Shimanami French Murakami (しまなみふれんち Murakami) Osaka

The dish featuring sea snail, barley, and grapefruit has become a memorable plate of the year! This was my first visit to Shimanami French! Having lived in Ehime for 7 years, I found every dish to be a masterpiece utilizing local ingredients. The wonderful array of dishes brought back so many memories. I was truly satisfied.The interior features tiles from Imabari and Kikuma, showcasing the owner's love for Ehime. The prices are also very reasonable. This is a fantastic restaurant that promotes the charm of Ehime, making me want to visit again! ⭐︎ Everyone, please make sure to visit this place. It was a great meal! I will definitely come back! Less

First of all, I have tried several French restaurants, but this has become my personal favorite!I prefer a moderately casual atmosphere over a too formal one, as it makes me feel more comfortable.I was seated at the counter, where I could see the cooking process, and I had a wonderful time!The dishes were not overly classic, made with carefully selected ingredients from Ehime, and each one was truly delicious!This restaurant is quietly located near Tenmangu Shrine in Nammorimachi, and the clientele is different from that of bustling areas, creating a calm and relaxing atmosphere.I look forward to visiting again after the seasons change to see what new menu items they will have!Thank you very much! Less

I enjoyed a French meal that showcased Shimanami's local ingredients, paired with a selection of wines. Each dish was beautifully plated, highlighting the delicate flavors of seafood, vegetables, and meat. The experience was not only visually appealing but also a delight for the senses with its aromas and textures.The wine pairings were particularly impressive. From Champagne to rosé, Georgian wine, and Gewürztraminer, each wine was thoughtfully chosen to complement the dishes, enhancing the overall impression of each course.While the food alone was satisfying, the course truly came together with the wine pairings. The desserts were playful and creative, making for a wonderful lunch experience from start to finish. Less

This is my second visit today.I’m at a loss for where to begin, as everything was simply outstanding.First and foremost, the sauces, which are the essence of French cuisine, left a lasting impression.They were perfect.The yogurt sauce paired with the fish dish enhanced both the fresh fish and the sauce, bringing out flavors beyond their natural qualities.The blueberry sauce accompanying the grilled meat was also excellent.The way the ingredients were combined exceeded all expectations, creating a truly remarkable taste.With a focus on quality ingredients and meticulous preparation, combined with talent, the result is an extraordinary flavor that stands out.While the beautiful presentation of the dishes can be captured in photos, it’s a shame that the taste cannot be conveyed.I can hardly wait for my next visit.Thank you for the delicious meal.It was a great meal. Less

My family made a reservation for me at the long-awaited Shimanami French Murakami for lunch. The dishes made with ingredients from Ehime Prefecture were exceptional in presentation, flavor, and overall experience. I particularly enjoyed the dish featuring whelk, which was delicious. While high-end French cuisine can sometimes be too sophisticated for someone with a simpler palate like mine, every dish here was perfectly crafted with fresh ingredients, resulting in an overall delightful experience. I’m grateful to my family for bringing me to such a wonderful restaurant. It was a great meal! Less

Tabelog AWARD 2026 Bronze Selection Selected as one of the Top 100 French Restaurants in the West for 2025 Ranked in the Top 6 among 100 restaurants in Western Japan Overall Tabelog Rating: 4.12 Visit Date: Saturday, August 15, 2026, 12:00 PM Order Details: Lunch Course: JPY 10,000 x 2 - Amuse - Appetizer: Akou, Tomato, Summer Vegetables - Hot Appetizer: Turban Shell, Barley, Juicy Tomato - Gift from Ehime - Soup: Corn, Coffee - Fish Dish: Isagi, Burnt Yogurt, Silken Eggplant - Meat Dish: Hanagyu from Ehime Prefecture - Homemade Bread - Chef's Special Dessert: Peach - Coffee We chose this Bronze Award-winning restaurant to celebrate my wife's birthday. I made a reservation through Tabelog 28 days in advance. From the outside, I imagined a bright bistro, but upon entering, I found a chic atmosphere with dark lighting and a black theme. The interior is cozy, with a mix of counter and table seating, and the staff is adequately sized for both cooking and service, making for a comfortable experience. Regarding the food, unlike the rich flavors typical of classic French cuisine, the dishes had a relatively light taste, likely influenced by the seasonal ingredients. Personally, I felt a bit underwhelmed given my high expectations, but my wife said, "Everything was to my liking and absolutely fantastic!!!" As for the portion sizes, the variety of dishes left us feeling quite full. Less

An exceptional French dining experience that exceeded my expectations.I visited "Shimanami French Murakami," a place I had been curious about for a while.Each dish was beautifully presented, allowing me to enjoy it visually, savor its aroma, and be moved by its taste.The delicate flavors maximized the quality of the ingredients, making for a truly wonderful course from start to finish.The charm of the Setouchi and Shimanami region was beautifully expressed through the French cuisine, showcasing the chef's dedication and sense of style.Not only was the food delicious, but the presentation, the ambiance of the restaurant, and the service all contributed to my complete satisfaction.I encountered a restaurant that made me think, "I definitely want to come back again" after a long time.It was a remarkable experience that surpassed my expectations.I can confidently recommend this French restaurant.It was fantastic. It was a great meal. Less

The menu offered a wide variety of dishes, including some that evoked the feeling of summer, making for an enjoyable dining experience. I particularly liked the two dishes shown in the photo.1. Hairy Crab with Fresh Cheese, Caviar, and Watermelon SauceI’m not a fan of watermelon, so when I tasted just the sauce, I found it slightly reminiscent of melon. However, when paired with the hairy crab, fresh cheese, and caviar, the sweetness and acidity of the watermelon complemented the other ingredients perfectly. The addition of herbs masked any melon-like taste, making it a delightful dish even for someone who dislikes watermelon.2. The French fillet was delicious.It was moist and tender, and the sauce was to my liking. Less

