himitsunoshefuzuteburu: Rotating Guest-Chef Counter

Each run at this eight-seat counter lasts only a few days, and each brings a different well-known restaurant that usually cooks dishes it does not serve at home. Past residents include the tempura specialist Numata, the Chinese restaurant Mei (朙), KUROMORI from Miyagi and Gion Yamaguchi. The most-reviewed run so far came from Tonkatsu Noguchi: a tasting course of single tonkatsu slices from six to ten pork breeds, each fried to order.

Most reviews cover the Noguchi runs. Guests praise the frying and the extra slices offered as refills, and they single out breeds such as LYB pork shoulder loin and Hayashi SPF rib loin. They also mention a tara shirako (cod milt) fry, a wild kue (grouper) cutlet, and a closing shoyu katsudon or katsu curry. One sommelier pairing grew from five planned wines to nine. Other residents drew similar praise, notably Mei's matsutake and pike-conger fried rice and KUROMORI's dried-abalone risotto fried rice.

Price is the main complaint. Several reviewers felt the Noguchi × Iwamoto course cost about ¥10,000 more than Noguchi's usual course for similar food, and blamed the location. The visiting chefs cook in a borrowed kitchen. One said only 60–70% of his normal cooking came through, and another reviewer found the frying slightly less crisp than usual.

Prices depend on the chef. Reviewers in 2025–2026 paid around ¥12,000 for the Noguchi lunch course, ¥16,500 for the Noguchi × Iwamoto course with drinks extra, ¥25,000 for Koshiro's yōshoku menu, ¥30,000 for Shimogamo Saryo and ¥55,000 for Mei. Typical dinner spend is ¥60,000–79,999. Diners rate the cooking highly but call the value fair rather than generous. Regulars of these chefs say they pay extra for the pop-up and its address.

• Getting there: about 6 minutes' walk (387 m) from JR Osaka Station, West Exit. The counter is at the far end of the 1st floor of Grand Green Osaka South Building, and one reviewer could not find the door, so allow extra time.
• Booking: reservation only, through the GRAND CHEFS' VALLEY website (gcv.osaka), with member registration, likely in Japanese. Walk-ins are not possible. Runs sell out quickly, though extra seats are sometimes released at short notice. Check which chef is in residence before booking.
• Menu: set course only. Sake and wine are served, and a sommelier is available.
• Payment: credit cards accepted (VISA, Master, JCB, AMEX, Diners). Electronic money and QR code payments are not accepted. Payment may be taken in advance by card.
• Seats: 8 counter seats. There is a private room for 6, and the venue can be booked for private use.
• Smoking: non-smoking.
• Parking: available.