NH (NH) Osaka

This innovative French restaurant, NH, is not only selected as one of the top 100 restaurants by Tabelog but also received the Tabelog Award 2026 Bronze.The dishes feature unexpected combinations of ingredients such as:- Foie gras with aged potatoes and truffles- Hairy crab with beef and wasabi- Caviar with basil and tomatoesEach dish beautifully highlights the unique qualities of these seemingly unlikely pairings.One dish that particularly impressed me was the combination of hairy crab and Wagyu beef. The idea itself was remarkable, but the actual taste was astonishingly harmonious. The delicate sweetness of the crab blended seamlessly with the rich umami of the Wagyu!The main meat dish was also memorable. The Nanatani duck was perfectly cooked, tender, and moist, showcasing a deep flavor from aging. It was the best duck I’ve ever had.While luxurious ingredients like blue lobster, caviar, and foie gras are generously used, the dishes are not just extravagant; each plate is thoughtfully crafted, considering the combinations, aromas, and textures.The restaurant has a calm atmosphere with only 10 counter seats, allowing guests to focus on and enjoy the course at a leisurely pace.This is a must-visit for French cuisine lovers and food enthusiasts alike! The name "NH = New Harmony" perfectly encapsulates the experience of discovering new and delightful flavors. Less

From the very first amuse-bouche, the dish was thoughtfully crafted with a variety of textures and aromas, instantly raising my expectations for the course ahead.What stood out were the layered pâté-like dish and the appetizers that combined finely prepared ingredients with freshness and a hint of smokiness. While visually delicate, the flavors were anything but subdued, with clear outlines of umami, saltiness, and acidity.The dish featuring a generous amount of caviar was luxurious. The cold texture at the center combined with the saltiness of the caviar left a lasting impression despite its simple appearance.The fish dish was cooked to perfection, with a wonderfully moist texture. The surrounding vegetables and sauce played their roles well, enhancing the overall experience when enjoyed together.Additionally, the hot pot dish showcased a strong presence of shellfish, providing a satisfying experience in the middle to later part of the course. The meat dish was beautifully cooked to a rosy pink, showcasing impressive cooking skills. The balance, including the sauce and sides, was excellent, ensuring it didn’t feel too heavy.Even the bread and butter were well-executed, and the dessert was beautifully presented until the very end.Overall, I felt that this was not just "showy cuisine" but truly delicious as well. The presentation and plating were quite original, yet they didn’t come off as gimmicky; instead, they reflected a careful layering of ingredients, temperature, texture, and aroma.The flow of the course was smooth, and the portion sizes for each dish were just right. I left feeling very satisfied.I would love to return in a different season while in Osaka.It was a great meal. Less

Since there were no other customers, we were able to enjoy a private dining experience at a leisurely pace. I could see the kitchen, which made me appreciate the care that went into the preparation of each dish. Every dish had a complex flavor and was absolutely delicious. My companion, who loves French cuisine, seemed very satisfied as well. We were quite full! I enjoy alcohol but am not very knowledgeable about it, so I often find it hard to choose. However, the sommelier provided detailed recommendations, allowing us to enjoy both Japanese sake and wine. I would love to visit again. Less

I visited NH (Enashu) in Kitashinchi for a special dinner that I had been looking forward to for a long time.This time, I enjoyed the "Signature Course (JPY 38,720)."I arrived a bit early, and the waiting room I was shown to was simply stunning. Surrounded by adorable cushions, just as described in the Hermes reviews, I felt like I was invited into a luxurious mansion, allowing me to relax and enjoy my time.The course featured an abundance of Japan's wonderful seasonal ingredients, and although it utilized French techniques, it felt approachable and was delicious from start to finish.Starting with the amuse of sweet shrimp and white corn, followed by foie gras with aged potatoes, hairy crab, caviar, and culminating with the main dish of Nanaya duck, each plate was of exceptionally high quality.However, the overall volume was quite substantial, and by the end, I was truly full! Next time, I think I will ask for a slightly smaller portion (laughs).The staff were not only knowledgeable sommeliers but also fluent in English, creating an international and calm atmosphere with many Western guests. Their attentive service was delightful, and I definitely want to return to this remarkable restaurant for special occasions or as a treat for myself. It was a great meal! Less

