Located a 5-minute walk from Tanamachi Yonchome Station, this restaurant is situated in a business district. Upon arrival, you are greeted with refreshing tea soda on the first floor, accompanied by seasonal background music. The chef explains the concept while you enjoy your drink, before heading up to the second floor. This time, you order the set menu listed below along with a wine pairing option. You are given the choice between 60ml and 90ml pairings, with the flexibility to adjust as needed. Grateful for the accommodating service, you end up indulging in quite a few drinks. The dishes served include Junzai Tomato Water, Corn Bread with bubbles, Golden Eye Snapper with Collinkey, White Shrimp and Pea Powder, Razor Clam with Seaweed Chips, Ayu from Takatsugawa River with Arugula, Zucchini Flower and Lemon Ring Pasta, Awaabi Fritter with Butterbur Sprout, Red Vegetable Beef, Edamame Ice Cream, Rain. New Tea Jelly, Pineapple and Vanilla, Goat Milk Choux Cream. The meal starts with delicate, cool dishes reminiscent of summer wind chimes, gradually building up to a crescendo before returning to a serene, refreshing finish. Each bite is filled with gentle aromas, captivating your senses with every course. The climax comes with a juicy, premium cut of meat, followed by a rich, meltingly sweet choux cream dessert. Like listening to a symphony of early summer, this exquisite course allows you to savor the current season while eagerly anticipating the next. It was a truly delightful experience, and I look forward to enjoying the symphony of early autumn next.

This month at FUJIYA, I enjoyed a delicious meal with dishes like chestnut bread snapper with salmon roe foam, snow crab with edamame, brown rice, porcini, bergamot, and pregnant ayu fish, grilled eggplant spaghetti with blackthroat seaperch, chrysanthemum flower sauce, wasabi pasta, natural beef from the northern village, temple pepper, warm jelly with black tea and Cuban rum, black fig and mint granita, chestnut pudding, and coffee jelly with rum flavor. The intricate and exquisite dishes left me completely satisfied.

It's been a while since I visited FUJIYA. I love the seasonal dishes and the way the restaurant presents them. The bubbly bread always makes me feel happy whenever I eat it. The grilled ayu fish with roe was also very delicious. The wine pairing was enjoyable with unique wines to try. Thank you for the wonderful meal.

I visit this restaurant as a treat twice a year. The dishes are like works of art, beautifully presented. The chestnut bread, corn pasta, and chilled wasabi pasta were particularly delicious. The wines selected by the sommelier all paired perfectly with the food and were all very tasty. The portions are quite large, especially for women, so if they could reduce the portion size a bit and lower the prices accordingly, I would be able to visit more often.

Regularly visit the store. About 6 minutes walk from Osaka Metro Sakaisuji Hommachi Station, "Fujiya1935" for a delicious and enjoyable lunch. Today's menu: Vichy Catalan (Spain), Tomato Sorbet, Plaun of Salmon Roe, Sansho Pepper, Ginger, Tomato Pan Ricotta Cheese with lots of bubbles, Eel, Dreamscape Brown Rice, Maitake Mushroom, Soy Milk Butter and Oregano Pork Lard, Ayu from Takatsugawa, Ricotta Powder, Cucumber, Corn Spaghetti, Red Beef, Man'nenji Chili Pepper, Pistachio, Peach and Framboise, Coffee. The food was very delicious today. They provided a separate menu for friends with allergies or picky eaters, which made me very happy! I am looking forward to visiting this restaurant again next month.

This visit was the first time in 5 months since March, and I guided gourmet customers. As the chef himself described, this is a "restaurant that enjoys the seasons." Once again, the course was a splendid display of seasonal ingredients, with ayu as the highlight. I forgot to take a few photos, but here is a summary of the dishes: - Gaspatcho of pike conger and figs with lots of bubbles - Corn bread with white sweetfish, green plums, and Kagata cucumber - White shrimp and green peas - Abalone with water eggplant - Ayu from Takatsu River with arugula powder - Zucchini flowers and lemon linguine - Wild eel pasta with red onion and wasabi from Heki, Masuda City, Shimane Prefecture - Akagyu beef with red vegetables in Praise of Shadows - Passion fruit and clotted cream - Pistachio, pistachio, pistachio peach pie Although it is a restaurant that enjoys the seasons, the next reservation is already 5 months away. I plan to visit again to enjoy the winter season. Thank you for the wonderful meal.

