La Kanro Osaka

On this day, I visited La Kanro in Osaka's Namba Morimachi, a restaurant with a Michelin star.The owner, Mr. Nakamine, trained at prestigious establishments in France, including "Astrance" and "Jean-Georges."I came with a friend, and we enjoyed a special menu that featured a cocktail and food pairing course created in collaboration with Mr. Segawa from PENDULUM CLOCK.It was my first time at La Kanro, and I was truly impressed by the restaurant's stunning approach. I won’t go into detail, but I highly recommend that everyone experience it at least once.The dishes were beautifully presented, showcasing the quality of each ingredient while providing a delightful visual and culinary experience. The staff was attentive and created a comfortable atmosphere for us.Initially, I was concerned about whether the cocktails would pair well with the food, but they actually enhanced the dishes beautifully. I learned that it takes half a day to prepare all the cocktails, which shows their dedication.Every dish made me want to experience French cuisine again. It was delicious.It was a great meal! Less

This course features a delightful progression from amuse-bouche to vegetables, conger eel, Hida beef, and dessert.The first dish is a chawanmushi (savory egg custard) made with foie gras, topped with celery oil. The richness of the foie gras is beautifully complemented by the refreshing aroma of celery.Next is a confit of egg yolk made with dragon's eggs. The yolk is slowly cooked in low-temperature oil, resulting in a rich and creamy texture. The combination of the caviar's saltiness and umami with the acidity of balsamic vinegar made this dish exceptionally delicious. The rich egg yolk paired with the caviar, accented by the balsamic's tang, was a perfect match.The vegetable dish, gariguette, is a vibrant plate featuring a variety of vegetables, herbs, and flowers. It is visually stunning and allows you to enjoy a wide array of vegetables in one dish.For the fish course, the conger eel wrapped in pastry was delightful. The crispy pastry encased the conger eel, allowing for a wonderful combination of flavors and textures that I personally enjoyed.The meat course featured Hida beef tri-tip, served with a cold aonori (green seaweed) sauce and accompanied by dried beef. There were also side dishes made with chili and onion, but the tri-tip itself felt a bit heavy with fat.Finally, we enjoyed a dessert course that included a wide variety of mini desserts. The pudding, made by reducing rum and espresso, offered a sophisticated flavor with the rich aroma of rum and the slight bitterness of espresso, making it quite delicious.Not only were the dishes exquisite, but the presentation and plating were also thoughtfully crafted for each course, making it a delightful experience all the way to the final petit four. Less

On this day, I visited La Kanro.I really appreciated the flexibility in reservation times during the evening hours.I made a reservation for 7:30 PM and arrived.From the entrance, there was a hidden gem vibe, and the interior was intricately designed.I enjoyed my meal at a lovely counter, but the private rooms also looked appealing.The layout seemed to ensure that conversations wouldn’t disturb each other, which was nice.The food was visually interesting and delightful!The finger food platter, in particular, was outstanding and a must-try.Every dish was beautifully presented and delicious.Many of the flavors were unexpected, which made the experience exciting.I also really enjoyed the piping hot bread, which was quite to my taste.It felt like if I came back at a different time, I would be served completely different dishes, creating an atmosphere of anticipation for future visits.Thank you for the wonderful meal!Reservation method: TabelogCourse price: JPY 28,600Duration of stay: About 2.5 hoursReservation difficulty: Relatively easy to bookOrder: Sparkling waterTotal bill: JPY 33,275 Less

I enjoyed the omakase course priced at JPY 28,600.The signature plate was visually stunning, and each bite brought me immense happiness with its delicious flavors. It was difficult to choose a favorite from the plate, as each dish was of exceptionally high quality.The main meat dish had a unique flavor that might not appeal to everyone, so preferences may vary.The beauty of the dishes was impressive and made the experience enjoyable. The taste matched the exquisite presentation, making me feel that the price was justified!Considering everything beyond just the food, I believe they provided an experience worth more than the cost.This is a place I would love to visit again.It was a great meal! Less

