Located just a 5-minute walk from Awaza Station on the Osaka Metro, this French restaurant opened in 2013.It has been awarded one star in the "Michelin Guide Osaka" from 2020 to 2026 and received a 3-tock rating from "Goûts et Saveurs" from 2021 to 2026.Chef Fujita, who trained for about four and a half years in Normandy, Basque, and Lyon, opened his own restaurant after returning to Japan. His dishes are known for their carefully crafted sauces and the ability to showcase a single ingredient through various cooking methods, making them popular among diners.I made a reservation for noon on a weekday. The door opened right on time, welcoming me inside. I was the only customer at that hour, enjoying a private atmosphere until more guests arrived as time passed. Soft piano music played in the background, creating a mysterious ambiance reminiscent of a cave.On this day, I enjoyed the "Lunch Short (6 Dishes)."To drink, I had the "Yuzu Ginger," which offered a gentle burst of yuzu flavor."Biwa Masu, Turnip, Jun-sai"This dish features a summer turnip blancmange topped with marinated Biwa trout roe from Lake Biwa, fresh jun-sai from Akita Prefecture, and a clear consomme soup. The gentle texture of the turnip, the pop of the roe, and the unique smoothness of the jun-sai create a refreshing and summery impression."Gaufrette"This dish consists of marinated Biwa trout fillet sandwiched with sour cream and fermented tartar sauce, delivering a burst of acidity and richness with each bite. The yellow accent of the turnip adds a whimsical touch, resembling blooming flowers."Bonito, Asparagus, Beans"Underneath the green asparagus from Jet Farm in Hokkaido and the young sprouts of fava beans lies grilled bonito from Miyagi Prefecture, topped with a cream made from fresh yuba and shuto (fermented bonito). Finished with a soy milk sauce mixed with dried natto from Daikoku-ji, this dish showcases the chef's layered approach.The bonito is tender and flavorful, releasing umami with each bite. The green flavor of the asparagus and the mellow depth of the fermented sauce combine beautifully, highlighting the ingredients in a multi-dimensional presentation.Specially ordered bread from Le Sucre Coeur Kishibe, served with homemade butter infused with fragrant wood. The attention to aroma and composition is evident throughout the course."Eikamo, Water Eggplant, Myoga, Okra"This dish features Eikamo duck from Aichi Prefecture, water eggplant from Senshu, Okinawa island okra, and myoga, creating a flower garden-like presentation. The moist and tender duck is packed with flavor, complemented by the refreshing textures of the water eggplant and okra, while the myoga adds a refreshing touch. The duck consomme sauce, enhanced with shiso aroma, makes this dish both visually stunning and delicious—my favorite of the day."Kue, Squid, Zucchini, Saffron"This dish features Kue from the Goto Islands in Nagasaki, flower zucchini from Taiyo Farm in Yamagata, squid from the Goto Islands, and a paté made from fresh lotus root from Ibaraki Prefecture. It is finished with a sauce made from rice koji and saffron.Accompanied by flower zucchini stuffed with squid and lotus root paté, and a tartar made from marinated squid and flower zucchini, this dish offers a delightful combination of flavors and textures."Miyazaki Beef, Treviso, Chili"The roast Miyazaki beef is cooked to perfection, tender and rich in flavor with each bite. Accompanied by roasted Treviso stuffed with slow-cooked meat scraps and shishito peppers, it is finished with a sauce made from Pedro Ximénez sherry.The concentrated umami of the meat combined with the sweetness and richness from the sherry creates a decadent dish, with the slight bitterness of the Treviso and the mild spiciness of the shishito providing a nice contrast. Every element of this dish is carefully crafted."Blueberry, Lavender, Honey"This visually striking dish resembles honey trapped within a honeycomb. It features fromage blanc and lavender honey ice cream, perfectly balancing gentle acidity and mellow sweetness, complemented by a delightful floral aroma."Tea Confectionery"This consists of a karinto bun made with new sweet potatoes and apples from Kagoshima Prefecture, filled with a spicy red wine-infused bean paste.Additionally, there are caramelized and dried nuts, paired with iced coffee from Mel Coffee in Honmachi.The entire meal was a continuous surprise, showcasing the chef's creativity.
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