First visit. The store appearance and interior are calm and very beautiful. I made a reservation for a course priced at 24,200 yen per person (including service charge) through one of the reservation requests on one of the days. I also requested the pairing course with the most alcohol for an additional 7,500 yen per person. I was seated at the counter and the meal started. The menu for the day included various dishes such as appetizers, steamed dish with rapeseed blossoms, clams, and seaweed, sashimi of sea bream and tuna, salt-grilled blackthroat seaperch and spare ribs, fried flounder, tofu skin with some filling (I forgot the name), bamboo shoot rice with miso and green onions, and dessert. Each dish was surprisingly good with elegant and flavorful broth. It was a luxurious experience to enjoy such delicious food at this price. We ordered some expensive alcohol and the salt-grilled blackthroat seaperch with an additional cost, so it added up, but if you choose a simpler menu, you can enjoy the Michelin three-star restaurant at a more affordable price. The chef and the hostess were both lovely and we had a great time chatting with them. I may have gotten a bit too tipsy, which I apologize for. We had plenty of rice and dessert, and the chef and hostess even saw us off outside the restaurant. It was a wonderful restaurant with delicious food and thoughtful service, truly deserving of its Michelin three-star rating. I had a great time and will definitely visit again. Thank you for the wonderful meal!

I felt like I didn't eat anything for 24,800 yen. I like omakase Japanese cuisine, so I went to various famous restaurants, even Michelin-starred ones, but the ingredients and service were completely mismatched. The ingredients were not rare or high-quality, the preparation time was long, and I was disappointed.

Impression-wise, as expected from Michelin, starting from the appetizers, it was a course of late-night snacks!!! It felt like an adult's restaurant, and I really enjoyed the exquisite cuisine!! Each dish had amazing flavors!! The appetizer was surprisingly unique with a mysterious appearance and taste that I had never experienced before!! The dishes evoked a sense of Japan with ultimate gourmet delights!! It was truly delicious!!

■It was my first visit. Located close to Nagahoribashi Station and across a major street from Shinsaibashi, it is in a relatively quiet area. The atmosphere is dignified. The counter is spacious, with each seat generously spread out. I didn't have the opportunity to talk to the head chef, but the hostess was very friendly and chatted with us. All the dishes were delicious, but among them, the lid of the soup bowl had a Tanabata drawing, with ingredients arranged inside to be tied together for good luck in relationships. It was quite stylish. The conger eel in the same bowl had a hint of plum paste and the broth was truly delicious. Additionally, the grilled golden snapper we requested for an extra 4,000 yen was fatty and very tasty. The system where you can choose grilled items is also good. Japanese cuisine is complex, and I only know if it's delicious, but not much else. However, we were treated to a luxurious experience not only with the food but also with the ambiance and conversation. We had about 5 types of sake, added the golden snapper, and the total bill for two came to 66,000 yen. Considering it's a three-star restaurant, I think this price is quite reasonable.

I visited "Tai-an," a restaurant located in Osaka, known as a city of gourmet food. It is a 5-minute walk from Nagahoribashi Station on the Osaka Metro Sakaisuji Line. The restaurant is situated on the first floor of the "Yamamoto Matsubiru" building, facing the Kajiyamachi Street. The main seating is at the counter, creating a sophisticated atmosphere. The chef, Hitoshi Takahata, originally from Osaka, trained for 15 years at "Ajikichio" before opening Tai-an in 2000. The restaurant received two Michelin stars in 2010 and three stars in the Michelin Guide Osaka in 2011. The chef sources ingredients from trusted fishmongers. Today, I enjoyed a course menu which included dishes like mozuku vinegar, minced shrimp tofu, jellyfish roll with conger eel, salt-grilled young ayu, and more. The menu changes monthly, offering delicately crafted flavors. The restaurant boasts over 100 types of sake cups from various regions in Japan, as well as a wide selection of wines. It was a delightful meal that truly nourished the body. Thank you for the wonderful experience.

