オモロいオヤジの店#17：質実剛健な料理とリーズナブルな酒。大将は中国でコメディアン料理人として有名人のようです... : Miyamoto

First visit I visited the day before I went to dig for Shirako bamboo shoots in Kizumi, Kaizuka City... I made a reservation by phone one month before my visit. It's in a good location, about a two-minute walk from the subway "Osaka Tenmangu Station." It's on the first floor of an apartment building. I entered the restaurant at 17:55. There were two other customers ahead of me. The restaurant has a slightly cramped space, with a straight counter (a sunken kotatsu) with seven seats, staffed by the chef and two female staff members. On the day, there were three Japanese customers and four customers from overseas. According to the rules of Honkogetsu, where the head chef is from, we were not allowed to take photos of the food... We had the following, excluding tax and service charge: 22,000 yen: Omakusa 5,800 yen: Aramasa Amaneko Spark (bottle) 33,638 yen: Bill The dishes that arrived were: 1. [Appetizer] Hiragai (I think that was it?), charcoal-grilled liver dressing, Kumamoto bamboo shoots, flower wasabi, dashi jelly 2. [Ending dish] Lake Shinji white fish scented with shiso leaves, steamed rice, and plum sauce 3. [Soup] Kuwana clams and white asparagus 4. [Sashimi] Lightly pickled Yamaguchi yokowa (young bluefin tuna), Oita striped jack 5. [Appetizer: Grilled dish] White-grilled eel (lightly coated with soy sauce), garnished with Vinegared dish cucumber and wasabi 6. [Appetizer: Probably more of an appetizer] A: Steamed abalone with liver and urui B: Boiled squid in sake, new potato with kinome salad C: White dressing with chrysanthemum greens and butterbur shoots, topped with deep-fried carrots D: Braised light green peas in pod broth ⑦【Dishes: Fried food】 Deep-fried black rockfish with sweet and sour sauce, spinach, broad beans ⑧【Main dish: Rice】 ? ? ? (I forgot), bamboo shoots, butterbur, deep-fried tofu ⑨【Rice】 ・Rice cooked with conger eel and burdock ・Miso soup with seaweed ・Lightly pickled Chinese cabbage, tsukudani with kelp ⑩【Fruit】 ・Hyuga Natsu jelly in a kettle ・Karatsu mandarin oranges ・Sachinoka (strawberries) Below are my impressions of the food. ・The impression is that the ingredients are mainly from the Kansai region, but also from Western Japan, from China and Kyushu.・Even though the chef is cooking alone, our time there was about 2 hours and 15 minutes, which felt fast. I guess it's just because I eat at a slow pace... ・The food is not extravagant overall, but rather has the image of a simple and sturdy Japanese restaurant. ・Except for the cutting in ④, the cooking is done in the back kitchen, so there is almost no live feeling. ・The dishes that left an impression on me were: ②: The subtle use of plum paste ③: The bonito broth in the clam broth ⑤: The crispy texture and the flavor of soy sauce that must have been lightly applied after grilling ・The biggest impact was the price of the sake... My eye was drawn to the top of the ponshu menu (third photo), "Aramasa Amaneko Spark": 5,800 yen++. No matter how you look at it, it's cheap, right? So, even though it was just a single visit, I ordered a bottle (720ml). *When I checked later, I found out that it would cost between 9,800 and 30,800 yen if ordered online... Incidentally, I was only able to finish about 2/3 of it, so I gave the rest to other customers... - The chef appears to have appeared on Chinese social media as a comedic chef who speaks broken Chinese and English, and as he said he is more well-known in China than in Japan, it seems that customers from China are aware of him... On the day we visited, more than half the customers were of Chinese descent, so it was great!