Fujiya 1935

Food taste pretty nice plus nicely presented. The master chief is super thoughtful, make me feel very welcomed (gain back most of the score) . But honestly, as a Michelin 2 starred restaurant, I do expect more variety on their wine list.... Understand nothing/no one can gain everyone's heart, not even GOD, but the Japanese white wine i'd order is really really NOT my favour.... like drinking perfume... Not sure if i am too picky :p , the lady serving my table seems urging me to order (wine) even when I am still discussing with my hubby whether to order a bottle, by glass or wine pairing set, this part can improve. Overall, I do recommend to give a try :q

A place truly worthy of Michelin stars! The dishes are wonderful, a course menu with Spanish and Japanese influence using the best ingredients from parts of Japan. The staffs are also attentive and informative, and the chef is very friendly and is willing to send everyone back home safely after finishing the meal.

Had high expectations for this restaurant because of its Michelin rating. Upon our arrival, we were welcomed into a small dimly lit waiting area with 2 other parties. The seats were an awkward height to the table, and the space was not all that comfortable of the tight quarters. We noticed the party next to us had a guest wearing casual jeans and a hoodie, but the restaurant didn’t seem to mind. The hostess brought out welcome drinks for the party next to us, and ours didn’t arrive until 5 minutes later, even though we all arrived at the same time. We weren’t actually seated in the restaurant until 10 mins later, when we were led up the stairs, passing the chefs who welcomed us on the way in. The restaurant is a renovated apartment building, beautifully designed with 4-5 tables per floor. We sat at our table for another 10 min before we were finally served water, and the first part of dinner seemed like the staff was playing catch up because they seated too many tables at the same time. Service was polite, but not particularly personable, and everyone spoke English well. Food was actually quite delicious, although I’m not sure I saw any Spanish influence in particular. The Chef had trained in Modena, Italy and a wasabi pasta in particular was excellent. The menu was very fall-inspired; we loved the airy pumpkin bread, the toasted brown rice risotto, and the roasted chestnuts that really invited all senses into the Japanese countryside. There was also a few seafood presentations from Hokkaido such as an Amberjack that was beautifully plated, just lightly seared. At the end of the night, one of the chefs walked us out and gave us a very warm send off. For a 2 star restaurant (it used to have 3), Fujiya is very reasonable priced, and the food is simple and delicious. It is unfortunate that the night did not start off the same way it ended.

For a 2 michelin starred restaurant the price you're paying is considered reasonable per say. I made my reservation 2 months in advance. Reservations are a must as the restaurant has really limited seats. I requested for a more private table and they gave me what I asked for. The staff were really friendly and service was excellent. The dining experience itself was exceptional and the chef himself; Fujiwara-san came and served us the main course.

Nestled between two buildings with a discrete entrance, Fujiya 1935 is a Three Star Michelin restaurant serving contemporary European influenced dishes prepared with seasonal Japanese ingredients. The interior of the restaurant is elegant and understated with a minimalist decor accentuated by natural lighting. Dishes are expertly cooked and presented beautifully. Service was flawless, with staff taking the time to explain each course in detail. Most surprising of all was the fact that Chef Fujiwara personally came by to talk to us at the end of the service to ask us about our experience. For us, Fujiwara 1935 represents a must-try for those in the Osaka area. Unlike many establishments of this calibre, we found the experience to be warm and inviting offering a personal connection between the food and the establishment.

Wonderful service and food. Waitress had done a great job explaining every dish. Chef was also super friendly to guests.

This meal was incredible. Great dining experience from the moment you enter the door to your exit. If you are liking for a high-end experience in Osaka, make a reservation at Fujiya 1935

Incredible service. Every dish was perfect on taste and texture. Came here for lunch and is good value wise for the quality of the food.

Fujiya 1935 is certainly deserving of its reputation and awards (top 50 in the world, 3 star michelin, etc.). The lunch is an incredible steal at ~$85 USD for a 3 hour multi-course meal that certainly rates as one of the world's best food. It isn't at all resembling traditional Spanish or European cuisine. This is its own thing -- not Japanese but not European. It's more like Japanese ingredients made in a European style. The staff speaks English and provides an English menu. The pace can be a little slow at times if there is any criticism, but the whole experience is thoroughly enjoyable. They won't let you split a wine pairing but the wines by the glass are really reasonable ~$10 USD! The best dishes were the burdock spaghetti with brawn and the black truffle rice. I'd definitely come back.

