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Osaka

Asia

Japan

En el corazón vibrante de Osaka, Honkogetsu se erige como un destino culinario imperdible. Este restaurante no solo ofrece una experiencia gastronómica, sino que también es un viaje a través de los sabores tradicionales de Japón. Con un ambiente acogedor y un diseño que combina lo moderno con lo clásico, Honkogetsu es el lugar ideal para los amantes de la buena comida que buscan una experiencia auténtica.

La carta de Honkogetsu es un testimonio de la rica herencia culinaria japonesa. Entre sus platos destacados, el "Sushi de atún rojo" se sirve fresco, con un toque de wasabi que realza su sabor natural. Cada bocado es una explosión de frescura que te transporta directamente al océano. Otro plato imperdible es el "Ramen de cerdo", cocido a fuego lento durante horas, con un caldo que es un abrazo cálido en un tazón. La combinación de fideos perfectamente cocidos y la suavidad del cerdo hacen de este plato una experiencia reconfortante.

Una de las características más singulares de Honkogetsu es su compromiso con la sostenibilidad. Utilizan ingredientes locales y de temporada, lo que no solo apoya a los agricultores de la región, sino que también garantiza que cada plato sea fresco y delicioso. Además, el restaurante ofrece talleres de cocina donde los visitantes pueden aprender a preparar sus propios platos japoneses bajo la guía de chefs expertos.

 Es un restaurante en Osaka conocido por su auténtica cocina japonesa y su ambiente acogedor.

 Porque ofrece una experiencia culinaria única con platos frescos y sostenibles, además de talleres de cocina.

 Hay varios templos históricos y mercados locales que puedes explorar después de disfrutar de tu comida.

No te pierdas la oportunidad de disfrutar de una experiencia culinaria excepcional en Honkogetsu. Ven y descubre los sabores auténticos de Japón, y siéntete libre de compartir tus experiencias con nosotros. ¡Te esperamos!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNnLWZ6SE13EAE&d=17924085&t=1

places/ChIJj9mElhTnAGARDtJxNdttczk/reviews/ChZDSUhNMG9nS0VJQ0FnSUNnLWZ6SE13EAE

Number one restaurant in Osaka, good quality of the ingredients, natural cooking with a superb service. Highly recommended to get the private room at the top floor, relax and authentic.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURRa00tdXlRRRAB&d=17924085&t=1

places/ChIJj9mElhTnAGARDtJxNdttczk/reviews/ChdDSUhNMG9nS0VJQ0FnSURRa00tdXlRRRAB

We came on a Tuesday and were told there’s no seating. We asked if we could make a reservation for another time and were told no 🤔

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNkeU1yX0J3EAE&d=17924085&t=1

places/ChIJj9mElhTnAGARDtJxNdttczk/reviews/ChZDSUhNMG9nS0VJQ0FnSUNkeU1yX0J3EAE

大阪で予約困難の日本料理店

行く度に料理のクオリティーの高さと美味しさに驚かされます！

器も目を見張るものばかりで、体験価値の大きい割烹料理店。

料理から器まで仲居さんの素晴らしい対応含めて貴重な経験だと毎度感じさせらる素晴らしいお店。

Japanese restaurant in Osaka that is difficult to reserve

Every time I go, I am amazed at the high quality and deliciousness of the food!

A kappo restaurant with spectacular tableware and a great value for the experience.

This is a wonderful restaurant that always makes me feel like it's a valuable experience, including the excellent service from the waiter, from the food to the utensils.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUN0eklUemR3EAE&d=17924085&t=1

places/ChIJj9mElhTnAGARDtJxNdttczk/reviews/ChZDSUhNMG9nS0VJQ0FnSUN0eklUemR3EAE

【Checkポイント】
■歴史ある器で日本料理とは何かを教われるレジェンド店
■コースの所要時間: 2時間

日本料理の真髄に触れられる大阪のレジェンド店 本湖月 。

大阪御堂筋線なんば駅から徒歩5分、道頓堀の近くにある法善寺横丁にある店舗。

外観は雰囲気のある石畳に建物の深い木の色が重厚感を増す店構え。

内観は数寄屋造りの素晴らしい凛とした空間で樹齢600年を超える檜カウンターも美しい。

穴見秀生大将は今年でこの道60年、現在75歳の日本料理界のレジェンド。
吉兆本店で修行を積まれ、25歳の若さで湖月の料理長を経験し94年に湖月を買取り本湖月に屋号を変え現在に至る。

日本料理と高級割烹の違い、歴史を紡ぐ器に、日本料理とは何なのかを料理と大将の言葉で教われる素晴らしい食体験。
日本の素晴らしい食材に、日本料理の伝統を踏襲し、素晴らしい器で頂ける日本料理を堪能。