I visited NH with some friends I get along well with, eager to experience Chef Komiya's exquisite dishes once again.The cooking was superbly executed, with meticulous attention to detail, and each plate was beautifully presented.Matsui's pairings were exceptional, and my friends were delighted.I definitely want to come back! ☆● Sakura Shrimp, Peas, TunaA warm duck consomme soup, garnished with yuzu zest.On the right, a Beniye with pig's trotter, sakura shrimp, and celery.On the left, a beet tart, beet and tuna tartare, with a hint of shiso.In the back, a herb dough with peas and cream cheese, and bresaola.● Foie Gras | Aged Potato | TruffleWrapped in French summer truffle, with a base of sablé, foie gras terrine, white figs infused with Vin Jaune, aged potatoes, Amazon cacao and potato cream, Comté cheese, and a chamomile jelly sheet.Served with a lemon sauce and topped with cardamom.● Hairy Crab, Beef, HorseradishTartare of Tokachi herb beef prepared like prosciutto, Hokkaido hairy crab, horseradish sauce, poireau leek, root vegetable chips, and chips made from potato and soy sauce residue, with shikerepe.● Caviar | New Onion | WasabiNew onion mousse, wasabi sauce, tomato jelly, Ossetra caviar, and vermouth ice cream.● Domestic Mushrooms | Black TruffleA royal of various mushrooms, sautéed with 20 types of mushrooms, mushroom consomme soup, mushroom purée, and Australian black truffle.● Blue Lobster | Black Rice | Firefly SquidBlack rice risotto, firefly squid paste, blue lobster, with pancetta between the lobster meat, Brussels sprouts, and paprika purée.● Grouper | Mountain Vegetables | AosaCrispy-skinned grouper, aosa foam, mountain vegetable condiment, potatoes, scallops, and lemongrass sauce.● Nanatani | Mitsuba | Morel MushroomsMorel mushroom sauce, duck jus sauce, morel mushrooms stuffed with duck thigh, shimeji mushrooms, and a green sauce made from mitsuba.● Vanilla | StrawberryStrawberries from Azumino, Nagano, and vanilla from New Caledonia.French-style strawberries, strawberry compote, strawberry jelly, condensed milk espuma, vanilla ice cream, vanilla chips, strawberry chips, and meringue.● MignardisesCanelé, financier, and ruby chocolate ganache macarons. Less

An Innovative French Experience Beyond the Door of HermesNestled quietly in Kitashinchi, this innovative French restaurant awaits. As you open the door adorned with the restaurant's logo, you are greeted by a serene waiting area. Softly curved sofas lined with Hermes cushions create an inviting atmosphere, and the custom-made Hermes door hints at the beginning of a special experience.In your hand, you receive what appears to be a piece of art—a fragment of a dish. As you ascend the stairs, you wonder what it could be used for, only to discover a whole new world awaiting you.The curved counter and purple-themed space resemble a secret research facility. The interior, enveloped in soft light, features real moss, allowing you to feel a sense of vitality amidst the tranquility.Once seated, you find a plate designed to match the piece you received earlier. This fragment is actually a resting place for your oshibori (wet towel). It feels as though the story begins before the course even starts, adding a playful touch that makes your heart flutter.This establishment offers not just exquisite cuisine but also an experience that transforms the entire space into a work of art.It was a special start that naturally heightened my anticipation for the upcoming course.