Los 50 mejores restaurantes y bistrós franceses en Osaka (2024)

(Translated by Google) Not worth the price. is the number one reason for this rating.It was in 2020 that I wanted to go there someday.I went there thinking that a dish with beautiful edible pansies would be their signature menu, but there is a huge gap between the photos and the reviews.why?cherry blossoms? The more I think.The vegetables were delicious, but the other dishes were a bit bland.(Original)料金に見合わない。がこの評価1番の原因です。いつか行ってみたいなと思ったのは2020年。綺麗な食用パンジーが入ったようなお料理がシグネチャーメニューなのかと思って行ったのですが、写真と口コミとのギャップがすごい。なぜ？さくら？と思うほど。野菜はおいしかったが、その他の料理は、微妙。

(Translated by Google) I've been wanting to go for several years and finally decided to visit.I came here with great expectations.This time we will take the 28600 course.Is the standard egg dish a bit strong in taste? (sauce)Is it suitable for people who like alcohol?Something like an amuse gardenIt looked great, was cute, and tasted delicious.A plate of white shrimp and scallop espumaThe taste is too complex and the presence of scallops and shrimp is good.I didn't understand.Hamo and matsutake mushroom pie wrapped with sauceIt was delicious.Foie gras and truffle tacosI didn't really like the taste of the dough.The ground meat was so oily that it was a little difficult to eat.is.The meat is soft and looksIt was beautiful.The sommelier's response is a bit slow.It seemed unfriendly.I wish they would have served customers with a little more smile.(Original)数年前から行ってみたくてようやく訪問。とても期待して伺いました。今回は28600のコースを。定番の卵の一皿は味が少し濃いめ？(ソース)お酒好きな人にはちょうどいいのかな？アミューズのお庭みたいなものは見栄えもとても良く可愛く美味しかったです。白海老と帆立のエスプーマの一皿は味が複雑過ぎて帆立と海老の存在が良く分からなかったです。鱧と松茸のパイ包みはソースも美味しかった。フォアグラとトリュフのタコスは生地の味があまり好みではなかった。挽肉の油が凄くて少し食べにくかったです。お肉は柔らかく、見た目も美しかった。ソムリエの方の対応が少し無愛想に見えました。もう少し笑顔で接客して欲しかったです。

(Translated by Google) It is a short distance from Minamimorimachi and Osaka Temmangu stations.Therefore, there is a shop in a quiet atmosphere.The store is clean and the display of glasses behind the counter feels very stylish.The food is excellent in matching ingredients and cooking.Besides the method of cooking, the sauce plays a wonderful role in connecting the ingredients together.It goes without saying that the sauce itself is very delicious.The menu is simple, so what will come out? I felt that it was the kindness of the shop that made me excited.Since I visited at the end of the year, the atmosphere of the cuisine was like Japanese New Year's cuisine, and I was able to spend a wonderful time forgetting the busy end of the year.(Original)南森町と大阪天満宮の駅から少し距離があります。そのため静かな雰囲気のところにお店があります。店内は清潔でカウンター後方のグラスの陳列がとてもオシャレに感じます。料理は素材と調理のマッチングが秀逸です。調理の方法だけでなく、ソースが素材同士を繋ぐ素晴らしい役割を果たしています。ソース自体がとても美味しいのは言うまでもありません。メニューがシンプルなので何が出てくるのだろう？とワクワクさせてくれるのもお店の優しさだと感じました。年末に伺ったので和食のお正月料理のような料理の雰囲気もあり、慌ただしい年末を忘れられる素晴らしい時間を過ごすことができました。

(Translated by Google) This time I orderedOmakase coursesalmon roeeggoctopuswhite shrimp scallopstruffle cornvegetablesSweet sea breamchicken mushroomconsommefig chocolateEverything is made with one or two extra steps.Not only can you enjoy the taste, but you can also enjoy the sight 😁The atmosphere of the store is also very stylish.Bring it on a date or anniversaryIt's a shop 😌💓I made a mess from the first dish, salmon roe.It’s delicious and the best😆💕I can't choose which one is the bestEverything is deliciousI was so happy🤗🤗It's a stylish shop, butwithout straining your shoulders or elbowsIt was also nice to be able to eat it 🥰I'm full of sweets in the boxSo I brought it home.I got it ☺️(Original)今回注文したのはお任せコースイクラ卵蛸白海老帆立トリュフトウモロコシ野菜甘鯛鶏茸コンソメ無花果のチョコレートどれも1手間2手間加えられていて味は勿論、視覚でも楽しめて良きです😁お店の雰囲気もめっちゃお洒落でデートや記念日に持ってこいのお店です😌💓一品目のイクラからめちゃくちゃ美味しくて最高です😆💕一番がどれか選べないぐらいどれも美味しくてめちゃくちゃ幸せでした🤗🤗お洒落なお店ですが肩肘張らずに食べれるのも良かったです🥰箱に入ってるお菓子はお腹いっぱいだったのでお持ち帰りさして貰いました☺️

