Gessen (月泉) Osaka

After a few months, I returned to Gessen, and once again, everything was incredibly delicious! Thank you so much! (^^)/ On this day, I had stir-fried celery, mussels with greens (my second time having this), and seasonal flavored daikon cakes from Mont Saint-Michel. Oh, and there was also a spring roll with hairy crab meat that I tried for the first time—it was extravagant and absolutely amazing! The combination of spring rolls and crab meat was so fresh and delightful! While these dishes weren't the main course, they were like side dishes that were just too good! They had a nice kick to them! The chef always comes up with such creative dishes that I never get bored, no matter how many times I visit. It's simply the best! (^^)/ I usually don't eat as much as what you see in the photo, but I really pushed myself this time! I couldn't resist the allure of the dishes served. I ended up overdoing it a bit! The usual appetizers were slightly different this time, and the popular items were still as delicious as ever. Shrimp chili, mapo tofu, yellow chives yakisoba, and green pepper beef stir-fry— all of them were absolutely fantastic! I truly love this restaurant! (^_-)-☆ It takes about three and a half hours, so I ended up enjoying quite a bit of alcohol as well. With this cost-performance and atmosphere, along with the friendly chef's entertaining stories, I’m really a fan! !(^^)! Thank you always! Less

I visited Gessen in Naniwabashi, a place I had been curious about for a while. Once I tried the food, I was pleasantly surprised by how delicious it was.Each dish was exceptionally well-crafted, showcasing the natural flavors of the ingredients while adding a unique twist to the seasoning and aroma. It felt distinct from typical Chinese cuisine, highlighting Gessen's originality.With every dish that arrived, I found myself excitedly wondering, "What will come next?" The experience exceeded my expectations as I continued to eat. I enjoyed not only the flavors but also the composition of the dishes and the combinations of ingredients.This restaurant does more than just serve delicious Chinese food; it leaves you wanting to come back for more. If you're in Osaka and looking for Chinese cuisine, this is a fantastic place you should definitely visit. Less

I finally had the chance to visit the well-known restaurant "Gessen" in Nishitenma, which I had been wanting to try for a long time! Thanks to my lucky connections, I was able to secure a reservation at this popular spot. I left the menu choices to my regular dining companions. Each dish was dynamic yet delicately flavored, striking a perfect balance that allowed me to fully enjoy the essence of Chinese cuisine without feeling overwhelmed. I was truly impressed! Normally, I would take notes on the set menu, but this time I decided to focus on enjoying the experience. I savored the generous portions, including the "Hairy Crab with Egg" and the large bowl of soup noodles I ordered as a finale. No wonder it's hard to get a reservation here! Even after indulging in wine, I felt fantastic the next morning. It just goes to show how important good food and drink are! I definitely want to return to this remarkable restaurant again! This was my 226th bowl of noodles this year! ★★★ Less

This restaurant updates your favorite Chinese dishes with high-quality ingredients.The crab omelet with hairy crab,chili eel,steak with green pepper stir-fry,mapo tofu,fried rice,and even yakisoba were all incredibly delicious.The crab omelet features hairy crab, the shrimp chili is made with eel,and the meat in the green pepper stir-fry is steak.It’s a reimagining of familiar Chinese flavors using only the finest ingredients.This isn’t about quirky creations,but rather enjoying the best version of those classic tastes.Even the fried rice and yakisoba served at the end were executed flawlessly. Less

This is my favorite restaurant that I visit regularly. This time, I came with six people to the counter. I had been eagerly looking forward to encountering summer ingredients and limited-time seasonal dishes since before my visit.It had been four months since my last visit, but with every bite, I couldn't help but exclaim, "Everything is just so delicious!" The lightness of the oil used in the dishes, despite being Chinese cuisine, never leaves a heavy feeling in my stomach, and the meticulous work that brings out the potential of the ingredients always leaves me in awe.The appetizers came rushing in. Starting with the refined spiciness and umami of the "Yodare Chicken," I was captivated from the very first dish, including the smoked striped jack mackerel infused with jasmine tea.One dish that particularly stood out was the "Fig with Spicy Minced Meat," which is only available for about two weeks a year. The rich sweetness of the perfectly ripe figs harmonized exquisitely with the juicy, spicy minced meat, creating an unparalleled taste experience. Additionally, I thoroughly enjoyed the summer Chinese dishes, including eel fritters coated in spiced breadcrumbs and eel paired with Sichuan chili sauce.I opted for a pairing of natural wines, and the selection was truly exceptional, perfectly complementing the delicate dishes infused with spices and herbs.Chef Okada Sanshiro and the attentive staff provided wonderful hospitality, making for a delightful and delicious experience filled with smiles throughout. Once again, it was a night of great satisfaction. Thank you for the wonderful meal.**Appetizers** Yodare Chicken Fried Century Egg with Tofu Sauce Octopus with Sichuan Pepper Fried Shiitake Mushrooms and Chili Snack Scallops Smoked Striped Jack Mackerel with Jasmine Tea Winter Melon Mochi, Winter Melon with Hairy Crab, Watermelon Stir-fried Water Spinach Eel with Sichuan Chili Sauce Fig with Spicy Minced Meat Eel Fritter with Spiced Breadcrumbs Stir-fried Beef with Black Pepper Spicy Chicken Mapo Eggplant Duck and Curry Fried Rice Dandan Noodles without Soup Grilled Noodles with Squid and Shellfish Noodle Soup (with Green Chili and Sweet-Spicy Meat) Almond Tofu Less

