Fushimimachi Kakoiyama Osaka

I really don’t want to share this place because it’s so hard to get a reservation. There are very few restaurants that make you feel this way, and Fushimi Cho Kakoi Yama is definitely one of them.Reservations are already difficult to secure, and with everyone giving it high ratings, it’s only going to get harder. This is my favorite spot that I want to keep a secret.＊＊＊＊　Yama-chan's Monologue　＊＊＊＊Overall Satisfaction★★★★★Taste★★★★★Value for Money★★★★★Cleanliness★★★★★Comfort & Atmosphere★★★★★Would I visit again?★★★★★【Notes】Everything I eat here is truly delicious, which is a testament to the chef's exceptional culinary skills. The way he brings out the unique qualities of the ingredients is impressive.The chef is also very friendly and creates a comfortable atmosphere. Conversations are enjoyable, and I find his stories quite enlightening.The hostess provides attentive and thoughtful service, which I greatly appreciate. I’ve always been treated well here, and I’m thankful for that.The young staff are well-trained and move with great efficiency, which is refreshing. They maintain a neat appearance and have a strong sense of cleanliness.As an Osaka native, I can confidently give this restaurant the highest rating. It’s definitely one of those places I want to keep coming back to.【Today's Delicacies】1. Ginger soda2. Grape with Ise lobster3. Yanagawa hot pot with wild eel and burdock4. Winter melon and hairy crab5. Hamo sashimi with spicy miso and thinly sliced matsutake6. Salted kudzu noodles with green lemon7. Wild sweetfish wrapped in thin skin8. Hassun arranged on lotus leaves (Octopus and cucumber, jade eggplant, lotus root with fresh karasumi, corn ice cream, walnuts)9. Simmered fresh ginkgo10. Swordfish with mushroom paste11. Meal (freshly cooked rice, grilled sea bass, pickles)12. Chateaubriand (additional order)13. Senba soup with scorched rice14. Chilled daifuku with fig filling15. Peach puree16. Matcha17. Beef tsukudani (souvenir)Wow, everything was delicious! The hamo sashimi with the matsutake sauce was outstanding. The presentation of the hassun was simply magnificent. The wild sweetfish wrapped in thin skin was reminiscent of Peking duck. The salted kudzu noodles served in a green lemon container were exquisite. It’s hard to choose just one dish; everything was delicious. The flavors are worth coming to Osaka for.I wish I could post more pictures to showcase the dishes better, but the restaurant has a rule allowing only three photos. I received a printed notice detailing the rules, stating that only "three selected photos" can be posted.I’ve seen others post multiple photos, but those who ignore the rules probably won’t return to the restaurant again, haha.I already have reservations for my next visit and the one after that. It’s my favorite place that I want to visit each season. I’m looking forward to my next visit!That’s my take on it... *\(^o^)/* Less

My first visit to Fushimi Cho Kakoi Yama in early summer started at 8:45 PM. After enjoying a martini and delicious Calvados at Bar Ren, I took a pleasant 15-minute stroll to arrive at the restaurant, where the owner warmly welcomed me.I savored a variety of Japanese sake by the glass while immersing myself in the delightful Kakoi Yama experience. With its quality ingredients, playful spirit, gentle flavors, and cozy counter seating, this is the only restaurant in Osaka that I would eagerly book months in advance to visit.Today's top three dishes were the whole sweetfish, which offered an explosion of flavor in every bite; the fluffy and tender conger eel; and a dessert that was both gentle and refreshing. The meat served with rice was also incredibly delicious. I was glad to have it in three pieces.In August, they remembered my birthday and surprised me with a gift. I am truly grateful... Celebrating my 60th birthday here is a cherished memory. I ended up being the last customer and settled the bill with my card. Less

Sparkling water with sudachiCorn, myoga, sea urchin, shrimp, edamameNodoguro (blackthroat seaperch) grilled with saikyo miso, okra salad, yam tororoHamo (pike eel) soup with burdock, carrot, and yuzu pepperSashimi of Awaji-produced kachi fish with egoma vinegarShabu-shabu of abalone with Manji chili and abalone liver sauceJunsai (water shield) and peach pureeGrilled Kamo eggplant, yuba (tofu skin), gingerHamo sushi, black soybeans wrapped in bamboo leaves, ayu (sweetfish) marinated, karasumi (dried mullet roe) with daikon, jellyfish with hamo roe, octopusGrilled corn, shrimp shinjo (fish cake)Simmered green plumsWinter melon, wood ear mushrooms, hairy crab dumplings with ginger sauceRice, grilled eel, pickles, Yamagata beef chateaubriand with Nagasaki beef side muscleSenba soupChestnut kinton (sweetened chestnut)Matcha (green tea)Fermented ice cream with mango, peach, and sparkling water. Less