【Awards】 Tabelog 2026 Bronze Award Tabelog 2025 Innovative Top 100 【Tabelog Rating (as of posting date)】 4.24 【Location】 Minamimorimachi, Osaka / about a 5-minute walk from Naniwabashi Station 【Reservations/Reservation Method/Reservation Timing】 Available / Tabelog / 3 days in advance 【Wait Time】 None 【Number of Visitors】 2 people 【Seating】 Counter 【Overview and Chef Background】 This restaurant boasts the highest rating among innovative restaurants in Osaka. The exquisite balance of flavors in the dishes and the stunning desserts are certainly impressive, but the extraordinary experience that begins the moment you press the intercom on the first floor is also incredibly appealing. The owner-chef is Junichi Nakamine. Born in Osaka in 1975. After learning the basics at a members-only restaurant in Osaka, he went to France and trained at "Astrance," a former Michelin three-star restaurant in Paris (which has since relocated but still holds one star). Upon returning to Japan, he honed his skills at "Kamoshiya Kusumoto" in Shin-Fukushima, Osaka, before opening this restaurant in November 2013. Typically, the restaurant serves dinner only, offering omakase courses priced at JPY 22,000 or JPY 28,600 (tax included), but a reasonably priced lunch course is available on Sundays for JPY 11,000. Reservations can also be made through Tabelog. 【Atmosphere】 Stylish, moody, with background music 【Cost/Person】 JPY 20,000 【Order】 Sunday Limited Lunch Course (JPY 11,000, tax included) Wine Pairing (JPY 7,500, tax included) + Service Charge 10% 【Details】 ◇ Pinot Meunier Dehours Champagne ◆ Chilled Clam Chowder Nagasaki Oysters / Crab / Scallops ◆ Confit Egg Yolk Smoked Cashew Nut Sauce / Caviar ◆ Homemade Mascarpone Bread ◇ Chardonnay Bourgogne Henri Boillot ◆ Soup of 18 Vegetables and Shellfish Butter ◇ Albarino Rias Baixas A Cesteira ◆ Pan-Seared Isaki from the Goto Islands Ratatouille / Three Colors of Tomato ◇ Pinot Noir Cote Du Jura Domaine Courbet ◇ Nebbiolo Barbaresco Fletcher ◆ Black Wagyu Strip Loin Cabbage topped with Truffle and Bacon ◆ Assorted Petit Fours / Chocolate / Pudding ◆ Post-Meal Beverage 【Impressions】 I wanted to secure at least one good restaurant in Osaka, and luckily, there was an opening for the reasonably priced lunch offered every Sunday, so I decided to visit this place. It’s located just outside the Tenma area, in a relatively quiet neighborhood with decent traffic but not many other shops around. As I had researched beforehand, I pressed the intercom on the first floor of a condominium and took a private elevator to the 6th floor. This elevator only has buttons for the 1st and 6th floors. Most of the building is a regular rental apartment, but it has a slim design that seems to accommodate only about two groups per floor, making it impressive that this restaurant is located here. Upon reaching the 6th floor, the staff welcomed us and guided us up to the 7th floor via stairs. We were seated at the main counter, but there are also four-person private rooms on the same floor, and a six-person private room on the 6th floor, all with stylish interiors that look different from each other. Everything is beautifully designed and very appealing. Feeling excited, I ordered the wine pairing. Except for the initial champagne, the overall portion sizes were modest, but the selection of wines, which are well-rated on Vivino, was enjoyable. However, I felt that the half portions might be a bit small. The first dish was the chilled clam chowder. I’m not particularly fond of clam chowder, but this one was exceptional, packed with strong flavors from the oysters, crab, and scallops. I could eat this every day. The second dish was a specialty. I mixed the confit egg yolk with the smoked cashew nut sauce and caviar. It was a unique balance I had never experienced before. The caviar, which often takes center stage in dishes, harmonized beautifully with the egg yolk and smoked cashew nuts, making it one of my personal favorites. The homemade bread was brought to us by the chef. "This bread uses a lot of mascarpone, and you probably won’t find it elsewhere! We have refills, so please enjoy!" Even though the previous dishes were incredibly delicious, the chef’s enthusiasm for the bread presentation was the most heartfelt (laughs). This bread was so fluffy and airy with just the right amount of sweetness that I think I had about five pieces. It paired perfectly with the upcoming shellfish butter soup. The pan-seared isaki was visually stunning, utilizing red, green, and yellow tomatoes for a beautiful color combination. The tangy tomato sauce and ratatouille added depth to the light flavor of the isaki. The main dish was the black Wagyu strip loin. The sweetness of the fat burst in my mouth, delivering straightforward deliciousness. The dessert was incredibly luxurious, featuring eight types of petit fours, three types of chocolate, and pudding. Even as someone who isn’t particularly interested in sweets, I was genuinely impressed. Some items were available for takeout, and each had a different flavor, all delicious, and they disappeared quickly as I enjoyed them. In such an extraordinary space, enjoying such dedicated and delicious dishes for a total of JPY 12,100 (excluding drinks) is quite reasonable. It’s no wonder everyone aims for this reservation slot, making it difficult to secure a spot, but of course, there’s no problem starting with dinner right away. This restaurant provided a wonderful sense of satisfaction. Less