This was my first time visiting for dinner. It seems there was a cancellation on the day, so I was able to make a reservation. I’ve been here for lunch before, so I was looking forward to it. To sum it up, every dish was exquisite and offered a variety of flavors that I enjoyed until the very end.The stir-fried water spinach topped with abalone had a taste reminiscent of Japanese-style water spinach stir-fry. It had a gentle seasoning with a generous amount of broth that was delicious to sip. The water spinach was surprisingly crunchy.The shrimp mayonnaise was quite impactful, the chinjao rosu (stir-fried beef and bell peppers) was topped with marbled meat, and the amount of hairy crab in the fried rice was impressive.The sweet and sour pork with black vinegar that I ordered additionally had a crispy exterior and tender inside, perfectly complemented by the glossy black vinegar sauce—it was absolutely delicious. I was glad to be able to try the sweet and sour pork, which seemed to differ slightly in meat type and sauce from the lunch version.For lunch, you can choose between spicy and non-spicy dishes, so I thought there might be some spicy options, but thankfully, they were only mildly spicy, which was a relief since I'm not very good with spicy food. I was very satisfied with the dinner experience. It was a great meal! Less

I've been a regular at Gessen for over 10 years, and every dish is exquisite. The six appetizers, stir-fried asparagus, and the shrimp chili (Beijing and Sichuan style) are absolutely delicious and a must-order.The crab omelet is filled with half a crab and topped with a perfectly balanced egg sauce, making it a standout dish. Whenever I invite friends to Gessen, they always say they will definitely come, no matter what! Even if something drastic happens, like a family emergency, they would still want to go! The time spent enjoying such wonderful food is truly a blessing. Next time, I plan to bring a friend who has never been to Gessen before. I'm sure they will be thrilled to go! ^^ Less

I visited on a Saturday, the last day of their irregular lunch service, arriving at 10:30 AM to find a long line already formed. I had to wait quite a while as I couldn't get in for the first seating. They offered two types of menus: one spicy and one not. I chose the roasted chicken with Sichuan mala soup. The flavors were absolutely exquisite. The chicken was perfectly cooked, and the mala soup was incredibly delicious. The separate soup was also very tasty, and I was able to get a refill, which left me very satisfied. If I have the chance to come back, I would definitely like to visit again. It was a great meal! Less

I visited on the last day of the lunch period. Around 1 PM on Saturday, there were over 10 groups ahead of me in line. I hesitated to wait in the heavy rain, but I really wanted to try the food, so I decided to stand in line. After about an hour and a half, I finally got inside. Even after entering, I had to wait another 30 minutes for my meal to be served. As expected from a famous chef's apprentice, the food was delicious. It made me want to try other dishes as well. I hope to visit again when I have more time. Less

✅ Daily Plate Lunch - A or B Rice and soup refills available ⚠️ A is spicy; B is not spicy A Roasted Chicken with Sichuan Spicy Soup B Stir-fried Beef with Green Peppers (JPY 1,300, tax Included) ❤️ The menu details are unknown until the day, but this quality for JPY 1,300 is a great deal! ( ๓´╰╯`๓)♥ ⚠️ Cash payment only ⚠️ No waiting for representatives (This rule is not well-known and often ignored) 10:23 About 20 people in line 10:50 Ordered while waiting outside 11:22 Served 11:40 Left the restaurant with over 30 people waiting outside ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡ Gessen 1-6-4 Nishitenma, Kita-ku, Osaka ☎️ 06-6366-0055 ⏰ 18:00 - 21:00 Closed on Sundays Less

I came across the announcement for the irregularly held Young Chef Lunch and decided to visit!Since it was the last day of lunch on Saturday, I arrived a little after 1 PM and waited for about an hour.I ordered the Roasted Chicken with Sichuan Spicy Sauce.There were two lunch options, the other being Stir-fried Beef with Green Peppers.As a fan of spicy food, I chose the roasted chicken.The skin was crispy, and the chicken was moist—absolutely perfect!The spicy sauce had a great punch and was incredibly delicious!Underneath the chicken, there were bean sprouts, a side of dried tofu, a steaming bowl of rich soup, and glossy rice. Everything was so delicious that I ended up asking for a second serving of rice and soup!I regretted not coming during the lunch service from late April to early May.I heard that the menu changes daily, so I think it would be enjoyable to visit every day!I was deeply impressed by this restaurant's Young Chef Lunch last year, which is notoriously hard to book. Although I waited an hour this time, I would have gladly waited another hour for this 1000% satisfying lunch!They mentioned not to rate the lunch this time, but it was undoubtedly a perfect score!I heard the next Young Chef Lunch might be around September, and I’m looking forward to going as often as I can to try various dishes!It was a great meal! Less

