Ono Osaka

Located just a 3-5 minute walk from Kitashinchi Station on various lines, or about 5 minutes from Nishiumeda Station on the Osaka Metro Yotsubashi Line, this hidden gem is on the 4th floor of a building in the central area of Kitashinchi.The owner, Kota Ono, carefully selects the finest ingredients from his hometown of Awaji Island and beyond, offering a unique course that blends traditional Japanese cuisine with modern innovative elements. This ultra-popular restaurant is also known for being a regular feature in Tabelog's "Top 100 Japanese Restaurants."The interior exudes a sophisticated, adult hideaway vibe, and the counter seats allow you to closely observe the chef's meticulous craftsmanship, making for a very comfortable dining experience.The dishes at Ono are visually stunning the moment they arrive, and each one is impressively photogenic.However, they are not just about looks; the quality of the base ingredients, such as Awaji Island's conger eel, onions, and carefully selected premium meats, is astonishingly top-notch.Each plate is crafted with a playful approach that maximizes the natural flavors of the ingredients, providing enjoyment from start to finish.Additionally, the selection of drinks is exceptional, featuring rare bottles of Japanese sake and limited editions that are hard to find elsewhere, allowing for a luxurious pairing experience for sake lovers.Considering the location in Kitashinchi and the generous use of high-end ingredients like truffles, the overall quality makes the bill feel surprisingly reasonable, leading to an outstanding level of satisfaction.With the dazzling presentation of the dishes and the warm hospitality from the chef and staff, this truly is a remarkable establishment. I look forward to returning in a different season for a special treat or an important occasion.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for this restaurant. Less

Chef Kota Ono, who loves his hometown of Awaji Island, has been appointed as the "Food Tourism Ambassador" by the mayor of Awaji City. He focuses on bringing out the exquisite flavors of local ingredients such as conger eel, onions, swordfish, sea eel, blue crab, and Kurobuta beef. I visit to enjoy the seasonal ingredients that change throughout the year!Awaji Island, nurtured by the swift currents of the Akashi Strait to the north and the Naruto Strait to the south, produces delicious fish with a firm texture, perfect for athletes. Some representative seasonal fish include:Spring: Akashi sea bream, sakura masu (cherry salmon), and fresh shirasu (whitebait)Summer: Conger eel, red sea urchin from Yura, and octopusAutumn: Spanish mackerel, red sea bream, and Ise lobsterWinter: Three-year-old tiger pufferfish and Densuke eelAmazingly, an incredible variety of seafood comes together here!I highly recommend Ono, where you can enjoy the treasure trove of ingredients from Awaji Island throughout the seasons.Today's menu: JPY 48,000Lotus leaf, jelly, shrimp, white clam, bozu goroshi, and okra tatakiMiyagi, first bonito, salt tatakiAwaji Island, swordfish, charcoal-grilled, sanshoAwaji Island, sea eel, fresh sanshoLocal dish: Conger eel hot pot, Awaji Island blue crab, risotto, cheese, crab misoTenryu River, young sweetfish, tempuraAwaji Island, conger eel, onions, shiitake mushroomsNanban-zuke (sweet and sour marinated fish), yellow chives, white leeks, asatsuki (Japanese chives), fried sweetfishTokushima's soft-shelled turtle, friedKurobuta beef, grilled with sauce, charcoal salt, fresh pepperAwaji Island, seaweed, chirimen sanshoGold Rush clay pot riceAwaji Island Chinese soba, junsai (water shield)Hayashi curry riceAwaji Island milk panna cottaKonpeito (sugar candy)MatchaOther drinks Less

