Michelin star | Ahballing

Last meal in Osaka … One for the road 🙂 And I would say this is one of the favourite meal of the trip
and an Osaka special :
Kushiyaki

start

Ready your stomachs! here we go!

#1: Prawn

#1: Fugu

#2: Beef

#3: Scallop

#4: Green bean and Prawn

#4: Pumpkin

#5: Mountain Caviar ( Shisho leaf, “donguri)

#6: Red Snapper with Leek and Ginger

#7: Green Pepper, Pork and Ginger

#8: Octopus

#9: Fish Egg

#10: 1 Day and 3 Day Pickled Cucumber

#10: Palate Cleanser : Yoko

#11: Crab Claw

#12: Duck with Leek

#13: Anago with Burdock

#14: Hida (Japanese Vegetable)

#15: Chinese Yam with Raddish

#15: Shrimp with Yidi (Lotus Root)

#16: Salmon with Mayo

#17: Kiss Fish with Anago

#17: Kiss Fish

#18 : Home Made Sour Cream

#18: Home Made Bread

#19: Ginkgo Nuts

#20: Cheese

#21: Coffee Ice cream

#21: Champange Jelly with Fruits

#21: Chocolate Pudding

#21: Close up of Chocolate Pudding

Verdict: 5/5 of us will definitely return here!

The whole experience was as if a pampered whimsical representation of creative representation of a simple street food that can actually actually be simple with the ingredients used, but fun with the way the chef interacts with the customers, to the waitresses that take the effort to explain the origin and preparation methods.

This place is 1 Michelin star but
1) casual and friendly dinning
2) good service
3) YOU WILL BE FULL!!! Orders will just keep coming until you tell them you want to stop! but other than that, we managed to finish through the entire 20+ sticks (I counted and recorded)
4) For each of the sticks, they will purposely place it pointed at the specific dip, so just follow suit and you will be fine 🙂

Rokkakutei
1-21-16 Nipponbashi, Chuo-ku
Takoso Bdg2F, Osaka,
Osaka Prefecture 542-0073 , Japan

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

Entrance

We Went with Sukiyaki and Butayaki (Butter-yaki)

Appetizer: Sweet Miso with Beef Slices

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

For the Butteryaki:

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

Butteryaki Beef 🙂

Buttering the pan

Basking in the beef goodness

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

Sukiyaki Accompaniments: Konyaku, Toufu, Leek, Cabbage

Sukiyaki Beef

What is Kansai style of Sukiyaki?

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

Step 2: Add in Dashi and Shoyu

Step 3: wait for the sauce to boil

step 4: dip into mixed raw egg to enjoy

step 5: to be eaten with rice

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

Ahballing

Eat what you can't cook.

Category Archives: Michelin star

Rokukakutei

Kitamura House