Comptoir Feu Osaka

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 Less

Comptoir Feu, a gem nestled in the heart of Osaka, is not merely a restaurant but a sanctuary of culinary excellence, helmed by the exceptionally talented Chef Ayumu Sato. This exclusive venue, known for its innovation and intimacy, currently opens its doors only on demand, catering to a select group of regular patrons who have come to expect nothing but the extraordinary from Chef Sato’s kitchen.

Last night’s dining experience was nothing short of stellar, a testament to Comptoir Feu’s enduring commitment to culinary artistry. After delighting guests with his signature menu, Chef Sato ventured into a realm of spontaneous creativity, crafting three additional dishes on the spot that left everyone in awe. Among these impromptu creations, the fried rice – or as it is affectionately known in Japanese, "Chahan" – was particularly outstanding. This dish, seemingly simple, was elevated to an art form under Chef Sato’s deft hands, each grain of rice perfectly seasoned and harmonizing with an array of flavors that captured the essence of Japanese finesse and French elegance.

Chef Sato’s approach to cuisine is revolutionary, blending the boundaries between cultures and ingredients to produce dishes that are not only visually stunning but also soul-stirring. His use of premium ingredients, like the much-celebrated beluga caviar, further underscores the luxuriousness of the dining experience at Comptoir Feu. The restaurant itself, with its limited seating, ensures an intimate encounter with the chef’s culinary genius, making each visit uniquely personal and memorable.

Comptoir Feu, under Chef Ayumu Sato’s visionary leadership, stands as a monument to the transformative power of gastronomy. It is a place where food transcends its physical form to become a medium of expression and connection, mirroring the vibrant spirit of Osaka. In this exclusive setting, every dish narrates a story, every flavor evokes emotion, and every meal becomes an unforgettable chapter in the diner’s journey. Chef Sato’s dedication to his craft and his patrons is evident in every aspect of Comptoir Feu, making it a must-visit destination for those fortunate enough to be welcomed into its enchanting world. Less