6/21 Island-no-Uchi "Tai-an" Compilation (Michelin Three Stars) Last year, I visited Tai-an in September. I was looking forward to the simmered conger eel and pine mushroom soup. Visiting Tai-an in June means indulging in expertly grilled ayu fish. I am also considering skipping the caviar tonight and focusing on the charcoal-grilled dishes. Looking around, I see only foreign customers, a true mark of a three-star establishment. The familiar small dishes of Tai-an, known as hassun, offer a unique pleasure of traditional Japanese cuisine. The simmered dish in a winter melon and shrimp soup bowl, served in a lacquered bowl, exudes a serene flavor. The sashimi course features sliced conger eel with sea urchin, a delicacy from Rebun Island in Hokkaido. The charcoal-grilled dishes include ayu fish, golden threadfin bream, and female black wagyu beef, each offering a unique taste experience. The fried dish of Tokishirazu fish is served with a refreshing touch, accompanied by Mascarpone cheese and pickled sansho pepper. The meal concludes with a new onion soup with bonito and junsei, grilled rice with conger eel, soup, and pickles. Unfortunately, I forgot to take a picture of the dessert. After the full house of foreign customers left, I took a commemorative photo with the couple, strategically positioning the slightly heavier father figure to appear slimmer in the photo.

On September 13th in Osaka, at Shimano-uchi's "Tai-an" (Michelin three-star), while June's ayu fish is good, once you hear the voice of September... you can't help but long for Tai-an's simmered dish. It's a reunion of hearty souls after a long time, shyly sitting down at the table... Champagne is the usual "De Venoge." From the upper left of the eight-course meal: Kinjiso, shiitake mushrooms with mozuku seaweed, grated ginger squid, oboro kombu grated dashi, scallops with kaki no moto (edible chrysanthemum), mirugai with chrysanthemum greens grated dashi. The vibrant colors of the chrysanthemum greens grated dashi catch the eye. The finely chopped squid, gently and subtly sweet, the acidity of the oboro kombu tightens the flavors... The sake is Kochi's "Bijo Otoko Junmai Daiginjo Mai." If time allows, you can spend 30 minutes just on this eight-course meal... The simmered dish of conger eel and matsutake mushrooms is a must-try during this season at a traditional Japanese restaurant... The thick matsutake mushrooms with shredded matsutake on top... The perfect harmony awaits... As you slowly lift the lid, a graceful aroma dances in the air... The first sip is with yuzu. Holding the sip with chopsticks, savoring the rich and aromatic broth... The conger eel, simmered with kudzu, imparts flavor to the broth while tenderly yielding its moist body to me... As you slowly chew on the thick matsutake, the profound essence of the matsutake, filled with its own broth, seeps out... The pure and delicate flavors of the conger eel and ikura sashimi are enjoyed without the taste of soy sauce... The sake is Gifu's "Ranjatai." Tai-an's special caviar, specially selected French Prestige caviar (unheated), placed on the conger eel, mixed with the pure ikura... A sinful act... The lady smiles and asks, "Should I bring some rice?" The caviar exudes a bewitching and elegant fragrance... The grilled Meichidai fish, with its delicate and refined taste, is reminiscent of a nobleman... The sake is Miyagi's "Kankichi Ichi." The fried Managatsuo with rice cracker coating... Grilled eggplant with abalone and cucumber grated dashi... The memories become hazy from this point... Apologies for any inaccuracies in the titles... The simmered conger eel on rice... Caviar rice... Dessert... Forgotten to take a photo... That egg-covered rice is... very, very... not good... It's a caviar-covered rice. No soy sauce needed... No nori needed... When you put it in your mouth, the caviar and rice blend together, the salty taste and enchanting umami of the caviar gently enveloping the pure white rice, mesmerizing. Its taste is both alluring and refined, divine and glossy... The caviar captures the lips, tongue, teeth, gums, upper palate, mucous membranes... and as it gently slides down the throat, leaving behind a sweet and poignant lingering feeling...