━━━━━━━━━━━━━━━━【Menu Dégustation】 Special Menu (JPY 35,200)◇ Sakura Shrimp, Pea, and Tuna Amuse-Bouche ◇ Foie Gras, Aged Potato, Truffle ◇ Hairy Crab, Beef, Horseradish ◇ Caviar, New Onion, Wasabi ◇ Japanese Mushrooms and Black Truffle ◇ Blue Lobster, Black Rice, Firefly Squid ◇ Grouper, Mountain Vegetables, Aosa ◇ Nanatani Duck, Mitsuba, Morel ◇ Vanilla and Strawberry Dessert ◇ Mignardises (Petits Fours) ◇ Coffee or Tea ◆ Lanson Le Black Création 258 (Champagne, France) ◆ Vin de Paille Arbois 2014 (Jura, France) ◆ ERICA Chardonnay 2025 (Yoichi, Hokkaido) ◆ Sancerre Les Grands Champs (Loire, France) ◆ Brunello di Montalcino 2017 (Tuscany, Italy) ◆ Sainte-Magdeleine Rosé 2023 (Provence, France) ◆ Domaine MIA Mercurey Les Rochelles 2022 (Burgundy, France) ◆ Château Fayat 2013 (Bordeaux, France) ━━━━━━━━━━━━━━━━・Amuse-Bouche Sakura Shrimp, Pea, Tuna The course begins with four types of amuse-bouche. First, a warm consomme soup infused with the fragrance of yuzu awakens the senses, gently rousing the body with the rich flavor of duck.The dish featuring sakura shrimp has a light, airy texture. The warmth enhances the savory aroma of the shrimp, leaving a lasting impression.The tart combining beets and tuna is visually stunning, with the aroma of shiso adding a delightful accent. The crispy texture gives way to the rich flavor of the tuna.Another dish pairs peas with bresaola (cured beef), showcasing a delicate texture from the thinly crafted dough. The crisp sound upon biting into it releases the sweetness of the peas and the flavor of the beef.Each bite reveals different expressions, yet they harmonize beautifully, heightening the anticipation for what lies ahead.《Pairing》 Champagne from a historic maison founded in 1760. Its refreshing aroma reminiscent of citrus and green apple, along with delicate bubbles, perfectly complements the amuse-bouche's flavors.━━━━━━━━━━━━━━━━・Foie Gras, Aged Potato, Truffle A dish presented in a mille-feuille style with multiple layers. The base is a crispy, light cookie sablé, topped with a terrine of French foie gras, white figs, aged potatoes, Fontina cheese, and cocoa cream, all beautifully covered with a chamomile gel sheet.The cross-section reveals intricate layers, resembling an architectural masterpiece. The rich umami of the foie gras pairs beautifully with the flavors of the aged potato and the sweetness of the white figs, offering a different experience with each bite.When combined with the accompanying lemon and cardamom sauce, the impression transforms entirely. The refreshing acidity and spice elegantly tie together the overlapping ingredients.《Pairing》 A traditional sweet wine from the Jura region, "Vin de Paille." With concentrated flavors reminiscent of dried fruits and honey, it was served alongside the previous champagne. The interplay of sweetness and acidity beautifully enhances the flavors of the foie gras and white figs.━━━━━━━━━━━━━━━━・Hairy Crab, Beef, Horseradish A dish featuring tartare made from Tokachi herb-fed beef layered with hairy crab. The beef is prepared in a method similar to that of prosciutto, minimizing salt to bring out the natural umami of the ingredients. The delicate flavor of the hairy crab complements the moist sweetness of the beef, while horseradish adds a sharpness that ties the dish together.Notes of leeks, root vegetables, and soy sauce add depth, with a final touch of shaved cheese providing a gentle aroma. Despite the variety of ingredients, the flavors harmonize in a surprisingly balanced way.《Pairing》 A 100% Chardonnay from Hokkaido. With delicate aromas reminiscent of citrus and white flowers, it features a soft umami that evokes the essence of sake. This pairing, made with local ingredients from Hokkaido, creates a sense of connection to the land.━━━━━━━━━━━━━━━━・Caviar, New Onion, Wasabi The first dish presented is an impressive caviar can. Inside the glass, layers of new onion mousse, wasabi mousse, and tomato jelly are topped with caviar. On top, there is vermouth ice cream.The structure is carefully calculated to prevent the caviar from warming, and with each bite, the fresh scent of the ocean, nutty flavors, and the refreshing kick of wasabi unfold. This is the first time I’ve encountered a dish that makes caviar the star, and its overwhelming presence captivated me.《Pairing》 A dry white wine made from 100% Sauvignon Blanc. With a refreshing aroma reminiscent of citrus and herbs, and a crisp acidity, it pleasantly resets the rich aftertaste of the caviar, naturally leading to the next bite.