Tanaka Yoshihide Osaka

Currently, the restaurant is planning to relocate, so new reservations are temporarily suspended. Although it is listed on OMAKASE, I have never seen any openings available. This indicates that there are many loyal fans, and reservations are fully booked well in advance. However, there are occasionally 1 or 2 cancellation slots that appear on Instagram Stories throughout the year. On the day I visited, the new guests were filming videos of Chef Tanaka while he was cooking, which disrupted the dining atmosphere. This experience made me realize how important it is for restaurants to cherish their regular customers and the sentiment behind prohibiting video recording during meals.As for the food, it was truly outstanding. From the moment the first dish was served, I felt a strong desire to return, and by the time the final dish was served, that desire had turned into a firm conviction.【Price】Evening course JPY 22,000 + alcohol charges【Dishes】1. Fried white sweet sea bream topped with a turnip sauce, accompanied by a delicate and delicious broth made from clams, free-range chicken, and Jinhua ham. It also includes black shichimi and green yuzu.2. Flounder, sea urchin, and jellyfish topped with shaved frozen tomato.3. Salmon roe marinated in Shaoxing wine.4. Steamed oyster chawanmushi.5. Stir-fried blue crab that was alive until just before cooking, with leeks and ginger.6. Fig with white miso dressing, drizzled with chili oil.7. Shumai made with burdock and edamame.8. Spring rolls.9. Fried rice.10. Ramen.11. Mapo tofu.12. Dan dan noodles.13. Almond tofu. Less

White Sweet Sea Bream with Turnip SauceMixed Jellyfish, Flounder, Sea Urchin, and Ice TomatoIkura (Salmon Roe) Marinated in Shaoxing WineChawanmushi (Savory Egg Custard) with OystersStir-fried Blue Crab with Leeks and GingerFig with White Sesame Sauce and Chili OilShumai (Steamed Dumplings) with Burdock and EdamameCorn Spring RollsFinale:Fried RiceMapo TofuClam SobaAlmond JellyYangjing GanluChef Tanaka, known for his minimalist approach to cooking, surprised us this time with a couple of dishes that were more elaborate than usual, resulting in a slightly different menu composition. Less

The dishes served here transcend traditional Chinese cuisine.With intense heat, vibrant aromas, and layers of rich flavors,every time a dish is brought to the table, the atmosphere in the restaurant transforms.Not only is there delicate adjustment, but spices are used boldly,bringing out the natural flavors of the ingredients,ultimately resulting in a dish of high perfection.While the cuisine is powerful and full of vitality,it is not solely reliant on momentum.It is built upon meticulous calculations, combined with the chef's intuition and sound judgment.What they aim for is not a mere reproduction of someone else's perfected dish.It is a flavor that can only be created by Tanaka Yoshihide.This is a unique Chinese cuisine that leaves a deep impression in the memory of those who eat it.From Osaka, it presents a new possibility for Chinese cuisine. Less

Tanaka Yoshihide is my favorite Chinese restaurant, and I've been a regular since its opening day. Now, three years later, it has won the Tabelog Award 2025 Silver consecutively!This year, I couldn't visit until now, so it’s been over a year since my last visit in July.■ Tabelog Award 2026 Silver Winner ■ Selected as one of Tabelog's Top 100 Chinese Restaurants 2026 ■ Tabelog Visit Score: 4.40*Location: 3-7-1 Higashihonmachi, Miyakojima-ku, Osaka City, Osaka Prefecture *Access: 3-minute walk from JR Kyobashi StationWhat I had (including drinks and dishes):● Chawanmushi with Kyoto Red Chicken ● Amakusa Swordfish with Kujo Green Onion Sauce and Kikaijima Sesame ● Amakusa Grouper with Yurin Sauce and Spicy Daikon ● Mixed Rice with Amakusa Seaweed, Sea Urchin, and Sweet Shrimp ● Fried Oysters with Fermented Tofu and Woodleaf Tartare ● Yao Edamame and Grilled Burdock ● Figs with Kikaijima Sesame ● Shark Fin and Beef Hot Pot ● Corn Spring Rolls from Kuwako Farm ● Shiba Shrimp and XO Sauce Fried Rice ● Mapo Tofu ● Chinese Noodles with Local Chicken ● Chilled Dan Dan Noodles ● Almond Tofu First of all, the chef's smile is wonderful! He always greets customers with a cheerful demeanor, which makes for a pleasant atmosphere.As for my impressions of the dishes, he knows I love Sichuan pepper, so he generously added it to the Mapo Tofu, making it just to my liking! Of course, I ordered a second helping.Also, the dynamic fried rice made by Tanaka Yoshihide is always so delicious that I can't resist getting more.The spring rolls this time were made with sweet seasonal corn, and they were delightful!As its popularity skyrockets, it’s becoming harder to make reservations, but I definitely want to keep coming back to this Chinese restaurant!I’ll be back soon!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to keep writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

