Today is our wedding anniversary, so we visited our trusted restaurant, Le Pondichéry. We were pleasantly surprised to find out that a chef from France, Guy Lassausaie, was visiting Japan, bringing a different taste to the usual menu. Although we were a bit unsure about the different flow of dishes and wine pairings, we thoroughly enjoyed the unique combinations. The presence of the famous Guy Lassausaie attracted a group of five chefs from a hotel in Osaka, creating a tense atmosphere in the restaurant. However, once they left, the peaceful ambiance returned, allowing us to relax and enjoy the rest of our evening. We look forward to our next visit and experiencing the work of Chef Konatsu and Sommelier Hata in the future.

I visited this restaurant to celebrate my husband's birthday. The food was delicious, and the interior had a luxurious feel with plenty of space. The waiter was very kind, and I wanted to visit again because they have private rooms. However, when we were leaving, the chef came out to greet us and only gave his business card to my husband, not to me. I understand giving it to my husband first, but not giving me one at all was disappointing. Even though I paid the bill, it seemed like they assumed my husband was the one paying for the meal. It was a disappointing end to an otherwise great experience.

Hello, this is Yuyama. I visited Le Pontoiseau near Yodoyabashi Station, which has been a hot topic due to its relocation. I had been there before the move, but I didn't have a good impression at that time. Now, let's talk about the food. The dishes were all delicate and beautiful. The flavors were solid, but I felt that there was a bit too much salt. Since it's a course menu, I personally thought it would have been nice to have some dishes where sweetness or acidity were the main focus. Among the courses, the salad and pigeon were delicious. As for the service, it was at a counter kitchen, and the service and kitchen staff came to explain, but there was no energy and I couldn't hear the explanation clearly. I ordered the pairing, but the sommelier also didn't show much interest in engaging with the guests and making the experience enjoyable. It was a shame considering how lovely the food was. In terms of the space, I think it's probably the most expensive in the Osaka restaurant scene. It was a lovely space. This time, the course was around 23,000 yen, the pairing was around 10,000 yen, and with the service charge, it came to around the high 30,000 yen mark. For those who haven't been yet, I recommend trying it out for lunch. See you next time!

I visited a relocated restaurant. The new location has no windows, but it has a large, heavy-looking door that resembles a castle entrance. Inside, there are several private rooms with a high level of individuality. I had the lunch course at the counter. The Saikyo miso-marinated sea bream from Sasebo was paired perfectly with the elegant soup. The restaurant has a sense of luxury and escape from the ordinary.

I visited for a lunch meeting. It was my first time since they moved to Yodoyabashi! It is located in the basement of Nissei Building, with direct access from the underground mall, making it a convenient location where you don't even need an umbrella. The entrance looks like a high-end boutique when viewed from the outside! When you enter the entrance, there is a waiting room with paintings displayed. On the day of my visit, paintings by Aiko Yunono were exhibited. Since it was my first visit, this time I had my meal at the counter, but would you like to see the private rooms as well? I was guided to take a tour, and along the way, I saw a wine cellar with quite a collection. There were four private rooms (one was in use by a customer). After the tour, I sat in the room with the counter. The kitchen was open and there was a wood stove in the back. Everyone was moving around briskly and efficiently in a quiet, almost silent manner. I sat down and looked at the drink menu. I didn't take any photos, but there was also a wine pairing option where you can enjoy wine that goes well with the food. The appetizer consisted of three types. The red shrimp and bell pepper snack had rare shrimp and was delicious. I was shown the bread before it was baked, and I had it baked in the wood stove. It was fluffy and delicious. The fish was pan-fried wild red sea bream with spring vegetables. The main dish was roasted Italian veal loin with mini asparagus. For dessert, there was a pineapple marinated and sorbet made by three pastry chefs in front of you, along with a sun-kissed natsu confit and ice cream. The head chef is Osamu Kogusu, and the manager is Kenji Tanaka. Both of them are like a bundle of service spirit, talking to you in a friendly manner and explaining the dishes in detail if you miss anything. Even more than when they were on the top floor of the Kitahama Dairin Building headquarters, or when they were on the first floor of the old Dairin Building headquarters across the street, they are now more in tune with the times, not too formal, yet still pursuing the deliciousness of French cuisine. I would love to visit for dinner next time. It was a wonderful French meal. Thank you for the feast!