(Translated by Google) There is a private entrance on the first floor of the apartment, and after passing through a long hallway, you will be guided to the store by a private elevator. It was a very good performance that created a special feeling with a luxurious atmosphere.The meals are rich in vegetables, fish and shellfish, and you can feel the meticulous preparation throughout, and the presentation is extremely elaborate and beautiful. However, I am a little concerned about the excessive use of caviar, and I am not sure whether it is really necessary to use caviar in this dish, whether the amount used is appropriate and in harmony with other ingredients, etc. This is just a matter of personal preference, but my sensibility is Unfortunately, it was a little off.On the other hand, the vegetables are handled with great care and enthusiasm, and the gargouille in particular brings out the potential of each ingredient and combines them with a butter-based sauce, making it exceptionally delicious. The desserts were also of very high quality, with many small sweets, mainly baked goods, all put together on one plate, and I was impressed by the quantity and high quality of each item.I also ordered a tea pairing, but to be honest, I didn't feel it went particularly well with the food, and since there were 7 cups of cold brewed tea in a row, I felt it was too heavy to pair with the food. I feel like they should try a little more by adjusting the amount, examining compatibility, and combining hot and cold. I think I would enjoy it more if you could explain in a little more detail the characteristics of the tea and the intended combination with the food.Overall, I think it's a good restaurant where you can enjoy a very luxurious atmosphere and the quality of the food is high.(Original)マンションの一階に専用の入口があり、そこから長い通路を通ったあと専用のエレベーターでお店に案内されます。ラグジュアリーな雰囲気で特別感を醸成される非常に良い演出でした。食事については野菜と魚貝類が豊富で、細かな仕込みが随所で感じられますし、盛り付けも非常に精巧かつ美しいものに仕上がっています。ただキャビアの多用がやや気になり、本当にこの料理にキャビアを使う必要があるのか、使う量が適量かつ他の食材と調和が取れているのかなど、あくまでも個人の好みですが私の感性とは少しずれていたのが残念な点でした。一方で野菜の取り扱いは非常に丁寧かつ熱意を感じられ、特にガルグイユは食材ごとのポテンシャルをよく引き出したうえでそれらをバターベースのソースで良くまとめており格別に美味です。デザートも非常にハイクオリティで焼き菓子を中心にたくさんの小さなお菓子が一皿にまとめられて、その数と一品ごとのクオリティの高さには脱帽しました。なおティーペアリングがあったので頼みましたが、これについては正直料理との特段の相性の良さを感じられず、また水出し茶が7杯続くため料理と合わせるには重たく感じました。量の調整、相性の精査、温冷の組み合わせなどもう一工夫してほしいなと感じます。お茶の特徴や料理との組み合わせの意図の説明をもう少し詳しくしてもらえるとより楽しめると思うのですが。総評としては料理のレベルも高く非常にラグジュアリな雰囲気を堪能できる良いお店だと思います。

(Translated by Google) 6th floor of a building a little far from Tenmangu Shrine(Closer from Horikawa Ebisu)Take the store's exclusive entrance elevator to the 6th floor!It's hard to experienceInside the store and interior, full of luxuryThere are 6 counter seats and a private room.The cuisine is elegant French,The atmosphere and service are also good.The food and decorations are very beautiful.Very well thought out and delicious.Is it just a store where tastes are clearly different? I think.It's a very good shopA little considering the overall levelIt may seem expensive.(Original)天満宮から少し離れた場所にあるビルの６階（堀川戎からの方が近い）この店専用のエントランス・エレベーター乗って６階へ！なかなか体験できないほどの高級感あふれる店内・内装でカウンター６席と個室があります。料理は作的なフレンチで、雰囲気・サービスも良いです。料理は飾りつけもとても綺麗でとても工夫されて美味しい。ただ好みがはっきり別れるお店かな？と思います。とても良いお店ですが全体的なレベルを考えてめ少し割高に感じるかもしれません。

(Translated by Google) Has it lost its taste after moving? . .I really regret choosing the 22,000 yen course.It doesn't just affect the food, but also the hospitality.Depending on the final dessert course, I ended up eating about 10 sweets on the spot without even taking out the take-out box.(Original)移転して味が落ちたのか。。。2万2千円のコースにしてかなり後悔。料理云々ではなく、ホスピタリティにも影響が出る。最後のデザートコースによっては持ち帰り用の箱すら出さず、その場で10個程度お菓子を食べる羽目に。

(Translated by Google) The chef's unique ideas are put into the ultimate dish, with plenty of time and effort put into it.I thought this was a dish that had been well thought out: how to use the ingredients, how to cook them, and how they would turn out.It was the same with the pairing.First itemConger eel and plums melt into the soup stock. The mustard greens go down smoothly, and the aroma and taste of hamo spreads in your mouth. It's fun to imagine conger conger conger while eating it, and the idea behind it is interesting.Second itemConfited egg yolk on the bottom, cashew nut paste and smoked caviar on top. The rich, concentrated egg yolk, smoked caviar aroma, and saltiness make it the perfect amuse that will make you want a baguette.Third itemChef Nakamine taught me this. I want something beautiful, gorgeous, and luxuriously satisfying, like