A renowned Chinese restaurant, Tanaka Yoshihide, located in Kyobashi, Osaka.Tonight, I attended a private gathering organized by an acquaintance, and we were treated to an extravagant seafood feast! It was truly abundant, with what is usually a single piece served in multiple varieties and generous portions, leaving me completely satisfied.Of course, the classic seafood dishes were also plentiful in both variety and volume.I indulged a bit too much in the Japanese sake.I thoroughly enjoyed the unique atmosphere of Tanaka-san's world.This is definitely a place I want to visit each season.It was a great meal! Less

A hard-to-reserve Chinese restaurant nestled in the shopping district of Kyobashi.I finally had the chance to visit for the first time! ✨✨With only 8 counter seats, it’s a special space where you can enjoy the chef's skills right in front of you, creating an exciting live atmosphere.Not only can you savor the dishes, but you can also see, smell, and feel them…It’s truly a place to enjoy with all five senses! From the first dish to the final course, I was filled with excitement the entire time.What surprised me the most was the final course.You can choose from four options: fried rice, Chinese noodles, mapo tofu, and dan dan noodles.You can select the size, and you can even try all of them! I opted for the small size and enjoyed all four dishes.Of course, you can also indulge in all of them in large sizes! Thank you for the precious seating.This is definitely a place I want to visit again if I get the chance!I hope to have the opportunity again…✨ Less

At Tanaka Yoshihide in Kyobashi, Osaka.Every time I visit, I feel that this restaurant values not only flavor but also texture and temperature.The steam that rises when the steamer is opened.The delicate mouthfeel of the shark fin.The piping hot aroma of the mapo tofu.The lightness of each grain in the fried rice.Every dish is meticulously crafted to ensure you experience the most delicious moment.What’s even more impressive is how precisely the size of each ingredient is uniform.By standardizing the size of the ingredients, the cooking is even, resulting in consistent flavor and texture.At first glance, this may seem like a simple task, but this attention to detail significantly enhances the overall quality of the dishes.Chef Tanaka studied Chinese cuisine at Tsuji Culinary Institute and later served as an instructor for nine years.His expertise, combined with his teaching experience, is reflected in the precision of every dish.The first half of the meal delicately showcases seasonal ingredients.In the second half, you can enjoy the classics of Chinese cuisine—shark fin, mapo tofu, and fried rice—at their best.This ebb and flow is a unique charm of this restaurant.As it celebrates its 3rd anniversary, Tanaka Yoshihide continues to evolve.I look forward to its new challenges ahead. Less

