This year, I came to Osaka for my birthday due to work reasons. However, since the schedule was confirmed a few months ago, I decided to make a reservation at this Kashiwaya, a Michelin three-star restaurant in Osaka! I came with a friend, but we got a private room just for the two of us! Amazing! The course we had today was the "Shosho" course. The first dish was a delicate fish and kelp appetizer with a crunchy texture that stimulates the appetite. As a special birthday menu, we were served red rice, which was chewy and delicious. The simmered dish with scallops and shiitake mushrooms was full of umami flavor, and the egg was incredibly tasty. The sashimi course of flounder, flatfish, and squid was of top-notch freshness and quality. The most surprising dish was the soup with a lily bun floating in it! It was a unique experience to eat the bun with the soup, which had a sweet filling and a slightly salty broth. The sake pairing dish had a variety of items, including fresh cod and sea urchin. The fried dish of arrowhead and cod tempura was juicy and flavorful, not losing to a tempura specialty restaurant. The pot dish with a rich soup and high-quality vegetables was similar to a French vegetable dish. The rice course started with eel rice with a fragrant aroma that rivaled an eel specialty restaurant. The second rice course was chirimen sansho rice, with a wonderful aroma of sansho pepper. The soup that paired well with the rice made it easy to enjoy. The dessert consisted of fresh yuzu and strawberries with a light sweet red bean paste, a perfect palate cleanser. The sweets were a bit heavy on sweetness with red bean paste, but the matcha complemented it perfectly. We enjoyed discussing our experience of the night slowly while eating. Even though I'm not in Tokyo, I had the best birthday celebration! Thank you for the wonderful meal!

I heard it was an incredibly good restaurant, so my friends took me there for my birthday. It was so delicious and fun! It was the best restaurant ever. They even gave us red and white rolled sushi on our chopsticks as a birthday gift. The red rice and sea bream were amazing! The staff were all incredibly friendly and the dishes were served in beautiful glassware and bowls. Each dish was a surprise, with flavors that I couldn't even imagine from the presentation. It was so much fun! I'm still learning about gourmet food, but the experience was truly beautiful, delicious, fun, and had the best atmosphere for a meal. I had a happy day today. Thank you for the wonderful meal. I would love to come back for another celebration. Thank you so much for everything.

Today, I had the life experience of visiting a Michelin-starred restaurant! From the reservation phone call, I felt the top-notch service. They listened to my preferences and I felt their hospitality. The restaurant was like a luxurious house, and the landlady greeted us at the entrance. My expectations for the meal kept rising. I had pre-booked a course, ordered drinks, and then just waited. The dishes, starting from the appetizers, were like nothing I had seen before. The taste, presentation, and hospitality were all top-notch! It was a very delicious meal and the heartfelt hospitality made it a pleasant time!

The seasonal dishes at this restaurant, starting with the appetizer that makes you feel like you're by a pond on a sunny day during the rainy season, to the three-dimensional presentation of the eight-course meal in a glass, and the colorful fruit dessert, all exude a wonderful sense of the season. The Japanese cuisine, with its delicate yet flavorful taste prepared by the skilled chefs at Shofukurou, was outstanding. We also enjoyed the adventurous touch of beet in the soufflé. The sake pairing was just right with a half portion. The taxi ride from Esaka Station cost 1,000 yen, and the return trip from Shin-Osaka Station was 3,000 yen.

Ran 50,600 yen Michelin three-star Japanese restaurant. As a Japanese person, I truly felt the excellence of the cuisine. I visited in February, and the dishes beautifully expressed the beginning of spring. The wine and sake pairings were elegant, delicate, and soothing. It was a blissful moment enjoying the high-class atmosphere in a private room, where I could forget about daily life. ✨✨

There are only three Michelin 3-star restaurants in Osaka, and the taste goes beyond imagination. I was impressed by the ideas and techniques used to create such exquisite dishes. It was a luxurious and elegant experience that cleansed my soul. The course lasted about 2 and a half hours, and they changed the hot towels and tea three times, each time using different beautiful items like towel holders and teacups. The tea started off light and gradually became stronger, perhaps to not overpower the dishes. The sashimi and intricately cut red konjac were impressive.