■くわいの白味噌
まろやかな角の取れた白味噌の旨みとクワイをシンプルに楽しめる一品でスタート。

■白甘鯛の蕪寿司
薄くスライスした食感の良い蕪で白甘鯛のお造りをサンドして蕪寿司に。みずみずしく甘みがある蕪の食感の良さと白甘鯛の旨みに柚子の爽やかさがたまらない。

■日の出椀
日の出を意味する江戸時代の輪島塗のお椀。黒豆湯葉、唐墨、うぐいす納豆、湯葉、結びの橙のお椀。
優しいお出汁で上品な日本料理の良さを出汁の香りと味わいで奥深く伝わってくる。

■鰤辛味大根
皮をパリパリに備長炭で焼くと鰤特有の臭みが消える。バーナーでは出来ない技。皮面の食感と香ばしさに身の脂の乗りと旨みのアクセントが凄い。

■八寸
ちしゃとう、高山牛蒡、数の子、鱒きぬたまき、車海老まで、海鼠、玉子焼き
こちらも写真で是非伝えたい美しい八寸。
一品一品の配置、味付け全て丁寧な仕事が垣間見れる素晴らしい八寸。

■浜坂松葉蟹と蟹味噌　脚しゃぶ、爪しゃぶ、脚しゃぶ、焼き脚
サラッとしているが濃厚で旨みもあり上品な蟹味噌に浜坂の松葉蟹の繊維の太さ、甘み、旨みある蟹身をしっかり堪能。

■手打ち蕎麦
コシがあり冷たく〆られた手打ち蕎麦に白子のソースの旨みもたまらない。

■はりはり鍋
太くてみずみずしくシャキシャキの箕面水菜に、柔らかく旨みがたまらない鯨のさえずりを合わせた大阪の冬の味覚であるはりはり鍋も最高に美味い。

■蟹の炊き込みご飯
胴体の身と蟹の茹で汁で優しくも味わい深いご飯に。一口一口身に染みる。

■金柑、カルピスアイス、三ツ矢サイダーゼリー
寒い季節の風邪予防として金柑はマーマレード風にして皮ごと頂く。
カルピスアイス、三ツ矢サイダーゼリーと馴染み深い言葉が並ぶがカルピスのコクにサイダーの炭酸感とクオリティが素晴らしい。

■黒豆羊羹
サラッと口の中に溶ける黒豆の香りの良い羊羹。

おまかせコース
■くわいの白味噌
■白甘鯛の蕪寿司
■日の出椀
■鰤辛味大根
■八寸
千社唐、高山牛蒡、数の子、鱒、車海老、海鼠、玉子焼き
■浜坂松葉蟹と蟹味噌
脚しゃぶ
爪しゃぶ
脚しゃぶ
焼き脚
■手打ち蕎麦
■はりはり鍋
■蟹の炊き込みご飯
■香の物
■金柑、カルピスアイス、三ツ矢サイダー
■黒豆羊羹
■お抹茶

◆参考になれば保存頂けますと幸いです◆
_________________
instagram: 66shuki
Twitter : 66shuki
TikTok : 66shuki
_________________

[Check Point]
■Legendary restaurant where you can learn what Japanese cuisine is through historical utensils
■Course duration: 2 hours

Honkogetsu is a legendary restaurant in Osaka where you can experience the essence of Japanese cuisine.

This store is located in Hozenji Yokocho, near Dotonbori, a 5-minute walk from Namba Station on the Osaka Midosuji Line.

The exterior has an atmospheric cobblestone pavement and the deep wood color of the building gives it a dignified feel.

The interior is a wonderfully dignified space built in the Sukiya style, with a beautiful counter made of cypress trees that are over 600 years old.

General Hideo Anami is a legend in the Japanese culinary world, celebrating 60 years in the industry this year, and is currently 75 years old.
He trained at Kitcho Honten and became head chef at Kogetsu at the young age of 25. In 1994, he bought Kogetsu and changed the name to Honkogetsu, where he remains today.

A wonderful food experience where you can learn about the difference between Japanese cuisine and high-end kappo, what Japanese cuisine is all about through history, and the words of the chef.
Enjoy Japanese cuisine made with Japan's finest ingredients, following the traditions of Japanese cuisine, and served in exquisite bowls.

■Kwai white miso
Start with a simple dish that allows you to enjoy the flavor and kwai of white miso with mellow edges.