Lunch at Gessen, provided by the young staff ♬.*ﾟI saw on Instagram that they were offering lunch, so I invited a friend and we went! Last time I had the black vinegar sweet and sour pork, but this time I was excited about the menu again. There are two lunch options.When we arrived around 11 AM, there were already about 20 people in line, and we were seated on the second round. They take your order in advance, which makes the process smooth.Rice and soup are refillable, and the small side dishes included green beans and minced chicken, along with peppers—simple yet deliciously seasoned.◎ A. Shrimp in Sichuan-style mayonnaise sauceWhen I asked what it was like, they said, "It's junky," and I was tempted to try it. It came with about 8 large shrimp, coated in a rich and spicy sauce that clung to the rice, making it incredibly enjoyable! The spiciness was just right, delivering a real punch of flavor. The fresh lettuce underneath was a nice touch (laughs).◎ B. Fried chicken with shrimp miso flavorThis dish features fried chicken topped with a gentle sauce. I had just one bite, and the balance of the crispy, juicy chicken and the sauce was fantastic! This was delicious as well.Everything was tasty again this time. I definitely want to go for lunch again! Less

I visited this restaurant during lunch, taking advantage of an opportunity offered to young professionals. They had announced their schedule on social media. I arrived 15 minutes before opening, and there was already a line of about 20 people, which continued to grow. By the time the doors opened, there were over 30 people waiting.The restaurant has 6 counter seats, 5 tables for two, and one table that can accommodate about 6 people. Depending on the group size, if you don’t line up within the first 20, you won’t be able to enter during the first round. Arriving 15 minutes early wasn’t enough to secure a spot in the first round.The lunch menu for young professionals offers two options: shrimp in a spicy Sichuan mayonnaise sauce or shrimp-flavored kara-age. Both are priced at JPY 1300, and you can enjoy unlimited refills of rice and soup, which is an incredibly reasonable deal. While waiting in line, the staff takes your order.I ordered the shrimp kara-age.I was seated 35 minutes after opening. Depending on when seats become available, you may have to share a table, but the staff kindly checks if you prefer to move to the counter or not. My food was served within 10 minutes after being seated.The side dishes included finely sliced bell peppers mixed with corn, green beans, and eggs stir-fried with spices. The main dish featured shrimp in a rich miso-flavored sauce, cut into bite-sized pieces.It’s immediately clear that an incredible amount of effort and skill has gone into preparing the ingredients. You can only truly understand the difference through experience. The texture and flavor are something you need to taste to appreciate.The quality of the ingredients, cooking techniques, and seasoning are all top-notch, and the service was excellent without any rudeness.While lunch was an impressive experience, I find myself compelled to visit for dinner as well. Less

I came to try the lunch that is said to be held once or twice a month. While dinner is upscale, lunch is prepared by the apprentices, making it quite affordable.Arriving at 11:30 with high expectations, I found a long line already waiting. I thought I might get in during the first round, but it turned out to be the second.That day's lunch featured Bang Bang Chicken and Sweet and Sour Pork. We shared the dishes. The Bang Bang Chicken had a nice sesame flavor, and the Sweet and Sour Pork had crispy meat with a rich black vinegar sauce that was simply delightful. It seemed like 80% of the customers ordered the Sweet and Sour Pork.The staff were also very pleasant! It was a great meal! Less

I attended a lunch event hosted by young chefs. The menu offered only two options: Set A or Set B, both priced at JPY 1,300.The restaurant had a clean and inviting atmosphere, featuring 6 counter seats and a total of about 15 table seats. It was run by four young chefs.I chose:"A. Shui Zhu Rou Pian (Sichuan-style Pork in Spicy Broth)"By the way, Set B was shrimp in sweet and sour sauce.The Sichuan-style dish was quite red in appearance, but the spiciness was moderate. The thick, spicy sauce paired well with the pork and bean sprouts inside.Additionally, the tofu topped with scallions (and garlic?) and the peppery, thick soup were both delicious.It was a wonderful lunch. It was a great meal! Less

A young professionals' lunch gathering is currently underway.The menu features options A and B, which are daily plate lunches.Rice and soup are available for refills.The price is JPY 1300, tax included.Payment is cash only.Due to operational reasons, please prepare 1000 yen bills and coins.Reservations are not required; guests will be served in the order of arrival.On this day, I arrived around 10:35 AM on the first day and was seated in the first round.A: Jiachang Tofu (Spicy Stir-fried Thick Fried Tofu)B: Fried Shrimp with Nam Pla SauceBoth dishes were very delicious, and the service was smooth.Draft beer is available for an additional JPY 500.There was an announcement requesting not to rate the experience, so I have refrained from doing so.I have borrowed photos from the official Instagram for the business days. Less

