Wayoushusai Hide Osaka

On this day, we celebrated the 27th anniversary week of Wayoshusai Hide.Three regular groups of eight gathered, and we started by ordering drinks before diving into the omakase course.[Omakase Course]〈Dishes〉❋ Water Shield and Yam Vinegar Salad❋ Squid❋ Boiled Octopus❋ Sea Bream❋ Horse Mackerel❋ Biwa Trout❋ Scallops❋ Swordfish Rice❋ Mentaiko Toast❋ Joshu Wagyu Beef, Potato Salad〈Drinks〉❋ Yamazaki Highball❋ Japanese Sake, Aramasa NO.6 S-type, Akita❋ Japanese Sake, Jikon, Mie❋ Japanese Sake, Hiropiki, Fukushima❋ Japanese Sake, Kudoki Jouzu, Yamagata❋ Japanese Sake, Junmai Daiginjo, Yamagata❋ Japanese Sake, Mimuro Sugi, NaraI sat next to a gourmet couple who always take care of us, and they shared some fantastic gourmet information, making it a wonderful day.I thoroughly enjoyed the delicious food and drinks.It was a great meal! Less

A highly popular restaurant in Shinsaibashi that is always fully booked. With only 6 counter seats and two seatings, it's no wonder reservations are hard to come by.The main focus here is on "Ate," which refers to small dishes served with drinks, commonly used in the Kansai region. This restaurant particularly excels in seafood, resembling the appetizers you would find at a sushi bar.Everything was delicious, but personally, I found the Kinmedai (Golden Eye Snapper), tuna brain, and whale soup (or rather, whale oden) to be exceptionally tasty! Less

In Osaka, there’s an izakaya that’s a dream come true for sake lovers. ‘Hide’ is a renowned establishment that has been selected as one of the top 100 izakayas, earning a bronze award for its dedication to delighting gourmets and drinkers alike. With a unique style focused on sake and side dishes, the timing of the food and drinks is impeccable. The fresh fish, served as sashimi, makes it hard to stop drinking. Enjoying carefully grilled or lightly seared fish paired with premium Japanese sake created the perfect experience.Here’s what I tried:- Vinegared dish with Junna and Tsukune Yam- Amate Karei (Flatfish)- Kohada (Gizzard Shad)- Donchicchi Aji from Shimane Prefecture- Marinated Bonito- Grilled Scallops- Grilled Hiragai (Surf Clam)- Grilled Anago (Conger Eel)- Grilled Kinmedai (Golden Eye Snapper)- Cherry Salmon- Sea Cucumber with Hokkaido-style vinegar- Grilled Tuna Brain- Swordfish Rice- Ankimo (Monkfish Liver) Crackers- Sea Urchin Tsukudani (Simmered Sea Urchin)- Squid and Green Onion in Tomato Juice- Joshu Wagyu and Potato SaladEach small plate was delicious and paired perfectly with the sake. The grilled Hiragai and grilled Tuna brain were particularly impressive. The recommended Japanese sake was also delightful. It truly lives up to its reputation as a top establishment! I wish I could visit more casually, but reservations were made through OMAKASE. Less

This is a place where you can truly understand why it’s called the "best izakaya in Japan." Each dish is crafted to perfection, and the experience of enjoying Japanese sake alongside the food is incredibly enjoyable. One standout was the Sirloin cap with fresh black pepper. The tenderly cooked sirloin cap paired with the refreshing spiciness of the black pepper enhances the meat's rich flavor. As for the appetizers, the sea urchin tsukudani and an-kimo (cod liver) with Nara pickles were simply stunning. Both dishes perfectly complement Japanese sake, making each bite a reason to pour another cup. Despite the intricate preparation of the dishes, the prices are surprisingly reasonable. The satisfaction and cost performance are truly impressive. This renowned establishment excels in food, sake, and ambiance, all at a high level. It’s an izakaya you’ll want to visit again and again. Less