I made a lunch reservation through Tabelog and visited the restaurant. I arrived about 10 minutes before opening, and I was warmly welcomed inside, which left a great impression from the start.The restaurant was bustling with staff in both the kitchen and dining area, showing a lively atmosphere and attentive service. While it’s not extremely difficult to get a reservation, the restaurant was nearly full on the day of my visit, reflecting its strong popularity.Here, you can enjoy innovative French cuisine that makes the most of the rich ingredients from Ehime Prefecture, the chef's hometown. The use of high-quality Imabari towels as napkins on the table and other thoughtful touches showcase a deep love for the local culture, heightening my anticipation even before the meal began.Each dish served was as beautiful as a painting, not only visually stunning but also delicately flavored and exquisite. I opted for the short lunch course this time, and each plate was highly satisfying, leaving me more than full.Additionally, I enjoyed casual conversations with the chef and staff over the counter, making for a comfortable experience in a refined setting without feeling too formal.It was a wonderful restaurant where I could fully appreciate the greatness of Ehime's ingredients and the chef's warm worldview. Less

# Shimanami French Murakami★ Red Sea Urchin from Ikata Town, Tomato, Biyou Egg, Consommé Jelly★ Low-temperature treated Rock Oyster, Shallots, Oyster Broth Jelly★ Shime Saba, Shobudai Squid, Octopus, Vichyssoise, Bouillabaisse Jelly, Aioli Sauce, Grapefruit, Ururun Tomato, Summer Vegetables★ Fried Conger Eel, Pipérade Sauce, Olives, Yogurt★ Lobster and Summer Vegetable Terrine, White Shrimp Tartare, Man-gaji Pepper and Raspberry Sauce★ Abalone and Chanterelle Mushrooms, Liver Sauce★ Grilled White Sweetfish Scales, Mussels, Celery, Tomato★ Roseau Lamb, Kumquat, Jujube★ CoffeeFrom Champagne to Riesling. Less

The food and hospitality were exceptional.I must have been a difficult customer with many food dislikes and allergies, but they handled it all without a hint of annoyance, which made me very happy.Every dish was elegantly seasoned, featuring ingredients from Ehime Prefecture, and I enjoyed them immensely. The presentation was also impressive, truly reflecting a high level of skill, and my friend who joined me was equally moved.Thank you to the chef and the staff for a wonderful experience. It was a great meal! Less

We celebrated our wedding anniversary here!We reserved a course starting at 12 PM.We arrived a bit early and were kindly allowed to enter before our reservation since it was hot outside.The restaurant has a calm atmosphere, but it’s not overly formal like a hotel French restaurant, which made us feel at ease. The course features dishes inspired by the chef's roots in Ehime and the Seto Inland Sea. Additionally, the napkins are made from Imabari towels from Ehime, which heightened our expectations for the meal.Lunch Course: JPY 10,000We ordered a half drink pairing.Total for two: JPY 32,320Menu:- Small starter We were served a snack of wasanbon biscuits and shirasu, which paired perfectly with the sauce and made us hungry right away!- Katsuo with grilled eggplant and beets The thick-cut katsuo and the acidity of the beets complemented each other well, and the eggplant mousse added a nice mildness.- Turban shell with barley and juicy tomatoes The turban shell was incredibly delicious.- A gift from Ehime This dish looked like a jewel box filled with mandarin oranges. The combination of foie gras and the acidity of ponzu was intriguing.- Corn coffee A soup that perfectly combined the sweetness of corn with the aroma and slight bitterness of coffee.- Seasonal fish with burnt yogurt and flower zucchini The tender flesh of the isaki fish and the crispy skin were fragrant and very tasty. The yogurt sauce and fried zucchini matched perfectly.- Hanagyu from Seiyo City, Ehime Hanagyu is a type of Wagyu from Ehime. It was not greasy at all and was devoured quickly.- Chef's special dessert A dessert featuring melons. The melon jelly was exceptionally delicious. Since it was our wedding anniversary, they beautifully wrote a message, making it a wonderful memory.- Post-meal drinksHomemade bread The hijiki bread was very tasty.This time, we ordered a half drink pairing with wine. The sommelier carefully checked our preferences and provided drinks that paired well with our meal. We enjoyed the half portions, which were just right for my wife and me.The chef also seemed very approachable, and I would love to try dining at the counter next time.It seems that some menu items change with the seasons, and lunch is relatively affordable, so I definitely want to visit this restaurant again. Less