I made a reservation for the Omakase Course (JPY 28,600) and also ordered the wine pairing.Each dish was highly refined, allowing me to enjoy not only the flavors but also the presentation and experience of the course.It started with a soup made from water eggplant, topped with consomme jelly and sea urchin. The distinct flavors of each ingredient were well highlighted, creating an exciting beginning.The signature egg dish featured confit dragon egg yolk, smoked cashews, and caviar. Rich yet smooth in texture, it truly deserved its place as a representative dish of the restaurant.The amuse-bouche included a playful assortment: cod and potato, charcoal anchovy cookies, corned beef, marshmallow onion gratin soup, smoked salmon tartare, squid ink bread with squid mousse, marinated sardines, and octopus in the style of Galicia. Each item, though small, was executed with high quality, and I particularly enjoyed the anchovy cookie."Water Lily" was beautifully plated, reminiscent of Claude Monet's artwork. It featured a base of shellfish consomme topped with abalone, whelk, scallops, mozuku seaweed, junsai, aonori, herbs, and edible flowers, creating a dish that resembled a work of art.The fried knife fish was accented with bottarga and lemon zest, accompanied by marinated spaghetti squash and cucumber, along with a refreshing tomato and bell pepper sauce.The mascarpone bread, baked for about 50 minutes, was light and fluffy, delicious on its own.The vegetable dish consisted of broccoli, zucchini, bitter melon, cauliflower, taro, baby corn, peas, carrots, and lotus root in a broth made from shellfish and butter, with each vegetable perfectly cooked.The lobster had a firm texture and paired well with the rich broth and asparagus risotto. The flower zucchini was stuffed with lobster and scallops, and the eggplant infused with shallots and garlic was delightful.For the main course, I had lamb and spare ribs. The robust umami flavor was impressive, and the crispiness of the supreme coated with cheese, bacon, summer truffle, and egg left a lasting impression.The dessert featured smooth vanilla and pudding, perfectly complemented by the slightly bitter coffee-flavored caramel. I also enjoyed small sweets inspired by coconut and pineapple, smoked flavors, and chocolate with lime and mint reminiscent of a mojito. The wild herbal tea served after the meal was fragrant and a perfect finish.The wine pairing complemented the dishes well, and overall, I was highly satisfied with the course.Each dish brought surprises, allowing me to not just "eat" but also "experience" the joy of dining. Less

