Kurayado Iroha #1

We stayed in this ryokan called kurayado Iroha, breakfast and dinner included.
Our first night’s Omakase dinner

Appetizer : for prawn eaters

Appetizer : for prawn eaters

Appetizer : for non prawn eaters

Appetizer : for non prawn eater

Preserved mackeral slice with baby yam

Preserved mackeral slice with baby yam

Sliced Preserved sayori Sushi

Sliced Preserved sayori Sushi

Fried Sweet Potato

Fried Sweet Potato

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Sweet Miso with Spinach and Sesame dressing

Sweet Miso with Spinach and Sesame dressing

Tobiko with yudoufu

Tobiko with yudoufu

Toufu fish cakse in clear broth

Toufu fish cakse in clear broth

Second Course

Second Course

Second Course: Daikon rested on crab miso tofu with yuzu and ginger

Second Course: Daikon rested on crab miso tofu with yuzu and ginger

Sea Bream Sashimi

Third Course: Sea Bream Sashimi

Look at the skill!!

Look at the skill!!

Fourth Course

Fourth Course

Third Course:  Tempura Fish with Stewed Vegetables : Daikon, Eggplant and Spinach

Fourth Course: Tempura Fish with Stewed Vegetables : Daikon, Eggplant and Spinach

Fourth Course For the Prawn Eaters

Fourth Course For the Prawn Eaters

Fourth Course:  Lobster with Stewed Vegetables: Daikon, Spinach and Eggplant

Fourth Course: Lobster with Stewed Vegetables: Daikon, Spinach and Eggplant

Fifth Course: Grilled seasonal Vegetables (Pumpkin, leek, Yam, Mushrooms,) on a leaf with sweet Miso paste

Fifth Course: Grilled seasonal Vegetables (Pumpkin, leek, Yam, Mushrooms,) on a leaf with sweet Miso paste

Sixth Course: Palate Cleanser : Apple granite

Sixth Course: Palate Cleanser : Apple granite

Seventh course: Shabu Shabu ( Beef shabu) with sesame dipping sauce

Seventh course: Shabu Shabu ( Beef shabu) with sesame dipping sauce

Step 1: put into beef in to cook first

Step 1: put into beef in to cook first

Simmering

Simmering

Seventh Course: Fried Fish wrapped in leek drizzled in ponzu sauce

Eightth Course: Fried Fish wrapped in leek drizzled in ponzu sauce

Eighth Course: Anago steamed rice with 3 different types of mushrooms

Eighth Course: Rice

Eighth Course: Anago steamed rice with 3 different types of mushrooms

Eighth Course: Anago steamed rice with 3 different types of mushrooms

Miso Soup

Tenth Course: Miso Soup

Dessert: Momiji, Kytoto Grape and Persimmon

Dessert: Momiji, Kytoto Grape and Persimmon

Verdict: I will leave it till the last post to make a more comprehensive verdict.
in the meantime, my bath awaits! 🙂

open air bath

open air bath

Anago Meishi

Travelling to Miyajima, one thing that is a MUST EAT:
Anago Meishi (Sharp toothed eel steamed rice)

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After Taking the JR train, on the way to catch the Ferry to Miyajima, we stopped by this place that my bro highly recommended :
Uneo Anago Meishi

Entrance

Entrance

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two main choices:  either salted or sauced flavoured

Shio (Salt) Anago Meishi

Shio (Salt) Anago Meishi

Normal anago meishi

Normal anago meishi

Verdict: 5/5 will return (and we did return on the way back to Osaka)
The texture of the eel is so different from unagi – its bouncier, and tastes almost similar to the Chinese red grouper (hong ban) kind of firmness.
Although both looks the same, but i think we liked the sauce one better

Ueno Anago Meishi
1-5-11 Miyajimaguchi, Hatsukaichi,
Hiroshima Prefecture 739-0411, Japan

Heading towards the direction of the ferry, chanced upon this quaint cafe and had coffee

Entrance

Entrance

Genmai Cha

Genmai Cha

Ice Green Tea Latte

Ice Green Tea Latte

Green Tea Ice with Red Bean and Ice Cream

Green Tea Ice with Red Bean and Ice Cream

Matcha with Momiji Manju

Matcha with Momiji Manju

Marron (Chestnut) sponge cake

Marron (Chestnut) sponge cake

Coffee ( love the cup)

Coffee ( love the cup)

Verdict: 5/5 return will return (not on a full belly)
The staff was very friendly in engaging in conversation with us. Setting was very much like a localised coffee shop that neighbours just freely came in and had a cuppa 🙂 if you like to look at potteries and cups etc, this is a very nice place that sell pretty artistic unique kind of cups ..

alrighties onward Miyajima!!!