━━━━━━━━━━━━━━━━・Japanese Mushrooms and Black Truffle First served are 20 varieties of Japanese mushrooms. Displayed in various states, from dried to fresh, they heighten the anticipation for the upcoming dish.The dish features a base of mushroom royale, layered with sautéed mushrooms, consomme soup, and mushroom puree, creating a mushroom-centric composition. The central mushroom puree is enhanced with Madeira wine and generously topped with Australian black truffle.The moment the spoon touches the dish, the aroma of black truffle bursts forth, overwhelming the senses. The umami of each mushroom intertwines, creating a flavor reminiscent of concentrated forest aromas.《Pairing》 100% Sangiovese Grosso. With aromas of red fruits and nuances of earth and mushrooms, this medium-bodied red wine offers a pure and delicate impression while also possessing the strength typical of red wine, perfectly complementing the deep umami of the black truffle and mushrooms.━━━━━━━━━━━━━━━━・Blue Lobster, Black Rice, Firefly Squid The dish features a base of chewy black rice risotto, topped with firefly squid paste, Brussels sprouts, bell peppers, and blue lobster from Brittany, France. The firefly squid paste has a rich umami reminiscent of miso, pairing well with the nutty flavor of the black rice.Hidden between the lobster meat is pancetta, enhancing the sweetness, saltiness, and smokiness of the lobster. When mixed together, the individual characteristics of each ingredient unite, creating a complex and layered flavor.The blue lobster is impressively plump, with sweetness that expands with each bite, showcasing a strength that rivals the umami of the black rice and firefly squid.《Pairing》 A rosé wine from Provence, Southern France. With fruity notes reminiscent of berries, it maintains a subtle sweetness while developing a solid structure towards the end. This pairing beautifully complements the umami of the seafood and the rich flavor of the firefly squid, seamlessly connecting the complex flavors of the dish.━━━━━━━━━━━━━━━━・Grouper, Mountain Vegetables, Aosa The grouper is cooked slowly to perfection. The skin is remarkably crispy, and the pleasant texture is felt the moment the knife cuts through. The flesh is tender and fluffy, releasing a refined umami with each bite. Accompanying it are aosa foam, mountain vegetable condiment, potatoes, and a sauce infused with the flavor of scallops and lemongrass.The slight bitterness of the mountain vegetables and the oceanic aroma of the aosa enhance the delicate flavor of the grouper, while the refreshing touch of lemongrass lightens the overall dish. The contrast between the crispy skin and the moist flesh creates a memorable experience.・Homemade Bread The bread is homemade using sake lees and grains. It has a pleasant weight while remaining fluffy inside, with the aroma of wheat spreading comfortably. The accompanying Calpis butter is whipped, offering an astonishingly light texture without sacrificing richness, making it easy to spread generously on the bread.Before you know it, you find yourself reaching for more.《Pairing》 The pairing features Chardonnay from Burgundy, Mercurey. With aromas reminiscent of vanilla and toast, and a creamy, rich fruitiness, it offers a mellow richness while the acidity tightens the overall experience, harmonizing beautifully with the refined umami of the grouper and the aroma of the aosa.━━━━━━━━━━━━━━━━・Nanatani Duck, Mitsuba, Morel The Nanatani duck from Hyogo Prefecture is aged for a week. When cut, the moist cross-section reveals an astonishing tenderness. The skin is perfectly roasted, and the umami of the duck expands with each bite. The morel mushrooms are stuffed with duck thigh meat, concentrating the rich flavors. The mitsuba sauce adds a refreshing accent, lightening the overall dish.Before the main course, a collaboration with RYUSEN introduces unique cutlery. The fun of choosing your preferred knife and fork from several options feels like selecting a special piece. It is said to be crafted using techniques similar to those used for Japanese swords, showcasing remarkable sharpness. This experience enhances not just the meal but the entire dining experience.《Pairing》 A Bordeaux from 2013. With a soft mouthfeel characteristic of Merlot, it features aromas reminiscent of coffee and chocolate due to aging. It harmonizes beautifully with the richness of the duck fat and sauce.