Located about a 5-minute walk from JR Osaka Tenmangu Station and Osaka Metro Minami-Morimachi Station, Shimanami French Murakami is a French restaurant that opened in 2017, just beyond the Tenjinbashi-suji shopping street.It is popular for its modern French cuisine that highlights local ingredients from the Shimanami area, such as seafood and citrus from Ehime Prefecture.I arrived just before noon on a Sunday. Since it’s reservation only, I booked in advance through Tabelog. I had been wanting to visit for a long time, but my schedule never aligned until now.The interior features counter seating in front of the kitchen, as well as table and semi-private seating, making it suitable for a variety of occasions from dates to small gatherings. What stood out to me was how the decor truly reflects the essence of Shimanami. Art related to Hakata Island and Imabari is subtly displayed, and the napkins are made from Imabari towels, showcasing the chef's love for his hometown in every detail.Upon being seated, I was welcomed with a plate featuring the restaurant's logo on an Imabari towel, along with the day's menu.On this day, I enjoyed the "Lunch Menu Saison." For drinks, I had "Shimanami Sparkling Lemon" and "Shimanami Sparkling Mikan.""A Small Starter to Begin"On the left, there was a crispy rice cracker topped with freshly boiled shirasu (whitebait) from Imabari, paired with a Kujo green onion sauce. The fragrant ocean scent of the crispy cracker combined with the umami of the shirasu and the aroma of the green onion captivated me from the very first bite.On the right, a sablé made with wasanbon sugar topped with rillette of lemon pork, fig jam, and pistachios. The refined sweetness of the sablé, the richness of the pork, the sweet and sour fig, and the nuttiness of the pistachio all came together in a delightful bite that truly represented Shimanami!"Bonito, Grilled Eggplant, Beets"The bonito from Ainanshi was grilled over straw, topped with a salad of beets and apples, and asparagus. Surrounding it were marinated water eggplants with a chicken bouillon cracker, a red sauce made from beets and plum paste, and a grilled eggplant mousse.The chewy texture of the bonito, infused with a strong aroma from the straw, combined with the refreshing acidity of the beets and apples, and the crunch of the asparagus created a harmonious dish. The combination of the juiciness of the water eggplant and the texture of the cracker was interesting, and with the addition of the acidity from the plum paste and the aroma of the grilled eggplant, the bonito transformed into a different deliciousness, representing both the sea and land of Shimanami on one plate."Sea Snail, Mochi Pork, Juicy Tomato"A dish filled with the aroma of basil, butter, and seafood. A sauce made from hazelnuts enveloped the dish, with dried tomatoes underneath. On top, a risotto combining the liver of the sea snail and barley created a flavor that harmonized the umami of the ocean, the acidity of the tomato, the nuttiness, and the gentle texture of the grains."A Gift from Ehime"A mousse of foie gras set with Ehime mikan. The smooth texture of the rich foie gras mousse combined with the refreshing acidity of the mikan was exquisite. The accompanying bitter chocolate powder added a spicy kick that was a nice accent."Corn Coffee"A chilled soup made from Ehime corn, topped with coffee-flavored oil and grilled corn. The smooth texture spread the gentle sweetness of the corn, while the roasted corn's aroma and the coffee-flavored oil added a fragrant accent. The accompanying black pepper-flavored cheese sablé added a nice spice and texture contrast to the rich soup.Focaccia made with hijiki seaweed from Ehime Prefecture."Seasonal Fish, Burnt Yogurt, Flower Zucchini"The poached fish from Ainanshi was paired with a sauce made from fish bones and scraps, complementing the crispy skin and tender flesh perfectly.Accompanying it were grilled flower zucchinis from Ehime, with sliced skin and the flower part fried to create a textural contrast. The aroma and freshness of the sauce made from burnt yogurt and butter mixed with basil beautifully tied together the flavors of the fish and vegetables."Iwakijima Lemon Pork"A dish featuring tender pork cooked to perfection, layered with the refreshing citrus notes typical of Iwakijima. A reduction of kumquat, cooked with the skin, was served alongside, enhancing the pork's flavor with its gentle sweetness and subtle bitterness. The sides included fried celery, carrots, and enoki mushrooms, each contributing their own aroma and texture.Two types of melons from Ozu, differing in color and texture, were layered with soft warabi mochi and jelly, adding a Japanese element to the dish. The almond blancmange had a pleasant richness and smooth mouthfeel, pairing well with the refreshing acidity of the yogurt ice cream.Even as a solo diner, I enjoyed my meal as the staff engaged with me, making for a delightful experience. Less

I visited after a long time.Previously, I had lunch here, so I made a reservation for dinner to celebrate a friend's birthday.The first time I came was when I started attending wine school, and I had the chance to ask the sommelier various questions about wine. Unfortunately, that sommelier was not there this time, which was quite disappointing.The dishes are truly crafted with care; they are visually appealing and incredibly delicious. The wine was also paired perfectly with the food, and I was very satisfied with the lovely atmosphere of the restaurant.I definitely want to come back! Less

This was my second visit. This time, I chose a course featuring summer ingredients, and once again, I selected beef as the main dish, which was truly delicious. One dish that particularly stood out was a soup made with white corn, topped with coffee oil. The sweet corn paired wonderfully with the slightly bitter coffee. Although there were many dishes, the focus on fish and vegetables, along with the use of natural broth for seasoning, made it light and easy on the stomach. Thanks to the delicious food and the attentive service from the staff (they promptly noticed when my water and bread were running low and offered to refill), I had a thoroughly satisfying lunch once again. Less

I had high expectations due to the excellent reviews.Overall, the food was delicious.However, I didn't experience that "wow" factor that makes a dish truly outstanding. I'm not sure if it was lacking in punch, too light, or just not to my taste.The service was average—neither good nor bad—and I found myself searching for the reasons behind the high scores, haha.Compared to other restaurants I've visited that scored over 4.0, I felt that both the food and service lacked a certain refinement.It felt somewhat typical.Of course, there is a price difference compared to the places I’m referencing, so it’s not entirely fair...In my experience, I would rate it around 3.5 to 3.6 stars.But I don’t want to lower the rating too much, so I’ll give it 4 stars. Less

I visited again after a long time.I arrived about 10 minutes early for my reservation, but they kindly seated me right away.I thought I would take a look at the drink menu while waiting for my companion, but since they hadn’t arrived yet, I guess they assumed I wouldn’t order anything. I didn’t even receive the drink menu. I was looking around for a staff member to ask for it, but even the clearly free staff members ignored me. Eventually, I was able to get the menu only after my companion arrived and I asked a staff member for it.The dishes were all to my liking, and I really enjoy the relaxed atmosphere of the place. However, I felt a bit disappointed with the initial service this time.That said, the food is definitely delicious!Thank you for the meal! Less

My favorite Japanese-French restaurant in Osaka.I think it’s even better than innovative French cuisine in Paris.Every visit brings new surprises.This time, I tried the venison for the main course, and it was delicious with no gamey taste at all.The menu changes with the seasons, but the canapés on pebbles and the foie gras treasure box remain the same, giving me that unmistakable Shimanami French experience.I requested a wine pairing focused on Japanese sake, so aside from the appetizers and the treasure box, everything was paired with sake. Less

