Ogitani (おぎたに) Amagasaki

About 10 months ago, I heard from someone I met that there is a truly delicious restaurant in Amagasaki that I would love. Without hesitation, I made a reservation and went without informing anyone. From start to finish, it was a parade of amazing flavors—hamo (pike eel), ayu (sweetfish) caught by the chef, simmered abalone, and everything in the hassun (seasonal appetizer platter) was delicious. The chef and the owner were both incredibly kind. The value for money at the end was outstanding! ✌️Even the rice was delicious. Less

This restaurant is located near Tsukaguchi Station.It was my first visit, and I had been curious about it for a while.The menu consists of courses only.We started with barley tea, likely due to the humid weather.Then we had umeshu (plum wine) with toso, followed by a surprising assortment of dishes.About 80% of the menu features seafood.The conger eel is sourced from Korea, and the bonito from Iwate, showcasing their commitment to quality.The presentation with the treasure box and insect cage was delightful.The dessert, black syrup warabi mochi, was also excellent.The selection of drinks was impressive.I found a great restaurant.I might not need to go all the way to Akasaka anymore.Next time, I plan to visit during the matsutake mushroom season.I hope they have stews and meat dishes as well.It was a great meal.I will definitely come back! Less

Omakase Course JPY 25,300 (tax included)Beer x 1Soft Drinks x 3Total JPY 30,150This Japanese restaurant is a 3-minute walk from Hankyu Tsukaguchi Station.I made a reservation by phone before visiting.◯ Minazuki Tofu A dish featuring sesame tofu filled with sea urchin, topped with sweetened fava beans (Kawanishi) softened with baking soda, and garnished with jelly.◯ Steamed Clams with Rice A dish made with glutinous rice (Nagaoka) and Usui beans (Kawanishi), topped with natural clams (Kuwana) and drizzled with clam broth sauce.◯ Lotus Root and Blue Crab Soup A bowl with blue crab (Ie Island) topped with fresh lotus root (Akita) and scattered with water shield (Akita). The broth is made from Rausu kombu kelp.◯ Grilled Pike Conger A dish of grilled pike conger topped with a jelly made from its liver, eggs, and swim bladder.◯ Sashimi of Sea Bream and Horse Mackerel Sashimi of lightly cured natural sea bream (Akashi) and Donchicchi horse mackerel (Shimane), garnished with zucchini flowers. Served with soy sauce, pickled shallot ponzu, and Spanish mountain salt.◯ Hassun ● Edamame, Corn, and Yuba Soup A dish topped with amber jelly and caviar. ● Wakame Somen A dish with whelk (Hokkaido) and okra (Itami). ● Chumaki Sushi Chumaki sushi wrapped with natural cherry salmon and its eggs in takana leaves. ● Thick Omelet with Octopus and Yamamomo A dish with cheese stuffed in yamamomo (Kawanishi). ● Green Plums Green plums (Wakayama) sprinkled with gold leaf.◯ Grilled Sweetfish Served with a dipping sauce made from Japanese pepper.◯ Kamo Eggplant and Pike Conger with Sauce Two types of rice dishes: ◯ Rice Traditional Koshihikari ◯ Sea Bream Rice ◯ Simmered Donchicchi Horse Mackerel ◯ Nameko Mushroom Soup Broth made from fish used in dishes such as pike conger, sea bream, and horse mackerel.◯ Strawberry Panna Cotta with Warabi Mochi This Japanese restaurant is tucked away in an alley in Tsukaguchi. The interior, based on wood, has a charming atmosphere and is very clean. The dishes are simple, highlighting the ingredients, and are delicious. The head chef is friendly and entertaining, making for an enjoyable experience until the end.It was a great meal. Less

The charm of Ogitani lies not just in the satisfaction of enjoying delicious food, but in the lingering sense of fulfillment from having spent a wonderful time there.It beautifully expresses the essence of seasonal ingredients on the plate, evoking the flavors of Japan's current harvest.Another significant appeal of this restaurant is the warmth that comes from being family-run.While it is a Japanese restaurant with a refined atmosphere, it also allows you to relax and unwind. The natural hospitality from the owner's family, who support his earnest work, creates a comfort that cannot be achieved by formality alone.The overall quality of the dishes is undoubtedly high. However, what remains in memory is not just the taste. The graceful presentation of the dishes, casual conversations, and the gentle ambiance of the restaurant all contribute to a complete dining experience.This is a place that I highly recommend for fish lovers and those who appreciate Japanese cuisine, as well as for anyone who wishes to experience the warmth of human connection alongside their meal.The only slight downside I felt was the portion sizes. Each dish is of high quality and leaves you looking forward to the next, but by the end, the accumulation of flavors can lead to a feeling of fullness. The true delight of Japanese cuisine also lies in the subtle longing that remains at the end of the meal. At Ogitani, while the satisfaction level is very high, I found myself wishing for just a bit more time to savor the experience, as the room in my stomach for enjoyment seemed to diminish slightly. This, too, reflects the owner's thoughtful desire for customers to leave feeling satisfied. Less

The atmosphere inside the restaurant is calm and comfortable.You can feel a sense of Kyoto's charm here.The dashi (broth) is incredibly delicious with a refined seasoning, allowing you to truly savor the flavors of the ingredients.Every dish was delightful.The sashimi was also very tasty, with fresh fish that brought out its umami.This is a place I definitely want to visit again.The course meal was reasonably priced at JPY 25,000, and I was very satisfied! The rice was so delicious that when asked if I wanted a second helping, I wanted more but could only manage two bowls due to feeling full.It was so good that I wished I could take some home.From start to finish, everything was delicious.It was a truly happy time.I wonder if the menu changes monthly? I would love to come back when I return to Osaka in June. Less

On this day, things took an unexpected turn. I originally planned to go to a nearby restaurant, but it was closed. So, I decided to look for another place that was available, and that’s how I ended up here. It turned out to be a fantastic choice! I really loved this restaurant; it perfectly matched my taste. _(:3 ｣∠)_ I’m very grateful to have made a reservation at a place I enjoy. (*´∀`) I had a wonderful time with comforting food. (*´∀`) It was a great meal! Reservation method: From Tabelog Course price: JPY 25,300? Duration: About 2 hours Reservation difficulty: Quite easy to book Order: Sparkling water and Japanese sake Total bill: Just over JPY 30,000 Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Japanese Cuisine WEST Top 100 2025◆Crowd Level◆ I managed to get a reservation just in time.◆Parking◆ None◆Duration of Stay◆ About 3 hours◆Cuisine◆ Dinner◆Comment◆ I visited while in Osaka. The cost performance was excellent, and I left feeling full.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated as a whole on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less