[Kitashinchi, Osaka] Rare seasonal shellfish cuisine course "Ikeda Kozo"

-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-+:-+: 🇯🇵Kitashinchi, Osaka "Ikeda Kozo" Rare shellfish dishes course to enjoy the seasons -:+:-:+:-:+:-:+:-:+:-:+:-:+:-+:-+: 6 minutes walk from Higashi Umeda subway station. A Japanese restaurant where you can enjoy seasonal flavors and shellfish dishes. The main ingredient changes with each season, and you can also enjoy crabs throughout the year. ▼All-season flavors and shellfish omakase 25,000 yen ・Tokushima Prefecture chamame purée Using clam broth, you can enjoy the sweetness and aroma of chamame. 　　 ・Iwate Prefecture sea urchin and bigfin reef squid with seaweed sauce Four-year-old sea urchins, raised on high-quality kelp, are full of meat and have a natural sweetness and the flavor of the seashore. A soft bigfin reef squid with a concentrated flavor and rich sweetness is placed in the center of the sea urchin and enjoyed with a seaweed sauce with a strong dashi flavor. 　　 ・Sakura shrimp chawanmushi An elegant chawanmushi with a rich flavor of cherry shrimp and dashi. Inside are conger eel and kuruma prawns. The aroma and spiciness of yuzu pepper adds an accent. 　　 ・Compare shrimp You can compare charcoal-grilled kuruma prawns, botan prawns, and spiny lobster. You can enjoy the original flavor of the shrimp as it is, or you can enjoy it with the accompanying wasabi or salt. 　　 ・Wandering crab kejang style A dish of wandering crab marinated in a sauce based on Shaoxing wine and soy sauce. The sauce goes well with the soft meat. It is garnished with sweet sesame seeds and dipped in egg sauce made from chicken eggs. - Mikawa eel, unglazed and grilled This unglazed eel allows you to enjoy the original flavor and umami of the eel directly. It is grilled to a fluffy texture and has a good amount of fat, making it an excellent dish. It is enjoyed with salted pepper, wasabi, grated daikon radish, and sudachi citrus. - Awaji conger eel arm A bowl of conger eel with soup stock made from conger eel bones and Kujo leeks. You can fully enjoy the umami of the conger eel. You can enjoy its gentle texture and deep flavor. - Hand-rolled sushi A luxurious hand-rolled sushi with crab, sweet shrimp, and sea urchin mixed with crab miso. The exquisite harmony of the ingredients is so delicious that it will leave you groaning. 　　 - Fried spiny lobster A hearty fried spiny lobster wrapped in shiso leaves. Enjoy with a generous amount of homemade tartar sauce. - Blue shark shark fin A deep-fried blue shark shark fin steak with crab meat paste in Japanese broth. It's so delicious that you'll want to have seconds, and eat it again. - Matsutake mushroom rice A final dish of rice where you can enjoy the rich aroma of matsutake mushrooms. The rice cooked in a refined and delicious broth is also delicious. - Shijimi ramen The final dish is ramen with a soup made only with shijimi clams and water. The rich soup is packed with the hearty flavor of the shijimi clams. - Almond jelly For dessert, we have almond jelly served with passion fruit sauce. It is topped with ripe mango. 　　 Delicious from start to finish. All the dishes go well with sake, and the chef will pair them with rare sake recommended by the chef. Even with rising food prices, I was very satisfied to be able to enjoy high-quality, artisanal dishes at a reasonable price. It's no wonder that the chef has been featured in the media as a crab expert. 　　 ───────────── ▼ Kozo Ikeda 1-2-23 Dojima, Kita-ku, Osaka City, Osaka Prefecture 2nd floor of Denen Building Opening hours: 11:00-14:00, 18:00-23:00 Closed: Sundays and public holidays Access: 6 minutes walk from Higashi-Umeda Station on the subway ───────────── #Japanese cuisine 2024 #Kitashinchi gourmet #Kitashinchi dinner #Kitashinchi Japanese cuisine #Osaka gourmet #Osaka sightseeing #Osaka trip #Osaka Japanese cuisine #Osaka Japanese cuisine #Furitabi