I reserve 5 star reviews for exceptional dining experiences and Fujiya 1935 certainly delivers and deserves the Michelin stars that they have earned. I had to ask our hotel concierge to make reservations for us upon arrival in Osaka. I was originally hoping to secure lunch reservations (as recommended by Jennifer K), but when only dinner reservations were available, we reluctantly agreed on the reservation and have had no regrets that we did. The restaurant has limited seating. The biggest group I saw come in was for 6 people and they were seated in a private room. The restaurant is elegantly but simply decorated. Rather than list everything on our tasting menu, I'll describe the dishes that stood out the most for me (because they were all excellent). The sea urchin (aka uni) inside a crispy seaweed sphere was so delicious that I dream about eating it. It was light yet creamy with a contrasting crunch from the seaweed sphere surrounding it. And this from a person who didn't really like uni prior to our trip to Japan. The firefly squid capellini was tender, fresh and delicious. The cutlass fish and duck dishes were also amazing. The houjicha tea jelly with cream served at the end was a perfect way to end our memorable meal. Everything was locally sourced and creatively plated. Something as simple as strawberries with strawberry granita were elevated to the sublime as the freshest and best ingredients are used and heighten the flavour. Service was excellent from the time we walked in and were served warm water with sakura, to the time of our departure when they were bowing to us from the door. I wholeheartedly recommend this restaurant for anyone looking for a very special dining experience while in Osaka. My only regret is that Fujiya 1935 is not located in my home city so that I could dine there more often.

What am I doing at Fujiya 1935? Why am I eating Spanish food in Osaka? A 3 star Michelin Star restaurant that offers a 7,200 Yen lunch menu, I am not going to miss this opportunity. And after my meal here, I am a fan! Chef Tetsuya Fujiwara is just amazing. The attention to details, the clever use of local ingredients, the cooking techniques, the plating and everything just perfect. I even did the wine pairing (3,000 Yen) which includes a shot of house made liquor as dessert, maybe that why's I had such a good memory of my lunch experience?! Finding the place was a little tricky as my google map app kept us going around in circles. What I had was not really relevant as the menu changes frequently according to the season. But I hope you like fish as quite a few course featured fish. The food just kept coming from soup, app, amuse, more app then the main.. dessert than more treats and finished off with Gyokuro Green Tea.... Make sure you have a lot of time to enjoy the whole experience. As we were leaving the restaurant, I saw Chef Fujiwara coming out and saying goodbye to us and as we bowed to each other, I know I will be back again next time when I am in Osaka, which would be soon... Reservation is a must since the Chef only prep enough food for confirmed reservation and only with 1 seating for lunch please plan ahead!

Incredible multi course set lunch at this Michelin 2 star restaurant. Many dishes were some of the tastiest I had. Their appetizers and desserts were the most amazing. Every beverage had a wonderful aroma, accentuated by their usage of nice stemware even for non-alcoholic drinks. Service was also perfect, no way to improve. Authentic courteous service far better any I've experienced elsewhere. They helped hail a taxi for us afterward, the hustle was impressive. Definitely eat here while the price is this good. I would have been happy even at twice the price.

If you plan to visit Osaka, do make a reservation ahead of time and enjoy the wonderful dinner here. This is not a tapas place, you should spare 3 hours to appreciate the food. No fancy presentation, the dish is complicated enough to dance on your palate. One extra thing to mention if you get a chance to visit this place, the glass, plates, bowls...they are very special.

I have never, ever had as perfect a dining experience as I did at Fujiya 1935. Having never been to a Michelin starred (let alone 2 stars!) restaurant, I wasn't certain what to expect outside of outstanding food and service. I had concerns that it would be snooty, but those were completely unfounded. In fact, that thought went away as soon as we walked by the kitchen on our way to our table and everyone inside waved to us. Every single dish was spectacular. The menu changes regularly to reflect the seasons and what's fresh in the nearby regions. Each dish was presented so artfully I had to take a second to appreciate the beauty of the plating. The staff worked hard to explain each dish in English to us, which was very appreciated. What was really amazing was to watch the timing of everything. We were in a room with 2 other tables, so it was quiet and all of us were served at similar times. However, at one point I got up to visit the facilities and noticed someone spot me and quickly say something into a headset. When I returned it was only a second and our dish was served. THIS is the kind of services to expect from a restaurant of this caliber. While small, it was a touch that really stood out to me. We were visiting to celebrate our 20th wedding anniversary and the staff took time to write a message in English about it on our dessert and everyone came by to congratulate us. It was truly wonderful. I have had some amazing meals in my life, but this is the first one I would say was perfect. I still dream about a few of the dishes and I have to admit despite the large number of options for eating in Osaka, I would be mightily tempted to return on a future trip. I do recommend making those reservations early. I think we made ours 2 months in advance!