In July, we celebrate the Tenjin Festival. I was able to see the replica of the festival fireworks again this year, just like last year (see the first photo).At Fushimi Cho Kakoi Yama, they not only prepare seasonal ingredients but also serve dishes that align with seasonal events. Their strong "Osaka love" truly stands out, and they hold their own against Kyoto's Japanese cuisine.For drinks, I opted for a selection of Japanese sake.**Yakuzen**: In April, we have the Flower Festival, featuring various flowers.**Nanata**: Served in a refreshing water pitcher, it includes sea urchin, shrimp, corn, and edamame.**Nodoguro no Saikyo-yaki**: Grilled blackthroat seaperch, resembling the Milky Way.**Hamo no Owan**: A soup representing the Tenjin Festival fireworks.**Otsukuri**: Served with egoma vinegar.**Abalone**: Abalone shabu-shabu.**Junsai**: Peach puree.**Kaga Nasu no Yakimono**: Grilled Kaga eggplant with Iberico pork.**Tenjin Hassun**: Hamo sushi, black beans, water dumplings, karasumi with daikon, jellyfish with hamo roe, and octopus sprouts.**Niehana**: Stewed flowers.**Togan**: Winter melon with hairy crab.**Gohan**: Rice with meat.**Funayaki-jiru**: A broth made with all the ingredients from today’s dishes.**Kanmi**: Dessert.**Ice Cream**: Strawberry.It was a great meal! I have included three carefully selected photos of the dishes. Less

This was my first visit to Fushimi Cho Kakoi Yama in about a year! This time, in honor of the Tenjin Festival, we enjoyed a unique combination of Western and Japanese flavors, using ingredients that are rare at Kakoi Yama. It was a delight to see them being cut with a Japanese knife, providing a feast for both the eyes and the palate. For the finale, we had eel and Kakoi Yama's original tonkatsu, inspired by Tonkatsu Noguchi, served with Senba soup. It was absolutely amazing! Thank you as always. I’m looking forward to my next visit in autumn! ♡ Less

On this day, I visited Kakoi Yama. I had heard great things from various people, but thanks to my foodie friends, I finally made it here!The restaurant welcomed us warmly, and on a rainy day like this, just knowing whether we could enter was a relief. Haha. It was unfortunate that my visit coincided with the typhoon season, but it turned out to be better than I expected.The atmosphere of the restaurant was lovely, creating a wonderful space. The course meal included seasonal explanations, adding to the unique enjoyment of Japanese cuisine. The traditional course was both educational and delicious, making for a delightful experience.Personally, the hamo (pike eel) and ayu (sweetfish) served that day were exceptionally delicious, to the point that I felt sad when they were gone! It was a meal that truly moved me after a long time.The head chef was very approachable, and even though I was accompanied by my foodie friends who are regulars, I had a great time chatting with him. The meal ended on a high note, and the portion sizes were fantastic. In fact, I think I overate. Haha.It was a great meal!Reservation Method: Through foodie friends Course Price: Around JPY 40,000? Duration: About 2 hours Reservation Difficulty: Seems tough for newcomers Order: Various drinks like barley highball Total Bill: JPY 47,520 I mistakenly posted a photo once, but it has been corrected. Less

A wonderful restaurant offers something beyond just delicious food.In this case, that "something beyond delicious" lies in the enriching experience you gain while enjoying the meal.You can feel the changing seasons through the ingredients and dishes.By incorporating seasonal ingredients into your body, you elevate your spirit. That, I believe, is the essence of Kakoi Yama.Each dish is crafted with thoughtful touches. This season, ayu (sweetfish) is abundant, but the ayu at Kakoi Yama is on a different level. That's why every season is enjoyable.It was truly delicious. Thank you for the meal! Less

Each dish showcased the chef's dedication, resulting in an exquisite Japanese culinary experience. The use of local ingredients, such as Baba eggplant and the bounties of Lake Biwa, was skillfully highlighted, allowing us to fully appreciate the natural flavors of the ingredients. Every dish was delicious, making for a luxurious experience of seasonal tastes.The selection of alcoholic beverages was also impressive, enhancing the enjoyment of the meal by thoughtfully pairing with the dishes.Additionally, the "Junmai Daiginjo" shaved ice we had during the meal was simply breathtaking. The aroma and umami of the sake were elegantly expressed, leaving a lingering aftertaste that was delightful.While the restaurant's policy allows for only a few photos to be shared, it truly makes you want to visit in person to experience this remarkable place. Less

