Thank you for viewing. I visited the hard-to-reserve restaurant "Japanese Cuisine and Brand Matsubagani Matsuyamachi Aoten" where they focus on crab dishes during crab season and tempura dishes at other times. The restaurant is located about a 6-minute walk from Sakaisuji Hommachi Station along Minami Nonambashi Street. The exterior is clearly a Japanese restaurant with a white noren curtain and a signboard saying "Aoten" on the top right. Inside, there are 7 counter seats with relatively bright lighting. The couple who run the restaurant were very welcoming and served delicious tempura dishes made with high-quality ingredients and expertly fried. The owner is a cheerful person and the wife provides attentive service, creating a warm and pleasant atmosphere. I would definitely visit this local gem frequently. Some of the standout dishes included Hokkaido broccoli, lotus root, matsutake mushrooms, conger eel, and giant clams from Ibaraki. The menu I enjoyed that day included various seafood dishes, tempura, and desserts. The owner's respect for the Nagoya restaurant "Tenfura Niiru" was evident in the menu composition and overall atmosphere. I would love to visit again, especially during crab season or for their tempura dishes. Thank you for the wonderful meal.

I visited "Nihon Ryori Brand Matsubagani Matsuyamachi Aoten," a reservation-only Japanese cuisine restaurant located in Osaka city. The access is about a 7-minute walk from Sakaisuji Hommachi Station on the Osaka Metro Chuo Line. It is also within walking distance from Tanimachi Yonchome Station on the Osaka Metro Tanimachi Line. The restaurant is located on the 1st floor of the building "Doel Minamihommachi" facing the Shoninbashicho-dori street after entering the alley from the national highway. Upon entering the restaurant through the pure white curtain, the sight of the custom-made dish cabinet from the counter seats is truly impressive. In the background, there are cloudy glass and clear glass, with carvings of pine trees in between. Upon opening the door, you will see the owner's carefully selected tableware on display, including Oribe, Kutani, Arita ware, Imari, as well as Old Baccarat, tin, and copper sake vessels. The centerpiece on the counter is a unique piece of handcrafted copper, truly one-of-a-kind. The course menu I enjoyed today included: - Zuwai crab, salmon roe, three-cup vinegar jelly with purple shiso flowers, topped with grilled eggplant mixed with crab miso - Sashimi of Meichidai (Nagasaki) and Aori squid (Akashi) with Tosa soy sauce and sesame salt - Fatty tuna marinated in soy sauce with grated daikon radish, wasabi, and natural seaweed sauce - Conger eel soup with arrowroot starch and plum - Carabineros shrimp - Glass shrimp - Shrimp and glass shrimp heads - Tempura of Kyoto edamame - Aori squid and shiso leaf roll with karasumi - Broccoli from Hokkaido - Man'yoji chili pepper and shaved bonito - Scallop sashimi with seaweed soy sauce (finest seaweed from Ariake) - Lotus root - Sweetfish - New ginkgo nuts from Kumamoto - Firefly squid marinated in seawater - Izumi Province eggplant with shaved bonito - Shine Muscat and fig salad - Matsutake mushrooms - Seaweed and sea urchin - Conger eel - Clams from Ibaraki - Tempura rice bowl - Glass shrimp tempura - Pickles - Red miso soup - Sweet potato and milk gelato I enjoyed the dishes served in the owner's carefully selected tableware. Especially the tempura, with its crispy coating that locks in the flavor of the ingredients. The fresh seafood and the aroma and sweetness of the vegetables were a delight to savor. I thoroughly enjoyed the aromas, sounds, and flavors in the tranquil atmosphere. I would definitely like to visit again in the future. Thank you for the wonderful meal.

The restaurant specializes in tempura dishes that bring out the full flavor of the ingredients. I plan to visit during the winter season to try their crab dishes. The dishes I enjoyed included snow crab with three types of vinegar, grilled eggplant with crab miso, sashimi of Meita Dai and flying squid, marinated fatty tuna, and soup with conger eel and kudzu starch. Tempura is served with salt, lemon, or tempura dipping sauce. Tempura options include shrimp, mantis shrimp, squid, broccoli, shishito pepper, bonito flakes, scallops, lotus root, red snapper, ginkgo nuts, and more. The meal ended with figs, Shine Muscat grapes, matsutake mushrooms, sea urchin, conger eel, and ice cream. I enjoyed a bottle of beer and a highball on a sunny day, feeling completely satisfied.

