Comptoir Feu Osaka

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

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

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