Kitashinchi Koutaro

Name: Kitashinchi Koutaro
Telephone: +81663431106
Price range: JPY 24.000
Rating: 3.64

北新地Koutaro

3.64

（2risultati）

JPY 24.000

French

Osaka-shi Kita-ku, Osaka, Japan

0

prenotazione

Prenotabile・Servizio di agente di prenotazione

Genere

budget

JPY 24.000

Orari di apertura

domenica

vacanza

lunedì

18:00~23:00

(L.O.22:30)

Prenotabile

martedì

18:00~23:00

(L.O.22:30)

Prenotabile

mercoledì

18:00~23:00

(L.O.22:30)

Prenotabile

giovedì

18:00~23:00

(L.O.22:30)

Prenotabile

venerdì

18:00~23:00

(L.O.22:30)

Prenotabile

sabato

18:00~23:00

(L.O.22:30)

Prenotabile

giorno festivo

vacanza

indirizzo

Stazione più vicina

KitashinnchiStazione Da 0.22kmOebashiStazione Da 0.34kmWatanabebashiStazione Da 0.35kmNishiumedaStazione Da 0.40kmHigashiumedaStazione Da 0.54kmYodoyabashiStazione Da 0.57kmHigobashiStazione Da 0.58kmOosakaStazione Da 0.70kmUmedaStazione Da 0.81kmNaniwabashiStazione Da 0.90kmKitahamaStazione Da 0.98kmOsaka UmedaStazione Da 1.01kmFukushimaStazione Da 1.03kmShinnfukushimaStazione Da 1.09kmNakanoshimaStazione Da 1.10km

Tipo di posto

contatore tavola Stanza privata

attrezzatura

Parcheggio non disponibile

Washlet non disponibile

Nessuna funzionalità di accessibilità

Nessun Wi-Fi

alimentazione elettrica non disponibile

metodo di pagamento

Carte di credito accettate(VISA,Maestro,JCB,AMEX,clienti)

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.

Punti consigliati

valutazione

3.64（2risultati）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

cucina

-

servizio

-

atmosfera

-

Rapporto costi-prestazioni

-

Japan Valutazioni degli utenti3.66(1risultati)

cucina

-

servizio

-

atmosfera

-

Rapporto costi-prestazioni

-

Recensioni

ソルティー

@salty

Giappone

2020年3月25日

4.4

Ora della visita: 2019 anno11 mese notte

Prezzo a persona: 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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Omakase Standard Course

We offer standard courses using seasonal ingredients. The menu is at the discretion of the chef. Seats are available on the day of the event.

JPY 17.050

Omakase Standard Course (Private room available)

We offer standard courses using seasonal ingredients. The menu is at the discretion of the chef. A separate private room charge of 3,300 yen will be added.

JPY 17.050

Chef's Specialties Omakase Course

Enjoy a course filled with the chef's specialties! Seats are available on the day of the event.

JPY 20.350

Chef's Specialties Omakase Course <Support for Private Room>.

A separate private room fee of 3,000 yen will be charged.

JPY 20.350