Honkogetsu

The decoration of the store is very Japanese, like a Japanese tea house, but there are only eight seats, which is hard to get. This is a husband-and-wife shop. The wife is responsible for serving wine and service, and the chef is responsible for the preparation of the kitchen dishes. The couple is warm and hospitable and very talkative. The wife is also responsible for making the last dessert in the set meal. The rice used in the store is the highest quality variety carefully selected from the wife's own farm.

The restaurant is not big. We arrived early, so we waited at the door for a while. The tableware inside is quite exquisite, and the ingredients are also very particular. We did not choose the wrong restaurant. It is very authentic Kaiseki cuisine and the food is very delicious.

I waited for a long time at the front desk. It was a happy time. The store, layout, bowls, cups, ingredients, food, and temperature were all very comfortable. It was difficult to make a reservation, but I think it would be easier to go in other seasons.

The pavilion and food are in place, the service is in place, the elderly mother leads the two young kimono girls to serve, lightly spoken, even if the Japanese and English explanation is a bit difficult, but in order to understand the long intention of the cuisine, everyone cooperates very tacitly! Private room Xiaoya! The environment is very good, the service is very thoughtful, the dishes are exquisite, the food is also very exquisite, full of charm. The price is not expensive, the octopus cuisine is a slightly bitter cuisine; there is also a variety of small rolls and small points with bamboo stick strings. But the shrimp aunt and seaweed tofu dish is awesome, and the dumpling dessert after the meal, superb.

In one of the most magical Japanese restaurants in Osaka, I don’t remember how many owners recommend Osaka’s “Benhu Moon”. Not only Osaka’s restaurants, but also Kyoto and Tokyo’s restaurants. After hearing that I lived in Osaka, I told me to go to “Benhu Moon”. General Kukami saw Xiusheng, after repairing the Japanese food store in Osaka, served as the chef of the Japanese airline in Paris, and later worked at the Yoshigashi branch in Osaka, and finally went to the "Lake Moon" of Fashan Temple as the chef, and finally bought the "Lake Moon" and became the owner of a city. In 2003, the Fashan Temple fire, the store value of hundreds of millions of food appliances destroyed once, but fortunately, joined the fire insurance, received compensation, and later rebuilt the store, the first floor bar, the second floor is a private room, the third floor is a tea room. After entering the store, I fell into a tense atmosphere. I remember that in addition to eating kaiseki for the first time, I felt this tension. It was really the first time I was so nervous. Before I came, I heard that the general was super strict. After I got seated, I found that it was like this. Sitting on the bar, I could hear the chef severely criticizing the cooking brother inside. The little brothers were nervous one by one, so the atmosphere of the whole store was very tense. Although the general's attitude towards apprentices is very strict, but when explaining the ingredients, especially intimate, not only seriously introduced each ingredients, when I said that I have not seen that kind of ingredients, he will bring me the ipad to find photos. Also kindly introduced each fooder, why use this fooder, what this fooder represents, this time learned a lot. Kang Jian said that Japanese cuisine is a cuisine that integrates into Japanese culture, unlike cutting cooking, sushi, tempura, it is just a common way of cooking.

The name of this lake moon is already very poetic. Its kaiseki cuisine plays the first speciality of Japanese cuisine, and it also brings the ability to be close to nature but enjoy the world's food at the same time to the fullest. Raw food naturally should be fresh, the time and preservation of the material, the location and method of the material will be very useful; and raw food itself has become a strict standard for fresh consideration. All the ingredients are carefully selected and then presented to each diner with delicate cooking and superb technique. First, the rice tea is served for drinking while waiting. The pre-course is rich and exquisite and orderly. The staple food is even better, and the taste is good. All ingredients, whether sashimi or vegetables, are fresh on the day. The store is decorated in a simple and elegant style, and the indoor environment is beautiful. Taste delicious and enjoy it here.

The environment is very good. This time, the spinach mixed with foie gras, the staple food tempura, and the last dessert ～ are amazing. His roast tastes really good, beef tongue, steak, and grilled platter taste very good. Sashimi shrimp, Arctic shellfish, fish are very fresh and big. This dish, as long as it is fresh, there is no big difference in the taste of each house. The price is not close to the people per capita 300+

The moon environment of this lake is full of leverage ～ This time, the spinach mixed with foie gras, the staple food tempura, and the last dessert ～ are amazing! The autumn knife fish, the delicious practice has been unanimously praised, the last dessert cherry blossoms are so beautiful that they are reluctant to eat, super praise