Kyoshoran Hanare

Name: Kyoshoran Hanare
Price range: JPY 16,000
Rating: 3.82

京松蘭はなれ

3.82

（6 reviews）

JPY 16,000

Kaiseki

Osaka-shi Miyakojima-ku, Osaka, Japan

Reservations

No reservations

Cuisine

Budget

JPY 16,000

Hours

Sunday

17:30~21:30

Accepts reservations

Monday

Closed

Tuesday

17:30~21:30

Accepts reservations

Wednesday

17:30~21:30

Accepts reservations

Thursday

17:30~21:30

Accepts reservations

Friday

17:30~21:30

Accepts reservations

Saturday

17:30~21:30

Accepts reservations

Public holiday

17:30~21:30

Accepts reservations

Address

Nearby stations

0.23km from Kyoubashi station0.53km from Oosakabijinesupa Ku station0.63km from Oosakajoukitadume station0.91km from Oosakajoukouenn station

Seating Options

Counter

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(JCB, AMEX, and Diners)

Ratings

3.82（6 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

Service

Ambience

Value

Japan User ratings3.78(2 reviews)

Food

Service

Ambience

Value

Reviews

えりりんこ

@eririn

Japan

Mar 25, 2020

4.7

Date and time of your visit: 7, 2019 Dinner

Budget per person: JPY 15,000

A full-course meat dinner for a special occasion @ Kyobashi | Delicious food and happiness♪ A restaurant you'll want to use for celebrating someone special. Last time I was here, three years ago, was for my friend's wedding celebration. This time, we used it to celebrate a birthday! Kyo Shoran Hanare Located about 5 minutes walk northwest from JR Kyobashi station. 5th floor of Rosso Kyobashi with a Thai restaurant on the 1st floor. The restaurant is a small store with only counter seats. The course menu is priced at 12,000 yen. The menu offers a wide variety of meats with different parts! It's been a while since I've been here, so I'm really looking forward to it! Aperitif Sake Michelle This bottle looks like wine, but it's sake! This sake was created as a sake for women! A clear sake that is soft on the palate and blends easily. The one with sashimi kelp on it is Hokkaido hiwachi. The one with wasabi on it is Harami Served with Wasabi and Hagi soy sauce The Hiuchi is exquisite with the umami of the kelp! The halami is very well matched with the thick and sweet Hagi no Soy Sauce Hokkaido lamb shin Smoked with straw. When you eat it, you will first smell the aroma of straw! To go with it is a plum julée The sweet and sour taste is very refreshing Okayama rib roast maki Goto Islands Gold Rush, grated and poured over Combined with Ichiban Dashi (Japanese soup stock) The aroma of sweet corn is very mellow There is no corn anywhere in the dish, which makes me feel strange! I love the pull of the junsai! Anyway, the dashi broth was so delicious, the meat was good too, but this broth made its presence hazy! ■Kagoshima hele katsu They use Dutch cheese, which adds a richness to the dish. The batter is very light and cooked perfectly! One slice is served as it is! The other one is a hele katsu sandwich with charbroiled bread. Yum! The best pork cutlet sandwich! Enjoying it twice in one go makes you feel like you're getting a good deal! Vegetable sticks to cleanse your palate Fresh and lush vegetables with Wagyu beef miso to dip them in! The flavor of the meat is concentrated and very tasty! With this, you'll be able to eat more and more! Sagari - Nanbanzuke It's not pickled, it's just lightly dipped, so the acidity is mild and it's easy to eat! Cheeks It is stewed for 3 hours! So, it's very tender. Two kinds of grated daikon are underneath! The red and white colors are beautiful! The rich meat and grated daikon make for a refreshing meal! Kagoshima chestnut The surface is quickly seared and kombu-braised. Mix round okra and yams! I like sticky food, so I can't get enough of this way of eating! Hokkaido loin core It becomes Seisho Shirito (Chinese stir-fry with green pepper). Wakayama Negoro Daitang, less bitter than green peppers and very easy to eat! The meat is a beautiful pink color. The meat is very fine and melts in your mouth. Kagoshima chestnut Grilled over charcoal and served with wasabi from Hokkaido. The meat with the aroma of charcoal is very moist. The wasabi adds a nice accent to the meat. Halami hand-rolled sushi! Skewered grilled halami is wrapped around a hand-rolled sushi roll, and the roll is ready to eat when the skewer is removed! The chef recommended this as the best way to enjoy the meat! Juicy meat and rice is the best combination, isn't it? The final dish! Goto Udon noodles with beef tendon! The broth is so delicious that you will be surprised! The beef tendon is cooked in the broth, and the firmness of the Goto udon is very satisfying! You can enjoy a different taste if you add handmade yuzu kosho (Japanese pepper with yuzu citrus) as an accent! Dessert Hojicha ice cream I think there are a lot of tea leaves in this ice cream, and it is very fragrant and thick! I told my companion in advance that it was her birthday, and she received a plate with a yellow rose! A yellow rose! This kind of thoughtfulness makes me very happy! I think men would be happy to receive flowers like this, too. I think 12,000 yen is a great price for this package! Even those who are not so keen on yakiniku can enjoy the meat to the end if it is arranged in this way! Also...the chef is a manly man! I plan to visit again soon! I am happy to have so many meat-loving friends around me! Thank you for the food! Kyoshoran Hanare 06-6357-1129 Rosso Kyobashi 5F, 2-5-7 Katamachi, Miyakojima-ku, Osaka-shi, Osaka Business hours: 17:30 - Last (last entry at 21:00) Closed on Mondays