I had lunch here.The owner-chef, Mr. Murakami, hails from Imabari City in Ehime Prefecture and offers dishes inspired by the Setouchi Shimanami Kaido.The interior features a modern concrete design, creating a sophisticated space with a black and white color scheme.I was seated at the counter, which has about four seats, allowing me to enjoy watching the chef and cooks prepare the dishes right in front of me.Interestingly, the napkins were made from Imabari towels, which made me hesitate a bit when wiping my mouth.I reserved the following course meal:"Lunch menu saison @ JPY 8,200 (tax included)"Here’s what I enjoyed:◯ Amuse-bouche◯ Grilled Bonito with Straw, Grilled Eggplant, Beet and Ume Sauce → The bonito was chewy, and the aroma of the straw was delightful. The eggplant mousse was sweet and delicious.◯ Sea Snail, Barley, Juicy Tomato → The umami of the sea snail was fully expressed! It paired well with the herbs. The chewy texture of the barley risotto underneath was also great.◯ Pon Juice, Foie Gras, Chocolate → An interesting presentation resembling a small mandarin orange. The foie gras inside was incredibly tasty, and the combination of its rich sweetness with the acidity of the mandarin was unique.◯ Chilled White Asparagus Soup → The sweetness of the white asparagus was beautifully highlighted and very delicious.◯ Isaki (Japanese Sea Bream), Burnt Yogurt, Flower Zucchini → The contrast between the crispy skin of the isaki and its moist flesh was exquisite. The combination of zucchini and yogurt sauce was also good.◯ Iwaki Island Lemon Pork, Kumquat → This pork is raised on feed mixed with Setouchi lemons. It was moist, juicy, and had a great texture. Both the pork and the sauce were delicious, and it paired well with the kumquat.◯ Melon Dessert → A fruit dessert featuring melons. The combination of melon jelly and coconut-flavored blancmange was delightful.◯ Homemade Bread → The hijiki (seaweed) focaccia was great.◯ CoffeeFor drinks, I had the following glasses of wine:- White Wine Aligoté, France @ JPY 1,500- White Wine Chardonnay, France- Red Wine Pinot Noir, FranceFor the second glass of white and the last red, both from Burgundy, the sommelier helped me choose a half & half (40ml each). They were delicious.The chef, who was cooking right in front of me, casually chatted with me several times. He seemed lively and was very pleasant. The service staff, including the sommelier, provided attentive service.The total bill was approximately JPY 12,000.I enjoyed the gourmet offerings of the Shimanami Kaido at a reasonable price.It was a great meal! Less

I visited this restaurant quite a while ago and was so impressed that I went for lunch and then immediately returned for dinner. It was delicious, so I thought I’d give it another try after a long time... How many years has it been? I was amazed the first time I came, and it was just as good this time! ✨ The candied kumquat and foie gras were just as delightful as I remembered. I love that it’s French cuisine but not too heavy. The Japanese sake from Ehime, Ishizuchi, was also delicious! ♡ It was a great meal! Less

I discovered this restaurant through a follower who posted about it on "Megumi arite koso". I had been keeping an eye on it for quite some time, and its unique name made it easy to remember. Finally, I had the opportunity to visit.Given that it has received high scores from even the most discerning reviewers on Tabelog, I felt confident it would be a good experience.While there was only one dish that didn’t quite hit the mark, all the other dishes were excellent, with only one minor miss. The desserts, however, did not meet the level I personally expect from restaurant sweets; they were simple and not particularly high quality (which seems to be the case at many places). But the quality of the savory dishes more than made up for it. The bread wasn’t exactly what I would consider high-level either, but it was decent.Even though they work as a team, the effort involved in sourcing a vast array of ingredients, preparing them, and plating them is impressive. Considering they do this every day for both lunch and dinner, I truly admire their stamina and dedication. The portion sizes were quite substantial for me, and I left feeling very full. Although the individual dish portions weren’t enormous, the full course was quite overwhelming. Even with adjustments, I barely managed to finish. While I can appreciate the chef's skill, I would personally appreciate it if the portion sizes could be slightly reduced. After all, chefs age too, and there will come a time when they can’t eat as much in one sitting.(1) Black Grape JuiceThis was my first experience with truly black-tasting juice. It had a flavor that matched its color, which was quite different from regular grape juice. The quality was also very good.(2) The lemon pork and fig dish on the right was good, but the Kujo green onion pesto on the left, served on a rice cracker, had an unpleasant taste. This was the only dish I didn’t enjoy.(3) This was an interesting dish using a shell from Hokkaido sea urchin. It featured a main flavor of beautiful eggs wrapped in consomme jelly, topped with sea urchin. While it wasn’t exceptionally delicious, it was decent.(4) BaguetteThe baguette had almost no air bubbles. I personally don’t mind, but from a professional perspective, it might not be acceptable. The taste was not bad, but it didn’t compare to authentic ones. Recently, I found the baguette from "Comsinwa" in Sannomiya to be on a different level.(5) The main dish featured bonito tataki topped with beets and wild asparagus. On the right was a mousse made from grilled eggplant, surrounded by grilled eggplant and topped with a tuile. The wild asparagus had a unique flavor, which was nice, but I wondered if the flavors of the components truly harmonized. Each part was good, but I felt there was a mismatch in flavor combinations. To be critical, it felt like the components were just placed on top of each other.(6) This dish was excellent and the best of the entire meal. It included clams, scallops, and ark shell, with vegetables like green beans, broccoli, and green peas. The surrounding gelée of chartreuse was subtly sweet and very delicious. The lemon cream, clams, and chartreuse paired beautifully.(7) This was a barley risotto made with turban shell. It was darkened by the shellfish broth and included semi-dried juicy tomatoes.(8) FocacciaThis was my first time trying focaccia with hijiki seaweed, but I found the flavors of salt and olive oil to be quite dominant. I would like to try making it at home, but I suspect my version would differ significantly in direction and might have more depth of flavor.(9) This dish, titled "Gift from Ehime," featured foie gras mousse wrapped in mandarin jelly. It was made in two halves and then combined. This dish was quite impressive at first (probably a specialty), but I didn’t find the foie gras to be "so fresh"; it wasn’t the highest quality I’ve tasted. I felt it might taste fresher at a slightly lower temperature. It seemed to draw inspiration from the common pairing of foie gras and fruit, reminiscent of bonbon chocolates (though it can’t be shaped like a bonbon).(10) The grilled sea bream from Shirahama was of quite high quality. It was served with zucchini and zucchini flowers, accompanied by a burnt yogurt sauce. Typically, zucchini flowers (pumpkin flowers) are used in cream-based dishes, so I think that would be a more common pairing.(11) The quality of the beef was also high. The sauce was made with cacao, but I couldn’t detect the cacao flavor.(12) The chef's special dessert didn’t leave much of an impression on me. While it looked good, the melon was hard and not sweet. The blancmange could have used more richness. It felt like a simple assembly of components. Perhaps a parfait made with melon and whipped cream would be a better idea.(13) The canelé had a bumpy surface. The white chocolate coating was too thick on both the bottom and rounded sides. I understand it’s difficult, but it fell short compared to homemade versions.Despite the various critiques, as indicated by my scores, my overall impression was quite positive. If more dishes reached the level of (6), my impression would improve even further.I look forward to visiting again. Less

