Sun Dynamic Kitchen & Bar (Modern Japanese)

Nissei Building, Phoenix Tower 27 F, 4-15-10 Nishitenma, Kita-ku, Osaka / 06-6367-5512 / 11:30-14:00 / 17:00-22:30 (LO; Weekends 21:30) / Yen 9000 / 6.5 pickels / ¥¥

This Modern Japanese is an interesting option for business entertainment and a romantic evening alike

The Sun is one of the more interesting restaurants in Osaka. Located on the 27F of the Nissei building with spectacular views on downtown Osaka, the place impresses you once you set foot in it. The ambience is stunning and feels warm despite of the ultra-modern interior design. You have the choice of Tatami rooms and counter seats, but we prefer the tables in front of the counter, which offer the best views.

The menu includes more traditional Japanese fare like Sashimi. However their 'Sun Original' dishes, which one may call Modern Japanese, are where the kitchen really shines. A must eat is the Yosei Tofu, add your choice of condiments and enjoy the creamy and fresh taste of the Tofu.

Most of the menu is in Japanese, but at least the non-seasonal dishes have an English 'title'. And if you are lucky, you may occasionally find an English-speaking waiter. The selection of wines is rather limited, unfortunately. The only downside of the place is the service, which generally is rather inattentive. Also don't come too late, as some products may be out of stock, as it happened to us a couple of times already,

Be sure to make your reservation in advance, since the place is popular. The Sun adds to your bill a Yen 800 table charge and a 10% service charge.

Food: 6.5 Service: 5 Ambience: 9 Total: 6.5 pickles

Website: http://www.gnavi.co.jp/dynac/sun/

Yururi (Japanese)

9-1 Iwazono-cho, Ashiya/0797-25-1255/11:30～15:00(L.O14:00)17:00～23:00(L.O22:00)/Check for closed days/5000-10000yen/6.5 pickles

Convenient kaiseki (traditional Japanese food course) place in Ashiya.

This 77-seat Japanese restaurant is unique in an area whose many other restaurants are mainly Italian and French. Designed by a famous "space" designer Yoshihiko Mamiya, Yururi embodies its unusual name, which means something like "relaxed." Upon climbing its tiny steps, I momentarily felt as though I were in Kyoto, the traditional heart of Japan.

Food at Yuriru is served in a traditional "kaiseki" style that involves 8-10 small dishes including sashimi , "yakimono" (grilled fish), tempura, etc. Everything satisfies both eye and tongue. One can get better Japanese kaiseki food in the pricey restaurant districts of Kyoto or Osaka but this restuarant is quite convenient for those who want to try traditional Japapanese food in their neighborhood or for entertaining guests from abroad. You can order a la carte, but since there is no English menu, it is safest to order a course. We ordered the 7000 yen course and found ourselves pretty much stuffed when fruit finally came. Service is attentive and sincere. There are loft rooms for up to 8 people, but free-range Occidentals may prefer the downstairs area.

Food: 6 Service: 8 Ambience: 6.5 Total: 6.5 pickles

No English menu. Their name reads"ゆるり"in Japanese.

How to get there: From JR Ashiya station, go to Miyagawa River and turn left. Walk about 10 minutes. The restaurant is on the right side of Miyagawa Riger, across the street from the Ikari Supermarket. See the maphere.

Chiso Wabisuke (Soba)

10-19 Hagoromo-cho, Nishinomiya/0798-35-5539/11:30-14:30&17:30-23:00(22:00LO)/Closed on Wednesday/JPY1000-3500 lunch, 2500-5000 dinner/6 pickles

Sophisticated soba lunch.

Soba noodles, made from buckwheat, are a favorite Japanese lunch item. If you are willing to settle for ordinary soba, you can find soba restaurants just about everywhere in Japan. But truly delicious soba can be hard to find. What's the difference? The best soba is not starchy and is freshly made. Like pasta, it must not be mushy and should be slightly 'al dente'. The aroma of freshly ground grains lingers in the best soba and it should slip ever-so-smoothly down your throat when swallowed. But these are mere words. To really know great soba, take yourself to Chiso Wabisuke, the Shukugawa shop of Ashiya soba superstar, Dosanjin.

Chiso Wabisuke is not so easy to find - it resembles a Japanese house. Duck in a small entrance in a light moss-green wall and you are greeted by sophisticated jazz and a room with the appearance of a converted Japanese farm house. If soba isn't your idea of dinner, then try their 1500 yen lunch. It consists of soba (in either cold or hot soup), a couple of Japanese dishes, tempura and rice and is suprisingly filling. (FYI, to best appreciate the freshness of their noodles, try the cold soba). When you're finished, don't forget to use the hot water used to boil the noodles (soba-yu) that they provide to wash down the delicious soba dressing.

