Funachef (フナシェフ) Osaka

I was invited by a friend to Funachef, a place I had been curious about for a long time.After waiting for three months, I was really looking forward to it.I was surprised to find it in such an unexpected location! ^_^ At 6:00 PM, the dishes started coming out for the guests who had made reservations.Right in front of the counter, the dishes were beautifully plated one after another. You could really feel the chef's dedication to the food, and it was so visually appealing that I was mesmerized.From the very first dish, everything was so cute and delightful, featuring seasonal ingredients that made the experience feel very much in tune with the season until the very end.I was completely full, which was a first for me at a French restaurant! I was both physically and mentally satisfied!*For those with smaller appetites, they can adjust the portions of meat and fish, so you can request "smaller portions" if needed! I asked for less, and even then, I was satisfied!~To the staff~You were quick to notice us, and the service was wonderful! However, I would like to mention one thing: before serving the fish and meat dishes, I believe you explained something, but it was a bit hard to understand what you were asking. It would have been clearer if you simply asked, "Would you like a smaller portion of meat? How are you feeling about your appetite?" I apologize if I missed something!The woman who joined me usually eats quite a lot, but even she felt full, so I think it would be nice for Funachef to offer portion suggestions, especially for women, to avoid any food waste. ^_^ I look forward to the next time I can visit! Less

I made a reservation at a French restaurant in Tenma that is usually fully booked. I checked the chef's story and secured a table for the Obon holiday. This was my first visit with my husband.✨Highlights:- Enjoy delicious dishes in a lively and fun atmosphere.- Watch the cooking process from the counter.- Each plate is filled with a variety of ingredients, making for a visually stunning presentation.The pumpkin soup and the sea bass dish were both incredibly delicious this time as well.I wonder when I can bring my family here too! Less

I visited for lunch for the first time in a few years.One of the highlights is the chefs' cooking right in front of you, creating an exciting atmosphere! ✨It had been a while since my last visit, but each dish was beautifully crafted and, as expected, delicious.The chefs' engaging conversations and the process of the dishes being prepared made it not just about the taste, but also a lively experience!I heard that reservations are now easier to make, so if you're interested, be sure to check for available tables regularly.I hope to have the chance to visit again... This is definitely a place I want to return to! Less

•Omakase Course JPY 11,000•Cauliflower Mousse, Two Types of Shrimp Tartare, Tomato Jelly•Potato, Sakura Shrimp and Burrata Cheese, Yellowtail Tartare, New Onion Blancmange•Salmon Confit, Pumpkin Soup•Braised Beef Tongue, Spring Cabbage•Pan-Seared Sweetfish with Vegetable Stew, Sweetfish and Baby Shrimp Sauce•Basque Pork•Peach Compote and Fresh Peach•Baked SweetsI absolutely love Funachef!This was my first visit since giving birth, and I’m so happy to be back in this wonderful space. ♡I always come here with my dear friend, and once again, everything was delicious, beautiful, wonderful, and fun! ♡The presentation is stunning, but the flavors are beyond amazing! ◎Just being here and enjoying the food lifts my spirits. ◎I appreciate the chef's personality and the hospitality of the staff.This is a place I want to keep coming back to.It was a great meal. Less

I enjoyed a course meal at Funachef, a popular restaurant in Tenma. As expected from its reputation, each dish showcased the chef's dedication, making for a highly satisfying dining experience from start to finish.The menu featured seasonal ingredients, and not only were the dishes visually stunning, but each one also had a well-balanced flavor that allowed me to truly appreciate the natural deliciousness of the ingredients. The appetizers, main courses, and desserts were served at a good pace, building anticipation with each course. I was particularly impressed by the precision of the cooking and the sauces, which were simple yet deeply flavorful.The restaurant has a calm and comfortable atmosphere, and the staff provided attentive and thoughtful service. The explanations of the dishes were clear, enhancing the overall enjoyment of the meal. I feel this place is perfect for special occasions or important gatherings with loved ones.It's easy to see why this restaurant is so popular; the course offered great value that exceeded the price. If you're looking for delicious French or creative cuisine in the Tenma area, I highly recommend visiting this establishment. I believe the menu changes with the seasons, so I look forward to returning to try different dishes in the future. Less

