Yonemasu (米増) Osaka

At Yonemasu I first visited this restaurant over three years ago thanks to the guidance of a wonderful organizer, and I was thrilled to return to Yonemasu, which is connected to the renowned Honkotsuki. I believe it’s one of the best Japanese restaurants in Kansai, but I couldn’t make it on my own...Then, I saw an opening on Yonemasu's Instagram! I took a chance and reached out, and fortunately, they welcomed me. I visited in April, and this is now my third time at Yonemasu How exciting!On the day of my visit, I arrived at Yonemasu, which stands elegantly in the shade, with plenty of time to spare. I was eager to indulge in the enchanting world of Chef Yonemasu! I started with a refreshing beer before enjoying the omakase, the chef's selection of dishes.⭐︎ Heartland Beer → First, I quenched my thirst...⭐︎ Miyagi Suminokawa Junmai Daikarakuchi → Crisp and refreshing! ◉ Chiba Abalone, Steamed Abalone with Abalone Liver and Cucumber Jelly → The tender steamed abalone paired with its liver and cucumber jelly offered a delightful citrusy acidity, a lovely start that truly embodied the "cuisine that nourishes the heart and body" that Chef Yonemasu aims for. ◉ Akashi Horse Mackerel Sushi with Scallions and Ginger → Next up was horse mackerel sushi! It was a sandwich-style sushi with vinegared rice! The light flavor of the sushi was characteristic of Chef Yonemasu ◉ Akashi Yura, Pike Conger and Edamame Leaf Dumpling with Yellow Garlic and Plum Soup → Next was the soup! The dumpling made with pike conger and edamame leaves was a poetic dish that evoked the Milky Way and Tanabata. The strength of the edamame in the dumpling was impressive, and the dashi made from bonito was excellent.⭐︎ Yamagata Koikawa 292 Junmai Summer Limited Sake → Very summery! ◉ Wakayama Lobster, Fried Lobster with Lobster Miso and Aiko, Akitakomachi with Soy Sauce and Salt Water → The sashimi beautifully arranged on a leaf featured fried lobster topped with lobster miso and Aiko, a large Akitakomachi. The Aiko was seasoned to perfection, and the sweetness of the fried lobster was enhanced, making the collaboration with the lobster miso truly remarkable ◉ Yura Red Sea Urchin with Seaweed Soy Sauce Jelly → Next was an incredibly luxurious dish! I enjoyed the first red sea urchin of the year from Yura! The beauty of its flavor was undeniable, but the seaweed soy sauce jelly underneath did a fantastic job. Directly dipping the sea urchin in soy sauce would spoil its flavor, but this preparation allowed for a subtle soy flavor that enhanced the experience. Such brilliant creativity! ⭐︎ Black Beer ◉ Takatsu River Sweetfish, Charcoal-Grilled with White Gourd Miso and Fresh Wasabi → Next was the sweetfish from Takatsu River! Surprisingly, I hadn’t had the chance to enjoy such a simple grilled sweetfish before, so I was delighted to experience Chef Yonemasu's version! They even removed the head, tail, and bones for easy eating The richness of the liver was fantastic! The freshly grated wasabi prepared right in front of me was exceptional!⭐︎ Extra Black Beer ◉ Takatsu River Sweetfish, Charcoal-Grilled Head, Bones, and Tail Wrapped in Crispy Crepe with Fresh Wasabi → The head, bones, and tail that were previously removed were fried until crispy and wrapped in a freshly made crepe, which was a delightful surprise! The taste of this sweetfish crepe was truly remarkable! The pairing with black beer was great, but the freshly made wasabi with sake was even better—perfect for the sweetfish!⭐︎ Aizu Otokoyama Summer Limited → Truly a masculine sake! ◉ Kyoto Tomato and Yamanashi Corn (Megold) Jelly with Kyoto Manganji Pepper and Yuba → Next was a vibrant dish that was a feast for the eyes! The star was the yellow corn! The dashi was made from the corn core, and the jelly was filled with corn kernels, allowing for a delightful experience of the corn's flavor without waste! Such thoughtful creativity in seemingly simple dishes is truly moving! ⭐︎ Fukuoka Asahikiku Ayaka Summer Ayaka → The last dish of the day was the summer Ayaka! ◉ Yura Pike Conger, Fried with Winter Melon and Plum in a Stew → I was curious about how Chef Yonemasu would prepare the pike conger he had cut, and here it was! Likely lightly