・Palate Cleanser A surprise palate cleanser not listed on the menu. A refreshing dish combining Hyuga summer citrus, honey and lemon ice cream, white chocolate ice, and homemade ramune. The crunchy texture of the ramune and the subtle aroma of sansho pepper gently reset the lingering flavors from the preceding courses.━━━━━━━━━━━━━━━━・New Caledonian Vanilla, Strawberry The dessert is composed of strawberry compote, jelly, milk foam, and ice cream made from New Caledonian vanilla. The sweet and sour flavor of the strawberries beautifully intertwines with the rich aroma of vanilla, resulting in a light yet satisfying finish. The presentation of opening the box is also impressive, keeping the excitement alive until the very end.・Petits Fours Canelé, Financier, Macaron. For tea after the meal, you can choose from six varieties, and I opted for a caffeine-free herbal tea. The floral aroma reminiscent of lavender was delightful and paired perfectly with the petits fours. Less

In the heart of Osaka's Kitashinchi, a city where food lovers gather night after night, there stands a heavy door that quietly awaits. Beyond it lies a completely different world, entirely detached from everyday life.Welcome to "NH," a sophisticated culinary haven that truly deserves the title of an adult hideaway. This time, I experienced innovative French dishes that completely overturned my previous dining experiences, paired with remarkable wine pairings.Upon entering, I was first led to a luxurious waiting area. Every detail, from the furnishings to the cushions, was unified with items from HERMES, drawing me into its overwhelming world the moment I stepped inside. Here, I was handed a piece of "a blue plate fragment" by the staff.Passing through the elegant HERMES automatic doors to the second floor, I was transported to a stylish main dining area inspired by a near-future aesthetic. With beautiful purple ambient lighting, it resembled a modern cave or spaceship. A long marble counter featured a blue plate with a missing piece, perfectly matching the fragment I had received earlier, marking my special seat for the evening. Moreover, this fragment transformed into a "napkin holder," showcasing a playful touch that heightened my excitement before the course began.The meal consisted of a special course embodying the name "New Harmony" (JPY 32,000) and a gem of a wine pairing suggested by the sommelier (JPY 12,000). Prepare to witness the "marvel of pairing" that perfectly elevates the chef's overwhelming skill and curiosity through these dishes.【New Harmony & Mariage】️ Prologue: The Dawn of Innovation and Ocean's JewelsThe course began with an amuse-bouche resembling avant-garde art on a blue plate. After warming my stomach with duck consomme soup, I was served a refined drink to announce the start of my journey.Pairing: A Sophisticated Sip to Signal the Journey's BeginningChampagne Lanson / Le Black - Création 258All stories begin with this amber-colored bubble. The prestigious Lanson, crafted without malolactic fermentation, offers delicate bubbles that create a pleasant melody, layered with aromas of toast and freshly picked apples. Its surprisingly refreshing acidity perfectly complements the delicate amuse-bouche and the saltiness of caviar, awakening my senses.- Beni E Fritto with pig's trotter, sakura shrimp, and seri- Purée of Usuki beans with beef prosciutto- Red tart with beet and tuna tartareThe crispy sakura shrimp's aroma, the sweet freshness of the thin beans, and the rich umami of the tuna each create a remarkable harmony in my mouth.Next came the foie gras, enveloped in the deep sweetness of aged potatoes and the rich aroma of truffles. A cookie sablé formed the base, topped with foie gras terrine, cheese washed with wine from France's Dange region, and a layered potato and cacao dish combining sweet aged potatoes with the acidity of Amazon cacao. Additionally, a layer of traditional French cheese, Pont-l'Évêque, was topped with a sheet of chamomile jelly, accompanied by a natural lemon sauce... it was indescribably delicious.Pairing: The Luxurious Journey Has Just BegunLa Cave de la Reine Jeanne / Arbois Vin de Paille 2014A miraculous sweet "straw wine" that captures time luxuriously. Its luscious sweetness and beautiful acidity create magic. Here, the chef mixes this sweet "straw wine" with the Champagne "Lanson" from the prologue! It was a strange experience, completely different yet perfectly matching the dish.