えりりんこ

@eririn

Japan

Oct 8, 2019

4.6

Date and time of your visit: 11, 2015 Dinner

Budget per person: JPY 15,000

A course for more and better meat A friend told me, "If you like meat, you must go to ！！！！" I was given the stamp of approval by my friend, Kyo Shoran Hanare-san! This is the second restaurant of the very popular Kyoshoran in Kyobashi! It takes less than 5 minutes to walk from Kyobashi station. It is also close to Kyo Shoran. 5th floor of a building with a Thai restaurant on the 1st floor As soon as you get off the elevator, you will be at the restaurant! The restaurant has 10 seats at the counter. It is a chic and relaxing space for adults. No menu, omakase course only: 9,200 yen to 9,900 yen Prices are subject to change depending on the availability of meat. Drinks include beer, sake, shochu, sparkling wine, red wine, and white wine! I'd like to toast with sparkling wine! Let's start the course meal! I'll have a sparkling toast. Appetizer Homemade Shiso Sake, Seared Sushi, Akashi Octopus Umami, Tongue in Miso Sauce The way of serving looks like a Japanese restaurant! The shiso wine is refreshing and easy to drink! The seared sushi came out of nowhere, and I was so excited! Seared Sushi of Misuzi from Kagoshima with Untan on top! Such a beautiful color! The color of the meat with the color of the sea urchin! How could it not be delicious? You don't see meat and seafood together very often. You must wonder if they go well together... You must be wondering... It goes so well together! I can already feel the happiness! Tongue sashimi and halami sashimi with salt from the Gotoh archipelago and soy sauce from Hagi, Yamaguchi I've heard of tongue sashimi, but I've never heard of harami sashimi! I heard that you may or may not be able to get it once a week! I was glad to have come on such a fortuitous day when it was available! The tongue is very crispy and has a great texture! The halami is very moist and has a rich fatty taste! This is a feeling that can only be experienced with harami! Hokkaido Kainomi Tataki Persimmon, Tosa vinegar jelly and a small sudachi-like fruit in the lower left corner! Squeeze it with your fingers and the pulp will come out one by one! When they burst in your mouth, they have a very refreshing sour taste! The presence of this small fruit is quite impressive! The kainomi tataki is so tender and irresistible! Bowls: Hokkaido female ribeye smaki in chive broth. Hira-mushrooms, white asparagus, eel tempura, and ribeye smaki in chive broth! This dashi is so delicious! I thought these ingredients in it would be a mess, but Not at all! Each and every one of the ingredients really stand out! Colorful vegetables for chopstick rest Vivid colors! Lots of rare vegetables! And they are on a mirror palette! The mirror effect makes them look even more delicious! Eat this with 100% meat miso! The meat miso is so delicious that you can't stop eating the vegetables! Okinawan Herre Cutlet with Mushroom and Chestnut Sauce Deep-fried in a thin batter, the center is rare, so you can enjoy the texture twice! Sauce with seasonal mushrooms and chestnuts The flavor of the mushrooms and the chestnuts give an interesting crunchy texture. Roast beef of ichibo from Kagoshima Prefecture Steamed abalone from Mie Prefecture on top and beef tendon and lentils on the bottom! The sea urchin on top of the first dish was also irresistible! Now we have abalone! It's a dish of bliss! The beef tendon and lentils stewed below was too good to be a side dish! Hokkaido loin core