TEPPANYAKI KINYOHTEI - Savour The Finest Teppanyaki

“The Golden Leaf Pavillion” of Teppanyaki Kinyohtei in the Hilton Fukuoka Sea Hawk is where you marvel a flaming and finest teppanyaki with premium quality meat and seafood while soaking in the magnificent city skyline view. mylifestylenews writes.

The Hilton Fukuoka Sea Hawk has a fantastic position by the waterfront with amazing views in many directions, the uninterrupted panoramic seaview as well as the charming city view and beyond. Perched atop 35^th floor in a sleek ambience, Teppanyaki Kinyohtei not only offers you truly magnificent views in all sorts but to savour a sumptuous Teppanyaki dining experience with premium quality of meats and freshest seafood cooked a-la-minute right in front of you.

Not surprisingly it has gained much recognition for being the highest teppanyaki restaurant in Fukuoka. The name of the restaurant Kinyohtei was crafted in gold alphabets and is a standout against the ceiling high charcoal-greyish wall with multiple gold and white fallen autumn leaves design that feature on the wall, creating a flow of harmony at the main entrance.

Upon entering the chic and minimalistic fit-out of the restaurant through a long hallway, by making a sharp turning to the right, a refrigerated space catches your attention right away with those carefully sourced premium meats installed. Saga Gyu, the brand of high-quality Japanese Wagyu from Saga Prefecture was on displayed and we couldn't take our eyes off it and YES, it was what we were having for the evening.

The main dining room has two large Teppanyaki tables - a complete station well-designed where a chef prepares and showcases his talented culinary skill in front of diners. As “the grill” at its center is a large, flat stainless steel griddle (teppan) that heats evenly, making it ideal for cooking a wide variety of ingredients quickly, a visual show with constant percussive sounds is to be expected and it is perfect for group dining, not to mentioned accompanied by the amazing vista, day and night. The multiple gold leaves continue the flow on the ventilation above the Teppanyaki table, highlighted by some dimmed mood lighting, with the city lights in the background through the large windows against the splendid and classy greyish marble wall. The simplicity of the colour scheme and tone also harmonized the furniture colour tone with a small yellow cushion as a touch point. There are also two private dining rooms that can seat small groups of people with even more views in different directions and perspectives that are ideal for special events, privacy and intimacy ensured.

Fuma san, the hospitable Food and Beverage shift leader who was our host for the evening was also a great communicator in English and had organised a private dining room for us to experience a 1 on 1 dining experience. The chefs’ cooking is the centre of attention, not to mention the delicious food that was to be plated for us to enjoy, this interactive and entertaining dining experience kept our eyes busy while the ever-ready Chef Yoshiyuki, our “private chef du jour” organized a special set  menu for us so that we could have the best of both worlds – meat and seafood – with the seasonal 7 course menu called YUTAKA 豊 - a prosperous/abundant harvest.  On perusing the appealing menu, we knew we were in for a treat, so expectations were high even before the sizzle on the teppan grill could be heard.

<Autumn Vegetable and Salmon Terrine with Cauliflower Sauce & Tobiko>
 The homemade salmon, potato and melon terrine was to die for, served alongside with cauliflower sauce and two different fish roe – a large salmon roe and small flying fish roe. The presentation was not only captivating on a dark stoneware with the superbly delicious terrine that was covered around the sides with bacon and it could not have been a more delightful melange of flavours that had subtlety and let each ingredient speak for itself. The cauliflower sauce was also a calming and soothing flavour to add to the mix and the vibrant colours of tobiko - cured fish roe give it a crunchy texture with mild and salty, slightly smokey flavour that created a point of difference, with the pearls of olive oil adding a fabulous touch.

<Burdock Potage>
This elevated thick rustic potage was essentially a mushroom, onion and potato soup, with the burdock root as the base stock for its earthy, nutty and slightly sweet flavour and a hint of bitterness. While burdock adds a distinctive aroma after it was cooked thoroughly that enhance its subtle sweetness, with a small amount of fresh cream added for a richer flavour which thickens and smooths the potage which was a standout for a surprise twist. The heart warming potage was served on a beautiful ceramic flat soup bowl that also added visual appeal.

<Grilled Yellowtail & White Radish with Thick Porcini Sauce>
The yellowtail was layered in texture and unctuous, with the daikon (white radish) giving a smoky sweetness texture and flavour that was not overpowering. This was simply delightful, with the taste lingering on the palate and harmony personified.