A Rewarding Experience at La Kanro❣️This restaurant boasts a remarkable 4.23 rating on Tabelog, thanks to its genius chef✨, who has also been recognized by Michelin and Gault & Millau.✧*̣̩⋆̩☽⋆゜Omakase Course 28,600 yen▫️Sea Urchin The white asparagus potage is rich and has a milky texture that is simply delightful❣️ The consomme jelly has a subtle acidity that complements it perfectly✨ The sea urchin is rich yet not overwhelming, achieving a wonderful balance.▫️Egg This signature dish features a rich cashew nut paste paired with caviar✨ The creamy dragon egg has a smoky aroma that is incredibly delicious, and the texture of the croutons adds a nice touch. You’ll want to wipe your plate with bread!—Amuse— ▫️Tomato The heart-shaped chocolate-like presentation is absolutely adorable. One bite releases a burst of sweet tomato juice in your mouth.▫️Onion Soup The fluffy marshmallow melts in your mouth, releasing the sweet flavor of onions—so delicious✨▫️Dried Cod and Potatoes The crispy exterior contrasts beautifully with the creamy sesame tofu inside, making it irresistible.▫️Anchovy Butter The crunchy, crumbly sable has a perfect salty flavor and melts in your mouth.▫️Marinated Sardines The firm tart crust pairs well with the rich flavor of the sardines, making it a delightful dish.▫️Wagyu Prosciutto The crispy exterior and chewy gnocchi are complemented by the savory flavor of the Wagyu, creating a delicious experience✨▫️Octopus The octopus is tender yet has a nice texture, wrapped in a crispy fried pepper batter with a hint of herbs.▫️Borscht with Corned Beef When combined, it melts in your mouth, filled with gentle umami flavors.▫️Smoked Salmon Tartare The French smoked salmon contrasts beautifully with the creamy potato puree, creating a stable flavor profile.▫️Water Lily This dish perfectly captures the essence of Monet's pond. The abalone offers both a crunchy and tender texture, paired with junsai and mozuku, which is delightful✨ The tomato water and clam broth infused with kombu adds a gentle, refreshing touch.▫️Spaghetti Squash The fried ribbonfish has a crispy coating and a moist, fluffy interior. The saltiness of the domestic karasumi, combined with the acidity of the onion gazpacho and the crunch of cucumber, leaves a refreshing aftertaste✨▫️Bread The bread, infused with mascarpone, is so fluffy and moist that it changes shape when you hold it. It has a slight chewiness and a perfect balance of sweetness and saltiness—absolutely delicious!▫️Warm Salad This is one of my favorites! The sea bream broth and butter sauce are divine, making me wish I could lick the plate (but I’ll restrain myself). Each of the 15 types of vegetables used, along with the aroma of micro herbs, is simply irresistible❣️▫️Risotto The sautéed lobster is plump, and the risotto has a wonderful texture with asparagus and firm rice, rich with the umami of the bisque. Inside the flower zucchini, the lobster mousse has a fluffy texture reminiscent of a soufflé, accented by cilantro and dill. The sautéed zucchini, flavored with basil, was delicious.▫️Bacon Using only the core of the strip loin, it is infused with the aroma of hazelnuts, offering a rich flavor without being overwhelming. The soft, bursting texture is delightful☺️ The lettuce, known as shukuri, is paired with cheese, bacon, truffle, and boiled egg, creating a crunchy texture with a rich aroma from both the lettuce and truffle❣️ The cheese is light, which I love.—Dessert— ▫️Espresso and Dark Rum Pudding This is incredible. It has a slight bitterness that isn’t overwhelming, and the rum adds a gentle smoothness. The pudding is firm yet has a silky texture, and the whipped cream is simply the best✨I’ve had the baked goods set multiple times, and while everything is delicious, I particularly recommend the Florentines and canelés.The three types of chocolate—green apple and mint have a smooth texture with a gentle acidity and mint aroma, while the smoked chocolate is quite smoky and interesting. The piña colada has the perfect blend of coconut and pineapple puree.My personal top three are...1st: Salad & Pudding 2nd: Anchovy Butter & Risotto 3rd: Water Lily There’s so much more I want to include! Honestly, I could keep going❣️I may not be the best person to discuss French cuisine, but modestly speaking, this is the best French dining experience I’ve ever had, consistently renewing the excitement of my first visit.#Yui's Recommended Gourmet✨ I still have so much more to say, and my vocabulary is lacking, so I hope you’ll trust me and visit. You’ll surely be satisfied beyond your imagination.The 1/3 pairing was also fantastic, and there’s a 22,000 yen course available too.If you want to impress someone special, this is definitely the place! Less