The restaurant offers irregular lunch services as part of a training program for young chefs. Normally, it’s quite difficult to make a reservation for dinner, which can feel a bit intimidating for me, so I really appreciate this lunch option. The menu is not revealed until you arrive at the restaurant, but there are two options: Menu A features spicy dishes, while Menu B has no spice at all. On this day, Menu A was Sichuan-style braised pork (Shui Zhu Rou Pian), and Menu B was shrimp in sweet and sour sauce. I was a bit apprehensive about the term "Shui Zhu," but I decided to be brave and chose Menu A for JPY 1300. (You can check the menu while waiting outside.) After about 15 minutes of waiting at my table, the dishes arrived. At first glance, it looked quite spicy, but once I tasted it, I was relieved to find it wasn’t too intense. There was no lingering heat, and the flavor seemed to focus more on umami rather than just spiciness. The balance of meat and vegetables was excellent, making it a perfect accompaniment to white rice. I think anyone who isn’t extremely sensitive to spice would find it quite manageable. The side dish was cold tofu with green onion salt, and the soup had a hint of curry flavor. Since this lunch service is part of a training program for young chefs, they kindly ask that you refrain from rating it on gourmet sites. This special lunch is available until July 4th (Saturday). For more details, please check the restaurant's Instagram. On this day, I managed to get in on the first round by lining up 20 minutes before opening (and I shared a table). There were about 20 people waiting outside. I believe the second round of guests will be able to enter about 40 minutes after opening, just for your reference. Less

I visited this reservation-only restaurant for a gathering of four at a round table after quite some time. Sharing and savoring the Chinese dishes was truly exceptional, and the conversation flowed naturally. The course, which lavishly incorporated seasonal ingredients, kept us engaged and entertained until the very end.■ Appetizers (6 varieties)● Yodare Chicken: Tender chicken cooked to perfection, coated in a rich sauce with aromatic spices. The balance of spiciness and umami is exquisite, instantly whetting the appetite from the start.● Octopus with Sansho: The octopus has a delightful chewiness, complemented by the refreshing aroma of sansho pepper. Each bite releases the octopus's flavor and the sansho's fragrance, making it a dish that pairs perfectly with drinks.● Fried Okra with Chili Snack and Nuts: The okra has a light, crispy texture. The addition of the savory chili snack and nuts creates a delightful contrast in texture.● Young Corn with River Fish Anchovy: The sweetness of the seasonal young corn harmonizes beautifully with the umami and saltiness of the river fish anchovy. A simple yet memorable combination.● Salted Pork Tongue with Pistachio Paste: The well-seasoned, chewy pork tongue pairs wonderfully with the rich and nutty pistachio paste, creating an interesting dish with a touch of Western influence.● Century Egg Tofu with Wakayama Shirasu: The smooth tofu is enriched by the richness of the century egg and the saltiness of the Wakayama shirasu, resulting in a gentle yet layered flavor.■ Dim Sum● Corn and Daikon Cake: This innovative dish features a chewy daikon cake topped with meat miso, corn ice cream, a sauce made from reduced Chinese soy sauce, and even caramel popcorn made from white corn. The combination of warm and cold, sweet and savory creates a delightful experience that changes with each bite.● Stir-fried Water Spinach: This dish is so delicious that everyone can't help but be impressed. The broth has a noticeable spiciness, yet it has a strangely addictive quality that keeps you reaching for more. The crunchiness is also just right.● Beijing-style Shrimp Chili: The sweet and spicy sauce is simply exquisite. While the shrimp is delicious, the sauce is so well-crafted that it feels like the shrimp exists just to complement it, making you want to savor every last drop.● Crab Omelette: Generously filled with carefully shredded hairy crab, this luxurious crab omelette combines with creamy eggs and sauce, allowing the crab's umami to fill your mouth.● Tianjin Rice: I requested rice to generously top with the crab omelette, transforming it into an incredibly indulgent Tianjin rice. This is a delightful way to enjoy the course.● Steamed Kinmedai: The seasonal kinmedai has a firm texture and excellent fat content. The fragrant green onion sauce ties everything together, making it enjoyable until the very end.● Ise Lobster Stir-fried with Sichuan Mayonnaise: The moment this dish arrives, it draws gasps with its impressive presentation. The lobster is generously portioned, and the mayonnaise, enhanced with doubanjiang and Chinese pickles, creates a deep, flavorful experience with just the right amount of spice.● Fried Anago with Spiced Breadcrumbs: The anago from Awaji Island is simmered before frying, resulting in an unexpectedly fluffy texture. The spicy breadcrumbs add a delightful crunch, making it irresistibly delicious.● Spicy Chicken: The mountain of chilies is surprising, but the spiciness is more aromatic than overwhelming. The fried chicken is crispy on the outside and incredibly juicy on the inside, allowing you to fully enjoy the spice flavors.● Miyazaki Hiuchi Beef Lettuce Wrap: The Miyazaki Hiuchi beef, coated in a sweet and spicy Chinese sauce, releases juices and umami with each bite. Wrapped in crisp lettuce, it leaves a light aftertaste, making it easy to eat more.● Mapo Eggplant: The melt-in-your-mouth texture of the silky eggplant is outstanding. The umami is incredibly rich, making it a dangerously addictive dish that had me asking for another bowl of rice.● Sweet Shrimp Fried Rice: I love this fried rice so much that I order it every time, even when I'm full. This time, I added sweet shrimp, and the soft sweetness of the shrimp paired beautifully with the fried rice's aroma, creating a luxurious flavor that was different from usual.● Chicken Rice (Jirohan): This style involves mixing steamed chicken, egg, and bettara pickles generously. It has a junky quality while being packed with umami, making it impossible to stop eating even towards the end of the course.● Fried Noodles with Clams and Kujo Green Onions: The noodles are fried until crispy, delivering exceptional aroma. The clams' umami seeps into the deep broth, which the Kujo green onions absorb, making even the wilted onions delicious.● Soup Soba: A gentle bowl enjoyed towards the end of the course. "Ah, this is comforting," I couldn't help but exclaim. The thin noodles slide down beautifully, making it a perfect finale.● Almond Tofu: The smooth almond tofu is complemented by a refreshing citrus sauce, providing a pleasant conclusion to the meal. It wonderfully resets the palate, making you think, "Did I really eat such rich Chinese food?" Once again, this unique course used seasonal ingredients generously, adding playfulness and creativity to traditional Chinese cuisine. Despite the many dishes, I never felt overwhelmed, only a satisfying sense of fulfillment remained. It's no wonder it's hard to get a reservation. I look forward to returning when the seasons change. Less