<Grilled Tilefish with Scales and Mussel Nage>
This Japanese Amadai “sweet seabream” was the second fresh catch from the sea that was served for the evening. The grilled tilefish was yin & yang – the flesh was soft and tender, with a mild flavour and the skin so crispy, with the fish scale made so delicious, thanks to the high heat of the teppan grill griddle. 

The mussels were poached on high heat in a tiny saucepan with mussel nage - a thickened herb and butter with wine bouillon and shinjuka (a Japanese green vegetable) also added some depth of flavour and a contrasting texture which was so enjoyable. This really piqued the tastebuds and what a stunning dish this was!

The wagyu’s marbled fat is finely dispersed with the muscle fibres, giving the meat its signature tenderness, juiciness and rich flavour.

<A4 Saga Black Beef Tenderloin & Kumamoto Brown Beef Sirloin>
With premium Japanese A4 Saga black beef and Kumamoto brown beef sirloin, both from Kyushu island that are known for a more fatty and creamy texture as the beef were presented before it was cooked for the before and after effect. It was amazing to see the fat melting and the meat shrinking. The beef was served with grilled seasonal vegetables – eggplant from Kumamoto, sweet potato from Kagoshima and lotus root from Saga, all of which were rock stars in their own right!  – and then some key condiments that added that extra touch of piquancy – Kyushu soy sauce, ponzu sauce, Maldon sea salt and freshly grated wasabi, which were all a must dip with each morsel of beef (maybe one at a time to taste each one individually, not be to be mixed).  Slices of garlic were fried to golden brown also a bonus, coming from Aomori (a farming city famous for garlic and apples).
 

Both the sirloin and tenderloin were utterly delectable, while providing two different textures of meat known for its sweet, rich flavour and exceptional marbling. We were in heaven with such top-tier Wagyu that is meticulously raised in a mild climate and prepared accordingly to strict standards. You may also upgrade yourself with the A5 Saga black beef fillet with a nominal cost. The memories surely did not fade for some days, leaving us wanting more.

<Kinyohtei Signature Garlic Rice with Miso Soup & Pickles>
Steamed rice never tasted so good even by itself but then it was teppan-fried with shiso leaf for its unique minty flavour with a mix of basil and tarragon that stood out, but was not too pungent. The combination was simple yet offered the most genuine taste on all counts. The miso soup was one of the best we had ever tasted and redefined what we thought about miso soup. The flavour was delicate and artisanal and you wanted more, with the home-made pickles a nice side addition, but in reality, the rice and miso soup were the stars of the show!

<Sweet Potato Crème Brulee>
What a fitting end to our teppanyaki dinner, as this was not overly sweet and was like a fine mashed potato texture with the added bonus of grapes from Kyushu island and was so delicious. After all the rich meat and fish, this was almost like a palate cleanser and so enjoyable!

Service could not be faulted throughout the entire evening , with chef Yoshiyuki paying homage to those specifically sourced seasonal produce from various Prefectures and providing an exceptional experience as our private chef. Fuma san equally delivered from a front of house management perspective, giving us great insight and product knowledge, which was a necessity to understand provenance and what some menu items that guests were not familiar with, including us. The ingredients of each dish were second to none and nothing could be faulted. For a most satisfying dinner on all counts, we tried and tested, Teppanyaki Kinyohtei can surely deliver an elevated teppanyaki dining experience that you won’t easily forget.

Tried & Tested:
Location: 4.5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 5/5
 

TEPPANYAKI KINYOHTEI Hilton Fukuoka Seahawk 

2-2-3 Jigyohama, Chuo Ward,

Fukuoka-shi,

Fukuoka, Japan

Tel: +81 9 2844 8111

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

THE RITZ-CARLTON OSAKA - Metropolitan Luxury

Being the first Ritz-Carlton hotel in Japan since it opened its door to welcome travellers domestically and internationally, The Ritz-Carlton Osaka is still going strong on this very day which must point to the fact that they do look after their then and now prestigious guests well and so it was that we began our Japan journey by checking into this long-standing reputed luxury hotel. mylifestylenews writes.