a 8-inch room that I can have all to myself.Among them, squid, botan shrimp, and whelk. It's fresh and crunchy, and you can add some twists to it to create something you can't imagine.Fourth itemA cold soup made with rock oysters cooked at low heat at 50 degrees and plenty of extract. The oysters had a lot of toppings, and the thin pasta was like somen noodles, so I enjoyed the texture as it went down my throat.Fifth itemI was surprised at the unexpectedness of cold and warm. Fresh crunchy vegetables sprinkled with black olives.At the bottom of the bowl is a warm dressing with plenty of butter. This one is also crispy. I ended up drinking all the dressing.Sixth item (no photo)A five-finger class swordfish. Use this as a frit.The highlight is the medium rare swordfish. I was surprised by this technology. The cutlass fish is crispy on the outside and fatty on the inside. The gazpacho is spread all over the plate, with a well-calculated bitterness and painstaking effort.Seventh itemAbalone risotto and Aomori mozuku.The black abalone is soft and plump. The mozuku thickens the soup stock and blends wonderfully with the liver sauce.Palate cleanserCold herbal tea with lemongrass balm.Eight itemsSweet sea bream (kuji) with herb sauce. The sweet sea bream scales are crisply fried, adding to the aroma and texture. The white fish is sandwiched between the sweet sea bream and heated, making it semi-rare. It's not just about the ingredients alone; it always incorporates creativity. It's truly an endless amount of fun to see and eat.Ninth itemChateau Ribriand and foie gras are wrapped in a mesh of beef tallow and topped with real Japanese pepper to make it look like a hamburger.dessertPassion fruit mousse uses ripe passion fruit. The balance of sweetness and acidity was very good, and the texture of the seeds was also good.The tea sweets were each carefully made and delicious.There were also some unusual items, such as chocolate infused with edamame and chrysanthemum, which I enjoyed.If you have hard tea and sweets that you can't finish, you can take them home.The chef not only knows the timing of the food, but also the amount of food, paying close attention to each customer.It was a very meaningful day as I had many conversations with the chefs after the meal.Thank you for the meal.(Original)シェフの独自の発想を、惜しみなく手間を掛けられ、至極の一皿へ。素材をどう活かし、どう調理したら、どんな感じになるのか、それがよく考えられている料理だと思いました。それはペアリングも一緒でした。一品目出汁に溶け込んだ鱧と梅。蓴菜がトロっと喉越しよく、口の中で鱧の香りと味が広がります。鱧を想像しつつ頂くのが楽しく、こう言った狙いが面白いです。二品目底にコンフィされた卵黄、上にカシューナッツペーストと燻製されたキャビア。濃厚で濃縮された卵黄に燻製されたキャビアの香りと塩っけが、バケットが欲しくなるくらい、最高のアミューズ。三品目仲嶺シェフが教えてくれました。一人で独り占め出来る八寸のように綺麗で華やかで贅沢に満足できるものをと。その中で、烏賊、牡丹海老、つぶ貝。鮮度がよくコリコリ、そこへアレンジを加えられ、想像出来ないものへ。四品目50度で低音調理された岩牡蠣とエキスっぷりの冷製スープ。牡蠣は具沢山、細いパスタは素麺のように細く喉越しよく食感が楽しめました。五品目冷と温の意外性に驚きました。新鮮なシャキシャキな野菜に黒オリーブが振り下ろされています。器の底にはバターがたっぷり効いた暖かいドレッシング。こちらもパクパクと。ドレッシングまで、飲み干してしまいました。六品目（写真なし）５本指クラスの太刀魚。これをフリットに。圧巻は太刀魚がミディアムレア。この技術には驚きました。表面はパリっと、中は脂が乗った太刀魚。お皿一面に敷かれた、苦味もよく計算された、手間をかけれているガスパチョ。七品目鮑のリゾットと青森産もずく。黒鮑は柔らかくふっくら。もずくがとろみと出汁を作り、肝ソースとの融合が素晴らしい。お口直しレモングラスの香油をかけた、冷たいハーブティー。八品目甘鯛（クジ）の香草ソース。甘鯛の鱗がカラッと揚げられて、香ばしさと食感が増してます。甘鯛の中に白魚を挟まれ加温され半レア。食材単体に終わらず、必ず創意工夫を盛り込まれています。本当に見て食べる楽しみが尽きないです。九品目牛脂を網状に、シャトーリブリアンとフォアグラを包みハンバーグ風に実山椒を。dessertパッションフルーツのムースは、よく熟したパッションフルーツを使われてますね。あまみと酸味のバランスがとても良く、タネの食感も良かったです。お茶菓子も一つ一つ丁寧で、美味しかったです。枝豆や菊名を練り込んだチョコレートなど変わり種もあって楽しめました。食べきれないお茶菓子は硬いものならお持ち帰り出来ます。シェフは料理のタイミングだけではなく、料理の量などもお客さん一人一人を目をやる気配りも。食後にたくさんシェフとお話ができ、とても有意義な一日となりました。ご馳走さまでした。

(Translated by Google) It might be more accurate to call it creative French rather than modern French.All have a deep flavor and are delicious! All the things that make me think.It's also good that the price is reasonable.(Original)モダンフレンチというより、創作系のフレンチと言った方が正しいかもしれない。どれも奥行きのある味わいで、美味しい！と思えるものばかり。値段も手ごろなのも良い。