This is a restaurant run by a chef from the famous Awaji Island. I never thought I would have the chance to visit, but I was invited by a friend who used to weigh around 90 kg and was a karate enthusiast, leading to this miraculous first visit.On the day of my visit, I walked from JR Osaka Station and arrived at the building! I took the elevator to the 6th floor and entered the restaurant!There are 10 counter seats, and I sat at one of them. From there, the Ono Theater began to unfold.- Lotus Leaf Jelly with Sweet Shrimp and White Clam- First Bonito, Grilled- Spanish Mackerel with Spicy Japanese Radish and Shichimi- Awaji Island Sea Eel with Fresh Sansho Pepper- Awaji Island Blue Crab Risotto- Awaji Island Pike Conger Soup- Young Sweetfish with Yura Flour, Yellow Chives, Ginger, and Chives- Tokushima Soft-Shelled Turtle Kara-age- Awaji Beef Chateaubriand- Corn Clay Pot Rice with Shirasu and Seaweed- Ramen (Chinese noodles made by an Awaji Island somen shop)- Curry- Awaji Milk Panna Cotta- Sencha TeaI won’t go into detail for those who plan to visit, but I was truly amazed by the quality of the ingredients sent from Awaji Island.Awaji is indeed a treasure trove of ingredients!With the chef's exceptional skills, every dish is beautifully crafted and delicious.I was genuinely moved throughout the entire experience. This is a place I want to share with someone.Currently rated 4.16 on Tabelog. Less

~Information~ ☆ Chef Kota Ono is from Awaji Island and serves as a tourism ambassador for the island. ☆ Awarded one Michelin star. Visited by two people Omakase course Japanese sake omakase (Approximately JPY 48,000 per person.) ~Memo~ I had been wanting to visit Ono ever since I heard about this wonderful restaurant that primarily uses ingredients from Awaji Island! I love Awaji Island so much that I go there twice a year just to buy onions, so this visit was truly a dream come true. Since it was my first time, I was a bit nervous, but the warm hospitality made me feel at ease, and I had a delightful time throughout my visit. Thank you for the generous service! Everything was incredibly delicious, and I loved every dish! The course for the day included the following: ◉ Lotus leaf, tataki okra, sweet shrimp, bozu-goroshi, white surf clam, jelly ◉ Grilled first bonito ◉ Awaji Island knife fish, grated Japanese radish, shichimi ◉ Awaji Island eel, sansho pepper ◉ Awaji Island blue crab risotto, Awaji rice, cheese, green yuzu ◉ Awaji onion, Awaji shiitake mushrooms, pike conger hot pot ◉ Tenryu River sweetfish, yellow garlic chives, white leeks, chives with nanban sauce ◉ Fried soft-shelled turtle ◉ Fried soft-shelled turtle (special extra serving) ◉ Awaji Island Kuruma beef ◉ Awaji Island nori tsukudani, Awaji chirimen jako ◉ Corn rice (plus two extra servings) ◉ Junsai ramen ◉ Hayashi's curry rice (plus extra serving) ◉ Awaji Island milk panna cotta ◉ Soda konpeito, matcha Less

First of all, after finishing my meal, I thought, "I've visited many restaurants, but this one has the largest portions I've ever seen ( ^ω^ ), and above all, it's delicious!"After the finishing touch of the fugu (pufferfish) kamameshi, I enjoyed the "Awaji Island thin udon" followed by "shrimp dashi curry" and dessert with matcha.With a total of 14 dishes, the steak comes in small, medium, and large sizes (there's even an extra-large option!). Both the kamameshi and curry are refillable.Everything was so delicious that I wanted to eat more... but my stomach reached its limit.Next time, I’ll come with a bigger appetite! Less

