kamekichi bistro (osaka tanimachi4street)

gurumeeria valley town 4 Chome

Opened the “kamekichi bistro”, the popularity being skyrocketing, has become difficult to take also reservation steadily in 2006 May.As for access from subway valley town 4 Chome stations walking 5 minute.This area was in Tokyo, the store which has, gourmet such as “ra plage” “of taiyuvuan [robushiyon]” original shiehupateishie and chocolate tree “of the cottage the patisserie satisfy one which” represents Osaka, has fused to office town.Also this “kamekichi bistro”, either open half year without passing, is to be joined into one eaves of such a gourmet business.

Even at the night the inside of the bright store to be well collected sense with such as the foliage plant which is arranged moderately, quite the hair salon.”It hides and popularity of the lineage” does not become weak yet, but when just this is bright, is easy to enter with also just the woman, is and, so it is all right even with new date.

As for the wine there to be 3,000 Yen level ~, 4,000 Yen level the volume zone.Things such as rowaru and aruzasu with main, with shiyanpaniyu of nonvuinteji 7,000 Yen level conscience.As for glass wine with 700 Yen ~, as for this day 2 types.chardonnay and muscat of alsace in the loire, i received the latter.

why meat is rich i like chef

all a la carte dishes. appetizer1,000before and after the yen~, main2,000before and after the yen~and reasonable. kamei chef here is also that love his own flesh, has been mainly meat dishes on the menu. among them, specialties (specialties) boudin noir is (andouille sausage with the blood of the pig) is, unfortunately this time who accompaniedNGpath so. bistro seems, so that the amount of food that all share the assumption has been, 2when did people appetizer2, main1i think sufficient for your favorite dessert on a plate. woman eating this slender2because people and i, 3then fewer people are.

first1the dish is eye, assorted appetizer (2,300yen) . ham produced in the basque country to pate de campagne, challans duck liver paste produced, of marinated mackerel4goods. putty, when i first bite do not hard? i thought, type flavor comes from the firm after. raw ham, it came out just a big ham on the platter appetizer is the first time this, i’m glad that the volume is much. lever are finished fine-grained paste, to taste without the sarcasm to a lever. marinated taste, this is also great. is only one by one, times of ordinary bistro or will not it a certain. there is also the total amount of firm, ripe for the taking is the best horse mackerel. is that good at cooking with meat, they also go fish.

2material, honeycomb tripe gratin (1,400yen) . honeycomb tripe, mino, the pig’s feet cooked in tomato sauce. gratin baked the bread crumbs are crisp and the surface, i was also of honeycomb tripe stew is a little strong, prefer moderate depth of tomato sauce. addition and subtraction is a perfect balance of flavor and honeycomb tripe issue. because the amount of firm, woman2rather it be painful human.

next page introduce the main dish is also cooked in the best source.

source is also well cooked! main dish full of surprises because of the simplicity

cold, warm dishes and top, 3to the material to the main. first roast of lamb the scent of rosemary and black olives (2,200yen) . don meat with bone! and two. as is the roast from mono, is a very simple dish. life is cooked soredakeni. and, here is some sheep it and burn it to a juicy anyway. this conjugate (meat juice) the scent of rosemary and olive, by coming together and the flavor of mushrooms, brings out the flavor of the meat further.

the main2magazine material cooking communication is seen, sauteed minipantado iwate production cassis-flavored red wine sauce (2.800yen) . guinea fowl and is pantado. i also called pantado. in the photo, but are hidden, leg, breast meat, and chicken wings, you can without leaving. cooked, but here is the perfect course, also a good source. source that is sticky and, i do not let that sour taste of cassis gives the importunity. flavor of the meat and is a preeminent source burning, merely projecting both, have kept pace beautifully, cooking has become a sense of unity to the entire. the way, it came out that state as to the feet of birds, how weak things of this kind attention.

creme brulee for dessert (500yen) and, caramel and ice cream gateau chocolat (700yen) . i also normally more delicious brulee, gateau chocolat should be noted is. this dish should come eat. gateau chocolat is rather than, texture of chocolate terrine should say. chocolate is so rich you are conservative with the powder, such as dryness without any, very smooth. mouth well out of my way, this is powerful not lose to firm up this cuisine.

next page for quality of service to a bistro restaurant level in.

to a bistro, level of restaurant service

a dish here is by! handsome ~tsu! about the amount and taste good ethos and will even want to say, and price. the way, kamei also quite handsome chef to make these (kamei, because chef kamekichi what it is) . meiten le clos in9arm is not that polished year date.

but, i would like to close up a sense of relaxation here dare. i went to this bistro in, number of service here is no doubt1. offers a bistro restaurant in that area or more services. it presides over the service, madame is very cute, it is also found occasionally rotate the seat and the other a chef. i firmly feel that the spirit of service to all.

also, from appetizers to desserts without saying anything, he sent me a replacement every time the dish takes. it also, warm to hot food takes sarah, to take cold things cold dish. although trees and basic, of this size, it is also a bistro, you can firm this is amazing. also, when there are no pan in between cooking, replenished immediately placed in a freshly baked basket. to customers sense of being forgotten does not give the. and ask for a cup of tea after a meal, rather than a tea bag, it is also a high point to come out in the pot and tea leaves. is a fine thing, ssu would like emulating that other restaurants also means.

was touched to the merit of the atmosphere here at the beginning, is also excellent seating comfort of the chair. table in the back seat of the chair is put plump cushions were, even though much easier to sit. and interior services, comfortable to sit in a chair until, gives you all the comfort, such as high-quality cafe. on this day7then enter the shop at, that it came out10but when it was, at all3there was no feeling that the time was also. a delicious meal, quality service and welcoming space, and while talking i3i have time is instant.

kamekichi bistro (Kamekichi Bistro)
location: cho, chuo-ku, osaka yariya n/a
TEL: n/a
regular holiday: monday and sunday and public holidays
opening hours: noon 11:30~14:00(last call)
night 18:00~22:00(last call)
transportation access: tanimachi subway, tanimachi4walk from the street5minute
map: Yahoo!map information
HP: kamekichi bistro