It had been a while since I visited Wayoshusai Hide, and I was invited for some daytime drinks.★ Vinegared Mizuna and Tsukune Yam★ Shako (Horse Mackerel)★ Fresh Striped Horse Mackerel★ Red Sea Bream★ Small Horse Mackerel★ Lightly Pickled Horse Mackerel★ Marinated Yellowtail★ Grilled Surf Clam★ Small Clams★ Scallops★ Conger Eel★ Cherry Salmon★ Fresh Eel from Lake Biwa★ Swordfish Rice★ Anko (Monkfish Liver) Nara-zuke★ Sea Urchin Tsukudani★ Chanja★ Tomato Stewed Needle Squid★ Shinshu Mangalitsa Pork Chuck Eye Roll with Potato SaladChampagne and various types of Japanese sake. Less

After a fierce battle for reservations every month, I finally managed to secure a spot after 5 months!The restaurant has only 6 counter seats and serves a course menu, with two seatings.I visited with a friend, but the other 4 guests were all solo diners, and they were all food enthusiasts, happily discussing culinary delights throughout the evening.【Omakase Course - JPY 8,800】☆ Mizuna and Tsukuneimo Vinegar Salad A refreshing start with the slippery texture of mizuna and fluffy tsukuneimo, perfect for the warming season.☆ Spear Squid Served with salt. It was rich and thick with a strong sweetness.☆ Nakazumi I learned that Kohada changes its name as it grows, and this is the next size up from young Kohada. It’s larger than Kohada, rich in flavor but with a clean aftertaste.☆ Horse Mackerel Lightly marinated. It had depth and paired perfectly with sake, so I switched to Japanese sake.☆ Bonito Smoky flavor that was rich and robust, truly delicious!☆ Baby Clam This was my favorite!! It had a strong, chewy texture and a powerful umami flavor. The sweetness increased as I chewed after the salty taste.☆ Scallop Very tender and slightly rare, with a delightful taste of the sea.☆ Clam This was the meat from the previous baby clam. It had a wonderful texture and was incredibly delicious with a hint of spice.As a clam lover, I was thrilled to have three clam dishes in a row!☆ Conger Eel Prepared with a frosty technique. It had a pleasant texture and flavor, a great follow-up after the rich clam.☆ Red Snapper This was from the belly. Rich in flavor with a lovely soy sauce aroma.☆ Grilled Red Snapper with Skin Next was the grilled version. The aroma spread instantly, and the texture was delightful! A wonderful contrast to enjoy.☆ Cherry Salmon Rich and the crispy skin paired perfectly with the rare meat—absolutely delicious!☆ Tuna Brain I messed up... I forgot to take a photo. I enjoyed it with a good amount of wasabi. The fatty brain paired excellently with the wasabi!☆ Sawara Rice Perfectly seasoned, making it easy to eat! Why is the skin of Sawara so delicious?☆ Monkfish Liver Served on a Ritz cracker. The crunchy texture combined with the flavor of the liver was delightful.It was a blissful experience in my mouth! ☆ Sea Urchin Tsukudani What is this?! It felt like an encounter with the unknown. I could eat this forever! I’ve never experienced this texture and flavor with sea urchin before.☆ Kawachi Duck Two types: breast meat and wing joint. Served with Tasmanian mustard. The texture and aroma of the mustard enhanced the rich flavor of the duck, making each bite more flavorful. It was juicy and full of fat.★ Kanehachi with Water ★ Gagaku (Niigata) ★ Kuzuryu (Fukui) Every dish and drink was delicious, leaving me in awe! The luxury of having each sashimi served one by one was incredible.At first, it was silent, and I felt a bit anxious about whether it was okay to talk, but once the course began, everyone was a food enthusiast, creating a very enjoyable and wonderful atmosphere!Even after drinking, the total was just over JPY 10,000, and with only 6 seats, it’s no wonder reservations are so difficult to secure! But I definitely want to try my best to make a reservation again! It was a great meal! Less

I had been wanting to visit this precious spot for a long time. I wasn't particularly interested in shellfish, but the dishes at Hide are exceptional. Maybe it's the way they cook them? They pair perfectly with drinks, making it the best experience. The trout and ankimo (monkfish liver) were delicious. I want to learn how to make the octopus chanja. It was my first time trying the swordfish rice, and I was truly impressed. The fluffy swordfish mixed with rice was seasoned just right. The original potato salad was also tasty! Less

