Member-only, private room Tsuki to Jupon is a great place. The fact that every room is private is wonderful. You only come across other customers when you go to the restroom. It's rare to see them otherwise. This allows for a relaxed atmosphere to discuss work or anything else. This time, we ordered the pork shabu-shabu course. The appetizer assortment that came out first was beautiful! They even have their famous golden egg. The pork slices were thinner and easier to eat compared to before. The shabu-shabu cooked in the broth was delicious. The closing dish of mekabu noodles was also great.

We wanted to try it once and made a reservation for four people. The place is not obvious from the outside, so if you enter "6-17 Ikeda-cho" in a map app near Temma Station on the Osaka Loop Line, you will find it easily. Ring the buzzer on the first floor and go up to the second floor. Tell the reservation at the register on the second floor and go to the table seat. Let's start with a toast with beer! We acclimate our bodies to purine with beer. Oysters, Ise lobster, shirako, ankimo, sea bream, and snow crab, a luxurious gout hot pot. It has been a few days now, and no one has been struck down, so could it be that the purine level has dropped to zero with the vegetables served together? Perhaps the zero-calorie theory may also apply to purine. This is a great discovery! Thank you for the meal!

In Temma, there is a famous restaurant known for its gout hot pot. It is a members-only establishment with private rooms where you can enjoy food and time in a calm setting. I was invited to visit this restaurant by a couple who I am grateful to, as it is their mentor's restaurant. The meal started with appetizers and sashimi (bigfin reef squid, bluefin tuna, tiger prawn), followed by the main dish of gout hot pot. The ingredients included live spiny lobster, soft shell crab, scallops, red snapper, monkfish liver, shirako, oysters, along with Chinese cabbage, rapeseed blossoms, raw enoki mushrooms, maitake mushrooms, sliced burdock, white spring onion, and shirako tofu - a luxurious array of ingredients. After finishing the meal, we made a porridge with the remaining broth and topped it with salmon roe, which was a sinful delight. The spiny lobster moving in the pot while being cooked showed its strong vitality, and the soft shell crab, with its soft shell just after molting, allowed us to taste the full flavor of the crab directly. This restaurant is a seafood lover's paradise. If you have the chance, I highly recommend visiting.

Today, I went out for drinks with my fishing senpai and boss after a long time. I chose the restaurant, and we requested a private room for some light business talk. The restaurant is a members-only establishment, but as long as at least one person becomes a member by paying a fee of 3000 yen, non-members can also enter. We arrived at 7:00 pm for our reservation. The cute female owner welcomed us and showed us to our room. We had reserved the Gout Nabe course for three people, with one person in our group not liking oysters, which we informed them of in advance. We started with a toast after taking a gulp of the complimentary turmeric drink. The course included appetizers, sashimi, Gout Nabe, rice porridge, and dessert. We enjoyed beers, highballs, and chu-hai drinks throughout the evening. The appetizer platter included smoked eggs, plum jellyfish, seaweed noodles, marinated firefly squid, pork and cabbage stew, oyster in sansho pepper, boiled peanuts, terrine, coffee beans, and marinated coffee beans. The smoked eggs were a hit and could be taken home as a gift. The oyster in sansho pepper was delicious, and the marinated coffee beans had a unique flavor. The sashimi platter featured tuna, striped jack, and seared Spanish mackerel with a fun dry ice presentation. The highlight was the Gout Nabe with live spiny lobster, scallops, sea bream, blowfish, soft-shell crab, anglerfish liver, blowfish milt, and salmon roe, along with various vegetables and tofu in a light soy-based broth. The meal ended with a fantastic rice porridge topped with salmon roe. The restaurant's cozy atmosphere and delicious food make it perfect for a casual gathering or business entertaining. Thank you for the wonderful meal!

There are no signs even near the Pralatemma area here. It's a members-only hot pot restaurant. The specialties are "Tsuufu" hot pot and softshell turtle hot pot, as well as beef shabu-shabu and duck breast. Today, I had the Tsuufu hot pot course for 8800 yen. Starting with the appetizer assortment. The smoked egg was delicious. The sashimi assortment included bluefin tuna, bigfin reef squid, and jumbo shrimp, all seafood. Finally, the long-awaited Tsuufu hot pot arrived. It had spiny lobster, snow crab, sea bream, monkfish liver, oysters, shirako, and salmon, an incredible hot pot with amazing ingredients. The soup started out clear but absorbed the flavors and became incredibly tasty. The final rice porridge was outstanding. This is a restaurant that you'll want to come back to, suitable for business meals or gourmet gatherings.

