Yuno

Best meal in Osaka. 9 counter seats and 2 private rooms. Almost all of the cooking is done in front of you at the counter. Selections presented from raw to cooked. Loved every dish. Chefs speak some English to share what is in the dish. We also used Google translate and had a super fun convers...ation. We were only non Japanese at the restaurant and were treated like special guests. Highly recommend!

Visited June 2023

A superb & fantastic Japanese restaurant escalating well the traditional Japanese cuisine with innovative way of cooking as well as artistic presentation. The chef blended well different flavors of food, the essence of “umami” & texture of food. Seats are limited & advance booking is a must. While t...he staff are not good at English but they did prepare well in advance by writing up an English menu for the courses for us. Very good services even they didn’t speak English much. Besides, prices were not “expensive” for the quality they provided.

Visited November 2018

Wonderful cosy restaurant. The menu is de facto unknown to us as we cannot read or speak Japanese and people inside could only communicate with us very limitedly. The food are all gorgeous, delicious and extraordinary. Full of varieties as well.

Visited October 2015

Visited as a couple for dinner in December 2013. We had the 15,000 yen set omakase. I chose this place on a bit of a whim, looking to see an up and rising Kappo in Osaka minus any fanfare or tourist business--and I think that's kind of what I got. Location is ultra-convenient - its a short walk f...rom the Shinsaibashi subway/JR station and practically next to the New Osaka Hotel. The restaurant is on a "second floor" of a small building and signboard is in Japanese only--but given proximity to station and nearby hotel landmark, it is relatively easy to reach. If in doubt take a cab--they can stop right at the door. This was a very small shop. There were two "private room" tables separated by a sliding door, but both were tiny (prob 4-6 people in each), and a small counter which I think may have seated 8. This was all packed into relatively small space . The chef is basically constantly in front of you entertaining, plating, and finishing dishes before serving. There was one assistant chef and one waitress otherwise--a very intimidate arrangement. This shop definitely seemed to feel like they don't often see foreign guests. The chef speaks almost no English at all, and it seemed like it was one of the first time's he figured out his waitress could actually speak a little. Service was not at all impacted by language barriers though--between the chef and waitress they constantly tried to explain dishes and entertain with some conversation, even resorting to Google translate and images on their phones to show what they were talking about. The chef apparently worked at a few reputable Kappo shops in the past before opening Yuno, including Kigawa, sister shop of another Kappo restaurant we'd been to previously. Most of the guests were semi-regulars. All were local and audience was generally a bit more reserved than some of our other Kappo experiences. It was mostly couples in attendance and there was one group using the rooms who arrived after us (we were the last counter pair to arrive at 7:30PM). This led to a rather quiet and cozy atmosphere--mainly just the chef talking and explaining dishes with support from the waitress for English. Highlights of the food were the beef, the appetizer plate, and the simmered dish. The appetizer plate featured excellent vinegared mackerel sushi and tamago sushi, Osaka-style. The fish was richly grilled hamachi, perfectly cooked and the top notch roe was accompanied by fish milt. The orange stuff was Karasumi, a Nagasaki-special, featuring the brittle texture of hard cheese and a similarly rich flavor (it is also an aged and fermented product, after all). The beef came with a luxurious sauce that made an otherwise normal seeming dish special. I am not certain what type of sauce it was but sounded like it was broth-based. Beef was grilled perfectly otherwise. The simmered dish was (I believe) sablefish/sea bass, and while the fish was cooked well, the hero was probably the broth, a bit weirdly. It was a dashi-based simmering liquid which was surprisingly flavourful. Overall, a nice experience. Good food, Osaka-style, and a passionate chef... location is easy to reach too. Definitely worth a visit if you are in the area.

Visited December 2013