Visited the restaurant "Ryomatsu Hisano" in Nishi-Temma, Osaka for a regular visit. I brought a friend from Kanto to dine here. Today's menu included: - Jelly of water shield with perilla vinegar - Grilled shrimp and Thai scallop with purple shiso and wasabi - Iris and maple leaf asparagus from Hokkaido, zucchini, goosefoot loquat, white Japanese pepper, and almonds - Tempura of young ayu from Lake Biwa, fava beans with karasumi - Steamed sea bream with sake, jade eggplant, and green yuzu - Tiger fish with chili vinegar, lotus root, myoga, green onion, and shiso - Seared bonito from Wakayama, spicy mustard from Fukui, fatty tuna from Kesennuma - Red sea urchin from Matsuyama, purple sea urchin from Hokkaido, and sea lettuce - Grilled anago with Denjyusuke style, simmered anago bones with sansho pepper, fresh ginger in sweet vinegar and Nara pickles - Snow peas and swimming crab - Lamb shin with bamboo shoot, garlic sauce, coriander, and celery - Rice made from serpentinite stone, salt, Tosa soy sauce, red miso soup with yuba, mugwort mochi, and pickled vegetables - Cider jelly with sweet summer oranges, mangoes, and strawberries My friend from Kanto was very satisfied, which made me happy. The food was delicious once again today.

My friend hosted a birthday dinner at a restaurant we regularly visit. This year, they received a Michelin star. Congratulations! Today's menu included: - Two-colored salmon roe - Grilled eggplant with sesame tofu and green yuzu - Steamed rice with peanuts, black soybeans, mukago, chestnuts, and karasumi - Grilled matsutake mushrooms with snow crab, vinegar, and green beans - Turnips with yellow yuzu and chrysanthemum - Red snapper with sea urchin, grated yam, wasabi, and a broth made from the fish bones - Horse mackerel with sesame chili vinegar, scallions, and chrysanthemum - Black spotted grunt with radish - Cod milt with mushrooms (shiitake, slippery jack, enokitake) - Alfonsino with perilla seeds, needle onions, sansho pepper, and sweet vinegar - Lamb shin with matsutake mushrooms, simmered egg, and eggplant - Pickles, including bitter miso with saury, daikon with rice bran, cucumber, celery, and napa cabbage - Steamed rice with snake rock rice, Tosa soy sauce, and red miso soup with new potatoes - Black sugar jelly with nashi pear, fig, and cream made from sweet potatoes It was a delicious and wonderful birthday dinner!

I always visit this restaurant early in the evening. The carefully prepared dishes are delicious and visually appealing. In February, it's all about crab, and in April, it's all about bamboo shoots. You can enjoy the seasonal flavors to the fullest. They also offer a variety of sake selections that pair perfectly with the dishes. And I always end up overindulging in their delicious rice, which is carefully selected from a rice shop to match the season. Recently, they even served two types of rice - plain rice and bamboo shoot rice, and I couldn't resist getting seconds of both! I definitely want to visit this restaurant regularly to experience the seasonal delights.

This is a place I visit regularly. Today's menu includes black soybean yuba with winter sea urchin (from Tokushima), jikyo manju with wasabi, taro leaf and matsuba crab miso, yellow and white pickled vegetables with dried shad roe, rape blossoms with natural kue (from Miyazaki), genji daikon in orange, new bamboo shoots (from Wakayama), plum with carrots, uguisu greens, natural blowfish with chili vinegar, minced vegetable ankimo with ichimi, chilled blowfish, grilled blowfish sperm sac with mochi rice (cooked in head and fin broth), charcoal-grilled hissage (from Himi) with grated blue radish and wasabi, fried blowfish, butterbur sprouts with sweet miso, tea-steeped sea cucumber with hassaku citrus, Kyoto minsa lettuce, Kyoto tempura with chirping mustard, fresh wheat gluten, white rice (from snake rock rice), miso soup, pickles with daikon, cucumber, red turnip, yellow carrot, celery bran, pregnant takana, beef burdock (from Horikawa burdock), napa cabbage with yuzu scent, sanpokan (from Wakayama), fruits (strawberries, black beans), jelly arrangement. The flavors are very gentle and you can eat as much as you want, it's amazing. I want to visit this place regularly.

