For me, this is the second time reviewing this particular restaurant on this sub. I have been visiting this place at least once a year, basically any time I set my foot on the Osaka region. This is not the kind of place that offers the best item in the genre or the most innovative/creative dishes for sure. But everything they serve has been constantly high quality. And their service is top notch. It is precise, attentive and welcoming. Like I have written last time, the chef shows up at the beginning of the course to greet each and every table and he shows up at the end of the meal giving you the leaflet containing the illustration/design of the courses you just had. That is a very nice touch. On top of that, I would like to mention this one wait staff I have begun seeing in the place since last year. Whenever she serves an item on the menu and explains it to me, she seems to be actually liking and feeling proud of the dish in front of me. If that is an act, I think she deserves an Oscar, so, props to her.
The only thing I would nitpick regarding the course served this evening would be the non-alcoholic pairing which they just began serving this season. First of all, I appreciate the creativity behind it. And secondly, I also appreciate the fact that unlike the other non-alcoholic pairings that I have tried, this one actually emphasizes more on the aroma rather than the actual taste of the drink. That is certainly a new experience. But the problem is that is not something I prefer. Taste wise, they were all simply dull and bland. (Again, when it comes to the aroma, it becomes a quite different story).
Detailed explanation regarding the dishes served today are following. I am going to include 4 beverages as well.
Catalana di fegato grasso: Foie Gras pudding, torched sugar on top to add some creme brulee feel to it. Served with espresso creme and Mascarpone foam.
1-1. Non-alcoholic pairing no.1, typical non-alcoholic sparkling wine. Nothing to comment on it.
Pasta fredda: Capellini served with caviar on top with shine muscat and lemon gest.
Insalata di rapa: Turnip salad with Kanpachi (great amberjack) carpaccio, served with pecoros onions and Stracciatella di bufala. There is also sorbet made out of some herb which I do not recall what kind exactly, unfortunately.
3-1. Non-alcoholic pairing no.2, distilled non-alcoholic(!) drink made out of bergamot, sweet potato and various herbs. It was quite a surprise. When the first drink came out, I thought they were going for typical pour-something-we-bought-TM kind of pairing. And they brought this. The distillation was completely in-house made too-they actually showed me the whole setup which I could see across my table-. Throughout the course, I just smelled it time to time, it was quite pleasant. At the same time, it lacks a ‘kick’ to it.
Brasato ai funghi: Today’s MVP no. 1. On the left side, Beef cheek braised with red wine and miso. On the right side, various mushrooms stir fried with butter, served with burdock root puree underneath and dried porcini powder sprinkled on top. It also got served a little bit pungent cheese to bring out the flavor of miso inside the sauce. While lots of ingredients and layers coexist on this dish, nothing seemed to be out of place. It was a great answer to its french cousin.
Tagliolini e calamari: Kensaki ika (Swordtip squid) and taglioni, served with water cress and black olives. The squid was prepared both cooked and raw. At first you sense the texture of thinly sliced raw Kensaki ika and then, it felt like its presence got enhanced by the broth and the diced meat inside the sauce with the same origin.
5-1, 5-2. Herbal tea mixed with acidic fruit juice. They actually let me pour the mixture of juice into the cup and the color changed.
- Cartoccio. Sea bream, hamaguri clam and various vegetables. Its strange parchment choice of plastic came from the fact that it is basically baked pouch containing hot soup. Visually unique, I give them that. (Unfortunately, the photo failed to convey the feeling.)
6-1. ‘Hinoki’ drink, they actually made a cup of drink out of hinoki wood. Like the second beverage, the emphasis was clearly on the armoma side of the spectrum. It was supposed to be paired up with the lotus root, soon to be served with the main.
Arrosto di manzo: Roasted wagyu served with lotus root and various garnishes. Properly done, but nothing special overall.
Spaghetti Pomodoro: One item that has never been disappeared on their menu, ever since the opening, AFAIK. Today’s MVP number 2. Really basic, but extremely well done.
Gelato alla carota o cachi: A palate cleanser, fashion fruits sorbet served with ginseng semi-freddo. Both the sorbet and the semifreddo chip was on the not so sweet side of spectrum which was a wonderful choice, because the actual dessert was right behind it.
Torta di mela. Today’s MVP no. 3. Italian version of tarte tatin, served with roasted apple, apple slice simmered in red wine, white chocolate (dyed in red), assam tea gelato and the sauce made out of red wine and apple. The hidden PoTG would be the rum they used for the pastry which added the pleasant bitter taste. Lots of things were going on here, but nothing felt out of place, once again.
Espresso, served with dark chocolate salami and marshmallow.
by ExSogazu
1 Comment
I like the leaflet menu