(Translated by Google) First visit after relocation! I was more satisfied than I expected!Osaka Minamimorimachi [La Kanro]Tabelog 4.04Osaka French 5th placeFor more information, please see Ameblo Tabelog.☼*――――――*☼*――――――*☼*――――――*☼■Ameba official top blogger: ♡ Miimi's 365 days ♡■Instagram：miimi__miimiThe many videos and stories are worth watching.■miimi clothing mail order site: www.miimi-co.jp★All the clothes I wear can be purchased onlineDelivered in 1 day★If you find it helpful, please like, and if you like it, please save and follow (❁ᴗ͈ˬᴗ͈)⁾⁾⁾*☼*――――――*☼*――――――*☼*――――――*☼*A French restaurant opened in Higashitenma in 2013. Moved to its current location in Minamimorimachi in 2020. ``La Canro'' stands quietly in a quiet streetscape, and takes a special elevator to the 6th and 7th floors. As soon as the door opens, a moody and stylish space opens up. It has a sophisticated atmosphere that is perfect for an adult date.The owner and chef, Junichi Nakamine, is a talented chef who has trained at famous restaurants both domestically and internationally, including the three-star Michelin restaurant Astrance in Paris, Jean Georges, and the innovative restaurant Kamoshiya Kusumoto in Fukushima, Osaka. . Chef Nakamine provides us with his unique worldview in an easy-to-understand manner. By the way, during his time at Astrance, he also trained with Chef Kishida of Quintessence (Tokyo three-star) and Chef Shinichi Sato of Passage 53.◼️AppearanceLaKanro stands quietly in the quiet streets of Minamimorimachi, Osaka.The nearest station is Minamimorimachi Station, a 5-minute walk. It is located a little far from downtown Osaka, about 8 minutes by taxi from Osaka Station.3-9 Tenjin Nishimachi, Kita-ku, Osaka-shi, Osaka NUI Minamimorimachi south side◼️SpaceAs soon as the elevator doors open, a moody and stylish space opens up. It has a sophisticated atmosphere that is perfect for an adult date. The dining area has a counter with 6 seats and 2 private rooms. The mysterious "blue" color was created by Mr. Yuki Kusumi, who is said to be the best plasterer in Japan. A well-maintained counter and chairs from a high-end Scandinavian furniture brand.menu◼️2 types of Omakase courses28,600 yen (tax included) +tax *Definitely recommended22,000 yen (tax included) +taxSame price for day and night (lunch only on Sundays)◼️PairingThere are 3 types of wine pairings with different amounts.From 13,000 yen, 1/2 10,000 yen, 1/3 8,000 yen(Including the first glass of champagne)Having 1/3 is a blessing for someone like me who doesn't drink much!The sommelier is great, so pairing is a must-order. It is included from the toast of champagne ☆◼️Tee bearing 8000 yen8 cups of high quality tea leaves from Taiwan, China, brewed overnight◼️OthersGlass champagne 2500 yen~Glass wine white red 2000 yen~Mineral water HidonStill 1500 yenSparkling 1600 yen♥︎︎Let's start♥︎︎★Shan Cup: J.L. Vergnon OG 2015Grape variety Chardonnay 100%This time I asked for a wine pairing. I'm glad it comes with champagne.◼️Amuse① SoupConsomme soup of oysters from Sakoshi, Hyogo PrefectureI use samurai oysters from my favorite friend Shoko-chan ♡ Rich oyster flavor without any unpleasant taste. Although the visuals are simple, the consommé has a deep flavor that shows the time-consuming and careful process involved.◼️Amuse②EggDragon egg yolk confitcaviar smoked cashew sauceLacanro's specialty ☆ Rich cashew nut sauce intertwines with melting egg yolk confit. The creamy taste, the saltiness of the caviar, and the chewy texture are exquisite. Everything blends together in your mouth for an exquisite taste. The smoky scent that comes out of your nose is irresistible ♡◼️ Amuse③ Signature plateWhat appeared was a signature plate full of artistry with nine types of amuse bouche. It's an attractive style. The taste of each small dish will excite you with every bite. Not only the taste but also the texture is unique. I wonder how much time and trial and error it took to perfect this plate...Wow.★Burgundy red on the signature plateJean-Marc-Millot Bourgogne Passetoutgrain Les Autrots 2021Grape variety: Pinot noir, Gamay◼️Tartar Yellowtail RadishA colorful dish ♡ There are daikon radish of various colors, the yellow one is pickled in saffron, the red one is red core radish, and the white one is regular radish. The colorful sauces are liquid sauces made from pickled pickles. The tartare of the yellowtail belly hidden inside and the salty taste of the caviar are a perfect match. The pleasant bitterness of the daikon radish brings out the deliciousness and sweetness of the fat even more. A masterpiece that combines the beauty of visuals and the excellence of taste, making it a delight for both the eyes and the palate.