Hide

For sashimi, some diners have particularly remembered the freshly grated wasabi, prepared just before the dishes arrived, and the fragrance of kinome leaves. At Hide, you can build a meal from sashimi featuring seasonal fish, followed by other small dishes. The menu has included raw bluefin tuna from Nagasaki, spear squid and seared conger eel from Tokushima; a three-kind sashimi platter starts at 2,200 yen. One group ordering sashimi and tempura for the table said that a serving was later prepared for a guest who arrived late. For dinner with a few people, a platter makes a good place to start.

Alongside a tempura assortment, the fried dishes include seasonal vegetable tempura and small prawn tempura. One diner was impressed by the care taken to skewer ingredients just before frying, as well as the presentation. Pairing sashimi and tempura with lotus-root dumpling in yuba sauce adds another of the restaurant's signature dishes to a seafood-focused meal.

Kamameshi—rice cooked in an individual pot—makes a fitting finish. Chicken and vegetable rice and grilled conger eel rice are each 1,320 yen; ginger eel rice and wagyu beef and burdock rice are also available. Visitors have also described enjoying a three-kind horse-meat platter, steamed soft-shelled turtle in a teapot and rice cooked with meat and burdock. The selection works for a meal of several small plates or for diners who want a more substantial finish.

The sake list includes a one-go serving of Shōchikubai and glasses of Kure and Tsukasabotan Senchū Hassaku, among other options to pair with seasonal dishes. In the restaurant in Katamachi, Miyakojima Ward, Osaka, there are counter seats and private rooms, making it an option for both small parties and groups. Dishes vary by day, so call ahead if there is something in particular you hope to order.