agnel d'or (アニエルドール) Osaka

The interior is slightly dim, creating a calm and high-quality atmosphere.I really appreciated the lovely ambiance that allowed for a relaxed dining experience.I ordered the Lunch Short Course for JPY 11,000:- Biwa Trout, Turnip, Water Shield, Fennel- Bonito, Asparagus, Beans- Aigamo Duck, Shiitake, Myoga, Okra- Grouper, Squid, Zucchini, Saffron- Miyazaki Beef, Treviso, Chili- Blueberry, Lavender, Honey- Black Tea- Tea SweetsThis course was delicious from start to finish! The dishes were colorful and beautifully presented! The flavors of the seasonal ingredients were vibrant, and I enjoyed the original sauces and ways of eating. Each dish felt meticulously crafted. Less

Although not many reviews mention it, this restaurant has been awarded a Michelin star.While it is labeled as French cuisine, the ingredients used are Japanese mountain vegetables and fish, making it closer to a fusion of Japanese and international flavors.The lunch course is priced at JPY 14,000 only.With the lunch course at JPY 14,000, service charge, and water, the total came to about JPY 16,000.Two hours is barely enough to enjoy the variety and volume of dishes served, especially with three desserts included.◎ Aomori Summer Turnip BavaroisMarinated Biwa Trout and JunsaiSeafood Consommé◎ Goferette dyed with Turnip LeavesFennel Flowers◎ Hokkaido Green Asparagus, Edamame, Sasage, Roasted Hiramasu from the Goto Islands, Cream of Fresh Yuba with Anchovy FlavorSoy Milk Sauce and Daidokoro Natto◎ Chilled Flan with Wakayama AbaloneLow-temperature Roasted Abalone, Pickled Shin Koimo, Sea Grapes, NoriMushroom Sauce◎ Hokkaido Sea Urchin, Chips, Freshly Baked Financier◎ Original Bread from a Bakery in OsakaHomemade Butter with Kuromoji◎ Aichi Prefecture's Eider DuckDuck Gate inside Niigata Shiitake, Sliced Duck Breast, Slimy Okra, Myoga, Shiso, Young Shiso, Duck Consommé◎ Roasted Suji-Ara from the Goto Islands,Zucchini Flowers from Yamagata's Taiyo FarmInside the flower, Aori Squid and Fresh Lotus Root from IbarakiFresh Lotus Root from the Goto Islands, Salted Koji Aori Squid, Tartare◎ Miyazaki BeefDomestic Travis Shin MeatFried Bread with Dried ToastKanzuriRoasted Shishito Peppers◎ Kagoshima Future Corn BavaroisGazpacho with Mango and HozukiFresh Corn and Homemade Popcorn◎ Lavender Honey and Fromage BlancLavender Mousse and Fresh Blueberry MousseMarigold and Trenia Herbs◎ Kagoshima Sweet Potato and Apple Karinto ManjuParsonic Cheesecake◎ Herbal Tea Less

It had been a while since my last visit.Everything was delicious, and I was able to enjoy a leisurely conversation, making for a truly wonderful time.Ingredients:Biwa Masu (Japanese Char) ? Jusay (Japanese Wild Vegetables) FennelShellfish Seaweed Small PotatoesShrimp Tomato ?Bonito Asparagus BeansConger Eel Wagyu Island ShallotsKue (Japanese Grouper) Torigai (Bird Shell) Cucumber OkraSummer Venison Treviso (Radicchio) Chili PepperHōzuki (Japanese Ground Cherry) CornBlueberries Lavender HoneyTea Sweets⭐️ The dessert was incredibly delicious too! ^_^ Thank you! Less

Located about a 4-minute walk from Exit 1 of Awaza Station on the Osaka Metro Chuo Line, this restaurant quietly stands on a calm street within walking distance from the Hommachi area.Run by Chef Akinari Fujita, who has honed his skills at renowned establishments both domestically and internationally, this modern French restaurant has been repeatedly recognized as one of the "Top 100 French Restaurants" on Tabelog.Here, you can enjoy a refined course menu that reinterprets seasonal Japanese ingredients through a unique lens.**Menu** - **Biwa Masu, Turnip, Junsai, Fennel** - **Bonito, Asparagus, Beans** - **Eikamo, Shiitake, Myoga, Okra** - **Kue, Squid, Zucchini, Saffron** - **Miyazaki Beef, Treviso, Chili** - **Blueberry, Lavender, Honey** - **Tea Sweets**The interior features a strikingly modern and minimalist design, creating a stylish atmosphere that allows for complete focus on the culinary experience.Each dish captivates with its "three-dimensional beauty" as it arrives at the table.The combinations of textures and temperatures are surprising, offering new discoveries with every bite, far beyond what the listed ingredients might suggest.While you can sense the classic flavors of French sauces, the use of herbs and spices is incredibly delicate, resulting in a light and airy finish overall.Particularly noteworthy are the exquisite cooking techniques applied to the meats and fish, as well as the enjoyable structure of the amuse-bouche and appetizers, which I believe are significant attractions of this restaurant.The staff provides attentive explanations while maintaining a comfortable distance, allowing for a relaxing dining experience until the very end.Though the price point may be a bit indulgent for everyday dining, considering the chef's meticulous attention to detail in each dish, the satisfaction is well worth it. I look forward to returning in a different season.**Review by Instagram@_1show** Thank you for reading to the end. I appreciate all your "likes," "follows," and "saves" for this restaurant. Less