I had a course meal of softshell turtle! Softshell turtle is known for stamina recovery and collagen, but of course, delicious taste is the best, right? The dishes were all filled with softshell turtle and I was completely satisfied with a full stomach. It became my top choice for a restaurant I want to visit again! ✨

Thinking back, last year in March, a state of emergency was declared due to the coronavirus pandemic, leading to an unprecedented situation. After the restrictions were lifted, we gradually adapted to the changed daily life, but as winter approached, the number of infections started to rise again. Eventually, a second state of emergency was declared in the Tokyo metropolitan area. Despite the challenging circumstances, certain things remain essential in life, and one of them is "dining out." Recently, I had a long-awaited dinner at Tsuki to Suppon. This restaurant is a members-only traditional Japanese cuisine establishment located near the kitchen town of Tenma in Osaka, known for its famous "gout hot pot" and Suppon (softshell turtle) dishes. The place is not easy to find for first-time visitors, with no prominent signs except for a cryptic drawing of a moon and a Suppon. It's best to call ahead once you are nearby to avoid getting lost. This time, we ordered a course featuring Shabu-Shabu hot pot with Saga beef and Himuro pork, tailored to our preferences for meat and mushrooms. The meal started with a pre-dinner drink of Ukon (turmeric) to set the mood. The appetizers included a variety of small dishes like lotus root, ginkgo nuts, cherry tomatoes, and terrine. The sashimi of Botan shrimp was impressively large and fresh, with a firm texture. The natural tuna had a rich red meat and the fresh squid provided a satisfying chewiness. As a surprise, we were served Suppon sashimi, which was a delightful addition to the meal. The Suppon eggs were marinated in soy sauce, offering a unique two-layered texture. The liver was creamy and smooth, while the cartilage had a crunchy texture reminiscent of pufferfish fins. We also tried the fresh Suppon blood mixed with apple juice, which was surprisingly delicious. Moving on to the main course, we were amazed by the assortment of mushrooms served with the vegetables. The Saga beef and Himuro pork were incredibly tender and flavorful, especially the sweet Himuro pork. It was a feast of high-quality ingredients that left us fully satisfied. Despite wanting to try the noodles or porridge as a finale, our stomachs were too full to indulge further. We ended the meal with a dessert and expressed our gratitude for the delightful dining experience. It was a special occasion, and we look forward to returning with friends once the situation with the pandemic improves. Thank you for the wonderful meal!

I went to a members-only restaurant in Temma. Instead of hot pot, I chose the seasonal kaiseki course (5000 yen) with all-you-can-drink option (2000 yen) on this day. The restaurant has private rooms, which are spacious and smoking is allowed. The course included appetizers, sashimi, shabu-shabu, tempura, uni rice bowl, and it was very delicious. Thank you for the meal!

I went to eat duck hot pot, but the recommended dish at this restaurant was turtle, as the name suggests. The appetizers were all eye-catching, with dishes like turtle salad and golden eggs, and they were not only visually appealing but also delicious. I decided to try the turtle sake as well. The duck hot pot was also delicious, but I thought I should come back to try the turtle again. The hot pot vegetables were plentiful and refreshing.

I visited the hidden gem "Tsuki to Suppon" for the first time to try suppon (softshell turtle) hot pot. I had a taste of the blood and enjoyed the appetizer of suppon eggs. You can eat a whole turtle, including the heart and organs, for energy boost! The porridge at the end was amazing! The broth was so flavorful! I felt like being an adult is great. The atmosphere inside the restaurant was also nice. I would love to go again!