I was fortunate enough to secure a reservation at one of Osaka's most sought-after restaurants, Wayoshusai Hide, thanks to a follower on Instagram.Nestled on the famous "Michelin Street" in Shinsaibashi, this renowned establishment offers a sophisticated dining experience where you can enjoy a variety of seasonal ingredients sourced from across the country, served in small portions for adults.It's no surprise that it has been recognized as one of Tabelog's top 100 restaurants and has received numerous awards.On this day, an array of fresh seafood and shellfish was presented, showcasing seasonal ingredients with simple yet exquisite flavors. Each dish was of exceptionally high quality, making it hard to stop drinking.Personally, I particularly enjoyed the needle squid, red sea bream, and horse mackerel, all of which were aged to perfection and had a refined taste. The shellfish, including grilled surf clams, scallops, and miso-baked scallops, offered a delightful burst of umami and texture with every bite.The rare cut "tuna brain" was rich in sweet fat, with a crispy exterior and moist interior after grilling—an exceptional dish that I would recommend to everyone.The signature homemade sea urchin tsukudani and potato salad were also outstanding, and the entire meal was thoughtfully composed, ensuring high satisfaction until the very end.Not only is the food remarkable, but the selection of Japanese sake and whiskey is also exceptional, reflecting the owner's dedication and expertise, which explains the many regular customers.While securing a reservation can be quite challenging, it is undoubtedly worth the effort to visit this gem.Wayoshusai Hide is one of Osaka's top destinations for enjoying delicious food and drinks to your heart's content. Less

This izakaya is tucked away in a quiet back alley near Europe Street, and I was fortunate to receive a rare reservation from a senior colleague. Thank you so much!The seating is limited to just six counter spots, and the master runs the place solo, making it quite a unique experience. However, the quality of the dishes is truly impressive.**Menu** -Wakame Seaweed -Hari Ika (Needle Squid) -Akou (Red Sea Bream) -Kohada (Gizzard Shad) -Aji (Horse Mackerel) -Katsu (Bonito) -Grilled Hokkigai (Surf Clam) -Grilled Scallops with Miso -Tairagi (Pen Shell) -Grilled Tuna Brain -Small Rice Bowl with Sawara (Spanish Mackerel) -Urchin Tsukudani (Sea Urchin Preserved in Soy Sauce) -Chanja -Tomato Juice Stewed Hari Ika Legs -Joshū Wagyu and Potato Salad The portions may not be large, but they are perfect as accompaniments to Japanese sake. The selection of sake is also excellent, making it a place I would love to visit more often, but unfortunately, I can't… Less

I've been coming here for a long time, and for a sake lover like me, this place is fantastic.They serve a variety of delicious snacks.The drinks are top-notch.I started with a strong highball.The highball here is rich and truly delicious.Now, let's enjoy some Japanese sake.The sake selection is also very reasonable.Even the premium options are affordable.What I always order is Tanaka Rokugo, a sake that can only be found in Fukuoka.For some reason, Hide has a special source for it.It's wonderful.I plan to visit again at the end of the month.Thank you, as always. Less

The first dish was probably firefly squid, marking the end of the season. I started with a draft beer as usual (the beer poured by Hide is truly delicious). The simmered hamaguri (clam) I had for the first time quickly put me in the mood for Japanese sake. The enticing visuals of the sake bottles are always impressive, and when I inquired, I learned that the beer glasses are not washed and dried (to avoid leaving fine fibers on the glass). Instead, they are turned upside down in the refrigerator to dry, which is why the water droplets are on the bottles. I couldn't make a reservation for June, so I will visit again in July or later. Thank you for another delicious meal tonight.— Menu for May 21, 2026 —Firefly Squid (Aburi)Simmered HamaguriAnago (Thinly Sliced)Natural Striped Horse MackerelKohadaHorse Mackerel (Lightly Vinegared)BonitoScallop with Homemade Shuto (Aburi)Tairagi (Pen Shell) ScallopsAnago (Aburi)Swordfish (Aburi)Tuna BrainSwordfish Rice (Thick from Tokyo Bay)Stir-fried Harii Squid and Asparagus in Tomato Juice with Truffle AromaSea Urchin TsukudaniHomemade Chanja with Long-arm OctopusNaniwa Black Beef (Momo), Salted with Cambodian Fresh PepperHomemade Potato Salad, Buckwheat Groats, Tamari Sauce Less

