Alarde (アラルデ) Osaka

I visited this restaurant for my partner's birthday dinner. It’s a renowned Spanish Basque cuisine restaurant that has earned a Michelin star, and I was excited to enjoy its culinary prowess while indulging in a luxurious experience.Upon entering, I was seated at the prime counter spot right in front of a large wood-fired oven! What a delight! The interior exudes a warm wooden ambiance, creating a comforting atmosphere… it’s very cozy. We opted for the omakase course and chose wine pairings for our drinks. However, I was informed that there wouldn’t be a drink for the first dish, so I ordered a Basque beer. Then, the chef introduced the impressive Kagoshima Prefecture crossbred Wagyu ribeye, and the feast began.Here are the details: ◎ indicates dishes, and ◉ indicates wines paired with each dish along with my impressions. It’s a lengthy read, but I hope it makes your mouth water! (By the way, there was no menu, so I’ve named some dishes myself… please forgive me m(_ _)m)◎ Pinchos Hilda → A classic Basque pinchos. The balance of the anchovy's saltiness, the olive's acidity, and the bitterness of the gindilla pepper is exquisite. ◉ Basque Beer "Keller" → Features creamy foam and mild bitterness, making it a great aperitif to enjoy with the Hilda!◎ Foie Gras Bonbon → A masterpiece that can be called Alarde's specialty. The fusion of foie gras and chocolate is simply divine! I wish they sold it at convenience stores, haha. ◉ Sparkling Wine "Isal Rec Alta di 2021" → With refreshing acidity and mineral notes, it pairs perfectly with the rich sweetness of the bonbon.◎ Four Types of Entrantes 1. Cauliflower Milk Pudding → A luxurious dish with a smooth mousse texture drizzled with olive oil, topped with scallops and caviar, with a hint of saltiness that is delightful. 2. Watermelon Gazpacho → It’s been decades since I last had watermelon… this is how it tastes, haha. The cold yet rich gazpacho is refreshing and heightens my appetite. 3. Crispy Tart with Jamón and Muscat → A cup-shaped crispy shell filled with whole muscat grapes, topped with jamón ibérico. The yogurt and garlic accents work wonderfully. 4. Bonito with Shiso Vezze → Rarely seared bonito from Kesennuma served with a shiso-based genovese sauce… a brilliant fusion of Japanese and Italian flavors! ◉ Orange Wine "Ika Chacolina Rose 2024" → A dry type with berry and citrus nuances, it pairs excellently with each pinchos.◎ Two Types of Homemade Brioche Pinchos 1. Sardine → Marinated fresh sardines caught in Osaka paired with gindilla mousse… the refreshing acidity is irresistible. 2. Abalone → A complex yet refined flavor combining abalone with sherry, kombu, liver, and aioli sauce… it’s a perfect match with the soft brioche! ◉ White Wine "Doniene Gorondona Chacolina Doniene Iri 2022" → A mellow chacolina with nutty flavors… it goes without saying that it pairs beautifully with seafood!◎ Seaweed and Sea Urchin Gazpacho → A transparent gazpacho made with tomato juice, featuring Awaji Island seaweed and Rishiri Island sea urchin… it brings a refreshing summer vibe. ◉ White Wine "Viña Matarian Seco 2024 Primitivo Collantes" → With a light saltiness reminiscent of the sea and sharp minerality, it creates a wonderful marriage with the gazpacho!◎ Corn Potage → A mild corn potage with grilled eggplant and morcilla… what a creative idea! ◉ Red Wine "Rey Noble Crianza 2015" → The eye-catching label features a blue heart, and it’s a spicy red with light tannins… the aged aroma pairs surprisingly well with the hearty potage.◎ Hamo Paella → A luxurious dish with a rich broth paella topped with fluffy fried hamo. The addition of karasumi and sudachi boosts the flavor! ◉ Orange Wine "Ichasu Mendi Bat Berry 2022" → Fruity yet refreshing… you can still feel the tannins in this glass. It matches perfectly with the gentle flavor of hamo.◎ Kinmedai and Clam Salsa Verde → The fluffy kinmedai with crispy skin and large clams make a fantastic duo… the spiced sauce leaves a great impression. ◉ White Wine "Mas Doish Murmuri 2023" → Fresh and rich in acidity… it has a pleasant aftertaste that fits perfectly with the spices in the dish.◎ Kagoshima Prefecture Crossbred Wagyu Ribeye → The meat is served in three cuts, slowly roasted in the wood-fired oven. Enjoying this hearty dish with just salt allows you to savor the essence of the meat, from tender cuts to those with a bit more bite! ◉ Red Wine "Teso La Monja Victorino 2022" → A classic red made from 100% Tempranillo. The concentrated fruitiness spreads in your mouth, pairing perfectly with the meat!◎ Basque Cheesecake → Ending with this is a must. The sweetness is enhanced by Basque salt, and the moist texture brings a smile to your face. ◉ Coffee → A comforting cup that is a must-have.Since it was my partner's birthday, the chef personally played a birthday song on a small accordion! What a wonderful gesture… I am truly grateful. Throughout the meal, I enjoyed delightful conversations with the chef, making for a fantastic time. By the way, the chef resembles Kenjiro Tsuda, haha. I am overwhelmed by the delicate yet bold flavors of traditional and innovative Basque cuisine! The chef's farewell as we left was top-notch. It was incredibly delicious! Less