First visit. It's a famous restaurant, but it can be easy to overlook places like this when reservations are difficult to come by. Located in Shimanouchi, this Japanese restaurant is a regular recipient of three Michelin stars. The atmosphere is not too formal, with courses costing around 20,000 yen, and around 30,000 yen with drinks. - The smell of the shellfish appetizer was a bit off-putting... - The soup with pike conger eel, matsutake mushrooms, and yuzu was delicious. - The sashimi of sea bream and salmon roe was particularly outstanding. - The grilled spare ribs and fish collar were interesting choices for a Japanese restaurant, and they were delicious. I never expected to eat fish collar at a three-star Japanese restaurant... I always thought it was a pub menu item haha. I confirmed that I'm not a fan of fish collar because it's difficult to eat with all the bones. - The fried bonito fish cake with passion fruit soy sauce was tasty. - The hairy crab served in a clear broth was also good. - The rice with simmered pike conger eel was of high quality and very tasty. - The Shine Muscat grape jelly was a nice finish to the meal. Overall, the food was quite delicious. The price of the dishes is very reasonable, so it's somewhat understandable that the quality of the ingredients may feel slightly lacking compared to top-rated restaurants on Tabelog. However, the name value of having three Michelin stars is undeniable, making it a convenient option for celebrations, hospitality, or business entertainment. Thank you for the meal.

On October 20th in Osaka, at Shimanouchi, "Tai-an" (Michelin three stars). After a long time since visiting "Kawachin," the next traditional Japanese restaurant is... of course, here at "Tai-an." It's a joyous occasion as they have maintained their Michelin three-star status for 12 years now. The calm expression on their face occasionally reveals quirky puns, much like the owner of "Kawachin." This playful banter is perhaps a part of the hospitality in Osaka's traditional Japanese restaurants. The meal begins with a classic yet subtly unique touch... starting with a dish from Do Vigno. From the top left of the eight-course meal... there's a dish with mukago, scallop with grated yam and plum, ayu fish roe, kakinomoto, dried young yellowtail, and zenmai fern. The hostess explains each dish, but I struggle to remember, so I ask the owner one by one as I enjoy them. Ingredients like Niigata's edible chrysanthemum kakinomoto and dried young yellowtail from different regions of Japan make the meal exciting. The ayu fish roe, made with white and red roe, may not be available next year as there may no longer be a maker. "Would you like some sake?" the owner asks, seemingly reading my mind, and I receive a glass of "Isojiman Daiginjo" that beautifully complements the ayu fish roe. The next course is a simmered dish served in a bowl, not a wooden but a ceramic one, so it's called a "wan" instead of a "wan." The bowl contains a steamed dish with eel at the bottom and a large matsutake mushroom on top, with dashi poured over it. The clear dashi broth is enjoyed first, followed by the flavorful aroma of the high-quality matsutake mushroom. When the matsutake has absorbed enough broth, it becomes tender and fragrant, resembling a beautiful woman with a rich elegance. As the broth diminishes, the eel inside the steamed dish is savored. The owner smiles as I quietly mutter "delicious," and he nods in appreciation. Despite coming from the prestigious "Miyoshiko" lineage, the restaurant does not focus on formal Kyoto cuisine. The bowls are deep and intriguing, showcasing the owner's playful and sharp culinary skills. The sashimi course features cuttlefish and bonito, with the cuttlefish being particularly refreshing. The bonito from the Tohoku region is tender and subtly fatty, creating a delightful texture. The grilled dish offers a choice of 5-6 options, and the kinmedai (splendid alfonsino) is a must-try. Grilled to perfection over binchotan charcoal, the kinmedai's skin crackles with a goddess-like sweetness that melts in your mouth. Another fried dish features fried ayu fish, serving as a delightful interlude. I often add an additional grilled dish, and today it's the Saga beef from a female cow. The sight of the beautifully marbled meat in a deep red color excites me, and the gentle flavor of the female cow's fat is truly exquisite. The low-fat content of the female cow's meat gives it a refined taste, oozing with high-quality fat and a rosy hue. The meat, tender and succulent, exudes a light sweetness as it melts in your mouth, leaving you yearning for more.

Today, I visited Taian, a long-time Michelin three-star regular, for dinner in Osaka. I had the chef's special course, which was based on a dashi made from kombu and bonito flakes, creating a gentle, deep, and flavorful taste. The highlight was watching the chef expertly grill seasonal ingredients over charcoal. The standout dish was the salt-grilled Kinmedai, which was thick and packed with sweet and savory flavors. Another highlight was the clay pot rice, mixed with red and blue Fushimi peppers and dried sansho pepper, creating a delicious blend of flavors. The traditional dishes, although lacking in flashiness, were quite tasty. The total cost for two people was 46,101 yen, with the chef's course priced at 17,600 yen.

