Tomono Osaka

I decided to visit Osaka and made a reservation at OMAKASE.Enjoying high-end Chinese cuisine at the counter.The course started with a luxurious sea urchin and ginkgo rice.From the very first dish, my anticipation for the following courses grew.Each dish that followed was uncompromising, showcasing high levels of craftsmanship.Among them, the Peking duck left a particularly strong impression.I don’t want to spoil it, so I highly recommend trying this dish for yourself.To finish off, I had a large serving of Mapo Tofu and a medium serving of cold Dan Dan noodles.The entire course was satisfying from start to finish.It was a great meal! Less

I had been eagerly waiting for this!I heard from someone who is even pickier about Peking Duck than I am that TOMONO's Peking Duck is exceptional, and I had been looking forward to visiting for a long time (laughs).It definitely exceeded my expectations, but I must say, the Nodoguro (blackthroat seaperch) was unforgettable for me.Every dish is crafted with care, incorporating high-quality ingredients, and the blend of Japanese elements adds a refreshing twist that feels familiar, making it hard to put down my chopsticks.This is an experience you can only have at TOMONO (`σ̴̶̷̤ ̫ ᴗ̤´).I also loved the minimalist design of the space, which felt perfectly curated.It was amazing—thank you for the wonderful meal! Less

My first visit to TOMONO.I started with a refreshing dish of sweet shrimp and caviar on rice vermicelli, infused with the aroma of straw.Since it was cold and rainy, I enjoyed a warm white tea.Next, I had the vongole with scallion sauce and okra, which had a delightful sticky sauce and a wonderful onion fragrance.The tempura-style Anago (conger eel) was served with sea urchin and a fish sauce ponzu, which paired beautifully.The shrimp paste and corn fritters were delicious on their own, but also tasty with a bit of doubanjiang or ketchup.For my second drink, I had a cold Meizan Oolong tea.The roasted pork was tender and incredibly delicious.The Peking duck, finished right in front of me, was served with peach pineapple and foie gras, and I was pleasantly surprised by how well they complemented each other.To finish, I ordered the Wuyi Rock Tea, Shui Jin Gui, which took about five minutes to prepare, but it was comforting to enjoy a rich and warm oolong tea.The shark fin steak and winter melon were served with a hairy crab sauce, and while I usually don't have fond memories of shark fin outside of soups or stews, this was exceptionally good.The fried grouper and Moroccan beans were also delicious on their own.The Noto beef Chateaubriand and eggplant gratin were both even richer and tastier when paired with the sauce.There were two types of rice dishes, but since I wasn't sure about the portion sizes, I opted for the medium size.I had Cantonese-style soy sauce fried noodles and mapo tofu with white rice, and I think I could have gone for the large sizes for both.For dessert, I enjoyed almond ice cream and tapioca milk.Overall, the volume and taste were excellent, and I look forward to returning in a different season. Less

I absolutely love the Chinese dishes created by Ryo Tomono and visit regularly.【Dishes I enjoyed】· Chilled rice vermicelli with sweet shrimp and caviar · Bay shell with scallion sauce and okra · Densuke anago (conger eel) with purple sea urchin · Fried bread with shrimp paste and corn · Cantonese-style char siu (barbecue pork) · Peking duck with mango, passion fruit, and foie gras (simply the best!) · Shark fin soup with winter melon and hairy crab from Ishikawa · Fried snapper with tempura snap peas and aromatic sauce · Noto beef gratin with grilled eggplant and Fushimi peppers · Yakisoba (fried noodles) · Mapo tofu with rice · Ice cream with coconut milk tapioca and caramelized walnuts This month was another peak of deliciousness! Less

My friend and I decided to treat ourselves to a nice meal, so we made a reservation about two months ago to visit this restaurant.The interior was incredibly sophisticated, adorned with decorations like bonsai trees. It seemed to have only about 8 counter seats surrounding the kitchen, and it appeared to be fully booked with four groups of two on that day, although I might be mistaken about the exact number.I don’t usually eat Chinese food, but I found the variety of dishes to be quite enjoyable. The caviar, whether it was smoked or grilled, was particularly delicious and left a strong impression.The Peking duck wasn’t crispy, which was unexpected, but it was very tasty with ingredients like mango.The mapo tofu was also fun to eat, as it allowed for some flavor variations. Less

I enjoyed the drinks paired with the meal as usual.【Cold Rice Vermicelli】 Rice vermicelli with fruit tomatoes, sweet shrimp, and caviar 【Bai Shell】 Ishikawa Prefecture 【Nodoguro (Blackthroat Seaperch)】 Purple sea urchin 【Shrimp Toast】 A nostalgic taste 【Char Siu】 Cantonese-style (on the sweeter side) 【Peking Duck】 Foie gras and Taiwanese pineapple 【Shark Fin Steak】 Winter melon with sauce 【Kue (Grouper) Tempura】 Tempura of Manganji pepper with aromatic vegetable sauce 【Chateaubriand】 Noto beef from Ishikawa Prefecture, served with grilled eggplant gratin and wild asparagus 【Yakisoba】 Thin noodles 【Mapo Tofu】 【Ice Cream】 Coconut milk with tapioca and caramelized walnuts Thank you, Ryo Tomono, for another wonderful meal today! Less