I was surprised by the amount of tempura dishes I had reserved and was looking forward to when I visited the restaurant during crab season! However, the chef mentioned that it was tempura that wouldn't cause stomach upset, and it was really delicious. For the finishing touch, you can choose between tempura rice bowl or tempura tea. I heard that curry is only served to those who know about it. I was very satisfied and full. Thank you for the feast! #Gourmet #OsakaGourmet #Sakaisuji HommachiGourmet #BClassGourmet #FoodWalking #Foodstagram #HardToReserveRestaurant #Tempura #NonStomachUpsetTempura

I went to this restaurant on a cancellation slot from Instagram. The tempura was crispy and all delicious. The shrimp was from Amakusa! It was a bit small, but sweet and tasty! The broccoli was amazingly delicious and impressive. The lotus root was a bit tough and hard to eat. With so many dishes, it might be tough for girls who can't eat a lot. The tempura bowl and tempura tea at the end were also delicious.

Located a 6-8 minute walk from Sakaisuji-Honmachi Station, Matsuyamachi Aoten is a popular restaurant known for its tempura and Japanese cuisine, specializing in winter crab dishes and other seasonal delicacies. The head chef, who is known for his straightforward personality, shares his passion for quality ingredients and dedication to evolving the menu. The tempura course we enjoyed featured a variety of dishes, starting with refreshing sesame tofu, sashimi, and then moving on to a total of 17 tempura items. Each tempura is freshly made with a specific batter to enhance the flavor of the ingredients. From succulent prawn tempura to crispy broccoli, the tempura dishes were all bursting with flavor. The course also included a satisfying tempura rice bowl and unique desserts like curry made from prawn shells and sweet potato tempura with gelato. Overall, it was a delightful and fulfilling dining experience. Highly recommended!

Located 500m from Sakaisuji-Honmachi Station in Osaka, this popular restaurant offers a course featuring hearty use of Matsuba crab from November to March, and a tempura-based omakase course during other months. During my visit in May, I opted for the tempura omakase course. The restaurant has a calm atmosphere with an 8-seat counter made of single planks, allowing guests to enjoy watching the cooking process in the open kitchen. The head chef here greatly respects "Niiru," who is renowned as the number one in the tempura world, and is well-known for his research and expertise in Osaka. The chef meticulously studies the temperature of the wheat flour and the moisture content of each ingredient to achieve the most delicious state for each item. Reading the posts on the restaurant's Instagram, you can feel the chef's passion, dedication, and slightly eccentric approach towards tempura. It was evident to me that this restaurant will continue to grow as long as the chef keeps experimenting and researching. The course was incredibly satisfying, with a generous amount of food that didn't leave me feeling heavy, showcasing the chef's skill. The tempura, paired with the chef's entertaining and unfiltered conversation, was a delightful experience. The tempura omakase course I had included sesame tofu, sashimi of Setouchi sea bream and swordtip squid, Aomori pickled vegetables, scallops, sea urchin and okra somen tempura, shrimp, shrimp legs, snap peas, swordtip squid, homemade karasumi, swordtip squid liver, broccoli, whiting, scallop with Ariake seaweed, lotus root, baby corn, red eggplant, tomato, Gold Rush corn, white sweetfish, conger eel, cutlassfish, clams, tempura rice bowl, curry, sweet potato and gelato. I thought it was a great restaurant, so I wanted to make sure not to forget it. Don't forget to follow my gourmet account with over 110,000 followers on Instagram @nozawayuta and TikTok @yuuta0104gurume. I would be grateful if you could follow me there as well.

