Last day of our Osaka trip and we decided to try something a little different from the traditional
Japanese food we had eaten up until this point. Found this place via tabelog and what a great result that turned out to be. The restaurant itself is beautifully furnished and you sit at the counter watching the chefs prepare your food.
Despite it being a Saturday night, it was very quiet, with only two other groups of guests. At first we were a little concerned, but after the amuse bouche we realised we had nothing to be worried about. The kitchen turned out plate after plate of incredible food over, what can only be described as, a magical 2 hours.
Standouts were perhaps the desserts, where the quality of the fruit really shone through. From the savoury courses it was hard to pick a winner as they were all fantastic. Hard to believe they are not recognised in the Michelin guide yet.
Definitely not one to be missed if you’re in Osaka. Descriptions of each course are written below:
Amuse Bouche – crab with tomato jelly and avocado, duck consommé, charcoal cone with foie gras and charcoal and focaccia with Japanese cured ham
White asparagus with asparagus mousse, shellfish jelly and two different types of caviar. As a precursor to this course we were given a spoonful of each caviar to try and to notice the differences
Green asparagus, scallop tartare with yuzu and prawn foam
Raw prawns, uni, green peas and spring onion mousse
25 different types of Japanese mushrooms, with chawanmushi, mushroom broth, mushroom puree and black truffle
Blue lobster, many different types of cauliflower, lobster bisque and cauliflower puree
Toothfish with bergamot sauce and lemon mash potatoes
Dry aged duck breast with red wine sauce, duck thigh in orange sauce, salad and spring onion chip
Crown melon with melon ice cream and brandy sauce
Strawberries with tea mousse, tea jelly and condensed milk ice cream
Petit fours – canele, macaron and blueberry tart
by throwaway14022108