fried, the pike conger was enhanced in texture, and the stew with winter melon and plum was delicious! Chef Yonemasu is truly amazing ◉ Pickles (Eggplant, Cucumber, Okra) ◉ Manganji Pepper with Dried Baby Sardines ◉ Pike Conger Roe in Soy Sauce ◉ Mikawa Isshiki Eel Kabayaki ◉ White Rice ◉ Lobster Head and Yuba Miso Soup → Now it was time for the meal, featuring a variety of side dishes with clay pot rice! The main dish was eel kabayaki from Mikawa Isshiki, served with 1.5 bowls! One bowl with Manganji pepper and dried baby sardines! One bowl with pike conger roe! And half a bowl with pickles and miso soup! I was quite the glutton with three refills ⭐︎ Lemongrass Hojicha ◉ Yamanashi Peach with Yogurt → For dessert, I had two sweet dishes! First, seasonal peach with yogurt—refreshing and delightful! ◉ Mizu Yokan → The second dessert was a smooth and silky mizu yokan to finish off... ⭐︎ Usucha → Finally, I concluded with a calming tea ceremony led by Chef Yonemasu Thus, the world of "cuisine that nourishes the heart and body" by Chef Yonemasu came to an end. I was filled with the wonderful experience that matched his vision! I am truly grateful to the "Team Yonemasu" for their creativity that goes beyond relying solely on high-quality ingredients.Interestingly, I learned that two of the organizers who have been incredibly helpful to me were there the day before... what a near miss! I would love to join them if given the chance!It was a great meal! m(_ _)m Less

Walking about 15 minutes from Fukushima Station in Osaka under the scorching heat, the streets are bustling with promotions for the Day of the Eel. It’s incredibly hot, the sun is harsh, and the heat is so intense that even the cicadas are silent. I think the expression "disaster-level heat" is quite fitting.The only saving grace of the sunlight is that it allows us to synthesize vitamin D, and I’ll choose to think of it that way.Since photography is not allowed, I took a picture of the wind chime at the entrance.The design features a Tanabata theme with five colored strips. I heard that the previous bamboo drawing was also done by the chef. I love the color scheme and composition; it clearly shows the focus on the ingredients.To cool down from the heat, I started with a beer:⭐︎Heartland BeerThe sake used to dilute the sauce is a smooth and delicious choice:⭐︎Miyagi Suginokawa Junmai, Extra Dry*Chiba Abalone, Steamed Abalone with Abalone Liver and Cucumber AgarThe abalone is sliced and topped with lemon over the abalone liver and cucumber agar, served with a refreshing broth enhanced by lemon. Once again, I appreciate the skillful use of lemon’s refreshing aroma and acidity. The diced cucumber and abalone liver agar looks beautiful for summer, with the abalone’s gradual umami flavor. The unique taste of the liver adds a delightful richness. You can feel the deliciousness of the abalone without washing it too much.*Akashi Pressed Sushi with Horse Mackerel and Scallions with GingerAccompanied by MyogaThis feels more like a sandwich than pressed sushi. You get to enjoy the horse mackerel and rice together, allowing you to slowly savor the delicious blend of the mackerel’s umami and the rice’s sweetness.*Akashi Yura, Pike Conger and Edamame Shiso Dumpling with Yellow Garlic and Plum SauceThis dish resembles a bowl inspired by the five colored strips of Tanabata:Yellow → Yellow GarlicGreen → EdamameRed → PlumWhite → Pike Conger?Black → Bowl?It visually captures the essence of Tanabata’s five colors.The varying sizes of the edamame enhance the sweetness, and the smoothness of the dumpling showcases the sweetness of the beans. The beautiful dashi flavor from the bonito flakes is impressive.⭐︎Yamagata Koikawa 292 Junmai, Summer Limited Sake*Wakayama Lobster, Fried Lobster with Miso and Akou aged for two days, Akita Water ShieldSeasoned with soy sauce and saltwater, garnished with a Kaji leaf.The Kaji leaf, once used for writing, symbolizes Tanabata. The fried lobster enhances the sweetness, and the accompanying lobster miso is heavenly. The crunchy water shield is perfectly textured, and the Akou is sweetened through dehydration.