Located near Naniwabashi Station in Nishi-Tenma, Osaka, "Gessen" is a renowned Chinese restaurant that captivates food enthusiasts with its originality and exceptional skills, making it a difficult reservation spot. They offer a unique course menu that skillfully blends traditional Chinese cuisine with modern elements and playful touches. This visit marked my joyful return after six long years.■ Course Details & ImpressionsThis full course is astonishing in both volume and variety, guaranteed to overwhelm the average diner.【6 Appetizers】- Yodare Chicken Tender and moist chicken perfectly coated with a fragrant and deeply spicy chili oil.- Salted Pork Tongue with Pistachio Sauce The concentrated umami of the pork tongue pairs beautifully with vibrant pistachios, creating a delightful new approach with the rich nuttiness and aroma.- Octopus and Myoga with Sichuan Pepper The texture of the octopus and the refreshing myoga are pleasantly enhanced by the tingling sensation of Sichuan pepper.- Fried Okra The crispy coating gives way to the unique sweetness and stickiness of the okra.- Stick Senyor with Crab XO Sauce This long-stemmed, sweet vegetable, a modified version of broccoli, is luxuriously paired with crab XO sauce, releasing deep umami with every bite.- Smoked Striped Horse Mackerel The fatty striped horse mackerel is smoked, delivering an irresistible smoky aroma.【Hot Dishes, Main, Finale, Dessert】- Corn Daikon Cake (With corn ice cream / meat miso / white corn / caramel popcorn) A warm daikon cake served with cold ice cream, the sweetness of white corn, the crunch of popcorn, and the saltiness of meat miso create a surprisingly avant-garde dish.- Stir-fried Water Spinach Perfectly cooked for a crisp texture, showcasing the chef's exceptional skills in simplicity.- Beijing-style Shrimp in Chili Sauce With a subtle sweetness and deep richness, the plump shrimp flavor shines through.- Sichuan-style Shrimp with Mayonnaise The spicy kick is beautifully mellowed by the mayonnaise, resulting in a rich and satisfying flavor.- Crab Omelette Fluffy eggs generously filled with succulent snow crab meat.- Fried Anago with Spiced Breadcrumbs Crispy on the outside and fluffy on the inside, the anago is perfectly complemented by addictive crunchy spiced breadcrumbs.- Black Vinegar Sweet and Sour Pork The glossy black vinegar sauce strikes a perfect balance of richness and acidity, highlighting the juiciness of the meat.- Wagyu Beef with Green Peppers The luxurious flavor of Wagyu fat contrasts beautifully with the crispness of the green peppers.- Spicy Chicken (Lazuchii) Juicy chicken emerges from a sea of chili and Sichuan pepper, with an addictive intense spiciness.- Fried Noodles with Yellow Chives and Clams Noodles soaked in the rich broth of clams, combined with the crispness and delicate aroma of yellow chives, make for a luxurious finale.- Chicken Rice (Jirohan) Moist chicken and flavorful sauce seep into the rice, making it impossible to stop eating despite being full.- Nara Prefecture Round Eggplant Mapo Eggplant The finely textured, melt-in-your-mouth round eggplant is perfectly coated with a rich, spicy minced meat sauce.- Clam Soup Noodles The clear broth of clams gently concludes this overwhelming course, soothing the palate.- Almond Tofu This classic dessert refreshes the palate with its smooth texture.■ Summary of ImpressionsThe sheer number of dishes and the massive portions would surely knock out the average diner. However, for someone like me, who prides themselves on having an extraordinary appetite, this was merely a "delicious and enjoyable prologue."Even after devouring such exquisite Chinese cuisine non-stop, I still felt only about 80% full. In fact, I’m confident I could easily handle "1.5 times this amount" with a smile on my face. I’m always ready for more, prepared to push my limits to the max.The famous words of Antonio Inoki come to mind: "I will accept any challenge at any time from anyone."My unsatisfied appetite eagerly awaits the next challenge of oversized dishes or more variety. Thank you for this wonderful culinary experience! Less