I visited Shimanami French Murakami.I enjoyed a course meal centered around ingredients from the Setouchi and Shimanami regions. The menu featured fresh new onions, Iwakijima lemon pork, Imabari shirasu (whitebait), black abalone, seasonal fish, and Wagyu beef, showcasing the charm of Ehime. Each dish allowed me to experience the blessings of the season and the land.Among them, the dish featuring bonito left a particularly strong impression. The fresh bonito was delicious, and the roasted eggplant added a wonderful aroma and sweetness that harmonized beautifully. I could truly appreciate the individuality of each ingredient, making it a memorable dish.Then there was the dish with shellfish. The rich umami of the shellfish expanded with each bite. The gentle sweetness of green peas complemented it perfectly, bringing out the ingredients' appeal to the fullest.The dishes focused on conveying the inherent deliciousness of the ingredients rather than flashy presentations. Even the final dessert and small sweets were delightful, allowing for a relaxing and enjoyable time.It was a great meal.I often explore dining options mainly in the Kansai region. I visit various delicious places, including izakayas, yakiniku, sushi, ramen, French, and Italian restaurants. I hope this can serve as a reference for your restaurant search. If you like, please follow me! Less

Perfect for a date or a special time with friends.The seating is spacious, creating a relaxed atmosphere.I ordered the lunch course for JPY 8200.Although it was advertised as a 2-hour course on Tabelog, we were allowed to enjoy our meal for about 3 hours.Each dish was beautifully presented, and the plates were stylish.The chef is from Ehime Prefecture, and the menu features exquisite dishes made with local ingredients.I ordered two cups of warm Oolong tea, and my total came to JPY 9960.The staff generously refilled my tea multiple times. Less

In mid-June, I went for lunch with a friend.**Ehime Iwagi Island Lemon Pork** The pork was rich in flavor, with a depth reminiscent of meat miso.**Ehime Shirasu Genovese** Honestly, you wouldn’t even notice the inclusion of Kujo green onions unless told; it was incredibly well-balanced and packed with umami.**Wara-Grilled Katsuo from Ainanshi, Ehime** Served with apple, wild asparagus, beet, a chicken broth biscuit, and grilled eggplant mousse. The grilled eggplant mousse was particularly impressive, with a smoky aroma from the charcoal grilling that added a wonderful accent. The katsuo was equally aromatic and flavorful.**Water Eggplant** This was exceptionally juicy, truly a specialty of Osaka.**Surf Clam Risotto with Surf Clam Liver, Wakame, Surf Clam Broth + Hazelnut Foam, Dried Tomato** It felt like eating grilled surf clam directly, with hints of garlic and parsley oil. The liver risotto was rich yet not heavy, making for a beautifully balanced dish. The surf clam itself was tender and well-infused with flavor.**Foie Gras with Citrus Juice Coating** This was incredibly rich without being overwhelming, and as time passed, the citrus aroma gently emerged. It paired excellently with the homemade focaccia.**Chilled White Asparagus Soup with Extra Virgin Olive Oil and Black Pepper Sablé** With subtle hints of citrus and lemon, this soup was refreshingly light. The umami was exceptionally strong, making it an impressively high-quality dish.**Pan-Seared Yellow Chidai from Ainanshi, Ehime** Served with fish broth sauce, yogurt sauce, zucchini, and zucchini flowers. The cooking was meticulous, preserving the fish's natural flavors while maintaining a perfect balance without overpowering the sauce.**Ehime Venison with Vinegar and Pepper Sauce, Celery and Cherry Sauce** This dish was exceptionally well-executed, with no complaints. The sauce was perfectly balanced, bringing everything together beautifully.**Ehime Melon with Flan and Yogurt Ice Cream** This dessert was a harmonious blend, with the use of mint being particularly effective. The texture reminiscent of warabi mochi added a delightful accent, keeping it enjoyable until the very end. Less

I finally visited "Shimanami French Murakami," a restaurant I had wanted to try for a long time!This French restaurant is run by a chef from Hakata Island, one of the islands in the Setouchi Shimanami Kaido, and it focuses on local ingredients and the region's unique climate.In conclusion, I was extremely satisfied with the beautiful presentation and the delicious dishes!- New Onion, Grapefruit, Caviar - Ikawajima Lemon Pork, Black Fig - Imabari Boiled Shirasu, Kujo Green Onion - Sea Urchin, Biyou Egg, Consommé - Bonito, Grilled Eggplant, Beet - Shellfish, Green Peas, Chartreuse - Black Abalone, Wakame, White Asparagus - A Gift from Ehime - Seasonal Fish, Burnt Yogurt, Flower Zucchini - Black Wagyu - Chef's Special Dessert - Post-Meal Drink - Petit Sweets Especially, the dishes featuring sea urchin, shellfish, and black abalone not only highlighted the natural flavors of the ingredients but were also visually stunning, with unique twists that made them incredibly delicious!I visited with three other friends, and they were all raving about it as well!I will definitely be back! Less

This was a wonderful French restaurant that makes you want to visit on special occasions. The interior has a calm atmosphere, providing a comfortable space to enjoy your meal at a leisurely pace. Each dish is meticulously prepared, beautifully presented, and every time a new plate arrived, I felt a sense of excitement.Many dishes highlight the fresh ingredients from the Setouchi region, allowing you to truly appreciate the flavors of the ingredients. The balance of flavors was excellent, and I was completely satisfied all the way to the last dessert.The staff provided attentive service, making the experience very pleasant, perfect for anniversaries or treating yourself. I look forward to trying different courses when the seasons change! ✨Shellfish Uni Sea Urchin, Biyou Egg, Consommé Hairy Crab, Manji Pepper, Kawachi Bankan Shellfish, White Asparagus Pike Conger, Potato, Hazelnuts, Kajita Soy Sauce A Gift from Ehime Seasonal Fish, Burnt Yogurt, Flower Zucchini Lamb, Foie Gras, Puff Pastry Chef's Special Dessert Post-Meal Beverage Ikemoto Yutaka Farm, Goto Islands 100% Juice from Kiyomi Mikan and Beni Madonna Mikan Incredibly delicious! Less

