyogo, polishing ratio: Koji rice 40% / Kakemai 50% ❺ Koeki Kiku Sunburst Unfiltered Junmai (Saga) Rice variety: 60% Reihou from Kumamoto & Kitasizuku from Hokkaido, polishing ratio: 60% ❻ DATÉ SEVEN SEASON2 episode V 2026【Ogonzawa style】(Miyagi) Rice variety: 100% sake brewing suitable rice from Miyagi, polishing ratio: not disclosed ❼ DATÉ SEVEN SEASON2 episode V 2026【Sanwa style】(Miyagi) Rice variety: 100% sake brewing suitable rice from Miyagi, polishing ratio: not disclosed ❽ Katsuyama Junmai Ginjo Ken DRY TYPE Summer Limited (Miyagi) Rice variety: 100% Yamada Nishiki, polishing ratio: 50% ❾ Aizukko Junmai Ginjo Jo (Fukushima) Rice variety: 100% Gohyaku Mangoku from Aizu, Fukushima, polishing ratio: 55% ❿ Jokigen Summer Beach (Yamagata) Rice variety: 100% Dewasansan from Yamagata, polishing ratio: not disclosedStarting with a comforting corn tofu made solely from corn and Yoshino kudzu! The refreshing water eggplant somen and water plant, the soup made with ma-kombu was also delicious! For sashimi, the fresh octopus had a sweetness that intensified with each bite, and the octopus suckers had a delightful charcoal aroma, showcasing the chef's skill in preparation.Then came the charcoal-grilled fish and blanched pike eel. The potential of the ingredients was extraordinary. The sauce was equally impressive, perfectly complementing the ingredients. How delicious it was (sigh of delight)! The sweetfish ramen to finish was so outstanding that it could easily be served at a specialty shop.It had been a while since I enjoyed Japanese sake, and the lingering taste of the sake brought out the delicate flavors of the dishes, making it hard to stop pouring (someone stop me, lol). The sake pairing chosen by the proprietress was as amazing as rumored! The banter between Chef Sawada and the proprietress was enjoyable. Even as first-time visitors, we felt at ease and were continuously soothed throughout our time there.I sincerely thank everyone at the restaurant for the wonderful hospitality and dishes provided.To the organizer and everyone who joined us, I am truly grateful for the wonderful time we spent together.It was a great meal.
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