Food: 6 Service: 6 Ambience: 6 Total: 6 pickles

No English menu. The shop name reads 馳走侘助 in Japanese

How to get there: Turn right from the main gate of the Hankyu Shukugawa and take the narrow street that proceeds up the hill toward the Catholic church. The restaraunt is on the right side after walking about 80 m from the station, before you reach the small railroad overpass. It's next to the Chinese restaurant "L'avenir China".

Masaya (Yakitori)

3 locations in Nishinomiya, 2 each in Ashiya and Kobe (see link below for locations and opening hours) / Yen 3000 / no credit cards / 6 pickels / ¥

Extremely popular Yakitori chain in the Kobe area

Dining at Masaya is a noisy and entertaining affair. Once you enter the place, you feel like Scotti beamed you into rural Japan. Masaya has a rustic, but attractive and cozy ambience, with waiters shouting the orders to the cooks. But not so fast. Usually after entering, you have to go out once more to find your place in the queue outside. Because at least the 2 Ashiya restaurants are always packed. Fortunately we never had to wait for too long. And I would never wait if it wasn't worth it.

Having eaten in numerous Yakitori-yas, I can happily confirm that this is my favorite. Such places are rarely a fine dining affair, and Masaya isn't either. But everything we were served was hearty and tasty. And if you feel the taste still isn't strong enough, then your savior comes in form of their fabulous sauce, which is better avoided if you are afraid of bothering people with your smell the following day.

Ordering at Masaya is simple. On your table you will find a pen and some copies of the menu, on which you simply indicate how many orders of one dish you would like to have. This menu is also available in English. Once you push the call button, the waiter will arrive at lightning speed to collect your order.

So far we've only dined at the 2 Ashiya restaurants, but for those we can say that there is hardly any noticeable difference in any area. We are unaware if the same can be said for the other 5 places, hence comments are welcome.

Food: 6 Service: 6 Ambience: 6.5 Total: 6 pickles

Click for Masaya's homepage

One note of caution - the linked Website says credit cards are accepted, but we had painful first hand experience to the contrary...

Ron Steakhouse (Teppanyaki)

Steak Ron Bldg 1F 10-2 1chome Sonezaki Shinchi, Osaka / 06-6344-6664 / Lunch 11:30〜3:00 / Dinner 17:00〜22:30 / Closed on Sunday / Yen 20000 / 7.5 pickels / ¥¥¥¥¥

Bill Clinton's favorite Steakhouse in Osaka

Although there are many excellent Tappanyaki restaurants in Osaka's leading hotels, Ron in Kita-Shinchi remains my favorite. They are proud of having hosted Bill Clinton when he was still governor. Well, as a pleasure loving man he must have enjoyed this.

Ron feels warm and cozy with brown leather couches arranged around the cooking tables, where seasoned chefs will prepare some of the best Teppanyaki around. The menu offers various courses, starting from just under Yen 10000. Definitely not cheap, but all dishes from appetizer to dessert are prepared with the attention to detail that you expect from pricey food. Of course the meat is first rate. The Kobe beef just melts in your mouth.

Their wine assortment includes some of the best bottles from the renowned winemakers in France, but also more moderate offers. On my last visit our waiter was happy to recommend good wines in perfect English, and continued offering a service that was close to perfection. Unobtrusive, but perfectly attentive, everything was there whenever we needed it.

Ron is a safe bet for pleasing your guests and yourself alike. For preserving this state just one hint - let your staff settle the bill.

English menu available, English spoken.

Update: On our recent visit that waiter about whom I raved earlier on, offered a service bordering rude. Maybe it had to do with the fact that we had no reservation and were dressed casually, whereas last time it was a formal business dinner. No smile, no attention being paid to us, English menu only offered upon request, had to ask for the wine list and call him with a loud 'excuse me' after he passed our table several times for getting some advise on the wine. Maybe he just had a bad day, but he shouldn't have too many of those... The good service by the chef at the table made up for that somewhat. Nevertheless for the time being we have to downgrade their rating and pull their star.

Food: 7.5 Service: 7 Ambience: 7.5 Total: 7.5 pickels

HOW TO GET THERE: In Kita-Shinchi along Route 1 (Route 2 from Kobe changes into 1 just before) between Yotsubashi Suji and Midosuji on the right. By train: exit Kita-Shinchi Station of JR Tozai Line, walk to the left for about 100 m. Ron is located on the ground floor along the main road and easy to spot.

Sa Sa (Modern Japanese)

Gendaiorange Bld 4F, 1-9-1, Minamihorie, Nishi-ku, Osaka / 06-6533-3113 / 11:00-16:00 / 17:00-24:00 / Yen 6000 / 7.5 pickels / ¥¥

A serious contender for the 'most beautiful' food in Osaka

Sa Sa 'New & Traditional Recipes Wafu Table' is located on the 4th floor of Gendaiorange Bld. in Minamihorie, just above the BaliLax. And it's not less spectacular. The interior design combines traditional and modern Japanese elements. They have some secluded tables for your romantic dinner, but I prefer the ones with a view on the pool of BaliLax just below.