*Yura Red Sea Urchin with Soy Sauce JellyThe seaweed provides a wonderful flavor connection. You can feel the sea urchin’s affinity for the kombu. The aroma follows the soy sauce, and the pairing of sea urchin and seaweed is delightful.⭐︎Dark BeerRecommended to pair with sweetfish.*Takatsu River Sweetfish, Charcoal-Grilled with White Gourd Miso and Served with Grated Wasabi Leaf and Wasabi VinegarA faithful representation of sweetfish.Due to the size of the sweetfish, the bones are removed, and the head and tail are cut off, allowing you to enjoy the essence of grilled sweetfish.*Takatsu River Sweetfish, Charcoal-Grilled Head, Backbone, and Tail Fin, Crispy Fried and Wrapped in Crepe, Served with Grated Wasabi Leaf and Wasabi VinegarThe crispy backbone is a flavor bomb similar to eel bone crackers. The freshly made crepe wrap is a double delight.The refreshing kick from the wasabi vinegar is summery, and the freshly grated wasabi adds a strong, exhilarating sensation.⭐︎Aizu Otokoyama, Summer Limited*Kyoto Tomato and Yamanashi Corn (Megold) Corn Stock Jelly with Kyoto Manganji Pepper and Yuba RollThe corn jelly is made by removing the fibers and packing in the delicious parts. The grilled Manganji pepper with yuba offers a mild freshness.⭐︎Fukuoka Asahikiku Ayaka, Summer Ayaka*Yura Pike Conger with Winter Melon and Plum in a Pot, Salted Plum StewThis dish feels like a bowl that doesn’t allow for any deception. It conveys the greatness of the plum, and the winter melon becomes a delicious block of dashi.*Pickles (Eggplant, Cucumber, Okra)Perfect accompaniments for rice.*Steamed Manganji Pepper with Baby Sardines*Pike Conger Roe, Soy Sauce PickledThese dishes are perfect for enhancing your rice experience.*Mikawa Isshiki Eel, GrilledWith crispy skin and fluffy flesh, it’s perfect for the Day of the Eel.*White Rice*Lobster Head and Yuba Miso SoupThe soup is rich in lobster flavor, and the yuba absorbs the lobster dashi.*Lemongrass HojichaWith a refreshing acidity and a light astringency from the hojicha.*DessertYamanashi Peach and YogurtThe peach yogurt has a soda-like quality and is delicious, with a smooth texture reminiscent of soda.*Water YokanSoft water yokan that melts on the tongue, with a hint of bean astringency remaining.*Thin MatchaWith a beautiful aftertaste, these dishes nourish both the heart and body.Thank you for the meal. It was delicious! ❤️ Less

I visited my favorite Japanese restaurant, Yonemasu, in Osaka, which I've been going to for a long time, during the summer season. On this day, I invited some people I’m grateful to for a private reservation. We gathered at 5:30 PM for dinner, and the meal began. In summer, Yonemasu is all about sweetfish! As a sweetfish lover, I always crave their grilled sweetfish, and I make it a point to visit every summer. Let’s enjoy the summer offerings at Yonemasu! I started with my usual Okutanba Junmai sake, served in a half-go. ☆ Steamed Abalone from Chiba’s Outer Boso Soft steamed abalone served with cucumber and liver jelly, drizzled with a refreshing lemon sauce (deliciously tangy and crisp) and garnished with grated yuzu for an accent. The tender, flavorful steamed abalone was delightful, and the refreshing jelly with a hint of liver bitterness paired beautifully with the lemon sauce, making for a cool and refreshing start—perfect for a hot summer day. This dish showcases the skillful preparation of the steamed abalone and the seasoning of the lemon sauce. ☆ Akashi Horse Mackerel Sushi The horse mackerel, marinated in vinegar, is paired with thin kombu and served as sushi (with the mackerel sandwiched between the rice) along with myoga and finely chopped green onions (with a dipping sauce). The moist, soft horse mackerel combined with the tangy rice and the refreshing herbs made for a delightful sushi experience. The thin kombu could benefit from a touch of sweetness to balance its flavors when enjoyed on its own. There was a slight dryness in the rice, but pairing it with sake balanced it out perfectly, enhancing the sake's sweetness. ☆ Hamo and Edamame Soup with White Gourd, Ume Paste, and Grated Yuzu The clear broth, infused with the flavor of kombu, was light yet umami-rich, featuring fluffy edamame dumplings (bound with yam) that melted in the mouth, accented by crunchy bits. The pleasant aroma