In 2022, we relocated to Fushimi-cho in Osaka's Senba district and grand opened Fushimi Cho Kakoi Yama! Chef Kazuki Kakoi is a talented chef who has earned a Michelin star and a Tabelog Award Bronze. He incorporates traditional Japanese seasonal ingredients and rituals into his cooking, including the Chawa ring used for purification. The exquisite seasonal ingredients are prepared with great care, and the dishes are highly praised for their quality that exceeds the price. The warm hospitality from the owner and staff adds to the pleasant dining experience. A specialty of Chef Kakoi is the Senba soup, made from the scraps and bones of the ingredients used in that day's course. The freshly cooked white rice, with a slight bite remaining, is simply irresistible! It was a great meal! (^^) I only posted three photos as recommended by the restaurant. Today's menu: JPY 45,000 Omakase Course: JPY 40,700 Ume Shiso Juice Fushimi Sake - Aperitif Chawa ring, Kasumi Hairy Crab, Ise Lobster, Octopus, Sea Urchin, Snap Peas, Vinegar Jelly Freshly made Sesame Tofu, Bachi Ko, Senshu Water Eggplant, Soup Awaji Island, Okose, Skin, Outside Skirt, Tripe, Liver, Sashimi Jeju Island, Hamo, Grilled, Vinegar Miso, Onion, Nanban Sauce Green Plum, Shaved Ice Hassun using ingredients from Lake Biwa: Mukago, Charcoal Grilled Sweetfish, Mallard Hamburger, Soft-shelled Turtle, Ebi Mame, Satsuma-age, Tadezu Uzaku, Lake Biwa Natural Eel, Sansho, Spring Roll Freshly cooked rice, Koshiabura, Fermented Tofu Simmered dish: Zui-ki, Abalone, Iwatake, Chicken Broth, Yuzu Pepper Donchicchi Horse Mackerel, Tonkatsu, White Rice, Crispy Rice, Senba Soup, Pickles Mizu Manju, Hydrangea Melon, Yogurt Other drinks available. Less

Located between Yodoyabashi and Kitahama, just a 7-8 minute walk from the station, this Japanese restaurant exudes the charm of a traditional medicine shop street.I attended a private lunch as a pinch hitter. The dishes, crafted with seasonal ingredients and meticulous techniques, left a lasting impression of their exquisite flavors.**May Menu**- Fushimi's appetizer sake- Starter: Ise lobster with strained tofu sauce and pistachios- Soup: Young sweetfish, Awaji onion, and herbs- Assorted delicacies: Hairy crab, smoked, May trout, and young sea bream- Jun-sai, Awaji sea urchin, and medicinal herb steamed dish (abalone, bamboo shoots)- Sashimi: Bonito- Grilled dish: Torigai with acai sauce- Ju-wari soba- Grilled mountain vegetables and bear meat- Rice dish: Simmered vegetables and tofu- Water eggplant and eel- Rice: White rice with pickles, fish, and Senba soup- Tonkatsu- Thin tea, water dessert: Kuzu mochi, fermented gelato, and melon- TeaThe dishes were abundant with natural ingredients, as depicted in the hanging scroll of "Seizan Ryokusui Kore wa Gaya."Every part of the Ise lobster, including the delicate meat from its legs, was served without waste. The refreshing flavors of bonito and torigai showcased the natural sweetness of the ingredients, and the deliciousness of the Senba soup poured over rice was unforgettable.During the rice course, a small sliding door opened to reveal the head chef and his apprentices behind a veil of steam, serving the dishes in a manner reminiscent of a Kabuki performance, which was quite amusing. The warmth of the head chef and the proprietress made the experience even more enjoyable.Including the alcohol and the limited tonkatsu, the total came to JPY 28,600 plus 10%.I would love to return, but it might be difficult on my own. I heard that the chef will be doing a pop-up in America around the beginning of the new year, making reservations even more challenging.It was a great meal. Less