Course: JPY 22,000Alcohol: VariousTotal: JPY 32,000Located just a 5-minute walk from Kyobashi Station, this Chinese restaurant is nestled in a corner of a shopping street. I made a reservation during my last visit and returned to enjoy another meal.◯ Chawanmushi with Kyoto Red ChickenA delicate chawanmushi seasoned only with chicken broth and salt. It has a gentle flavor yet a deep richness.◯ Meji Tuna, Aori Squid, and Sea UrchinThis dish features Meji tuna and Aori squid from Amakusa topped with sea urchin from Awa Town, served with a Fujian-style seaweed soy sauce.◯ Fried ManagatsuoServed with a spicy Japanese radish oil sauce.◯ Kinmedai SoupA dish made with Kinmedai fish in a soup crafted from dried tangerine peel, Jinhua ham, and clam broth. The broth is delicious.◯ Oyster Chinese PorridgeA porridge made with chicken broth, featuring oysters from Ako and snap peas from Tounouen.◯ Burdock Shumai and Corn Shumai◯ Spicy Hot Pot with Beef Cheek and Shark Fin◯ Seasoned JellyfishSweet vinegar-marinated jellyfish topped with myoga ginger and shiso leaves, sprinkled with sesame from Kikaijima.◯ Spring Rolls with Young Corn and PorkThese spring rolls are made with corn from Kuwako Farm wrapped around premium pork from Izu. The sweetness of the young corn harmonizes beautifully with the pork, showcasing excellent pairing skills.There are four rice options, which can be chosen freely in terms of type and quantity:◯ Salmon and Lettuce Fried RiceFried rice made with homemade XO sauce.◯ Mapo TofuMapo tofu made with Wagyu beef from Kumamoto.◯ Chinese Soba with Clam and Chicken BrothThe broth is so good, it rivals that of a ramen shop.◯ Chilled Dan Dan Noodles◯ Almond TofuFrom start to finish, the quality was outstanding, and I was thoroughly satisfied once again. Chef Tanaka's sense of flavor combinations and sauces truly shines through. Given the quality, the price is incredibly reasonable.It was a great meal! Less

I had been eagerly looking forward to visiting Tanaka Yoshihide. It all started with a delicious craft beer from Shizuoka, followed by my favorite chawanmushi (savory egg custard) with its gentle flavor, and the tuna from Amakusa. The corn and burdock shumai were incredibly tasty! The spring rolls with young corn were fun to watch as they were rolled right in front of me, and the oyster congee was simply irresistible! For the final course, I could choose from fried rice, Chinese noodles, mapo tofu, or dan dan noodles, and since I couldn't decide based on my appetite at the time, I ended up trying a bite of each. I was completely satisfied, especially with the gentle almond jelly at the end! It was the best experience ever (*｀ω´)b I’m looking forward to my next visit! (*^^*) Tanaka Yoshihide is amazing! (*｀ω´)b Less

In a deep corner of Ura Tenma, I found an incredibly tiny restaurant measuring just four tatami mats, where Chef Tanaka, who previously ran the burnt sanma (mackerel pike) restaurant, showcased his unique background as a former instructor at Tsuji Culinary Institute. His life story is truly impressive. Not only is the experience entertaining, but the food is also delicious and reasonably priced, making it a popular spot that’s hard to book!Unfortunately, when I visited the burnt sanma restaurant in the fall of 2023, Chef Tanaka had already moved on to establish his own place.Thanks to the support of regular customers, I was able to visit Tanaka Yoshihide. The L-shaped counter with eight seats is filled with a lively atmosphere, creating a cozy and intimate setting that encourages engaging conversations.Using fresh and juicy seafood like Amakusa squid, meji tuna, red sea urchin, katsuo (bonito), kinmedai (red snapper), oysters, clams, and seasonal fish, along with fresh vegetables such as snap peas, namida beans, Oura burdock, and corn, the dishes are meticulously crafted with flavors that never disappoint.He is planning to relocate to Tanimachi Rokuchome soon.It was a great meal! (^^)Today's menu: JPY 33,000- Chawanmushi (savory egg custard) with Kyoto red chicken- Amakusa squid, Amakusa meji tuna, Akau uni (red sea urchin), Fukien seaweed soy sauce- Katsuo (bonito), Kara-age (fried chicken), Yurinchi sauce- Chiba kinmedai (red snapper), clam broth with turnip soup, Jinhua ham, yuzu- Hyogo oysters with snap peas from Higashi Farm and namida beans in Chinese porridge- Oura burdock, corn from Kuwako Farm, Shumai (steamed dumplings)- Beef cheek and shark fin in spicy hot pot- Condiments: jellyfish, myoga (Japanese ginger), shiso leaves, sesame- Young corn from Kuwako Farm, black pork from Izu in spring rolls- Fried rice with seasonal fish and lettuce- Chinese noodles with clams and free-range chicken- Mapo tofu- Chilled tantan noodles- Almond tofu- Tieguanyin tea- Other drinks Less