The entrance area looked cluttered like a storage room, giving a disappointing first impression. Despite being a hidden gem with relatively high prices, the lack of attention to detail was evident. The individual rooms were spacious but cleanliness seemed lacking throughout the establishment. The dishes and condiments were dusty, and the service felt amateurish. The hostess, dressed in a kimono, was brusque and lacked warmth. The mention of a famous actress as a regular patron felt inappropriate. The restroom was also unclean, with unnecessary decorations adding to the unsanitary feel. The elaborate appetizers looked visually appealing, but some garnishes appeared wilted. The sashimi seemed questionable in freshness. The main hot pot dish was well-seasoned and carefully prepared. In conclusion, this is not a place I would visit again, as it is not suitable for formal occasions but rather for casual gatherings with friends.

There are not many restaurants with private rooms in Temma, but this place is a members-only, reservation-only establishment where you can enjoy a leisurely meal in spacious private rooms. I visited here last year after seeing it featured on TV for serving edible flowers. I tried the Flower Hot Pot course. Edible flowers are flowers that can be eaten. They are visually stunning and are popular among women for their beauty benefits as they provide a good balance of vitamins and minerals. I have tried flower hot pot at other restaurants before, but the flowers here were very luxurious - I couldn't resist taking a picture! The taste has a slight bitterness from the flowers, but it feels good for the body. The vegetables and sashimi were also delicious. Most of all, I was surprised at how relaxing it was in Temma. There are many other courses available, so I look forward to trying a different one next time. Thank you for the meal!

I've always wanted to try eating softshell turtle, and I recently discovered a hot pot restaurant where members can eat it, so I decided to go check it out! I was wondering how to become a member, but I was able to easily make a reservation without any issues. Even new customers can become members on the same day with a fee of around 3,000 yen. For this visit, I made a reservation for the softshell turtle hot pot that I was looking forward to. In addition to softshell turtle, they also offer gout hot pot, pork shabu-shabu, octopus shabu-shabu, and other hot pot dishes. Here is a summary of the dishes I tried: - Softshell turtle alive blood with apple juice: The alive blood mixed with apple juice had no smell and tasted mostly like apple juice. - Appetizers: Instead of softshell turtle, a variety of appetizers were served, including smoked golden bird eggs and firefly squid. - Softshell turtle sashimi platter: A platter of red meat, fat, heart, and liver sashimi. The taste was very light and not fishy at all. - Softshell turtle fried chicken: Fried chicken made from the leg base of the softshell turtle. It was a bit difficult to eat but tasted mostly like chicken. - Softshell turtle hot pot: The hot pot arrived with the softshell turtle immersed in the soup. The staff prepared the softshell turtle and lit it up. The soup was meant to be enjoyed, and it had a light taste almost like chicken. - Softshell turtle porridge: The porridge had a strong softshell turtle flavor, which some may find overpowering. I found it better to add a bit of ponzu sauce. - Dessert: Strawberry and shine muscat for a refreshing end to the meal. Overall, I had my first experience of eating softshell turtle, and it was surprisingly light and almost tasteless, similar to chicken meat. The restaurant had a calm atmosphere with private rooms, allowing me to fully enjoy the softshell turtle dining experience. I look forward to trying out other hot pot courses as a member!

There is a slightly grotesque photo (^o^;) because the skin and body are tired, I felt like having some softshell turtle. I made a reservation and visited "Tsuki to Juppontan" after a long time. First, I had a raw blood apple juice cocktail... it tasted mostly like apple juice and was easy to drink. The appetizers in the bento box... I liked the taste of sunazuri and mozuku namul. Next, a sashimi platter of softshell turtle... I swallowed the bitter gallbladder without chewing. I liked the crunchy texture of enpera with ponzu sauce. The eggs burst in the mouth and were rich. I want to make a rice bowl with the eggs ❤ The round pot arrived... (^o^;) Is it supposed to be like this? It's a bit... like the softshell turtle is bathing in a clay pot. The meat part is already cut, with the shell on top. The staff neatly removed the enpera part. The broth was lightly seasoned, served as is or with two types of ponzu sauce, it was refreshing. There was plenty of meat and enpera, and it was delicious. For the finale, I had porridge... I enjoyed every drop of the broth. Very satisfied~ Full belly (๑>◡<๑) I hope my skin will be firm and smooth tomorrow ❤

