The Land Of The Rising Sun ⛩

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Oden Omakase, basically leave it to the Chef to decide what to serve you, a Japanese style Yong Tau Foo, is what I can describe best. Here I got; Daikon 大根,
Atsuage 厚揚げ (deep fried tofu), Yude tamago ゆで卵 (hard boiled eggs in dashi stock), Satsuma age さつま揚げ (deep fried fish cakes),
Yaki chikuwa 焼ちくわ (another fish cake),
Ika tonbi (squid mouths skewer),
Ganmodoki がんも (deep fried mashed tofu).
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Simple and satisfying, this particular outlet specialises in just Oden however you can also order Yakitori from their Sister outlet which is just beside it.
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Bite into it carefully or it’ll cause maximum face and tongue damage as it changes your view on Croquettes, maybe even your life. 🔖
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It is typically filled with octopus, tempura scraps, pickled ginger, and green onion. Then brushed with takoyaki sauce, mayonnaise, sprinkled with green onions & shavings of dried bonito. 🤤
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Always imitated but never duplicated, done Best in Osaka, Japan the Birth Place of Takoyaki, Okonomiyaki, Kushikatsu & Truly the Kitchen of Japan. 🔖
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This time it's Rice of Sakura Shrimp & Wakame Seaweed Miso Soup. 🍚
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This is a course where you can ask for as much rice as possible till you’re satisfied. It’s like cocaine really, but it’s better, as it gets you hooked but does not crash on you later (okay maybe if you control yourself) The Fragrance of the sakura shrimp is quite spectacular together with the Miso Soup. 🔖
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MasterChef Osamu Ueno San prepares dishes using the traditional Osakan cutting & cooking techniques (Kappo) while incorporating elements of Western food culture for example their excellently executed Croquettes. 🔖
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Every fish comes with a component that compliments well together just like Cigarettes After Sex along with Coffee. 🚬
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Apple peel, Szechuan Peppercorn, Miso was used among with other interesting ingredients. MasterChef Osamu Ueno San instructed me to start from the Bonito then work towards the cooked fish. Every ingredient used were carefully sourced daily & prepared. Kigawa uses only the best in-season ingredients. 🔖
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Words can’t really express the freshness, smooth consistency with a distinct Matcha flavour & the heat of your mouth melts the morsel with almost minimal effort required. 🤤
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Sawawa a smorgasbord of all things Matcha from Puddings, Cakes, Soft Serve, Warabi Mochi & more. It is best to consume the fresh warabimochi on the day itself, not recommended to keep for more than three days. Because in Japan, Fresh is Best. 🔖
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One of the most tender & flavourful Beef Tongue action I’ve ever had.
Elements like Smoked Burdock, Miso Soup & Small Chinese Cabbage adds their distinct Flavours. 🍲
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TableLog, a website favoured in Japan is where the public & critics are free to write unbiased reviews about their experience at any eateries.
Similar to OpenRice in HK, Eater & Zagat in USA, Burpple in SG etc. However it’s rare to find a rating of 4/5 & above in Japan due to the level of consistency & perfectionism Japanese expect in their dining experience. Kigawa got an average of 4.03.🔖
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It’s mind blogging at that price point. The Shari rice was served at optimal temperature with a dab of Wasabi, generous is an understatement for the portion of Neta Chutoro. 🤤
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The ordering style is interesting here, every sushi is tag with a number & most comes in a pair. So what you do is write the sushi number & how many you want. If you can’t decide, ask any waiter or the Chef for their recommendations & they’ll write it down for you so that you know what you are getting & customise to your preference. 🔖
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Every sushi comes in a pair, nothing here costs more than 💴¥450/💵S$5.60 & there’s gems like Uni, Unagi, YellowTail Belly, Horsemackerel & more. The epitome of quality sushi at pocket friendly prices, Only In Japan. 🌊
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The price differ as well, from pocket friendly prices to nose bleeding price tags. But what is consistent throughout is the level of satisfaction you get. 🍴
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The most important factor for any restaurant is Consistency. At Masuiya ますいや the Tonkatsu is as impactful as the first time you made love. Unforgettable crusty panko crust, like the touch of first love, moist & tender juicy meat comparable to... 🔖
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I had a choice of this or Deep Fried Scallops & Bamboo Shoot with Olive Purée sauce. And a Friend of mine implore me to get the Croquette, “How good can a Croquette get?!” I hesitated. I was Wrong, it was one of the Best Croquette I’ve ever had. 🤤
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If forking out 💵S$80-S$250 is too harsh on your pocket, you Allan always opt for their Omakase Set Lunch at a bargain of (💴¥5,500/💵S$69) for an experience at one of Osaka’s Best Kappo Restaurant. 🔖
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Combo Hozenji (💴¥1,800/💵S$22.50 for 12 pcs) 🍤
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ACAMASEATS & TIPS💮: What you get is a combo of Deep Fried skewered bites that consists of; Beef, Shrimp, Asparagus, Quail Egg, Rice Cake, Tonkatsu, Chicken Meatball, Fish sausage with Cheese, Sausage, Karaage Fried Chicken, Cheese & Sweet Potato. 😋
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Hygiene & Food Etiquette is of Paramount in Japan. Hence you don't dip your Kushikatsu more than once into the shared sauce on the table. If you require more, use the cabbage provided & scoop the sauce to pour it over. 🔖
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