I first visited this restaurant when I was around 20 years old, and I have loved it ever since. It was a shock when I first went. Not just the taste and service, but also the way they clean the toilets made me understand why they have been awarded Michelin stars consecutively. I highly recommend ordering the sake pairing for those who love Japanese sake.

I chose "Tai-an," a Japanese restaurant in Nakanoshima, Chuo-ku, Osaka, for my friend's birthday celebration. It is one of the three restaurants that received 3 stars in the "Michelin Guide Osaka 2021," and has maintained its 3-star status for 11 consecutive years since the 2011 edition. Although the reviews on Tabelog were not very high, I made a reservation for 5:30 pm with some anxiety. I arrived at Namba Station on the Osaka Metro Sakaisuji Line earlier and wandered around the restaurant before entering 10 minutes early. As part of their COVID-19 measures, I sanitized my hands, had my temperature checked, took off my shoes, and was guided to the back of the spacious counter seat with only one table in the back. The plan I reserved through Ikyu.com included all taxes and a 10% service charge: - Chef's Omakase Course: 19,360 yen - Appetizers: Various dishes including vinegared mountain vegetables, mirugai (geoduck), and sea urchin with spring chrysanthemum - Sashimi: Assorted sashimi including bamboo shoots, crab, and tofu skin - Grilled Dishes: Grilled fugu (blowfish) and white shrimp with ponzu sauce, grilled fugu skin, and tootoumi miso-marinated dish - Main Dish: Spare ribs with sauce (red wine stewed) and grilled conger eel with yuzu pepper - Deep-Fried Dish: Fried oyster rice cracker with pickled ginger - Hot Pot Dish: Clam and bamboo shoot rice gruel - Rice Dish: Rice with clam and bamboo shoot miso sauce - Dessert: Apricot jelly, strawberry, black beans, and otafuku beans with Grand Marnier I also chose the pairing option for an additional 6,500 yen, which included four 90ml glasses of different drinks. The meal started with a variety of appetizers served in small dishes on a beautifully lacquered tray, accompanied by a glass of "Toyobai" sake. The meal continued with sashimi, grilled dishes, and other courses, each paired with a different drink. The presentation was exquisite, and the flavors were exceptional. It was a delightful dining experience, and I would highly recommend "Tai-an" for a special occasion.

In February 2021, I was taken to "Tai-an" for a birthday celebration~♪ This restaurant in Osaka has been maintaining its Michelin ☆☆☆ status, and it was my first visit. We arrived at 5:30 pm and sat at the counter. We started with a toast with two glasses of sake and two glasses of wine for pairing. The dishes and drinks I enjoyed on this visit are as follows: Chef's Omakase Course 19,360 yen (tax and service charge included) - Appetizer: Mountain vegetables in vinegar, Mirugai with shungiku tofu, Uni with wasabi, Scallops with konbu, Fugu shirako with salted fish roe - Soup: Bamboo shoots, crab, yuba, daikon, nanohana - Sashimi: Grilled fugu with ponzu, White shrimp from Toyama with soy sauce, Fugu skin and Toto-umi miso pickles with sashimi soy sauce - Grilled dish (you can choose from several options): Anago with Naruto sauce, Red pickled radish, cucumber, endive with meat miso - Fried dish: Oyster rice crackers with pickled ginger - Steamed dish: Clam and bamboo shoots with miso sauce - Rice dish: Ice fish (young ayu) ochazuke with arare, nori, sesame, warm dashi, nagaimo pickles, salted kelp - Dessert: Apricot jelly, strawberry, black beans, o-tafuku beans with Grand Marnier pairing 6,500 yen Pairing: - Toyobijin Junmai Ginjo Namazake (Aomori, Miura Shuzo) - Kokuryu Shizuku (Fukui, Kokuryu Shuzo) - Sucette 2018 An Approach To Relaxation (Australia) Grenache 100% Medium Dry - Marcel Servin Chablis 1er Cru Vaucoupin 2017 (France) Chardonnay Although the overall number of dishes seemed a bit small, the portion was quite satisfying (full stomach). Each dish had a delicate flavor and excellent ingredient pairing, despite not being visually flashy. Among the dishes I had, the sashimi, oyster rice crackers, and ice fish ochazuke left a lasting impression. Toyama white shrimp: I didn't expect to have the opportunity to taste it this season, so it was lucky to enjoy it here. It had a strong sweetness and was delicious even without soy sauce. Oyster rice crackers: The red pickled ginger paired well with it, which I thought was very Osaka-like. The homemade red pickled ginger, pickled in plum, was a perfect match with the dish. The oyster was delicious as expected, but I particularly loved the red pickled ginger. Ice fish ochazuke: Probably the best ochazuke I've ever had. It was incredibly delicious. And to top it off, I didn't expect to have seconds, but when I found out it was possible, my excitement skyrocketed (so happy). The grilled dish I chose, anago, was also exquisite and fluffy. The sake and wine pairings were excellent as well, making it a very satisfying experience. Thank you for the treat! (Grateful to my friend) I definitely want to revisit this restaurant in a different season.