The menu offers a large variety of dishes, including more traditional fare. But their 'fusion' cuisine clearly dominates. The food presentation is in a class of its own, with some creations almost too beautiful to eat. Once you dare to destroy this art, you are not disappointed either.

If there is something to improve, it's the service. It's not bad, and everything we ordered was served properly and promptly, but we would have appreciated if a bit more attention would have been paid to us. Maybe it had to do with the fact that we were a group of foreigners and they were scared of us because of their limited English skills.

All in all a great place, making the Gendaiorange building the 'style leader' of Osaka's restaurant scene.

No English menu.

Food: 7 Service: 6 Ambience: 9 Total: 7.5 Pickels

HOW TO GET THERE: By car - On Hanshin Expressway Nr. 3 (Kobe Line) take exit Awaza. Go to the left following Chuo-dori till you reach the junction Naniwa-suji. Make a right turn and go down Naniwa-suji. After crossing Nagahori-dori turn left to Orange Road, which is probably the seventh street on your left. The Gendaiorange Bld is at the end of Orange Road on the left.

Daiten Zushi (Sushi)

Hinoike-cho, Nishinomiya/0798-71-2116/11:30～& 16:00? closed when sold out/5000/6 pickles

No-nonsense sushi at a very reasonable price.

Unless your company is picking up the tab, it takes nerves of steel to order top-notch sushi. But at Daiten Zushi in Kurakuen you can find good sushi at a fraction of what it costs in Ginza. For that reason it has been long been a favorite of local Japanese. The restaurant opens at 3 PM and by 5 PM it is packed - especially on weekends. By 7 PM most of the "neta" (fish) is gone and they close the store. Connoisseurs report that, relative to top-notch Edo-mae (Tokyo-style) sushi, Daiten's "shari" (rice) is a bit sweet and the balance of neta to shari is ever so slightly off. Whatever. Even for those few on whom such subtleties are not lost, the terrific value more than offsets any shortcomings. In addition to the most finicky fish lovers, Daiten Zushi can also satisfy big appetites, fast eaters, and even kids (provided they eat sushi at all). Although there's no English menu, or English speaking staff, if you bone-up on basic sushi words like "toro" or "uni" you will do fine.

Food: 7 Service: 5 Ambience: 5 Total 6

HOW TO GET THERE: from Hankyu Kurakuen go straight the big street towards west. Go 50 m after passing the second big junction. It's on your left. Parking available.

Ah-bon (Japanese/kushi)

6-8 Kusunoki-cho, Ashiya/0797-22-2030/18～21/Closed on Wednesday/JPY8000/7 pickles

A nook near an Ashiya train-crossing specializes in Japan's most overlooked, casual cuisine - kushi.

If fried food makes you think of chicken or chips, you may be missing out. Kushi, consisting of skewers of fried delicacies, is not so well known abroad as other Japanese food traditions, but it sure is good - at least once in a while. And, Ah-bon is one of the best kushi places we've found. There is only one course here; but its great. For 5500 yen you can enjoy 20 varieties of kushi - served a skewer or two at a time and progressing like a fireworks display to a finale. You'll be amazed what Ah-bon will fry and even more amazed at how light and tastey the result can be. Why, they even deep-fry fruits for dessert. There is not much of a wine selection; but beer is arguably a better match anyway. This very popular restaurant has only one counter and one table, so a reservation is a must.

HOW TO GET THERE: If you're coming from Ashiya on Route 2, turn left at Kusunoki-cho crossing (the crossing before KFC). It's just in front of the JR crossing.

Lapin (Teppanyaki)

Daini Shinko Bldg 2F, 1-5-14 Okamoto Higashinada-ku,
Kobe/Tel.078-412-4649/11:00-14:00,17:00-21:00/5-7000yen/6 pickles

Gaijin-friendly and nothing if not theatrical, this Teppanyaki spot near the station in Okamoto is a crowd pleaser.

The chef at Lapin may be on disciplinary leave from Cirque du Soleil because, in addition to searing delicious cuts of beef before your eyes, he persists in regaling diners by juggling pepper grinders and indulging in eyelash singeing pyrotechnics. Think Benni Hanna. The meat is top-notch and the taste is very good, though not quite brilliant. The wooden room succeeds in being both intimate and airy; but with only about 20 counter seats, reservations are strongly suggested. Although the chef doesn't speak much english, there is an english menu and somehow everyone manages to understand one another. At any rate, we had a good time here. This one rates 6 and 1/2 pickles out of a perfect 10 - an ideal place to take sushi-wary friends visiting from abroad - unless of course they are vegetarians.

Food: 6 Service: 7 Ambience: 6 Total: 6 pickles

English menu/English speaking staff available.
HOW TO GET THERE: Located in the fashionable alleys near Hankyu Okamoto.