of yellow garlic chives and the refreshing touch of grated yuzu, along with a hint of ume paste, created a beautifully balanced summer soup. I truly appreciated the delicate broth that Yonemasu is known for. ☆ Sashimi Served with soy sauce and salt water sudachi for your preference! ◯ Ise Lobster from Wakayama The lightly fried Ise lobster showcased a rich flavor and aroma, with a delightful texture and sweetness enhanced by the accompanying miso. I love the innovative preparation of the Ise lobster sashimi at Yonemasu, which elevates the natural potential of the lobster. ◯ Tarumi Akou The freshly caught akou had a firm texture and a direct sweetness that was complemented by the salt water sudachi, making for a delicious sashimi experience. Both types of sashimi left a strong impression as summer dishes, showcasing the skillful preparation at Yonemasu. The seasoning liquid was not just salt; it truly highlighted the quality of the sashimi! The crunchy seaweed served as a pleasant palate cleanser. ◯ Red Sea Urchin from Yura, Awaji Island with Soy Sauce Jelly and Seaweed I absolutely love the red sea urchin from Yura, which I first discovered at Yonemasu. There are different types of Yura sea urchin, but the ones served at Yonemasu are always to my taste! The light flavor with an incredible sweetness is truly delightful and soothing. The aroma is also reminiscent of the fresh scent of the ocean! The subtle soy sauce jelly, along with the wasabi and seaweed accents, is elegantly crafted, enhancing the sweetness and flavor of the sea urchin—truly a hallmark of Yonemasu! ☆ Grilled Sweetfish from Takatsu River with White Cucumber, Kan-zuri, and Freshly Grated Tade Vinegar The sweetfish was grilled for about 15 minutes to achieve a fluffy texture. The bones and head were made into a crispy snack. Served with a crepe made from a mix of wheat flour and shiratama flour. I was excited to reunite with this impactful way of enjoying sweetfish from last year! The sweetfish had a delightful sweetness and a fragrant aroma, with a hint of liver bitterness that added a nice touch. The tade vinegar provided a refreshing change in flavor. The crispy head and bones were wrapped in a crepe, creating a delightful combination of textures. The sweet, chewy dough from the shiratama flour perfectly enveloped the crispy snack, making it incredibly enjoyable. The two different preparations of sweetfish allowed for a wonderful tasting experience. ☆ Corn Jelly from Narusawa Village (with broth jelly from the core), Tomato, and Grilled Yuba Wrapped in Man-gaji This dish features sweet corn jelly as the star, offering two delightful flavors of summer vegetables. The sweet aroma of corn, combined with the crispy grilled yuba and the slightly bitter yet fragrant man-gaji, creates a rich flavor profile. The other flavor combines the sweetness of corn with the juicy tartness of the tomato, providing a refreshing contrast. You can enjoy them in any order, but personally, I found the combination of man-gaji with corn and tomato with corn to be the most delightful. ☆ Hamo and Winter Melon Soup with Ume Paste The hamo, prepared with a delicate touch, melts in your mouth (the bone cutting was perfect), and the broth, infused with the flavors of hamo and ume, enhances the taste of the hamo, creating a deliciously tangy experience. The winter melon also absorbed the umami of the broth, making it delicious. Drinking the broth alone felt a bit salty, but when paired with the ingredients, it was perfectly balanced. During this season, a broth like this is truly comforting. ☆ Rice ◯ Tottori White Rice ◯ Mikawa Grilled Eel ◯ Hamo Eggs with Ginger ◯ Chikuwasen and Man-gaji Peppers ◯ Ise Lobster Yuba Miso Soup The meal concluded with the usual fluffy, glossy pearl rice, which was deliciously fragrant and sweet. I had no complaints about the accompanying flavors, and I ended up having four servings of rice! The grilled eel was prepared in the Kansai style, with crispy skin and fluffy meat, and the lightly sweet sauce paired perfectly with the rice. Of course, I had a second helping of miso soup. However, it had that signature aroma. The pickles at Yonemasu are always lightly pickled, which I prefer. ☆ Peach and Yogurt