The Ritz-Carlton Osaka has perhaps one of the best-kept dining secret in Osaka - its sleek, sophisticated Hanagatami, all modern-Zen, with the dining tables and counters all facing its Ryoanji-inspired garden.
The kaiseki menu we had this evening:
Lotus root tofu, tosa vinegar jelly, sea urchin and okra.
Steamed Amadai fish in sake, tofu skin, Japanese leek, kidney beans and yuzu peel.
Hay-smoked bonito, sea bream and scallop.
Hamo in dashi stick with egg, citrus sudachi sauce and shiso bloom.
Grilled rockfish with kinome, sweetfish, braised mugwort with fried tofu, braised clam sushi, braised potato, grilled squid with sea urchin, and shallots pickled in red wine-flavoured sweet vinegar.
Prawn and wild plants tempura, served with lemon wedge and green tea salt.
Steamed rice from Tottori, with ginger and shirasu fish, served with Akadshi miso soup and Japanese pickles.
Kashiwa mochi, yoghurt mousse with kiwifruit, fresh pineapple.
Matcha green tea - perfect way to end a kaiseki meal.
Costs about JPY20,000 per head with drinks.
The Ritz-Carlton Osaka
2-5-25 Umeda Kita-ku
Osaka, 530-0001 Japan
Operating hours: 11.30am-2.30pm (lunch), 5.30pm- 9.30pm (dinner) daily