★Burgundy rosé for yellowtail radishARMAND HEITZ SOL DE ROSE 2020Grape variety: 100% Pinot Noir◼️Risotto Risotto with clams and Pacific clamsMicro red shiso on top. The aroma of the ocean and the indescribable flavor of the shellfish ooze out throughout the risotto, making it an exquisite dish. The salt seasoning is also exquisite! Refreshingly enjoy a sea resort that is not a shellfish risotto lol ♡★South African white wine for shellfish risottoAlheit Vineyards Hemelrand Vine Garden2020Grape varieties: Roussanne, Chenin Blanc, Chardonnay etc.◼️Couscous Abalone Escargot Butter CouscousYeah well~♡!! ︎The abalone stir-fried in escargot butter has a rich buttery flavor, the scent of parsley and garlic, and the energizing effect of the sourness of lemon, which will whet your appetite. Every time you bite into abalone, you are filled with flavor and happiness. The chewy texture of the couscous is also fun. Couscous, which looks like a grain at first glance, is the world's smallest pasta made from durum wheat flour. As you probably know...escargot butter does not contain escargot.★Red Burgundy wine for abaloneJean-Michel Guillon Bourgogne Les Graviers2021100% Pinot Noir◼️Gargouillou Manganji chili pepper Turnip15 kinds of vegetables, shellfish-based butter sauce*Gargouille is a vegetable dish that is the signature work of three-star chef Michel Brass.A vegetable-enjoying dish made with 15 types of vegetables, including Manganji chili peppers and turnips. The butter sauce is made from a variety of fresh shellfish and is rich and flavorful, bringing out the flavor of the vegetables and bringing the whole dish together. Although it is a vegetable, it has a luxurious and gorgeous flavor that will please even gourmets.★Italian white wine for vegetable shellfish sauceGini Soave Classico Contrada SalvarenzaVecchie Vigne 2020Grape variety Garganega, Trebbiano◼️Homemade breadIt's so warm ♡ It has a simple taste that won't interfere with the meal, but it's also fluffy and chewy.◼️Jourteau Cod milt pie wrappedCreamy cod meat and potato brandade are inside the crispy pie crust. The contrast of textures is fun. When you take a bite of the salty seaweed and white wine sauce, the rich flavor of the cod roe spreads in your mouth, and waves of happiness wash over you. This rich taste will greatly increase your appetite, smile, and sense of satisfaction☆★White Burgundy wine for cod milt pie wrapEric Forest Pouilly Fuissé 1er Cru Les Crays 2021◼️Boeuf Chateaubriand OnionConfidence is conveyed through the presentation of the food, which is free of pretension. The superb meat quality and rich flavor of Chateaubriand go perfectly with Chaliapin sauce, which has the sweetness of onions, the richness of red wine, and the umami of soy sauce. It has aged well and has a deep flavor and rich aroma. When I took a bite, it melted in my mouth. A simple visual with a more powerful flavor than you can imagine.★Chateaubriand is red wine from Cote Rotie, France.Xavier Gérard Cote-Rôtie 2020Grape variety: Syrah 96%, Viognier 4%♥︎︎Desserts & Petits fours♥︎︎◼️Strawberry cake that was disassembled and reconstructed.◼️ChocolatLeft fukinotou, middle fig, right spice◼️Petits foursA wonderful BOX is now available. When you open the lid, there are 8 types of baked goods inside.◼️ ImpressionsA total of 31 items! amazing! Chef Nakamine's creative dishes, filled with passion, aesthetics, and sense, are as beautiful as art, and are moving to look at and taste. Sommelier Kuwahara's pairings are the right combinations where the food and wine bring out the best in each other, creating a synergistic effect that increases satisfaction.This was my first visit in three years, and I am very satisfied with the progress that has been made beyond my expectations. Although constantly updated, the underlying story remains consistent and unwavering.In addition to the delicious food and drinks, it was a luxurious and extraordinary space, and it was a time that kept my expectations and curiosity stimulated.Thank you to Chef Nakamine and everyone at Team Lacanro (❀ᴗ͈ˬᴗ͈)⁾⁾ﾟﾟﾟﾟ(Original)移転後初訪問！