(Appetizers) - Yodare-dori - Fried Okra - Smoked Striped Horse Mackerel with Jasmine Tea - Octopus with Sansho Pepper - Young Corn from Okinawa - White Clam (Dim Sum) - Corn and Daikon Cake Ice made with minced meat and corn, white corn, and caramel popcorn (Stir-Fried Greens) - Stir-Fried Water Spinach with Salt (A La Carte) - Fried White Sweetfish with Chili Sauce - Fried Anago (Conger Eel) with Spiced Breadcrumbs - Poached Harii Squid with Green Onion Soy Sauce - Fried Chicken Wings Stir-Fried with Chili (Lazi Ji) - Sweet and Sour Pork - Stir-Fried Beef with Green Peppers (Ending) - Fried Rice - Chicken Rice (Jirohan) - Soup Noodles Less

I visited Gessen located in Kitahama. Each dish was highly refined, showcasing a creative twist on traditional Chinese cuisine. From the appetizers, my expectations were elevated, and I was particularly impressed by the perfect cooking of the meat and seafood dishes. The tender texture allowed the natural flavors of the ingredients to shine, and the balance with the rich sauces was remarkable. One dish featuring spiny lobster was not only visually striking but also delicious, bringing a smile to my face. The fish dish was crispy on the outside and fluffy on the inside. The vegetable dishes were carefully prepared, highlighting the quality of the ingredients in a simple yet effective way. Even the fried rice and noodle dishes at the end were excellent, making for a satisfying course from start to finish. The beautiful presentation and plating added to the excitement with each dish that arrived. The atmosphere was elegant yet relaxed, making it an appealing place to enjoy a meal. I highly recommend this restaurant for special occasions or whenever you want to savor delicious Chinese cuisine. It was a great meal! Less

——Before I knew it, I had spent over 4 hours at the restaurant.It's not often in life that you forget to check the time while enjoying Chinese food.On this occasion, I was invited by a friend and managed to secure a precious seat.The feast began at 7 PM and wrapped up at 11:15 PM, with a total of 19 dishes served.To be honest, before I started eating, I thought, "4 hours for Chinese food?" But that doubt vanished within the first 15 minutes.Each dish continued to surprise me with its unique presentation. It wasn't just about filling up; the way the meal built anticipation towards the end was truly impressive.Among all the dishes, the star of the night was the Sendai oysters.The oysters, stir-fried to perfection with a sweet and spicy sauce, were so powerful that I imagined any drinker would be in heaven. Even I, a non-drinker, couldn't help but be impressed.My personal runner-up was the yakisoba made generously with sardines.It was, without exaggeration, the best yakisoba I've ever had in my life.As someone who rarely goes to a restaurant specifically for noodle dishes, I found myself silently continuing to eat with my chopsticks. The flavor of the sardines permeated every single noodle, creating a taste that was not just memorable but etched into my mind.In third place was the water spinach.…Or so I would say, but what truly amazed me was the broth that the water spinach was soaked in—it might have been the soup.It enhanced the freshness of the vegetables while asserting its own rich flavor.I found myself lifting the bowl, wanting to savor every last drop.And then I was astonished by the bill.After enjoying such an array of dishes and spending this much time there, the total was far below what I had imagined.I finally understood why so many people are eager to make reservations, even if it means calling all day.What impressed me even more was the hospitality.Whether you are a regular or a first-time visitor, there was no sense of distinction.They approached everyone with the same enthusiasm and warmth, which I deeply appreciated.This is a place worth visiting not just for the food, but to meet the people.If I get invited again, I would surely rearrange my schedule to be there.It was such a rich and joyful 4 hours and 15 minutes.The lazy cat in me might not make the call myself, but if invited again, I would definitely say YES. Less

My favorite Chinese restaurant in Osaka.The creativity, originality, and ambition of the owner are directly reflected in the dishes, providing a level of satisfaction that sets it apart from other Chinese eateries.This time, compared to my last visit, the satisfaction with the ingredients, dishes, and service was slightly lower, but it was still amazing!The Mapo Tofu had a perfect balance of spiciness, the numbing sensation from the Sichuan pepper, and the richness of the meat, creating a deep and appetizing flavor.The taste of the fluffy fried rice and the broth of the finishing soup noodles were perfectly seasoned.I definitely want to come back again.It was delicious.Thank you for the great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.--------------------------- Less