Osaka is home to many delicious Japanese restaurants. While it may not be as renowned as Tokyo, it is a "food city" where high-quality ingredients from all over the country come together, allowing you to enjoy exquisite cuisine. Unlike Kyoto, Osaka has many high-cost-performance restaurants, making it a city I love as a foodie dad. However, as someone who often drives, I find it to be the most challenging city to navigate in Japan ('◇')ゞ. Because of this, I tend to overlook it a bit... (;^ω^)Amidst all this, there is one restaurant that has caught my attention... That is "Fushimi Cho Kakoi Yama." A place where you can truly experience the wonderful Japanese cuisine of Osaka! I heard such great reviews about it (@_@).I absolutely had to go! After some effort, I managed to make a reservation, but... I had a pretty packed schedule this time. I was in Osaka one day and then off to Shizuoka the next. It was about a 5-hour drive... (*_*; That said, it was the only free day I had in a year, so I had to make it work!In the end... I’m so glad I went~ (^0_0^) As rumored, the Japanese cuisine here reflects the history and culture of Osaka. It’s definitely a place where you can taste the unique flavors of Osaka! What a wonderful restaurant it was! (^^♪While there are many delicious restaurants in Osaka, I feel there are surprisingly few that truly reflect "Osaka's food culture and history." I love places where you can only eat the local specialties, and for that reason, I’ve been somewhat distanced from urban restaurants that source ingredients from all over the country. That was a big misunderstanding! It seems I just didn’t know better (;・∀・). Even in the city, there are restaurants that offer dishes unique to the area... of course there are!This encounter with the restaurant has reignited my Osaka tour plans... it’s a definite yes! (^^)/ However... the reservation wait time here is over a year... that’s the problem... ('◇')ゞThe location is Fushimi-cho, Senba in Osaka. It seems to be an area that was called "the kitchen of the nation" during the Edo period. I had no idea about this. It was a central place for food back then!Upon arrival, a young staff member greeted me at the entrance (;^ω^). After stating my name, I was led inside...There are 8 counter seats, and it seems there are private rooms, but on this day, only the counter was in use.The atmosphere is dignified and reminiscent of a sports club. Including the owner, there are four apprentices. All of them have shaved heads. There’s also the proprietress and one other woman. Everyone has a loud voice (~_~;). You can feel a considerable tension in the air.We started with herbal tea, followed by an aperitif.◆Ise Lobster Sushi Styled as Armor With White SauceWe began with Ise lobster. The taste is, of course, excellent. It’s delicious and truly impressive.◆Live Sweetfish SoupA soup dish styled as a "koinobori" (carp streamer). They really value the seasonal aspect. The flavor is exquisite, as expected.◆Flounder and Bonito with Three Dipping SaucesThe flounder is crunchy, and the bonito is chewy.◆Shabu-shabu of Surf ClamThe owner himself shabu-shabu’s the live surf clam right in front of us. Sweet and delicious.◆Grilled Surf ClamFull of umami, whether it’s the quality of the ingredients or the preparation, there’s absolutely no fishy smell. It’s rare to encounter such delicious surf clam.◆Fresh Bottarga, Mountain Vegetables, and SobaIs soba really this delicious? It was that shocking.◆Hassun (Trout, Smoked Firefly Squid, Hairy Crab, and Koshi) All the dishes are top-notch.◆Whiting and Thin BeansDelicately prepared.◆Water Shield and Shaved Ice ◆Sea Urchin Chawanmushi ◆Abalone, Bamboo Shoots, and Butterfly Ray Steamed with Spicy SauceI was left speechless by the incredible flavors!◆Mountain Vegetables and Bear DumplingsThese dumplings are incredibly delicious!◆Simmered Vegetables and Fermented TofuI’m not sure about the fermented tofu (~_~;)◆Baba Eggplant and Conger Eel Simmered TogetherBaba eggplant is said to be a rare water eggplant that can only be harvested in the Baba area. The conger eel is also exceptional—amazing!◆Isaki, Freshly Cooked Rice, and Pickles◆TonkatsuThis is also delicious! It’s better than the tonkatsu from specialty shops that have long lines. For top Japanese chefs, is tonkatsu considered an easy dish? (;・∀・)◆Senba Soup ChazukeA local dish from Senba, Osaka. It seems to be made with dashi broth from the day’s ingredients.◆Warabi ManjuThis is also delicious.◆Matcha◆Fermented Ice Cream with MelonThis is also an unexpectedly amazing dessert! You’ll understand once you taste it. The technique of using every ingredient without waste. All of it is delicious and crafted with care. It’s just my style!I felt that every dish was a notch above those from other top Japanese restaurants that are hard to book. To put it in terms of my favorite sport, boxing, while Nakata is also top-notch, Inoue slightly surpasses him in every aspect. That’s the feeling I got. I apologize to those who don’t know boxing (sorry).Moreover, the tableware is wonderful and enhances the dishes. The attentiveness of the owner and proprietress is also remarkable.The total price for this day was JPY 47,000. For my lifestyle, that’s in the red zone, but I’d love to visit this renowned restaurant at least once a year.Once again, I was deeply moved in Osaka!!! Osaka’s food culture is truly amazing!(Note: The restaurant has a rule of only allowing three photos, so I’ve adhered to that and included only three.)In any case, everything was so wonderful that I was left in awe!It was a great meal. Less