I thoroughly enjoyed the Ono experience, where seasonal high-end ingredients are transformed into exquisite dishes.The dishes I had included:- Jelly with Okra and Abalone- Pike Conger Eel with Sweet Shrimp and New Onion- Stone Sea Bream- Natural Fugu from Awaji Island- Natural Eel- White Sweet Sea Bream- Sweetfish with Ricotta Cheese- Fried Fugu- Kuroge Wagyu Beef- Corn Rice- Junsai Ramen- Curry with Shrimp Broth and TomatoFor dessert:- Panna Cotta- Matcha- Milk-flavored KonpeitoBeverages:- Beer- Highball- Japanese Sake- White Wine- Red WineOno: A truly satisfying experience! Less

I can't believe my dream has come true! ( ᐪ꒳ᐪ )♡Since last year's WINE dining, I've been longing for this moment.As a huge fan of Awaji Island since my student days, I was thrilled to see the carefully selected ingredients from Awaji Island used abundantly in the dishes.I was amazed to discover things I never knew came from Awaji Island!The dishes were so convincing that they spoke for themselves.It felt like I was floating in a dream, but it was the warm personality of Ono-san and the enjoyable conversations that truly created that happy atmosphere! >ω Less

Michelin Guide Kyoto-Osaka 2026 One Star Listing Michelin Guide Kyoto-Osaka 2025 One Star Listing Michelin Guide Kyoto-Osaka 2024 One Star Listing Michelin Guide Kyoto-Osaka 2023 One Star Listing Michelin Guide Kyoto-Osaka + Wakayama 2022 One Star Listing OAD (Opinionated About Dining) Top Restaurants in Japan 2026 (Top 799 Restaurants) Ranking 571 Awarded Visit in May 2026 Dishes enjoyed: Natural Sea Bream (Awaji Island) Natural Sweet Shrimp (Awaji Island) Junsai (Akita) Soft-Shelled Turtle Soup Natural Fugu (Awaji Island) with Spicy Daikon and Green Onion Sauce Katsu (Miyagi) Grilled with Straw Abalone (Awaji Island) with Okra Jelly Sauce Madai (Awaji Island) with Tobako and Karasumi Corn, Fava Beans, and Edamame Risotto topped with Ricotta Salata Cheese and Fresh Osetra Caviar Hamo Sukiyaki with Hamo and Onion Fried Fugu Truffle Chawanmushi Chateaubriand Grilled over Charcoal Fugu Rice Eel (Tokushima Natural) Rice Bowl Soft-Shelled Turtle, Tuna Flakes, and Tamari Soy Sauce Ramen Ise Lobster Curry Panna Cotta (Awaji Island Milk) Konpeito (Blueberry) Matcha Yuzu-pressed Barley Shochu Highball Kamo Nishiki Junmai Daiginjo BRILLIANCE Banshu Aiyama Hakurakusei Junmai Daiginjo Kanehachi Shochu Suntory Single Malt Yamazaki 12 Years Highball Suntory Yamazaki Water Carbonated Water 330ml Bottle Hakkaisan Kongo Shin Junmai Daiginjo Koha Brewery (Winter) Rose Tea (PREMIUM ROSE) Visit in April 2026 Dishes enjoyed: Soup with Kiraku Chou and Kitasake Brewery Water Clam (Kuwana), Bamboo Shoot (Awaji Island), Uruoi, Udo, lightly squeezed Ginger Sashimi with Awaji Island Sea Salt and Whiskey-flavored Soy Sauce (Awaji Island) with Ponzu made from three types of citrus from Awaji Island Yaito Katsu Flounder (Awaji Island) aged for 3 days (4.5 kg) Soft broth with a hint of acidity Red Clam (Kagawa) Asparagus (Tokushima) White Asparagus (Tokushima) Noresore (Awaji Island) Purple Sea Urchin (Yura) with Yuzu Peel Grilled Saba over Charcoal Premium Spring Tomato (Okuda Farm) with Canola Flower (Awaji Island) drizzled with Olive Oil (Awaji Island) and Awaji Beer Flavored Beer "Island Lemon" Chopped Firefly Squid Risotto topped with Fresh Osetra Caviar (Rice Oil, Shrimp Oil (Awaji Island)) Kue (20 kg) Flower Pepper Soup Fugu, Bamboo Shoot, and 7 Types of Spring Vegetables Spring Rolls New Onion Chawanmushi Kuzukawa Beef Chateaubriand Grilled over Charcoal with Fuki no Tō Miso Kue Rice with Flower Pepper Sakura Masu Chazuke Beef Curry (Kuzukawa Beef Chateaubriand) Panna Cotta with Awaji Island Milk Konpeito Mignon Boulard Element de Surprise Blanc de Blancs Junmai Daiginjo Juyondai Junmai Daiginjo Daikyojo Namazake Ryu no Otoshigo Kamo Nishiki Junmai Daiginjo Usunigori Namako Vincent Dauvissat Petit Chablis 2018 Awaji Beer Flavored Beer "Island Lemon" Jr Jordan River LIMITED EDITION CHARDONNAY 2013 Hidakami Super Dry Junmai Sake Junmai Daiginjo Juyondai Ranbiki 2014 Highball Hibiki Suntory Whiskey 100th Anniversary Highball Le Marquis de Calon Segur 2021 Hojicha Matcha Visit in January 2026 Dishes enjoyed: Noresore (Awaji Island), Red Clam, Sweet Shrimp, Abalone, Green Onion, with a tangy broth Sea Bream (Awaji Island, Karaya) Tuna (Kesennuma), Hissage Tuna, Red Clam (Awaji Island) Noresore and Abalone (Awaji Island) with Green Onion Ainame Soup Fuki no Tō Flower Pepper Premium Tomato (Awaji Island) with Ricotta Salata Sakura Sea Bream and Madai Tempura with Karasumi Tenderloin Grilled over Charcoal Porcini Chawanmushi topped with Black Truffle Rice with Bamboo Shoot and Crushed Wood Leaf White Sweet Sea Bream and Seri Rice Tenderloin Curry Panna Cotta Burgundy Pinot Noir Konpeito Matcha Barley Shochu Usa Mugi 25 Degrees Highball Hakurakusei Junmai Daiginjo Hikari Kokuryu Daiginjo Ryu 50th Anniversary Sake Junmai Daiginjo Daikyojo Ryu no Otoshigo Hakushu Highball Visit in April 2025 Dishes enjoyed: Soft-Shelled Turtle Broth with Moonlight Lily Root and Fugu (Awaji) Akou and Sea Urchin White Shrimp, Sea Urchin, Olive, Caviar, Karasumi Grilled Saba (Awaji) with Saikyo Miso and White Roe Whale Harihari with New Onion Corn (Gold Rush) Rice Resort Style topped with Ricotta Salad Cheese Fried Fugu Bamboo Shoot (Awaji) Chawanmushi Chateaubriand Natural Fern and Hairy Crab Rice Tenderloin Soboro and Truffle Rice Tenderloin Keema Curry Panna Cotta Konpeito Matcha Ten-Year Aged Shochu Juyondai Ranbiki Rice Shochu Junmai Daiginjo Juyondai Daikyojo Junmai Daiginjo Juyondai Nakadori Banshu Yamada Nishiki Visit in March 2025 Dishes enjoyed: Clam, Bamboo Shoot (Awaji Island) Flower Pepper Soup Ishidai (Awaji Island) Hiragai (Tokushima) with Liver Ponzu and Flower Pepper Tuna (Kesennuma), Hissage Tuna, Red Clam (Awaji Island) Noresore and Abalone (Awaji Island) with Green Onion Ainame Soup Fuki no Tō Flower Pepper Premium Tomato (Awaji Island) with Ricotta Salata Sakura Sea Bream and Madai Tempura Black Truffle (Bianchetto Truffle) Chawanmushi Flower Wasabi and Flower Pepper Chateaubriand Grilled with Sauce White Sweet Sea Bream Rice Rice with Bamboo Shoot and Sea Bream Roe Ise Lobster Broth Curry Panna Cotta Konpeito Matcha Barley Shochu Highball (Choshu Distillery All Koji Preparation Kubo) Highball Suntory Single Malt Yamazaki 12 Years Visit on December 28, 2024 Dishes enjoyed: Awaji Island Kyoto Miso Whale Korosazuri Yao and Katsu (Suma) Aori Squid Abalone (Awaji Island) Risotto Natural Sea Bream, Shiitake, Mizore Style Fugu's Soft Roe Grilled with Sea Bream's White Grilled Fried Fugu Porcini Chawanmushi with White and Black Truffle Tenderloin Grilled over Charcoal Bamboo Shoot (Tokushima) Rice Fugu Rice Crab Ojiya Tenderloin Curry Panna Cotta Mikan Konpeito Matcha Juyondai Otsu Shochu Secret Shochu Highball Jikon Junmai Daiginjo Hakutsuru