At In Situ, we served their delicious seasonal chestnut and coffee jelly dessert which was only on the menu for a short time. Oddly enough, a former coworker from In Situ works in the kitchen, what a small world!
The chef of Fujiya 1935, Tetsuya Fujiwara, studied French cuisine and worked in numerous European countries before returning to Japan. This influence shows in his cuisine where he blends Japanese ingredients with a European approach which makes for unusual yet fun pairings.
Briny hamaguri clam was served with fukinotou, a Japanese wild plant that has a pungent bitterness.
Aerated fluffy “bread” was stuffed with a green pea cream. I liked the creativity of the dish but it was my least favorite dish of the night.
This was a delicious snack with firefly squid, a favorite of mine, on a crispy light chip.
Honmoroko, a small fish coming from Lake Biwa, were fried and topped with spicy watercress. Another tasty bite.
Sayori, known as halfbeak in English, is a delicious white fleshed fish. Served with seasonal mountain vegetables and a creamy fudgy egg sauce, it was a nice balance of richness with subtleness.
Who doesn’t love warm bread rolls?
Almost like a “fritter”, this warm bite was filled with uni. The sweetness of the uni with the spicy mustard was a fun but messy dish especially since it was meant to be eaten with your hands.
The following dishes showcase chef Fujiwara’s mentality of fusing European and Japanese cuisines together.
Thin stands of white asparagus were mixed in with spaghettoni, a thicker spaghetti, where delicate flavors shined.
Gently poached amadai, filefish, was garnished with a seafood broth and a plethora of wild Japanese plants with various textures and intense aromatic flavors.
A refreshing cold pasta dish was lightly dressed in pungent wasabi and garnished with spicy wasabi leaf.
Tender guinea fowl with beautifully browned crispy skin was served with cheesy brown rice “risotto”, onion, and greens. A hearty and satisfying dish.
The following desserts were absolutely stellar.
Strangely enough, Japan is a huge producer of strawberries and they have a strong love for them as you’ll see them year around in the markets. I loved the bright sweet flavor of the strawberry with the herbaceous creamy celery ice cream and candied celery.
Another great dessert with flaky pastry topped with silky cream, tart kumquats, and whipped cream.
Japanese love anything with a jellylike consistency and this vegetal green tea flavored jelly was delicious with sweet meringue.
I could have eaten a dozen of these delightful warm moist honey morsels!
What I enjoyed the most at Fujiya 1935 was the harmonious combination of European and Japanese cuisine without it feeling forced or disjointed. Not only was the food delicious, chef Tetsuya Fujiwara was also extremely hospitable and even gave us a bottle of sake. Very thoughtful. For someone looking for a untraditional Japanese restaurant when visiting Osaka, I would recommend Fujiya 1935. My overall rating is a 8-8.5/10.