20 restaurantes por Recomendación en Cerca de Estación de Tennma

Since my first visit for lunch, I have been impressed by everything about this wonderful restaurant, from the deliciousness of the food to the commitment to ingredients, the curiosity in cooking, the atmosphere of the place, and the service from the staff. I have returned for lunch several times since then. Recently, I finally had the chance to visit for dinner, and it was just an emotional experience! What stood out to me in particular were the roasted organic vegetables, the cod milt croquette, the sake lees gnocchi, and the homemade herb pappardelle. Everything I ate was delicious, but the pasta, in particular, allowed me to truly enjoy the flavors of the vegetables and ingredients in a way that I could never experience elsewhere.

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 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!

estuvo muy bien

Yakiniku Tamaki - Top-rated Wagyu Beef at a Worryingly Low Price! Nakazaki-cho] You can enjoy top-notch Japanese beef at a worrisome level of cheapness - Yakiniku Tamaki Customer First" is a phrase often heard in restaurants. This is a phrase often heard in restaurants, but after tasting the service at Yakiniku Tamaki, you may not be able to use it casually anymore. Despite its popular atmosphere, you can taste Japanese beef equivalent to that of high-class restaurants in Tokyo. Taste, service, and cost performance. We introduce you to the best restaurant that stands out from the crowd in all aspects. Store Information Yakiniku Tamaki 3 minutes walk from Nakazakicho Station. Budget: ¥5,000 - ¥8,000 Appearance It is about a 3-minute walk from Nakazaki-cho Station, located in the Ten-Go Nakazaki shopping street. It is within walking distance from Umeda. Until recently, the area was said to be shuttered, but recently stores have been opening one after another, and the area is becoming more and more prosperous. Interior *No photo The restaurant has 18 seats with sunken kotatsu and 8 seats at the counter. The atmosphere is clean, but not overdressed, making it easy for women and students alone to enter. It is also good that there is no smoky atmosphere. In fact, there are many young female customers. Dishes Tongue sashimi (left), Halami sashimi (right), Horse sashimi (back) The "Halami Sashimi" allows you to directly feel the flavor of the meat. Because it has little fat, it is not greasy even when eaten raw. The moment the fat melts in the body temperature of your mouth, you will feel a sense of happiness. The sashimi platter is not on the regular menu, but we were accommodated. The "tongue sashimi" and "horse sashimi" were consistently delicious. You can find your own way to enjoy them by combining various seasonings such as chopped wasabi, yuzu kosho, and soy sauce. Top Seared Negitang Tongue ¥1,090 The tan is so fresh that it appears to be glowing pink, so all you need to do is grill it on one side. Roll it up so that you don't lose the green onion on top, and serve with lemon. Although it is thinly sliced, the fat is still there, and you can enjoy the melt-in-your-mouth texture. Mango tang & crocodile tangMango tang ... 1,580 yen Crocodile tang ... 950 yen Even though it is about 1 cm thick, it is easy to eat because it is cut into cubes like a mango. It is good with lemon and rock salt. You can experience a different flavor from that of negitan. The one on the right is crocodile tongue, which, as the name suggests, is a bit like "chicken with a bit of oil. It is high in protein and low in calories, and is popular among female customers. Although I ordered it out of curiosity, it was a satisfying dish. Special Haneshita steak ¥1,680, chestnut on the far right, sausage on the far left The inside of the shoulder, also called "zabuton," is one of the most marbled cuts of beef. The snowy sprinkling of salt and the clean, well-rounded sashi are beautiful. It is basically served with salt or wasabi, but it is also delicious with grated daikon or green shiso. Top Halami ¥1,190 This is one of the less fatty and healthier versions of the Harami. The unctuous flavor and the sauce are exquisitely intertwined and delicious. It can be served with white rice. Tsurami (swordfish) ¥720 This is the part of the cheek that is often moved, and its crunchy texture is very addictive. Tare sauce is the only choice for this dish. Bound with rice, you can enjoy the feeling of happiness without any enemies. There are so many dishes on the menu that we could only list a few of them here. There is a wide variety of dishes, from meat to a la carte dishes to rice dishes. Budget 14,000 yen (per 2 persons) The prices are so low that we are worried about the price, such as 100g of A5 steak at an unbelievably low price of 1,600 yen, and highballs at 150 yen. A similarly ranked yakiniku restaurant in Tokyo would easily exceed 10,000 yen. Ingredients The restaurant only uses the highest grade of beef from all over Japan, including Miyazaki beef, Saga beef, Kumamoto's Wagyu King, Omi beef, and so on. This strong commitment translates directly into customer satisfaction. In addition to Wagyu beef, such as the "alligator tongue" and truffle-flavored TKG introduced above, the restaurant also pays close attention to every detail, offering ingredients that have been thought of only to please the customers. Impression The owner says, "It's a matter of course that it's expensive and delicious! That's why we stay open until morning!" The owner said, "It's a matter of course that it's expensive and tasty! Yes, the restaurant is open until 5:00 a.m. (weekdays only), which is unusual for a yakiniku restaurant. The restaurant is always developing new menu items and actively uses social networking services to attract customers. You must experience the passionate service of the owner, who says with a straight face, "I will do whatever it takes to make my customers happy. Click here↓ for the blog version↓. https://kitameshi.com/kitameshi/yakinikutamaki/