From Sakaisuji-Honmachi, heading east along Matsuyamachi Street, you will find Aoten. Although I was extremely satisfied with the delicious Hamazaki crab I had in January, which is a premium brand crab, this restaurant is actually famous for its tempura. The owner respects the tempura master Shintomei from Nagoya, and serves some of the best tempura in Osaka. The "Shintomei method" involves freezing Tanaka Seifun's flour at -60 degrees Celsius, using it as batter just before frying at low temperatures. The ingredients coated in this batter have their moisture removed, activated, or sugar extracted, resulting in a crispy texture. It took a bit of time to get there from Matsuyamachi Station, where I started my journey north. It was perfect timing for my hungry stomach. The restaurant has a variety of cutlery, Okinawan salt, and oolong tea. The meal started with appetizers of clams, scallops, and karasumi followed by sashimi prepared by the chef. The tempura course began with refined techniques, starting with sweet shrimp, snap peas, and squid. The flavors were on a different level. The tempura of young corn and Kimihime corn were exceptional. The meal continued with various tempura dishes like conger eel, lotus root, and red eggplant. The meal ended with an eel tempura and a shrimp tempura rice bowl. The total bill came to 26,000 yen, which I found reasonable considering the quality and quantity of food. Aoten is known for serving tempura without a drop of oil on the paper, a sign of a top-notch tempura restaurant. Additionally, those who dine on tempura are given priority reservations for the next crab season.

Tempura course - I was surprised by the number of dishes! Everything was so delicious that I can't find words other than "delicious" to describe it. My favorite tempura items were broccoli, edamame, and clams. The tempura with squid inside shiso leaves, onion, lotus root, and tomato were all impressive. It was a happy meal to be able to consume so many vegetables and nutrients through tempura.

When the cold season comes, I always think that I want to eat crab to my heart's content at least once a year. Last season, I had a kaisendon made with Sekogani. This season, I have not eaten it yet. While I was thinking about it, there was a man passionately talking about crab at a certain bar. It was the owner of Seoten, Mr. Kimoto. Seoten is a difficult-to-reserve restaurant, but thanks to the efforts of various parties and the kind consideration of the owner, I was able to eat there. The cutlery is quite sophisticated. Of course, I had oolong tea. It's a must. The owner skillfully prepares the boiled crab. Boiled crab. Topped with crab miso on top. It was delicious all of a sudden. It was so delicious that I wondered what kind of crab I had eaten before. The owner smiled and showed me today's crab (1 kg). The crab was not pleased with me eating it. Both the tags of Hamasaka and Seoten are attached. This is because one of the four crab tanks at Hamasaka Fishing Port is reserved exclusively for Seoten. The other two tanks are reserved for Uemura and Kaniya Yoshida. Sashimi of swordfish, striped jack, and tuna. The owner carefully prepares even the small legs. Crab sashimi. Unlike other restaurants, they do not expand it. They make sure not to lose the flavor of the crab meat. The crab sashimi was unbelievably delicious. Next is grilled crab. It was grilled just right to maintain the juiciness of the crab. The crab meat was tender and had a nice texture. It was so delicious that it disappeared in no time. Grilled crab part 2. The crab claw part. This part was the juiciest. The body part was topped with crab miso, and the flavor exploded! The crab shell is boiled directly on the stove. Dip the large crab leg in crab miso and eat it. You can tell how delicious it is just by looking at the photo. Eat the crab meat that remains in the crab miso with a spoon as if cherishing it. Heat the remaining crab miso with red vinegar, sushi rice, and Parmesan cheese. Crab miso cheese risotto is a taste that I have never experienced before. It was absolutely delicious. The throat meat of the crab. The flavor increases when you suck on it. Finally, savor all the remaining crab miso. Next is a burger with mostly crab meat sandwiched between crab croquettes. It looks like a regular croquette, but it's mostly crab meat. The crab dishes continued one after another. Next is the crab hooray-yaki. Steamed and grilled crab meat. The crab hooray-yaki. The juiciness of the crab meat was maintained. It felt like eating the sea itself through the crab. Finally, crab hot pot. It is full of vegetables with crab broth, and both the crab meat and vegetables are delicious. Tempura of crab legs. The feeling of the batter melting is nice. Tempura of crab claws. The meal ended with crab rice porridge. Crab rice porridge eaten with crab broth from the hot pot is the best. There was no compromise even in the pickles. I had seconds. Adding tempura flakes enhances the flavor. Second helpings. Other customers were full and didn't have seconds, so there was leftover crab rice porridge. I feel like I could go for another round. Dessert. Chestnut ice cream and amaou strawberries and pears. Finished with tea. The level of deliciousness was such that I felt glad to be alive. I am happy to have been able to enjoy high-end crab dishes with tagged prices in Osaka. The bill that everyone is curious about is 70,000 yen. Seoten is transparent in its accounting and ethical. The price of the crab plus 20,000 yen. There are only two restaurants that I know of with an unreasonable high cost ratio of 71%, Seoten and Sushioohata. Both are difficult to reserve because customers are well aware of this. I think the goal of the owner of Seoten is not profit, but the title of the number one crab dish in Osaka.