Nishiki Jikon Kimoto Akaiwa Yamada Nishiki Heat Jikon Daiginjo Yanase Juyondai Gokujou Morohaku Junmai Daiginjo Visit on November 16, 2024 Dishes enjoyed: Fugu (Awaji Island) Soup Fugu Meat (Awaji Island 3 kg) aged for 2.5 days with Ankimo Paste, Yaito Katsu, Tosa Soy Sauce, and Homemade Ponzu Hamazaka Sekokani Crab with Crab Body, Legs, Inner Roe, Outer Roe, Caviar, and Jelly Maitake Crab Risotto with Tobako Fugu Meat, Soft Roe, and Tennoji Turnip Soup Fried Fugu Chawanmushi with Soft Roe and Sekokani Awaji Island Beef Chateaubriand with Hachijo Miso Sauce Nodoguro Rice Sujiko Rice Beef Curry Panna Cotta Kyoho Grape Konpeito Matcha Juyondai Otsu Shochu Secret Shochu Highball Juyondai Gokujou Morohaku Junmai Daiginjo Junmai Daiginjo Hakkaisan Kongo Shin Koha Brewery Visit on October 14, 2024 Dishes enjoyed: Fugu (Natural) Soup with Sudachi Fugu (Natural) aged for 3 days with Ankimo (Fugu Broth) Sekokani Crab with Miso and Jelly Fugu Butter Risotto with Sujiko, Sea Urchin, Shaoxing Wine, White Shrimp, and Egg with Miso Powder Aka-aka Shrimp Matsutake (Yamanashi) Soup Fried Natural Sea Bream Matsutake (Yamanashi) Chawanmushi Tenderloin Grilled over Charcoal Matsutake Rice Crab Rice with Crab Miso Sea Bream Chazuke Panna Cotta Juyondai Otsu Shochu Secret Shochu Highball Juyondai Nakadori Banshu Aiyama Junmai Daiginjo Juyondai Nakadori Junmai Ginjo Akaiwa Yamada Nishiki Juyondai Gokujou Morohaku Junmai Daiginjo Visit on May 8, 2024 Dishes enjoyed: Soft-Shelled Turtle Soup Tori Clam (Maizuru), Red Clam (Awaji), Fern, Asparagus, Caviar Ishidai (Awaji) Akou Purple Sea Urchin (Awaji) Soft-Shelled Turtle and Kinmedai Fried Ise Lobster (Awaji Island) Junsai (Akita) Soup Sweet Shrimp (Awaji) Risotto with Ise Lobster and Sweet Shrimp Miso Tenmame Accent with Karasumi Black Truffle Awaji Island Egg Chawanmushi Chateaubriand with Man-gani Chili and New Onion Rice with Bamboo Shoot and Chateaubriand Soboro Noodle Soup Tenderloin Keema Curry Pistachio Panna Cotta Konpeito Soda Matcha Juyondai Daikyu Junmai Daiginjo Ryu no Otoshigo Kanehachi Highball Juyondai Otsu Shochu Secret Shochu Highball Suntory Single Malt Whiskey Hakushu 12 Years Highball Visit on February 3, 2024 Dishes enjoyed: Noresore and Red Clam (Tokushima) Ishidai (Awaji) Maitake Crab Sauce and Fugu Soft Roe (Awaji) White Sweet Sea Bream (Ehime) with Wild Garlic and Canola Flower Soup Sweet Shrimp (Awaji) with Hissage (Goto) Sea Urchin Sauce Fried Soft-Shelled Turtle Black Abalone (Awaji) with Liver and Mizore Porcini and Truffle Chawanmushi Chateaubriand (Awaji) Grilled over Charcoal with Uruoi, Hihiroko, and Hachijo Miso Freeze-Dried Soft-Shelled Turtle Soup and Soft Roe Zosui Sea Bream and Shungiku Clay Pot Rice Shrimp and Crab Broth Curry Pistachio Panna Cotta Jikon Kimoto Akitsu Yamada Nishiki & Akaiwa Yamada Nishiki Junmai Ginjo Juyondai Otsu Shochu Secret Shochu Highball Kanehachi Highball Visit on September 18, 2023 Dishes enjoyed: Akou Sashimi Katsu Scallop Rice topped with Karasumi and Caviar Kamasu (Awaji Island) Fried Soft-Shelled Turtle and Emperor Spring Rolls Italian Summer Truffle and Australian Porcini Chawanmushi Awaji Island's Ichinomiya Beef Matsutake Rice Crab Ikura Rice Ise Lobster Curry Panna Cotta Matcha Konpeito Jikon Junmai Ginjo Akaiwa Yamada Nishiki Heat Kokuryu Aki Agari Sapporo Ebisu Beer Small Bottle Visit on June 1, 2022 Dishes enjoyed: Botan Shrimp (Hokkaido), Purple Sea Urchin (Hokkaido), Hamo (Awaji Island) Soup with Aromatic Vegetables, Chopped Ginger, White Onion White Sweet Sea Bream (Yahatahama), Caviar, Sea Bream Roe (Awaji Island) Ishigarei (Awaji Island), Okra Ise Lobster Soup Kobe Beef Cheek Stewed with Demi-Glace Sauce, New Onion and Edamame Rice Three Types of Fried Food (Scallop, Soft-Shelled Turtle Spring Roll) topped with Parmigiano-Reggiano Porcini and Truffle Chawanmushi Chateaubriand Grilled over Charcoal Beef Soboro and Corn Rice Ise Lobster Ojiya Panna Cotta Matcha Konpeito Juyondai Secret Shochu on the Rocks Juyondai Secret Shochu Soda Less

