Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Honko Getsu
(本湖月)The Tabelog Award 2024 Silver winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Chef
Hideo Anami - The ultimate bowl created through an unwavering philosophy
Review
-
Review 904resultsFollowers 132peopleBlue crab, salmon roe, Unshu mandarin orange Matsutake mushrooms from Iwate costing 150...View details
2023/09 visited
12 times
-
Review 106resultsFollowers 82peopleWinter Lake Honko
A store that has established its reputation through many different experiences It wasn't ...View details
2020/09 visited
5 times
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Review 14resultsFollowers 4peopleWe had it in a tatami room on the second floor. I think the tatami room is great for ente...View details
2018/07 visited
1 time
Restaurant information
Details
| Restaurant name |
Honko Getsu（Honko Getsu）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2017 Silver winner
The Tabelog Award 2017 Silver winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Gold受賞店
The Tabelog Award 2021 Gold 受賞店
2020年Gold受賞店
The Tabelog Award 2020 Gold 受賞店
2019年Gold受賞店
The Tabelog Award 2019 Gold 受賞店
2018年Gold受賞店
The Tabelog Award 2018 Gold 受賞店
2017年Silver受賞店
The Tabelog Award 2017 Silver 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 WEST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
06-6211-0201 |
| Reservation availability |
Reservations available |
| Address |
大阪府大阪市中央区道頓堀1-7-11 |
| Transportation |
5 minutes walk from Namba Station on the Midosuji Subway Line 320 meters from Osaka Namba. |
| Opening hours |
|
| Average price |
JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
15 Seats （ There are 8 seats at the counter） |
|---|---|
| Private rooms |
Available For 2 people、For 4 people、For 6 people |
| Private use |
Unavailable |
| Non-smoking/smoking |
Designated smoking area Counter seats non-smoking The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Counter seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Remarks |
Dinner course: 35,000 to 45,000 yen |
Our environmental and social efforts
Reducing food waste
Offering vegan menu
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Categories
Rankings in nearby areas
閉じる
ChefHideo Anami - The ultimate bowl created through an unwavering philosophy
Born in Fukuoka Prefecture in 1949. After training at a Japanese restaurant in Osaka, he worked in charge of in-flight meals for Japan Airlines in Paris, France, and after returning to Japan he worked at the main branch of Kitcho. In 1974, at the age of 25, he became head chef of the Japanese restaurant Kogetsu. In 1994, he purchased Kogetsu and changed the name to Honkogetsu. He uses only domestically produced ingredients to bring out the best in the ingredients, and expresses the "Japanese chic" of the four seasons and the changing times. In 2012, he won the bronze award at the 3rd Ministry of Agriculture, Forestry and Fisheries "Cooking Masters" awards.
Kaiseki cuisine for special occasions allows you to enjoy the flavors of domestic ingredients from each season along with Japanese culture through tableware.
In Hozenji Yokocho, a narrow stone-paved alley in Namba Sennichimae, small restaurants and bars line the streets. Here, there is a Japanese restaurant that has been awarded two Michelin stars. The lux
...urious interior of the sukiya-style building, Honkogetsu, is furnished with a sophisticated look. Behind the counter made of cypress wood that is over 600 years old, the owner, Hideo Anami, who trained at the main branch of Kitcho, is standing at the kitchen. He uses only carefully selected domestic ingredients, and his philosophy is to bring out the best in each ingredient. While the cuisine follows the traditional flow of tea ceremony, it has a delicate and deep flavor that does not feel old. The main dish, the "Nimonowan" (boiled rice bowl), is like a treasure box. Anami, who says that he creates a "story" as a chef in a round bowl that resembles the universe, has a deep knowledge of Japanese culture such as art and tableware, and encountering tableware that is part of his collection is one of the pleasures of the restaurant.