We started our 3.25 hour dinner in a small room that was dark and very quiet with crickets chirping. This was a waiting room until we went upstairs. Waiting room was the proper word because dinner took way to long. The pace is excruciatingly slow....More

We were travelling around Japan and hadn't booked anything until we arrived so were very lucky to be able to get a table here during our stay in July. It's a tiny place! We opted for the wine flight which we knew would be tricky...More

所在地：日本大阪 2017～2018年大阪米其林評鑑:☆☆ 湯大帥非型日誌評鑑：★★★＋＋＋ Executive Chef: 藤原哲也Tetsuya Fujiwara Type Of Cusine: Innovative 酒類:葡萄酒、清酒等，開瓶費¥3,000 中餐價位：¥7,200+座席費¥1,000+13%；NT$2,224。 這次京阪行終於到了尾聲，最後一站就是今天要品嚐的二星料理Fujiya1935。在兩年前就想要來訪，可惜無法訂到位便放棄，而這次也是差點訂不到位，還只能在平日訂位才會有機會。 要訂Fujiya1935得在其官網訂位，而且他是以MY CONCIERGE訂位系統，當你選訂日期餐期訂位之後，系統會回寄email通知是否完成訂位，如果完成之後會先請你匯款，可以藉由paypal或是新用卡都可以，不過據我的經驗，直接以信用卡會划算些；完成匯款後即確定訂位完成。 此外，我對Fujiya1935有興趣的地方並非只是星星而已，我更想理解擁有法式料理、義式料理以及西班牙料理的學習經驗與背景，而其料理分界則被米其林指南定義為「創新料理」。 產地的絕對 以前有人說法式料理要用法式食材才能突顯美味，然而這種說詞早已落伍老舊，尤其在21世紀初期法國傳統料理、現代料理以及來自西班牙威脅的創新料理大辯論之後。然而，無論怎麼辯論，這些王牌大廚在海外各有其分店，如何考量到節省成本或是展現在地化的吸引力與親和力才是另一個現實問題。 過去我在台灣的餐廳裡不時也看到菜單上強調著來自國外的食材，而近年推廣小農與地緣食材，讓許多新興餐廳也跟隨著腳步，甚至有部分餐廳能夠自給自足部分食材，這道是合理而能說服人吸引人的現象。 然而到日本也是，日本這幾年來推廣農產向外輸出的實力有目共睹，到了日本各大餐廳，打開菜單便會註記每道菜是打哪兒來的，在京都，京都餐廳幾乎都是已經都在地的農產，也會大量運用日本各地食材，除了牛排館會出現國外牛肉外，覺大部分都還是會選用在地食材。而我來到日本，要的就是吃日本的食材才有去，倘若牛還是美國牛，那麼一點意義都沒有。 Fujiya1935 當我在選擇一間餐廳前，我會好好的研究一下他，瞭解一下他，如果有看過餐廳網站，或許你會和我一樣，做得相當方便用心，然而看了主廚的理念，會突然覺得「好吃」的定義正如我想的一般，並非只狹隘的針對食物烹調而已。 位於大阪的「Fujiya 1935」是自大阪米其林指南以來吸引許多外國人而聞名遐邇的日本西式料理餐廳。嚴格來說Fujiya 1935的料理風格是不受拘限的，主廚以獨特的點子挑戰新式料理，並提供多采多姿的菜色以及大自然與季節化為為食材呈現於顧客，其餐廳理念在不只是單純的「好吃料理」，更希望能在沒有多餘的裝飾與氣氛平靜安穩的環境中，用眼看、用耳朵聽、用心感受真正認為「美味」的料理。 主廚藤原哲也，1974年4月出生於大阪是家族第四代，高中在職業學校學習法國料理與製作甜點，畢業後即進飯店裡工作，他為了磨練及擴展自己的廚藝視野，先後赴義大利學習，為了一次的研修而訪問了西班牙，而受到先進的現代西班牙料理衝擊與啟發，於是轉赴西班牙，並在知名的“L'Esguard”餐廳學習累積經驗，於2003年回到大阪繼承「Fujiya1935」成為第4代店主。 佐餐酒 Gavaisson Inspiration 2015 產地：France, Provence 葡萄品種：Rolle 80％，Sémillon 20% 酒精濃度：13% Gavaisson在希臘語中表示抵達應許的土地之意。酒莊位在法國普羅旺斯，莊主已經營20多年，酒莊位在普羅旺斯中心地帶，這裡擁有美好的陽光與自然的生態，以及美好的溪流，這裡不只有葡萄藤亦有橄欖樹；而Gavaisson的所有產品都是經過有機認證，葡萄樹種植在卵石地上，富含白色石灰石且含有足夠的粘土，確保在9月的陽光燦爛的日子裡讓藤蔓達到成熟。 Gavaisson的白酒經過精心挑選的葡萄釀製，而這些葡萄僅在11個露台上種植。葡萄品種是Rolle（或Vermentino）葡萄以及具有一定的結構和豐滿Semillon，兩種葡萄都有其優點，可以用最自然的方式種植和處理。 在今天的house當中，我毫不猶疑地選擇了這款葡萄酒當作今日的佐餐酒，除了來自陽光普照的蒲羅旺斯之外，在者與今日的料理也十分融洽。 這款酒的色調帶點金黃的白酒，在豔麗的光下更顯柔美。搖晃一下酒面十分光滑，酒腿順著杯緣自然流露十分優雅。 氣味，帶有清新舒服的水果風味，我覺得像小玉西瓜，也像水梨、柚子，還有點草本花香，花香比較細膩。 啜飲，果香氣強，後微微乾澀接著是水果香，冰冷的溫度襯托酒的美味，柚子、水梨、鳳梨、小玉西瓜？以及一些花香，很不錯的白酒，也是fujia1935今日的house。 WATER SHIELD（FROM...More

We were a group of 11 and had the whole dining room to ourselves. It was a set degustation menu of 14 small courses, with a nice balance of vegetables, various fish and seafood, lamb and desserts. There was variety of texture, flavour and style...More

Today we had a lunch set menu and what an excellent dinning experience ! We enjoyed the food from the appitizer to the dessert. We discovered a lot of new tasts and new ingrediants as the Japanese pepper. Also, the service was excellent and the...More

Dined in this restaurant for set menu recently on my trip to Osaka. Food is good, it is more with local and seasonal ingredients. Service needs big improvement if it wants to live up to the expectation of 3 Michelin stars. one of the courses...More

To say I was blown away by this restaurant would be an understatement, quite honestly this was one of the top meals I have had in my life. I’m not sure where to start.... We received and extremely a warm and friendly greeting in a...More

Fujiya1935 runs by 4th generation owner/chef Tetsuya Fujiwara took me through one of the most enjoyable food journey I have ever had. From the appetizers to the end of the desserts; every dish served to me is of high food quality, stable and the presentation...More

This was our 4th visit in 5 years (last year we missed out sadly) and it's as good as ever. Very different seasonal menu to the last (winter) one but perfectly balanced and genuinely beautiful as always. Went with the wine pairing which was perfectly...More

Impeccable food, drink and service. Location is a bit out of the way but definitely worth the effort. As it is a Michelin star restaurant, so early planning is required so be sure to book in advance. The menu / ingredient changes with the season....More