Ono

Lunch at Ono-san in Kitashinchi 😋

Omakase course (30,800 yen) only.
*Prices have increased since August

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Fried softshell turtle and spring rolls
Steamed egg custard with two types of truffles
Yura's red sea urchin and high-grade fish Ako
big big matsutake mushroom
Awaji Island Cow Chateaubriand

And so on, dishes made with plenty of high-quality ingredients ✨️

There are three types of finishing touches.
It was sea bream rice, minced meat, and curry.

Everything is so delicious...🤤

There is no need to write a review. I want you to try it and experience it anyway.

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You can enjoy the feeling of live music in the restaurant with 8 seats, so you can get excited while eating ❤️

I would like to go again if I have a chance✨️

Thank you for the meal!

Ono is a Japanese restaurant that opened in 2019 and is located in a corner of Kitashinchi.

The owner, Mr. Ono, who was born in Awaji Island, takes advantage of the connections he has built in the local area, and serves a variety of exquisite dishes made with carefully selected, top-quality ingredients.

I made a reservation for the course starting at 8:45pm and visited.
The course for the day is below.

・Soup of soft-shelled turtle
・Noresore and vinegared red shellfish
・Bluefin tuna structure (seaweed soy sauce and sesame oil)
・Nine paintings and the structure of Awaji Island turban shells (stew with red bean liver)
・Black abalone and clam soup
・Fugu Milt
・Fried soft-shelled turtle, spring rolls
・Kobe beef steak
・Chawanmushi black truffle
・3 types of rice
·Panna cotta

Since I was in a Japanese mood, I ordered the recommended dry drink.

It had been quite cold since the morning, so I started with the soft-shelled turtle soup that warmed me from the core. I appreciate this thoughtfulness! It warms me up from the bottom of my stomach and makes me feel relaxed.

Next was my favorite nori and red clams with ponzu sauce. Its unique texture and subtle sweetness are irresistible! The red clams are also plump and chewy, and both go well with the ponzu sauce.

Bluefin tuna is made using seaweed from Awaji Island, soy sauce, and sesame oil. The combination of fatty tuna and seaweed with soy sauce is the best. The aroma and richness of sesame oil is added to this, and the sake progresses.

Next is the construction of nine paintings and turban shells.
I eat it with the red bean liver dipping sauce, and this dipping sauce is really delicious! This is enough to make a single dish on its own.
The way it is served with this dipping sauce is so delicious.

Huge black abalone and clam in soup. The black abalone is slow-cooked, so it's soft enough to bite into. You can enjoy both black abalone and clams, and the soup is delicious!

The grilled Fugu Milako is served stirred with rice and is very creamy and full of flavor. Fugu milt goes well with rice.

The soft-shelled turtle's flesh is deep-fried, and the octopus is a spring roll. The piping hot fried chicken has a light texture, so you can enjoy it without getting tired of it. Spring rolls are full of collagen!

The Kobe beef steak is served with black pepper for a refreshing taste, and the chawanmushi with fragrant truffles is irresistible.

There are 3 types of rice, 2 types of mixed rice cooked in an earthenware pot and curry, but all of them are truly exquisite. You can adjust the amount, so it's great for people who want to eat a lot!

Finish off with a dessert of panna cotta!

It's fun to hear the cheerful chat from the handsome owner, the cozy space, and most of all, the delicious food! It's a very good shop, so I recommend it!

A long-awaited visit to a store that I've been curious about for a long time. No, it was even more amazing than I expected...!

Uniquely arranged with carefully selected seasonal ingredients. It is exquisite with delicate seasoning. The live feeling of cooking right in front of your eyes is also great.

The owner's personality is also nice. We had a great time without getting too nervous. I would like to go again regularly. Thank you for the meal.