20 ausgewählte Restaurants in Umgebung von NakazakichouStation nach Empfehlung

Es war wieder sehr lecker. Ich werde wieder kommen.

Die Bedienung war freundlich und es hat Spaß gemacht. Das Essen und der Alkohol waren auch hervorragend.

This is a restaurant that only offers a course of creative Japanese cuisine. There is a table on the second floor that can seat six people, and we all had a great time together. The food was delicious. It had a slightly strong flavor, which I think is good for those who drink alcohol. The dishes were also visually enjoyable. Thank you very much. The reason I deducted one star is that I had trouble because there was no receipt. I thought about splitting the bill later, but I was told that the register was thrown away, and I only received the receipt. There were both drinkers and non-drinkers, so it was a bit of a hassle.

The atmosphere of the restaurant is nice, and the staff, especially the girls, are very friendly and attentive, making the dining experience enjoyable. Both the meat and pasta were very delicious, and as everyone says, the bread is incredibly tasty! The special butter to go with the bread was also amazing! The only downside is that the table seating is limited to 90 minutes (although there may be a wait at times), which feels a bit short.

Vielen Dank für die immer leckere Pizza!! Ich habe aus dem heutigen Menü gewählt, aber jedes Mal gibt es neue Entdeckungen! Ich freue mich schon auf das nächste Mal♪

The dishes are thoughtfully developed and very satisfying, while focusing on Osaka ingredients. One Michelin star for spring dishes. An appetizer of Sayori no Karamabushi (soybean sprouts with arabesque) with Kaigetsu (sea moon), spiced vegetables, and wrapped in Chishakara (red pepper). Clam chawanmushi (steamed egg custard) with stir-fried scallops and scallops with soybean flour. A combination of ingredients for texture with swallow's nest, white asparagus, abalone, and bean sprouts. The classic spring roll is divided into four parts inside, allowing each flavor to be enjoyed. Shark's fin with fish-based soup has become a staple at Xin Qiong. Kawachi duck loin is wrapped in fat and grilled, while the white part of Namba leek is fried in oil and the green part in a sauce combined with sansho (Japanese pepper). A variety of vegetables, mostly from Osaka, are served in a dish called "Nanaiwa" (vegetable garden). The soft core of Australian lamb French racks (spare ribs) is smoked with straw, while the rest is steamed for 24 hours and stir-fried with chili peppers and nuts. The dish is served with sea bream roe, glutinous rice, and pigeon barley in the style of cherry blossom cakes. For dessert, there is carp made with strawberries in agar made with Longjing tea. In addition, dumplings with green tea sauce and rose bean paste are served with oolong tea and cherry blossom puffy.

We used this restaurant for an evening meal with American tourists. Since we had two vegans, we appreciated that everyone could enjoy the food in the same restaurant, and the English menu was helpful.

Wow!!! ！！！！ Tai-no-tai's specialty, TKG! LOL! There is fresh fish and rice in this bottom! This was too extravagant and I died. Ting. Aged fish is so delicious! Kue or nodoguro, they were already the best!

The kamameshi is delicious! Especially the eel kamameshi!

Cerdo Yapato in Umeda! 😆 Roasted Kyoto duck loin! Tender and delicious! ✨ They serve me a glass of tequila first (lol)! Thanks Achilles!