Sliced peaches served with yogurt and shaved ice made for a refreshing dessert. When the shaved ice and yogurt combined, it created a light yogurt ice that enhanced the juicy sweetness of the peaches, resulting in a perfect harmony. ☆ Water Yokan (from Tanba Azuki) ☆ Usucha The drinkable yokan had a wonderfully natural texture, and the tea sweets at Yonemasu are always of high quality and filled with elegance. And we finished with usucha. July at Yonemasu is always a time I want to visit during the sweetfish season, and this year was no exception. I appreciate the innovative ways of serving sweetfish I encountered last year, as well as the skillful preparation of the Ise lobster sashimi that highlights its potential. Moreover, the red sea urchin from Yura, which I’ve come to love, is always a highlight at Yonemasu. The entire course, crafted with Yonemasu's delicate cooking and seasoning, always leaves me with a particularly pleasant aftertaste. The aftertaste is incredibly important. Not too flashy, not too plain, but rather, it offers a depth of flavor that brings a sense of tranquility. I love this restaurant, where I feel comforted by the hospitality of the owners and staff (their teamwork is wonderful), and I leave feeling fulfilled. I look forward to my visit in the fall. Thank you for the meal! Less

I had been wanting to try the kaiseki restaurant Yonemasu for a while.The atmosphere of the place felt like one of those popular restaurants that are hard to get reservations at lately. The only downside was that the restroom was a bit cramped, but the service was excellent.The food is prepared in the back and brought out, rather than being cooked at the counter.The seasoning was on the lighter side, and the overall portion sizes were quite small. It seemed like they might cater to foreign guests as well.Having lunch for JPY 33,000 per person is quite a high hurdle for an average person, but it was delicious.It was a great meal! Less

Note: My rating takes into account not only the taste of the dishes but also the chef's personality, cost performance, and various other factors.【Reservation】I visited with a reservation made through my own booking.【Dining Style】Two people with a friend.【Dishes Ordered and Prices, Especially Delicious Dishes】I had a course meal with Japanese sake, totaling around JPY 35,000. This is a traditional Japanese restaurant that carries on the legacy of Honkotsu. Each dish showed careful preparation and creativity, making it highly satisfying even at this price point. Similar to Honkotsu, photography of the dishes for social media is prohibited, so I will describe them from memory.・1st Dish: Steamed Abalone Perfectly cooked abalone served with abalone liver, cucumber, and lemon agar jelly. The umami of the abalone harmonized beautifully with the refreshing agar, making it a perfect start to feel the arrival of summer.・2nd Dish: Mackerel Sushi Seasonal mackerel from Akashi served with white vinegar rice. The gentle acidity of the white vinegar enhanced the umami of the mackerel, making it delicious.・3rd Dish: Clear Soup A beautiful, transparent broth with edamame fish paste and yellow garlic chives. The crunchy texture of the chives contrasted nicely with the softness of the fish paste, and the broth was delightful.・4th Dish: Sashimi Ise lobster and Akou-dai. The Ise lobster was lightly cooked in oil, enhancing its texture and flavor, while the Akou-dai allowed me to fully enjoy the umami of high-quality white fish.・5th Dish: Purple Sea Urchin from Awaji Island Creamy and sweet purple sea urchin. It was delicious on its own, but pairing it with jelly and seaweed further enhanced its flavor.・6th Dish: Vegetables Corn, tomato, and Manjanji pepper wrapped in yuba and fried. The seasonal vegetables were elegantly prepared in a Japanese style.・7th Dish: Soup with Pike Conger and Winter Melon Using pike conger that was filleted right in front of me, it was incredibly delicious. Hearing the sound of the filleting made me feel the arrival of early summer.・8th Dish: Rice Dish Served with eel, baby pike conger, chirimen sansho, and Manjanji pepper. The rice was cooked to a firm texture, which I personally enjoyed. It was sweet enough to eat several bowls just on its own. The eel was exceptional, with a crispy skin and thick, fluffy meat, surpassing even specialty shops in flavor.