Gourmet Blog from OSAKA

I'd like to speak of SOBA again, and also I return to DOSANJIN for a monthly dinner with my staffs.
I had a good time emptying some glasses of SOBA Shochu with boiled water .

They served appetizer, soup and special SOBA of UME (pickled ume) that has left me a freshness with a smooth feeling on throat.

SOBA ZUSHI and DASHI MAKI (Japanese omelette) were really good as I have expected. Particularly SOBA ZUSHI was very delicious as its vinegar taste was soft.

I found it so good Tempura of sprouts that I've never tried, feeling the original rich taste of vegetable.

It's possible to choose a final SOBA, but I was surprised at additional charge depends on the variety.
My recommend is KAMO NANBAN, it seems the most expensive…

I'm really satisfied with the dishes, also it's possible to enjoy the good atmosphere of restaurant, but we had to wait so much to be served the dishes.
It was a pity to finish the dessert in a hurry as one of my staffs has a problem of train service.
Anyway I was appreciated their good hospitality with smile.

Eating Toshikoshi SOBA on New Year's Eve brings you a good luck.
Tough I'm afraid it would be too late to talk about it in February, I accompanied
two guests to MIYAGEN at the end of December.

We enjoyed some glasses of SAKE picking up fried chicken and Sashimi of mackerel etc…

When we run out of conversation topics about SOBA, as finishing ZARU SOBA we ordered “Hachirari”(80% of buckwheat flour), “Towari” (100% of buckwheat flour) and “Arabiki” (coarsely ground buckwheat flour).
Today's SOBA is pretty good as it has body and I enjoyed its firmness.

As my guests were also satisfied with SOBA dinner at the end of the year, it was such a pleasure for me to complete the year.

It say that a tradion of eating SOBA at the end of the year goes back to the middle of the EDO Period and long noodles can be a symbol of the longevity.
Also it says that to get rid of a bad luck of the old year as it's easy to bite the thin noodles.

It was firm enough to bite the SOBA of MIYAGEN…
I'm afraid to have difficulties also in this year…










Although I talked about Toshikoshi SOBA, I didn't taken a pictures of SOBA.
To make an excuse I'd like to say that we didn't have time to take a pictures not to lose SOBA freshness…

It's needless to say DOSANJIN is a famous SOBA restaurant of Ashiya.
Today I come at Kitahama, where they have particular atmosphere using an old building.

Although at noon in business district, I've found a seat easily.
I think it would be to too light and expensive for business worker's lunch.

I ordered Kamojiru-Seiro today. Unfortunately Oshizushi (pressed sushi) is finished at all. Their Oshizushi is quite good.
As I chose thick types of soba, that's firmness goes well with soy-flavored sauce.

As their SOBAYU (hot water that used to boil the soba) is so thick and rich, it's delicious to drink it without broth.










I think it's so accessible to enjoy delicious SOBA of Ashiya also in Osaka, but it's a one of the fascination that is possible to taste it for coming all the way.
If I could be selfish, I hope that they will not open another restaurant.

Within KAGAMAN restaurant group, I often come for a visit at Oden (tipical Japanese winter dish of various ingredients such as radish, egg and fish cakes stewed in a broth) restaurant MAN-U.
As it's a first time to visit in this year, I couldn’t wait for enjoying delicious Oden with good SAKE that was ideal for such a cold day. Also I hoped to taste Saezuri (tongue of whale).

Anyway I remember “ISHIDA-YA” that I had tried last year is marvelous SAKE. I was so lucky to have an occasion to taste such a rare SAKE that could be possible to find end of the year.
I've tried “NAKAMURA” tonight, that is Yokozuna of Shochu.
“SATO” and “NAKAMURA” are my favorite Shochu.

As MAN-U is their birthplace of KAGAMAN group, I keep visiting for about twenty three years.
I think it's so nice to taste little by little each sophisticated their dish.

As my companion patted me on the shoulder, I found Mr. Go Hiromi (famous Japanese singer) at the table.
He was enjoying Oden surrounded by present-day Geisya of Shinchi.
But I wonder he would eaten so little as he was busy talking with cellular phone.

Anyway I have gone home happily tonight.

It is situated in Ueno area of Toyonaka city, there you can enjoy Okonomiyaki (Japanese pancakes with various ingredients such as seafood, vegetable and meat seasoned with oyster sauce, mustard and mayonnaise), Yakisoba (noodles with pork and vegetables flavored with Worcestershire sauce) and Neghi-yaki (a kind of Okonomiyaki with welsh onions).

