In the Ritz-Carlton hotel, the hotel is very large, ask the waiter to find it, the standard French food made inside, the steak is great, the local domestic beef is made, the egg pudding is super delicious.

Trip Gourmet Awards 2023

La Baie

▹ and Niu まつした Shangtong り Store ▹ Osaka City ranked first Tabelog ▹ 2018 100 stores ate a sushi roast here at the beginning of the year, and presented the previous evaluation together. The whole package is simple but full. And Niu sushi, Niu Nubu Nubu Hot Pot, Hot Pot Soup Udon Noodles, Dessert. It is the quality of beef in this store, so the barbecue, Shouxi roast, and stew pot in each row are all outstanding. Friends who want to eat meat after shopping near Umeda can consider this one.

Trip Gourmet Awards

Osaka top1000 cut cooking ・ small cuisine Michelin star a little creative and food means that the Beixindi, where the famous store is gathered, is very hidden. The dishes are small but the number of products is super popular. The store is open until two o&#39;clock. After 12 o&#39;clock, you can enter the store. Suitable for supper

The meals here are not cheap, but definitely worth it. The teppanyaki here is great. Just looking at it makes people have a big appetite. The atmosphere here is also very good, everyone looks very kind and friendly. The service here is really nothing to say, everyone is very polite.

This store has a lot of Udon varieties, Western, Korean, Japanese! ! And whether it is a jade, two jade, or three jade is the same price, so my friends and I chose two jade, the bowl is not too big (big than my head). Later, I checked the Internet and found that the amount of this house was already too much. One jade 260g and two jade 520g. Later, I noticed that there were no people around to order two jade. The man sitting behind was just ordering 1.5 jade. We actually finished all of it. Plus the soup is estimated to be 1kg heavier, so sin.

在丽思卡尔顿的酒店里面，酒店很大，问问服务员就可以找到了，里面做的标准的法国菜，牛排很棒，用的是当地国产牛肉做的，鸡蛋布丁超级好吃。

丽丝卡尔顿作为梅田地区最老牌和著名的酒店，附属餐厅的出品肯定也是不会差的，正宗的法式口味，硬挑毛病都挑不出来，简直是完美到极点！！！

As the oldest and famous hotel in Umeda, Ritz-Carlton will definitely not be bad. The authentic French taste, the hard fault can not be picked out, it is perfect! ! !

光是丽丝卡尔顿的名头就已经可以说明一切了，美食美景无需过于赘述，关键是除了已经可以预料的优点外，还额外给食客有不少惊喜，这个就很难得了。

Rice Carlton&#39;s name alone can already explain everything, the food beauty does not need to be too detailed, the key is that in addition to the advantages that can be expected, there are many surprises for diners, this is very rare.

位于大阪中心地区的利兹卡尔顿酒店5楼的传统法餐。用餐环境和服务，都是很棒的。店内装饰着很多欧式的画像，有些主菜还会在你面前制作。大部分利用的人都是约会和生日宴会，餐厅可以准备蛋糕花束，如果是纪念日利用的话值得推荐。但是料理的味道过于传统，没有什么出彩的地方，没有一道菜能留下印象。

Traditional French meals on the 5th floor of the Leeds Carlton Hotel in the heart of Osaka. The dining environment and service are great. The store is decorated with many European-style portraits, and some main dishes will be made in front of you. Most of the people who use it are dating and birthday parties, and the restaurant can prepare cake bouquets, which is recommended if it is an anniversary use. But the taste of the cuisine is too traditional, there is nothing to be seen, and no dish can impress.

掌勺的厨师并未刻意张扬其嫁接法日两种烹饪方式的能力&mdash;&mdash;铺展法式风格时，他小心翼翼地限制了这种浓郁的烹饪法对当地食材原味之美的压抑。主菜煎虾皮缀方头鱼让人印象深刻，煎烤到位的方头鱼肉含有汁水，其鱼皮部分因被镶上了烘烤过的虾皮，口感上被赋予了香脆的对比，视觉上也被增添了金黄麦穗的收获画面；餐盘里的酱汁不是用来表现艺术感的，了解此道的厨师花费了心思，将时蔬、肉汁、海鲜和蛋黄酱组合起来，让菜品的味感颇有分寸地得以变化及延伸；无疑，让人满意还有侍者不卑不亢的专业服务。法国菜到底是关于口感学还是饮食学&mdash;&mdash;关于这一话题，业界争论不休，这位厨师似乎在加以探索。个人认为，对于这家餐厅，米其林评审们给予的评分似乎有些保守甚至吝啬，它应得到更恰当的评价才对&hellip;&hellip;

The chef did not deliberately promote his ability to graft two ways of cooking spreading French style, he carefully limited the strong cooking method to the local ingredients to suppress the original beauty. The main dish fried shrimp skin is decorated with square head fish impressive, the fried roasted square head fish meat contains juice, its fish skin part because it is set with baked shrimp skin, the taste is given a crispy contrast, and the visual is also added to the golden wheat ears harvest picture; The sauce in the plate is not used to express the artistic sense, the chef who understands this way has spent his efforts to combine seasonal vegetables, gravy, seafood and mayonnaise, so that the taste of the dishes can be changed and extended in a proportional manner; undoubtedly, there is a satisfactory professional service that the waiter is not humble. Whether French cuisine is about taste or diet a topic that the industry debates, the chef seems to be exploring. Personally, the Michelin reviewers seem to be conservative or even stingy in the ratings for this restaurant, and it deserves a more appropriate evaluation.

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