I visited this restaurant for a special occasion due to its high reviews.The dishes were incredibly delicious, showcasing the ingredients beautifully.I particularly enjoyed the fragrant grilled bonito, the sea snail and barley mousse, the foie gras dish, the snapper plate, and the main course of beef—all were of high quality.Thinking back, everything was impressive. The wine selection was consistently good and paired well with the food.I also enjoyed the original cocktails, mandarin juice, and post-meal drinks!I definitely want to come back. Less

I chose a JPY 10,000 course for lunch. Every dish was truly delicious, and I was continuously amazed with each plate. There were innovative combinations and some items I had never encountered before, but the moment I took a bite, I felt a remarkable harmony, showcasing the chef's incredible sensibility and skill.Thanks to the pleasant atmosphere and exquisite food, I had a wonderfully happy time. I visited to celebrate my husband's birthday, and it became an unforgettable and lovely memory.I definitely want to come back again. Thank you! Less

I was looking for a place to enjoy French cuisine alone when I discovered this restaurant. I made a reservation on Tabelog for a Sunday lunch.It seems they open right at noon, so I arrived about two minutes later to avoid waiting awkwardly in front of the door.The interior features an open kitchen in a kaiseki style, where the cooking takes place right in front of the counter. The close proximity and lively atmosphere were perfect for someone like me who enjoys that kind of experience.I opted for the 10,000 JPY course with a half pairing.The modern French dishes made with Shimanami ingredients were all delicious. I truly appreciate being able to enjoy such quality at this price. I will definitely return soon. It was a great meal! Less

My first lunch visit.I was lucky enough to easily make a reservation.I got a prime seat!I could also see the meticulous cooking right in front of me.What made me happy was the availability of half pairings.I was feeling a bit tired and didn't think I could drink much, but I thought I could manage a half!Not only the wine but also the dishes exceeded my expectations.Since I had yakiniku the day before, I chose pork for my meat dish, and the cooking was excellent.I definitely want to visit again and highly recommend this wonderful restaurant. Less

The French cuisine here beautifully and delicately showcases the ingredients from the Shimanami area, a rare find. From the moment I stepped inside, I felt a sense of specialness, and the entire course offered an experience akin to "traveling through Setouchi."Starting with the amuse-bouche, my heart was captured. Each dish featuring caviar, local vegetables, and seafood highlighted the quality of the ingredients. The fish dishes, in particular, were cooked to perfection, and the harmony with the sauces was remarkable.The main dish, black Wagyu beef, was moist and tender, elegantly prepared without feeling heavy. Even the dessert was flawless, and the overall presentation added to the high level of satisfaction.The attention to detail in the plates and presentation clearly conveyed the concept of "Shimanami French." This place is perfect for anniversaries or a memorable dinner during your travels. Less

During my stay in Osaka, I visited this restaurant for lunch. From Namba-Machi, I headed south towards the Tenjinbashi-suji shopping street, and turned left at the point where the arcade ends (Toriisujin). The restaurant is located on the first floor of a building.I visited on a weekday at 12:00 PM and made a reservation online a month in advance.I ordered the "Lunch Menu Saison" (JPY 9,000). The order was confirmed at the time of reservation, and I added drinks separately.The course included the following:- A small appetizer to start- Bonito, grilled eggplant, and beets- Sea snail, mochi pork, and juicy tomatoes- A gift from Ehime- New onions and coffee- Seasonal fish, bamboo shoots, and chorizo- Venison from Seiyo City, Ehime- Chef's special dessert- Post-meal drinksThis course is a luxurious gem that prominently features Chef Murakami's hometown of Ehime. Even the tricolor French-themed napkin adds to the charm and excitement. Starting with the appetizers, I lost track of time as I enjoyed each dish, eagerly anticipating the next one, and before I knew it, I had finished the dessert. This delightful experience flew by in an instant.It's also great that such a substantial course is available for less than JPY 10,000, which is one of the wonderful aspects of Osaka, the city of food. Less

I made a reservation for a JPY 9,000 lunch, and it was an incredible value for that price.The bonito was exceptionally fresh and delicious. Pairing it with beets added a nice crunch to the experience.What came out of the jewel box was a cute Ehime mikan (mandarin orange). Inside, there was foie gras, which combined with a hint of acidity made it delightful.The onion soup was enhanced with coffee, adding depth and richness to the flavor.The venison was tender and paired well with the sauce.Overall, it was a thoroughly satisfying lunch, including dessert. Less

The theme of this restaurant is the "Shimanami Kaido," and the interior is beautifully adorned with Imabari towels and tile art, showcasing the traditional crafts of Ehime.The dishes are so stunning that they take your breath away at first glance...✨Featuring creative French cuisine made with seasonal ingredients, each plate has its own unique world.It was a great meal.〈Notes〉- Tabelog AWARD 2026 BRONZE winner- Selected as one of Tabelog's Top 100 French Restaurants- Semi-private rooms available- Counter seats with an open kitchen- Perfect for girls' parties, anniversaries, and business meals- Dinner courses start from JPY 16,500- Lunch courses start from JPY 8,200〈The restaurant's commitment〉✔️ A space themed around the "Shimanami Kaido"The sophisticated atmosphere, featuring Imabari towels and tile art, truly reflects the essence of Ehime.✔️ Creative French cuisine using seasonal ingredientsThe colorful and impressive course meals leave you in awe with each dish... The mandarin-shaped foie gras is incredible...✨✔️ The chef's love for his hometownThe chef, hailing from Hakata Island, expresses the charm and ingredients of Shimanami through his dishes.✔️ The excitement of an open kitchenAt the counter seats, you can enjoy the moment when your dish is being prepared, which is the best part.✔️ Versatile for any occasionWhether it's a girls' party, a date, a celebration for your parents, or a special treat, this French restaurant fits all occasions.If someone asks, "Do you know a place with a great atmosphere?" I would recommend this place right away!✨ Less