Today's menu at Osakashi Tenma's "Ryomatsu Hisano" includes: - Two-colored ikura (salmon roe) - Grilled sesame tofu with eggplant and furi yuzu (citrus) - Rice steamed with grated Tanba chestnuts, seared karasumi (bottarga), ginkgo nuts, black soybeans, edamame, and fresh peanuts - Mokuz crab innards with grated male snow crab, apple, diced apple, kabosu citrus vinegar jelly, and wild violet - Chrysanthemum turnip in a light kudzu (arrowroot starch) dressing with grilled yellow yuzu and dried persimmon - Wild sea bream with grilled red sea urchin from Karatsu, long yam, radish, grated bonito, wasabi, and soy sauce made from simmering sea bream bones - Kue dai (fish) with grated young bonito, daikon ponzu (citrus soy sauce), and shallots - Conger eel shabu-shabu with matsutake mushrooms from Iwate, vinegar citrus, and conger eel broth - Dried autumn barracuda with sautéed matsutake mushrooms, grated matsutake, natsuume plum, Japanese pear, purple chrysanthemum, and vinegar pickled myoga (Japanese ginger) - Lamp meat from Miyazaki with lotus root, chicken liver miso, red chili, watercress, and mustard seeds - Pickled vegetables with dried sardines, bonito flakes, turnip leaf pickles, celery, red core daikon, corinchi hawk cucumber, daikon ginger soy sauce, cucumber pickles, pickled cabbage, white sesame red miso soup with small taro, chrysanthemum greens, green beans, white rice (jasmine rice), and salt - Black sugar jelly with grape kanten jelly, persimmon, grape, fig, pear, and popo fruit, Japanese peppermint All the dishes were delicious with gentle flavors!

I always thought of Kitagawa-san when it comes to Osamu, but Hisano-san, who I visited for the first time, was also good (о´∀`о). The gentle and delicate seasoning with plenty of fish dishes made me feel refreshed after eating. I was personally happy to see so many fish dishes. The atmosphere of the chef was also nice, and it was a wonderful restaurant.

We made a reservation as usual and went with two people. We sat at the counter with acrylic dividers between the seats. We started with beer, followed by sake and highball as usual. The first course was sesame cream with spring mountain vegetables, with udo being exceptionally delicious. Next was snow crab, with the meat and innards being exquisite. The soup was clam and edamame tofu, with the edamame flavor blending well with the broth. The sashimi included sea bream, squid, and saury, with a delicious addition of fresh fish roe. Then came steamed fugu milt with rapeseed blossoms on top. The grilled dish was blackthroat seaperch with butterbur miso. Fried firefly squid was served next, followed by a wagyu beef shabu-shabu bowl. The meal ended with dessert, and every dish was delicious as always.

Today's dinner was at "Roushou Hisano," a restaurant where you can enjoy delicious Japanese cuisine. I love this place too! Each dish is beautifully presented and delicately prepared, making me excited even before taking a bite! We started with a toast of champagne and then enjoyed some delicious sake to accompany the meal. From start to finish, the dishes were full of excitement! The restaurant has a calm atmosphere, perfect for savoring the meal. Thank you for the delicious food.

Due to the impact of the coronavirus, dinner started at 5:00 PM. We began with a toast of beer. The first course was a dish with orange as the vessel, topped with sesame tofu, ikura, and red turnip sauce. It had a nice touch of acidity and was delicious. Next, we had snow crab and colorful pickled vegetables. The presentation was festive, perfect for the New Year. The soup was made with white miso, shrimp, and taro (potato?), and it was exceptionally tasty. Following that, we enjoyed karasumi mochi with yuzu leaves and grated radish. The sashimi included sea bream, striped horse mackerel, and squid. We were also served seared tuna, which was cooked over charcoal. The Hori River burdock roll that came next was incredibly delicious, with tender and flavorful burdock and tasty meat. Lastly, we had tea-braised sea cucumber and simmered kuene (a type of fish) to complete the meal. The dishes and presentation were very fitting for the New Year celebration, and we thoroughly enjoyed the experience.

Old Matsubayashi-cho, now Nishi-Temma. A new traditional Japanese restaurant with a bright and lively atmosphere. They serve premium draft beer and a wide variety of sake from all over Japan. Their eel soup is twice as thick as the ramen shops in the area, and their herring, mullet, bonito, and fatty dishes are all delicious and rich in flavor.笑笑 (lol)

We made a reservation again and visited as a party of two. As usual, we started with beer. The first course was a white ae dish with shrimp, peanuts, and Daikokuji-style wheat gluten. It was incredibly delicious. Next, we had a sushi dish with spanner crab and snow crab served in a kabosu citrus fruit. It was outstanding. The soup had pumpkin kudzu tofu and red snapper with chrysanthemum petals, a perfect autumn touch. The sashimi included natural Kanpachi with sea urchin. After the grilled fatty tuna, we enjoyed a steamed dish with conger eel and matsutake mushrooms. It was delightful. The meal continued with grilled sailfin sandfish and roasted Japanese beef. Overall, we were very satisfied with the food this time and would like to visit again.

Visited on: 7/31 for dinner Ordered: Seasonal ingredient course 5 draft beers Tonight, I went to the Michelin-starred restaurant, Hosono Hino, at least once a week. The salted Kama tuna, Kumamoto beef, and the pickled cucumber served with sashimi were impressive. Overall, the experience was above average but lacked a strong impact. Japanese cuisine is always good. It was delicious. Thank you for the meal.

