Osaka, Japan｜Narihan

If you go by train, it's a little far from Umeda or Yodoyabashi, but it's a one-meter taxi ride from the station and a short walk from Kitashinchi, making it a hideaway for adults. It's been a year since I've been to Umeda/Kitashinchi, and now that the state of emergency has been lifted and I can drink alcohol, I've been to the area for the first time in a while. "Narihan" only serves course meals, but they cater to the wishes of their customers, and are able to purchase ingredients that are not on the menu and serve them individually for each customer. This time, I had ordered domestic matsutake mushrooms and saury in advance. This time it's the ultimate course x domestic matsutake mushroom x saury dinner. Beautiful dishes, fresh ingredients, and careful preparation will delight your eyes and palate. The attention to detail was evident in each ingredient in each dish, and the beautiful proprietress explained the region of production each time. In particular, the Hokkaido sea urchin for the sashimi was apparently purchased in seawater (commonly known as bottled milk), so it had no odor and was delicious! A hit sea urchin after a long time. Domestic matsutake mushrooms are harvested on the border between Kyoto and Nara prefectures and purchased today. I was asked how to prepare it, and I had it with grilled matsutake mushrooms, which had the most aromatic flavor. Grilled fish is Nodoguro. Served with pop rice that can only be seen this season. It's my first pop rice! The small pot is made with lobster tempura mixed with red bean paste. The soup is also delicious. The meat is luxurious Chateaubriand. Crunchy and meltingly delicious. The last meal was the takikomi rice with saury that I had requested. It was specially cooked in a clay pot, so I had the rest made into rice balls to take home. You can choose from many cute glasses for Japanese sake ochoko♪ All of the dishes were delicious, and the private room, which resembled a tea room, had a nice atmosphere, and I was able to enjoy dinner for about 3 and a half hours, which is rare. I would like to visit again. However, each time you bring your food, the ingredients will be explained to you, so if possible, it might be better to have a list of the course menus so you don't have to worry about it. lol

I visited with the guidance of an acquaintance. Everything from starters to dessert was delicious. The sashimi of sea bream and Ako had elasticity and taste whether it was tightened with kelp. Boiled fish is grouper. The main dish is rice cooked in an earthenware pot from Nakagawa Ippento. I'm not good at salmon roe, so I only had eggs, but my acquaintance ate homemade salmon roe and eggs. The compatibility with freshly cooked rice with scorched rice was outstanding. Dessert is homemade Tamba chestnut Mont Blanc. I didn't get tired of looking at it because it seems that each vessel is particular about it. I would like to ask you again.

I visited you for the first time. Great taste and great atmosphere. thank you very much.