A friend had been quite interested in this restaurant, partly because it was located in the neighborhood. It stands in a residential area, right in front of the Hanshin Expressway. It's a bit of a hassle to get there without a car. When making a reservation, they made sure to avoid overlapping with other customers at the entrance. Despite being a little late due to rush hour, they waited outside in the cold. The entrance was beautifully lit as the sun had already set that day. They climbed the stone steps and entered a lovely room with a view of the inner garden. They decided to try the tasting menu. They started with delicious octopus simmered in spring-like rape blossoms with a flavorful nut sauce. Next was tender abalone and crunchy bamboo shoots, warming both the body and soul. Then came a sashimi course with a beautiful fan decoration for the Peach Festival. Following that was a two-tiered box with peach blossoms on top and firefly squid soba below. Every dish was so delicious that they wished to visit again in a different season. Thank you for the wonderful meal.

The Michelin Guide Osaka 2023 was announced in October, and Chef Matsuo from Kasuya was selected for the Michelin Green Star and three stars. I was very interested in this restaurant, so I was lucky to make a reservation and went there. The menu included: - First Dish: Various appetizers with a black sea cucumber and dried sea hare - Second Dish: Crab, turnip, and fried shiitake mushroom in a beautifully presented bowl - Third Dish: Snapper sashimi with various garnishes - Fourth Dish: Grilled yellowtail with salt and grated daikon radish - Fifth Dish: Steamed prawn and taro with Yoshino sauce - Sixth Dish: Soba noodles with grated yam and salmon roe - Seventh Dish: Silken tofu with mustard, grilled pear, and baked pineapple - Dessert: Gold leaf sweets The restaurant's overall quality of food was excellent, and the service by the hostess was wonderful. The well-maintained garden view from the room added to the dining experience. It truly showcased what it means to have Michelin three stars and a Green Star. It was a restaurant worth traveling three hours to Osaka for. I left feeling like I would want to visit this place at least once a year. Thank you for the wonderful meal.

I received a meal called "Shosho to Hakuro" which included various dishes such as fresh sea urchin, green soybeans, Setouchi caviar, grated carrots and pine nuts, sweet chestnuts, fried edamame, marinated red snapper, watercress, yellow chrysanthemum, red chrysanthemum, ginger vinegar, grilled conger eel with kudzu, lotus mochi, steamed yuzu, plum paste, and ginkgo nuts. The meal also included dishes like flounder, bonito, squid, cucumber, daikon radish, and more. The restaurant had a cozy atmosphere and the food was a mix of traditional Japanese cuisine with some unique twists. The highlight was the delicious lily root rice. Overall, it was a bit pricey but worth it for the experience.

The restaurant is a member of Relais & Châteaux, has three Michelin stars, and is highly recommended by amazing people. The reviews on Tabelog are all above 4.5, and there is no sense of advertising. This place had a perfect reputation. Walking from Midorigi Park Station towards Kashiwaya in Chisayama, you pass by various houses that seem to reflect the tastes of their owners. It's said to be a high-end residential area, but from the outside, it looks like a quiet, traditional residential area. Kashiwaya is an impressive building with a dignified aura. Originally a ryokan, it was rebuilt as a restaurant about 40 years ago. Passing through a lovely garden, you are guided to a tea room. The tea room is a cozy, traditional Japanese-style room that feels like a separate world from everyday life. The leather chairs are comfortable, and the service is exceptional, providing a wonderful Japanese hospitality experience. The menu, printed on high-quality washi paper, changes monthly, and during my visit at the end of April, there were many dishes inspired by Children's Day. The most affordable weekday lunch course costs around 20,000 yen. The food was delicious, as expected from a three-star restaurant. The service and atmosphere at Kashiwaya were truly exceptional, making it a retreat from daily life. The sake was sweet and smooth, and the dishes, such as the seared bonito and simmered conger eel, were exquisite. The sashimi, including sweet sea bream and tender octopus, were also incredibly delicious. The octopus was cooked at a low temperature to maintain its texture, and the accompanying soy sauce and ponzu were outstanding. Overall, the food was superb, and the experience at Kashiwaya was unforgettable.

I had the 17,600 yen course for lunch. It is the most reasonable course among the 17,600 yen, 27,600 yen, and 37,600 yen options. I often find highly rated Japanese cuisine to not be to my liking, and unfortunately, this was no exception. The seasoning was light on salt, which is good for the body, but the ingredients didn't excite me. The service was definitely a highlight, with great attention to detail. While 17,600 yen may be considered cheap for a Michelin three-star restaurant these days, I didn't feel compelled to revisit with these ingredients. With sake and wine pairing, the total bill for two came to 60,010 yen.

