Gessen
(月泉)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Chef
Sanshiro Okada - Actively exploring unknown and remote cuisines
Food
By disassembling and reconstructing, classic dishes are vividly transformed into original creations
Space
Simple and fresh. 2,000 bottles of natural wine are also aging.
Review
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Review 139casesFollower 130PeoplePick-up reviews
不動のNo.1
★ 2023年6月 #月泉 食べログ4.34 #食べログ2024bronze 食べログ大阪府中華部門1位 食べログ大阪府総合ランキング5位 兎にも角にも大好きなお店 料理はもちろんの事岡田シェフ、スタッフ、空間全てにおいて好き 本間は毎週行きたいくらい好きです。笑 カ...Find out more
2023/06 Visitation
13times
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Review 4,371casesFollower 1,372Peopleリクエスト多め会
4ヶ月ぶりの訪問になった月泉さん。 今回は食事メインで食べたいものをリクエストする会になりました。 よだれ鶏 帆立貝柱 縞鯵ジャスミン茶燻製 タコ山椒 かぶら 原...Find out more
2024/05 Visitation
3times
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Review 1,223casesFollower 1,456People今日も最高の料理月泉
今日も月泉さんに来れてめちゃくちゃ嬉しくてたまりません 友人４人と食事会 料理は事前にリクエストします。 前菜、空芯菜炒め、大根餅は定番で出てきます。 空芯菜炒めの味付...Find out more
2024/04 Visitation
20times
Restaurant information
Details
| Restaurant name |
Gessen（Gessen）
|
|---|---|
| Categories | Chinese |
| Phone number (for reservation and inquiry) |
06-6366-0055 |
| Reservation Availability |
Reservations available |
| Address |
大阪府大阪市北区西天満1-6-4 |
| Transportation |
4 minutes walk from Naniwabashi Station on the Keihan Nakanoshima Line 5 minutes walk from Kitahama Station on all lines 213 meters from Naniwabashi. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999～￥999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料、チャージ無し |
Seats/facilities
| Number of seats |
18 Seats （ 6 seats at counter, 12 seats at tables） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Website | |
| The opening day |
2014.9.26 |
| Remarks |
We have not been open for lunch since September 2015. |
閉じる
ChefSanshiro Okada - Actively exploring unknown and remote cuisines
Born in 1980. He spent six years as second chef at the prestigious restaurant "Kūshin," said to have created a new style of "avant-garde, aggressive Chinese cuisine" in the Kansai region. He also worked at the now-defunct natural wine pioneer "Bistro a Van Daigaku," where he gained a deep knowledge of wine. In 2014, he opened "Gekkei" in Nishitenma. He still frequently travels to remote areas of mainland China, energetically exploring lesser known Local Cuisine and local cuisines. He is passionate about absorbing and applying what he learns.
Food By disassembling and reconstructing, classic dishes are vividly transformed into original creations
"Originality is the most important thing," says owner and chef Sanshiro Okada. "Even classic dishes can be given a new perspective and appeal by rethinking each and every step of the process," he says with passion. For example, the chicken with saliva is made with a five-day aged fond de legume (vegetable stock), and the sweet and sour pork is inspired by the temperature control of Chocolate used in tempering Sachertorte, expressing a multi-layered and multi-dimensional flavor that far exceeds imagination. This great author's charm continues to grow day by day.
SpaceSimple and fresh. 2,000 bottles of natural wine are also aging.
The simple interior blends in with the relaxed streetscape of Nishitenma. While the atmosphere is unpretentious, the aesthetic sense in the details, such as the textured plaster walls and antique Chinese lighting from the 1950s, is linked to the food. The selection of tableware is also outstanding, ranging from contemporary artists to Ko-Kutani. Another floor stocks a collection of aged natural wines, including Langlois, with around 2,000 bottles, which is another source of enjoyment for fans who visit the restaurant from all over Japan.
Every bite is a beautiful drama of aroma and flavor. Avant-garde Chinese cuisine that is updated daily.
Striped horse mackerel smoked with jasmine tea, shrimp potato cooked in clear soup flavored with morning chilli pepper, foie gras soaked in Shaoxing wine and steamed at low temperature... His unique d
...ishes, based on Chinese cuisine and using Japanese and Western recipes, and developed with his outstanding imagination, have been described as "independently pioneering a completely new horizon for Chinese cuisine." The sensual drama of aroma and taste in every bite easily exceeds the imagination of the eater, powerfully expanding the possibilities of Chinese cuisine.