A restaurant in Matsuya-cho where you can enjoy some of the best Matsuba crabs in Kansai. The beautifully magnificent crab dishes are served with utmost care. The course menu allows you to fully savor the crab. The sashimi brings out the sweetness of the crab. Crab miso, grilled crab shell, baked crab with a rich aroma, and salt-steamed crab that enhances the sweetness. The hot pot is prepared with the crab meat carefully extracted by the chef. The meal ends with a crab-flavored porridge. It was a night of indulging in the delicious crab dishes.

At Aozora, the Hamasaka Snow Crab Full Course is a must-try! The chef's skill is incredible. It's amazing that one person can handle all of this! If you love crab, I think this is a must-visit restaurant. Menu includes: Hamasaka Snow Crab Full Course (about 1 kilogram), Hamasaka Snow Crab Special Large Size Soup, Seasonal Sashimi, Crab Sashimi, Crab Shabu-Shabu, Crab Burger (hot inside, be careful!), Grilled Crab, Crab Tempura (fluffy), Grilled Crab Shell, Crab Miso Cheese Risotto (incredibly delicious), Crab Zosui (rice soup), Seasonal Fruits, Black Sesame Ice Cream. The artistic and symmetrical presentation is stunning!

On December 25, 2022 (Sunday), I enjoyed dishes such as Matsuba crab (from Hamazaki), Seko crab, swordfish, striped jack sashimi, crab sashimi, crab miso hot pot, crab miso cheese risotto (with Parmesan cheese), crab shabu-shabu, grilled crab (charcoal-fired), grilled crab with treasure sauce, crab tempura, crab burger, crab porridge, Shine Muscat grape and strawberry, and black sesame ice cream.

The chef's declaration that only crabs caught at Hamasaka Fishing Port are considered crabs filled me with confidence, and the special crab course did not disappoint. The dishes were truly delicious! There were also some unique items that added to the overall enjoyment of the crab feast. The beauty of the crab shells made me feel like I wanted to turn them into paintings.

I made a reservation in June and waited for six months for this day to come. Each time I visit, the cuisine becomes more refined and enjoyable. The level of the dishes, both in taste and presentation, keeps getting higher. In the past, the chef used to talk a lot about his passion, and there wasn't much time to chat with other guests. However, lately, we have all become more comfortable and can enjoy our meal leisurely. The price of crab keeps increasing each year, and this year's course was five thousand yen more expensive. However, the guests were delighted, and it turned out to be a great year-end party. I hope to work hard to be able to enjoy this crab again next year. Thank you for the delicious meal!

I made a reservation about half a year ago and finally went to the restaurant where I had a crab course. The first dish that came out was filled with crab meat and left a strong impression! The taste was delicious, and it was a crab feast until the end. The tempura was light and crispy, easy to eat, and the meat melted in the mouth. I tried a crab burger for the first time, and it was packed with so much meat that it was incredibly delicious. The crab miso cheese risotto was amazing, with the perfect balance of cheese and crab miso, and the rice was just right. I had a whole crab to myself, and the next day my skin was so smooth. The chef was friendly and made the experience enjoyable. I couldn't finish all the food, but the hostess kindly took care of me.

