Garb Monaque

I like this cafe restaurant in the back of Osaka station.  Space is very nice and their food is not so bad.  I often have drinks and small food there.

「ガーブモナーク」大阪駅の裏のグランフロント広場にあるカフェレストラン。考えてみたら、日本はビールやワインをテラスで飲めるカフェやバーがほとんどない。ここは広場にあるのでスペースも広々としていていい。ワインもリーズナブルに楽しめる。寒ブリのカルパッチョは意外にとても美味しかった。

Garb Monaque
https://goo.gl/maps/MwqtCm49C3L9tBsh9

Kamoshiya Kusumoto

This is an Italian and Japanese fusion restaurant which has became very popular in Fukushima, Osaka recently.  I was stunt with the presentations of the dishes.  The chef has an extremely good taste of selections of his plates and the decorations of each dishes.

However, on the other side, I was not super impressed with the tastes.  All of the dishes look amazing but the taste is slightly below the expectation....  I didn't quite convinced with some of this fusion combination.  Also, the selection of wine was not exactly on my taste..

「カモシヤ・クスモト」大阪・福島で人気のフュージョンレストラン。食べログでもとても評価が高い。お皿と盛り付けのセンスが光っていてとても美しいお料理を頂いた。ただ、一品一品繊細で美味しいお料理だったが、いまいち「うまい！」と感動する美味しさがない印象が否めなかった。値段の割には高級な食材を使っていないからだろうか。見た目にこだわり過ぎた感じもある。

Yakitori Yamane - Tenma

My friend had made a difficult reservation to this very popular Yakitori place in Tenma Osaka.  Because it's a small shop, they only accept reservations two weeks before, so you need to call them exactly the day, otherwise, the seats fill up very quickly.

Without any doubt, it was the best Yakitori I've ever had.  All the parts of the chicken were prepared very cleanly and sophisticated way.  All of us felt the quality of the dish and strong skill of the master.  Price was also very reasonable.  It was a very memorable experience.

「焼き鳥やまね」天満にある人気の焼き鳥屋。予約は２週間前開始でかなり難しいそうだが、友人のおかげて素晴らしい体験ができた。高級焼き鳥で、全ての料理がとても丁寧。大将の強いこだわりを感じられる店だ。全ての料理、野菜が完璧な状態で提供されていてとても美味しかった。鶏の美味しさ、研ぎ澄まされた感性に感動した。

焼鳥やまね
https://goo.gl/maps/ji61eFV9mcdbd2Zn7

Deep in Umeda

Umeda Station is a combination of many private train lines; Hankyu, Hanshin, underground, together with JR, it's the combined area is huge.  Because the area is not only limited to the ground floor but goes underground two stories.

I stopped by at the Kushiage shop in local food ally for a quick bite.  Kushiage is ok not too fantastic but it was a fun experience.

「松葉総本店」梅田の阪急側にある食堂街。たこ焼き屋、お好み焼き屋などの古い店が連なる。その中の有名店でビールと串を何本か頂いてみた。お店が勝手に揚げたものを取って食べるシステム。揚げたては美味しいが、前にあげたもの間違って取ってしまったら全然ダメだった。だが衣も薄く、ソースはさっぱりしていて好きなタイプ。

Tsuji Cooking School Japanese Cuisine - Spring 3

I learned how to slice sashimi in Usuzukuri way.  This is very difficult technique that I couldn't do it well yet.  Also I leaned frying technique.

「薄造り」カレイの薄造りを学んだ。鮮度が良いので余計に難しい。揚げ物、タケノコご飯も新ためて知ることが多かった。

Tsuji Cooking School Japanese Cuisine - Spring 2

Second day: Sawara no Yugenyaki, Takenoko no Kinomeae, Takenoko takiawase, Chirashizushi.  This menu is very much season of Spring in Japan.  I've learned hot to grill marinated fish, way of boiling bamboo sprout, how to make Chirashizushi.

「春の料理」鰆の幽玄焼き、筍と飯蛸の炊き合わせ、筍と烏賊の木の芽和え、ちらし寿司。春の季節メニュー。とても好きな組み合わせだった。タケノコの炊き方、蛸の炊き方、ふきの炊き方、木の芽味噌、ちらし寿司どれもとても勉強になった。自己流を改め丁寧な料理をしたい。