・9th Dish: Fruit Peach and yogurt. A refreshing combination perfect for after a meal.・10th Dish: Water Yokan A water yokan that allowed me to fully enjoy the natural flavor of red beans, even more delicious than those from specialty wagashi shops.・11th Dish: Matcha 【Service and Staff Response】 Once again, the chef and all the staff provided attentive service, allowing me to enjoy my meal comfortably.【Atmosphere】 A calm Japanese-style space where you can enjoy your meal leisurely.【Cost Performance】 Exceptional cost performance. It is truly appreciated to enjoy such meticulously prepared Japanese cuisine at this price.【Will I Visit Again?】 I will definitely return. Less

I wonder how many years I've been enjoying this.Comparing Ayu fish from Takatsu River and Lake Biwa,each has its own unique flavor and is delicious.I personally prefer the Ayu from Takatsu River.On this day, I visited with four friends I regularly meet,and we felt so lucky to be able to compare the fish again this year.Looking back at old reviews and photos,we received so many comments! ❣️There were even pictures of a house I used to own,reminding me of all the experiences we've had.There were also times when I couldn't review Yonemasu,so this place is becoming part of my history.First, we started with a sip of beer,served in a Baccarat antique glass,and then we enjoyed a series of early summer dishes.They were lightly seasoned but packed with flavor,and absolutely delicious.The best seasonal ingredients from Japan right now:Soybeans from Tokachi, Hokkaido,Hairy crab from Niigata,Junsai (water shield) from Niigata,Young corn from Yamanashi.Then we had the Ayu from Lake Biwa,Ayu from Shimane and Takatsu River.You can just bite into the Ayu.Crushing the wasabi leaves right in front of us,it was incredibly smooth."Is this the final touch?" I asked, jokingly,causing quite a stir among my friends! ❣️I’m sorry for being silly.We also enjoyed duck from Hyogo,Conger eel from Yura,Vegetables from Takagamine, Kyoto,Sweet flounder from Akashi,Squid from Shimane,Soft-shelled turtle from Okayama,Small fish from Amakusa,Lychee from Miyazaki,Brown sugar from Hateruma Island.Each dish highlighted the ingredients beautifully,and we savored every bite.As always, Kishino-kun was wearing a raincoat,and his outfit was made by the owner’s mother.The decor featured beautiful hydrangeas for June.This year, we were able to enjoy the Ayu comparison again safely.With all that has happened over the past few years,every time I come to Yonemasu, I remember those moments.I hope that next year, we can gather again with friendsand safely enjoy Yonemasu's Ayu dishes.Thank you very much!I’ll visit again in the fall! ❣️ Less

The restaurant features a beautiful modern Japanese design with only counter seating.Each visit includes a menu that explains the seasonal ingredients and their origins, carefully selected from various regions.While I can't share photos of the dishes, here’s a glimpse of the menu:- Ice Tofu Jelly with Okra- Cucumber Sushi Roll with Hairy Crab- Soup with Soft-Shelled Turtle Broth, Grilled Rice Cake, Kuzu Noodles, and Junsai- Sashimi: Swordfish, Young Horse Mackerel, and Sweet Flounder Liver - Served with Ponzu and Salt Water- Summer Vegetables: Eggplant, Tomato, Young Corn, and Meat Miso- Two Types of Sweetfish with Tade Vinegar, Makuwa Melon, Plum, and Black Beer- Soft-Shelled Turtle with Japanese Pepper and White Asparagus- Junsai and Thread Pumpkin- Grilled Pike Conger with Winter Melon- Pike Conger Rice, Pickles, Pike Conger Broth Chazuke, and Miso Soup with Momijigasa- Dessert: Lychee Shaved Ice- Kuromitsu Warabi Mochi with Ginger- Matcha TeaThe gentle flavors truly awakened my senses. Less

