Osaka, Japan｜CHINA BISTRO imose

Nice restaurant. I love this place.

This shop is right next to the Tengo Nakazaki-dori shopping street! From Umeda, turn right in front of the Tengo Nakazaki-dori shopping street entrance, and you will see the shop immediately! I think it's easy to understand because it's opposite Hokka Hokka Tei ♪ I heard that lunch is a good deal, but happy hour is also attractive, so I visited at 17:30 when the night business starts! This happy hour is half price for all glass drinks! ️ Service from opening to 19:00 ♪ And draft beer is half price! ️ Isn't this amazing ❣️ And don't miss the draft beer😍 We ordered a variety of dishes that we were curious about, but they were all to our liking😋. Especially the black vinegar sweet and sour pork fillet is impressive ✨✨ It is a gem that I would like you to try by all means ❤️ Chinese drinking is the best in Nakazakicho ＼(^o^)／ Lunch is also a good deal ✌️

The master of the chef is Zhou Fude, a famous Japanese chef. The chef himself has also studied cooking in Hong Kong. But of course it is a little bit Japanese because it caters to the taste of the locals. Comment one by one: Appetizer Sashimi Salad さしみサラダ As soon as you hear it, you can tell that it is actually Japanese, but it adds XO sauce and soy sauce, which is refreshing and layered. It was arranged schemingly. Main Dish Steamed Fish It is very rare in Japan that someone can steam fish. If you go to ten so-called Chinese restaurants, they will not steam old fish for you. As for the taste, the steamed meat is quite tender. I added a few shredded green onions, and I gave it 90 points, but I think the reduction rate is only 60%. The reason is that soy sauce is completely sweet. Ask the chef what to do with soy sauce, He actually went into the kitchen and picked up a soy sauce and an old one. Tell me: "One for coloring, one for seasoning." "Hey, what's the sweet thing to do?" "I don't like salty food, I drop sugar." I know that soy sauce for steamed fish should be a bit sweet, but it’s not so sweet that it’s soy sauce? After I negotiated, he said that as long as the customer asks for it when placing an order, it can be returned to the taste of Hong Kong people. fried spring rolls How well it was fried. Don't think that deep-frying is easy. I have been to some shops run by Chinese and not Cantonese. The spring rolls are too fried and the taste is not good. This seasoning is OK, if the proportion of vermicelli in the stuffing is lower, I think it will be more similar. Some people hate iron but not steel. Next time we communicate, I hope he can restore the taste of returning to his hometown as much as possible. Fried radish cake Daigen Mochi In fact, it is similar, but the taste of what is called "mochi" in Japanese is a bit smoky and tough. This question is quite strange, because the translation problem caused the taste to change. Indeed, if the Japanese called "big root mochi" when they came to eat it, it would be beyond their imagination if the normal radish cake has a loose texture. So whether it can be sold or not is a problem. Shrimp Ball えびマヨ / Sweet and Sour Pork Sour Pork I think these two are similar to pasta. No surprises. Summarize︰ It is said that he learned how to cook in Hong Kong, and the chef has gone back and forth twice, but there are still many locals here, and he can't sell things that the locals can't accept. I will try my best to communicate with him to see how to return to the taste of Hong Kong, so that I can relieve my nostalgia.