Kitashinchi Koutaro

Name: Kitashinchi Koutaro
Address: 1F Dojima Linden Building, 1-3-8 Dojima, Kita-ku, Osaka-shi, Osaka, Osaka-shi Kita-ku, préfecture d’Osaka, JP
Telephone: +81663431106
Price range: JPY 20 000
Rating: 3.64

北新地Koutaro

3.64

（2avis）

JPY 20 000

French

Osaka-shi Kita-ku, préfecture d’Osaka, Japan

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 20 000

Horaires d'ouverture

Adresse

Gare la plus proche

Gare de Kitashinnchià0.22 kmGare de Oebashià0.34 kmGare de Watanabebashià0.35 km

Type de place

Comptoir Table Salle privée

Équipements

Pas de parking

Pas de toilettes japonaises

Non accessible aux personnes à mobilité réduite

Pas de Wi-Fi

Pas de prises électriques

Mode de paiement

Cartes acceptées(VISA, Maître, JCB, AMEX et Diners)

10 août à 6 septembre 2026

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：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

Exquisite French cuisine utilizing the blessings of Ehime

Koutaro in Kitashinchi is a renowned restaurant where you can enjoy creative French dishes made with fresh ingredients from Ehime, crafted by a chef from the region. The interior features an open kitchen style, complete with a wine cellar filled with the chef's carefully selected wines, sure to captivate food enthusiasts. The beautifully presented dishes with their unique flavors are perfect for dinner.

Points forts

Évaluation

3.64（2avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

Service

Ambiance

Bon rapport qualité-prix

Avis

ソルティー

@salty

Japon

2020年3月25日

4.4

Heure de la visite: 11/2019 Soir

Prix par personne: JPY 20 000

Admire the uniqueness of the chef's cuisine, which focuses on Ehime ingredients and acid! The restaurant is located near the ANA Crowne Plaza Hotel on a street with many nice restaurants. My work office recently moved to the Kitashinchi area, so it is easier for me to go to Kitashinchi Night Dinner. The atmosphere outside was upscale with a stylish big tree propped up! Once inside, the restaurant was decorated with a lot of china, which made me feel like I was in the right place. Counter seating is highly recommended as you can see the kitchen and feel the live atmosphere, but there are also two private rooms in the back, which could be used for entertaining or for a private dinner (lol). As the title suggests, the chef is from Ehime, and although the meaning changes if it is local production for local consumption, he is committed to using Ehime ingredients in abundance in Osaka and conveying the taste of Ehime and the goodness of traditional French cuisine with unwavering dedication. 13,500 yen omakase course There is no menu name or description, so I am writing this as I heard it. Sorry for the ambiguity. First, champagne! We toasted with Doulamotte Brut. There were various wines carefully selected by the chef, I am not a strong drinker, so I felt sorry that I could not drink that much. The taste shone from the very first dish. Grilled eggplant soup A lot of French truffles are on it. Sanma and autumn vegetables are concentrated inside. When you press the soup, you can smell the truffles. It's amazing. The stickiness of the okra raises the thickness of the soup. *Densuke Anago with shallot raspberry dressing Densuke conger eel was seasoned by a master of the nerve-jamming technique, The conger eel was very plump and had a wonderful slightly grilled flavor. Carrot mousse, sea urchin and consomme jus The carrot mousse was made with bay leaves and milk, The carrot mousse was made with bay leaves, milk, and a little cream added at the end to bring out the flavor. The sea urchin from Ehime was both sweet and bittersweet, very tasty and accented. The consommé was a consommé jus made with Ehime's Himekko Jidori chicken. It was very pulled together. The mousse, the sweetness of the sea urchin, and the consommé soup without any cloying taste all tasted impressively delicious. *Western Chawanmushi The aroma was very prominent from the moment it came out! Sauce with shallots, judobo and vinegar. Taro was placed on the bottom and a confit of tongue was placed inside. Even though it is a tongue, it is so soft that you can get it with your gums! The taro was imported from Ehime, and I couldn't believe how tasty taro is! I was surprised at how delicious taro is. It is the best. *Dragon fish fritters Crispy! Fluffy inside! This year's swordfish seems to be quite good. I heard that the big ones are called dragons, which I had never heard of before! He said he uses ingredients from Saijo City in Ehime. *French duck foie gras terrine The figs are in the foie gras, and the sweetness of the figs and the fatty taste of the foie gras go very well together. The pistachios on top add a nice color to the dish. *White sweet sea bream from Ehime Prefecture With a sauce made from soup stock and herbs. It was served with a succulent plant called grapara leaf, I had never had it before, but it was very tasty and had a high moisture content. The sauce had a very nice dill flavor and was a fragrant sauce that went well with the white fish. The crispy texture of the fried scaly fish and the fluffiness of the flesh is very addictive. *Roasted fawn Not a fawn, but a fawn. Slowly roasted fawn is very tender, The fawn was slow roasted and very tender, with almost no smell of game due to the hunter's careful processing, It was very easy to eat. This fawn was also hunted in the mountains of Matsuno-cho, Ehime. We are grateful to nature. Mont Blanc Is this Mont Blanc? I thought, When I ate it, I found it to be a Mont Blanc! The sourness of the blackcurrants and the sweetness of the chestnuts go very well together. Pistachios were also sprinkled on top, giving it a rich color. The chef also serves a chef's chewy cake called "tuile". The chef even makes delicious sweets. It was really wonderful. The last one, Herb tea *Home-made financier with honey from Ehime It was like a calm tea time, and we were eating the financier while reflecting on what we had eaten. This financier was also handmade and had a gentle sweetness using honey from Ehime. It was already a storm of delicious food from start to finish. It was a dinner where I could feel the chef's attention to detail right in front of my eyes! Thank you very much!

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Informations de base

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Ces informations ont été ajoutées par un utilisateur, leur exactitude n’est pas garantie. Veuillez les vérifier avant utilisation.

Nom du restaurant

Kitashinchi Koutaro

Réservation

Réservation possible・Réservation par procuration

Genre

Numéro de téléphone

+81 6-6343-1106

Adresse

Gare la plus proche

Gare de Kitashinnchià0.22 kmGare de Oebashià0.34 kmGare de Watanabebashià0.35 km

Horaires d'ouverture

dimanche

Fermé

lundi

18:00~23:00

(L.O.22:30)

Réservation possible

mardi

18:00~23:00

(L.O.22:30)

Réservation possible

mercredi

18:00~23:00

(L.O.22:30)

Réservation possible

jeudi

18:00~23:00

(L.O.22:30)

Réservation possible

vendredi

18:00~23:00

(L.O.22:30)

Réservation possible

samedi

18:00~23:00

(L.O.22:30)

Réservation possible

Jour férié

Fermé

Budget

JPY 20 000

Type de place

Comptoir Table Salle privée

Mode de paiement

Cartes acceptées(VISA, Maître, JCB, AMEX et Diners)

Équipements

Parking

Aucun

Toilettes japonaises

Aucun

Accessible

Aucun

Wi-Fi

Aucun

Prise électrique

Aucun

Tabac

Non-fumeur

Date d’ouverture

14 mars 2011

Site

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Kitashinchi Koutaro

北新地Koutaro

10 août à 6 septembre 2026

Exquisite French cuisine utilizing the blessings of Ehime

Points forts

Évaluation

Avis

Photo

Menu

Informations de base

Pour des informations plus complètes sur les restaurants

Aux personnes liées à ce restaurant

1 août à 14 septembre 2026

août 2026

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