I had lunch in Awaza, Osaka.The artistic and exciting dishes were truly captivating!The interior is slightly dim, creating a calm and high-quality atmosphere.I appreciated that I could choose my own time instead of starting all at once!It was great to enjoy the lovely ambiance without feeling too formal.I ordered the Lunch Short Course for JPY 11,000:- Biwa Masu (Japanese Char) with turnip, water shield, and fennel- Bonito with asparagus and beans- Eider Duck with shiitake mushrooms, myoga, and okra- Grouper with squid, zucchini, and saffron- Miyazaki Beef with trevis and chili- Blueberry with lavender and honey- Black tea- Tea sweetsThe colors and presentation were beautiful and artistic!Each dish was a delightful surprise that I couldn't have imagined just by looking at the menu.The creativity in the dishes and the combination of ingredients were exceptional!The homemade sauces and unique ways of serving were full of originality.Each dish brought out the natural flavors of the ingredients, and everything was incredibly delicious!I also appreciated that they considered my preference to avoid raw foods.I left with wonderful memories and was very satisfied.It was a delightful start to my journey! (⁠*⁠˘⁠︶⁠˘⁠*⁠)⁠.⁠｡⁠*⁠♡ Less

Located just a 5-minute walk from Awaza Station on the Osaka Metro, this French restaurant opened in 2013.It has been awarded one star in the "Michelin Guide Osaka" from 2020 to 2026 and received a 3-tock rating from "Goûts et Saveurs" from 2021 to 2026.Chef Fujita, who trained for about four and a half years in Normandy, Basque, and Lyon, opened his own restaurant after returning to Japan. His dishes are known for their carefully crafted sauces and the ability to showcase a single ingredient through various cooking methods, making them popular among diners.I made a reservation for noon on a weekday. The door opened right on time, welcoming me inside. I was the only customer at that hour, enjoying a private atmosphere until more guests arrived as time passed. Soft piano music played in the background, creating a mysterious ambiance reminiscent of a cave.On this day, I enjoyed the "Lunch Short (6 Dishes)."To drink, I had the "Yuzu Ginger," which offered a gentle burst of yuzu flavor."Biwa Masu, Turnip, Jun-sai"This dish features a summer turnip blancmange topped with marinated Biwa trout roe from Lake Biwa, fresh jun-sai from Akita Prefecture, and a clear consomme soup. The gentle texture of the turnip, the pop of the roe, and the unique smoothness of the jun-sai create a refreshing and summery impression."Gaufrette"This dish consists of marinated Biwa trout fillet sandwiched with sour cream and fermented tartar sauce, delivering a burst of acidity and richness with each bite. The yellow accent of the turnip adds a whimsical touch, resembling blooming flowers."Bonito, Asparagus, Beans"Underneath the green asparagus from Jet Farm in Hokkaido and the young sprouts of fava beans lies grilled bonito from Miyagi Prefecture, topped with a cream made from fresh yuba and shuto (fermented bonito). Finished with a soy milk sauce mixed with dried natto from Daikoku-ji, this dish showcases the chef's layered approach.The bonito is tender and flavorful, releasing umami with each bite. The green flavor of the asparagus and the mellow depth of the fermented sauce combine beautifully, highlighting the ingredients in a multi-dimensional presentation.Specially ordered bread from Le Sucre Coeur Kishibe, served with homemade butter infused with fragrant wood. The attention to aroma and composition is evident throughout the course."Eikamo, Water Eggplant, Myoga, Okra"This dish features Eikamo duck from Aichi Prefecture, water eggplant from Senshu, Okinawa island okra, and myoga, creating a flower garden-like presentation. The moist and tender duck is packed with flavor, complemented by the refreshing textures of the water eggplant and okra, while the myoga adds a refreshing touch. The duck consomme sauce, enhanced with shiso aroma, makes this dish both visually stunning and delicious—my favorite of the day."Kue, Squid, Zucchini, Saffron"This dish features Kue from the Goto Islands in Nagasaki, flower zucchini from Taiyo Farm in Yamagata, squid from the Goto Islands, and a paté made from fresh lotus root from Ibaraki Prefecture. It is finished with a sauce made from rice koji and saffron.Accompanied by flower zucchini stuffed with squid and lotus root paté, and a tartar made from marinated squid and flower zucchini, this dish offers a delightful combination of flavors and textures."Miyazaki Beef, Treviso, Chili"The roast Miyazaki beef is cooked to perfection, tender and rich in flavor with each bite. Accompanied by roasted Treviso stuffed with slow-cooked meat scraps and shishito peppers, it is finished with a sauce made from Pedro Ximénez sherry.The concentrated umami of the meat combined with the sweetness and richness from the sherry creates a decadent dish, with the slight bitterness of the Treviso and the mild spiciness of the shishito providing a nice contrast. Every element of this dish is carefully crafted."Blueberry, Lavender, Honey"This visually striking dish resembles honey trapped within a honeycomb. It features fromage blanc and lavender honey ice cream, perfectly balancing gentle acidity and mellow sweetness, complemented by a delightful floral aroma."Tea Confectionery"This consists of a karinto bun made with new sweet potatoes and apples from Kagoshima Prefecture, filled with a spicy red wine-infused bean paste.Additionally, there are caramelized and dried nuts, paired with iced coffee from Mel Coffee in Honmachi.The entire meal was a continuous surprise, showcasing the chef's creativity. Less