Michelin three-star restaurant. I was able to make a reservation by chance and visited. We were in a completely private room that could seat about 12 people, but there were only two of us. We ordered the alcohol pairing. The dishes included white miso, surf clam, watercress, wood sorrel, shiitake squid, sweet shrimp and spinach, vinegar miso with clams and tofu, wood sorrel seaweed soy sauce, caviar and saury marinated in kelp, white fish with yam, daikon, carrot, rapeseed blossoms, wood sorrel flounder, yoko-wata, ark shell cloud dragon bake (Japanese-style souffle), fuki, asatsuki sprouts, hiyoko, seri, egg white, kawaii hassun white fish roe, steamed kabura, squid ink, young burdock tempura with mountain vegetables, baby eel and fuki rice with sea bream. The bill came out to just under 100,000 yen for two people. There were no particularly impressive dishes that stood out. Considering the cost-performance ratio and accessibility, it was a bit underwhelming.

Hello everyone from all over the country. I visited the Michelin 3-star restaurant Kashiyama for the first time. First of all, the atmosphere and setting were breathtaking. I was able to visit the tea room, Kasui-an. The pairing was wonderful. In particular, the taste of the Manjaku soup and miso soup is unforgettable. I felt the high level of basic skills and solid tradition.

Michelin Guide Kyoto Osaka 2022 Three-Star Listing Michelin Guide Kyoto Osaka 2021 Three-Star Listing Michelin Guide Kyoto Osaka 2020 Three-Star Listing Michelin Guide Kyoto Osaka 2019 Three-Star Listing Michelin Guide Kyoto Osaka 2018 Three-Star Listing Michelin Guide Kyoto Osaka 2017 Three-Star Listing Michelin Guide Kyoto Osaka 2016 Three-Star Listing Michelin Guide Kansai 2015 Three-Star Listing Michelin Guide Kansai 2014 Three-Star Listing Michelin Guide Kyoto Osaka 2013 Three-Star Listing Michelin Guide Kyoto Osaka 2012 Three-Star Listing Michelin Guide Kyoto Osaka 2011 Three-Star Listing Michelin Guide Kyoto Osaka 2010 Two-Star Listing January 15, 2022 (Saturday) Dishes Received: Clear Broth, Celebration Sake, Black Dragon Daiginjo, San Pellegrino Menu "Shokan" (Early Cold Season): Appetizer: Sea Bream with Salt, Tang Ink Powder, Wasabi, Rape Blossoms, Red and White Plum Vinegar Soup: Clam, Swallow's Nest, Carrot Strips, Horseweed, Chrysanthemum Greens, Yuzu Peel Sashimi: Squid, Needlefish, Codfish, Butterbur, Red and White Water Pepper, Wasabi Soy Sauce Simmered Dish: Egg Custard with Sake, Yuba, Yoshino Bean Paste, Nameko Mushrooms, Wood Ear Fungus, Celery, Grated Ginger Side Dish: Buckwheat Seeds, White Wood Ear Fungus, Lotus Root, Herring Roe, Tied Kelp, Rolled Persimmon, Black Beans, Gold Leaf, Pine Needle Decoration, Red and White Vinegared Salad, Tower of High Chicory, Miso-Marinated Mackerel Sushi, Turnip Roll, Grilled Fish, Bonito, Arrowroot, Fried Taro Sprouts, Shiitake Mushroom, Shrimp Salted Bowl, Steamed Duck Breast, Taro, Nanba Green Onion, Real Sansho Pepper Paste Rice: Sea Bream Rice, Mitsuba, Flavored Dried Fish, Silk-Textured Miso Soup with Watercress, Watercress Water Dish Dessert: Late White Citron, Strawberry Confection, Red and White Layered Gluten, Lily Root Sweetened, Grain Paste, Grated Yuzu, Matcha Tea

