Kaiseki Cuisine Unkaku (懐石料理 雲鶴) in Tenma - Michelin Starred Kaiseki

I kind of regret not choosing the top package, it’s so delicious! The chef actually spent 36 hours cooking the signature dish of sea bream. The fried sea bream can be eaten directly from the mouth to the tail without spitting out any bones in the process.

Because of Halloween, the store specially designed small desserts, which are very thoughtful and create an unforgettable experience. The lady boss can speak English, Chinese and Japanese very well👍

We had an 8-course set. Each course was specifically selected by the chef, and each one was amazing. The host was very friendly, and the service was as well. The set was rounded off with a sake recommendation from the host that paired perfectly. To finish a crafted dessert from the chef, all in all, was a really good experience.

A truly satisfying experience! The food is top-notch and full of surprises! The environment is peaceful and elegant, and the service is excellent. Highly recommended! 👍

Overall, it was a good experience. We booked a lunch for about 1,000 yuan, with a total of 8 dishes, but the price-performance ratio was not high. There was no menu, and we didn't know what the difference was between other packages. We were the only table at noon, and it felt like the whole restaurant was only serving us. When the dishes were served, the characteristics of each dish were introduced. The taste of each dish before was OK, except for the rice at the end. I didn't take a photo because it didn't suit our taste.

excellent experience. deserve amichelin

The service is perfect. The food is also very special and the environment is nice. I started taking the exam when I started reading Xiaohongshu on my phone.

The service is very good. A detailed introduction. Food quality is good. Worth trying again.

Enthusiastic, friendly and lively in Chinese, the dishes are genuine and reasonable, making people feel satisfied

Everything has to be experienced, especially the dish where you can eat the whole fish. It is a really different experience, and the chef seems to be a member of the Osaka Cuisine Association, so it should not be bad.