Visited "Tai-an" in Osaka, Shimanouchi after a long time. Even though we interact on social media, it doesn't feel like it (lol). By the way, during the state of emergency, they are open until 8:00 PM. Enjoyed a glass of "Princes Rose / de Venoge". The omakase course started with... From the back left, clockwise. "Boiled young shoots and hamaguri clam" was a comforting dish with the delicious broth and gentle warmth. "Grated yam somen with plum paste" had a nice sticky texture and a hint of sourness from the plum paste. The "Mozuku vinegar" had a refined balance of flavors. The combination of "Kombu with roe and grated oboro kombu" was incredibly flavorful. The "Shrimp and karasumi salad" had the perfect balance of saltiness from the karasumi and sweetness from the shrimp. Next was the highlight, "White miso with Tohba tofu and oysters". The depth of flavor in the white miso was impressive. The "Tohba tofu" with fried coating and plump oysters complemented each other well. The "Blowfish sashimi" was refreshing with ponzu sauce. The blowfish had a glossy texture and a pleasant chewiness. Enjoyed the "Red Iwami-cho sake" with a nice finish. The "Yellowtail sashimi" had a perfect balance of fatty richness and a clean finish. The "Spare ribs in red wine flavor" were tender and flavorful, with a hint of red wine. The "Blackthroat sea perch grilled with salt" was rich and melted in the mouth. The "Fugu shirako with rice crackers" was creamy and decadent. Paired with "Chablis Vieilles Vignes Les Pargues 2017/ Moreau-Naudet". The "Turnip puree with Matsuba crab and spinach" was a harmonious blend of flavors. The "Fugu rice, chicken meatball soup, pickles" was a satisfying end to the meal. Finished with a dessert of "Strawberries, white and black beans, and zelkova jelly" paired with a rare "Taketsuru sake". It was a night of savoring the delicate flavors of the changing seasons. The experience was so enjoyable that we didn't realize it was already 8:00 PM. Thank you to Takahata-san, the landlady (Chie-san), for the wonderful hospitality.

I had been thinking that it would be really difficult to make a reservation at Taian, but surprisingly I was able to book a table easily. It's a lovely restaurant with a great atmosphere. I was looking forward to trying the Taian caviar, and it was so smooth with just the right amount of saltiness... the large grains were irresistible! I had planned to save some for the rice at the end, but I ended up finishing it all before that. It felt like a special treat for when you want to reward yourself after working hard. I hope I can visit again soon!

The last time I posted was 8 years ago. I have visited many times since then, but this time, I see you working hard during the pandemic, so I decided to post. I'm glad to see that Nishino-san, your apprentice, opened his own shop about 2 years ago. Hearing the explanation of "hassun" from the hostess this time made me feel nostalgic. The spare ribs and king crab were as delicious as always.