In my last visit to Aoten in Tanimachi 4-chome, I had the tempura course. This time, I tried the crab course. We had a 1-kilo crab, which was served in various dishes. The crab course was very satisfying in terms of both quality and cost performance. The "Crab Omakase Course" included: horsehair crab, sashimi, crab sashimi, crab claws, grilled crab, crab miso shabu-shabu, crab burger, crab salt-grilled, crab hot pot, two types of crab tempura, crab porridge, and a dessert. The amount of crab served was just right for a satisfying meal.

The chef's carefully crafted tempura at Matsuyamachi Aoten, which is evolving more and more, is a must-try. Before starting the crab course in November, I made a reservation to enjoy tempura once again. This time, I visited with my mother-in-law. The window and the shop sign construction were completed, giving the shop a lovely traditional Japanese appearance. The tempura course that evening was a parade of captivating dishes from the start! From rich shirako to sticky squid and swordfish sashimi, and a variety of tempura! The dedication to the tempura batter has evolved even further, showcasing a beautifully fried texture that brings out the flavor of the ingredients. The batter is changed for each ingredient, ensuring that each piece is enjoyed at its best, making it incredibly delicious. The first round included tiger prawn, black beans, swordtip squid legs, broccoli, saury, lotus root, shiitake mushrooms, and scallops, among others. The second round featured Japanese green peppers, sea urchin and seaweed, sweet potatoes, shirako, ginkgo nuts, and clams, all of which were delicious and outstanding! The light batter melts in your mouth, and even after eating so much, you won't feel heavy, which is amazing. The meal ended with tempura rice bowl and tempura tea, both of which were delicious. The tempura and tea-soaked rice were superb. The dessert was a chestnut ice cream sandwich with crispy texture and a mildly sweet ice cream filling. The quality was top-notch until the end. I am always moved by the chef's dedication to his cooking. My mother-in-law also enjoyed herself and was pleased. Let's look forward to enjoying delicious tempura until April. Thank you for the feast! (๑´ڡ`๑)

Good morning, it's Zukasama Maria. This month is my birthday month, so I received lots of celebrations from various people. This time, I was taken to a place by Seiten from Matsuyacho. I was clueless about where we were going, so we walked from Honmachi. I was a bit anxious when we arrived in front of the restaurant. The chef was funny and really passionate about tempura. I wanted to take a nice picture of the tempura, but this was the best I could do. It was incredibly delicious. The taste, the atmosphere of the restaurant, the chef's charm, the beauty of the hostess, the love for the food and producers - all combined to make the experience absolutely delightful. Starting from November, they will have a crab course, so tempura will have to wait until April. I would love to go back after that. Oh, I also want to try the crab, maybe around March. Thank you for the wonderful meal, Lei. I always appreciate your support. Thank you for your likes and comments. I would be happy if you could follow me.

Visited Aoten for the first time since the first wave of the pandemic, where I used to enjoy their delicious takeout meals. This month, I tried their tempura course. The portion was five times more than expected, so I have included quite a few photos. The meal started with homemade sesame tofu made with organic sesame from Kagoshima, followed by sashimi of amberjack and turban shell, and then a snow crab dish. Everything was delicious, and I have high expectations for their tempura in the future. Most of the photos are of the tempura dishes, which were all excellent. The tempura shrimp at the beginning was particularly impressive, with a unique texture that stood out. The beans and vegetables also showcased the natural flavors beautifully. There were also dishes with seaweed and sea urchin, which complemented each other well. The meal continued with squid, flying fish roe, conger eel, lotus root, and more. Unfortunately, I forgot to take a photo of the fig dish. The meal ended with dishes featuring ginkgo nuts, shiitake mushrooms, golden eye snapper, tomato, corn, and clam. Finally, we enjoyed a tempura rice bowl and green tea. The meal was generous in portion and everything was delicious, with the flavors, aromas, and sweetness of the ingredients well-preserved. I look forward to visiting again during crab season. #Aoten #OsakaGourmet #KansaiGourmet #Foodies #Japanese #JapaneseFood

If you want to eat tempura in Osaka, this is the place! I can say that without a doubt. It is really delicious. Enjoying tempura while listening to the passionate thoughts of the owner. It may also make it taste better, but each piece is really delicious thanks to the careful work. I want to have it every season. They serve a huge amount, and I really think it's cheap.