I visited on a Sunday for the limited lunch course! At first, I thought five dishes might not be enough, but each dish was incredibly generous in portion. The dessert (shown in the second photo) alone was worth the price! I was very satisfied with the meal.The atmosphere in the restaurant was sophisticated, making it perfect for a date, and all the staff were friendly, which made for a very enjoyable lunch time.The restaurant itself is a bit tricky to find, located on the road side of an apartment building. Pressing the intercom and walking through the dimly lit corridor to take the elevator up to the restaurant felt like an exciting hidden gem! Less

I had been wanting to visit this restaurant for a long time. Initially, it was quite difficult to make a reservation, but recently, I found out that I could book a table through Tabelog.I was able to make an online reservation just a week in advance. However, there was only one spot left, so I recommend booking early.Upon arrival, you need to ring the intercom. After being let in, you take the elevator to the 6th floor. There, an extraordinary space awaits you. I was already excited before even tasting the food.This time, I reserved the omakase course for JPY 22,000, which included:- 2 Amuse-bouches- 3 Appetizers- 2 Fish dishes- 1 Meat dish- DessertI chose this option because the other popular course had a few more dishes, and I was a bit concerned about whether I could finish it.The second amuse-bouche was something like a gout platter, called "Egg." Haha! It might be risky for the guys, but it was incredibly delicious! It featured caviar, ikura (salmon roe), and something else I can't remember, but it was truly delightful and something I had been wanting to try for a long time.Next, the carpaccio also had caviar!!! The abalone risotto was also outstanding. Overall, I thought the portions were a bit small, but by the time dessert came, I was quite full.A variety of tiny pastries were served, which is sure to please any woman. If you can't finish them, you can take away everything except for the fresh sweets. At the end, there was a surprise from the chef!!!On my way out, I was shown the private rooms and the wine cellar. This is a wonderful restaurant where you can enjoy the best dishes in an extraordinary setting. I highly recommend it for special occasions. Less

I finally had the chance to enjoy dinner at a French restaurant in Nammorimachi.After ringing the intercom and taking the elevator up, I entered a calm and elegant space where I could enjoy a quality experience without feeling too formal. Each dish that arrived heightened my anticipation.Starting with the amuse-bouche, I was thrilled by the impressive presentation resembling a Baumkuchen. The subsequent dishes were incredibly cute, reminiscent of a flower garden. Each piece of finger food had a story behind its flavor, which was truly moving.The dish featuring white asparagus and shellfish was particularly memorable, capturing the essence of the season. The gentle sweetness of the asparagus paired beautifully with the umami of the shellfish, making me realize just how tender asparagus can be.The abalone dish was not only notable for the abalone itself but also for the exquisite combination with the sauce. The vibrant green sauce left a strong impression.With each bite, the flavors expanded, creating a luxurious feeling.The beef dish was cooked to perfection, resulting in a moist and tender texture. The refreshing aroma of sansho pepper provided a delightful accent, keeping the experience enjoyable until the very end.For dessert, there was an array of chocolates, puddings, and baked goods, all generously portioned and incredibly luxurious! The items in the box were available for takeout, allowing me to look forward to enjoying them later. The meal left me feeling satisfied even after dessert.Pairing options are available to complement the course. I enjoyed a non-alcoholic pairing featuring some rare teas, which were delicious and did not interfere with the meal.Each dish reflected the season and the chef's dedication. This restaurant is perfect for those days when you want to savor your meal slowly. I believe it’s not only suitable for special occasions but also a wonderful treat for oneself.I look forward to visiting again when the seasons change. Less