■White sweet sea bream turnip sushi
Make turnip sushi by sandwiching white sweet sea bream sashimi with thinly sliced ​​turnips that have a nice texture. The fresh and sweet texture of the turnips, the flavor of the sweet white sea bream, and the refreshing taste of the yuzu are irresistible.

■Sunrise bowl
A Wajima-lacquered bowl from the Edo period that signifies the rising sun. A bowl of black soybean yuba, Chinese ink, Japanese warbler natto, yuba, and knotted orange.
The aroma and taste of the soup conveys the goodness of elegant Japanese cuisine through its gentle dashi soup.

■Spicy yellowtail radish
When the skin is grilled over bincho charcoal until crispy, the characteristic odor of yellowtail disappears. A trick you can't do with a burner. The texture and aroma of the skin, the fat of the meat, and the accent of umami are amazing.

■ Hassun
Chichato, Alpine burdock, herring roe, trout and kinutamaki, even prawns, sea mouse, and tamagoyaki.
This is also a beautiful 8 sun that I would like to convey in photos.
A wonderful hassun where you can get a glimpse of the careful work that goes into the arrangement and seasoning of each dish.

■Hamasaka Matsuba crab and crab miso, leg shabu, claw shabu, leg shabu, grilled leg
Enjoy the smooth yet rich and flavorful crab miso, the thick fibers of Matsuba crab from Hamasaka, and the sweetness and flavor of the crab meat.

■Handmade soba
The chewy, cold handmade soba noodles and the delicious flavor of the Shirako sauce are irresistible.

■ Harihari Nabe
Harihari nabe, a winter delicacy in Osaka that combines thick, juicy and crunchy Minoh mizuna with the soft and delicious flavor of whale song, is also extremely delicious.

■ Crab cooked rice
The body of the crab and the boiled crab juice make for a gentle yet flavorful rice. It sinks in with every bite.

■Kumquat, Calpis Ice, Mitsuya Cider Jelly
To prevent colds in the cold season, make kumquats into marmalade and eat with the skin on.
Calpis ice cream and Mitsuya cider jelly are familiar words, but the richness of Calpis and the carbonation and quality of cider are wonderful.

■Black bean yokan
A fragrant yokan made with black beans that melts in your mouth.

Omakase course
■Kwai white miso
■White sweet sea bream turnip sushi
■Sunrise bowl
■Spicy yellowtail radish
■ Hassun
Senja tang, Takayama burdock, herring roe, trout, tiger prawns, sea mouse, tamagoyaki
■Hamasaka Matsuba crab and crab miso
Leg sucking
Nail Shabu
Leg sucking
grilled legs
■Handmade soba
■ Harihari Nabe
■ Crab cooked rice
■ Pickles
■Kumquat, Calpis Ice, Mitsuya Cider
■Black bean yokan
■Matcha

◆I would appreciate it if you could save it as a reference◆
_________________
instagram: 66shuki
Twitter: 66shuki
TikTok : 66shuki
_________________

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUQ1aXNhX3pnRRAB&d=17924085&t=1

places/ChIJj9mElhTnAGARDtJxNdttczk/reviews/ChdDSUhNMG9nS0VJQ0FnSUQ1aXNhX3pnRRAB

日本を代表する日本料理店☆本湖月

夜の会食に向けて初めて大阪の地に足を踏み入れました(´∀｀)♪

会食まで時間に余裕が有ったので、道頓堀周りを南に南下して、ぐるりと見て回って大阪の雰囲気を感じましたが、テレビで見ていた様なお笑いのシーンは無く、大都会の人が沢山いる街でした（笑）

それでも、道頓堀沿いの狭いスペースで若者二人組が漫才を稽古している練習風景はやはり大阪らしさが有りましたねw

お店の方へ向かうと、商店街から更に小道の法善寺横丁に入って行きますが、石畳がひかれた道は風情が有り、お店前にはしっかりと水打ちされていて、暑かった気温もどことなく涼しげな清涼感を味わいながら外で待ち、開始時間少し前にお店へ入りました♪

この日は2階席の個室へご案内☆

外の外観は侘び寂びを感じますが、店内は流石の数寄屋造りの落ち着いた空間。

本湖月では、厳選した国産の食材のみを使用し、その素材の持つ素晴らしさを最大限に引き出すことを真髄とし、伝統的な茶懐石の流れを守りつつも、古さを感じさせない日本を代表する日本料理店☆