A renowned restaurant in Kitashinchi.A representative Japanese cuisine establishment in Osaka.✨The owner, Mr. Ono, who hails from Awaji Island and serves as a tourism ambassador for the island, prepares dishes using top-quality ingredients sourced primarily from Awaji Island.We started with hamo (pike eel).✨The local dish "Hamo-suki," featuring thick and fluffy hamo simmered with onions, is complemented by a slightly sweet broth that is simply irresistible.Next came luxurious ingredients like Ise lobster, abalone, stone sea bream, and truffles, culminating in the A5-ranked "Kugatsu Beef Premium" Chateaubriand, specially selected for Ono.The beautifully dynamic cooking process, along with the stunning presentation and plating, was truly impressive.It was a course that felt like a work of art to be enjoyed with all five senses.✨ Less

The day before my birthday, I went to my favorite restaurant, Ono! ❣️It was my ultimate reward meal~I absolutely love Ono! ❣️One Michelin Star ✨By the way, Yui's restaurant has three stars ⇽No matter how delicious other places are, this is still my favorite—just a fact!✧︎*。Omakase Course from JPY 38,500~(*Prices may vary depending on ingredients)▫️Awaji Island Hamo and New OnionThe sweet broth paired with the fluffy, thick hamo and the crunchy, sweet onion was delightful! The sudachi citrus added a nice touch.▫️Ishidai and Aori IkaThe ishidai was crunchy and sweet, just my type! The aori ika was incredibly sweet, especially with the delicious wasabi from Kitamura Wasabi Farm.▫️AbaloneThe Tosa vinegar jelly was gentle, and the abalone was incredibly tender, soaking up the delicious broth! ✨The edamame from Awaji Island and the broad beans from Kawachi were also great.▫️Managatsuo over 3kg from Awaji IslandSlightly rare and rich in flavor—so elegant and moist! The spicy daikon with karasumi and the aroma of kinome made it irresistible.▫️Corn RiceWith caviar, sake lees, and nuts! ✨The sweet, crunchy corn was absolutely amazing.The sansho pepper added a perfect touch.I could eat a bucket full of it!▫️Sea Bream and Ise LobsterThe plump Ise lobster was rare and paired beautifully with the sea bream broth, the thickened okra, the roasted aroma, and the fragrance of yuzu—all so gentle and comforting! I truly love Ono's soup.▫️Firefly Squid and New Lotus Root Spring RollsCrispy and bursting with the flavor of firefly squid, the crunchy texture of lotus root was incredible! ✨The aroma of kinome was lovely, and the spicy soy sauce with egg yolk was delicious.▫️ChawanmushiFilled with truffle and ricotta cheese! ❣️The aroma of porcini and the sweetness of the new onion made this dish a favorite of mine.▫️Kuzukawa Beef ChateaubriandThe aroma of straw wafted through, and the meat was incredibly rare and moist—so delicious! ✨I’m always moved by this meat, no matter how many times I eat it.▫️Clay Pot Rice with EelNatural eel with crispy skin! ✨The tender meat, light sauce, and perfectly cooked rice were divine.▫️Soft-Shelled Turtle Chinese NoodlesThe broth was incredibly delicious, and the noodles were chewy and smooth—so good! The sesame and pepper added a nice kick.