On this day, I had dinner at "Wayoshusai Hide" in Shinsaibashi. I had been looking forward to this restaurant since I made a reservation about a month ago.Arriving about 10 minutes before my reservation time, I noticed other guests waiting, likely for the same time slot. As they entered the restaurant, we followed suit. The small interior, with about six counter seats, quickly filled up with three pairs of guests, just like us.Here’s what was included in the omakase course for the day:■ Firefly Squid ■ Natural Striped Horse Mackerel ■ Bonito ■ Young Horse Mackerel ■ Small Clams ■ Scallops ■ Clams ■ Conger Eel ■ Cherry Salmon ■ Tuna Brain ■ Mackerel Pike Mixed Rice ■ Sea Bream Soft Roe ■ Needle Squid Tentacles ■ Joshu Wagyu Beef with Potato Salad ■ Draft Beer ■ Mitsui no KotobukiThe firefly squid had a rare texture, firm and delicious. True to their claim of serving dishes that pair well with alcohol, the flavors were enticing.Next came the rich striped horse mackerel, refreshing bonito, and flavorful young horse mackerel. Each offered a distinct taste, but the young horse mackerel, with its umami and mild acidity, was the standout.Then came the small clams, scallops, and clams. The scallops were seasoned with a mixture of salted fish and soy sauce, which was incredibly tasty. You could tell they put extra effort into making it pair well with drinks.Following that were the conger eel, cherry salmon, and tuna brain. It was my first time trying conger eel semi-raw, and the flavor was delightful. The cherry salmon was rich and melted in my mouth. I was advised to load up on wasabi for the tuna brain, and it was absolutely delicious. Eating the tuna brain cooked was a first for me, but the more I chewed, the more flavor it released.The mackerel pike mixed rice was fluffy and delicious, with just the right amount.The sea bream soft roe was boiled and served with a sauce made from egg yolk and dashi soy sauce. It was bursting with flavor, a delight for soft roe lovers. They even offered to add rice to the leftover sauce, turning it into a flavorful egg over rice.The needle squid tentacles were stir-fried with green asparagus and then cooked in tomato juice. This dish showcased the Western influence in the menu at Wayoshusai.Finally, we had the Joshu Wagyu beef with potato salad topped with sauce and buckwheat tea. The rare cut of beef was topped with a single piece of fresh pepper. The juicy red meat was complemented by the sweetness of the fat and the spiciness of the fresh pepper, making it incredibly delicious. With each bite, the flavor just kept coming.The potato salad on the side was also flavorful, with the buckwheat and sauce enhancing its taste, standing up well to the meat. It was probably my first time eating potato salad with sauce, but I wonder if it comes from the sauce culture of takoyaki, okonomiyaki, and kushi katsu?Every dish was thoughtfully prepared and delicious. The seemingly quiet owner was as kind as the price of the course, making it a wonderful restaurant.It was a great meal! Less