I finally had the chance to visit "Alarde" located in Awaza, Nishi-ku, Osaka. The restaurant is just a few minutes' walk from Hommachi Station, making it easily accessible, and its calm, hidden location left a strong impression on me. The exterior is modest yet striking, and as soon as I opened the door, I was welcomed by the aroma of firewood and a warm atmosphere.Inside, the balance of counter and table seating creates a cozy environment, highlighted by the impressive old wooden beams. Although the space isn't large, this intimacy allows for a focused dining experience. At the counter, you can closely observe the chef's skill and handling of fire, while the table seating offers a relaxed setting. The entire restaurant is non-smoking and maintains a high level of cleanliness, making it a suitable space for celebrating special occasions or spending quality time with loved ones.The greatest charm of this restaurant lies in its carefully paced course meal, which progresses slowly with a synchronized start. The dishes, served over approximately three hours, are not only delicious but also thoughtfully designed to allow you to savor the individuality of the ingredients and the chef's mastery of cooking. Each dish is simple yet profound, prompting thoughts like, "What is the intention behind this?" The balance of incorporating seasonal Japanese ingredients while staying true to Basque traditions is remarkable, and the sincere approach that avoids excessive presentation is evident.The service strikes a pleasant balance, providing support at just the right moments without being intrusive. The pacing throughout the course was well-managed, allowing for enjoyable conversation while focusing on the meal. I also appreciated their flexibility in accommodating families with children, which is a surprisingly valuable aspect.While the price range is not cheap, I genuinely felt that the experience was worth every yen. This is a place I would love to revisit for a special dinner or to enrich an ordinary day. Given its popularity and the difficulty of making reservations, I recommend planning ahead for your visit. I believe this is a rare gem where you can thoroughly enjoy the allure of Basque cuisine in a quiet and refined setting. Less

I had always wanted to visit this restaurant specializing in Basque cuisine courses.The chef and what seems to be his wife run the place together, and the course lasts about 3 to 4 hours. This is similar to what you would experience in Spain, making it feel very authentic.They serve a variety of dishes, focusing on pintxos and Basque cuisine, but the level of skill in cooking the meat is particularly impressive. They start by grilling the meat, then keep it in a low-temperature oven to cook it thoroughly, finishing it off by grilling it with grapevine branches for added aroma.I was reminded of the famous "Asador Etxebarri" in Basque Country, where they also grill meat over grapevine wood, and I could feel that same dedication here. The aroma and cooking technique were outstanding, and I was truly impressed.Since it’s just the two of them running the restaurant, I recommend visiting with the understanding that you may need to adjust your pace and timing to match the flow of the meal. Less

I recently visited the highly talked-about modern Spanish restaurant "Alarde" in the Honmachi area for the first time!The interior exudes a chic and calm atmosphere, creating a sense of specialness from the moment you step inside. The chef operates solo, but the quality and beauty of each dish are truly refined, leaving me in awe!From the perfectly grilled meat dishes using firewood to the special paella that captures the essence of the ingredients, every bite was delicious. I found myself enjoying the wine a bit too much because the food was just that good (laughs).However, since the chef prepares everything with great care on his own, the course takes over three hours to complete. If you have a packed schedule or want a quick meal, it might be a bit challenging, so I highly recommend visiting on a day when you can take your time to enjoy it!This is a top-notch restaurant in Honmachi where you can lose track of time while indulging in the finest Spanish cuisine and wine!Restaurant Information:- Name: Alarde- Address: 1-2-12 Bingu-cho, Chuo-ku, Osaka, Japan, 1F, Miyasaka Bingu-cho Building- Recommended Dishes: Firewood-grilled meat dishes, Chef's Omakase Course- Budget: Dinner approximately JPY 20,000 to 30,000If you want to savor the best Basque-Spanish cuisine and wine in Honmachi, be sure to go with plenty of time to spare! Less

When we visited, there weren't many customers, which made us, who know nothing about wine, feel a bit relieved! Haha.It was our first time trying wine pairing.The explanations were very thorough, and we had a unique experience that was perfect for a small group.Since it was Spanish cuisine, only Spanish wines were used.From what I read in the reviews, the course is generally longer, but it depends on the number of reservations.We thoroughly enjoyed both the wine and the dishes, and we were able to savor a meticulously crafted meal.Everything was absolutely delicious! Less

