in osaka, japan (jan’24)
a incredible first dinner in osaka, huge thank you to the hosts @tomokohappycamper for the invitation. chef ayumu cooks in an 8 seater restaurant which has now ‘closed’ but still open only for regulars from previously. used to be (and still is) one of the most famous innovative style chef in kansai, his menu changes daily and he cooks whatever he feels like in the moment, with no fixed menu or recipes. when given the opportunity, i jumped at the chance and it really was one of the most incredible ‘innovative’ restaurant i’ve yet to visit in japan.
utilising japanese ingredients with a bit of french technique, all ingredients and sauces highly complement each other and really shocks the palate. for instance the lightly torched sawara with a fukinoto sauce, maguro zuke with a concentrated fish based sauce and basque chilli. loved his take on pasta with a sicilian chilli and pesto with bear ragu, his cooking on the french averyon duck with the sweetest yurine was also sublime. tori dashi prepped with somen and fresh herbs was so warming, before we decided to add a couple more dishes to round this dinner off.
albeit, a pricey meal with the addition of wines, but his cooking, preparations before and during the meal and really pristine ingredients, makes it one of the most memorable meals i’ve had of the trip. one i highly recommend visiting if given the opportunity.
(english menu in comments)
発酵柑 白味噌 九州のたけのこ
さわら 蕗の薹のソース
白菜の中心 鶏出汁 キャビア
本マグロ漬け バスクのチリ 干しハヤのソース
鮑のゼリー 大根 かぼちゃの油
河豚の唐揚げ トロンペットキノコパウダー
赤ぜ海老 ブロッコリー 胡麻と酢橘ソース
熊のラグー ペストパスタ
フランスの鴨 ゆりね 昆布とトリュフソース
鶏出汁の素麺
鯨 発酵ハラペニョ
玉 ブファラモッツァレラ
ゆりね 鴨 イタリアのブロッコリー 炒め物
生姜 干し鮎 スッポン スープ
蟹とたけのこの炒飯
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would revisit: yes
reservations: members only
price range pp: ¥60,000-¥100,000
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📍COMPTOIR FEU
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#2feastingpigs_osaka
#2feastingpigs_japan
