Kahala (カハラ) Osaka

Finally made it here! I had several invitations but couldn’t go for a while. This was a restaurant my close friend loved, and she told me how delicious it was. It feels like ages ago since I first visited, back when my daughter was a baby. I left her at my parents' house and invited my work colleagues. I even remember the outfit I wore—a red Melrose knit dress with a roll collar adorned with gold and silver embroidery. Dining in Shinchiku at such a popular restaurant back then was a special occasion for young me.Since then, life has brought many changes. But Chef Mori remains the same, and I’m so happy to see him again.We visited as a group of four, but three of us don’t drink (-.-;)y-~~~. And I also couldn’t drink that day! What a shame. The long counter inside the restaurant hasn’t changed a bit. In front of our table is a shiny teppan. Let’s toast with some fresh wine from Kashiwabara! Just a little for me, please ╰(*´︶`*)╯♡We had a course meal, and the first dish was a surprise! Where are we? A Chenballo has arrived! Isn’t that a specialty from Bontavecchio? I hear Chef Yamane has given permission for this. But Chef Mori jokingly said it has three times the caviar compared to Bontavecchio! I was truly amazed by the generous portion—there might be a whole small jar’s worth! What a delight!Next came small plates reminiscent of a Japanese kaiseki meal: Baba eggplant, watermelon rind, junsai, green rice risotto, eel wrapped in lettuce, and hamo with basil seeds.Then there were Kachokabaro cheese rolls, a staple we often make at home.Whole shark fin with reishi, buntan peel marmalade, and a side of peanut sprouts.The Kahala noodles were also generously topped with karasumi.For the shoe curry, we dipped it in coffee oil.Hot, bubbling cheese was served for fondue with shrimp and ham.We had a soy milk tomato soup with watercress, myoga, sesame, and pumpkin somen.And then came the main dish? Thinly sliced steak—five pieces of mille-feuille steak. Chef Mori carefully grilled it right in front of us, serving it with his beautifully lacquered spoon. I topped my meat with garlic, special salt, and wasabi. I had three slices, while my friend had five! The others had just one slice, so it was flowing around the table ╰(*´︶`*)╯♡For the rice finale, we had corn—not mixed in, but piled high with slightly charred corn on top. I had a regular portion, my friend had a large serving, and the other two had tiny portions. Of course, it was incredibly delicious!Dessert was plentiful: fresh wine jelly and Shizuoka mikan.A抹茶 brulee topped with acacia honey and coffee oil, along with large beans—so beautiful!We enjoyed chai with small chocolates and snacks, all infused with the aroma of fennel. Such meticulous dishes!We spent a few hours reminiscing with Chef Mori and friends, having a wonderful time. Chef Mori, may you always stay healthy, and please serve us your delicious dishes again! It was a great meal! Less

The world of Kahala is truly unique and can only be experienced here.Each dish is crafted with incredible attention to detail, showcasing the quality of the ingredients in a way that is truly one-of-a-kind.One dish that particularly stood out was the simmered winter melon served as a bowl. Not only was it visually stunning, but the delicate flavor that burst in my mouth was simply breathtaking.Overall, the meat dishes are light and subtle, making white wine a perfect pairing. Of course, the Japanese sake also complements the meal beautifully, and the Kuro-ryu "Shizuku" that was recommended to me midway through was exceptional.I was pleasantly surprised by the thoughtfulness shown when the side dishes for the main meat course were arranged considering that I am left-handed. This level of attention to detail is part of what makes Kahala so special.The plates are said to be hand-painted in lacquer by the master himself, creating a complete experience that encompasses not just the food but also the tableware.The master, who is over 80 years old, still actively runs the restaurant. His friendly demeanor, even in photographs, adds to the charm that makes you want to return.With its unparalleled cuisine, ambiance, tableware, and the presence of the master, my time at Kahala was truly unforgettable. Less