This is my 12th visit to Chef Yoshihide Tanaka's restaurant, formerly known as "Sanma Kurokoge Shokudo." On the day of my reservation, I, a large mammal weighing around 90 kg, met up in front of the restaurant and entered the dining area for the first seating at 5 PM! I took my seat at the counter, and the omakase experience began. Here’s what was served: - Sawara (Spanish mackerel) and Kinka ham soup - Amakusa squid, sea bass, and purple sea urchin sashimi with Fuzhou seaweed sauce - Kyoto red chicken and Akou oyster soup - Fried Akahata (red snapper) with spicy daikon and oil drizzle sauce - Chinese porridge with peanut oil, snap peas, and Kinka ham soup - Shumai with Shizuoka Daio burdock and asparagus - Jellyfish with Kikaijima sesame and perilla - Medicinal soup with mushrooms and shark fin - Young corn spring rolls The menu was completely different from my last visit. Seasonal ingredients were cooked to perfection, showcasing the essence of Japanese cuisine. To finish, I enjoyed the signature dishes! - Hairy crab, shirasu (whitebait), and lettuce XO sauce fried rice - Clam and local chicken Chinese noodles - Mapo tofu with white rice - Cold dan dan noodles At the end, I was asked how many types of the four options I wanted and the portion sizes. I ordered the fried rice and mapo tofu in medium portions, and the Chinese noodles and dan dan noodles in small portions. The fried rice was delicious! I even enjoyed the mapo tofu with the fried rice, creating a mapo fried rice dish! Additionally, I used the soup from the Chinese noodles to mix with the fried rice, giving it a unique twist! And for dessert! - Almond tofu I was completely full. By the way, they now accept card payments, but if you pay in cash, you will receive a complimentary - Chili oil Currently, the restaurant has a Tabelog rating of 4.38. Less

On this day, I headed to Kyobashi. It had been about six months since my last visit to Tanaka Yoshihide. I arrived at the restaurant at 8 PM. The restaurant is located about a 5-minute walk from Kyobashi Station, nestled within the Kyobashi shopping arcade. Inside, there is an L-shaped counter with only 8 seats. This time, I sat side by side with three friends at the front (*´-`). The meal consists solely of an omakase course, starting all at once. We began with a Kaku Highball ( ^ ^ )/□. This day’s course featured a lot of seasonal vegetables. That said, it was still quite filling, and I was sure to leave with a full stomach (*≧∀≦*). I heard they will be relocating next year, so I hope to come back one more time before that (*´∀`)♪. It was a great meal.< Omakase Course >◎ Chiba Prefecture's Tachiuo (beltfish) ... A thick cut of tachiuo, filleted into three pieces, is served. It is grilled and then served with a sauce made from clam and jidori chicken broth, along with Tohnoen's turnip, dried tangerine peel, and Jinhua ham. The black shichimi adds a nice accent and is delicious.◎ Sashimi ... Featuring Ama Kusa's squid, purple sea urchin, and Isaki from Ainanchō. Served with a sauce made from Fujian seaweed and egg yolk marinated in Shaoxing wine. This sauce pairs well with both sake and rice~ (๑>◡ Less