I had taken Yakisoba and Okonomiyaki today
Their Yakisoba is so tasty that is made with thin noodles that are firm enough with crispy fresh carbage.

And then here served Okonomiyaki.
When I looked at that, I got my hands fixed as I wondered where I could start to eat.
It's so thick and voluminous, and molded in a circle with mayonase. Maybe they use special iron pan to create this particular shape. Otherwise that's is cock's special technique.
Unfortunately I've got my digital camera with a dead battery, but please leave it to me at next time.
It's not only eye-pleasing but also tasty. It's worth trying once, because it’s different from usual Okonomiyaki.
I asked a packet to bring at home, I was so happy that also my family liked their Okonomiyaki.

As I was tempted to eat Shabu-shabu, I made a call Kiccho for reservation. They used to answer the phone “This is Kiccho”, but answer “This is KOBE Kiccho” now.
I wonder that they would like to looking for a way to position theirself apart from the Kiccho that has made the problem of mislabeled foods.

Here you can taste Oumi beef for Shabu-shabu.
I really appreciate their dipping sauce Ponzu at any time.
Also I find it good their fresh vegetables.

Naturally I've found less customers as before.
I hope that they could hold such a wonderful traditional restaurant.

After taking a special bath of enzyme, I stayed for a dinner at CHANKO NABE　TATSUNAMI　ICHIBAN at SENRI CHUO, CHANKO NABE is a kind of stew prepared by SUMO wrestlers.
As it's not possible to make a reservation, I sent out a staff of my business partner to the restaurant before.
I've found a message “one hour match with 2 jugs of SAKE” on the packet of chopsticks, it seems to mean that you have to hurry up to eat and get away soon because another guest is waiting behind of you…

Their broth is plain and I enjoy taste the fresh vegetables, chicken and TOFU, especially the fried TOFU is really good as is so crispy. Also I like it so much the pumpkin that is so sweat.
It takes one hour when I finished UDON and ZOSUI (Japanese style risotto).

I guess it would be a real CHANKO NABE taken by SUMO wrestlers. I wonder if I could become strong and macho like them.

We've got a cold rain today, and we've been here for NABE in ten persons together.
We've selected “Tsuru tsuru” course of UDON SUKI to taste well the soup.
We've got a reservation of the pleasant room that is so pretty as it used to be a RYOTEI (high-class Japanese-style restaurant).

Well we've started taste UDON as an appetizer that is my recommend. I asked for another serving as it’s so plain.
It's very difficult to catch the noodles with chopsticks as is so long.
It seems become to be longer and thinner than ever.

For NABE, here served chicken and meatball of chicken.
When the chicken made a tasty broth, put into vegetables and become so delicious as are absorbed the broth.
Then add fresh praun and fish.
SIRAKO (soft roe) was melt in the mouth that was offered by the restaurant.

When we've made the pan empty, arrived so much UDON.
That's delicious indeed, but it seems too long.
If you couldn’t catch it well, you may loose it in the pan.
Aside from this inconvenience, it's delicious.

I'm afraid that the staffs wouldn't be amiable enough today, although I always found it good with their gentleness and kindness.
Anyway, we've finish off NABE just remaining a little bit UDON.
It costs 5200 YEN for “Tsuru tsuru” course with free drinks.
I think it reasonable for this tasty UDON and pleasant atmosphere.

NABE(one-pot dish at the table) is indispensable in winter, and I find SUPPON (turtle) NABE irresistible among all.
Here you can find this great restaurant ISHIAN a Takatsuki (suburbs of Osaka).
It starts with turtle's blood and heart as an aperitif, and then SASHIMI and fresh liver dipped in raw egg and soy sauce.
That's fantastic!!
I was really satisfied with the elastic liver.

Now we simmered slowly the turtle and vegetables with ginger in a casserole over charcoal. The turtle fish was simmered well in the broth where its collagen melted down. This broth was very delicious.
At last we enjoyed ZOSUI (Japanese risotto) putting rice in the tasty broth, that's so marvelous that made me feel to have a refill.

I believe that it's a wondeful way to spend winter season to enjoy delicious hot NABE prepared with all chef's heart.

A Happy New Year!

I hope to introduce many delicious things of Osaka also this year.
Please contact me if you'd like to present a nice restaurant.

I wish doing my best to make buildup of my blog.