It was like a dreamy lunch where I could enjoy an extraordinary experience. The restaurant had a modern and sophisticated atmosphere, and the staff were very pleasant. Watching the dishes being prepared right in front of me added a live element to the experience. Each dish showcased seasonal ingredients and was truly delicious. The wine pairing complemented the dishes perfectly, enhancing the overall course. I look forward to revisiting in a different season. Thank you for the wonderful meal!

Located just a short walk from the business district of Nakanoshima in Osaka, North Ham is an ideal location for business meals. The journey to the room includes passing through paintings, a dark hallway, more paintings, a wine cellar, and finally the room. The course meals are leisurely, so it is recommended to allow plenty of time for your visit. The food was delicious! Highly recommended for special occasions such as anniversaries or business dinners!

I visited the newly relocated and renovated Grand Maison "Le Pont du Ciel" in Yodoyabashi for lunch in December 2022. The restaurant is now located in Yodoyabashi, and upon arrival, I was greeted by staff outside the building. There is public art/monument installed on the green pathway outside the building, and there is also a white cube gallery in the waiting room showcasing works by up-and-coming artists. The combination of "food" and "art" is personally a perfect match for me, and it got me excited. I opted for a seat at the counter for lunch, but before heading there, I was shown the private rooms. The private room area is quite spacious, with a long corridor leading to the private rooms lined with a walk-in cellar. Each of the 4 private rooms has a door for guests and a door for staff, with a kitchen dedicated to table seating at the back. The scale of the restaurant is truly impressive. The architecture feels like a secret underground base, and even the table seating area is adorned with art. Finally, I was seated at the counter. The large counter in a U-shape can accommodate up to 14 guests, but there is plenty of space for each guest. There is an open kitchen in the center where the dishes for the counter seats are prepared. Upon seating, the general manager greeted me warmly, followed by a drink recommendation from the sommelier. The wine pairing options range from around 4 types, with prices starting from the low 10,000 yen range to the low 20,000 yen range. I opted for a bottle and had the sommelier select one for me from the list and even some not listed. I chose the Lécheneaut - Morey-Saint-Denis "Pierre Virant" Blanc 2016. The pricing of the wine is not cheap, but compared to other grand maison restaurants, it felt reasonable. The service and explanation of the wine pricing and service fees were convincing and I experienced impeccable service throughout. The wine service was like a magician's entertainment, with temperature management from uncorking to serving in various glass shapes. The lunch menu offers "Inspiration" (12,100 yen) and "Gustatif" (17,600 yen) options (as of March 2023), and I chose the "Gustatif" menu. The amuse-bouche consisted of 3 dishes, each presented like an art piece. The flavors were delightful and paired well with the Champagne and white wine I had. The miniature crispy young ayu with citrus was particularly delicious. The octopus carpaccio was colorful and had a spring-like freshness. The artistic salad dish was meant to be deconstructed and enjoyed layer by layer. The appetizer featured shrimp, caviar, and asparagus. The veal sweetbreads with potato, mushroom, and black truffle were rich and flavorful. The red mullet with bouillabaisse sauce was perfectly cooked and paired well with white wine. The roasted French pigeon with bacon-flavored forcemeat and pan juices was a delicious finale.

I visited for the first time since they relocated. The previous place had a formal and classic atmosphere, but this time they have private rooms and counter seats. The waiting room has art displayed, which was enjoyable (seems to change regularly). The food was impeccable. Dining at the counter allowed us to see the chefs in action, making the meal even more enjoyable. I could only drink non-alcoholic beverages, but it couldn't be helped.

