ad hoc (ad hoc ) Osaka

Today, I had lunch at this restaurant.This establishment is a recipient of the Tabelog Award 2026 Bronze.I made a reservation by phone in advance.The course was priced at JPY 14,300, tax included.For drinks, I had non-alcoholic champagne.The dishes included:* Scallops, yellow garlic chives, and Japanese pear. Scallop ice, scallops marinated in kombu, combined with yellow garlic chives and Japanese pear, topped with sesame seeds and drizzled with sesame oil.* Hairy crab and colorful tomatoes. Various mini tomatoes on top, with tomato seeds, and a fermented tomato soup underneath, featuring shredded hairy crab.* Zucchini, Hokkaido shrimp, and dukkah. Yellow zucchini and a spiced sauce underneath, with ravioli containing Hokkaido shrimp, topped with slices of yellow zucchini and sprinkled with dukkah spice.* Bread.* Ezo abalone, green gazpacho, and junsai. Sea grapes on top, with a gazpacho made from melon, cucumber, and celery underneath.* Hamo eel, edamame, and Nanko plum. Grilled over charcoal for aroma, served with myoga, hamo extract, plum vinegar, and chrysanthemum flower sauce, topped with powdered Nanko plum.* Managatsuo (Japanese mackerel), white eggplant, and Kanayamaji miso. Pan-seared Managatsuo from Ehime Prefecture, topped with micro fennel, accompanied by okahijiki, deep-fried white eggplant, and a sauce made from Kanayamaji miso and port wine.* Ryusen-do black pork, Yamato clams, and okawakame. Roasted Ryusen-do black pork from Iwate Prefecture, served with a sauce made from Yamato clams from Tottori Prefecture, along with a sauce of Man-gaji peppers, shimarakkyou, and aosa seaweed, garnished with sticky okawakame.Desserts included:* White peach, sheep's milk, and hibiscus. Poached white peach, sheep's milk ice cream, and hibiscus mousse.* Watermelon, aojiso (green perilla), and coconut. A blancmange made with shiso and salt, topped with aojiso and watermelon sauce.* Dacquoise filled with Hokkaido blue cheese and figs.* Petit fours with almonds and cardamom.* After-meal drink: Hokudai Roasting Room's haute couture blend coffee.The total came to JPY 15,268.It was a great meal! Less

I visited during lunchtime. The appetizer featured scallops topped with ice, which was a refreshing and enjoyable experience from the start. The second appetizer, a dish with hairy crab and fruit tomatoes, was also delicious, and the ravioli had a hint of cumin in the sauce, adding a nice touch of spice. The almost raw, fresh conger eel was served with plum and chrysanthemum, perfectly capturing the essence of summer. For the fish dish, I had the managatsuo. It was my first time enjoying grilled bonito in such a stylish way, and pairing it with Kaneyama miso and white eggplant was simply delightful. The meat dish featured Ryusen-dou black pork, and I personally recommend eating it wrapped in okawakame. The bread was mild and likely to appeal to everyone. It was delicious. For dessert, there were a total of four types, each visually exciting. The dessert made with white peach, sheep's milk, and hibiscus had a bubbly texture with ice inside. Personally, my favorites were the dacquoise with blue cheese and the florentines flavored with cardamom. This was the first time I found dacquoise so delicious, perhaps because it contained my beloved blue cheese and figs. I would love to visit again if I have the chance! ^^ Less

The service was very attentive, allowing me to enjoy my time from start to finish.The staff were kind and provided clear explanations about the dishes, making it easy to enjoy the meal with peace of mind.The portion sizes of each dish were just right, allowing me to savor a variety of flavors in small amounts, which is a delightful aspect.I think the volume is particularly suitable for women. I was able to enjoy not only the taste but also the presentation of the dishes while dining at a leisurely pace.This restaurant is highly recommended for those who want to enjoy attentive service and take their time with the food.However, compared to other establishments, I didn't feel it had any particularly strong points.I had high expectations, but it was a good restaurant overall.I would love to visit again if the opportunity arises. Less

I made a reservation and visited on a Friday during the week. The interior is bright and warm, featuring a lot of wood, and the staff provided polite and clear explanations. From the first dish, I enjoyed the visual appeal, the aromas, and the flavors. Seasonal vegetables were generously used, along with herbs that brought a sense of the season. The presentation, centered around green, matched the restaurant's concept and atmosphere beautifully. I look forward to returning in winter to enjoy more seasonal vegetables. While I can't convey the detailed flavors, I can say it was simply delicious. I highly recommend visiting for anyone considering it. Less