- Homemade Tofu, Ice Tofu, Okra - Hairy Crab from Niigata, Murakami, Cucumber, Sushi Rice - Soft-Shelled Turtle Broth, Kuzu Noodles, Grilled Rice Cake - White Fish, Sweet Flounder, Swordtip Squid, Young Horse Mackerel - Summer Vegetables: Eggplant, Tomato, Young Corn - Sweetfish from Lake Biwa and Takatsu River (2 types) Lake Biwa has a rich fat content and produces smoke when grilled. Takatsu River has a firm texture, with a fragrant taste from eating moss, and a slight bitterness. - White Gourd, Tade Vinegar - Grilled Soft-Shelled Turtle with Sauce, White Asparagus with Bettara, Sansho Pepper - Junsai (Water Shield), Nagaoka, Thread Pumpkin, Lemon Broth - Eel from Lake Biwa, Winter Melon - Hamo (Pike Eel) Rice, Miso Soup, Momijigasa (Maple Leaf) - Hamo Broth Chazuke (Rice in Broth) - Lychee Shaved Ice - Warabi Mochi (Bracken Rice Cake) with Black Syrup and Cooked Ginger Less

There are several famous Japanese restaurants run by disciples of Honkotsuki, but this one is my favorite among them.First of all, the exterior and interior ambiance of the restaurant are simply wonderful.The dishes showcase the chef's exceptional taste, making it one of the few Japanese restaurants I genuinely want to revisit!Overall, the flavors are gentle yet distinct, highlighting the quality of the ingredients in a clear and delicious way.Personally, I found the comparison of ayu from Shimane and Shiga, as well as the eel and winter melon soup, particularly impressive.This restaurant strikes a great balance in terms of presentation, service, hospitality, portion sizes, and pricing.The starting times are a bit unusual, though! It was delicious.Thank you for the meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support! Less

It had been a while since my last visit to Yonemasu (since June 28, 2020), and I was invited to a table at 2 PM.★ New tea ★ Tofu made from thin green peas, and water shield ★ Grilled anago (conger eel), rice steamed with bamboo shoots, and sansho pepper ★ Soup Spring child, steamed somen noodles, snow peas, ume paste, and yuzu zest ★ Sashimi Octopus and shime saba (mackerel) ★ Grilled torigai (bird shell) and tairagi (pen shell) on a hot stone, with urui (wild vegetables) ★ Miso-marinated mackerel and white asparagus pickles ★ Yam jelly with seaweed and koshi-abura (wild vegetables) ★ Ise lobster, udo (wild mountain vegetable), and kinome (young leaves) ★ One-character pickles Sakura trout, momijigasa (maple mushroom), chirimen sansho (dried baby sardines with sansho), and wild chives with myoga bamboo shoots ★ Melon, ice cream, and carbonated jelly ★ Grilled rice cake with sweet red bean paste and kinome miso ★ Thin matcha tea I enjoyed a delightful Japanese meal. Less

I visited "Yonemasu," located about a 7-minute walk from JR Fukushima Station along Naniwa Street.The owner, Toshiyuki Yonemasu, honed his skills at renowned Osaka establishments such as "Kagaman" and "Honkoketsu" before opening this restaurant in 2016.Currently, making a reservation is quite challenging, and it continues to be a beloved kaiseki restaurant in Osaka, cherished by regular patrons.(Note: Photos of the interior and dishes are not allowed to be shared on the internet or social media, so this is a written record only.)♦︎ A serene atmosphere with a beautiful white wood counter ──The interior features a beautifully maintained single slab white wood counter, creating a clean and refreshing space.Despite being an extremely popular restaurant, there is no sense of tension; the warm and attentive care from the owner couple, along with the meticulous service from the apprentices, creates a relaxed atmosphere where you can enjoy your meal throughout.♦︎ Gentle seasoning that highlights the essence of the ingredients and overall impressions ──The dishes served embody the "aesthetic of subtraction," avoiding excessive seasonings or broths.The natural sweetness and texture of the carefully selected seasonal ingredients are beautifully brought out, offering a gentle flavor that seeps into your body with each bite.The freshness of the sashimi is exceptional, and the signature soup and creatively prepared clay pot rice reflect the honest and meticulous craftsmanship in every dish.This restaurant does not rely on flashy presentations or gimmicky flavors; instead, it quietly and luxuriously allows you to experience the richness of Japan's seasons.With each change of season, it’s a wonderful establishment that makes you want to pass through the noren (curtain) again with someone special.It was a great meal.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your likes, follows, and saves! Less