Shichikōsan @ Gakugei-Daigaku

Kimchi moriawase

Jōrōsu, zabuton, jōkarubi

Namure moriawase

Liver and garlic

Jōkarabi

Sanchu with special misō

Atsugiri (thick-cut) tongue

Zabuton

Hire (fillet)

Dragon harami

Ishiyaki bibinba

Shichikōsan is a classic neighbourhood yakiniku joint frequented by thirsty salarymen, dating couples, ravenous families and everyone else in between.

The unpretentious interior, atmosphere and service elevate the focus on reasonably priced, generously thick cuts of prime black wagyū beef and (for the so inclined) assorted offal, of which the store’s speciality dish is the immense ‘Dragon Cut Diaphragm.’

The quality of the meat is excellent, tending toward lean rather than too heavily marbled, and combined with the option to bring-your-own-bottle (corkage ¥1,000) delivers undeniable cost performance.  

Shichikōsan

03 3712 8779

 

Honke Owariya @ Kyoto

Seiro soba

Kyoto vegetable tempura

Ten (tempura) Seiro soba

Kamo (duck) Seiro soba

In business since 1465, originally making soba-mochi confectionaries, and purveyor of soba (buckwheat) noodles to the Imperial Household, Honke Owariya is a restaurant steeped in the culinary history and traditions of old Kyoto and beyond. 

Despite such pedigree, it is both approachable and affordable; the staff are welcoming and attentive, the atmosphere relaxed and the à la carte and set menus reasonably priced, especially when complimented by some of the quaffable ichi-go bottled sakes available. 

The soba themselves are excellent, and although of a finer cut than our favourite ‘fat’ noodles, they remain chewy and flavoursome, being prepared with only the finest ingredients and ground water pumped from a local well. The five-tiered Horai Soba are undoubtedly the star attraction and considered to bring good fortune. For those of simpler needs, the Ten Seiro Soba is a classic combination of buckwheat noodles and tempura not to be missed. 

Honke Owariya

075 231 3446

 

La Tortuga @ Kitahama

Sardine and vegetable grilled layer cake

Yellowtail escabeche

Pork belly with Japanese radish, turnip and beatroot

Claypot steamed fish with clams

Cake with ice cream and sorbet

Cheeses with raisin and walnut bread

For a little over two decades, La Tortuga’s owner-chef Mantani has delighted Osaka’s gourmands with his contemporary take on rustic French cuisine.

Known for their excellent cost performance, his prix fixe (3,300 yen) lunches provide four courses of beautifully cooked, seasonally inspired dishes presented in extremely generous portions.

La Tortuga

06 4706 7524

 

Kanemo @ Sannomiya

Otōshi

Eda mame

Sashimi moriawase

Grilled sea bream

Seafood bowl

Makizushi

Vegetable tempura moriawase

Amidst Sannomiya’s neon roil, Kanemo provides welcome respite for the weary and the ravenous.

The side-street location and understated facade belie a reasonably priced yet quality seafood dining experience, ranging from fresh cut sashimi, sushi, cooked-to-order catch of the day and generous plates of crisp tempura. 

Kanemo

050 5869 2230

 

Tarantella da Luigi @ Shirokane Takanawa

Zensai moriawase

Olives and sun-dried tomatoes

Carpaccio moriawase

Parma ham, mozzarella and tomato salad

Pizza mezzanotte

Parma ham and rucola pizza

Zucchini and pesto genovese pasta

Stewed venison with couscous and roast potatoes

Cheese board

Fruit salad

Although a little past its prime, Tarantella da Luigi remains a popular southern Italian restaurant known for its ‘authentic’ decor, atmosphere and Sardinian and Neapolitan cuisine.

Voluminous zensai moriawase and delicious wood kiln-baked pizzas make for a satisfying lunch. 

By evening, group visits are recommended to better sample the breadth of the menu, with the fish and meat sections deserving particular attention.

Tarantella da Luigi

03 6408 5552