Tag: Osaka

Taian ***

Taian
1-21-2 Shimanouchi, Chuo-ku,
Osaka, 542-0082, Japan
+81 6-6120-0790

In Japan, there are plenty of small restaurants that are independently owned and operated by families. Some have been in the same family for multiple generations. Typically, the husband serves as the chef while the wife manages the front of the house. Osaka’s three Michelin-starred Taian operates in exactly this manner. Chef Hitoshi Takahata, along with his wife who oversees the dining room, owns Taian. Under their watch, the restaurant has held three Michelin stars since 2011. Prior to opening Taian, Chef Takahata spent fifteen years at Ajikitcho, a well-established kaiseki restaurant in Osaka.

Taian boasts a small, intimate space with a long wooden bar that seats about sixteen guests. The interior is simple, creating a relaxed atmosphere akin to dining at someone’s home. On the evening of my visit, I observed a mix of casually dressed Asian tourists in t-shirts and jeans along with locals.

The restaurant exclusively offers a kaiseki meal every evening, which begins with a series of small dishes served simultaneously. The radish soup offers a pleasantly surprising bitterness, while the yam potato noodles provide a nice sweet earthiness. The oysters boast a deep sea essence that pairs wonderfully with the bitterness of the radish, and the seaweed sauce introduces an oceanic vegetal element. What a terrific introduction to the meal.

Next, I enjoyed a white miso soup with tofu, radish mustard, and Japanese tara milt (a delicacy in Japan). The soup has a unique richness derived from the milt, while the tofu adds a bitter spiciness. This was followed by a sashimi course of thinly sliced blowfish and yellowtail, accompanied by white radish, red radish, pepper, and ponzu sauce. While the blowfish offered a subtle, almost flavorless taste, dipping it in ponzu sauce enhanced its flavor with a wonderful citric tang. In contrast, the delicate yellowtail was simply terrific.

I was then served Sanuki wagyu beef with salt and pepper, ponzu, honey miso, and chicken miso sauce. This rare breed of cows from Kagawa prefecture boasts a unique flavor derived from being mainly fed olive branches. The beef was grilled to perfection, juicy, and had the perfect pinkness to it. Dipping the beef in different sauces and salt and pepper provided a variety of flavors, although I preferred it as is due to its already rich flavor.

Following this, I enjoyed deep-fried yuba with crab, served piping hot. The fried yuba was extra crunchy and served as the perfect vessel for the tasty crab filling. Although visually simple, the dish was incredibly satisfying. This was followed by another soup dish of spinach and clams with katsu broth. The broth was extremely flavorful and complemented the strong oceanic taste of the clams. Topped off with blanched spinach and shaved ginger, the duo added another layer of bitterness and a gingery spice.

The final savory course was a rice dish made with fugu fish accompanied by a small cup of clear fish broth. The rice had a terrific fish taste, while the broth boasted a sharp seafood flavor.

For dessert, I was served a glass of Japanese fruits with brandy jelly and orange liqueur. This offered an interesting fruity flavor with a hint of zest, and the sweet alcoholic jelly helped bind all the elements together.

Taian’s kaiseki was wonderful, with flavors slightly bolder than other kaiseki meals I’ve had in Japan. The dishes were simple yet perfectly executed, featuring top-tier ingredients. Despite occasional repetition of certain ingredients in the kaiseki, Chef Takahata showcased remarkable skill in seamlessly integrating them with other components on the plate.The beverage pairing, which included a blend of sake, European, and Australian wines, elevated the dining experience, perfectly complementing each bite.

During my visit, Chef Takahata was behind the counter, personally preparing each plate and engaging with guests alongside his chefs. His wife warmly greeted guests upon their arrival, setting a welcoming tone for the evening. Together, they provided warm Japanese hospitality in a relaxed and homey atmosphere.

Beverage Pairing:

In contrast to the opulence often associated with three-Michelin-starred restaurants, Taian stands out with its modest decor and an approachable price point. However, there is no compromise on quality—the food and service are of three-star standards.