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Oden Kyu

We were looking around Grandfront Osaka Station for food .. and decided to try : Oden 🙂

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What We liked:

Appetizer: Anin Toufu

Appetizer: Anin Tofu (tasted a little like cheese)

White Broth: Potato, Fishcake, Beancurd Skin, Egg, Beef, Raddish, Beef

White Broth: Potato, Fishcake, Beancurd Skin, Egg, Beef, Raddish, Beef

Red Broth: Daikon, Beef, Konyaku, fishcake, Egg, Potato

Red Broth: Daikon, Beef, Konyaku, fishcake, Egg, Potato

Tako(Octopus) Tempura

Tako(Octopus) Tempura

Crab Croquette

Crab Croquette

Tamago(Egg) Dashi

Tamago(Egg) Dashi

Sticks:  Chicken Liver, Chicken Skin, Pork Belly,

Sticks: Chicken Liver, Chicken Skin, Pork Belly, Chicken

Tori Karage (Fried Chicken)

Tori Karage (Fried Chicken)

Close up on Shirako

Shirako (Fish Sperm)  Chawamushi

Spicy Udon

Spicy Udon

 

What was meh .. can do without

Plain Udon

Plain Udon

 

Verdict: 5/5 will return ( even the one that doesn’t like Oden liked this place)
Both broths were good, but I reckoned we liked the spicy one better.

Advice: Go there early or make reservations! The queue was extremely long!
               Service is super extremely foreigner friendly

大坂おでん 焼とん 久
11:00~23:30
Grand Front Osaka Station (South Side)
7F
http://www.gfo-sc.jp/shop/detail?shopid=00000231&nowdate=20140107031529

 

 

 

 

Kitamura House

Another Osaka MUST visit for Sukiyaki:
Kitamura House
(2 Michelin Stars)

Entrance

Entrance

We Went with Sukiyaki and Butayaki (Butter-yaki)

Appetizer: Sweet Miso with Beef Slices

Appetizer: Sweet Miso with Beef Slices

Don't forget to wear your apron for the feast!!

Don’t forget to wear your apron for the feast!!

For the Butteryaki:

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Part of Butter Yaki : Mushrooms, Green Peppers, Carrots, Cabbage, Long Beans

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Butteryaki Beef 🙂

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Buttering the pan

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Basking in the beef goodness

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Sukiyaki: Kansai Style ( This is different from the normal soup style or the one eaten at Fukuoka)

Sukiyaki Accompaniments: Konyaku, Toufu, Leek, Cabbage

Sukiyaki Accompaniments: Konyaku, Toufu, Leek, Cabbage

Sukiyaki Beef

Sukiyaki Beef

What is Kansai style of Sukiyaki?

Step 1: Put the Beef and position the sugar in the middle

Step 1: Put the Beef and position the sugar in the middle

Step 2: Add in Dashi and Shoyu

Step 2: Add in Dashi and Shoyu

Step 3: wait for the sauce to boil

Step 3: wait for the sauce to boil

step 4: dip into mixed raw egg to enjoy

step 4: dip into mixed raw egg to enjoy

step 5: to be eaten with rice

step 5: to be eaten with rice

step 6: cook the vegetables in the remaining sauce

step 6: cook the vegetables in the remaining sauce

When we gobbled down the whole course, we were presented with a mini souvenir from our ‘Sukiyaki cum butter yaki master’

Verdict: 5/5 will return back
The cut of the beefs were excellent, apart from the quality (at least A5). This batch of beef was from Saga 🙂 They all import beef from all over Japan, such as Fukuoka, Saga, Hokkaido, Kobe etc..
Although I think if you wanted more flavours, Sukiyaki would still be more a favourite choice.

Advice: It would be better to book in advance / get your concierge to book the place for you because we were quite fortunate to get this booking in the nick of time.

Kitamura House
〒542-0083 
1-16-27 Higashi-Shinsaibashi,
Chuo-ku, Osaka City

TEL:06-6245-4129
http://shimizu.or.jp/kitamura/home.html