◆Visit Rating 4.07 Michelin ★ 5th in Osaka French Cuisine 67th in National French Cuisine ◆About the Restaurant This is a charming house restaurant that offers beautifully crafted modern French courses, incorporating seasonal ingredients and the essence of Japan's four seasons. The chef trained at restaurants like Calendrier and Rabe, and opened his own place at a relatively young age. Reservations for the next day can be made after 9:30 AM the previous month. Please check for any changes as they may occur. At the time of my visit, they were accepting only one group of one person. ◆Impressions I made a reservation through Ikkyu. The atmosphere inside the restaurant is dimly lit and very stylish. It’s the ideal space where I would love to enjoy a meal. The service was attentive and excellent. The dishes were creative and innovative from start to finish, and they were all exceptionally delicious. Given the price range of the course, I personally felt that a more luxurious main dish would have made it perfect. This is undoubtedly one of my top choices for French lunch in Osaka. ◆Meal Cost (Tax Included) JPY 13,000 + Service 10% ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎✔︎ Hokkaido Senpochi Oysters Mallow, Myoga, White Wine Sauce, Caviar, Nagaimo, Olive Oil Incredibly creamy and delicious oysters, cut into small pieces for easy enjoyment. The flavors were diverse with a delightful sliminess. ✔︎✔︎✔︎✔︎ Buckwheat Galette with Young Sweetfish from Lake Biwa, Kinzanji Miso, Nameko Mushrooms, Water Spinach, Buckwheat Noodles, Perilla Leaves An unexpected combination that was surprisingly delicious. It had a herb-like flavor, yet was distinctly different from herbs. ✔︎✔︎✔︎✔︎ Puree of Onions from Kaizuka, Escargot, Confited Free-Range Eggs from Kawachin, Miyazaki Beef Consomme, Italian Fish Sauce A shocking level of deliciousness; the sauce alone was incredibly tasty and moving. The Miyazaki beef was top-notch. This dish is unforgettable. ✔︎✔︎ Hyogo Asparagus, Green Curry, Italian Parsley, Garlic Sauté, Spices, Hamana Lake Clams, Herb Salad with Coriander A surprising dish featuring green curry? It was very delicious, light, and refined—Thai people would be impressed! ✔︎✔︎ Hokkaido Water Octopus, Pickled Shimarakkyo, Sankamaki Tomatoes, Chamomile Sauce, Tomato Sauce, Tomato Granita A dish that allowed me to fully enjoy the texture and coolness of the octopus. It was light yet full of diverse flavors. ✔︎✔︎ Kagoshima Sujiara Rolled, Charcoal-Grilled Puree of Selvatica, Herb Oil, Risotto, Bergamot, Charcoal-Grilled Broad Beans, Herbs A compact yet incredibly delicious fish, with a citrusy herb flavor. ✔︎✔︎ Hokkaido Shiranuka Town Venison, Zucchini, Blueberries, Amazon Cacao, Chocolate The venison was impressively delicious—light yet flavorful. The combination of venison with berries and chocolate was excellent, showcasing the chef's skill. ✔︎✔︎✔︎ Kawachi Ice Cream, Grilled Corn Crumbs, Miyazaki Mango, Caramel Espuma, Espresso Sauce A taste that cannot be replicated elsewhere, truly moving. ✔︎✔︎ Matcha and Pistachio Tart from Tsuboichi in Sakai A tart with a strong pistachio flavor, very delicious. ✔︎ Milk Tuile, Fromage Blanc Mousse, Honey Chatzume ✔︎ Post-Meal Beverage ◆Notes ◆Disclaimer *The Michelin and Gault & Millau ratings include information from past and recent evaluations. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics, etc. For example, Tokyo may be slightly more expensive. The overall score is generally determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would yield a score of 4.0. Taking the price into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Regular visits/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for a lifetime/Absolutely recommend *I carefully evaluate to the first decimal point. *If I notice any discrepancies in the criteria, I occasionally review past evaluations. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the highest importance on location and satisfaction relative to the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include the meal costs. Less

- Cold consomme soup with Hokkaido Shima Ebi, mint, and lemongrass - Fresh Hokkaido Shima Ebi tart with flower zucchini - Sapporo oysters from Hokkaido - Nagaimo, myoga, and moringa - White wine cream sauce - Oyster extract espuma - Fried young sweetfish from Lake Biwa - Buckwheat groats and their galette - Kaneyama miso, nameko mushroom sauce, and water spinach condiment - Perilla leaves - "Kaizuka Wase" onions - Onion puree and slices - Free-range egg yolk confit - Miyazaki beef roll - Colatura soup - Fried Kamo eggplant - Black garlic and port wine sauce - Smoked eel and fava beans - Port wine sheet - Green asparagus and clams - "Green curry" made with asparagus and spices - Octopus emulsion - Roasted Sanboku tomatoes - Island shallots and physalis pickles - Chamomile jelly - Tomato water granita - Charcoal-grilled sujiara - Risotto with a hint of bergamot acidity - Purslane puree - Yellow beans and micro fennel - Roasted La Campagne pigeon - Breast meat with cacao nib and nut powder - Thigh meat with Amazon cacao sauce - Purple carrot wrapped in red shiso - Corn ice cream with grilled corn and Miyazaki mango, caramel espuma, and espresso sauce - Pistachio and Tsuboichi matcha tart - Fromage blanc blancmange with Kawachi pomelo and Nose honey sauce, and dried whipped milk tuile - Lime and lemongrass herbal tea - Lemon cake Less

I made a reservation for lunch on a holiday. I think it's still relatively easy to get a reservation. The interior has a bright atmosphere, and every dish was beautifully presented and delicious, including the desserts.I especially enjoyed the dish featuring rich shiitake mushroom broth with the whole shiitake mushrooms, and the main dish of tender chicken paired perfectly with the grape pepper and miso sauce.The ambiance of the restaurant was lovely, and the service from the staff was precise and courteous. Even with drinks, the price for lunch was just a little over JPY 20,000 per person, making it a well-balanced and accessible French dining experience. Less