shabu shabu! This is also soaked in jaw broth! First, let's eat the meat! The fatty loin also goes well with such a light broth! After eating, add Goto udon noodles to complete the dish! The aroma of the asa leaves in the broth is very nice! My companion enjoyed the broth so much that she drank it all before adding the udon noodles! The soup stock is that good! The udon noodles are not very firm, but very smooth! The noodles are dried and kneaded with camellia oil, so they don't stretch easily! The homemade yuzu kosho (Japanese pepper with yuzu citrus) is the best! Kagoshima Misuzi Sukiyaki Sukiyaki is also good when it's this tasty! The egg is a mixture of globefish milt and grated yam! It's a dish all by itself, isn't it? The sweet and spicy misoji goes perfectly with this! The strong flavor is mellowed by the strong taste. The enveloping power is amazing! Shikwasa To fix your mouth... Frozen seekwasa, I don't like sour food. This was easy to eat with just the right amount of sourness. The fan-shaped bowl is cute! Sirloin and Harami (Naruto Kinjiki) Slowly grilled over charcoal! Soft and tender! When you put it in your mouth, the fat spreads out It makes me so happy! There are many kinds of condiments such as green onion sauce, wasabi with soy sauce, wasabi, salt, pepper, and sudachi! I couldn't decide which to eat with which! You have thought of so many ways to enjoy this dish, and I can tell that you are eager to learn! For dessert, rice mixed with beef tendon and burdock root, dashi chazuke, yukke-don (yukke bowl)! There were three choices! I had a hard time deciding! It took me quite a while to decide on the mixed rice! The owner of the restaurant said it was a new item, and that was the deciding factor! Beef tendon and burdock mixed with frankfurter and salmon roe on top! Another sumptuous meal! I was so full, but I could eat it without a second thought because it tasted so good! The aroma of the burdock and the beef tendon go well together, so it blends well with the rice and is very tasty! My companion's dish of dashi chazuke (rice with soup stock) had a lot of toppings, and looked very interesting! Miso soup Minced beef cooked for quite a long time in a broth made from sardines and shijimi (dried sardines)! It's so comforting! I thought it looked greasy because of the minced beef. I thought it might look greasy. Not at all! I don't feel it at all! I'm sure they take great care in their work. Dessert - Homemade LaFrance sorbet with assorted fruits! The sorbet is exactly LaFrance! Mellow aroma! The grape-like fruit is between Muscat and Pione. It's like tasting two different kinds of grapes in one piece, which is a special treat! At the end, we were served camellia tea and immersed in happiness! All of them are delicious! The meat alone is tasty enough, but with a little effort or two, it is made into something even newer! They must be able to do this because they are so careful and eager to learn! The hard-working owner and his wife They also go to see a lot of pottery on their days off. All of the dishes were very beautiful and stood out together with the dishes. The owner is from the Goto Islands, and I think it is wonderful that she uses ingredients from her hometown! The price is almost 10,000 yen, so it is not easy to visit the restaurant. But I think you will be pleased if you visit us on your anniversary! Especially if you are a meat lover! There are only 10 seats, so please make a reservation! The food was very delicious! I would definitely visit again!