I went to a members-only hidden hot pot restaurant in Temma and had the Softshell Turtle Course! A friend who is a member made a reservation for us, and we met in front of the restaurant. However, there was no sign and it was quite hard to find. But that's the charm of a hidden gem! We entered from what seemed like the back entrance of an apartment building and went up to the second floor where there was an electronic key. After entering the passcode, the door clicked open! Inside was a spacious floor with several private rooms, and even though we were a group of three, we were led to a room that could accommodate about 10 people. A beautiful hostess greeted us and explained the course menu. We ordered drinks and finally started the Softshell Turtle Course! [Softshell Turtle Course] Price: 7400 yen (excluding tax) - Softshell Turtle Blood with Apple Juice: Mixing it with apple juice made it very easy to drink! - Appetizers: Included Thai kelp-wrapped dish, yuba (tofu skin), rape blossoms, golden eggs, and more. All of them were quite delicious. The smoked golden egg was particularly tasty when cracked open and eaten. - Softshell Turtle Sashimi: A large wooden case with 8 types of sashimi, including heart, kidney, and gallbladder. I opted for the heart, which was surprisingly good when eaten with wasabi and soy sauce. - Softshell Turtle Karaage: A slightly blackened karaage that was soft and tender, with a unique texture similar to chicken but with a stronger umami flavor. - Softshell Turtle Hot Pot: The turtle head and shell were served in the pot, and the hostess skillfully prepared it by shredding the meat and adding vegetables. The turtle meat was tender and flavorful, and the collagen-rich shell produced a delicious broth. - Dessert: Ended with Shine Muscat grapes and strawberries to cleanse the palate after the collagen-rich hot pot. It had been a while since I last enjoyed Softshell Turtle Hot Pot, and I felt so happy to be able to indulge in it again. The fact that we could eat in a private room and enjoy the meal made by the beautiful hostess made the experience even better. Despite eating so much turtle meat and drinking alcohol, the cost was reasonable, making it a great dining experience. Thank you for the meal!

Today, there was a secret meeting at a certain restaurant. The request was to talk slowly while eating, so I had to choose my favorite restaurant, Tsuki to Suppon. This restaurant has a system where if there are no members among the participants, at least one person must become a member (membership fee of 3000 yen) when making a reservation. It's best to inform the restaurant about the dishes you want when making a reservation. There are many types of hot pots, and the specialty here is the "Gout Hot Pot", but of course, the restaurant's name includes "Suppon"! The location is inside Tenma Market, and it's quite hard to find. We decided to meet at a street facing Tenma Market in front of the restaurant. We unlocked the door with a passcode provided during the reservation and entered. The interior was a beautiful Japanese-style space. The renowned beautiful landlady welcomed us and guided us to our room. All rooms are private rooms, and they can accommodate up to about 30 people in some rooms. Today, we ordered the Suppon Course for 7400 yen. There is also an all-you-can-drink option, but since we expected serious discussions, we opted for individual drink orders. Cheers! The beautiful landlady explained the Suppon Course for the day. Let the Suppon festival begin! The course includes: - Suppon's live blood - Assorted appetizers - Suppon sashimi - Suppon tempura - Suppon hot pot - Dessert For drinks: - Draft beer 500 yen - Kumazasa shochu highball 600 yen First, we had the Suppon's live blood, which was mixed with apple juice for a refreshing taste. The appetizer platter included various dishes like pickled radish, white asparagus, marinated fish, cream cheese potato salad, and tofu skin with grated yam. Then, we had Suppon sashimi, which was served with explanations of each part of the internal organs. We were advised to swallow the organs whole to fully appreciate their unique flavors. The Suppon tempura had a slightly spicy batter and a distinctive texture. The Suppon hot pot was a unique experience as the whole Suppon was brought to the table and expertly prepared by the landlady. The soup was rich and flavorful, and we enjoyed adding vegetables to the pot. The landlady recommended eating the Suppon with seasoned seaweed, which enhanced the flavors. The Suppon hot pot was delicious, and we even had the opportunity to take home the remaining shell as a souvenir. It was a memorable dining experience with a variety of textures and complex flavors.

