Archives: Travel Post

A restaurant where you can taste nouvelle chinois made from extravagant ingredients such as Peking duck and Bao. You can enjoy dishes created by the ingenuity of the chef, including the popular course jade, which is a selection of ingredients that can be called the royal road. There are various private rooms, large and small, and they can be used flexibly for face-to-face meetings, dinner parties, entertainment, etc.

A long-established izakaya that celebrated its 45 years in existence. The friendly atmosphere is attractive enough to be able to talk to the next customer naturally. Innumerable menus on the wall, including hormones, skewers, oden, and green onion-yaki, are the most impressive (500 yen to the first floor, 2500 yen to the second floor).

"I want to cherish my family's special day." The French restaurant "Escare" at Hotel Montrée Osaka is fulfilling such a thought. In an elegant and chic atmosphere reminiscent of the aristocratic mansions of medieval Europe, you can indulge in delicate cuisine that uses carefully selected ingredients from all over the country and around the world. There are a variety of course tailored plans, and among them plans for families are substantial. In addition to the hall seats surrounded by antiques, there is also a private room where you can spend an elegant time gathering with family, couples and friends. One dish full of gorgeous space and warts, fine hospitality unique to the hotel is good.

A sukiya-style restaurant that stands inside Arashiyama Park on the shores of the Watsuki Bridge. "Osukuzen", which is named after the cherry blossom spot Arashiyama, was inspired by the box set that was once used by a merchant in Kyoto for children. A two-tiered box table with eight inches in the upper row and seasonal cooking in the lower row of the pull-out ceremony, with spicy tofu, making, grilled foods, and bowls. The content of the dishes is a seasonal monthly change, and the day of the day seats are from 5800 yen.

A Japanese restaurant on the 8th floor of the Hotel Montré Osaka, where you can make use of seasonal materials and welcome the seasonal feeling. The head chef cooks fresh ingredients with skillful tricks. The dishes, which are served in delicate offerings with elaborate tastes and colorful bowls, are all exceptional. The menu contents are monthly, and you can enjoy the course, from easy gozen dishes to full-fledged seats. You can respond to a variety of needs, such as hall seats and counter seats where you can enjoy a meal while watching a wedding from the inside of the chapel, and private rooms according to your purpose, such as entertainment, enroment, and dinner.

It was founded in 1930. It is known for its homemade noodle tea soba, but from some point on, the taste of 1100 yen of Todon has spread through word of mouth, and it has become a specialty menu that can be lined up in the tourist season. It uses dashi soup for soba noodles, carefully taken with mackerel and kelp, and is finished with chicken and two eggs to be soft and soft-ripe.

The popular restaurant, which is lined with geimaiko's uchiwa and the signature colored paper of famous people, is a specialty curry udon, which also has 1220 yen with unique cheese.

The chicken restaurant where Ryoma was dealing with the chickens she was about to eat on the last night. Chicken glass soup, which is cooked with firewood in a furnace, is delicious even if you drink it as it is with excellent richness and umami. The guinea folo meat can be tasted with homemade ponzu. 9075 yen per person (card allowed).

Founding In 1902, a business travel specialty restaurant in charge of kaiseki cuisine at the tea party of the Sai Senke. The lunch box, which is called by the owner, Haruhiko Taira, "leads to the heart of tea without being conscious," has a seasonal feeling based on tea kaiseki. The wooden box contains beautifully hand-wrapped dishes, and the whole sharpness is also stunning. In addition to taking out stores, reservations can also be made at JR Kyoto Isetan and Kyoto Station Shinkansen.

The agar, black nectar, and bean paste used in the anmitsu are all home-made, all made every day. I'm fascinated by the fresh texture of the freshly made agar, which is fragrant with the flavor of Amakusa, and the harmony of the earthy sweetness of the paste and nectar.