えりりんこ

@eririn

Japan

Oct 8, 2019

4.6

Date and time of your visit: 12, 2016 Dinner

Budget per person: JPY 15,000

Hospitality with local love It has been a year since my last visit! I saved it for a special occasion! On this day, we celebrated the wedding of a friend of ours who loves meat! The only course available was the omakase course for 12,000 yen. Let the meat-covered course begin...begin...begin...! First, a toast of congratulations with champagne! Aperitif Grappa was added to grapes from Tamba. I'm not a big fan of grappa, but the grapes neutralize it, so it's very easy to drink! Let's eat a lot! Sirloin of Hokkaido Sirloin with Sashimi and Harami Sashimi! I heard that the knob is a rare part of the meat! I'm so happy to be able to enjoy such a rare part in a rare condition! When you put it in your mouth, it feels as if it is accompanying you! It is served with sea salt from Nagasaki, where the owner is from, and soy sauce from Hagi, Yamaguchi, where his wife is from! You can tell the two of them love their hometown! Isn't this kind of thing wonderful? Straw-roasted Hokkaido Ichibo! Underneath the meat, grilled eggplant from the Goto Islands! Yuzu jelly on top! The eggplant is thick and nicely grilled! The meat is soft and juicy! And the yuzu makes you feel refreshed at once! Beautiful to look at too! Hokkaido Misuzi (Thresher fish) Sushi Misuzi on a bed of vinegared rice with sprouts on top. It is served with a squeeze of kabosu. It's so crispy and easy to eat! Shimane Prefecture Rib Eye Maki with Mushrooms The meat is done medium rare! The mushrooms are more flavorful than the meat. It's almost like it's the main course! It's so comforting! Homemade meat miso and fresh vegetables The vegetables are served with homemade meat miso. Just like last time, they are really delicious! The different textures of each vegetable are also very interesting! Filet of pork cutlet from Hiroshima Prefecture I can't get enough of this rare texture! Perhaps it's because it's deep-fried in a thin, delicate batter, but it doesn't feel like you're eating a pork cutlet at all! The first slice was served with a tomato sauce from the Goto Islands, which was fresh and perfectly suited to the cutlet! The second slice was a breaded cutlet sandwich with mushroom sauce on top! Soft and crispy! I'm not sure how I could enjoy this so much! I can't stop thinking about it! Rare Hokkaido Haneshita in a salad! Tasmanian mustard really goes well with meat! The bitter taste of "andive" tastes good! I've grown up, haven't I? Sukiyaki-style Sukiyaki with 2.5 hours of braising! There it is! There it is! Sukiyaki style I didn't know that the meat could be this tender! I didn't know it could be this tender! Dip the sweet and spicy meat into the egg and eat! How can it not be delicious? This is definitely a foul! Shimane loin core deep-fried with burdock root! Is it considered tempura? But it's not greasy at all! To be honest, it's tough to eat fried food at this late stage of the season. But it's amazing that you don't feel it! This burdock is called "Wada no gobo" (burdock of Wada), which is sweet, tender and aromatic with a sugar content of about 20 degrees! Beef and burdock are a perfect combination! Minced Wagyu Beef Bolognese This delicious pasta dish is made with Goto Udon noodles from the Goto Islands! The meaty minced beef, udon noodles and tomato sauce are exquisite! Oita Prefecture Lamb Core and Halami My stomach is already full, but I can eat it because it tastes so good! The more you bite into the moist red meat, the more flavor is extracted, making your mouth full of happiness! It's a little bit acidic, but it goes well with the garlic chips! Wagyu Soboro no Dashi Chazuke (Japanese Beef Soboro in Dashi broth) to finish off the meal! Finally, we come to the final dish! Soboro and chopped kelp on a small rice ball! Then, pour the dashi broth over the top and enjoy! This broth is amazing! The miso soup with shijimi clam and scallion is also a favorite of Japanese people! It's nice to be able to finish off the meal with a delicious dashi broth! Hojicha ice cream and kankoro mochi from the Goto Islands! The hojicha ice cream is just like hojicha, so fragrant! The kankoro mochi is like dried sweet potato! The owner's local specialties were served until the very end! From start to finish, all of the dishes made with local ingredients are delicious! The way she loves her hometown is so wonderful! It's amazing that the food is much better than when I visited a year ago! I still want to come here for special occasions! Thank you very much for the food!