If you're looking for a place to celebrate special occasions or anniversaries, this is definitely the spot.It's especially recommended for dining with women.Located in Minami-Morimachi, the entrance requires you to press an intercom to enter, adding a unique touch. The elevator ride to the dining area creates a sense of anticipation, making you feel special even before the meal begins. The atmosphere invites you into an extraordinary experience.The cuisine is innovative, based on French cooking but not limited to any specific genre. Each dish is visually stunning, beautifully presented, and colorful, resembling a work of art. I realized that this is exactly what delights women. Of course, it’s not just about the aesthetics; the combinations of ingredients and the flavor profiles are thoughtfully crafted, providing enjoyment for both the eyes and the palate.Throughout the course, I was able to savor a variety of dishes, with a nice balance of flavors and textures, ensuring that I never got bored until the very end.Additionally, the service was attentive and comfortable, and the sommelier provided clear explanations of the dishes. I noticed many reviews praising the atmosphere and service, and I completely agree.I truly felt this is one of Osaka's representative innovative restaurants. Less

Located south of Minamimorimachi Station and Kitashinchi Station, La Kanro is a French restaurant that stands out with its mysterious ambiance amidst a tranquil streetscape. Entry requires pressing an intercom to unlock the door, creating a sense of exclusivity as if being invited to a hidden retreat, heightening anticipation even before arrival.Inside, you’ll find a sophisticated counter and two private rooms. The private rooms are family-friendly, accommodating a wide range of occasions from special anniversaries to family celebrations."We aim to provide our guests with an extraordinary experience," says Chef Junichi Nakamine, and true to his words, each dish in the course is filled with surprises and delights.**Menu** Omakase Course JPY 22,000 Omakase Course JPY 28,000 Sunday Limited Lunch Course JPY 11,000 Wine Pairing JPY 13,000 1/2 JPY 10,000, 1/3 JPY 8,000 Tea Pairing JPY 8,000 This time, we enjoyed the **Omakase Course JPY 28,000** and **Wine Pairing 1/2 JPY 10,000**.**Amuse** **Shrimp** A dish featuring New Caledonian angel shrimp combined with chewy wheat in a fragrant soup. The sweetness of the shrimp and the deep umami of the soup elevate the anticipation for the course.**Egg** A plate layered with cashew nut puree, balsamic sauce, croutons, and caviar, resting on a bed of "Dragon's Egg" from Oita Prefecture. The richness of the egg is beautifully balanced with the creaminess of the nuts and the acidity of the balsamic, creating a complex yet harmonious flavor.**Tomato, Squid...** What arrives before us are small specialties beautifully arranged like jewels, surrounded by vibrant flowers and fresh greens. Each item is of high quality, offering delightful surprises: - Fried dish made with cod and potato blended into sesame tofu - Anchovy butter sandwich - A dish inspired by borscht: corned beef, consomme, beet, and tomato jelly - Heart-shaped fruit tomato coating - Marshmallow of onion gratin soup - A cornet-shaped pastry filled with French smoked salmon, with black sesame underneath - Squid ink fried bread - Tart with marinated sardines and tomato sauce - Homemade paprika chips mixed with octopus and potatoes, sprinkled with paprika powder**Carpaccio** **Sweetfish with Herbs** The carpaccio of sweetfish, cured with kombu, is the most whimsical I’ve ever tasted! A jelly made from fish and clam broth, combined with tomato soup, gently envelops the umami of the sweetfish. Caviar, gold leaf, shiso, dill, and edible flowers add color, while the finishing touch of lime aroma creates a refreshing aftertaste. This dish captivates not only with its visual beauty but also with its depth of flavor.**Asparagus with Shellfish** **White and Shellfish** A dish celebrating the early summer with hairy crab, surf clam, and milk clam as the stars. The creaminess of scallops and sour cream is enhanced by the refreshing scent of lemon, highlighting the textures and flavors of each shellfish. It was a delicate taste that carefully brought out the essence of the ingredients.**Gargouillou** **Vegetables** A vibrant specialty using about 15 types of vegetables. Enjoy the different textures and flavors of broccoli, cauliflower, zucchini, bitter melon, vine spinach, fava beans, snap peas, and taro. Underneath the fresh baby greens is a soup made from clam broth and butter. The aroma of black olives adds an accent, resulting in a dish that feels like a celebration of the vitality of vegetables.**Bread** Homemade bread infused with mascarpone. Its fluffy texture and subtle sweetness are delightful, pairing excellently with the sauce.**Abalone** **Green and Abalone** A beautiful dish highlighted by a vibrant asparagus sauce. The black abalone from Tottori Prefecture is moist and tender, releasing rich umami with each bite. The slight bitterness of seasonal French wild asparagus adds an accent, perfectly complementing the rich risotto made with abalone liver. The addition of the flavor of bresaola creates a deep taste that feels like a concentration of the blessings of the sea and earth.**Beef** **Japanese Pepper and Artichoke** Roasted Hida beef from Gifu Prefecture. The moistly cooked red meat releases a refined umami with each bite. The crispy fried artichoke adds a pleasant texture, while the sauce made with onions, bacon, and Japanese pepper enhances the deliciousness of the Hida beef. The refreshing kick of the Japanese pepper tightens the overall flavor, resulting in a sophisticated taste.**Desserts** Chocolate with coconut pineapple, lime, and green apple, smoked. Even the post-meal coffee, espresso, and herbal tea are meticulously prepared, with the herbal tea having an impressively captivating aroma.These colorful bite-sized desserts are also available for takeout, beautifully packaged in a lovely paper bag.The cuisine, tableware, aromas, wine, and even the ambiance come together to create a complete work of art in French dining. This is a place you’ll want to visit on days when you wish to indulge in the extraordinary or share special moments with loved ones. Less

