HG舒适酒店第24号京桥站

French cuisine and organic wine, presented by a nature-loving couple. Welcoming you into their parlour are the chef, a disciple of classic gastronomy, and the proprietress, a florist. To present the ideal bistro the name implies, the couple decorate the casual interior with flowers, fresh in season like the ingredients. Vegetables come from the good earth of their home farm in Wakayama, linking city and countryside through cuisine.

‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.

The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul.

‘Sui’ means ‘green’. The chef chose the name so as not to forget where he came from, as his birth month and the day he went independent were both in the season of fresh green leaves. Having apprenticed under a Naniwa kappo mentor, the chef believes in a Japanese cuisine that thinks outside the box. Guests can choose an extra side dish, with Western‑style options such as crab cream croquettes and beef cutlet also available. Enjoy pairings with not just sake but a selection of wines as well.

Located close to the beloved Osaka Temmangu Shrine, the ‘Yu’ in the restaurant’s name is a character in the name of the chef’s mentor. Apprenticing at an old-school Osaka kappo, the chef learned not only cooking skills but also the bold spirit of a chef who holds court behind the counter. Courteous yet charming, his gregarious manner keeps the conversation flowing. The format is omakase, but with the flexibility to indulge diners’ whims.

Japanese cuisine reflects a spirit of gratitude for the bounty of nature and of prayer for people’s happiness. The chef values that spirit, pouring it into every dish he makes. The menu, woven from annual festivities, unfolds as a tale of the seasons. Skills honed at a ryotei live in the chef’s painstaking preparation and every detail of arrangements. The origins and customary usages of each cup and plate, related by the proprietress, add grace notes to the meal.

Out of childhood experiences and the landscapes of rural valleys, the chef creates cuisine that reverberates in all five senses. The spectacle of colourful arrangements, the sound and texture of each bite, the aroma, and of course the taste all harmonise and sizzle as one course follows another. The couple who run the kitchen deliver an illustrated message to the table as a sign of the season.