Had lunch at "Kappo Kubota" in Nishitenma. It's a hidden gem of a Japanese restaurant in Osamamachi that I've been rating highly on Tabelog for years. Exceeded expectations. Great value for money. Already planning my reservation for next month. For more details, please check out my blog ▽ https://bit.ly/3AzZpfG A word to Michelin: "I think it will exceed expectations." What I had: Chef's choice course - 11 dishes for 18,150 yen (tax included) - Hokkaido Daiki-cho clam soup - Matsutake mushroom from Samatsu - Kumamoto onion - Sujiala from Goto Islands - Onionaji Tataki sashimi from Kagawa - Tuna tataki from Oma - Kenzaki squid - Murasaki sea urchin from Hachinohe - Horse sashimi from Kumamoto - Tuna tataki from Oma - Peach tempura - Scallop with vinegar miso - Grilled hairtail fish with apple sauce - Eel grilled over charcoal - Nigiri sushi with black beef from Kagoshima - Kai-no-mi from Miyazaki for dessert - Bottled pudding Drinks: - Amanotsuki sparkling sake from Asia - Dry special junmai sake from Takaraiya Rating: Food: ☆☆☆ Comfort: ☆☆ Value: ☆☆ Check out my blog, Instagram, and Twitter "Michelin Pretend Play" for more! V●ｪ●V

When we mentioned that we came from Osaka, we were recommended to visit a Japanese restaurant called Nagao in Fukuoka. The restaurant has a chic and stylish exterior and interior. The dishes were light and gentle in flavor, despite their appearance. I would definitely like to visit again.

The atmosphere was not stiff, and we used a private room because the entrance was a staircase. Every dish was very delicious. The chef's carefully crafted dishes were also very tasty. I would like to go again if I have the opportunity.

I made a reservation for the lunch course. I was guided to a private room with a luxurious atmosphere and chose the 5500 yen course. I enjoyed a turnip steamed appetizer, three kinds of sashimi, simmered saury, and delicious rice cooked in a clay pot. Even though I don't usually eat white rice, I ended up having seconds. The pickles and miso soup were also excellent. I definitely want to visit for dinner next time.

I knew of this restaurant's existence as I passed by it occasionally, but this was my first visit. My companion and I made a reservation and were shown to a private room. We decided to start with beer. The appetizer consisted of abalone, salmon roe, and jelly. For sashimi, we were served two types. The first was lightly seared sandfish. The second included shrimp, young yellowtail, squid, and thread-sail filefish. All were delicious. There was a wide selection of sake available, including some brands I had never tried before, which made for an enjoyable experience. Next, we had dishes of shrimp and cod milt with green onions. It was very tasty. The next course was an assortment of small dishes, including horse sashimi, red konjac, and shiitake mushrooms. While not extravagant, they paired well with the sake. Grilled sea bream followed, which was also delicious. This was followed by simmered blackfish, beef sushi, and finally Miyazaki beef sauté, which was tender and perfectly seasoned. We ended the meal with dessert.

During the COVID-19 pandemic, I have been working remotely and haven't had the chance to enjoy the gourmet food in Nishi-Temma. However, on my one day in the office, I decided to get takeout from here! The bento box was incredibly luxurious~ The main dish of cold shabu-shabu was packed with vegetables, and the side dish of simmered vegetables (top left) had a new twist with a mustard flavor! As expected from Kubota-san, it was delicious! I heard that more restaurants in the Nishi-Temma area are focusing on takeout, so I look forward to trying them out again! With the pandemic likely to continue, I want to treat myself to delicious food occasionally! And boost my immune system!!!!!!!!!

I visited this traditional Japanese course cuisine restaurant in Nishi-Temmabashi for the first time for a luxurious evening drink at the beginning of the week. I reserved a counter seat and enjoyed the omakase course by the chef, which included over ten dishes made with fresh fish, Kumamoto vegetables, and black wagyu beef. The food was delicious and the drink selection was also great, including two glasses of draft beer, a special junmai sake, and another sake. However, it was a bit of a mistake to choose the counter seat as the only other customer was a group of four, so I wished I had chosen a private room instead.

The lunch course was 3780 yen, and a draft beer was 600 yen. I was a bit disappointed that the main dish was pork with ponzu sauce, as I don't usually eat that at home. I would have preferred something like fish. The rice was cooked perfectly and delicious. The taste and presentation were good, but the high price might make me think twice about coming back.

The dishes were primarily based on fish and were very easy to eat, making them perfect for enjoying with alcohol.

Each dish was carefully prepared, and even the choice of tableware was impressive. The eel chirashi was delicious. I was amazed by the freshness and attention to detail in each dish. They serve the food in individual portions cooked in earthenware pots. I definitely want to go back.

It was a good restaurant. The service and the food were both great. Suitable for business entertainment.

This is a traditional Japanese restaurant located on Old Pine Street. They recently relocated from Nishi-Temma. I often pass by the previous location. I visited during lunchtime and had the Matsukado bento for lunch. The beautiful white wooden counter adds to the charm of this counter-style restaurant. I quenched my thirst with a beer during lunch on a holiday. The first course was seasonal vegetables with strawberry vinegar miso dressing. Boiled kyouri, tomato, and negi are mixed with a miso dressing flavored with strawberry vinegar. The Matsukado bento box is filled with red konjac, grilled mackerel, simmered bamboo shoots, zenmai, rolled omelette, simmered squid legs, vinegar seaweed salad, tsurumurasaki, grilled bell pepper, sazae shellfish, grilled kamaboko, and simmered hakusai. The attention to detail is impressive. The sashimi consists of Amakusa carabineros shrimp and Okayama ainame. The carabineros shrimp had a rich flavor, including the head miso. The ainame from Seto Inland Sea offers a delicate umami flavor. The simmered dishes feature Awaji natural red snapper and scallops. The red snapper has a firm and springy texture. The tempura includes flounder, garlic sprouts, Suruga Bay sakura shrimp, lotus root, and shiso leaf, all enjoyed with just salt. Freshly cooked rice is served in a clay pot, emitting a delightful aroma when the lid is lifted. The rice is shiny and delicious. I had multiple servings because it was so good. The miso soup contains enoki mushrooms, wakame seaweed, and mitsuba. The pickles are lightly pickled. The dessert is a baked pudding made with Oita-sourced dragon eggs, known for their rich orange-colored yolks. The restaurant is located at 4-6-14 Nishi-Temma, Kita-ku, Osaka City, in the E-design building 101.

Located in Omatsudoori, a hidden gem in Nishitenma with exclusive high-end restaurants. No need for tickets for a food and drink tour. The first stop was this place, where we tried the straw-grilled bonito Tataki with aromatic vegetables from the bar menu. The bonito, grilled with straw, was caught by the owner himself. Amazing, right? Served with plenty of sliced onions and daikon radish sprouts, topped with garlic chips. Absolutely delicious with no fishy taste at all. The restaurant features a high-end counter made of white wood. I bet the food tastes even better when eaten here!

Great restaurant