Here in Osaka, Japan, I am riding one of the longest winning streaks I can recall when it comes to high-end restaurants, and I believe it is the longest such run I have ever experienced. The most recent event was a very impressive dinner at Fujiya 1935, which took place in Tokyo. This location has generated a lot of interest in recent years, and has done so for quite some time. Chef Tetsuya Fujiwara took over the restaurant in 2003, after it had been transformed from his father’s establishment into what it is now. Tetsuya Fujiwara is the fourth generation of his family to run a restaurant, after his grandfather and father. The restaurant’s name alludes to the year in which his great grandpa started his first restaurant in Osaka, Japan. Since 1935, the family has been making delicious cuisine, and they have a proven track record to back it up. Over the years, Fujiya 1935 has received recognition from a number of international rating bodies, including the Diner’s Club and the Michelin Guide, among others. It currently has 2 Michelin stars, but it previously had 3 stars, according to Michelin. The reason for the change is still a mystery to this day, but
Fujiya 1935 offers a very large multi-course menu (in my instance, 14 dishes), and I’m certain that if you appreciate delicious cuisine, you’ll enjoy eating there as well. To get things started, diners must first pass through a waiting room that has a very unique design. Giant ice cubes had been placed on a number of the tables. After being seated, I was offered a complimentary cup of tea before being taken to my private dining room. On my approach to the dining area, I stopped to take a few shots around the restaurant, where I was struck by the wonderful minimalist decor. Bryce trees are one of my favorite trees, so I was happy to find them planted in the corners of this space. Because of the rim lighting around the ceiling, the room had a pleasant, soft sensation. Pierre enjoys it.
For this evening, I chose the wine pairing, which consisted of seven glasses of wine plus a little amount of sweet dessert alcohol at the end of the meal. To begin, a glass of brut champagne was served. I got a bit giddy with a little bubbly.
It was immediately apparent that Chef Tetsuya Fujiwara is a true master of his profession right from the start of the meal. We were given four meals in rapid succession, each one exploding with taste and each one bursting with color. An highly thrilling start was provided by the air bread’s texture, the richness of the brown soybean cracker, and the crispness and depth of the potato with truffle.
Weingut Josef Hogl Wachauer Weingarten Riesling Federspiel 2015, Wachau, Austria, matched nicely with the first meal and the first course was superb. This is an excellent pick!
The lunch got off to a rousing start and just maintained a high level of enthusiasm all the way through to the end. Following that, there was a sequence of seafood meals. I loved them all, but the sea urchin was the one that really jumped out to me. Over the years, I’ve gradually developed a fondness for sea urchin, and this was by far the nicest I’d ever had.
Following the seafood, we were brought some excellent bread, which was complimented by a rosemary lard spread and a soy-based spread, both of which were very delicious. Tasty!
After we finished with the seafood, we were served a wasabi pasta dish to cleanse our palates before moving on to the Kunugiza beef dish. This was interesting because the chef concentrated on leaving a little bit less seasoning to allow the diners to enjoy the raw ingredients and force them to search for a little bit more flavor, which they discovered in the tempura grape and accompanying grape sauce, which were both delicious. This was definitely a novel experience for me! It’s very nice.
It was time for a little break from the cuisine, which featured a variety of fruit-flavored alcoholic beverages that had been matured for a total of ten years in-house. My very favorite taste out of all of those I tested was the fig-flavored one. Once again, Fujiya 1935 delivered a satisfying kick in the pants at the conclusion of the dinner. Thank you for your support!
All of the food had been incredible up until this point, but it was the four distinct desserts that elevated the meal from good to extraordinary. Each one has a distinct taste profile and presentation that made it stand out. Of the four desserts, the mango cheesecake was voted the best! A slice of this Japanese mango cheesecake was a dessert to die for! Take precautions. The texture and taste with a subtle saltiness were all completely mind blowing. Compliments to the chef!
Fujiya 1935 Restaurant Review Osaka: Can you trust the Michelin Guide? Asia Blog Food Japan Osaka
In this situation, to answer the question in the headline, on this occasion Michelin did do a decent job of evaluating Fujiya 1935, as it’s genuinely amazing! I don’t often agree with the Michelin Guide’s recommendations, but I have to give them credit for this one. In addition, it’s crucial to note that we had excellent service throughout the evening. In addition to clearing the previous dishes and bringing the subsequent courses, the Fujiya 1935 staff was constantly on hand to provide explanations about what was being served. I have to say that I really enjoyed every aspect of my lunch and experience at Fujiya 1935. Chef Tetsuya Fujiwara is a living icon in the culinary world.
Cuisine Type: Innovative
Address: 2-4-14 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan
Phone: +81 6-6941-2483
Website: Fujiya 1935 Official Site
Hours: Closed: lunch : Monday-Wednesday, lunch : Friday, Sunday
Michelin Stars: 2