Masuda Review

On the small road in Shinsaibashi, it is not too easy to find, but you can also find it with Baidu map. Kaiseki cuisine is very particular, and the dishes are prepared in advance. It is best to arrive on time.

The food is fresh and exquisite, the chefs prepare every dish very seriously, the attitude is rigorous and humble, the spirit of the craftsman is admirable, the environment is very good, and there are many guests, a very good experience

Every dish in Putian is quite distinctive. We have eaten quite a lot and the taste of addiction is also great. Of course, the wallet is also quite enjoyable when paying. Most of them are repeat customers. The location is not easy to find. It is in a small alley and on the second floor.

Good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good,

这家餐厅环境不错 用餐时候周围都是当地人，氛围很好有说有笑，虽然完全听不懂，也能被周围轻快的气氛感染，一菜一味，味道很好，同时也惊叹店家对食材香味的专注和研究，关键摆盘都很精致 推荐哦

在心斋桥大丸百货后面一条小胡同里，不起眼的小楼的2楼的尽头，白色的暖簾上面写着店名《桝田》。店铺是割烹的形式，店主站在吧台的中间，还有6-7个小徒弟。吧台后面是一个包间，包间用推拉式的门分割成了两间，如果人数多的话，也可以打开连起来。在大阪料亭：《吉兆》分店学习后，转战割烹店《割烹 榎里》，担任料理长。有了料亭加割烹的双重经验后，开了现在的店铺。丰厚的经验，运用到了目前的料理中。可以做到2周换一次菜单的店铺真是少之又少，而且中午怀石的价格在5000日元左右，摆盘精美，器皿可爱，赢得了广大女性的喜爱。中午的怀石，近一年的预约都已经满了。而且店主不会耍大牌，一些名店的店主，基本上就是摆一摆盘子，料理都几乎不上手的。他几乎都没有闲着，一直在忙，这也是对待料理对待客人的一种态度吧。今晚的所有天妇罗，都是由店主亲自炸的。一上来的八寸，是女儿节主题，女儿节的陶瓷碗可爱极了，还装饰着一支樱花。吧台后面装饰着一副字画，上面写着《伯乐一顾》出自： 人有卖骏马者，比三旦立市，人莫知之。 往见伯乐曰：“臣有骏马，欲卖之，比三旦立于市，人莫与言。愿子还而视之，去而顾之，臣请献一朝之贾。” 伯乐乃还而视之，去而顾之。一旦而马价十倍。

非常有名的怀石料理店，也非常贵的特色，就是类似于开放式的厨房吧，师傅就在你的面前给你烹饪，然后马上递给你吃，吃完之后再给你做下一道，还挺不错的。