June 2026. I visited Tanaka Yoshihide in Kyobashi.Everything I had was amazing, but the sashimi, oyster chawanmushi, young corn spring rolls, and herbal soup were simply too delicious! (^^)It was a great meal.【Omakase Course】☆ Grilled salt mackerel from Chiba Served with turnips from Tounoen, dried tangerine peel, and Jinhua ham Clam and jidori chicken soup with black shichimi ☆ Assorted sashimi Aori squid from Amakusa and purple sea urchin Isaki from Ainanshi Soy sauce made with Fujian seaweed and egg yolk marinated in Shaoxing wine ☆ Oyster chawanmushi from Sakoshi Dashi from Kyoto red chicken and sudachi ☆ Fried red sea bream from Amakusa Served with spicy daikon oil sauce ☆ Snap pea porridge from Tounoen Made with snap pea pod dashi Dashi from Kyoto red chicken, Jinhua ham, and burnt green onion oil ☆ Two types of shumai Burdock from Oura, Shizuoka Asparagus from Yasui Farm and Cambodian green pepper ☆ Sweet vinegar marinated jellyfish with condiments Myoga, shiso, and sesame from Kikaijima ☆ Shark fin herbal soup Shark fin, open nameko mushrooms, and natural wood ear mushrooms Longan, jujube, and glutinous rice Soup from Kyoto red chicken and Jinhua ham with longan ☆ Young corn spring rolls from Kuwako Farm and Izu ☆ Four types of rice dishes to finish Fried rice with soft roe and lettuce in XO sauce Chinese noodles with clams and jidori chicken Mapo tofu Chilled dan dan noodles ☆ Almond tofu ☆ Chinese tea: Nichigetsuka Less

2026.06.04This is my seventh visit to the popular Chinese restaurant "Tanaka Yoshihide" in Kyobashi, Osaka, since my last visit at the end of November last year!We made a reservation for 8 PM and met up with three friends from Osaka and one from Tokyo at JR Kyobashi Station, totaling four of us. We settled in at the right side of the L-shaped counter.◆ Omakase Course - Grilled salt mackerel from Chiba - Turnips from Tounouen, dried tangerine peel, Jinhua ham - Clam and jidori chicken soup with black shichimi - Assorted sashimi - Aori squid from Amakusa and purple sea urchin - Isaki from Ainanshi - Soy sauce made with seaweed and egg yolk marinated in Shaoxing wine from Fujian Province - Chawanmushi (savory egg custard) with oysters from Sakoshi - Dashi from Kyoto red chicken, sudachi - Fried red sea bream from Amakusa - Spicy daikon oil sauce - Snap pea porridge from Tounouen - Broth from snap pea pods - Dashi from Kyoto red chicken, Jinhua ham, and burnt green onion oil - Two types of shumai - Burdock from Shizuoka - Asparagus from Yasui Farm and fresh pepper from Cambodia - Sweet vinegar marinated jellyfish with myoga, shiso, and sesame from Kikaijima - Shark fin herbal soup - Shark fin, open-nameko mushrooms, and natural wood ear mushrooms - Longan, jujube, and glutinous rice - Soup from Kyoto red chicken and Jinhua ham with longan - Young corn from Kuwataka Farm and spring rolls from Izu - Four types to finish off - Fried rice with soft roe and lettuce in XO sauce - Chinese noodles with clams and jidori chicken - Mapo tofu - Chilled dan dan noodles - Almond tofu - Chinese tea: Nichigetsuka◆ Drinks - August Beer - Chita Highball - On the rocks Shaoxing wine: LongI had beer, two had highballs, and one had white wine as we toasted and said, "Let’s eat!"We started with the large and thick mackerel from Chiba, grilled with a gentle flavor in a soup style. The luxurious herbal soup with shark fin was a new addition to the menu. The fried red sea bream and young corn spring rolls were so delicious that we asked for seconds. All four dishes to finish off were served in regular portions, and I was stuffed—definitely overindulged!I heard they will be relocating to Tanimachi 6-chome next spring, so I hope to visit again before then.Thank you for the meal! (●^o^●) Less