Located in the prestigious Umeda’s main gateway of business, shopping cultural and entertainment district across from the main Osaka station and 45 minutes from Kansai International Airport, The Ritz-Carlton Osaka provides a sense of luxury with a twist - from its integral part of a larger complex that is combined with business offices, retail facilities and especially the lobby at the ground level that offers a refined atmosphere reminiscent of an 18^th-centuary British noble’s residence. At least, that is what captures the guest’s eye during the  arrival experience.

The normal architectural rendering of a classic Ritz-Carlton is one of concrete, marble and glass with contemporary interiors and is what the international Ritz-Carlton guests have come to expect. However, the grace of such an English manor castle house also makes you feel more like stepping into a French or Swiss Chateau instead.

Though it might not be everyone’s cup of tea for this dusky symmetry classical influence Georgian style grand proportions with intricate plasterwork, elaborate fireplace and the use of rich like tapestries, the interiors are meticulously appointed with arts and antiques that is the owner’s passion.

The Ritz-Carlton Osaka is the only 5-star hotel in Osaka for 3 consecutive years that received the Forbes Travel Guide Five-star award and marking this distinctive honor, the hotel has been undergoing renovations in 2024 to upgrade all the rooms and hallways with the concept of “Legacy and Renewal” to preserve the refined elegance of the European classic style.

The 291 guest rooms, including 50 suites, 2 Japanese suites and 2 The Ritz-Carlton Suites are located on the 24^th through 37^th floors with sensational panoramic vistas of the city and beyond. The carpet in the hallways of the guest room floor has been redesigned using colours from the marble in the lobby floor that features plant motifs.

Given that the hotel has been in operation for nearly 3 decades, the ceiling height is not that high and warmer tones have been applied for a more relax feeling of intimacy in the interiors with a lot of blond wood panelling which is then offset with a lot of antique furniture, old masters paintings, large volumes of European porcelain, English chinaware and objet d’art in antique display cabinets, along with richly patterned carpets, so you feel like you are stepping back in time with a refreshed look.

We had been booked into a Club Floor room, so our check-in was to take place in the Club Lounge. We were quickly spirited to 34^th floor and walked into a lounge that still exuded the hotel interiors, but had top floor elevation with spectacular views looking out over Osaka. This perspective was very eye-catching after an arduous journey to arrive especially in the evening. Through the large window is the sweeping view over Osaka and at night, the city lit up like fairy illumination as far as the Mt.Ikoma.

Part of the luxury to enjoy is the Club Lounge facilities and Ritz-Carlton hotels know how to do this in style. This private retreat with exclusive access has been thoughtfully renovated recently and drawn its inspiration from the British aristocracy and follows the hotel design intent with the concept of an urban residence in mind. Natural tones set the design forefront, featuring a checkered marble floor, classic glass window panes and a library; with a colour scheme or light-taupe, orange and green, adding a relaxing feel of an English garden. Botanical patterns on curtains adorned with linen sofas and leather chairs, collectable furnishings, antique prints, English manor landscaping paintings that creates a true residential living space and atmosphere.

The noticeably grander space comprises of a number of inter-flowing spaces with an impressive entrance, warm living room area complete with low-set furniture; the sectionized aristocrat home bar; elegance and spacious dining area with the enhanced and newly- established food presentation space that offers breakfast, lunch, afternoon tea, pre-dinner hors d’oeuvres, cordials and desserts as well as a mini kitchen in action for live cooking by an appointed chef.

Each area sets itself apart, so you can always find a quiet corner to sit back and relax in this distinct ambience and enjoy all the amenities on offer, incorporating a refined food presentation area for unique culinary experiences.

The cocktail hour will convince you not to leave the hotel. Firstly, there is their own branded Ritz-Carlton French Champagne from the champagne house Charles de Cazanove in Reims, which is a very elegant champagne not to be missed.

The reknown Osaka Kushikatsu deep-fried skewers with meat and vegetables and tempura are fabulous and on point during our stay, it is one of the best ways to savour some genuine local treats without stepping out of the hotel. The fried rice with sea bream, the melon prosciutto, local craft-beers just to name but a few……and not forgetting the in-house chocolates which are divine and hard to say no to.

We were lucky enough to have a corner room allocated on the same floor, so access to the lounge did not require an elevator trip thank goodness. As it was rather late in the afternoon, our room was ready and check-in too in no time at all with a friendly club team looking after us. Our 51sqm upper floor Corner Deluxe King Bed Club Room was elegance personified, it was certainly plenty of space to spread ourselves out and it made us feel relaxed straight away. There was a working desk and chairs in front of the corner windows with a white table top that had been installed on the desk, along with the headboard mirror, to enhance brightness by reflecting both natural light and indoor lighting.