Despite extreme online reviews—either love or hate—my visit to Taian was a personal delight. Impressed by every aspect of my dinner, I found Taian to be a highly capable three-Michelin-starred restaurant, likely to surprise and captivate many visitors, as it did for me.

Sushi Harasho **

Sushi Harasho
3-30 Uenomiyacho, Tennoji-ku,
Osaka, 543-0037, Japan
+81 50-1807-8488
Official Site

In 2009, when the Michelin guide unveiled its inaugural edition for the Kansai region (Kyoto, Osaka, and Nara), Sushi Harasho swiftly earned two stars. Owner/chef Takumi Ishikawa has consistently upheld this prestigious accolade in consecutive years, including the guide’s latest edition. Presently, it stands as one of only two sushi restaurants in Osaka with two Michelin stars

Nestled in a tranquil residential section of Osaka, Sushi Harasho’s unassuming exterior seamlessly blends with the neighboring houses. Inside, the ambiance is serene, and the interior is modest, featuring a long and wide hanoki wooden counter top seating twelve guests at any given time, complemented by low wooden chairs that surprisingly offer comfort.

At Sushi Harasho, the only option available is the omakase. The experience commenced with the Octopus, prepared to perfection with firm yet easily chewable meat. The subsequent course featured Sea Cucumber with radish, though I found it a bit too rough for my taste buds. The chef seemed heavy-handed with the radish, resulting in an overly bitter flavor. Despite my efforts, I couldn’t bring myself to finish the dish.

Omakase:

The following courses included two varieties of sashimi. The Sea Bream had a clean and delicate taste, while the Mackerel, marinated in vinegar, was delectable, boasting a terrific crispy skin. This was succeeded by a delightful Crab dish, complemented by a delicious creamy crab roe.

Chawanmushi, a savory steamed egg custard served piping hot, was exceptional, featuring chopped pieces of meaty clams beneath the custard. Nodoguro, a type of sea perch, was grilled beautifully, with charred and crispy skin enveloping uberly tender meat. The next dish featured Fish Roe in three different types of sliced cured fish eggs, each offering a distinct pungency and salinity.

Transitioning to the nagiris after a succession of small plates, the experience began with a fine piece of Squid, boasting a silky, chewy texture brushed with soy sauce, imparting a note of salty sweetness. Sayori, or Halfbeak, had a nice mild and sweet flavor, coupled with a silky texture. Akami followed, presenting a less fatty cut of tuna that was equally delicious. The O-Toro, with its beautiful marbling, was a sight to behold, offering an extremely buttery, luscious, and flavorful experience.

Continuing the journey, the Shad aka Kohada featured a slight oiliness and richness, while Kinmedai exhibited delicacy with a good fat content. Expertly prepared Shrimp showcased a type of tenderness yet firmness in the meat, and the Yellow Tail followed with light richness and slight sweetness. Next, a beautiful piece of scrumptious Uni was served.

The subtle Miso Soup allowed the quality of tofu to shine through, and contrary to the customary Japanese meal practice where soup often signals the meal’s end, at Sushi Harasho, more delights awaited. Immediately following, a very tasty Eel sweetened wonderfully with sweet soy sauce was presented. A small bowl of fresh, crunchy Cabbage served as a palate cleanser, followed by the Kappamaki or cucumber sushi roll with red clam tendon, offering an interesting subtle sweetness and a hint of oceanic presence. The culmination of this omakase was the Futomaki with a delectable egg and vegetable filling.

The succession of small plates at the beginning of the omakase was delightful, and the nigiris were equally sublime. The sushi rice, more subtle than usual, lacked the sweet vinegary component often added, perfectly complementing the richness and fattiness of the fishes in this omakase. The seasonal and top-notch ingredients were extremely fresh, leaving a definitive taste.