Currently, it seems that only regular customers can make reservations.Thanks to the kindness of a regular, I was able to visit again.The counter seats for 8 people turn over twice, but Chef Tanaka wants to share his culinary creations with even more guests, so he plans to relocate next year.First, I watched as he carefully shelled snap peas right in front of me.He mentioned that the shells would be used for broth.That's a great example of sustainability!As I felt during my last visit, the dishes are exceptional, but the sauces that accompany each dish are outstanding, making it easy to enjoy with drinks or to eat multiple bowls of rice.This time, the Fujian seaweed sauce was so wonderful that I strongly requested it for sale. (laughs)Now, here’s the menu for this visit:1. Chiba's Spanish Mackerel Very thick and meaty. Served with turnips from Tounoen, dried tangerine peel, Jinhua ham, and a broth made from clams and local chicken.2. Amakusa's Squid Sea urchin Isaki from Ainanchō Sashimi Here, we have the previously mentioned Fujian seaweed sauce.3. Steamed Egg Custard with Sakoshi Oysters From Sakoshi in Akō, Hyōgo Prefecture. This bay is rich in quality plankton, producing one-year-old oysters that are plump and juicy. The custard is filled with a generous amount of oyster meat.4. Fried Red Snapper from Amakusa Served with spicy daikon oil sauce This sauce is also excellent.5. Snap Pea Porridge from Tounoen With scallion oil Surprisingly, the snap peas made an appearance in the porridge.6. Shumai with Daikon from Ōura Packed with a generous amount of burdock, releasing a wonderful aroma.7. Shumai with Asparagus from Yasui Farm and Cambodian Pepper8. Seasoned Jellyfish Delicately sliced aromatic vegetables on top of the jellyfish.9. Shark Fin, Longan, and Jujube Herbal Soup Loaded with nameko mushrooms. A revitalizing soup that boosts your energy.10. Spring Rolls with Young Corn from Kuwataka Farm and Premium Pork from Izu The corn silk is also used as an ingredient.11. Four types of rice dishes You can choose the portion size. I tried a bite of each: - Fried rice with shirasu (whitebait) and lettuce, XO sauce - Chinese noodles with clams and local chicken - Mapo tofu - Chilled dan dan noodles12. Almond TofuTo accompany the meal:- White Wine Yann Durieux Love and Pif Bourgogne Aligoté It has a mineral quality with a hint of acidity.As always, the chef is incredibly skilled and keeps the conversation lively throughout the meal.This time, we talked about his days as a teacher at Tsuji Culinary Institute, his family, and the local Chinese restaurants he frequented while living in Tokyo.The conversation never ran dry as the night in Osaka unfolded. Less

I finally got to meet Tanaka Yoshihide again after 5 years since my last visit to Sanma Kurokoge Shokudo in May 2021. This place has become increasingly popular, making reservations difficult, and the prices have gone up, making it feel distant from me. However, I really wanted to eat here again, and thanks to a friend who made a reservation, I was able to visit.The location is in Kyobashi, just a 3-4 minute walk. It's located in an arcade, so you won't get wet in the rain.The first seating starts at 5 PM, and we were guided in one by one.The restroom is on the second floor.Everyone starts at the same time.There are only 8 counter seats available for the course meal.I had heard they only accepted cash, but it seems they now accept card payments as well.We started with a toast:*Augus Beer JPY 1000* This is a local beer from Shizuoka. It's light and easy to drink.Now, let’s start with the dishes:● *Spanish Mackerel from Amakusa* Served with plenty of turnip and a nice aroma from kabosu. The Spanish mackerel was delicious.● *Squid and Isaki from Amakusa* With purple sea urchin. The squid was sliced incredibly thin, but packed with flavor. The isaki had a hint of fat. The sea urchin was also delicious. The sauce was not soy sauce, but a combination of seaweed tsukudani and egg yolk, which was amazing! \(^o^)/● *Chawanmushi* With oysters from Akou and eggs from Banshu. Since it wasn't too hot today, the warmth of the chawanmushi was just right.*Fruit-infused sparkling water JPY 1000 and up* Mandarin? Orange flavor.● *Deep-fried Scad* I was surprised by the large size of the scad. The only scad I had seen before was much smaller. Both the meat and the batter were delicious. The dipping sauce was made with grated daikon and something else, which was tasty on its own.● *Shumai* ● *Spring Rolls* With young corn from Shizuoka and pork.● *Jellyfish* With tomato sauce.● *Dim Sum* Made with shiratama flour and Kaga lotus root. The sweetness and curry flavor were delightful.*Black Oolong Tea JPY 800*● *Shark Fin* With pheasant broth. It seems this is a common dish in Shikoku.● *Final Course (4 options)* Fried rice with shirasu and lettuce, cold tantan noodles, clam and chicken soup noodles, and mapo tofu.You can choose from small, medium, or large sizes.I ordered the mapo tofu in small and the rest in medium!● *Tea from Taiwan* Ceylon tea.● *Almond Tofu with Medicinal Herbs* With white fungus.I truly wanted to try Tanaka-san's dishes once more in my lifetime. I was able to enjoy them again, and they were just as delicious as I remembered.I am grateful to my friend for making the reservation. Thank you! Less

