Located about a 5-minute walk from JR Osaka Tenmangu Station and Osaka Metro Minami-Morimachi Station, Shimanami French Murakami is a French restaurant that opened in 2017, just beyond the Tenjinbashi-suji shopping street.It is popular for its modern French cuisine that highlights local ingredients from the Shimanami area, such as seafood and citrus from Ehime Prefecture.I arrived just before noon on a Sunday. Since it’s reservation only, I booked in advance through Tabelog. I had been wanting to visit for a long time, but my schedule never aligned until now.The interior features counter seating in front of the kitchen, as well as table and semi-private seating, making it suitable for a variety of occasions from dates to small gatherings. What stood out to me was how the decor truly reflects the essence of Shimanami. Art related to Hakata Island and Imabari is subtly displayed, and the napkins are made from Imabari towels, showcasing the chef's love for his hometown in every detail.Upon being seated, I was welcomed with a plate featuring the restaurant's logo on an Imabari towel, along with the day's menu.On this day, I enjoyed the "Lunch Menu Saison." For drinks, I had "Shimanami Sparkling Lemon" and "Shimanami Sparkling Mikan.""A Small Starter to Begin"On the left, there was a crispy rice cracker topped with freshly boiled shirasu (whitebait) from Imabari, paired with a Kujo green onion sauce. The fragrant ocean scent of the crispy cracker combined with the umami of the shirasu and the aroma of the green onion captivated me from the very first bite.On the right, a sablé made with wasanbon sugar topped with rillette of lemon pork, fig jam, and pistachios. The refined sweetness of the sablé, the richness of the pork, the sweet and sour fig, and the nuttiness of the pistachio all came together in a delightful bite that truly represented Shimanami!"Bonito, Grilled Eggplant, Beets"The bonito from Ainanshi was grilled over straw, topped with a salad of beets and apples, and asparagus. Surrounding it were marinated water eggplants with a chicken bouillon cracker, a red sauce made from beets and plum paste, and a grilled eggplant mousse.The chewy texture of the bonito, infused with a strong aroma from the straw, combined with the refreshing acidity of the beets and apples, and the crunch of the asparagus created a harmonious dish. The combination of the juiciness of the water eggplant and the texture of the cracker was interesting, and with the addition of the acidity from the plum paste and the aroma of the grilled eggplant, the bonito transformed into a different deliciousness, representing both the sea and land of Shimanami on one plate."Sea Snail, Mochi Pork, Juicy Tomato"A dish filled with the aroma of basil, butter, and seafood. A sauce made from hazelnuts enveloped the dish, with dried tomatoes underneath. On top, a risotto combining the liver of the sea snail and barley created a flavor that harmonized the umami of the ocean, the acidity of the tomato, the nuttiness, and the gentle texture of the grains."A Gift from Ehime"A mousse of foie gras set with Ehime mikan. The smooth texture of the rich foie gras mousse combined with the refreshing acidity of the mikan was exquisite. The accompanying bitter chocolate powder added a spicy kick that was a nice accent."Corn Coffee"A chilled soup made from Ehime corn, topped with coffee-flavored oil and grilled corn. The smooth texture spread the gentle sweetness of the corn, while the roasted corn's aroma and the coffee-flavored oil added a fragrant accent. The accompanying black pepper-flavored cheese sablé added a nice spice and texture contrast to the rich soup.Focaccia made with hijiki seaweed from Ehime Prefecture."Seasonal Fish, Burnt Yogurt, Flower Zucchini"The poached fish from Ainanshi was paired with a sauce made from fish bones and scraps, complementing the crispy skin and tender flesh perfectly.Accompanying it were grilled flower zucchinis from Ehime, with sliced skin and the flower part fried to create a textural contrast. The aroma and freshness of the sauce made from burnt yogurt and butter mixed with basil beautifully tied together the flavors of the fish and vegetables."Iwakijima Lemon Pork"A dish featuring tender pork cooked to perfection, layered with the refreshing citrus notes typical of Iwakijima. A reduction of kumquat, cooked with the skin, was served alongside, enhancing the pork's flavor with its gentle sweetness and subtle bitterness. The sides included fried celery, carrots, and enoki mushrooms, each contributing their own aroma and texture.Two types of melons from Ozu, differing in color and texture, were layered with soft warabi mochi and jelly, adding a Japanese element to the dish. The almond blancmange had a pleasant richness and smooth mouthfeel, pairing well with the refreshing acidity of the yogurt ice cream.Even as a solo diner, I enjoyed my meal as the staff engaged with me, making for a delightful experience.
We use cookies on this site to enhance your user experience.