This French restaurant is about a 5-minute walk from JR Temma Station. The chef here used to be the personal chef for Japan's national soccer player, Keisuke Honda. As a soccer fan who has supported Honda, I was intrigued and had wanted to visit this place for years. (It's a popular spot, and it was hard to find availability on reservation sites, but I finally made my first visit this time!)I had the lunch course for JPY 11,000, plus a wine pairing with 6 glasses and a Perrier, totaling JPY 20,800. It was my first time experiencing a French course where you can order seconds! It was quite interesting. Not only was the food delicious, but I also enjoyed seconds, leaving me completely satisfied (laughs). The chef and staff's desire to make customers happy was evident in both the food and service, making it a wonderful restaurant where I could relax and enjoy my lunch, even on my first visit. It was a great meal! Less

Since March, the lunch service on weekends has switched to the dinner menu at this restaurant. I visited on a Saturday and enjoyed the dinner course priced at JPY 18,000 (tax and service charge not included). The young chef, Mr. Ken, was at the counter... or perhaps I should refer to him as "Chef Ken" now. Coincidentally, his parents were dining at the same time, and it was quite impressive to see him pouring his heart into each dish in front of them. He clearly wants to be recognized as a chef and to bring joy to his family through his cooking. That sentiment quietly resonated through the way he cooked and plated the dishes. The atmosphere in the restaurant was warm and inviting throughout, yet for some reason, I found myself holding back tears. Being able to show appreciation to one's parents is truly wonderful and something to be envied (*´ω`*). As always, the dishes were exquisite. Chef Funao's cooking has a distinct "Funachef style" that is unmistakable. Even if I were blindfolded, I feel I could identify his dishes by taste alone, as they have a unique character and definition. I ended up ordering both the fish and meat dishes again. There are many places that fill your stomach, but few that leave your heart satisfied. I look forward to my next visit next month. It was a great meal. Less

I had been eyeing this restaurant for a while. I made a reservation over a month ago through TableCheck for a Sunday lunch at 12 PM with my family. While there seems to be an 11,000 JPY course available for weekday lunches, the Sunday lunch is priced the same as dinner (19,800 JPY), making it essentially a "lunch version of the dinner course."The location of the restaurant is a bit tricky to find, but you can reach it with the help of Google Maps. However, the entrance is also somewhat hard to spot (laughs). On the second floor of a traditional Japanese house, you ascend a slightly steep staircase to find counter seats facing an open kitchen.To summarize my overall impression, this place exceeded my expectations as a "high-density restaurant." While they certainly pay attention to presentation, it’s not just about flashiness; they enhance the satisfaction of the flavors through meticulous details. The quality of the dishes is impressive, but you can also feel their strong awareness of "constructing a meal" in terms of composition, temperature, and pacing.Each dish was served with a detailed explanation of its name and ingredients, but I didn’t take notes, so I hope you can imagine from the photos.What particularly stood out to me was the initial amuse-bouche (sea urchin with citrus jelly) followed by a series of early appetizers. Seven small dishes arranged on a black donut-shaped plate evoked the style of Spanish "tapas" rather than traditional French cuisine. The variety in texture, temperature, and flavor direction kept it from being monotonous, making it a very skillful start to the course.Next was a terrine featuring okra and young corn, which left me wondering how they achieved such a beautiful cross-section while enjoying its taste. Sandwiched between a carpaccio of Kenken bonito, one of the highlights of the day for me was the chawanmushi (savory egg custard) made with firefly squid. The rich umami and slight bitterness of the squid blended smoothly into the creamy texture, capturing the essence of the season. At the bottom of the dish was rice resembling risotto, perfectly balancing Japanese and Western elements.The main course featured two options: fish and meat. The fish was pan-seared sea bass, with a crispy skin and tender flesh. The cooking was spot on, maintaining the delicate nature of the sea bass while providing a satisfying dish overall. The meat was roasted duck, which was truly exceptional. Without a doubt, it was the best duck I’ve ever had. With each bite, the umami spread, and the careful cooking brought out the meat's potential beautifully.Dessert was also impressive, featuring baked goods, granita, and ice cream served in a parfait style. We finished with coffee brewed using a unique method.For drinks, I started with "Today's Beer" and then chose a pairing of six glasses. Similar to the dishes, they provided detailed explanations of the brands and characteristics when serving, but I didn’t take notes, so I’ll skip that. The drinks complemented the dishes without overpowering them, creating a harmonious pairing that I personally enjoyed. My family member, who doesn’t drink, had two cups of black soybean tea served in a wine glass.The total bill came to 53,800 JPY. While that may not seem cheap at first glance, considering the quality of the dishes, the number of plates, and the overall experience including pairings, the pricing feels justified."Just because it’s a high-end restaurant doesn’t automatically mean it’s delicious," but this place left a lasting impression as a restaurant that makes you want to reflect on the entire course after finishing your meal.I hope to create an opportunity to revisit in a different season.It was a great meal! Less