Osaka Restaurant "Kashiwaya" in Osaka Senriyama (Michelin three stars). Last month, at the event at the Hotel de Yoshino in Wakayama, I learned that the sommelier, Matsumura, would be leaving Kashiwaya in December. So, I forcefully arranged my schedule to visit Kashiwaya in December while Matsumura was still there. Due to the pandemic, it had been quite a while since I last visited, but the okami welcomed me with a smile and poured me some sake. The first cup, following the customs of the restaurant... Ah, I had come to Kashiwaya... and I couldn't help but feel a sense of anticipation. Appetizer: Monkfish liver simmered in sake, grilled shiitake mushrooms, grated red radish, green onions, and ponzu sauce. The richness was intentionally toned down in the monkfish liver simmered in sake. A fine and moist taste. It exuded the dignity of Japanese cuisine with its restrained assertion. The sake was Daikura, paired with the grilled shiitake mushrooms, which was Matsumura's favorite Amontillado. This is where the great charm of Kashiwaya with the best sommelier, Matsumura, lies. Second Course: Mackerel sushi with grated ginger and soy sauce, white lotus root salad, steamed duck loin with grilled white onions in Tosazu vinegar, arrowhead with pine nuts, pine needle skewer, pumpkin ball with natto and poppy seeds. Although there is an eight-course meal later, this could be considered a light eight-course meal at the beginning. The mackerel sushi exuded a faint mackerel aroma. The white lotus root salad had a crisp texture. The steamed duck loin had a smooth texture. Each dish had a refined taste and a dignified appearance. They appeared simple but revealed the infinite effort and skill put into them. I couldn't quite grasp the value of the arrowhead with pine nuts. I still have a lot to learn. Soup: Cloud ear fungus simmered in sake, simmered wheat gluten, prepared in a snowstorm style, celery, and yuzu. Bringing my nose close to the soup and gently lifting the lid, the released aroma danced around. The wheat gluten was from the renowned Kyoto brand "Fuuka." The soft and firm dignity was evident. The taro (cod milt) was tender and called for the sake. The winter soup prepared in a snowstorm style exuded the beauty and warmth of Japanese cuisine, quietly and gently spreading. Sashimi: Sea bream, bonito, lightly boiled tiger prawn, butterbur, and beets with pumpkin soy sauce. The soy sauce was made of plum soy sauce and Matsumae soy sauce. The faint and delicate sweetness of Akashi sea bream exuded a gentle charm. The autumn sake paired with the tiger prawn was "Yukino Bijin" from Akita. Enjoying the tiger prawn without anything revealed a mellow sweetness that called for sake. Adding a little soy sauce tightened the sweetness. Vegetable dish: Enoki mushroom steamed pudding, shiitake mushrooms, kinko (yellowtail amberjack), ginkgo nuts, an, and wasabi. When I asked the okami, she explained that today's dish was not a jelly-like dish but a pudding-like chawanmushi. I didn't recall having this at other Japanese restaurants, but I somehow understood its meaning. The straightforward explanation from the okami warmed my heart. The sake was a white koji-brewed sake "Uwakigen White Akari" that paired well with the mushroom flavor. Appetizer: Matsuba crab miso with lotus root senbei, crab jelly with salted sea urchin, and lotus root senbei with shiso leaf. The crab was served in two ways, miso seasoned and salted sea urchin seasoned. Just hearing about it made my mouth water. The moist and complex flavor of the crab was enhanced by the crispy lotus root senbei. Sommelier Matsumura confidently brought out the Hachihama Junmai Nama "Oku Harima." When I tasted it, I immediately thought, "Crab!" If there were no lotus root senbei, it would be Yumenishiki, and if there were, it would be Yamadanishiki. Another addition was a Pinot Noir with a long aftertaste like the crab. The rich sake paired with the crab made my palate tremble and cry. Well, after playing with the ingredients and sake so much, it was the height of a sake drinker's luck.

