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KITASHINCHI Hioka

Name: KITASHINCHI Hioka
Address: Osaka, Kita Ward, Sonezakishinchi, 1 Chome−5−9 谷安プレジールビル 3階A, Osaka-shi Kita-ku, préfecture d’Osaka, JP
Telephone: +81664857773
Price range: JPY 18 000
Rating: 3.44

KITASHINCHI ひおか

3.44

（1avis）

JPY 7 000

JPY 18 000

Kaiseki

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

0

message

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 7 000

JPY 18 000

Horaires d'ouverture

Adresse

Gare la plus proche

Gare de Kitashinnchià0.06 kmGare de Nishiumedaà0.23 kmGare de Higashiumedaà0.44 km

Type de place

Comptoir Salle privée

Mode de paiement

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

17 août à 13 septembre 2026

L	M	M	J	V	S	D
17	18	19	20	21	22	23
24	25	26	27	28	29	30
31	9/1	2	3	4	5	6
7	8	9	10	11	12	13

：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

A renowned modern Japanese restaurant with creative dishes

KITASHINCHI Hioka is a modern Japanese restaurant opened by a chef who previously served at a prestigious Kyoto establishment. It combines traditional Japanese flavors with unique innovations, skillfully preparing a variety of ingredients to offer a special experience. The house-made takikomi gohan (seasoned rice) and various local sake pair exquisitely, providing new delights with each visit. With its flavorful dishes and refined atmosphere, it is a place you will want to visit regularly.

Évaluation

3.44（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

mika

@mika-711893

Japon

2025年7月29日

5.0

I enjoyed a course full of seasonal flavors, and I was excited every time a new dish was presented. The combination of boiled octopus and rapeseed flowers, along with urui, spread the scent of spring pleasantly. The dish made with sweetfish and Yamato pork in a soup style was incredibly luxurious, enhanced by the aroma of truffles. The fluffy crab cake and the chawanmushi with shrimp and scallops were also impressive, layered with gentle umami flavors. The final dish of simmered sardines with ume and shiso mixed rice was so light that I wanted to have seconds. With attentive service and a well-paced serving rhythm, I felt that this restaurant allowed me to relax and enjoy throughout my visit.

1

This 11-course menu includes sushi rolls with natural tuna and sea urchin, and char-grilled Japanese black beef. Two types of rice dishes will be served: silver rice made from Hinohikari rice produced in Nara prefecture, which is planted and harvested by the owner himself, and seasonal takikomi-gohan (rice cooked with seasonal vegetables).

JPY 18 500