I revisited this restaurant because the food was delicious last time. As usual, we made a reservation and went with two people. We started with beer. The first dish was grated yam with sea urchin from Awaji. It also had edamame and was topped with delicious jelly, which was excellent. Next was shrimp with cucumber, Kyoto-style gluten, and other seasoned dishes. The soup that came after was exquisite, with crab meat and broth blending perfectly. The sashimi consisted of octopus and conger eel. Then came the seared tuna and bonito. Next was grilled conger eel sushi, which was also delicious. Steamed abalone followed, topped with a gelatin made from conger eel broth. This was also delicious. After that, we had fried ayu fish and sautéed Japanese beef, which concluded the meal. For dessert, we had peach sorbet with water shield, grapes, and other fruits, which was also incredibly delicious.

We made a reservation and visited the restaurant with two people. It is a small restaurant with only 6 counter seats, run by the owner and another female chef. The restaurant is located in the middle of Omatsu Street, known for its art galleries, but it was quiet on a Sunday night. We sat at the counter and started with beer as usual. The first dish was Mizuki tofu, which was delicious. Next, we had hairy crab sushi, which was also tasty. The soup contained golden eye snapper, white onions, and okra. For sashimi, we had three types - grouper, tuna, and conger eel, which was lightly seared and boiled. The conger eel was especially delicious. The final sashimi was bonito, which was fatty and delicious. For a palate cleanser, we had figs and baby corn. Grilled ayu fish was served next, perfectly sized and easy to eat. It was also delicious. Then, we had deep-fried Japanese beef and water eggplant, followed by a simmered grouper dish that was used in the sashimi earlier. The meal ended with steamed rice. Overall, it was a satisfying dining experience.

I came to Osaka to eat Kansai-style grilled eel, so I made a dinner reservation at the Michelin-starred restaurant, Osamatsu Hisano. The exterior of the restaurant was so quiet that I almost passed by, but the interior was very atmospheric with a hinoki wood color. The view from the counter was all very cool, and the tableware was all beautiful. The owner, Mr. Hisano, was very friendly and willing to explain anything, and he was easy to talk to with a smile. All the dishes had very fresh ingredients, using only top-notch materials. Especially, the Matsubagani Shinjo was the most delicious clear soup I've ever had! The flavor and aroma of the crab were good, and the shiny, plump texture of the Shinjo warmed both my body and soul. I would like to visit again if I have the chance! Highly recommended!

Today, I visited "Roushou Hisano" for the first time in a while. I enjoyed a beer at the counter. I ordered a course meal, so I eagerly awaited to see what would come out. Colorful and delicate dishes were brought out one after another. Each dish was beautifully presented and delicious. It was a delightful dinner that was enjoyable from start to finish. Thank you for the delicious dinner today.

It's quite difficult to get a reservation, but Hisano is special compared to other Michelin-starred Japanese restaurants. Located in the middle of an alley, the entrance is elegant with seasonal flowers displayed. There are both a counter and private rooms, but I recommend the counter. Watching the cooking process at the beautiful counter while waiting for the dishes is pure bliss. Each dish is carefully prepared and beautifully presented, with a well-balanced taste that keeps you interested throughout the course. The selection of Japanese sake is also top-notch, including the sake from the famous sake brewery, Noguchi. Overall, a truly exceptional dining experience.

Today I visited "Ryomatsu Hisano" for the first time. Despite being a local restaurant, they are open on weekends as well! I started with a small size draft beer for a toast. The first dish that was served was a vinegar dish with water shield in a glass bowl topped with fresh maple leaves. It was so beautiful! The maple leaf arrangement was handmade by the owner. The following dishes were all delicious, and when we decided to have white wine, even though it was not on the menu, they kindly prepared it for us. Each dish was carefully prepared and we enjoyed a pleasant atmosphere throughout. Thank you for the delicious meal.

Visited the restaurant based on recommendations that the food was delicious. It's rare to find a restaurant open on Sundays, so I had high hopes. The dishes were all delicate and beautiful. The bear meat was surprising, but the broth was good and even someone like me who doesn't like game meat could enjoy it. However, when they said we could have seconds of the rice at the end, I wondered why they only gave such a small portion to begin with. Also, I don't mind bitter flavors, but this was quite... Based on past experiences, out of the people I know, only one other person besides me enjoys this kind of taste, so I wonder how those who prefer more traditional flavors would feel. It was delicious, truly delicious, but I don't think I would revisit on my own.

The meat and fish are both delicious. The restaurant is clean and tidy, creating a comfortable atmosphere. They also have private rooms, making it great for business entertainment.