The restaurant has obtained three Michelin stars in the 2022 edition of the Michelin Guide Osaka. It has maintained its three-star rating since its inception in Osaka. The dishes are not particularly outstanding, but the taste is consistent, making it a good choice for business entertaining.

On July 1st, I visited "Tai-An" in Shimono-uchi, a Michelin three-star restaurant. After the calm of the pandemic, I received an email saying, "Let's shake hands, hug, and kiss when we meet again." When I nervously entered the restaurant, I was greeted by the familiar smiles of the lovely couple. The Osaka feast, after 4 months, began with a dish of Hamo fish roe and burdock, among other dishes. The Hamo fish roe with burdock in egg yolk sauce was a favorite, with its delicious egg yolk sauce that I wanted to take home in a Tupperware. The clear and elegant grilled eggplant, jellyfish, octopus, and Hamo fish roe were all meticulously prepared, showcasing the skills of a high-class Japanese restaurant. The simmered dish with rolled Hamo fish and Jun-sai was beautifully presented, symbolizing the Tanabata festival. The dish was both visually and tastefully pleasing, leaving a lasting impression. The sashimi course included Akou fish with soy sauce and spear squid with yukari sesame, both delicately delicious. The Akou fish was described as a refined beauty, and the spear squid was fresh and alluring. The grilled dish, featuring young ayu fish, was tender and flavorful, showcasing the chef's expertise. The tempura dish of sea urchin, yam, and seaweed wrapped in tofu skin was a unique and delicious combination. The corn soup with hidden hairy crab was a delightful surprise. The sake served was a special blend aged in Henri Giraud champagne barrels, offering a unique and interesting flavor profile. The meal concluded with a rice dish featuring ayu fish, showcasing the chef's dedication to traditional Japanese cuisine. Overall, the dining experience at Tai-An was exceptional, with each dish meticulously prepared and expertly presented.

At Tai-an restaurant near Nagahoribashi, you can enjoy a variety of dishes such as simmered abalone and seaweed with sea urchin and soy milk, grilled wagyu beef roll with sansho pepper, and chilled tofu skin with hairy crab. The main grilled dish allows you to choose your favorite ingredients. Overall, the seasoning is rich and the dashi broth is flavorful. The chefs and staff are friendly, making it a place worth revisiting.

I had always wanted to go to Taian in Shimono-uchi, and finally went there with a friend for a meal. It was a three-star restaurant, following last month's visit to Kashiwaya, so I was looking forward to it for various reasons. The amberjack sashimi was fresh, and I thought the spare ribs marinated in red wine were delicious. The dish with fried shirako had a fine batter. We ordered a pairing of sake and wine to match the dishes, and the portions were generous. The clientele seemed to be mostly foreign tourists. Perhaps the cost is not as high as other three-star restaurants.

It was a birthday feast. On this record-breaking day when my foolish palate encountered Michelin three-star kaiseki cuisine for the first time. It was a surprise, so I was hit head-on without any preparation, and until I finished eating several dishes, or rather almost until the end, I couldn't quite figure out how the taste of Japanese cuisine I had eaten before was different. All I could understand was that it was delicate. I tried eating sea bass for the first time. I like its firm texture. The soft-shell turtle soup, which I remember eating quite a bit in China, was light and elegant here, with no unpleasant smell. I asked for a sake pairing with the dishes, and I had two types of sake and two types of wine. For the appetizer, I had a chilled aged junmai ginjo. A good start. For sashimi, I had an extra dry junmai ginjo. It was refreshing, but I wanted a bit more sea bass! For the grilled dish, I had a sweet white wine from California, and for the fried dish and soup, I had a smooth white wine from France. In the end, instead of a palate cleanser, a grape jelly dessert like a parfait was served. With brandy poured over it, it became a sophisticated dessert. For a moment, I felt like I had woken up, as if I had come to a modern French restaurant. It was fantastic!! That day, about half of the customers, including us, were foreigners... There was even a customer eating alone, looking lost. Among them, I couldn't understand the translated text of the cautionary notes placed on the counter, so I asked, and it turned out that it was a reminder not to take pictures of the cooking process. I always thought that with Michelin, you shouldn't look at anything other than the food. Thank you for the feast!