I visited Tanaka Yoshihide in Kyobashi for the first time in seven months. I can’t go too often, or I might go bankrupt, so this was just right. This time, I went with a friend instead of my usual sister.【Omakase Course】★ Grilled Sawara (Spanish mackerel) The fragrant sawara paired with plenty of light turnip was delicious! (^ -^)★ Aori Ika (bigfin reef squid), Isaki (grunt), and Purple Sea Urchin The special sauce made from fresh seaweed was incredibly tasty! I could eat it with rice all day long! (>_ Less

I finally had the chance to visit "Tanaka Yoshihide" in Kyobashi, Osaka, a long-awaited experience.This restaurant is renowned for being extremely difficult to book, as they do not accept new reservations at all. Thanks to a regular customer who invited me, I was able to make this special night a reality.Located about a 5-minute walk from JR Kyobashi Station, the restaurant is situated in a stylish building with a striking gray brick exterior. The tapestry featuring the character "福" (Fuku, meaning "fortune") and the restaurant's name welcomed me, raising my expectations even before I opened the door.Inside, the atmosphere is refined with only eight counter seats, where Chef Tanaka's meticulously crafted omakase course began. Each dish showcased his exceptional skills and dedication, bringing out the best flavors of the ingredients. I was truly moved by the exquisite dishes, and it’s rare to find a restaurant where the phrase "only here can you taste this" fits so perfectly.Beyond the incredible food, I felt the chef's passion throughout the meal, allowing me to enjoy a rich experience that transcended mere dining.Knowing I might not return soon made each bite even more precious, and before I knew it, I was completely absorbed in every dish. This is a unique Chinese restaurant that Osaka can be proud of. If you have the opportunity, I highly recommend visiting with someone special. Less

I've been wanting to visit this Chinese restaurant for a long time, and thanks to a friend who managed to secure a reservation at this hard-to-book place, my wish finally came true. I had almost given up hope since they weren't accepting new reservations anymore.The counter seating for 8 was filled with familiar faces, creating a friendly and warm atmosphere. The chef was very approachable, making for a wonderful experience.The menu featured creative Chinese dishes, and the sauces were delicious and memorable. Everything was innovative and tasty.The main dish was shark fin, with a crispy exterior and an irresistible flavor. I added some white rice halfway through to stimulate my appetite, and there was a chance for seconds!For the finale, I selected the soup noodles, mapo tofu, fried rice, and tanmen, all in portions to my liking. Of course, I had everything! Since I'm not great with spice, I opted for a small portion of the mapo tofu.I left feeling completely satisfied, to the point where I couldn't eat another bite!I heard they will be relocating soon, and when they do, they will have more seating and offer a la carte options, so it seems there will be more chances to reserve a spot.I'm looking forward to it! Less