I made a reservation for 12:00 on a Saturday in July 2023 and revisited the restaurant after about 5 months. It was an extremely hot day, but as soon as I entered, I was greeted with a welcome drink of peppermint tea and mountain pepper, which instantly made me feel relieved. The atmosphere was very relaxing, and after the head chef's greeting, we moved to the restaurant floor. The lunch course for the day was 15,000 yen (tax included, service charge not included), and I ordered a 2020 Schlosshof Riesling Egon Muller for 2,600 yen. The dishes included hamo with fig gazpacho, corn bread with ricotta cheese, abalone with eggplant, grilled ayu fish from Takatsugawa river, zucchini flower and lemon linguine, Hokkaido natural beef with red vegetables, pistachio ice cream, pistachio cookie, pistachio oil, peach pie, and herb tea. Each dish was unique and delicious, and I thoroughly enjoyed the meal. Thank you for the wonderful food, and I look forward to visiting again!

After a 2 and a half year hiatus, I finally returned to Fujiya1935, a restaurant that I absolutely loved. Two and a half years ago, I was able to make a reservation easily, but now it's a battle to get a table at this Michelin 2-star restaurant. It's a #foodblog favorite with a rating of over 4 stars on Tabelog. The cuisine is a mix of French and Spanish influences, with an innovative fusion twist. I opted for the omakase lunch course priced at 15,000 yen. - Hamo with fig gazpacho: The sweet and slightly spicy gazpacho had a rich flavor with hints of ginger, spices, and fennel. Some may find it a bit unusual, but I absolutely loved it. The addition of myoga (Japanese ginger) was a nice touch. - Corn bread with ricotta cheese: This fluffy and sweet corn bread is a signature dish at Fujiya. The subtle saltiness of the ricotta cheese paired perfectly with the sweetness of the corn. A must-try! - Abalone with water eggplant: The tender abalone from Awaji Island paired beautifully with the moist and sweet water eggplant from Izumi. The simplicity of the dish and the gentle flavors of the abalone liver sauce were delightful. - Sweetfish with arugula powder: The presentation of this dish was lovely, and the sweetfish itself was delicious. The crispy tail, the texture of the cucumber, and the flavors of wild arugula and herbs all worked harmoniously. - Red beef with red vegetables: The rib roast was juicy and tender, with just the right amount of marbling. The red bell pepper, cherry tomatoes, and other accompaniments provided a nice balance of sweetness and acidity. - Pistachio parfait: This dessert was a pistachio lover's dream. The creamy texture, the richness of the pistachio oil, and the hint of saltiness made it a decadent treat. - Goat milk cream puff: This freshly baked cream puff was outstanding. The light and flavorful pastry, the cheese-like cream, and the toppings of Okinawan peach, pineapple, and caramelized nuts were irresistible. Overall, the dishes were refined and delicately seasoned, making it a delightful dining experience. The lunch course is a great deal at 15,000 yen, and I've already made a reservation for my next visit. It was a blissful afternoon filled with delicious food. #Yui'sRecommendedGourmet. Be sure to check it out!

Here are the 8 innovative (including French) restaurants I visited in the past 2 months (total of 11). In the waiting room, Chef Fujiwara shared some stories. It must be tough coming up with new ideas every year, like during last year's ayu season. The wine pairing by Sommelier Shimono was excellent. Today's menu included Junsa, tomato water, corn bread with lots of bubbles, sea bream with green plums and Kaga daikon, white shrimp and peas, sea urchin with water eggplant, sweetfish from Takatsu River with arugula powder, zucchini flower and lemon linguine, wild eel with red onion, pasta with Hitomi wasabi, red vegetables with red beef, green pea ice cream, new tea jelly, pineapple and vanilla, and goat milk choux cream. The many desserts will surely please the female diners. Thank you, Mr. Fujiwara and Mr. Shimono.

I visited FUJIYA1935 for the second time and I realized once again how much I love it! From the moment I entered, I was excited. Even though I knew the interior, it still amazed me. Last time I tried the autumn menu, this time I enjoyed the rainy season menu. It's a place where you can enjoy with all your senses, and the first impression is just amazing. The dishes are so visually appealing that you feel grateful before even tasting them. This time, the menu was slightly different from last time, but that's just my personal preference. The autumn menu I tried last time was all my favorite dishes. This time, every dish was delicious and really made my heart skip a beat. This place makes you feel like you're in an art museum rather than a restaurant.