期待以上に大満足！大阪 南森町【La Kanro】ラ カンロ 】食べログ4.04大阪 フレンチ ５位詳しくはアメブロ ・食べログをご覧下さい☼*―――――*☼*―――――*☼*―――――*☼■Ameba公式トップブロガー:♡みぃみの365日♡■Instagram：miimi__miimi動画沢山のストーリーは見応えあり■miimiお洋服通販サイト：www.miimi-co.jp★私の着る全てのお洋服は通販購入可能1日でお届け★参考になりましたらイイネ、また気に入って下さったら保存、フォロー宜しくお願い致します(❁ᴗ͈ˬᴗ͈)⁾⁾⁾*☼*―――――*☼*―――――*☼*―――――*☼*2013年に東天満にオープンされたフレンチレストラン。2020年に現在の南森町へ移転。閑静な街並みにひっそりと佇む「ラ•カンロ」さんは、専用のエレベーターで6.7階へと上がります。ドアが開くと同時に、広がるムーディーでオシャレな空間。大人のデートにもぴったりな洗練された雰囲気です。オーナーシェフの仲嶺淳一氏は、パリのミシュラン三ツ星獲得店だった「アストランス」や、「ジャン•ジョルジュ」、大阪福島のイノベーティブレストラン「カモシヤ クスモト」など、国内外の名店で研鑽を重ねた実力者。仲嶺シェフの独創性溢れる世界観を、私たちにも伝わりやすく提供して下さいます。ちなみにアストランス時代は、カンテサンス（東京三ツ星）の岸田シェフや、パッサージュ53の佐藤伸一シェフも一緒に修行をされたそうです。◼️外観大阪•南森町ノ閑静な街並みにひっそりと佇むLaKanro。最寄駅は南森町駅徒歩5分。大阪の繁華街から少し離れたところにあり、大阪駅からタクシー8分ほどの距離に位置しております。大阪府大阪市北区天神西町3-9 NUI南森町南側◼️空間エレベーターのドアが開くと同時に、広がるムーディーでオシャレな空間。大人のデートにもぴったりな洗練された雰囲気です。ダイニングは、6席のカウンターと2部屋の個室を完備。神秘的な“青”は、日本一とも言われる左官職人である久住有生氏の手によるもの。手入れの行き届いたカウンター、センスの良い北欧の高級家具ブランドのイス。メニュー◼️おまかせコース2種類28,600円（税込）+tax ※絶対こちらオススメ22,000円（税込）+tax昼夜同価格（ランチは日曜日のみ）◼️ペアリングワインペアリングは分量違いで3種13000円～，1/2 10000円，1/3 8000円（1杯目のシャンパーニュ含む）1/3があるのはお酒の弱い私にとっでありがたい！ソムリエさんがイケてるのでペアリングはマストオーダーです。乾杯のシャンパーニュから含まれますよ☆◼️ティーベアリング 8000円中国・台産の高級茶葉を一晩かけ水出しで8杯◼️その他グラスシャンパーニュ 2500円～グラスワイン 白赤 2000円～ミネラルウォーター Hidonスティル 1500円スパークリング 1600円♥︎︎ではではSTART♥︎︎★シャン杯：J.L. Vergnon OG 2015ブドウ品種シャルドネ100%今回はワインペアリングをお願い致しました。シャンパーニュから付いているって嬉しいですね。◼️Amuse①スープ兵庫県坂越産牡蠣のコンソメスープ大好きなお友達しょうこちゃんところのサムライオイスターを使用♡ 雑味のない豊かな牡蠣の旨み。シンプルなヴィジュながらも、コンソメは時間をかけて丁寧に取られたプロセスが感じられる深い味わい。◼️Amuse②卵龍の卵の卵黄のコンフィキャビア 燻製カシューナッツのソースラカンロさんのスペシャリテ☆とろける卵黄のコンフィに濃厚なカシューナッツソースがねっとり絡み合う。そのクリーミーな味わいにキャビアの塩気とプチプチ食感が絶妙。全てがお口の中で混然一体となり至高の味わい。鼻から抜ける燻香もたまらん♡◼️ Amuse③シグネチャープレート登場したのは、9種のアミューズブーシュをのせた芸術性溢れるシグネチャープレート。魅力的なスタイルですね。それぞれの小さな料理が織り成す味覚に一口ごとにワクワク。お味だけではなく食感もすべてが他と被らない。このプレートを完成させるためにどれだけの時間と試行錯誤を重ねたのだろう...すごい。★シグネチャープレートにはブルゴーニュの赤Jean-Marc-Millot Bourgogne Passetoutgrain Les Autrots 2021ブドウ品種：ピノ・ノワール,ガメイ◼️Tartar 鰤 大根彩り豊かな一皿♡いろんな色の大根がのっていて、黄色はサフラン漬け、赤は紅芯大根、白は普通の大根。カラフルなソースたちは、漬けたピクルスの液体のソース。中に隠れている鰤の腹身のタルタルとキャビアの塩気がベストマッチ。その脂の旨みと甘みを大根の心地よい苦味ががいっそう引き立てます。ヴィジュの美しさと味覚の秀逸さが融合した目にも舌にもハッピーな逸品。★ブリ大根にはブルゴーニュのロゼARMAND HEITZ SOL DE ROSEE 2020ブドウ品種：ピノ・ノワール100%◼️Risotto ミル貝とタイラギ貝のリゾット上にはマイクロ赤紫蘇。磯の香りとともに貝類のえも言われぬ旨みがリゾット全体に滲み出て絶品。塩の塩梅も超絶妙！貝のリゾットならぬ海（カイ）のリゾートを爽やかに堪能w♡★貝リゾットには南アフリカの白ワインAlheit Vineyards Hemelrand Vine Garden2020ブドウ品種：ルーサンヌ,シュナン・ブラン,シャルドネetc◼️Couscous 鮑 エスカルゴバター クスクスうんまぁ〜♡‼︎エスカルゴバターで炒めた鮑は、濃厚なバターの風味に、パセリとニンニクの香り、レモンの酸味によるエナジー効果で食欲をそそられまくり。ムギュッと鮑を噛むごとに溢れる旨みと幸福感。クスクスのプチプチ食感も楽しい。一見穀物に見えるクスクスはデュラム小麦粉を原料とした世界最小のパスタ。ご存じだとは思いますが...エスカルゴバターにはエスカルゴは入っていません。★鮑にはブルゴーニュの赤ワインJean-Michel Guillon Bourgogne Les Graviers2021ピノ・ノワール100%◼️Gargouillou 万願寺唐辛子 蕪15種類の野菜 貝ベースのバターソース※ガルグイユとは三ツ星シェフのミッシェル・ブラス氏の代表作である野菜料理から。万願寺唐辛子や蕪を含む15種類の野菜を使用した、野菜を楽しむ1品。鮮度の高い様々な貝類をベースにしたバターソースは、コク深く風味豊かで野菜の旨味を引き立て、全体をまろやかにまとめます。野菜ながらも贅沢で華やかな味わいでグルマンにも喜ばれる逸品☆★野菜の貝ソースにはイタリアの白ワインGini Soave Classico Contrada SalvarenzaVecchie Vigne 2020ブドウ品種ガルガーネガ,トレッビアーノ◼️自家製パンホカホカだぁ♡お料理を邪魔しない素朴な味わいながらも、ふっくらもちもちで計算されている。◼️Jourteau 鱈白子のパイ包みサックサクのパイ生地の中から、クリーミーな鱈身とジャガ芋のブランダードが。食感の対比が楽しい。磯香をまとった海苔と白ワインのソースを、たっぷり絡めて一口食べると、鱈の白子のふくよかな旨みがお口の中に広がり幸せの波が押し寄せます。このリッチな味覚に、食欲も笑顔も満足感もグッとアップする逸品☆★鱈白子パイ包にはブルゴーニュの白ワインEric Forest Pouilly Fuissé 1er Cru Les Crays 2021◼️Boeuf シャトーブリアン 玉ねぎ虚飾を排した盛付けに自信が伝わる。シャトーブリアンの極上の肉質と豊かな味わいに、玉ねぎの甘味と赤ワインのコク、醤油の旨みが効いたシャリアピンソースが相性抜群。熟成もいい感じで深い味わいと芳醇な香り。一口食べるとお口の中でとろけた。シンプルなヴィジュから想像以上の力強い味わい。★シャトーブリアンには仏コートロティの赤ワインXavier Gérard Côte-Rôtie 2020ブドウ品種：シラー 96%,ヴィオニエ 4%♥︎︎Desserts & Petits fours♥︎︎◼️分解再構築の苺ケーキ。◼️Chocolat左フキノトウ,真ん中 イチジク,右 スパイス◼️Petits fours素敵なBOXが登場。蓋を開けると8種類の焼き菓子が入っています。◼️感想トータル31品！凄い！仲嶺シェフの情熱と美学とセンスが詰まった創造性あふれるお料理は、アートのように美しく、見て感動、食べて感動。ソムリエの桒原さんのペアリングは、お料理とワインが互いの良さ引き立て合う適切な組合せで、相乗効果で満足感が高まります。３年ぶりの訪問となりましたが、想像以上に進化を遂げられていて大満足です。常にアップデートしつつもその根底に流れるストーリーは首尾一貫していてブレない。美酒美食に加えてラグジュアリーな非日常空間で、期待と好奇心を刺激されっぱなしのひと時でした。仲嶺シェフ、チームラカンロの皆様、ありがとうございました(❀ᴗ͈ˬᴗ͈)⁾⁾ﾍﾟｺﾘ