I’ve always wanted to visit Hide, and I finally managed to make a reservation! I can hardly contain my excitement. Just a heads up, they only accept cash, so don’t forget to bring some. The course is JPY 8800, all-inclusive. The restaurant has only 6 counter seats. This time, we started at 5 PM. I heard they do about two seatings a day. It’s a place frequented by celebrities, which has piqued my interest. With only 6 seats, it’s no wonder reservations are hard to come by. Now, onto the drinks. First up: ● Draft Beer ● Grilled Firefly Squid I was worried about the smell, but it was delicious! I’m not usually a fan of firefly squid, but I enjoyed it. ● Grilled Hokkigai (Surf Clam) The crunchiness and saltiness were delightful. ● Grilled Harii (Squid) from Osaka Bay With a touch of wasabi on top. ● Grilled Tsubugai (Whelk) from Hokkaido The crunchiness is irresistible! ● Simmered Hamaguri (Clam) It may not look colorful, but the broth is delicious! ● Grilled Flatfish (Engawa) Great texture. ● Grilled Makogarei (Marble Flounder) Perfect for white fish lovers. ● Kohada (Gizzard Shad) ● Aji (Horse Mackerel) Thick and quite fatty. *Mine Nagano, Kyoto Junmai Daiginjo - JPY 2000 ● Grilled Scallops Full of umami. ● Grilled Hokkigai Spicy and packed with flavor. ● Grilled Anago (Conger Eel) Just lightly grilled, it retains a fresh taste, and the wasabi adds a nice touch. ● Sakura Masu (Cherry Salmon) Rich in fat. ● Tuna Brain So fatty that the wasabi’s sharpness is completely mellowed out. It melts in your mouth! ● Sea Bream Soft Roe Served with egg broth. What a unique flavor—like a combination of egg and sea bream soft roe! It was delicious. ● Grilled Tachiuo (Cutlassfish) Rice Perfectly seasoned and grilled! I was told to mix it before eating, and the saltiness was just right! This was my first time trying Tachiuo rice. ● Homemade Sea Urchin Comparison Sea Urchin Tsukudani (Simmered Sea Urchin) Salted Sea Urchin I had never tried sea urchin tsukudani before. Perfect with sake! The salted sea urchin is also great with sake! I couldn’t resist ordering some sake: * Mimuro Sugi - JPY 500 So easy to drink! ● Ogyopsal (Pork Belly with Skin) Served with kimchi made from napa cabbage and komatsuna. I learned that pork belly with skin is a dish that’s only found in Okinawa, Kagoshima, and Osaka. I was thrilled to have so many delicious shellfish this time. Talking with Hide was enjoyable; he’s knowledgeable and shares a lot of interesting information. I’m so glad I finally made it here! I’ll definitely try to make another reservation soon. Less

I had lunch with F at "Wayoshusai Hide" in Shinsaibashi, Osaka.Tabelog Rating: 4.09 Tabelog Award 2026 Bronze Selected as one of the Top 100 Izakayas in WEST 2025.This was a place I had wanted to visit for a long time, and I finally made my dream come true.Course: JPY 8,800 (tax included)- Grilled Firefly Squid - Small Clams from Thunnus - Hirame from Osaka Bay - Simmered Clams - Amategarei from Osaka Bay - Engawa of Amategarei with Salt and Sudachi - Small Horse Mackerel - Horse Mackerel from Hamada, Shimane Prefecture - Grilled Scallops from Hokkaido - Thunnus from Mikawa Bay, Aichi Prefecture - Anago from Tsushima, Nagasaki Prefecture - Sawara from Ise Bay - Tuna Brain with plenty of Wasabi - Soft Roe of Sea Bream - Swordfish Rice from Miura Peninsula, Tokyo Bay - Sea Urchin Tsukudani - Tuna Confit (homemade canned tuna) - Whale Soup - Chuck Eye Roll of Joushu Wagyu from Gunma Prefecture, salted with fresh pepper. Served with potato salad drizzled with sauce and Kagawa Prefecture's white asparagus topped with light snow salt.A delightful array of dishes perfect for enjoying with drinks. The small horse mackerel was lightly seasoned since it’s not sushi, and the fatty horse mackerel had an incredible aroma and was delicious.The scallops were grilled to perfection, brushed with a mixture of salted squid and soy sauce, making them exquisite ❤️.The anago was almost rare, allowing its sweetness to shine through.The tuna brain, eaten with plenty of wasabi, was fluffy and melted in my mouth ♥️❤️.When it comes to soft roe, it’s usually served with ponzu, but the chef dislikes ponzu, so he made a sauce with egg yolk and dashi soy sauce, which was also delicious.The highlight was definitely the swordfish rice‼️ They grilled an enormous 3-kilogram swordfish from Miura Peninsula and placed it on rice. The swordfish is quite salty on its own, so it’s best mixed well with plain rice. The fat was extraordinary, and it was incredibly delicious, making it a perfect accompaniment to drinks.I enjoyed a lot of chilled sake, and the frozen bottle of Kaku Highball I had at the end was also incredibly tasty.It was a great meal! After finishing, F and I headed to a massage parlor, where I fell into a deep sleep during the hour-and-a-half course. #OsakaGourmet #OsakaLunch #WayoshusaiHide #DifficultToReserve #HiroshimaGourmet Less