I visited a restaurant to experience their pairing menu before the sommelier Mr. Matsuoka, who first impressed me with his pairing skills, retires from Kashiwaya in December. I arrived at the restaurant at 11:45. The restaurant is located about a 10-minute walk from Hankyu Seki University Front Station, along the Meishin Expressway. The restaurant looks flat on the map, but there are unexpected ups and downs when walking from the station, so I do not recommend wearing heels. Most customers seem to use taxis to come to the restaurant, but as a commoner, I prefer to walk if it's within an hour. The restaurant is a splendid traditional Japanese-style mansion. The gate does not open until the exact time. There seemed to be a group dinner that day, so I was allowed to enter 15 minutes early to avoid overlapping. I had visited the second-floor room during the Grace Wine Maker's Dinner before, but this time I was in a detached room on the first floor. The beautifully maintained garden, with autumn leaves just as beautiful as those in Kyoto, added to the scenery. The glossy table reflected the autumn leaves through the window, resembling Rurikoin Temple. When I was distracted by the view, the lunch course started. Each dish had a pairing, and you could enjoy several types of pairings such as sake and wine for each dish. The dishes were all elegant and delicious, and of course, the pairing was excellent. When I thought it was time for some water, they came to pour it, even though it was a private room, the attention to detail was exceptional. It was around 3 PM when I finished the meal after enjoying it leisurely. Thank you for the feast. <Seasonal Course> Pairing - 21,000 yen including tax ◎Appetizer Ankimo Tofu with Red Grated Radish, Shallots, Ponzu Sauce... It's Ankimo, but with a sophisticated and smooth texture. The pairing was a Daikura Yamahai Special Junmai. This sake was my first time trying it, but it's delicious. Another surprise was the Sherry! It was my first time having Sherry with Ankimo, but it surprisingly worked well. ◎Simmered Dish Cod Milt Sake, Fresh Gluten Simmered, Seri, Yuzu... A cod milt and fresh gluten soup. It has grated radish, and it's made in a sleet style. The dashi is truly elegant. And for this, a New World white wine was paired. This also surprisingly matched well. ◎Sashimi Marinated Bonito, Butterbur, Beet Nanjing Line, Nagaimo Yukirin, Red-Leaf, Wasabi, Matsumae Soy Sauce... Sashimi of marbled bonito. The sticky texture and rich taste are not fishy at all, and it's delicious. It was paired with Yukinobijin's fresh sake and a red wine from Jura, France. Both were delicious. ◎Hassun Mackerel Sushi with Grated Ginger, Fresh Soy Sauce, White Lotus Root Salad, Seared Scallop, Grilled White Green Onion with Tosazu, Jikyo Matsukaze, Ginkgo Tempura... Everything was delicious, but the mackerel and scallop were particularly delicious. They were paired with white wines from Italy. And another rose wine from Italy. It was so delicious that when I mentioned it, they also served me another white wine from the same maker. ◎Grilled Dish Isaki Grilled with Seto Inland Sea Isaki, Grilled Taro with Shrimp, Yuzu... The fatty Isaki with yuzu on top of it adds a refreshing taste. Of course, the Isaki was delicious, but the grilled taro with shrimp was too delicious, so that impression was stronger. It was paired with a Pinot Noir from Germany. This was also delicious! ◎Pot Dish Cloud Dragon Grilled Crab... This was the most shocking dish of the day. The crab meat was crunchy from inside the souffle. The fluffy texture was enjoyable, and the crab was delicious. It was paired with Gamay from Beaujolais, France, and a white wine from Jura, France. Both were delicious. ◎Rice Lily Root Rice with Kama-Age Shirasu, Ume Oroshi Oba... The fluffy lily root. The slightly salty rice was delicious. There were various rice companions, and all of them were delicious.

It is clear that this restaurant has been consistently awarded three Michelin stars for many years! Although Ritz is not located in a luxurious area, once you step inside, you will experience exceptional service and atmosphere, with amazing dishes! The food is simple yet has a deep and delicious flavor. I was truly impressed by the deliciousness of the food at this renowned restaurant! I definitely want to visit again in all four seasons. Thank you for the wonderful meal!

