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.

Japanese cuisine in the style of a ryotei, with good service. An elderly mother led two young girls in kimonos to serve, speaking softly. Even though the explanations in Japanese and English were a bit difficult, everyone cooperated well in order to understand the chef's intentions! The private room is Xiaoya! The environment is very good, the service is very thoughtful, the dishes are exquisite, and the tableware is also exquisite and full of charm. The price is not cheap. The octopus dish is a slightly bitter dish; there is also a dish of various small rolls and small snacks skewered with bamboo sticks. However, the dish of mantis shrimp and seaweed tofu is great, and the grapefruit dessert after the meal is super good.

One of the most amazing Japanese restaurants in Osaka, I can’t remember how many shop owners recommended Osaka’s "Honkotsuki". Not only restaurants in Osaka, but also restaurants in Kyoto and Tokyo heard that I live in Osaka. , told me that I must go to "Ben Hu Yue". General Anami Hideo, after studying in a Japanese restaurant in Osaka, worked as the chef of Japan Airlines' in-flight food in Paris, and then worked at the Ji Zhao branch in Osaka, and finally worked as the head chef of "Kogetsu" in Hozenji Temple. He bought "Huyue" and became the lord of the city. In 2003, a fire broke out at Hozenji Temple, destroying hundreds of millions of food utensils in the store. Fortunately, the store was covered by fire insurance and received compensation. The store was later rebuilt, with a bar on the first floor, private rooms on the second floor, and a tea room on the third floor. After entering the store, I fell into a tense atmosphere. I remember that except for the first time I had this nervous feeling when eating kaiseki cuisine, this was really the first time I was so nervous. Before I came here, I heard that the general was very strict. After I took my seat, I found that it was true. Sitting at the bar, I could hear the general in the back kitchen severely criticizing the cooking guy inside. The boys were all very nervous, which made the atmosphere in the whole store very tense. Although the general has a very strict attitude towards his apprentices, he is very considerate when explaining the ingredients. Not only does he introduce each ingredient carefully, but when I say that I have never seen that ingredient before, he will bring me an iPad and find photos for me. They also introduced each food utensil kindly, why they use this utensil, and what this utensil represents. I learned a lot this time. General Anami said that Japanese cuisine is a cuisine that is integrated with Japanese culture. It is different from Kappo, sushi, and tempura, which are just ordinary cooking methods.

Benhu Yue, the name is already very poetic. Its kaiseki cuisine takes advantage of the Japanese cuisine's specialty of taking ingredients first, and also takes full advantage of the ability to be close to nature while enjoying the world's delicacies. Raw food must be fresh, and the time and preservation of the ingredients, the parts of the ingredients and the method of taking them are all very careful; and raw food itself has become a strict standard for freshness. All food ingredients are carefully selected and then presented to every diner after delicate cooking and superb techniques. First, brown rice tea is served for drinking while waiting. The appetizers are rich and exquisite, and the dishes are arranged in an orderly manner. The staple food is even more beautiful in appearance and taste. All ingredients, whether sashimi or vegetables, are freshly provided on the same day. The store decoration is simple and elegant, and the indoor environment is beautiful. Enjoy the delicious food here.

The environment is great~ This time the appetizer of spinach and foie gras, the main course of tempura, and the last dessert were all amazing. The grilled food here is really good, the beef tongue, steak, and grilled platter are all delicious. The sashimi shrimp, Arctic scallops, and fish are all fresh and big. For this kind of food, as long as it is fresh, there is no big difference in taste between each restaurant. The price is not affordable, 300+ per person

The environment of Benhu Yue is awesome~ This time the appetizer was spinach with foie gras, the main dish was tempura, and the last dessert was amazing! The saury was delicious and received unanimous praise. The last dessert, the cherry blossom jelly, was so beautiful that I couldn't bear to eat it. It was super awesome