Momen osaka - Osaka

Hot breath White rice is steaming from the bowl. The best! Once a year fun time I wonder how long I can ask you to participate ! (^ ^)

Can a store that cannot be reserved be called a store?

Phantom Michelin 2 stars, 2 stars in the year of Michelin landing, but refused to interview. I lost the Michelin star as a member. (Membership shops do not get Michelin stars) However, the store is not in trouble at all, regular reservations are filled with regular customers on the day of reservation at a fixed time every year. So you need to connect with a regular who has a reservation. You can get a call by calling the store, but you can't make a reservation. The dishes are orthodox, but each one is deliciously delicious and chewy. The rice bowl is white rice, miso soup, fresh incense, and monthly side dishes (grilled fish). There is a magical power to change the rice. The price is also very cheap compared to other stores of this quality. Now, the area has become a bit messy, but it is still a well-known store for regular customers who have been going for 10 or 20 years.

Very easy taste. I want to eat every day, Booking is very difficult.

It was really good but it seems very difficult to book.

It's a calm and nice restaurant where you can enjoy seasonal ingredients with elegant and polite dishes, but it's hard to go to the general public because the general says that he hasn't received reservations for the past 7 years. ..

At first glance, reservations are not possible even if there are special connections. There is no choice but to go with someone who has already made a reservation. Kaiseki cuisine with seasonal ingredients is unique at this price. This soup stock is always clear and impressed with its elegant taste. It doesn't matter, but the general is similar to Medaka Ikeno.

No one. The long-sought "momen" As a gourmet blogger, I introduce recommended restaurants every day, but I am not very active in "reservation difficult restaurants". Even if you post it on your blog, readers cannot eat it. Well, I don't have any tips or connections to make a reservation yet, so it may be bigger to say "I can't go" or "I can't go" ... (laughs) However, we had a wonderful relationship on this day, and we decided to have a seat at Shinsaibashi "Momen", which is a restaurant that is difficult to reserve and is called one of the highest peaks of Japanese food in Osaka. Going to a restaurant in this class is necessary to increase my withdrawals, and it is a natural desire as a gourmet blogger to try the food of the genius chef Kiyoji Cotton. A seat that you can't normally sit in even if you want to. Inside the store with only 8 seats at the counter. The general, Mr. Cotton, has a soft demeanor and nimble speech, and despite being a first-class Japanese restaurant, he does not feel a solid atmosphere. Basically, it is a shop where regulars make reservations, so even if you want to go, you can not go. Thank you. Chew it. Know the true meaning of the word delicate. The dishes are served on a course that starts all at once. I've seen Mr. Cotton's words on the internet saying, "If you use high-quality ingredients, it's delicious," but it's true that there are many dishes that shine with delicate techniques rather than high-end ingredients. Well, even so, high-class ingredients are used generously, but I think that the ingredients are not the norm. Deliciousness that you can feel in a light taste. This is a true delicate dish, isn't it? Shirako chawanmushi Steamed chawanmushi with ponzu sauce. Plenty of milt and lily root. Umami and sourness. Toro Toro and Hokuhoku. The difference in case transmitted in the first bite. Kakiage of spiny lobster Light elasticity of bite-sized kakiage. Is there a difference in texture so far? Half of the spiny lobster is cracked with bare hands and the contents are served. Sea bream turnip When you open the lid, the refreshing scent of yuzu. Acting like New Year's good treatment. The gentle, light-tasting soup stock has a strong umami taste. The burning of the sea bream is also exquisite. Can you bring out the umami so far? sliced ​​raw fish Hissage tuna and flatfish. The aging condition of flatfish is the best. Bath-blown radish Bath-blown radish like a model. The scent of sweet white miso and yuzu peel is also appetizing. Fugu skin ponzu The texture is fun. Grilled blowfish It was the most delicious blowfish in my life. It is as firm and tender as good quality bird thigh meat. It was so delicious that I got stuck. meal The last is white rice, grilled salmon, miso soup, and pickles. The white rice is too delicious to refill. I can't help but feel the softness of the salmon that crumbles. If breakfast is this, I would be happy all day. Water The last is strawberry and milk. Dense and delicate until the end. I had a good experience. Thank you very much!