I was really looking forward to visiting Funachef, known as the conscience of modern gastronomic French cuisine ❤️This restaurant is run by Chef Funao, who has gained fame as the personal chef of Keisuke Honda, celebrated for his commentary during the World Cup.You can really see the difference in the young staff's enthusiasm and eagerness to learn at such a high-level establishment!The nine dishes prepared right in front of us were delicate yet bold and beautiful. And they are sustainable…It feels like they intentionally use less glamorous ingredients and elevate them through skill.I was captivated by the kindness of the dishes, which are so gentle that you never feel tired of eating them ❤️For wine pairing, there are two options: six glasses or eight glasses. Since we were here, we opted for the eight glasses!There was no written menu; everything was explained verbally by the staff. This is also part of their training.◆ Amuse-bouche ◇ Cauliflower mousse with two types of shrimp and yuzu ◆ Bread ◆ Assorted Appetizers (7 types) ◇ Blanched new onions and pork belly rillettes ◇ Escabeche with black sesame sablé ◇ Black olive sablé with sea bass tartare and arugula ◇ Beef shank with white beans ◇ Sakura shrimp with hashed potatoes ◇ Corn and sweetfish rillettes with basil flavor ◇ Arancini with cuttlefish, prosciutto, edamame, and pea purée Each dish was crafted with great care.◆ Sea bream and vegetable terrine Just look at that beautiful cross-section ❤️The meticulously calculated dishes are not just about appearance.◆ Wakayama Kenken bonito tataki With tomato and hibiscus gazpacho sauce ◆ Jerusalem artichoke flan With a spiced foam sauce Inside, there was a risotto with firefly squid ◆ Poached thread-sail filefish With spring cabbage sauerkraut And a sauce with whelk and sweet shrimp with saffron ◆ Roasted duck Served with mushrooms and turnips ◆ Dessert Here, Chef Funao explained… I was so mesmerized that I couldn’t catch everything he said, haha.The main dessert was a three-dimensional creation: ◇ Purée made with bell pepper and coconut milk ◇ Chocolate cake with American cherries poached in port wine ◇ Beet and mascarpone mousse ◇ Rhubarb jam The plate was beautifully arranged with various sweets. Simply impressive ❣️◆ Mignardises ◇ Chocolate financier ◇ Galette The herbal tea served after the meal was from Uf-fu, a place near my home!The composition of the dishes, the balance of flavors, and the emotional impact made me want to applaud at the end ❤️Bravo ❣️I’m already looking forward to my next visit! Everything was incredibly delicious ♪It was a great meal (๑･̑◡･̑๑)Visit score: 4.05 Less

I visited this French restaurant, Funachef, during the Golden Week holiday after making an online reservation as part of my exploration of the top 100 restaurants. Upon entering, I found the seating for 11 in a residential area near Tenma Station in Osaka. I ordered the "Lunch Course" during my reservation. Each dish in this course was impressively crafted with extraordinary passion, showcasing a deep respect for the ingredients and a delicate sensibility. The flavors were exquisite, with standout dishes like the "White Asparagus Bavarois," which had a remarkable creaminess, and the "Hairy Crab Flan," bursting with seafood umami. However, there were moments when the uncompromising guidance from the artisan chef created a somewhat tense atmosphere that reached the dining area. While I understand the pursuit of quality in both the food and service, it might not suit those who prioritize a relaxed dining experience. I would love to visit again! It was a great meal! Less