I had the pleasure of joining a regular customer at their table. I had been looking forward to visiting for a long time.【Visit Details】 Gault & Millau 2026: 3 Toques (15/20) Tabelog Silver 2026 Tabelog Chinese National Ranking: 5th (4.39)【What We Ordered】 We were a party of 7, and the organizer communicated our preferences to the restaurant in advance, allowing them to make adjustments. Towards the end of the meal, we assessed our appetites and added extra dishes, rice, noodles, and desserts. It felt like a mix of Omakase and à la carte. The dishes varied by table.What we enjoyed included: (6 Appetizers, 8 Main Dishes, 2 Small Bowls of White Rice, 3 Rice and Noodle Dishes, 2 Desserts)We indulged in a lot of food, along with several bottles of wine and Shaoxing wine, for a total of JPY 30,000.The seasoning was exceptional, from the appetizers to the desserts. Many dishes left a lasting impression, including sweet and sour pork, twice-cooked pork, mapo tofu, fried rice, and Cantonese-style crab yakisoba. It felt like the highest quality versions of familiar menu items.I was extremely satisfied. I would love to return if the opportunity arises. It was a great meal.(Note) Reservations are made by phone, so there is a possibility for new customers, but it seems quite competitive as it’s hard to get through.*Total time spent was about 4.5 hours.(Thanks) Thank you to the organizer, Y-tei, and to BK for the invitation. Less

I visited Gessen, an amazing Chinese restaurant in Osaka, once again! Every time I come here, I'm truly impressed! The steamed fish, Kin'ki, was rich in flavor and perfectly seasoned! The Yurinchi (fried chicken with a special sauce) had a sauce made with Sichuan pepper and kiwi, creating a wonderful combination of fragrance, acidity, and sweetness! To finish off, the Crab and Egg Fried Rice was an indulgent treat! The Shrimp with Sichuan-style mayonnaise was also different from the usual, with a slightly spicy kick that was a unique experience! I’ll definitely call again and come back! Less

Creative Chinese CuisineThe service here is simply excellent.The portions are incredibly generous, and I was completely satisfied! Given the quality and quantity, I believe the price is quite reasonable. The seasoning was bold and to my liking, which made me enjoy my drinks even more.The staff is energetic and provides a pleasant dining experience. This is the perfect place to enjoy delicious food in a casual and lively atmosphere. I will definitely come back soon, especially if I can make a reservation! Less

After two years, I finally returned to Gessen, one of Osaka's top luxury Chinese restaurants, which has become nearly impossible to book. The modern Chinese cuisine, featuring a subtle spiciness and utilizing vegetable broth, is truly unique. With a one-round system, it’s great to be able to enjoy drinks at a leisurely pace. On this day, there were so many menu options that we spent 4.5 hours! I had a fantastic time (laughs).**Menu** Appetizers - Yodare Chicken - Fried Shiitake Mushrooms - Octopus with Sichuan Pepper - Crushed Cucumbers - Meat Miso - Senshu Eggplant with Sakura Shrimp - New Potato Mochi with Calpis Butter - Stir-fried Kousinsai with Salt (strong seasoning) - Homemade Karasumi and Abalone Cold Rice Noodles - White Asparagus from Loire, Salt Truffle Sauce - Steamed Kinmedai (Golden Eye Snapper) - Hairy Crab and Egg Crab Omelette - Wagyu Beef with Green Peppers - Spicy Chicken - Sichuan Mapo Tofu - Almond Tofu - Sesame Balls When it comes to Gessen, wine is a must. We enjoyed two bottles of orange wine and two bottles of red, perfectly paired with our dishes. The well-aged wines were truly delicious.Payment is cash only.What a wonderful experience! Less

Starting with an appetizer that could easily be mistaken for a main dish, we enjoyed a delightful sequence of flavors today: sweet and spicy Japanese radish cake, stir-fried water spinach, fried anago (conger eel) with spiced breadcrumbs, crab omelet, squid with green onions in soy sauce, Ise lobster in chili sauce, stir-fried beef with bell peppers, fried rice with shrimp and Jinhua ham, noodle soup, and dessert.Somehow, I find that I can enjoy wines and Shaoxing rice wine here, even though they are not my favorites.I wonder why I end up staying for four or five hours when I come here...Chef Okada and all the staff provide exceptional service, making the experience even better.The cost performance is outstanding, and the drinks are top-notch.When I was being seen off at the end, I caught a glimpse of Chef Okada's pristine white chef coat, a true mark of a professional.This place truly deserves its title as Osaka's No. 1 restaurant.Once again, I give it a perfect score of 5, even better than my last visit! Less