I mainly visit Tabelog Award-winning restaurants, prestigious establishments, and Michelin-starred places, occasionally exploring others as well.I hope this information is helpful.I am grateful for the opportunity and it was a great meal.Awards:Tabelog BronzePrestigious EstablishmentConvenience and Parking:No parking availableDuration of Stay:1 hour and 30 minutesCuisine:JPY 14,000 CourseImpressions:This restaurant offers innovative dishes that keep getting better with each plate. The duck and meat sauce was particularly memorable. The only dish I didn’t enjoy was the cheesecake at the end, but overall, the quality was very high. I will definitely return. Less

As mentioned on their website, this restaurant offers Japanese gastronomy through French techniques, so you won't find much of the classical French style here. The dishes are crafted using Japanese ingredients, and while you might feel a disconnect if you approach them as French cuisine, they are incredibly delicious as Japanese gastronomy. I ordered the lunch course with about 8 dishes and paired it with wine. Each plate is more filling than it appears, and the combination of taste and portion size offers great value for the price! Less

A special dinner prepared by a young apprentice. I brought a friend who had never tried French cuisine at a restaurant before.The overall impression was that it was both creative and delicate.The appetizers were exceptionally refined in flavor, featuring turnip this time, along with a salad of bonito and vegetables, a duck consomme, roasted grouper with zucchini flowers, and roasted Miyazaki beef.The wafer for the appetizer felt a bit soggy. Considering the tenderness of the filling, it would have been better if it had a crispier texture.The zucchini flower was filled with squid, and the complexity of its flavor was so delightful that it left me in awe.I thought the roasted Miyazaki beef was complemented very well by the creative side vegetables.I had heard about their commitment to using domestic ingredients and wines, so I was curious about what would be served, and I truly enjoyed the dining experience. However, since they are young chefs, I believe they could further enhance the crispiness of the wafers, the presentation of the dishes, and the matching of tableware and cutlery. While I was impressed by the flavors of each dish, I hope these young chefs continue to strive for even greater heights. I would love to return for more of their delicious offerings. Less

☑︎ Biwa Masu and Junsai Blancmange☑︎ Biwa Masu Tartare Gaufrette☑︎ Asparagus, Bonito, and Yuba Cream☑︎ Abalone Liver Cold Flan with Abalone and Shin-Koiwa Pickles☑︎ Sea Urchin Financier☑︎ Cherry Blossom Leaf Butter with Choux Bread☑︎ Eider Duck, Rainbow Shiitake, Duck Rillettes with Okra☑︎ Hirase Bass with Flower Zucchini and Aori Squid Tartare☑︎ Miyazaki Beef Roast☑︎ Melon and Sudachi Granita with Jasmine Tea Blancmange☑︎ Honey and Fromage Blanc☑︎ Apple Karinto Manju☑︎ CheesecakeMy personal top three are:1st: "Asparagus, Bonito, and Yuba Cream"The asparagus from Jet Farm is sweet and I love it. The smoked bonito inside was also delicious. The saltiness and creaminess of the yuba cream make this dish the overall winner!2nd: "Sea Urchin Financier"Agnel d'or offers a lot of fun finger foods. The rich sea urchin combined with the sweet financier was a divine pairing. I want to eat it again.3rd: "Eider Duck, Rainbow Shiitake Duck Rillettes with Okra"The shiitake stuffed with duck meat has quite a punch, so the light okra paste on top balances it out well, making it easy to eat! It was wonderful.This is my favorite French restaurant in Osaka. It had been a while since my last lunch here, but I was completely satisfied once again. Less

The nearest station is Awaza, but it's also accessible on foot from Honmachi, taking about 15 minutes depending on the exit.I arrived a little before my reservation time, and the staff was waiting at the entrance.The interior feels like a cave, dimly lit, and sounds echo quite a bit.The course menu for the day was accessible via a QR code.They checked for any dislikes or allergies in advance and provided dishes tailored to each guest.Since I had mentioned it was a special occasion, they surprised me with a message on the dessert and took a photo for me. Such thoughtful service! ☆☆☆The dishes were served to the table, and some had a performance element where sauce was poured right in front of us, making it visually enjoyable as well. ^^Personally, what I loved most about this course was the texture! It was outstanding! The flavors were a bit strong for my taste. Less