While blending in with modern sophistication and functionality to create an even more comfortable and inviting space, the bedroom’s wallpaper and carpet incorporate a two-tone colour scheme of off-white and warm gray, skillfully differentiating the colours of the bed and the living area to create a sense of spaciousness and dimension. Natural lighting from the big windows also allows you to wake up with a great vista that inspires.

The decorative wall above the guest room bed’s headboard features sculpted panels inspired by the beloved “floral pattern” motif that has been cherished in the rooms since the hotel’s opening. These panels are illuminated with indirect lighting, enveloping the room in a warm glow and emphasizing the transformation brought by the renovation. The frame portion is adorned with molding, similar to the ceiling, evoking the timeless elegance of a traditional noble residence. The large king bed with the most pristine high thread count sheets allows you to sleep soundlessly and the large marble bathroom with all the mod-cons - a double vanity including luxurious Dyptique bathroom amenities, which we love. The closet hanging space was capacious and we never felt cramped with so much space to enjoy. Our welcome amenity was also a “sweet” one that we savoured throughout our stay. 
 

Additionally, the indirect lighting on the decorative wall creates a soft, warm ambience throughout the room as well as sofa beds had been installed in the upper-floor guest rooms on the 33^rd-35th Club Floors and 36^th and 37^th Sky View Floors to be used as extra beds. The bench seat has also been reupholstered in a botanical green, serving as an accent to the room and bringing a touch of nature into the space. The sophisticated new look harmonizes with modern design elements while preserving the classic charm.

Breakfast in the Club Lounge is an intimate affair and all the favourites are there, from classic pastries to your favourite eggs cooked to your liking, but being in Japan you get the local specialties such as seasonable vegetables, fish, miso soup, rice and condiments and much more to savour. While each buffet item is not large in size, it is all about the freshness and being replenished regularly and some flavours will pique your taste buds as the produce is at its optimum flavour.

A series of high quality Ritz-Carlton in house branded loose leaf tea selection of your choosing is freshly prepared in a pot (should the help yourself tea bags not be to your liking) and we could not get over how beautiful each selection was and we tried quite a few. Coffee is seriously good too and if you fancy a glass of French sparkling wine with your breakfast, then you can well and truly indulge!

Besides, another alternative full breakfast option is served in Splendido, the Italian restaurant at the lobby level. The elegant spread in a conservatory like ambience was very welcoming and pleasing to the eye. The interior design encompassed large lantern lights, hanging wrought iron wall sconce lamps, over-sized dining tables in light wood tones and large subtle floral upholstered dining chairs on a Mediterranean tiled floor.

We were spoilt for choice with the highest quality ingredients. A few menu items caught our attention such as the Japanese radish with a red centre, the apple and honey salad dressing and pearls of raspberry chocolate for a decadent waffle dressing, to name but a few.

Premium brand TWG teas was in selection and fresh persimmon was in season, so another delightful taste to be had. On the surface it looked as you would expect for a luxury hotel, but the devil was in the detail and there were some surprises and flavours that you will only find in Japan that made this breakfast selection a highlight by using many produce from various Prefectures. The service overall was spot on as you could see them recognizing regulars and taking the time to greet guests and keep an eye on every table.

The well equipped Fitness Center is where you can burn some extra calories and a spa for that well earned pampering, so the wellness necessities have been well catered for but we rather spent some good times at the indoor swimming pool with lots of natural light flooding in through the two walls of windows and that was long enough to swim laps, followed by the hot bath “onsen” in exchange for further indulgence at the Club Lounge.

It is difficult not to want to eat out and try the local cuisines, but the hotel has four options to keep you sated in a fine-dining way, so temptation is at your fingertips and none will disappoint as they all have stellar reputations with service at a level that makes you feel like you never want to leave. We tried Hanagatami for a kaiseki dinner that was quite satisfying that delighted our senses and something to cherish for the seasonal produce used in this superior Japanese culinary.