I had been wanting to visit this place for a long time.Upon entering, I took the elevator to the top floor, which features a sophisticated adult atmosphere.There are 6 seats at the counter, creating an incredibly moody ambiance.I started with champagne, which had a wonderful selection.- Amuse: PeasThe complex flavors burst forth—so delicious!- Egg: The caviar mixes beautifully with the rich yolk.- Carpaccio: Kinmedai (Golden Eye Snapper) with ChorizoBreak the sauce jelly and enjoy it together.- Spring Roll: Foie Gras and LobsterAbsolutely stunning! The taste was perfect as well.- Gargouillou: VegetablesServed with warm soup poured over it.- Poisson: Sweetfish SakuraA dish that captures the essence of spring.- Veau: Morel Mushrooms and Bamboo ShootsThe sauce drizzled over the meat is like art.- Desserts: So cute!You can take home about half of it.While the people next to us received their desserts in boxes, we got a bag—why?And the chef left before us!Even though it was a counter seat, I couldn’t see the cooking, and while the staff smoothly explained the dishes, I couldn’t remember anything due to the soft tone of their voice.I’m someone who enjoys discussing the food, so I didn’t get to experience the true charm of the counter.The private rooms are separated, making it suitable for small children as well.It seems like the best way to enjoy gourmet food is to relax and have fun without worrying about those around you.✨ Less

I visited La Kanro during my trip to Osaka.Upon entering, I found an elevator leading to the upper floor, and then a staircase that continued into the restaurant, which naturally heightened my anticipation before reaching my seat.This time, I ordered the omakase course with 9 dishes for JPY 28,900.There was an option for wine pairing, but I chose the tea pairing instead. Cold-brewed tea is quite labor-intensive, so I rarely get the chance to enjoy it, but it was wonderful to experience a variety of teas.Each dish was delicate, beautifully presented, and tasted fantastic. You could feel the care put into every plate.I definitely want to visit again the next time I'm in Osaka. Less