This review is written for the following individuals:- Those who want to enjoy delicious French cuisine in the Tenmangu area of Osaka.- Those who wish to pair their meal with wine or other beverages.- Those who want to spend a delightful time with their companions.---On a certain day in May 2026, I visited alone.It was a weekend in Osaka. For lunch, I visited the French restaurant Shimanami French Murakami near Tenmangu.The restaurant is a warm, hidden gem that incorporates ingredients from the Setouchi region and the culture of Ehime, where the chef is from. The lively atmosphere of the open kitchen and the quality ambiance enhanced by Imabari towels used as napkins and tile art create a unique dining experience.I had made a reservation for the "Lunch Menu Saison JPY 8200." I indulged in French cuisine sprinkled with the terroir of Ehime.◯ Small appetizer to start:- Imabari boiled shirasu paste rice cracker- Riette wasanbon sable↓The gentle umami of the shirasu and the mild sweetness of wasanbon whetted my appetite.◯ Katsuo, grilled eggplant, beets↓The combination of the smoked katsuo and grilled eggplant is surprisingly harmonious.◯ Turban shell, barley, juicy tomato↓The slowly cooked turban shell was tender, and its broth blended beautifully into the risotto, making it incredibly delicious.◯ A gift from Ehime↓A charming foie gras mousse shaped like a mandarin orange, coated with mandarin juice. I admire the creativity of those who thought to combine foie gras with fruit.◯ New onion, coffee↓The soup was a new onion potage. The subtle sweetness of the onion was complemented by a delicate coffee accent, which was delightful.◯ Seasonal fish, bamboo shoots, chorizo↓The fish dish featured pan-seared isaki from Ehime. The sauce, enriched with white wine and fish broth, highlighted the delicate flavor of the white fish. The pairing of bamboo shoots and chorizo was unbelievably good.◯ Iwaki Island lemon pork, burdock↓The main dish was roasted or grilled pork from a brand pig raised on an island in Ehime. The exterior was perfectly crispy while the inside remained moist and juicy, showcasing impeccable cooking. The side of wild vegetables and mushrooms evoked the serene countryside where the pork was raised.◯ Chef's special dessert◯ Beverages:- NA sparkling wine- NA red wine- Coffee (after the meal)↓Strawberries (Hamaotome) served fresh, with ice cream and sauce. The overwhelming fruitiness combined with the rich sweetness of the vanilla parfait created a delightful experience.I plan to visit again in the evening. Thank you for the wonderful meal.---Bronze AW 20262026 Goal: Visit a total of 38 designated restaurants by the end of the year.This visit marks my 39th restaurant.Next planned visit to a designated restaurant:- Simples, Shizuoka Prefecture, Shizuoka City / Innovative cuisine---French WEST 100 Best Restaurants 20252026 Goal: Visit a total of 5 designated restaurants by the end of the year.This visit marks my 4th restaurant.Next planned visit to a designated restaurant:- Kamekichi, Osaka Prefecture, Osaka City---Upcoming visits (June - July):- Yakitori Taniguchi, Hyogo Prefecture, Amagasaki City / Yakitori- Trattoria Tope, Aichi Prefecture, Nagoya City / Italian cuisine- Sumibi Kappo An, Kanagawa Prefecture, Yokohama City / Japanese cuisine- Age Shizuku, Kanagawa Prefecture, Yokohama City / Tonkatsu- PRIMO, Kanagawa Prefecture, Yokohama City / Italian cuisine- Scica, Kanagawa Prefecture, Yokohama City / Western cuisine- Hikariya Nishi, Nagano Prefecture, Matsumoto City / French cuisine- Hikariya Higashi, Nagano Prefecture, Matsumoto City / Japanese cuisine- Yamasei, Nagano Prefecture, Matsumoto City / Eel- Unagi no Matsuka, Nagano Prefecture, Matsumoto City / Eel Less

Beyond just "eating ingredients," this is modern French cuisine that allows you to "taste your hometown."Save this for your next special occasion.———The May course is centered around ingredients from the chef's hometown, Ehime.Featuring new onions "Hime Koharu" with caviar,Iwaki Island tomatoes with burrata,black abalone, white asparagus, and Setoka mandarin oranges.With each dish, the landscapes and seasons of Setouchi unfold.It’s not flashy,but each bite leaves a lasting memory.This was more of an experience than just a meal.Relaxed yet undeniably special.Perfect for a quiet, delicious time with someone important.———✔︎ Anniversary dinner✔︎ A calm date✔︎ Great for impressing food enthusiasts.If you're looking for "reliable French cuisine in the Kitahama and Nakanoshima area," this is a must-save.———Shimanami French Murakami1-13-15 Tenjinbashi, Kita-ku, Osaka City, OsakaOsaka Green Hall 102☎️ 06-6809-2820#OsakaGourmet #OsakaFrench #NakanoshimaGourmet #KitahamaGourmet #ModernFrench Less

I visited this restaurant at the invitation of a regular customer.From start to finish, the balance of sauces and seasonings was just right, and the ingredients were excellent. Despite my limited experience with French cuisine, I often associate it with fish or meat that can be fishy or dry, but that was not the case here—it was delicious!At one point, I even lost track of the course prices. In Tokyo, it would likely cost double.Personally, I found the final sweet treat, reminiscent of Lindt chocolate, a bit too rich and heavy at the end of the meal.It was an outstanding restaurant!Omakase Course: JPY 19,800Half Pairing: JPY 7,700Total: JPY 27,500I am sharing my honest thoughts based on my actual experience. I apologize if it comes off as unpleasant.If you enjoyed this, please consider following me. Less