(Translated by Google) Junichi Nakamine Owner Chef“Making use of seasonal vegetables and flowers”Modern French cuisine where each dish is delicate 🍽With only 8 counter seats and an unusual style.It’s a “hideaway in a different space”🤫(It's a very quiet place in Higashitenma, a little far from Tenma)I don't think there is a woman who wouldn't be happy to be brought here...*🤷🏻‍♀️ ``What do you think the menu uses in the first photo? ? ”Look at the menu and imagine the food that will be served to you.I'm so embarrassed by my own imaginationIt exceeded my expectations...not to mention it was on a different level. It's not worth talking about.*[Monthly Omakase Course]Amuse/Scallop TomatoYou will be captivated from the first item.Packed with concentrated tomato flavorIt’s so nice to see the Junsai combined here✨*Legumes a la Grecque/Sword tip squid, abaloneThe texture is fun and the seasoning is simple.You can feel the sweetness of the squid and the aroma of the ocean from the abalone.I really enjoy cooking that makes use of the ingredients☺️*Vichyssoise/coconut milk sea urchinA 360 degree vessel with a profound feel that can be enjoyed from any angle♪The richness of the sea urchin and the sweetness of the coconut milk will make you addicted 😚I don't really like jelly thoughSurprisingly smooth to the touch! !*Foie Gras/corn truffleThis one! ! This is the menu in the first photo 😆Each petal is beautifully decoratedMy eyes really touched the moment it was placed in front of me →🥺💖lolIt would be a waste to break it😭😭What's inside!! ️The "foie gras" is mousse-like.I was surprised that it wasn't written in the menu name⁉️😳And then, the truffles...❤️Is this the final form of corn🌽 that makes it as delicious as possible?It goes really well with white wine 😉salade/sardine ricePakatto♪Hey, this is a salad, right? ? 😳The sardines are slightly fatty and soft.Suitable for slightly hard rice🥺Great for refreshing your palate! !*Fritto／Eggplant CucumberWell, isn't it just a series of unpredictable dishes? ?The cucumber 🥒 sauce is strange though.It goes well with frites and is delicious🥰*Poulet de Bresse/hairy crab green curryHere is the correct answer for the first photo! !Unexpected [green curry]I have never seen such a stylish green curry 🤭💕Under the chicken in the middleIt's a hairy crab green curry!The umami extract of hairy crab is doubled 😭✨really amazing! ! It was a masterpiece. .*Passion fruit/mangoThis mango 🥭 ice cream? sherbet?Creamy and smooth to the touchAlso, it’s rich ✖️ It’s irresistibly refreshing 😍*Chocolate/coffeeLooks like it's in a jewelry case💎Super cute chocolates 🤎I savored each bite one by one😌**Among the stores I've visited so farFirst of all, my expectations were betrayed. In a good way, of course.Look at the menu and imagine the food that will be served to you.I'm so embarrassed by my own imaginationIt exceeded my expectations...not to mention it was on a different level. It's not worth talking about.*By making full use of "beauty" and "delicate technology"I was simply impressed by the wonderful food 😢✨Of course everything was delicious and it became my favorite restaurant ❤️We have a wine sommelier🤵🏽I take a sip of wine that goes well with the food.I got it paired🍷💕I really enjoyed this so I recommend it☺️💓Beautiful to see, beautiful to smell, and beautiful to eat.It was a really nice shop 💐(Original)仲嶺淳一 オーナーシェフの『季節の野菜とお花を活かす』一皿一皿が繊細なモダンフレンチ🍽カウンター8席のみと珍しいStyleで“異空間の隠れ家”です🤫(天満から少し離れている東天満でとても静かな場所です)こちらへ連れてこられて喜ばない女性はいないでしょう…*🤷🏻‍♀️『1枚目の写真は何を使ったメニューだと思いますか？？』メニューをみて運ばれてくるお料理を想像する。自分の想像が恥ずかしくなるくらいの期待を上回る...どころか次元が違う。話にならない。*【月替りのおまかせコース】Amuse／帆立　トマト一品目から心を奪われる。トマトの凝縮された旨味が詰まっていてここに、じゅんさいを合わせてるのがとても素敵✨*Legumes a la Grecque／剣先イカ　鮑歯応えが楽しくて、味付けがシンプルな分イカの甘味も鮑の磯の香りも感じられます。素材を活かすお料理はとても嬉しい☺️*Vichyssoise／ココナッツミルク　雲丹重厚感がある360度どこからみても楽しめる器♪雲丹の濃厚さとココナッツミルクの甘さが癖になる😚ジュレってあんまり好きじゃないけど舌触りなめらかでびっくり！！*Foie Gras／トウモロコシ　トリュフこれです！！1枚目の写真のメニューです😆花びら一枚一枚が綺麗に飾られ目の前に置かれた瞬間ほんとうに目が→🥺💖笑崩すのが勿体なくて😭😭中はなんと‼️『フォアグラ』がムース状になっていてってメニュー名に書いてなかったよね⁉️と驚き😳そしてそして、、トリュフが…❤️トウモロコシ🌽を極限に美味しくした最終形態なのか…白ワインとの相性がすんごく良い😉salade／鰯　米ぱかっとな♪え、こちらサラダですよね？？😳鰯ほんのり脂乗ってて柔らかくて少しかためのお米に合う🥺さっぱりお口直しにも！！*Fritto／茄子　胡瓜ね、もう予想がつかないお料理の連続じゃないです？？胡瓜🥒のソースが不思議なんだけどフリットとの相性良くて美味しい🥰*Poulet de Bresse／毛蟹　グリーンカレー1枚目の写真の正解はこちらです！！まさかの【グリーンカレー】こんなオシャレなグリーンカレー見たことない🤭💕真ん中の鶏肉の下が毛蟹のグリーンカレーになってるんです！毛蟹の旨味エキスが倍増してる😭✨ほんとにすごい！！唸る逸品でした。。*Passion fruit／マンゴーこのマンゴー🥭のアイス？シャーベット？クリームっぽくて口当たり滑らかであと、濃厚✖️爽やかさがたまらない😍*Chocolate／珈琲ジュエリーケース💎に入っているようなとっても可愛いチョコレートたち🤎一つ一つ、噛み締めながらいただきました😌**今まで訪れたお店の中で1番期待を裏切られました。もちろんいい意味で。メニューをみて運ばれてくるお料理を想像する。自分の想像が恥ずかしくなるくらいの期待を上回る...どころか次元が違う。話にならない。*とにかく“美”と“繊細な技術”を駆使して素晴らしいお料理にただただ感動でした😢✨もちろん全て美味しくて大好きなお店になりました❤️ワインソムリエ🤵🏽の方がいらっしゃるのでわたしはお料理に合うワインを一口ずつペアリングしてもらいました🍷💕これがまたすごく楽しめたのでオススメです☺️💓目で美しい、香りで美しい、食べて美しい。本当に素敵なお店でした💐