I visited for lunch from a distance. I wonder if it's a recent trend in French cuisine. For wine lovers (actually just alcohol lovers), it seems like there are more restaurants these days with huge portions even for lunch, so I think. The restaurant I visited this time, Le Ponceau Ciel, also had huge portions. The meal included dishes that were not even listed on the menu. For example, the lunch I had this time, L'Inspiration, included: Amuse 1, Amuse 2, Amuse 3, Salad, Appetizer - whole red shrimp, Main fish - swordfish, Granita, Main meat - venison, Rice, Dessert 1, Citrus dessert 2, Chocolate, Petit fours, Espresso. That's a lot, right? The number of dishes before the main course is quite high. The appetizer has a whole shrimp. And before cooking it, they show you the fresh shrimp. The dish with the shrimp also has caviar, almost like a main course! Just the amuse-bouche and appetizer alone would be like a typical lunch at a small French restaurant in town. And about the bread, they show you the fermented dough and bake it right there for you. Amazing! You get to have it fresh out of the oven. However, I had to let it cool down a bit as I was busy with the wine. Personally, I preferred the texture when it cooled down and got crispy on the surface. Even when it's cold, it's delicious, of course. The wine was selected by a veteran sommelier who chose wines that perfectly complemented the dishes. I had a total of 8 glasses, and when you divide the wine cost I paid that day, it's about 1,850 yen per glass (excluding tax). That's a steal. It's like all-you-can-drink. They even served some rare, unopened bottles and limited production wines. Unbelievable. Finally, the main fish arrived. It was swordfish with a citrus sauce that had a delicious acidity, so I had 2 glasses of wine with it. Even though I thought I was full, the acidity of the sauce made me want more. And then the Granita. They had 2 types of ice, and you could choose. With such a large volume of food, I truly appreciated the Granita. Next was the main meat, venison. I personally prefer venison over beef. It has a light texture, so I easily enjoyed it with a glass of red wine. I thought I couldn't handle the main course, but it was so delicious that I managed to finish it, so maybe the chef planned it that way. But after that, there was "rice"! I politely declined it. I didn't see the actual dish, but from a quick glance at other customers', it wasn't just ordinary rice. Finally, we reached dessert. The first one was a citrus-based dessert that was refreshing and seasonally appropriate. The second one was a chocolate dessert with a nice balance of sweetness. Of course, I finished both. Lastly, I had some petit fours and an espresso. The staff even put the sugar cubes in front of you. By the way, for those who ordered coffee, they made it right in front of them using a siphon. The interior of the restaurant has counter seats. You can see the live cooking process. The staff also finishes the dishes right in front of you. Additionally, the distance between customers at the counter is just right. The good thing about the counter seats is that the staff pay attention to customers from all angles. In table seating, sometimes they don't notice when your wine glass is empty, but here, that doesn't happen. The service is provided by waiters. It took about 3 hours until this point. It was almost closing time for the restaurant. Finally, the chef and staff even came to see us off, and I felt grateful. Honestly, for this quality of food and service, the price is unbelievable. Thank you for the treat. Cheers!

Michelin one-star French restaurant in Kitahama has relocated to Yodoyabashi in Osaka. The traditional French restaurant Lupon de Ciel reopened on December 1st. The name Lupon de Ciel means "a bridge that connects the heavens" in Japanese. The new location features an island kitchen and cozy private rooms with a cave-like atmosphere. I chose a private room for my visit, and was impressed by the high ceilings and spaciousness. The Christmas lunch course was priced at 19,360 yen per person, with an additional charge of 2,420 yen for the private room. The dishes included snacks of Akamai shrimp and broccoli puree, roasted scallops with black truffle, and steamed chicken breast with foie gras. Each dish was delicious, showcasing the restaurant's commitment to quality. I have visited Lupon de Ciel a few times before, and the food seems to have only gotten better. They offer various courses for lunch and dinner, so I recommend giving them a try. As a special treat for the reopening, I also enjoyed a selection of plain and chocolate cookies, which were delightful. Don't miss out on this recommendation!

The appearance was beautiful, and all the dishes were delicious and satisfying. The staff at the restaurant were very kind. I would like to visit this restaurant again. :)

I visited the newly relocated restaurant and had a great dining experience at the counter. The pace of service was good and the portion size of the meal was satisfying. The only thing is that the "how about this wine pairing?" suggestion came off a bit pretentious, so it would be nicer if it was a little more subtle. We felt a bit self-conscious about it.

The difference in quality is clear! Beautiful and delicious.

As expected, delicious.