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Foodle Reviews
10 / 10
on 25 Jan 2024
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... More
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
10 / 10
on 07 Apr 2022
This place is now closed and can only booked by a few and only as a buy out 貸切。
The Chef is the master of creativity and improvisation. Given this it is astonishing what he produces. Beg your friends to bring you there.
10 / 10
on 21 Jan 2022
Kashikiri at CF. Always a pleasure to see the master wing it. Never a recipe, always inspired by the ingredients.
10 / 10
on 18 Nov 2021
The Chef continues to amaze me. No recipes, only inspiration. I am sure he does not know what to cook at night when he gets up in the morning, but he produces stunning dishes all by himself. Some of them pure genius. For example the shiitake served with Tardivo Chicory. The mushroom cut like a steak, fried in a pan with olive oil and then served with chicory from Italy. Stunning.
His Daikon with truffle sauce releases endless umami while the bite and acidity of the daikon creates texture.
Pure... More
The Chef continues to amaze me. No recipes, only inspiration. I am sure he does not know what to cook at night when he gets up in the morning, but he produces stunning dishes all by himself. Some of them pure genius. For example the shiitake served with Tardivo Chicory. The mushroom cut like a steak, fried in a pan with olive oil and then served with chicory from Italy. Stunning.
His Daikon with truffle sauce releases endless umami while the bite and acidity of the daikon creates texture.
Pure Pleasure!
The Chef will change his concept in the new year with becoming more a training center for young chefs. He will, thankfully, open up for his regular customers. Less
9 / 10
on 02 Aug 2021
Free spirit Sato-san is always a delight to visit. He sources world wide (Challans Duck) and developed his own style which is neither French or Japanese, but very tasty. For example the Katsou (鰹, skipjack tuna). Half of it raw, half it short grilled and then seared with Binchōtan directly. Neatly piled up and then covered with 24 month old Parmesan shavings. Who would have thought combining these flavors.? But it works, like the rest of the meal.
on 21 Jul 2021
Comptoir Feu コントワール フー
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Tucked away in what I can only describe as a hidden room at the end of a short maze in a non-descript building in Osaka. Even with the caviar dollop on the pasta, don't mistake this place for anything other than what it is. Straightforward, awesome food using the top ingredients. Interesting combination of flavours on some dishes and just delicious all-round.
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#料理 #レストラン... More
Comptoir Feu コントワール フー
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Tucked away in what I can only describe as a hidden room at the end of a short maze in a non-descript building in Osaka. Even with the caviar dollop on the pasta, don't mistake this place for anything other than what it is. Straightforward, awesome food using the top ingredients. Interesting combination of flavours on some dishes and just delicious all-round.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevcheosaka #comptoirfeu #kevcheinnovative TL4.59-G @comptoirfeu Less
10 / 10
on 28 Mar 2021
The master, the culinary genius. His skills to create new menus out of the ingredients he found at the market the very morning is unparalleled.
10 / 10
on 12 Sep 2020
Coming into the second floor 8 seater restaurant would not make you believe that you entered a TabeLog Gold restaurant, one of 35 in 2020. The Chef is dressed in fun t-shirt and chats completely relaxed with his oncoming guests. One starts to look around and sees a tiny Binchotan(備長炭) Grill besides a three flame gas stove. And besides the Chef there nobody else. When asked about this, he says he does not have any friends and therefore works by himself. So here we are, a restaurant which is... More
Coming into the second floor 8 seater restaurant would not make you believe that you entered a TabeLog Gold restaurant, one of 35 in 2020. The Chef is dressed in fun t-shirt and chats completely relaxed with his oncoming guests. One starts to look around and sees a tiny Binchotan(備長炭) Grill besides a three flame gas stove. And besides the Chef there nobody else. When asked about this, he says he does not have any friends and therefore works by himself. So here we are, a restaurant which is very hard to book, my next reservation is for me is next year, 2 seatings for 8 people each and no staff. Everything is done by the man himself. Chef Sato is mostly self-taught and incredibly talented, he is also very much free format. I don’t think he has any recipes but follows his inspiration after sourcing the ingredients. That makes this food exciting, but I am sure sometimes uneven. We were lucky as all of the dishes were sublimely good, perfectly executed (with the exception of my meat which I would have liked a touch rarer than served).
Some outstanding dishes like the ebi, untreated just pan fried and then a little steamed in creamy sauce with a light cheese flavor. Less
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Address
1 Chome-1 Sonezakishinchi, Kita Ward, Osaka, 530-0002, Japan