I've visited this place many times!When you ask where to find the best Chinese food in Osaka, this name always comes up!It's super popular!Despite being a famous restaurant, it's affordable and delicious!They even make special requests if you ask them.What I love most here is the soup noodles! They're seriously amazing!It's a common gathering spot for drinkers, and the course meals are served at a leisurely pace!You should plan for at least 3.5 hours.The time can vary depending on who you make a reservation with!Sometimes it can even take up to 4.5 hours!It's perfect for those who want to enjoy drinks slowly!Honestly, everything you eat here is delicious!This is the best Chinese restaurant representing Osaka! Less

I visited Gessen with a friend! This restaurant offers a refined take on Chinese cuisine that sets it apart from typical local Chinese eateries. Instead of relying on heavy oils, the dishes are prepared with delicate techniques that highlight the natural flavors and aromas of the ingredients, making each plate uniquely interesting. The chef excels at controlling the cooking process, preserving the textures of vegetables and seafood beautifully. Overall, the atmosphere is elegant and cohesive, making it a perfect spot for a leisurely day to truly enjoy authentic Chinese cuisine. Less

☑︎ Yodare Chicken ☑︎ Okra Fritters ☑︎ Octopus with Sichuan Pepper ☑︎ Watermelon Herb ☑︎ Scallops with Seaweed and Sesame ☑︎ Smoked Shima Aji ☑︎ Water Spinach with Abalone ☑︎ Hairy Crab with Tianjin Rice ☑︎ Lobster with Shrimp Mayonnaise ☑︎ Sweet and Sour Pork ☑︎ Stir-fried Beef with Bell Peppers ☑︎ Mapo Tofu ☑︎ Fried Rice ☑︎ Fried Noodles ☑︎ Black Sesame Dumplings ☑︎ Yuzu Almond Tofu My personal top three are: 1st: "Hairy Crab with Tianjin Rice" This dish left me in awe the last time I had it. The consistently delicious hairy crab paired with fluffy, creamy eggs over rich white rice is simply the best! 2nd: "Water Spinach with Abalone" I love water spinach! I wanted to finish the soup, but I held back because I was worried about puffiness in my face the next day. Haha. The large abalone on top was also delicious and very impressive. 3rd: "Fried Noodles" The chef topped it with clam broth, cuttlefish, and even hairy crab! Since it was a private reservation, the portion was enormous, but the taste remained fantastic... Truly a genius! I appreciated how they kept an eye on the portion sizes, and I was happy to chat more than during my previous visit. I was glad I could eat more than I expected! I love the black sesame dumplings and almond tofu for dessert too! I hope I can come back again; I’ll do my best to call! Less

I visited Gessen after a long time! ♡ Since there were many first-time visitors, I ordered the classic menu items. (*ﾟ▽ﾟ*) Everyone was thrilled and delighted! As expected, the food was delicious! We indulged in plenty of beer, wine, and Shaoxing wine, and the cost performance was so good that everyone was amazed. ◎ It's not just a hard-to-reserve restaurant; I think it's wonderful that anyone can have a chance to book a table if they just make an effort to call. (*´∀｀*) Dreams do come true! Less

The Young Chef Lunch is held irregularly.A: Chilled Pork with Spicy Sichuan Tofu Sauce (spicy)B: Fried Chicken with Shrimp Miso Flavor (not spicy)I arrived around 1 PM and had to wait about 20 minutes!I chose B, while my husband went for A. Both were delicious!The chef has requested that we do not rate the Young Chef Lunch on Tabelog, so I won’t be giving a score this time.Dinner is hard to reserve, so I would love to try again. (I called 22 times on the reservation start date but couldn’t get through... crying)Date: 2026/5/1 Less

B. Kara-age Chicken with Shrimp Miso Sauce - JPY 1,300.By the way, A. is the Shrimp in Sichuan-style Mayonnaise Sauce, so it’s a clear choice for B.I arrived at 13:25 and waited for 15 people to be seated, finally getting in at 13:55.A familiar young chef mentioned, "Recently, one of the dishes uses mayonnaise," but I had no hesitation in choosing B, so it was no problem for me.When I heard "shrimp miso flavor," I imagined a rich sauce similar to what you find in shrimp miso ramen.From my counter seat, I watched as the perfectly fried pieces of kara-age chicken were drizzled with a clear sauce.The B. Kara-age Chicken with Shrimp Miso Sauce came with seven pieces of crispy fried chicken, served on a bed of bean sprouts and shredded cabbage.Taking a bite of the kara-age chicken with the shrimp miso sauce, I was surprised that it didn’t have the usual heaviness associated with fried chicken; it was surprisingly light.The shrimp miso sauce didn’t have a strong shrimp flavor, but it paired well with the bean sprouts and shredded cabbage, making it delicious.I enjoyed the shrimp miso sauce so much that I asked for a half serving of rice to go with it.Although I didn’t do what Goro Inokashira from "Solitary Gourmet" usually does—pouring leftover sauce directly over the rice—I did enjoy mixing it with the bean sprouts and cabbage.As we are now in the scorching summer, I’m looking forward to the young lunch gathering planned for around October. Less