Fujiya 1935 Osaka

This was my second visit to Fujiya 1935.This time, I enjoyed a summer course paired with wine, taking my time to savor seasonal ingredients and the unique combinations that Fujiya 1935 is known for.I was delighted to experience different seasonal dishes compared to my last visit! Including the pairings, I thoroughly enjoyed everything this time as well. ☺️Here’s what I had today:- Memory Sketch: Edamame / Shirokinutake (white silk mushroom) / Corn / Black Abalone- Chilled Pasta with Hamo (pike eel) and Wasabi- Sweetfish with Arugula Selvatica Sauce- Open Ravioli with Eggplant and Robiola Cheese- Natural Beef from the North with Green Summer Vegetable Sauce- Soft-Shelled Turtle Paella- Pistachio Parfait- Mango and Vanilla- Berry Jelly- Goat Milk Cream PuffIt really feels like summer! Less

The innovative creations served at Fujiya 1935 are beautifully and colorfully presented on the plate, resembling works of art. I am captivated by the masterpieces crafted by the talented Chef Tetsuya Fujiwara, and I keep coming back for more.This seasonal restaurant features the star of the day: the Ayu (sweetfish) from Takatsu River, confit at a low temperature. The sauce made from wild arugula resembles a vibrant green garment, exuding a refreshing aura that makes it almost too beautiful to eat. This is my fourth time enjoying this signature dish from Chef Fujiwara, and it’s something I want to savor throughout the year!I indulge in a variety of dishes that showcase seasonal ingredients like eel, abalone, hamo (pike conger), Wagyu, and soft-shelled turtle, all complemented by fresh summer vegetables that embody vitality.The exquisite beauty of the dishes feels like visiting an art museum, and I am completely enchanted!It was a great meal! (^^)Today's menu: JPY 54,000Chilled Tomato Soup (served in the waiting room)Appetizers:Edamame Mousse, Yura's Purple Sea Urchin, Fukui, Mikata Five Lakes, Thin Blue Eel, Grape DoughCorn Bread filled with bubblesChiba, Bōsō Black AbaloneChilled Pasta with Hamo and Wasabi, CapelliniNatural Ayu from Takatsu River with Wild Arugula SauceRavioli with Eggplant and Goat Robiola CheeseHakkōda Mountain Short Black Wagyu with Green Summer Vegetable SauceSaffron Paella with Soft-Shelled TurtlePistachio ParfaitPineapple and VanillaBerry JellyGoat Milk Cream PuffCoffeeTea Pairing Less

~Information~ ☆ Established in 1935 by my great-grandfather, Fujiya 1935 is a Western-style restaurant. ☆ Awarded 2 Michelin stars in the Osaka Guide. Visited by two people Omakase Course Alcohol Pairing ~Memo~ I am grateful to have visited Fujiya 1935 for the second time this year! Since it’s a seasonal course, I’m thrilled to be able to come back with each change of season. This time, at the end of July, I enjoyed a course featuring splendid sweetfish, pike eel, and summer vegetables like corn. The course for the day was as follows: ◉ Memory Sketch Edamame, Yura sea urchin, thin eel wrapped in seaweed crepe, steamed corn bun, black abalone ◉ Chilled pasta with pike eel and wasabi ◉ Wild sweetfish with arugula selvatica sauce ◉ Open ravioli with eggplant and robiola cheese, served in a genovese soup ◉ Short black Wagyu with green summer vegetable sauce ◉ Soft-shelled turtle paella ◉ Pistachio parfait ◉ Pineapple and vanilla ◉ Berry jelly ◉ Goat milk cream puff Less

The theme of Fujiya 1935 is "A Dining Table of Seasons and Memories," and during the Tenjin Festival, they featured dishes made with conger eel on the menu.Memory Sketch:- Edamame, Yogo Lake's fine eel, corn, black abalone- Cold Pasta with Conger Eel and Wasabi- Wild Sweetfish (from Hiki, Shimane) with Arugula Sauce- Zucchini Flower and Lemon Kitalra- Tankaku Wagyu with Nuts and Herbs- Soft-Shelled Turtle Paella- Edamame Ice Cream- Pineapple and Vanilla- Berry Jelly- Goat Milk Cream PuffsEvery meal is filled with surprise and joy.Thank you always.It was a great meal. Less

This was my second visit to the restaurant.Once again, the food was delicious.I enjoyed a full course that captured the refreshing essence of the rainy season.Each dish was meticulously prepared, evident in both its presentation and flavor.It was incredibly delicate.The background music featured the sounds of frogs croaking.What a stylish touch!For drinks, I opted for the pairing.Champagne and wine.I had little knowledge about wine, but the sommelier shared insights about the regions, making it a delightful experience.I definitely want to come back! Less

I had a dinner course at Fujiya 1935 located in Tanimachi 4-chome. As a renowned restaurant representing Osaka, it had been on my radar for a while, and it exceeded my expectations with a truly wonderful experience.The dishes were not only delicious but also came with stories and surprises, sparking lively conversations with each serving. Seasonal ingredients were skillfully utilized, showcasing their appeal while maintaining a sense of originality. The visual beauty of the dishes was complemented by carefully considered aromas and textures, making it a feast for all five senses.The staff provided exceptionally attentive service, with thorough explanations of the dishes and thoughtful gestures, allowing us to enjoy a comfortable atmosphere throughout the meal. The restaurant has a calm ambiance, making it ideal for special occasions or important gatherings.It felt less like just dining and more like savoring a work of art or an experience. I highly recommend this outstanding restaurant to anyone looking for a special dining experience in Osaka. I look forward to returning in a different season. Less

It has been three months since my last visit, and the season is shifting from fresh greenery to the rainy season. Upon being seated, I noticed the menu had a subtitle: "A Table of Seasons and Memories." As I browsed through the menu, I eagerly anticipated the delicious seasonal dishes that would be served. Today, I requested a tea pairing.- Memory Sketch (Ali Shan High Mountain Tea) Junsai (water shield), scallops, young sweetfish, and new tea bread.- Hairy Crab with Seasonal Flowers (Oriental Beauty) I was curious about the crab, and then a beautiful sketch appeared. On a jelly of sea urchin, hairy crab, and scallops, vibrant green peas and flowers were both beautiful and delicious.- Kinmedai (Golden Eye Snapper) and White Shrimp with Fennel (Orange) I heard that in this season, one can enjoy exquisite white shrimp rice bowls in Toyama. Today, the collaboration with kinmedai is delightful.- Zucchini Flower and Lemon Kithara (Wenshan Baozhong Tea) This is probably my first time trying kithara. The flavor is good, but the texture is particularly enjoyable.- Natural Beef with Nuts and Herbs (Rooibos Tea) The naturally raised beef has a rich flavor that intensifies with each bite.- Clam and Chamaecyparis Mellow (Frozen Peak Oolong Tea) The clam mellow is completed right in front of me, enveloped in the aroma of chamaecyparis.- Fava Bean Ice Cream (Tzupin Qingxin Oolong White Tea) - Pineapple and Vanilla - New Tea Jelly - Mugwort and Strawberry While reminiscing about the ingredients, I had a wonderful time until the end. I look forward to visiting again in a different season. Less