Gessen
(月泉)The Tabelog Award 2024 Bronze winner
Selected for Tabelog Chinese WEST "Hyakumeiten" 2024
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Chef
Sanshiro Okada - Actively exploring unknown and remote cuisines
Food
By disassembling and reconstructing, classic dishes are vividly transformed into original creations
Space
Simple and fresh. 2,000 bottles of natural wine are also aging.
Review
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Review 233resultsFollowers 67peopleOsaka's best Chinese Cuisine, extrem...
Japan's most free-spirited branding consultant My name is Shinsuke Watanabe. The oth...View details
2019/04 visited
1 time
-
Review 135resultsFollowers 26peopleIt was so delicious. So tasty. So ta...
I want to go again. Someday. It's hard to get a reservation. It's the best Chinese Cuisine...View details
2016/10 visited
1 time
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Review 172resultsFollowers 136peopleThis is what Chinese food is like
I revisited Geksen, one of the three major Chinese restaurants in Osaka. This time, the gr...View details
2021/08 visited
4 times
Restaurant information
Details
| Restaurant name |
Gessen（Gessen）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Chinese WEST "Hyakumeiten" 2024
Selected for Tabelog Chinese WEST "Hyakumeiten" 2024
Selected for Tabelog Chinese WEST "Hyakumeiten" 2023
Selected for Tabelog Chinese WEST "Hyakumeiten" 2023
Selected for Tabelog Chinese WEST "Hyakumeiten" 2021
Selected for Tabelog Chinese WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
百名店 選出歴
中国料理 百名店 2024 選出店
食べログ 中国料理 WEST 百名店 2024 選出店
中国料理 百名店 2023 選出店
食べログ 中国料理 WEST 百名店 2023 選出店
中国料理 百名店 2021 選出店
食べログ 中国料理 WEST 百名店 2021 選出店 |
| Categories | Chinese |
| Phone number (for reservation and inquiry) |
06-6366-0055 |
| Reservation availability |
Reservations available |
| Address |
大阪府大阪市北区西天満1-6-4 |
| Transportation |
4 minutes walk from Naniwabashi Station on the Keihan Nakanoshima Line 5 minutes walk from Kitahama Station on all lines 213 meters from Naniwabashi. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 1,000 - JPY 1,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料、チャージ無し |
Seats/facilities
| Number of seats |
18 Seats （ 6 seats at counter, 12 seats at tables） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Counter seating |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Website | |
| The opening day |
2014.9.26 |
| Remarks |
We have not been open for lunch since September 2015. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
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Categories
Rankings in nearby areas
閉じる
ChefSanshiro Okada - Actively exploring unknown and remote cuisines
Born in 1980. He spent six years as second chef at the prestigious restaurant "Kūshin," said to have created a new style of "avant-garde, aggressive Chinese cuisine" in the Kansai region. He also worked at the now-defunct natural wine pioneer "Bistro a Van Daigaku," where he gained a deep knowledge of wine. In 2014, he opened "Gekkei" in Nishitenma. He still frequently travels to remote areas of mainland China, energetically exploring lesser known Local Cuisine and local cuisines. He is passionate about absorbing and applying what he learns.
Food By disassembling and reconstructing, classic dishes are vividly transformed into original creations
"Originality is the most important thing," says owner and chef Sanshiro Okada. "Even classic dishes can be given a new perspective and appeal by rethinking each and every step of the process," he says with passion. For example, the chicken with saliva is made with a five-day aged fond de legume (vegetable stock), and the sweet and sour pork is inspired by the temperature control of Chocolate used in tempering Sachertorte, expressing a multi-layered and multi-dimensional flavor that far exceeds imagination. This great author's charm continues to grow day by day.
SpaceSimple and fresh. 2,000 bottles of natural wine are also aging.
The simple interior blends in with the relaxed streetscape of Nishitenma. While the atmosphere is unpretentious, the aesthetic sense in the details, such as the textured plaster walls and antique Chinese lighting from the 1950s, is linked to the food. The selection of tableware is also outstanding, ranging from contemporary artists to Ko-Kutani. Another floor stocks a collection of aged natural wines, including Langlois, with around 2,000 bottles, which is another source of enjoyment for fans who visit the restaurant from all over Japan.
Every bite is a beautiful drama of aroma and flavor. Avant-garde Chinese cuisine that is updated daily.
Striped horse mackerel smoked with jasmine tea, shrimp potato cooked in clear soup flavored with morning chilli pepper, foie gras soaked in Shaoxing wine and steamed at low temperature... His unique d
...ishes, based on Chinese cuisine and using Japanese and Western recipes, and developed with his outstanding imagination, have been described as "independently pioneering a completely new horizon for Chinese cuisine." The sensual drama of aroma and taste in every bite easily exceeds the imagination of the eater, powerfully expanding the possibilities of Chinese cuisine.