Gourmet Fusion restaurant shining at the top of Gourmet 2021. With an astonishing rating of over 4.2 on Tabelog, it has consistently ranked high in the overall Osaka prefecture rankings. I made a reservation two months in advance for this highly sought-after spot and finally visited. Located just 500m from the Tanimachi 4-chome subway station in Osaka, it took me less than 10 minutes to walk there from exit 3. As for the food, it was a fusion of modern Spanish cuisine using Japanese ingredients while incorporating the four seasons. The chef explained that despite Japan having distinct seasons, there are transitional periods, such as the current rainy season. The menu included dishes like water shield, corn bread, mountain vegetables, eel, sweetfish, and wasabi pasta, all unique to this time of year. The attention to detail and delicate flavors were impressive, but personally, I found the Spanish cuisine at a local spot called "Casent" more to my liking. The drinks also fared better at Casent. Additionally, despite dining in a private room, we were repeatedly interrupted to check if we had finished eating, which was quite bothersome and disrupted our conversations. My female friend who accompanied me shared the same sentiment. While the food was delicious, factors like ambiance, service, and value for money play a significant role in my decision to revisit a restaurant. Therefore, although I may consider returning if given the chance, it's not a place I feel a strong urge to revisit.

Whenever I come here, I am able to enjoy a wonderful world of cuisine. Chef Fujiwara never fails to impress with his creative dishes. Today's dinner menu included: Jun Saito Water: A clear and refreshing taste perfect for the rainy season, Corn Bread: A classic and delicious choice, Kinmedai with green plum and Kaga daikon, White shrimp with pea powder, Ayu fish with garlic, Zucchini flower and lemon linguine, Abalone fritter with wasabi pasta, Red beef, Green pea ice cream, Matcha jelly, Pineapple and vanilla, and Goat milk choux cream. Each dish was incredibly delicious. I am always amazed by the dishes that Chef Fujiwara creates. Before dining, we listen to the chef's explanation of the day's dishes in the waiting room. He carefully considers the season and uses seasonal ingredients to create dishes that reflect the four seasons of Japan. I visit this restaurant four times a year to experience the best cuisine, atmosphere, and time. Thank you for always providing the best food, ambiance, and experience.

Fujiya1935 is a restaurant that focuses on serving dishes that represent the four seasons, but this time they mentioned having a menu for the fifth season (between spring and summer). The dishes beautifully captured the atmosphere of the period between early summer and late summer, with delicious vegetables that are not typically found in summer dishes. I am looking forward to visiting again towards the end of summer.

I made a reservation for OMAKASE on a day when it was available, and it was my first visit. It was difficult to get a reservation, so I finally had the opportunity to go! The atmosphere was calm and the place was very comfortable. The food was delicate and carefully prepared, with each dish showing a great attention to detail. The corn bread was fluffy and delicious, and the Ezo pork was perfectly cooked. The dessert was also amazing. The overall composition of the dishes was excellent. The chef was very kind and humble, seeing us off at the end of the meal. I wish I could visit this wonderful restaurant regularly if it were closer. Thank you for the delicious meal!

The prices have gone up, but the quality has improved greatly. This makes it worth it! Jun's Tomato Water with lots of bubbles, new tea bread, sweetfish soup, hamaguri and snap peas, hotate clam, seaweed chips, hairy crab, seasonal flowers, green asparagus spaghettini, abalone fritters, butterbur sprouts and Hitomi wasabi pasta, red cow, red vegetables, edamame ice cream, rain. New tea jelly, pineapple and vanilla, goat milk choux cream. This is a restaurant worth visiting again.

I visited for lunch and found it to be a wonderful restaurant. I would like to write comments on each dish later. I had a great time and would love to try dinner if I have the chance.

On this day in May 2023, I visited Fujiya1935 in Tanimachi, Osaka. I have been a regular customer for a few years now. Fujiya1935 is known for their bread with bubbles that change depending on the season. The fluffy texture is just irresistible. Personally, I love the noodles at Fujiya1935, and I heard that the chef trained in Italy, which explains why the food is so delicious. The low-temperature cooked Hokkigai I had on this day was also delicious. I look forward to visiting again in a different season. The menu I had on this day included: - Watercress and Tomato Water - Green Tea Bread with Lots of Bubbles - Ayu Fish with Fresh Ginger - Kumano Clam, Snap Pea Tartare - Hokkaido Hokkigai with Seaweed Chips, Low-temperature Cooked - Hair Crab with Seasonal Flowers, Uni, Snow Peas - Green Asparagus Spaghetti - Abalone Fritter made by filleting live Fukigai abalone and frying it with a batter mixed with liver - Yuzu Shoots and Hikimi Wasabi Pasta - Northern Natural Beef with Red Vegetables - Summer Orange Sherbet - Mugwort and Strawberry (Momen) - Tsukigase Honey Cake - Pineapple and Vanilla, Peach Pine