(Translated by Google) Great cooking performance every timeIt's visually pleasing and I also like the taste.I think it's a great store(Original)毎回素晴らしい料理パフォーマンスで目で楽しめて　味も私は好きです素晴らしいお店だと思います

(Translated by Google) Press the intercom and have the door unlocked.Once inside, I walk down a dimly lit path that feels like a hidden passage.An elevator will appear.Even more than the food, the entertainment value is amazing.①Amuseon top of the confit egg yolkcashew nut pasteServed with smoked caviar.Rich egg yolk and slightly fragrant caviarSmoked food goes really well with it.It is also interesting that the container is made of eggshell.②Tar TarAlyssum flowers on topNext is a sheet made with clam dashi jelly.Underneath is a large clam.At the bottom, we mixed clams, scallops, and broccoli.Tartar is hidden.With red turnip and paprika sauceIt's even more delicious when eaten together.③HarumakiSpecialty fresh spring rollsA perfect dish that looks good and tastes great.Decorated with edible flowers,Inside is wrapped in Omar Bleu from Brittany and foie gras terrine.Adding mango puree makes it refreshing and delicious.④RisottoThe black ones are squid ink and bigfin squidYellow is saffron and red sea breamGreen is basil and hairy crab risottoYou can mix them together or eat them individually.Everything must have a strong scent, butIt was delicious and there was no fighting at all.⑤PoissonSauteed sole with sea urchinI don't usually eat sea urchins, butIt had no smell at all and was delicious.The champagne foam sauce also had a nice aroma.A side dish of Brussels sprouts topped with light peas.It had a good texture and was delicious.⑥FricassseeIt seems to be made by stirring and simmering morel mushrooms, abalone, firefly squid, and bamboo shoots.It goes perfectly with the cappuccino foam sauce.⑦AgneauFrench lamb confitThe dried fruit sauce is refreshing and easy to eat.The bitterness of fried butterbur is good.Asparagus with Parmigiano ReggianoThe dish with the sheet also has cheese.It was so fragrant and delicious that I could have eaten as many as I wanted.⑧WhyWhey (yogurt supernatant) andWith jelly mixed with white wineA dessert made with fruit.The fresh cream sauce is not too strong either.I ate a lot.⑨Fromagericotta cheese and mascarponecream mixed with sour creamSomething wrapped in gyuhiA dessert wrapped in cherry blossom leaves.This was so delicious.The salty taste of the cherry blossom leaves and the sweet cream go perfectly together.In addition, the homemade bread is fluffy and chewy.I think I could eat as many as I wanted if I could get another refill.The herbal tea and sweets after the meal were also delicious.(Original)インターホンを押して鍵を開けてもらう。中に入り、隠し通路のような薄暗い道を歩くとエレベーターが現れる。料理以前にエンターテインメント性がすごい。①Amuseコンフィした卵黄の上にカシューナッツのペーストとキャビアの燻製を添えて。濃厚な卵黄とほんのり香るキャビアの燻製がめちゃくちゃ合う。器が卵の殻なのも面白い。②Tar Tar1番上にはアリッサムの花次に蛤の出汁のジュレで作られたシートその下には大きな蛤の身最下部にはミル貝、ホタテ、ブロッコリーを和えたタルタルが隠されてある。赤かぶやパプリカのソースと合わせて食べるとなお美味しい。③Harumakiスペシャリテの生春巻き見た目良し、味良しのパーフェクトなお料理。エディブルフラワーで彩られており、中にはブルターニュ産オマールブルーとフォアグラのテリーヌが巻かれてある。マンゴーピューレをつけるとさっぱりして美味しい。④Risotto黒いのはイカ墨とアオリイカ黄色はサフランと真鯛緑はバジルと毛蟹のリゾット混ぜても良し、各々食べても美味しい。全て香りが強いはずなのに、全く喧嘩せず美味しく頂けた。⑤Poisson平目のソテー雲丹乗せ雲丹は普段食べへんけど、全く臭みもなくて美味しかった。シャンパンの泡ソースも香りが良かった。芽キャベツにうすいえんどうを乗せた付け合わせも食感がよくて美味でした。⑥Fricasseeモリーユ茸、鮑、ホタルイカ、たけのこを炒めながら煮たものらしい。カプチーノ仕立ての泡ソースとも相性ばっちり。⑦Agneauフランス産子羊のコンフィドライフルーツのソースがさっぱりしてて食べやすい。ふきのとうのかき揚げの苦味が良い。アスパラにパルミジャーノレッジャーノのシートを乗せた一品もチーズが香ばしくて何本でも食べれそうな程美味しかった。⑧Wheyホエー（ヨーグルトの上澄）と白ワインを和えたジュレとフルーツを合わせたデザート。生クリームのソースもしつこくなくぺろっと食べてしまった。⑨Fromageリコッタチーズ、マスカルポーネとサワークリームを混ぜたクリームを求肥で包んだものを桜の葉っぱで巻いたデザート。これがめちゃくちゃ美味しかった。桜の葉っぱの塩味と、甘いクリームが絶妙に合う。他にも自家製のパンがふわっふわでもちもちで、おかわりできるなら何個でも食べられそう。食後のハーブティーとお茶菓子も美味しかった。