Naniwaryori Yu
"Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka." - Michelin Inspector
Le Logis h
"The chef’s attention focuses on spices, herbs and fruit. These are used freely in everything from appetisers to dessert. Foie gras offerings drive home the concept with creative use of fruits and spices. Millefeuille and tarte Tatin are prepared with a playful spirit. Only a chef who apprenticed in Périgord, famous for its foie gras, could imagine dishes that are this much fun." - Michelin Inspector