料理は四季折々の美を感じさせる趣で、9月はお月見を連想させる料理がメインでした☆

◎じゃばら水
◎はも、白ずいき、梅肉醤油
◎高津川の鮎焼き、煮えばなのご飯
◎鮎の一夜干し
◎椀物　月とスッポン　日月椀
とうもろこしとシラサエビのしんじょう、
能登のもずく、柚子、スッポン出汁
◎アマテガレイの刺身、肝蒸し、イワタケ、
淡路の赤ウ二
◎鯖、葱、朝つき辛味大根
◎里芋の葉に八寸
渡り蟹、里芋・納豆味噌、熊本の新銀杏
生干しばちこ、茗荷のゆずき、新蒟蒻の揚げ物
嬉野のインゲン豆
◎石甘鯛の松笠焼き、大葉、茗荷、胡瓜、柴漬け、生姜
◎飛龍頭、山梨の幻の米栂松茸
◎胡麻豆腐にあられ
◎鮭とイクラの親子丼
☆福森さんの土鍋
◎梨、猿梨、シャインマスカット
◎栗きんとん
◎抹茶

お酒
□生ビール
□鄙願
□おまき

会計　¥54,459

2階の個室席は、気兼ねなく料理が頂けてとても美味しい日本料理に舌鼓☆

女将さんと中居さんの柔らかな接客にも感動でした♪

非常に希少で価値のある器を使われていて、決まった季節にしか使わない器も有り、最高峰の料理を味わうのに最高の器で、季節を五感で感じられて、夢の世界を堪能させて頂きました♪

穴見大将は、かなりマナーに厳しいというお話も聞かれますが、一度はカウンター席で日本料理の最高峰を味わってみたいと思える素晴らしい日本料理でした(´∀｀)♪

ご馳走様でしたm(__)m

Japan's leading Japanese restaurant ☆ Honkogetsu

I set foot in Osaka for the first time for an evening dinner (´∀｀)♪

I had plenty of time before the dinner, so I headed south around Dotonbori and looked around to get a feel for the atmosphere of Osaka, but there were no comedy scenes like I had seen on TV, and it felt like a big city. It was a town with a lot of people (lol)

Still, the practice scene of two young men practicing manzai in a narrow space along Dotonbori still had a very Osaka feel to it.

As you head towards the store, you will enter Hozenji Yokocho, which is a small street further from the shopping street, and the stone-paved road has an elegant atmosphere.The front of the store is well-sprinkled with water, and the temperature was hot. I waited outside while enjoying the somewhat refreshing feeling, and entered the store a little before the start time ♪

On this day, we will guide you to a private room on the second floor ☆

The outside exterior gives off a wabi-sabi feel, but the inside is a calm space with a typical Sukiya style.

At Honkogetsu, we use only carefully selected domestically-produced ingredients, and our essence is to bring out the splendor of the ingredients to the fullest.While preserving the flow of traditional tea kaiseki, we offer a Japanese style that does not make you feel old. Representative Japanese restaurant ☆

The cuisine is inspired by the beauty of each season, and in September, the main dishes were reminiscent of moon viewing.

◎Jabara water
◎Peach, Shirozuiki, plum meat soy sauce
◎Takatsugawa sweetfish grilled and boiled rice
◎Ayu dried overnight
◎Rice bowl Moon and soft-shelled turtle Sun moon bowl
Corn and white shrimp shinjo,
Noto mozuku, yuzu, and soft-shelled turtle soup
◎Amate flounder sashimi, steamed liver, rockfish,
Awaji red sea urchin
◎Mackerel, green onion, spicy daikon radish
◎8 inches of taro leaves
Migratory crab, taro/natto miso, Kumamoto's new ginkgo
Deep-fried fresh dried mustard, Yuzuki myoga, and fresh konnyaku
Ureshino kidney beans
◎Matsukasa-yaki stone sweet sea bream, shiso leaves, ginger, cucumber, pickled pickles, ginger
◎Hiryudou, Yamanashi's fantastic rice and toga matsutake mushrooms
◎ Hail on sesame tofu
◎Salmon and salmon roe oyakodon
☆Fukumori's clay pot
◎Pear, Sarupashi, Shine Muscat
◎Chestnut Kinton
◎Matcha

alcohol
□Draft beer
□Advantage
□Omaki

Accounting ¥54,459

In the private room on the second floor, you can enjoy delicious Japanese cuisine without any hesitation.

I was also impressed by the gentle customer service of the landlady and Mr. Nakai♪

They use very rare and valuable vessels, and some are only used during certain seasons.They are the best vessels to enjoy the finest cuisine, allowing you to experience the seasons with all five senses, and enter a dream world. I thoroughly enjoyed it♪

I've heard that General Anami is quite strict about etiquette, but the Japanese cuisine is so wonderful that you'll want to sit at the counter and taste the pinnacle of Japanese cuisine at least once (´∀｀)♪

Thank you for the meal m(__)m

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