A large bottle of Premium Yebisu Japanese beer and sake, recommended by the sommelier, paired seamlessly with each dish. As expected, there was no sweet ending to this omakase, in line with the common tradition among traditional sushiyas in Japan.

The service at Sushi Harasho was characterized by a laid-back and hospitable demeanor. The staff’s friendliness, coupled with occasional jokes and earnest attempts at conversation, made the experience all the more enjoyable. The chefs behind the counter communicated in English, aided by a picture book containing ingredient information for foreign guests facing language barriers.

Remarkably, Sushi Harasho manages to offer quality sushi at a more affordable price. Following my visit, I comprehended why it is highly recommended and considered among the finest sushiyas in Osaka. This establishment is nothing short of a fantastic restaurant and an absolute must for all sushi enthusiasts.

Kashiwaya ***

Kashiwaya
2-5-18 Senriyamanishi, Suita,
Osaka, 565-0851, Japan
+81 6-6386-2234
Official Site

As the third most populous city in Japan with over 2 million inhabitants, Osaka is widely known as the kitchen of Japan, a title bestowed upon the city during the Edo period. It boasts a diverse gastronomic landscape offering various cuisines at different price points. In fact, Osaka has the fourth highest concentration of Michelin-starred restaurants on Earth, surpassing other culinary centers such as Hong Kong, London, and New York. However, it is often overshadowed by Japan’s more famous cities like Tokyo and Kyoto. Among the notable establishments in Osaka is Kashiwaya, one of the city’s three Michelin-starred restaurants.

Kashiwaya has been a family-operated restaurant since 1977 and is currently under the ownership of Chef Hideaki Matsuo , the son of the original owner. Chef Matsuo assumed the role of master chef in 1993, and under his guidance, Kashiwaya garnered two stars in the first Michelin guide in 2009 for the Kansai region. The coveted third star followed a year later in 2010, a distinction it has proudly maintained ever since. Additionally, Kashiwaya holds the Michelin Green Star award and is a distinguished member of the prestigious Relais & Châteaux hotel and restaurant group.

The restaurant is situated in the Suita district outside Osaka’s city center, and taking a taxi is the most convenient and recommended mode of transportation to reach it. Kashiwaya’s unassuming facade seamlessly blends with the other houses on the street, making it easy to overlook. Upon entering the gates, guests are greeted by a serene Japanese garden, setting a tranquil atmosphere. A gracious hostess, dressed in a traditional kimono, warmly welcomes me and guides me through a sliding door to my washitsu, or Japanese traditional room. I immediately feel a sense of privacy as I have the room all to myself. The room is furnished with a short table, a back-supporting cushion, and floors covered in thick tatami mats where I had to sit during the duration of this meal.

There are multiple kaiseki options offered at the restaurant, but on this visit, I opted for the “Ran” menu. Before starting the kaiseki, a delightful plum tea was presented, awakening the palate. This was immediately followed by the first course of Sakizuke – spot prawn, sea urchin,canola flower with butterbur paste, yam, carrot and radish, wasabi. This dish exuded a pleasant oceanic essence, with the prawns offering a beautiful sweetness. The spicy bitterness supplied by the radish and wasabi helped create a well-balanced dish.

“Ran”:

Kae – mackarel sushi rolled in turnip, salmon roe was the next. The raw turnip was crunchy, and its mild spiciness was perfect with the mackerel’s fatty features. Meanwhile, the side of salmon roe provided a wonderful saltiness to the dish, especially when eaten together. Then came the Nimonowa – Ise lobster, shiitake mushroom, turnip, jinbasou, syungiku, yuzu. This bowl of soup was infused with robust lobster flavors, accompanied by pleasant earthy notes. The lobster meat, mushrooms, and other vegetables wonderfully absorbed the flavor-packed broth.