Thank you for always checking in. Your likes, saves, and follows are truly encouraging.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are my impressions of the menu and standout dishes ~〇 New Onion Himekoharu with Hōō Caviar〇 Beef Tartare with Sea Urchin This tartare is amazing. Even as someone who isn’t a huge fan of beef tartare, I found it truly delicious.〇 Katsuo (Bonito) Grilled with Straw, Ume Beets, and Grilled Eggplant This wasn’t on the menu, but was generously offered to us. The bonito had no unpleasant odor at all, and the sauce was incredibly tasty.〇 Iwaki Island Tomato with Burrata and Sweet Shrimp The classic combination of tomato and burrata pairs beautifully with the rich sweetness of the sweet shrimp. The Earl Grey oil adds a nice accent.〇 Seasonal Fish Setoka〇 Clams with Green Peas and Chartreuse This was significantly more delicious than last time!! The green peas had no bitterness or peculiar grassy taste, likely because the skins were removed, and they paired perfectly with the clams!〇 Black Abalone with White Asparagus and Lemon〇 A Gift from Ehime〇 Seasonal Fish with Bamboo Shoots and Chorizo〇 Milk Lamb Pure bliss. As you mentioned, the natural aroma of the lamb is subtle, so I appreciated the way the sauce made from simmered bones enhanced the flavor. It was just too delicious...〇 Chef's Special Dessert..This time, we had a private reservation at the counter. I’m thrilled that everyone was satisfied! It was a great meal. Less

Located in Osaka's Tenmangu area, the popular French restaurant "Shimanami French Murakami" showcases a variety of exquisite dishes made from carefully selected ingredients from Shimanami.Shimanami is known for the "Setouchi Shimanami Kaido," which connects Onomichi City in Hiroshima Prefecture and Imabari City in Ehime Prefecture. This area is often referred to as a treasure trove of culinary delights, and I remember being captivated by its stunning scenery during my previous visits by car and bicycle.I had been interested in this restaurant during my trips to Osaka, and I finally had the chance to visit. The Tenmangu/Nanba area is a haven for food lovers, with many top-rated restaurants listed on Tabelog.After passing through a shopping street featured on either "Hamachan ga!" or "Kagobugobu," I stopped by Osaka Tenmangu for a brief visit before arriving for lunch at noon.Although it is a French restaurant, the interior maintains a casual atmosphere, and the counter seating offers a wonderful view of the chefs at work. The owner-chef, Mr. Murakami, hails from the Shimanami area in Ehime Prefecture and has an impressive background, having worked for a long time at the Rihga Royal Hotel's restaurant. He is a finalist in the "Escoffier French Cuisine Competition" and a winner of the "Taste of Australia," among other accolades.The dishes I enjoyed during my visit were as follows:- Pork Rillettes with Wasanbon Sugar and Fig Jam- Boiled Shirasu with Sabre- Sea Bream and Hairy Crab Tartare with Blood Orange and Asparagus Mousse- French Wheat Baguette and Focaccia with Hijiki from Setouchi- Sea Snail with Liver and Barley, Sautéed with Herb Butter, Hazelnuts, and Seaweed- A Gift from Ehime: Pon Juice Jelly, Foie Gras Mousse, and Cocoa- New Onion Soup with Onion Sabre- Grilled Spanish Mackerel with Herb Powder, Chorizo, Bamboo Shoots, White Wine, and Basil Sauce- Burdock Mousse with Fried Enoki, Spring Cabbage, Bracken, and Pickles, Madeira Wine- Vanilla Mousse, Lychee Mousse, and Strawberry Ice CreamEach portion was not overly large, but I personally enjoyed the style of a full course with a variety of small dishes.For drinks, I tried the Alan Milla apple juice for the first time, but I must say, Alan Milla is best known for its grape juice! Haha.The chef was wonderful, and the experience was fantastic.Great value for the quality! It was a great meal. Less

It takes about 7 minutes from Sakaisuji Hommachi Station. Located just off a major road, it's easy to find with the Osaka Green Hall sign as a good landmark.Upon entering through the door, you'll find a counter and a few box seats. The space feels quite spacious.The napkins are made from Imabari towels.◾️ Amuse-bouche New onion mousse with Himiko Spring caviar. The combination of onion and citrus is delicious.Chicken breast ham with mustard. The spicy mustard adds a nice kick.Imabari boiled shirasu with Kujo green onion. The grilled Kujo green onion is delightful.■ Three appetizers Iwaki Island tomato mousse, burrata cheese, sweet shrimp. A hint of Earl Grey adds fragrance, and the acidity of the tomato is prominent. It's delicious. The cheese and sweet shrimp also have a nice texture.◾️ Fish appetizer Seasonal fish with blood orange and carrot. Marinated isaki, green asparagus mousse, hairy crab, and green asparagus. You can enjoy a variety of flavors from the appetizers.Shellfish with green pea mousse, chartreuse herb sauce, and a refreshing touch of lemon. Three types of shellfish: scallops, akagai, and clams. The different textures of the shellfish are wonderful. Mixing the green pea paste with the shellfish creates a refreshing and delicious combination. The solid green peas add a nice accent.■ Black abalone Sautéed black abalone with wakame and white asparagus. The sauce is made with shellfish broth and possibly aosa oil. The abalone is tender, and the white asparagus is delicious. The sauce is quite rich.◾️ A gift from Ehime The filling is foie gras mousse, surrounded by a base of pon juice. It's a true representation of Ehime. The harmony of foie gras and the slight acidity of the mandarin orange is delightful.■ Fish dish Seasonal fish with bamboo shoots and chorizo. Shira-amadai from Ehime, served with bamboo shoots. The sauce is made from fish stock and butter. The fish skin is crispy, and the flesh is flaky, creating a nice contrast. The bamboo shoots are also delicious.■ Meat dish (using black wagyu fillet) Grilled female black wagyu over charcoal. Snap peas, pickles, and spring cabbage. Served with a red wine sauce. It's rare, tender, and melts in your mouth. No difficulty in chewing—it's simply delicious.◾️ Dessert Candy art shaped like a lemon, lemon mousse, white chocolate, and ganache chocolate. It crumbles nicely. The refreshing taste of lemon and citrus spreads in your mouth. It feels like something you can only experience in a course meal.■ Post-meal drink Coffee.◾️ Petit fours Canelé and white chocolate. The chocolate contains maple orange jam. The canelé has a hard exterior and a moist interior. It's delicious.I feel like I've had something quite unique that you can't find elsewhere. The female black wagyu is tender and delicious. If you're interested, I highly recommend giving it a try. Less