Koryu - One of Osaka's finest restaurants. Here you can enjoy delicious food with beautiful presentation that's executed in high level by using only good quality ingredients
Shirako served with Matsutake mushroom - An excellent opening dish: the flavorful and velvety Cod milt was mixed with distinctive odor and flavor of the mushroom; both of these was served on refreshing sudachi 'soup'
"Salad" - A combination of soy bean, sweet potato, persimmon, bonito flake with tofu sauce dressing. A smart play of texture and flavor
Mukozuke - The most beautiful sashimi presentation I've ever seen. It consists of Ika, Tai, O-toro (raw and aburi with egg yolk), Saba with nori sauce and Nodoguro with plum sauce. All of these were served with hot sake, sea water and soy sauce. The best part was the seared Fatty tuna (simply sublime) while the egg yolk was a bit too salty. The squid and sea bream were awesome
Suimono - The soup contained Amadai wrapped in yuba, pumpkin and 3 kinds of mushrooms (Numeri iguchi, Murasaki shimeji and Nameko). A decent soup with Autumn flavor; the Tilefish was alright
Grilled Shiitake mushroom - The smoky Shitake was perfectly grilled generating fragrant smell and umami flavor. The sauce, made of green onion and miso, was a bit too powerful
Sawara served with Seko kani, deep fried satoimo, mukago and karasumi - There were several things in this dish with the focus on the tender Spanish mackerel; the 'queen crab' was savored with its egg and vinegar sauce. The vegetables such as zenmai, 'potatoes' and ginkgo enriched this dish. Quite interesting ..
Wasabi sorbet served with Mosugu seaweed - A nice palate cleanser; refreshing and a little sour with clean overall taste. No hint of burning sensation from the wasabi
Miyazaki beef served with Lotus root - The succulent beef, slowly charcoal-grilled, was "bathed" in walnut sauce. The result was a beef that's rich, buttery and melt-in-the-mouth. The 'fat' was evenly distributed so it's not greasy at all. In contrast to the beef smooth texture was the crunchy lotus; the veggie and chopped potato added extra dimension to this juicy wagyu. Along with Matsukawa's Ohmi beef, it's the best red meat I ate in this Japan trip
"Rice dish" - Rice porridge served with Snapper miso, smoked radish, kelp and seaweed. A new experience to have congee for the savory course. The side dishes generally matched well with the plain porridge. Pretty simple, clean and delicate ..
Pear and Persimmon served with yuzu pepper sorbet, chestnut sauce and fried chesnut - The fruits were soft, watery and sweet. The chestnut and sorbet put texture and temperature contrast. A nice mizumono to end the omakase
Me and Shintaro Matsuo-san, a talented chef who's very skillful in executing Nihon ryori using mainly Osakan top quality produce. The result was a mixture of simple and complex dishes, but most of them was Oishii. You gotta visit here when you're around the area