It was a time and space of joy that far exceeded satisfaction. A spacious private room in traditional Japanese style. A tokonoma with a hanging scroll. A small garden with gravel and a stone lantern visible from the window. I have been to many private rooms in Japanese restaurants, but there is a dignified air and elegance here. The hanging scroll and flower arrangement give a sense of simplicity and wabi-sabi unique to Japanese rooms. It is said to be one of the eight private rooms, including a tea room and a large hall for about 30 people. I had the privilege of having this space all to myself. It felt too luxurious. I was able to enjoy a sincere time with exquisite cuisine in this luxurious space. It was too blissful. My weary mind and body were purified. "Having cooked for many years, I am no longer surprised by the changing seasons and availability of fish and vegetables. Now may be the time for Japanese people to reexamine the importance of being close to nature and cherishing the changing seasons." This passage from the menu made me think deeply. I have been in Kansai for almost 4 years but had not been able to visit a traditional Japanese restaurant in Osaka. When I learned that they had also received a Green Star in the October Michelin guide, and that the head chef was from Gofukurou, I decided to call and was fortunate to secure a reservation for one person. Choosing this place for my debut in Osaka's traditional cuisine was truly a great decision. I was served kombu tea and waited for the dishes while lost in thought. To coincide with the Chōyō festival in the lunar calendar, I received a serving of chrysanthemum fragrance that had been steeped for a week. The gentle lingering scent of chrysanthemum in my mouth was delightful. They change the serving according to the season as well. Wonderful. The menu reflects the changing seasons according to the 24 solar terms of the lunar calendar. Today marks the transition from "Shimo" to "Rittō," featuring dishes that allow you to enjoy autumn foliage. Each dish is delicate and perfectly balanced, creating a delicious harmony. I cannot pick just one standout dish. Here are some brief thoughts on the soup, sashimi, appetizer, and side dish. The soup featuring grilled sea bream, cooked with sake and salt, was amazing. The delicate balance of salt and the umami of the sea bream were exceptional. The subtle saltiness traveled back and forth between the sea bream and the soup, harmonizing perfectly. The appetizer included sea bream, skipjack tuna, and squid. The salted sea bream was perfectly seasoned, bringing out its natural sweetness without needing any additional seasoning. The skipjack tuna had a flavor reminiscent of tuna's red meat. And the squid marinated in sake lees was irresistible. The side dish, served on a square tray with persimmon leaves, autumn leaves, and ginkgo leaves, was like a beautiful autumn foliage display. The vinegar flavor in the mackerel sushi was outstanding. The turnip, marinated with salted kelp and yuzu, added a refreshing touch. The ikura with wasabi greens enhanced the flavor of the clam broth, creating a perfect balance. The harmony of persimmon and sesame dressing was elegant. The side dish also featured a superb taro cake, which I believe was the best I have ever had. The chewiness and sweetness of the taro, combined with the savory base of Yoshino kudzu, was delightful.

I have been visiting this renowned traditional restaurant in Esaka since my grandfather's time. The garden is spacious, the tatami rooms offer a special atmosphere, and the servers in kimonos add to the experience. And of course, the food is amazing! - The appetizer with hairy crab, sea urchin, and avocado in a dashi jelly was exquisite. - The simmered dish with grilled eel had a crispy skin and tender flesh, just what I was looking for. - The sashimi platter with three types of conger eel was deliciously rich and sticky. - The side dish with corn-starched pumpkin and conger eel bone senbei was perfect. - The grilled dish with salted sweetfish was perfectly seasoned and had just the right amount of heat. - The hot pot with pumpkin was so tender it was on the verge of falling apart, with a perfect balance of flavors and aromas. I was deeply impressed by the seasonal ingredients and the meticulous preparation. The dishes were served piping hot and stimulated all my senses. You can enjoy lunch in this atmosphere starting from 10,000 yen. I have only been here with my parents before, but now that I am an adult, I want to come with my friends. Children are generally not allowed, but they kindly offered a 3,800 yen bento box for them. Perfect for special occasions like family gatherings, memorial services, business dinners, and entertaining guests.

I finally visited Kashiwaya, a place I had been wanting to go for a while. Every dish was delicate and truly enjoyable and delicious. [Location/Appearance] The location is about a 20-minute walk from Senriyama on the Hankyu Senri Line, through a residential area. I later found out that many people take a taxi from Esaka. We arranged for a taxi to take us back. [Interior/Crowd] The restaurant, standing in the residential area, looked like an ordinary house from the outside, but inside there seemed to be several private rooms. The restroom was surprisingly clean. I'm not sure how many other customers were there, but we didn't come across any other diners during our meal. [Cuisine/Flavor] Every dish from start to finish was truly delicious... especially the eel, I was amazed by the various ways it could be prepared. The bonito, sweetfish, and other dishes were all fresh and incredibly delicious. The dessert with eggplant at the end was unexpected but also delicious...!!

It is a place that is a bit inconvenient to get to by car, about 40 minutes from Osaka city. While driving, I couldn't help but think, "That's why it's Michelin (tire manufacturer)." It was drizzling during the rainy season, so the manager was waiting with an umbrella. Lovely! As I entered the entrance, a beautiful hostess in a kimono guided me. My heart was dancing. The content of the dishes is shown in many photos! Each dish was fantastic ♥️ The photos alone cannot convey the depth of flavors, but I truly felt the profound taste. From the first dish to the last, I closed my eyes and savored the depth. Thank you to the chef and the staff for the wonderful service. I will definitely visit again.