[March 18, 2026] A high-end Hong Kong restaurant located about a 10-minute walk from Kintetsu Eganosho Station. It's a place I'd been curious about when passing by before, and I dropped in for a weekday lunch after making a reservation the day before. I came by car, and there is parking for two cars in front of the shop. The lunch menu consists only of courses. From the 6 types of daily courses (3,300 to 4,800 yen), I ordered the 3,400 yen signature dish limited to 1 serving per day: "Steamed Whole Scorpionfish, Hong Kong Style." First, out of five appetizers, it was already like something from a high-end Chinese restaurant. At this point, you know this place is different. Next came the healthy soup (with apple, lily bulb, and honey pork). This is a completely different beast from your run-of-the-mill Chinese soups. It tasted a bit like herbal soup, but with the sweetness of apples, it was insanely delicious. Then came the Hong Kong congee. It had fish roe (tobiko?) in it, which was also delicious. And then the main dish, the steamed whole scorpionfish. Since it was a whole steamed fish, it had a lot of bones, which made it a bit hard to eat for someone clumsy like me, but combined with the herbs, this was also insanely delicious. I poured the steaming sauce into the Hong Kong congee to enjoy a change in flavor. Just when I thought the closing dessert was coming, out came a complimentary steamed Chinese cabbage dish. This also had a subtle hint of sesame oil and was delicious. For dessert, I chose the almond tofu recommended by the staff from three choices. Upon eating it, it ranks near the top of all the almond tofu I've ever had. I added the accompanying lemon juice midway to enjoy another flavor change. I've eaten quite a few 2,000 to 5,000 yen lunch courses at Chinese restaurants within Osaka Prefecture, but considering the food quality, price-to-value ratio, and staff service, personally, it ranks in the top 3 in Osaka.

+3

It was my first time coming in, and I wonder why I didn't know about it until now. It's a hidden gem of a restaurant. You definitely have to go at least once. I never thought I could experience such elegant and delicious seafood Chinese cuisine without going into the city. The two of us ordered the Braised Hairtail with Scallop & Ginger and the Red Snapper Salad respectively, and the portions were huge. I recommend coming with a group and sharing various main dishes. It has a light yet deeply complex flavor, and even after eating until I was full, I didn't feel any stomach discomfort at all. You can also feel the careful attention paid to the tableware.

+3

Searched on Google because I wanted to eat authentic Chinese food. I can't believe there's such a wonderful place so close by💦 (Regretting that I didn't look for it sooner) I was blown away right from the amuse-bouche... Not only is each dish truly prepared with such care, but the tableware and presentation are also beautiful. The restaurant's atmosphere is that of a [high-end Chinese restaurant]. A space where you can quietly and calmly enjoy your meal. Despite exuding such elegance, the very friendly owner's customer service was so comforting. The gentle-natured chef even explained the dishes and finished them off with table service. I left on my way home with complete satisfaction... I definitely want to visit again (I'd love to try the lunch too😋)

+3

A lineup of rare (though this might be normal here) dishes! Exquisite dishes by a master chef; as someone not used to eating this regularly, it was a first-time experience all around! Various dishes using seafood. Every single one highlights the natural flavors of the ingredients and is light! The stir-fried chicken wings and vegetables were solidly seasoned! I had a-la-carte, but I feel like a course meal would have been better here!

+3

I had the Steamed Pike Conger and Water Eggplant with Garlic. It comes as a set with seasonal healthy steamed soup, small side dishes (pickles), and either Hong Kong congee or white rice, priced at 1,890 yen including tax. The soup has a distinct bitterness. It's the kind of flavor that might divide people's preferences. Jasmine rice is reportedly used for the Hong Kong congee. It has a little bit of tobiko in it and is delicious. The main dish, the steamed pike conger and water eggplant with garlic, had a mild spiciness, and the water eggplant was juicy and delicious. I went alone this time, but judging by the food portions, this is fundamentally a restaurant meant for two or more people to go together and share the dishes they each ordered. I arrived during the Obon holiday lunch rush without a reservation as the 3rd group (6th person), and at that point, two of the lunch sets were already sold out. A reservation is necessary if you definitely want to eat.

+2