Osaka Restaurant Review
This sushi restaurant belongs to the Kagaman restaurant group. I went there for lunch and had the omakase. I have a feeling that the chef (and some other sushi places elsewhere in Osaka) use more wasabi in their sushi than their Tokyo counterparts. The (excessive, for my taste) wasabi overwhelmed some white fish sushi (hirame and tai).
The aji was very good. The tai was first mellowed in kombu seaweed. (although the subtle taste was overwhelmed by the wasabi) The most impressive piece was the shimaaji sushi. The texture and the fatty taste was superb. The omakase consists of no more than 10 pieces of sushi. So I ordered a few a la carte and asked for stuff that were not included in the omakase. As extra I had one more shimaaji, anago, uni (comes from awaji-shima), kohada, maguro zuke and kobashira.
I was pleasantly surprised to find the bill came to 7500 yen. Quite good value for an high end sushi restaurant.
I went there for lunch on a Sunday afternoon. I preordered the 8000 menu. The restaurant was very welcoming and the service was first rate. They prepared a surprised menu for me. Much creativity was evident in the combination of ingredients, although the taste sometimes did not live up to the creativity. The fois gras course was a case in point. It was a terrine of fois gras and pig’s blood, topped with passion fruit puree. The appearance looked somewhat like a piece of chocolate cake. The combination was novel, but the pig’s blood and foie-gras both had very rich taste and eaten as a whole, I couldn’t make out what I was eating. The most impressive dish was the beans dish. It was broad bean puree topped with broad beans, hotate and caviar. It was amazing. The fish course and the lamb rack were good but there were nothing to write home about. There was a choice of dessert and my strawberry cake was magnificent.