On to the sashimi course of Otsukuri – Long tooth grouper, tuna, Miru clam, bofu, carrot and radish, red tade, wasabi, two soy sauces (mixed with kelp and sudachi juice). The sashimis were fresh and clean tasting. They were served with two kinds of soy sauce, each imparting a different type of saltiness to the sashimis, both of which were equally terrific. That was followed by the Kan – Matsuba crab, blowfish milt, mitsuba with Yoshino kazu starch soup in yuzu cup. Presented within a whole yuzu, this wonderful dish features a thick starchy texture combined with flavorful crab meat and the intriguing salty creaminess of the blowfish milt. Following instructions, I squeezed the yuzu cover, revealing another dimension to the dish. 


Hassun – Egg yolk sushi (salmon, halfbeak, cucumber), abalone, karasumi and radish, black bean jelly, tara sprout, Shirae (soba see, white cloud mushroom, lotus root, ginkgo, pine nut mixed with tofu paste) – Udo, ricotta cheese, stem lettuce skewered on pine needle was served on two small plates. One plate featured egg yolk sushi wrapped in salmon, halfbeak, and cucumber, offering interesting blends of eggy sweetness, a touch of sourness, and the freshness of the fish. Additionally, thick pieces of superb abalone and sweet black bean jelly adorned this plate. The other plate held a tofu salad with very good earthy notes

The Yakimono – Tilefish grilled with misoyuan sauce, hataken with mustard was grilled elegantly. The fish was delicate, and the skin was extra crispy. Its sharp salinity was perfectly balanced by the bitterness of the mustard leaf. Next came the Hachi – Densuke conger eel, ebiimo (taro), spinach, tachibana pepper. The eel was prepared masterfully, so delicate it melted like cotton candy in the mouth, and it was extremely delicious. The dashi kombu broth produced an umami taste that elevated the eel to another level. Gohan Shiru – Steamed rice mixed with butterbur, Japanese pepper leaf, saikyo miso soup (shiokujira, radish, white leak, mustard) was the final savory course of this kaiseki. The steamed rice emitted beautiful vegetal aromas, and the miso soup, containing salted whale meat, was uniquely tasty.


Transitioning over to the sweet courses, I was served the Mizumono – Hassaku and strawberry, which featured Hassaku, a citrus from Japan, and Japanese strawberries. These fruits were truly exceptional, incredibly fresh and vibrant. To conclude the meal, I enjoyed the Kashi – Akebono kinton, which had a grainy texture with a subtle sweetness that I found enjoyable. It was accompanied by matcha tea that was creamier and different from what I’ve had before.

Kashiwaya’s seafood-centric kaiseki was excellent, showcasing cooking at the highest level and an unparalleled attention to detail. The cuisine was characterized by simplicity, yet it boasted beautiful flavors that were both light and subtle. Chef Matsuo meticulously sources the finest, in-season ingredients, allowing him to utilize them at their absolute peak.

Opting for the sommelier-recommended sake pairing with this kaiseki was indeed a wise choice. The selection comprised ten premium brands of sake from various regions of Japan. Each sake, with its distinct characteristics, impeccably enhanced the flavors of each course. The sommelier’s choices were spot on and added an extra layer of enjoyment to the dining experience.

The service was exceptional. The female servers, dressed in impeccably arranged kimonos, were highly respectful and communicated fluently in English, likely due to the significant number of foreign diners visiting. They were unobtrusive, displaying a keen sense of privacy by knowing precisely when to clear empty plates or refill glasses of water, appearing inside the room seamlessly. At the end of the meal, Chef Matsuo graciously made an appearance to express gratitude for my visit and ensure my safe departure in a taxi. Japanese hospitality was truly on display that evening.

Sake Pairing:

There are multiple kaiseki options offered at different price points at Kashiwaya, making it accessible to many. While those with deeper pockets can indulge in an option that showcases more premium ingredients at a higher price point, the “Ran” option that I had was more than enough to experience how wonderful this restaurant is at a fair price.

In Osaka, where there is an abundance of dining choices, Kashiwaya stands out as the restaurant to visit for traditional kaiseki dining at the highest level. This three Michelin-starred establishment delivers an impeccable dining experience.