▫️Ise Lobster Broth CurryYou could smell the shrimp from afar in this curry.It had sweetness balanced with spices—so tasty!▫️Awaji Milk Panna CottaJiggly and creamy, with a delightful flavor and saltiness! ✨▫️KonpeitoToday’s was blueberry, which was delicious, but the best ever was the roasted chestnut! ❣️←My personal Top 3:1st: Corn Rice2nd: Spring Rolls & Hamo Soup3rd: Soft-Shelled Turtle Chinese NoodlesI was so happy from lunchtime! ✨✨✨Everything I eat here is amazing, and I’m always moved by it. Since 2018, this has been my absolute favorite! ❣️*It’s genius *It’s my recommendation *It’s unrequited loveI’ve had so many delicious meals, but this place is still the best.#Yui's Divine Meal at Ono is unbeatable#Yui's Recommended Gourmet ✨I highly recommend you visit this restaurant! ✨Please, please, please check it out! Less

Finally, I was able to make a reservation on a different site! Just when I thought I could go, I heard that plumbing work would be done during Golden Week, so I had to wait again to visit Ono. I finally made it! The restaurant has only counter seating, with courses starting at 6 PM and 9 PM. Since I enjoy alcohol, I naturally requested a pairing. The champagne was from the Jackson 700 series, Cuvee 748? It had a sharp and refreshing taste. The first dish was whale soup, featuring tender whale meat in a rich broth. To be honest, I had only eaten whale in the form of a ghost (a type of dish), so I was surprised by the texture and the deliciousness of the paired tuna. Next was fugu (pufferfish). I heard that last winter there was a shortage of oysters, but many good fugu were available, so I had been wanting to go eat fugu with my partner but hadn’t had the chance until now. I was very satisfied to have fugu in May. The sashimi was best enjoyed with a spicy salt, which I found addictive. Then came abalone. It was paired with a citrus jelly, possibly from summer oranges? I forgot, but the combination of the chewy abalone and the refreshing jelly was simply crazy. It was an out-of-this-world deliciousness. Honestly, from this point on, I felt like I was not just eating but communicating with the ingredients, almost like a training session. It was a connection with Ono's dishes that maximally brought out the flavors of the ingredients. Well, maybe I was just tipsy. The pairing drinks were also excellent. I particularly enjoyed the Japanese sake, Manko. The tuna at this time of year is said to have less fat, so they intentionally used the collar part. It was served simply with grated daikon and ponzu. I felt like I was in communication with it for about five minutes. And then, the fugu's shirako (soft roe)! "We’ll grill it!" "Let’s sear it!" It definitely deserves a vote. If it were an election, it would win by a landslide. Not only was it grilled, but it was also served with a rich risotto. The creamy and strangely delicious flavor was almost reminiscent of raw fish. The rice was firm and delicious, creating a perfect balance. I wanted to leave some to eat tomorrow (am I a cat?). The white wine I enjoyed was Claude Dugat Bourgogne Blanc. After that, I had white miso soup with kawahagi (filefish), Chateaubriand (perfectly cooked), Baluchin chawanmushi (savory egg custard), some clay pot rice, some ramen, Ise lobster dashi curry, panna cotta, and matcha. I was completely full. Thank you very much. I had so many cosmic communications that it was overwhelming. I will definitely come again! Less