It was a restaurant where I couldn't find the entrance at all! It's an amazing idea to turn a 9LDK into a restaurant, and it's a members-only place where you need to enter a passcode to get in. Once you enter, you take off your shoes and have a completely private room. First, we tried the course starting with live turtle blood... it was surprisingly easy to drink. Then we had a variety of sashimi on seaweed with salt, including red meat, liver, fat, eggs, heart, gallbladder, kidneys, and intestines. The tempura was next, and then came the main event: a hot pot with a live turtle swimming inside. It was a bit gross watching them remove the shell, but we powered through to get our collagen and protein fix. The presentation of the dishes was visually appealing, but it might not be for everyone. The best part was the final rice porridge served in the pot. It was undeniably delicious, and I can't wait to see how my skin and body feel tomorrow. I'm already looking forward to trying a different hot pot next time!

Inspired by Ichiro's words, "If a person thinks that their efforts will be rewarded, it's a shame. That's something a third party thinks. It's a situation where the effort may appear to a third party, but the person themselves doesn't see it as effort," I went to the membership-based hot pot restaurant "Tsuki to Suppon" in Temma, which was featured on "Ima-chan no Jitsu wa." The specialty gout hot pot contained shrimp, crab, and oysters, but I decided to have them remove the shrimp and oysters when making the reservation. Instead, yellowtail was included. The location was a bit hard to find, but the cozy atmosphere was nice. However, the 3000 yen membership fee was a bit expensive. Also, even though there were no other customers at the time (it was empty when we left as well), we were assigned a small space for our shoes in the shoe rack (I was wearing boots, and my companion was wearing heels), which was inconvenient. The private room we were seated in was also unfortunately located near the restroom. The taste of the hot pot was average, but it was indeed visually stunning as rumored on Instagram. The rice porridge at the end was delicious, but overall, considering the price, I felt a bit underwhelmed. For those dining in Temma, I probably wouldn't go back for a second visit.

Hello! Finally, it's getting warmer and I don't need a coat, so it's easy breezy! So, on this day, I went to a wine tasting event. I had been wanting to visit this restaurant where you can eat gout hot pot. It's a members-only place called Tsuki to Suppon. It's become quite popular now. It's located in the competitive food area of Temma, near Plala Temma, in a narrow alley with a small entrance that could be easily missed. The entrance has an illustration of a moon and a softshell turtle. Inside, there are spacious tatami rooms. I went for a wine tasting event with a large group, so we had a large tatami room. We had a variety of appetizers in a bento box, including abalone simmered in soy sauce, yuba, chicken and burdock root, ginkgo nuts, ice plant, and edible flowers. Before the meal, we had a strong turmeric drink in a sake cup. For the main course, we had a luxurious gout hot pot with sea bream head, snow crab, scallops, shrimp, shirako, anglerfish liver, and salmon roe. Unfortunately, there was a bit of a mishap with someone in our group trying to crush the liver and shirako before we could enjoy them as recommended by the restaurant staff. Despite that, the base of the hot pot was delicious. The meal ended with a light rice porridge, pickles, and dessert. The wine flowed freely, and it was a great experience overall. The restaurant staff were very welcoming, especially the beautiful hostess who made us feel at home. I would love to visit this restaurant again. Thank you to the organizers of the wine tasting event.

Membership systems seem to be popular lately, but an "o-nabe" (hot pot) restaurant is quite unique, don't you think? I was drawn in by the luxurious ingredients like crab, sea bream, shirako, and more in the gout hot pot. But first, I tried the Hokkaido pork shabu-shabu course for ¥4800. The location is in the Yokochi area of Tenma Market. It's like entering a quiet alleyway amidst the hustle and bustle. The place doesn't seem like a typical restaurant. You are guided into a room that feels like it was once something else. Quite interesting. Now, onto the food. The appetizer assortment is lovely. The golden seasoned egg shines with originality. Each small dish is well done. As we progress through the meal, we reach the main hot pot. Oh, it's delicious. I hadn't heard much about Hokkaido's brand pork (I forgot the name, haha), but the flavor is solid yet refreshing. The moistness is impressive. The vegetables are cut for easy rolling, and when wrapped with the pork, it's simply delicious. My stomach is full, but we can't skip the ochazuke. Needless to say, it's delicious. This is definitely a gout hot pot challenge confirmed.