Fujiya1935

I've been recommending people to this restaurant, at 9000JPY/S$110 per pax for an 8 course meal, it isn't exactly very affordable but it's definitely great value for this 3-Michelin star restaurant where food, service and presentation were all excellent. Just look at how intricate this dessert this, which was definitely very yummy.

This is an amazing tomato bread that started our 8 course meal at this 3 Michelin star restaurant, for only about S$120. And there are only about 10 seats in this restaurant, so you can imagine how far in advance you'll need to book this place for.
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Good news is they're now onboard @myconciergejapan. Which means that it's easier for you to make a reservation now - you'll be able to contact an English speaking person who would help you liaise with the restaurant for your reservations. They'll even give your the directions so you won't get lost.
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Pictured is a seemingly simple tomato bread baked to perfection. So fluffy and bouncy (some say "boing boing"), yet distinctive in its pleasantly sweet taste of tomatoes. This would definitely raise your expectations of the meal that would follow.

I've had a Kaiseki where the chef masterfully removed the bones from this small Ayu fish. But here, Chef Tetsuya Fujiwara prepared this such that the whole fish, including its bones and fish, are to be eaten. And it's amazing.
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It came with wild rocket sauce which was earthy and herbal, so it complimented very well the Ayu which is a sweet fish. Even though we have to eat the whole fish including its bones, all the bones have been fried till crispy and crumbles effortlessly. Yet, the flesh of the fish remains soft and juicy. So we are now talking about something which is tender outside but crispy inside.
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Some may not like the tummy of the fish which is bitter, but I understood from a separate omakase session at another Japanese restaurant that bitterness is exactly what the Japanese likes about this fish as well.

Our meal here was amazing, and this beef was also spectacular.
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Those 8 weeks of dry aging has already intensified the sweetness and flavour of the buttery Tajima beef, and it was grilled just right to retain all those juices. Pure enjoyment just biting into it. The meat was balanced by the accompanied vegetables such as taro, manganji peppers and persimmon.

Once we entered Fujiya1935, we were seated in this dark, zen room. While the servers are preparing out table, this prepares our mind by isolating us away from the busyness of the Osaka streets.
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We were served this amazing water from shirakaba (birch) trees. It has an earthy fragrance and sweetness, but tasted really smooth and clear. Very precious, because there's only so much water in that glass.
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This isn't the actual meal yet, and there's so much about the meal that I liked and I'll share with you all soon :)

This was one of my favorite restaurants in Osaka, which was 3-michelin starred, but recently dropped to 2 stars. Its very good, but it's quite hard to get a reservation now. Dinner would cost 18000JPY/pax (~S$220), but lunch is priced at only 9000JPY/pax (~S$110) for an 8 course meal. It's definitely great value for this 3-Michelin star restaurant where food, service and presentation were all excellent. This was just a palate cleanser for the dessert that will follow, but very cleverly served warm poached grapes with cold grape sorbet.
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