- A cold dish of delicate sweetness from hairy crab and robust umami from beef, harmonized with a sharp accent of horseradish. The beef is prepared as tartare, similar to how prosciutto is made, using herbs to finish it like ham. At the bottom is the beef, topped with Hokkaido's foralone, enhancing the sweetness of the green onions, with various root vegetables adding texture. The wood-like chips are made from potatoes infused with Japanese soy sauce residue, finished with a sprinkle of Hokkaido's Ainu spice "Shikerepe." The meticulously calculated temperature and the contrast of textures that melt on the tongue left me breathless.Pairing: Discovering the Potential of Young Japanese WineHōsui Winery / RICCA Chardonnay 2025A beautiful Japanese Chardonnay nurtured in Hokkaido, adorned with snowflakes. Its pure fruitiness of green apples and Japanese citrus gently envelops the sweetness of the foie gras fat.️ Chapter 2: The Contrast of Precise Temperature and TextureVisually overwhelming, the caviar dish arrived. As I dipped my spoon in, the rich saltiness of the high-quality Ossetra caviar was complemented by the pure sweetness of new onions and the sharp aroma of wasabi.On a sauce of new onion mousse and leaf wasabi, tomato jelly was layered, topped generously with caviar. The base of the white ice cream was flavored with vermouth, allowing hints of citrus fruits and herbs, showcasing the chef's relentless pursuit of the most luxurious way to enjoy the ocean's jewels.Pairing: Crisp Minerals and Pure FruitsDomaine Fouassier / Sancerre "Les Grands Champs"Sharp aromas reminiscent of grapefruit and flint. The pure minerality drawn from the earth sharply tightens the umami of the caviar.️ Chapter 3: A Torrent of Seafood and the Breath of the ForestThe middle of the meal featured a series of breathtaking masterpieces. First, a flan made from 20 varieties of domestic mushrooms. It arrived with overwhelming presentation, accompanied by freshly shaved black truffles, evoking the aroma of the forest.Next, a hot cocotte released steam upon opening, revealing the bursting texture of blue lobster, the richness of squid paste, and the chewy texture of black rice risotto, creating a blissful flavor.Then came the "Kue," perfectly cooked with a crispy skin and moist, rare flesh. Accompanied by a bisque sauce of scallop, lemongrass espuma, and seaweed with potatoes.Pairing: Rosé of the Sea Breeze and a Light Red BatonMartoccina / Brunello di MontalcinoThe pinnacle of Tuscany. Complex aromas of blackberry and tanned leather blend seamlessly with the umami of mushrooms.Sainte-Magdeleine / Côtes de Provence 2023An exquisite rosé from Provence. The sweet and sour berry aroma and saltiness reminiscent of sea breeze further enhance the blue lobster and squid.Domaine Mia / Mercurey "Les Rochelles" 2022A rich white harmonizing flavors of pear, white flowers, and subtle oak. The luxurious fruitiness of the Kue complements it beautifully.️ Chapter 4: The Ultimate Cooking. Dry-Aged "Nanatani Duck"The main dish featured beautifully dry-aged "Nanatani Duck" from the dedicated aging room adjacent to the dining area. The moment the knife cut through, the alluring ruby color revealed the perfect cooking.With each bite, the wild and rich umami of the duck burst forth. The refreshing aroma of sansho pepper and the deep richness of morel mushroom sauce intertwined, elevating the duck's potential to an entirely different level through aging.Pairing: A Drama Woven by HeavinessGulfi / Cerasuolo di Vittoria 2024Exotic fruit aromas and nuances of spice reminiscent of the Sicilian sun add vibrancy to the duck's wildness.Château Fayat / Pomerol 2013Aged beauty at its peak, dominated by Merlot. Sensual aromas reminiscent of cassis and truffles, with a silky mouthfeel, created an ultimate pairing with the morel mushroom sauce, leaving me speechless with emotion.