Taian

Truly wonderful experience. Very chill vibe, which was a welcome reprieve from the uptight ambience of many Michelin-starred places (let alone one with 3 stars). Kitchen and front of house (many of whom are family) were so nice. Food was immaculate, with lovely, subtle flavors—perfect epitome of kaiseki. The C wine pairing (3 sake + 2 wine; no champagne, didn’t seem necessary) was perfect, and the spare rib was the best I’d ever had (we’d been recommended the rib, otherwise would’ve gone for eel or one of the fish). Easily accommodated my gluten allergy, and I ate nearly everything that my husband (blessed with a normal stomach) had. At the end, the chef met us at the door to say goodbye. Cannot recommend Taian enough—but, if you’re looking for big, flashy flavors and a more Western conception of fine dining (i.e. Nicholas Hoult in the Menu), maybe look elsewhere.

How did this place get 3….THREE…Michelin stars??? Please do not waste your time and money visiting this very over hyped and underwhelming restaurant in Osaka. Literally nothing memorable about the food, just the large bill at the end of food service. Interior was boring, service was slow and not attentive, food was unimaginative and the menu disconnected overall. I’m sure the physical quality of the food was great, but for THREE stars I expect A LOT more than we we got. Highly disappointed and a complete shame to see other places with less accolades in Osaka are dramatically better in every way. Someone paid off someone else to get these stars. No other explanation for this bait and switch experience. You have been warned!

I really don’t understand how this restaurant got any Michelin stars. The food is very average, and the service is very slow. I would definitely not recommend this place to anyone and would not come back

This restaurant is 10 minutes walking distance from dontonburi and a short walk from subway line. This ground level three Michelin star chefs counter dining with one table for four warm greeting as we came in no photos are allowed of the chef and the chef in the kitchen. Sat down the chef table and offered the drinks the drinks pairing with two saki, and a glass of red wine looks like good value. We had a glass of champagne in addition. We were asked to choose the mains which we choose Eel. The food was good, very subtle in taste. None of the dishes were strong or overpowering. We started off with a selection of 5 different mouth / bite size dishes. All interesting especially the hair noodles and the Green sauce dish. This was followed by second course: the fish in broth, fresh, very mild flavours. The third course was another fish dish with a whole side of Roe- both cooked beautifully. The fourth - another white fish with small Okra. The fifth: was the mains of eel which was rolled into what looked like a danish- beautifully presented. The sixth: a piece of fried fish. The seven is a piece of fish in thick broth The eight was the rice with pickles and miso. Finally the desert : fruits in pear with gin added to it. Service was very polite efficient. There is an additional 10% service and 11% tax to the base value. Found the pair drinks package of good value.