Being a guest in the Club Lounge also meant that you had an opportunity to enjoy some local cultural activities while enjoying some refreshments. First up was a sake tasting with Rino san which was eye-opening with three distinctly different sake exclusively from Osaka to surprise the palate. We also tried our hand with Furoshiki with Hina san - a traditional and beautiful Japanese art of gift wrapping with colourful cloth that started as a way to carry a bento box or bottle of liquid and it was fun.

Lastly we tried our hand at a Japanese Matcha Tea Ceremony through intricate rituals and traditions of this meditative art form with simple steps that can be followed from an ancient practice that has been perfected over centuries. It is all about tradition and made you instantly want to go out and buy a matcha bowl and whisk. All these crafted activities are very enlightening, educational and most importantly, fun. Our Japanese knowledge had been expanded and yes, we did eventually buy a matcha bowl and bamboo whisk to take home from the nearby market.

As always, leaving such luxury is not easy, as we had such an enjoyable stay and wished we could extend. To top it all off the service had been prompt and attentive on all fronts. Dedicated concierge staff are exceedingly accommodating and a font of information about local experiences – yes, you would expect this but their passion about the concierge services is brimming over with pride. It is certainly an elevated experience. We had enjoyed too much good food and wine, laughed a lot with the team and relaxed so much that we left feeling pampered in every possible way. 

The location is second to none, as you are right in the thick of the restaurant precincts and department store shopping is just a 5-10 minutes walk away. Should you arrive by train, no need for a taxi as it is a short walk. The Ritz-Carlton Osaka has definitely made us rethink any future trip and will have us returning to this lap of luxury for the next visit in this vibrant metropolitan city of Osaka.

Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5

Room Amenities: 5/5

Housekeeping: 5/5

Food & Beverage: 4.5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 4.5/5
 

The Ritz-Carlton Osaka 

2-5-25 Umeda, Kita-Ku, 

Osaka, Japan

Tel: +81 6 6343 7000

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

HANAGATAMI @ Sophisticated Kaiseki Treat

For a chance to savour the sophistication of kaiseki dining in the comfort of Hanagatami at The Ritz-Carlton Osaka, every dish is flourishing and delicately presented by capturing the essence of each season. mylifestylenews writes.

Dine in or out? This is always a conundrum when travelling overseas especially staying in a well established luxury hotel, as you always think local food in local restaurants is the best, but sometimes hotels can offer a more heightened dining experience not only with superb ambience and surroundings, but also with a  switched on service team that offers genuine hospitality which is an absolute added bonus.

When a hotel has been in existence for some time and the in-house restaurant has withstood all the challenges thrown at it, including covid, The Ritz-Carlton Osaka is no exception. This eponymous luxury hotel houses the graceful Japanese restaurant named Hanagatami - literary  translated as “flower basket” serving not only the delicate kaiseki meal but also fresh sushi, hot and crispy tempura, teppanyaki as well as sumibiyaki - a charcoal-grilled delight to please your palate.

The restaurant is quite well spread out in which a classic and sensible fit out of a good Japanese restaurant has been executed. Overall this enhances your dining experience which always comes in different spaces or rooms that are sectionized to ensure each mode and style of dining experience is exquisitely well executed in the right manner as well as to offer you a sense of private dining.

It was a Tuesday evening during our visit and thereby scoring a good table overlooking the illuminated garden courtyard which was rather special with a serene atmosphere due to the most beautiful and graceful zen garden landscaping. Not to mention our booking was scheduled to the last session of the evening at 8pm, so the restaurant was rather quiet (everyone eats early in Osaka) except some early diners already filled up some of the rooms and tables at the other end of where we were seated. This also tied in with the PR statement of “Step into a realm where time takes a pause......”.

The ambience was calm and the interior was simple, almost to the bare minimalist pairing with lots of light toned wooden furniture on a wooden floor and the upholstered dining seats were rather comfortable. The walls are very natural in a rammed earth style and everything felt so peaceful and working towards ‘zen’.

Hanagatami invites you on a gastronomic voyage that echoes the rich culture of Osaka. Needless to say that they meticulously select premium seasonal ingredients abundant with seafood, vegetables, regional sourced quality meat that capturing the essence of each season and, after all, Japan is known for its excellent and fresh produce and there is no other way to sample the best from those who are in the know.

We opted for the beef sojourn of Nikukaiseki experience and kaiseki means a multi-course meal that is considered the pinnacle of Japanese cuisine and less is more is the way to enjoy a quality kaiseki culinary experience. In this case it meant the best the chef had to offer to showcase his carefully and thoughtfully crafted Japanese culinary skill in the form of a beautiful expression as well as the umai flavour to please and we certainly looked forward to what was coming out of the kitchen.