️ Epilogue: Savoring the Blissful AftertasteThe grand finale of the exquisite course was an ice cream made from Hyuga summer citrus and honey lemon. The flower crafted from white chocolate told a story of meticulous craftsmanship.Next came a delicate dessert woven from vanilla and strawberries. Finally, charming mini desserts like canelé, macarons, and financiers were served in a chic dish lined with cacao nibs. Every detail was executed flawlessly, leading to a perfect conclusion.Pairing: The End of a Luxurious JourneyDomaine des Nugues / Beaujolais-Lancié 2022Gamay with a flavor that seeps through like high-quality Japanese dashi. This exquisite balance serves as a bridge from meat dishes to dessert.As I reflected on the beautiful memories of the night with dessert, I realized this was the ultimate way to indulge in luxury at this hideaway. Beginning with the elegance of HERMES, the playful seating ritual, and the innovative dishes filled with the chef's curiosity enjoyed in a near-future main dining area, paired with meticulously calculated wines. I experienced the essence of pairing for the first time, where a wine I initially disliked tasted entirely different and delicious when enjoyed with the dish."NH" creates a perfect harmony, making it a fitting destination for adults seeking a high-quality culinary journey. It became a night deeply etched in my memory. The canelé I took home was also delightful the next morning, reminding me of the experiences from the previous night. Less

Visit Date: May 2026, Weekday, Around 6 PM Location: 6-minute walk from Nishi-Umeda Station Payment: Approximately JPY 50,000 per person Reservation: Yes ✼••┈┈••✼••┈┈••✼••┈┈••✼ I visited French Enache in Kitashinchi to celebrate a birthday! ♡ I had high expectations from the reviews and stylish photos of the restaurant before going. ✨️ First, we were guided to the waiting room, where we received a piece of Arita porcelain to help us find our seats. The interior was incredibly cute, with futuristic lighting and a wall of plants that matched perfectly! ♡ Although there were only counter seats, we were the only customers that day, so we enjoyed a private dining experience. ♡ The course featured luxurious ingredients, making it truly extravagant! ✨️ Each dish was like a work of art, and the flavors were outstanding, leaving us very satisfied! Here’s the menu: Amuse Bouche Sakura shrimp, pea, tuna This adorable dish immediately drew us into its world! Each ingredient's unique character shone through, and it was delicious! ♡ Foie gras Foie gras, aged potatoes, black truffle I was thrilled to see all my favorite ingredients on one plate (laughs). It was an incredibly luxurious dish. The appearance and cross-section looked like a cake, which was so cute! Crabe Hairy crab, beef, horseradish This was my first time trying hairy crab and beef together, but the flavors complemented each other perfectly, making it incredibly tasty! The dish was visually stunning and did not disappoint in flavor—simply the best! ♡ Caviar Caviar, new onion, wasabi We were shown the caviar in its original box before tasting it. It was delicate yet packed with umami flavor. Champignon Mushrooms, truffle We were presented with a variety of mushrooms. It was quite impressive! As a mushroom lover, I was thrilled! ♡ The aroma was wonderful, and from the moment it arrived, my eyes and nose were delighted! ♡ Homard breton Blue lobster, black rice, firefly squid The black rice and firefly squid sauce paired perfectly! It was a dish reminiscent of paella. Mérou Tendon fish, wild vegetables, aosa This was the fish course. It had a lightness that felt very spring-like, and the gentle flavors of the ingredients were beautifully highlighted. I enjoyed it with the accompanying bread, which had delicious butter! ♡ Canard Nanatani Nanatani duck, bamboo shoots, morel mushrooms This was the main duck dish. I had been curious about the duck hanging on display on the second floor of the restaurant (laughs). The meat was moist and tender, truly worthy of a main dish! ✨️ Vanille Vanilla, strawberry Assorted baked sweets Birthday commemorative plate All the desserts were beautiful and adorable! ♡ The baked canelé was crispy on the outside and fluffy on the inside, and I thought it was incredibly delicious. I was so happy to receive some as a souvenir on my way out! ♡ Thank you for preparing a message plate for my birthday! ✨️ The attention to detail in the food, atmosphere, service, and tableware made me feel like I want to return for a special occasion. It's rare to find dishes that are so visually stunning, and I truly enjoyed the experience with all my senses, not just taste! ♡ I had a wonderful time celebrating my special birthday, making it a memorable dinner! ✨ Less