Today's Osaka dinner was the fourth time in four months - I visited Fujiya1935 to enjoy a course meal that makes the most of seasonal ingredients and delicious Italian food. Established in 1935 as a Western-style restaurant called Fujiya, it is now run by the fourth generation, Tetsuya Fujiwara, as Fujiya1935. The dishes feature seasonal ingredients such as button shrimp, firefly squid, clams, cockles, white asparagus, cherry salmon, sansho pepper, and new onions, paired with sauces, vegetables, and herbs that complement the unique characteristics of each ingredient. The fluffy bread with lots of bubbles, created by the genius chef Fujiwara, is incredibly addictive. The meticulously prepared and delicious dishes are worthy of Michelin's ★★. It is a place filled with charm that you would want to visit every season. Today's menu cost 44,660 yen, while the course meal costs 32,000 yen. The menu included herb and vegetable soup, lightly cooked button shrimp with tomato and hibiscus sauce, thin snow pea bread with lots of bubbles, firefly squid with parsley mayonnaise, clams from Kuwana, snap peas, cockles with seaweed chips and a inch bean, white asparagus with morel mushroom spaghetti, cherry salmon with pistachio and herb soup, capellini pasta with sansho pepper, black dragon ginjo pork from Fukui with new onions, small summer sherbet, mugwort and strawberry honey cake, pineapple and vanilla, and other drinks.

Normally, I would start by sharing photos of the food, drinks, and other aspects of the meal, but out of respect for the concept of "embracing the season" at this restaurant, I will first present today's course concept and menu. As always, we listen to the chef's explanation before the course begins. This time, the story started with, "To survive the harsh winter, creatures that have stored energy with mushrooms and nuts awaken from hibernation at this time of year to expel accumulated toxins by eating plenty of mountain vegetables... If you can feel the arrival of spring..." The dishes that followed truly brought out the charm of spring ingredients. Before the main course, there was a pasta dish with Hokkaido wasabi as a palate cleanser, adding a nice contrast to the overall experience. The Ezo pork used in the main course comes from pigs that roam freely in the wild, offering a savory richness rather than a sweet fat. Pairing these dishes with wine (and even sake) is highly recommended. I am looking forward to the summer course in three months. Thank you for the wonderful meal.

Today I came with a friend's reservation. We had appetizers of butterbur sprouts and clams, followed by dishes of golden eye snapper, ayu fish, firefly squid, and snow peas with a warm egg sauce. Then we enjoyed a dish of horse dung sea urchin and seaweed, as well as white asparagus and morel mushroom spaghetti. The meal continued with bonito, pistachio, and cinnamon sauce, followed by wasabi pasta. For the main course, we had Basque pork with leeks and ice plant. Dessert included kumquat cake with kumquat sauce, cherry blossom candy, and strawberry dessert. We had a great time trying out a variety of dishes once again.

Every time I go, I find fewer and fewer restaurants that I really like, but this one was truly the best. On this day, the clam and butterbur dish was incredibly rich and flavorful, with foam made from clam juice on top - it was amazing. It started off perfectly with sparkling wine from Grace Winery. Next came the firefly squid, which was outstanding. It was paired with a rosé from Czech Republic that had cherry notes and tannins, a perfect match. The golden eye snapper with salted cherry blossom leaves was also exceptional. The saury with warm egg sauce and lemon scent was explosive, especially with the white wine from Loire. The sea urchin with seaweed was mind-blowing, especially when paired with a red wine from Corsica that had a seaweed aroma. The cutlassfish was surprising with its nut, herb, and cinnamon combination. The pasta of white asparagus and morel mushroom cream sauce was unbelievably delicious. The final dish of black dragon sake lees-raised pork was tender and tasty. The dessert with ice cream made from Japanese angelica and explosively delicious kumquat ice cream were exceptional. The strawberry confection at the end was the perfect finish to an amazing meal that truly captured the essence of March.