After finishing work, I headed to the Spanish restaurant "Alarde" in Honmachi!First, we toasted with PIKA German Ale and a refreshing lemon beer with a zesty lemon flavor!【Hilda】A pincho of olives and green chili.【Foie Gras Bonbon with Chocolate Ice Cream】The rock salt enhances the sweetness, and the foie gras flavor is incredible!【Entrante (Appetizers)】The appetizers included:- Cauliflower Milk Pudding- Watermelon Gazpacho- Prosciutto Yogurt- Kesennuma Bonito TatakiAll of them pair perfectly with drinks.【Pinchos】The pinchos featured:- Abalone with Liver Americane Sauce- Kochi Buri with Cream Cheese and Anchovy Sauce【Awaji Island Mozuku, Funka Bay Hairy Crab, Okushiri Purple Sea Urchin】Inside, there’s hairy crab, topped with plenty of purple sea urchin.The mix of flavors is absolutely delicious!【White Eggplant, Hungarian Duck, Corn Potage】The combination of white eggplant and duck is delightful.【Paella, Hamo Tempura, 2-Year Aged Karasumi】Inside the Dutch oven was the paella.I enjoyed it topped with hamo tempura and karasumi.【Chirimen Clams from Kujukuri Beach, Akashi Sea Bream】【Ribeye】I was already full, so I asked for a smaller portion of meat.It was delicious with rock salt!【Cheesecake】【Chamomile】 Less

I visited this restaurant that had caught my attention.The course started promptly and lasted about 4 hours.We began at 6:30 PM and left around 10:30 PM.It’s a style that allows you to take your time and enjoy both the meal and conversation.I felt it was well-suited for dining with someone you know well.Since I was dining with a friend this time, we had a great time, but for those who prefer a quicker pace, it might feel a bit long.The dishes had a gentle flavor that highlighted the ingredients.The wines were mostly smooth and rounded.Personally, I was expecting a bit more of the boldness and impact typical of Spanish cuisine, so that aspect was different from what I had imagined.I enjoyed the meal, but perhaps modern Spanish cuisine is still a bit early for me.It was a great meal. Less

I enjoyed an omakase wine pairing course tailored to Basque cuisine. From small pintxos to the famous Basque dish of arroz (rice), each dish featured unique combinations of ingredients, offering new discoveries with every plate. Not only were the presentations beautiful, but the aromas and textures also provided a delightful experience, making it a truly stimulating course for all five senses. The meat dishes, grilled impressively in a wood-fired oven, were particularly remarkable, with their exceptional smokiness and concentrated flavors. Additionally, the seasonal ingredients were expertly cooked over charcoal, bringing out the natural allure of each component, leaving me in awe with every dish. The wine pairings were superb, enhancing the deliciousness of the food even further. From start to finish, I was completely satisfied and had the pleasure of savoring the best of Basque cuisine. I definitely look forward to visiting again. Less

The course involves grilling a large piece of meat right in front of you. Well, it’s actually a course where you enjoy your meal while waiting for the meat to finish cooking. Knowing this allows you to better prepare for the experience.Once the meat is done, you can really appreciate the different flavors from each cut. The richness of the fat enhances the taste, making it truly enjoyable. It’s simply the best.The squid paella with firefly squid was a delightful seasonal touch. Eating the crispy bits is particularly delicious. I also loved the addition of kogomi (bracken fern), showcasing a great sense of pairing with mountain vegetables!The anticipation of what will be served next, whether the combinations will work, and how the flavors will turn out adds to the excitement of the meal.Since it’s a long course, be careful not to let your guard down, or you might be overtaken by drowsiness (laughs). Less

I have very little knowledge of Spanish cuisine, only thinking of paella and Basque cheesecake, so I was excited to see what dishes would be served.The olives and anchovies had just the right amount of saltiness to whet my appetite for drinks. I was shown a huge piece of meat and told it would be grilled, and I eventually realized that the long wait was due to the cooking time for this meat.The oval-shaped dessert was foie gras ice cream, a delightful treat for foie gras lovers. The combination of chocolate and foie gras was delicious.At this point, I started to wonder if the service would take a while (I went without any research).Since each dish takes time to be served, if you drink too much, you might start feeling sleepy!The paella with firefly squid and kogomi (bracken) was enjoyable, allowing me to savor the texture and the flavor of the squid's miso. The clams were also delicious.Then came the meat, where I could sample various cuts. It was both meaty and rich in flavor from the fat, making it a fun experience.This restaurant is not suitable for those who want to eat quickly without any time to spare! Less

I had dinner at Alarde, located about a 5-minute walk from Hommachi Station. This cozy restaurant, run by a husband-and-wife team, has around 12 seats and offers a course-only menu.We started with traditional Basque pintxos, specifically the Hilda.Next was a foie gras ice, which was rich and incredibly delicious.After enjoying Jamón Ibérico and strawberry gazpacho, we had more Basque-style pintxos. However, the bread was brioche, making it a delightful pairing that surpassed the original pintxos.We also had squid paella, charcoal-grilled meat, and Basque cheesecake—classic dishes, but each was of high quality, making it a wonderful Spanish restaurant. Less