 

<Chilled Beef and Marinade Leek with Chestnut Vinegar, Shiso Flower, Grilled Shitake Mushroom & Pine Nut>
The beef was thinly sliced, cooked to medium rare for its pinkish colour that was juicy and tender with a subtle flavour and the chestnut vinegar was delicious. The leek as a vegetable is highly under-rated and helped to provide a counterpoint to the beef, well accompanied by the aromatic shitake mushroom. The rich pine nut flavour in the creamy sauce as well as the shiso flower that gave a hint of minty and basil flavour which added to our enjoyment of the entire dish, all subtly presented on a specially made large bamboo tray for an attractive presentation.
 

<Beef & Inaniwa Udon Noodle, Matsutake Mushroom & Chinese Yellow Chive>
A warm dish to warm our heart next was the thin, smooth, firm yet soft Inaniwa Udon from Akita Prefecture that was simply delightful, accompanied by a thin slice of lean “shabu shabu” beef which was as equally tasty, being so juicy and tender. The soup was light yet tasty and the fragrance from the aromatic Matsutake mushroom added extra points to complete this tasty dish.

<Beef Bresaola Sushi, Caviar & Green Onion>
This Italian-inspired mouthful bite replaces raw fish with thinly sliced air-dried cured beef (bresaola) and typically features fillings like rice and topped with caviar, green onion on a medium size seaweed leaf which you then gently roll up to eat with your hands and it was simply divine!

<Grilled Beef Tenderloin, Ginko, Maitake Mushroom & Carrot>
It was important to note that the beef was from the Yamakata Prefecture and was sensibly sensational, being unquestionably tender, juicy and flavoursome with a hint a dryness and crust from being gently seared. A total of four ingredients were used and each of them played a crucial role to pair with the sensational meat to please your palate. It was evident that the chef had let the meat do the talking on the palate, as it had only been carefully handled and well cooked that really hit the spot!
 

<Steamed Egg Custard Pudding with Beef Soup, Beef Cheek & Chives>
This was the highlight for the night. When we first took the lid off the soup bowl, the aroma of the finely chopped chives and beef soup rushed out and filled the air immensely. A total pleasure for the nose on a zen-ish visual.

The egg pudding was silky smooth and the beef cheek was to die for and every morsel was to be savoured. A total winning dish!
 

<Beef Tenderloin Cutlet Sandwich, Foie Gras Sauce & Japanese Mustard>
The presentation was already a winner in our view with a gorgeous ceramic triangular stoneware and additionally, the beef lived up to our expectations in true quality and flavour which was mouth-watering. The meat texture was almost ‘spongy’, but so tender and the palate was subtlety personified with the most exquisite genuine flavour.
 

<Steamed Rice, Simmered Beef, Matsutake Mushroom, Barley Miso Soup & Japanese Pickles>
The beef was delicate with unctuous flavours and the rice from Kyoto Prefecture was outstanding with each grain “moist” and absolutely perfect in every way yet separated as they should be with almost a hint of sweetness – it looked almost crystallized and was so delicious and finished with a homemade barley miso soup. This was another highlight of the evening.

Goshun Ikeda Sake, produced in Ikeda City, located in the northern part of Osaka Prefecture, Japan was chosen to pair for the entire Nikukaiseki dinner.

 

<Fruits & Sherbet>
Seasonal fruits were used for this simple palate pleaser with delicious flavours to go with the citrusy sherbet.
 

The service was superb on all counts from Yuko San - our server for the evening - who was extremely attentive and prompt. Every morsel was perfectly described and explained and it was clear that this was her passion that she exuded so much warmth and pleasure in what she was doing. We enjoyed the quiet and peaceful ambience of the restaurant and we were glad that we had chosen a late sitting. All manner of beef was the highlight for us, but so many other ingredients played an important part from different nominal Prefectures in creating detail and wonderment which made this sophisticated Nikukaiseki treat for our culinary journey so enjoyable and to be remembered.

 

Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 4.5/5
Experience: 5/5
 

HANAGATAMI The Ritz-Carlton Osaka 

2-5-25 Umeda, Kita-Ku, 

Osaka, Japan

Tel: +81 6 6343 7020

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.