Fujiya 1935 is absolutely the best restaurant that I've been to so far in my life! I went to Alinea in Chicago, but Fujiya 1935 is a much better restaurant food and value wise. As a 3 Michelin Star restaurant, this is a steal ($120 roughly) compared to restaurants you will find in America, such as SF, CHI or NYC. FOOD: Everything that we had was amazing. I posted a picture of the menu, since we had about 15 different courses. The stand outs were the seafood dishes & desserts, but everything was well balanced and complex. In addition, their wine menu is extremely reasonable and diverse. I'd recommend trying out the Japanese wine. We had a Chardonnay which was excellent! SERVICE: Impeccable service was displayed at Fujiya 1935. Our waitress was very attentive & friendly. Even though she spoke limited English, she got her descriptions across of each dish so we could fully understand. In addition, the timing of the food comes out a comfortable and non-rushed pace. Fujiya 1935 is a well deserved restaurant of 3 Michelin Stars. The chef is extremely humble & nice. He even walked out of the kitchen to take pictures with us & chatted with us. His wife & himself even waited outside of the restaurant & waved to us as we crossed the intersection! I would definitely recommend checking out this place if you want to experience one of the best food experiences of your life. In addition, this is a New American type restaurant rather than a "Spanish" type restaurant, so don't let it sway you away. Make a reservation and enjoy!

Over-the-top creative with an interior decor that totally blew me away and a fascinating blend of Spanish and Japanese styles that mimics Ca Sento in Kobe. Tetsuya Fujiwara trained at a Spanish restaurant called L'Esguard, which is run by a neurosurgeon, and the dedication to precision has carried over to Fujiwara's place here in Osaka. Every dish is beautifully crafted and presented like a jewel in a case. My only issue with Fujiya 1935 was the utterly inattentive (almost absentee) service with scant English skills. We often found ourselves waiting 25 minutes or more between courses, and our servers seemed overwhelmed at times, despite how small this restaurant is. Each dish was seriously a work of art- carefully selected ingredients that worked together well from a texture, flavor, and color point of view. The chef and his kitchen staff are obviously a clever and hard-working crew. It's not crazy-expensive compared to other Michelin 3-Stars in Japan, but bring your wallet. Their lunch menu (which we tried) was about $140 US, and if you choose to add wine you're looking at roughly $250 per person. A memorable but not perfect experience; I'd recommend this for anyone who wants to see what experimental Japanese cuisine looks like at the highest level of execution.

Amazing experience at Fujiya 1935, my first three Michelin star experience. I loved the natural decor, the whole experience felt very unpretentious and inviting. While we were walking up to the table, we got a glimpse to the kitchen area. We opted for wine pairing as well. The food was beautifully presented and was seasonal and fresh. Everything was cooked to perfection and flavours were balanced. I loved every single dish and there was no miss. The desserts were delicious as well. At the end, the chef came to say farewell personally and took a photo with us. Can't wait to come back again for a special occasion!

Ok usually I enjoy being a bit of a troll in these reviews but this place was so good....I have to be serious. If you are visiting Osaka, get a reservation asap!! Starting with the decor....very classy chic and spacious. We had a rather large table for the two of us and felt like we had room to relax. The decor was very zen also, which contributed to this. The service was also great! We showed up a little early before they even opened but they greeted us with Marigold infused water while we waited. They tried to explain every course to us and was extremely friendly and professional. Now the price. You can't beat it. There is no where else where you can get lunch of this caliber for 72 usd. Nowhere. The food was definitely innovative and delicious. Not only was everything flavorful but also interesting and thought provoking. The plating was amazingly beautiful and the meal built upon itself as we went. The start was a fig salad. It was very fresh and a prefect way to ease into the meal after being in the hot weather. The figs weren't overpowering and the sauces went perfectly together. So refreshing! Second course was the airy corn bread...with goat cheese butter. Amazing texture and fun idea. Third course was a hazelnut encrusted eel. OMG...this was the best bite of my entire trip. The crispy texture of the skin was enhanced by the crunchy hazelnut and offset by the melt in your mouth eel. It was amazing. Fourth course was an ayu sweet fish. I do wish he cleaned the fish but it was still good. Fried but not oily. The pesto on top was amazing. Fifth course was the bread...which was how bread should be. Crunchy and crusty on the outside. Soft and chewy on the inside. It was served with scallion pork fat....I mean come on. The pasta with uni was served cold which was interesting. The pasta was perfectly cooked and the flavored were so well balanced between freshness brightness richness. I could eat a million lbs of that stuff. The pork was good but the star of the meat course were the mushrooms. The tempura shiitake and porcini purée were the earthiest things I've ever tasted. It was insane. I wanted to lick my plate. The dessert rounds did not disappoint. The choux was so well balanced and not too sweet. The strawberries he used were like nothing I've ever tasted. So flavorful. I took and bite and went...oh!! The cream filling had a goat cheese base which gave it enough tang to offset the sweetness. Finally he saved the best for last. Grape two ways. Omg....I can't. This dish was perfection from flavor to plating. It was so insane. Every component was delicious and necessary...created perfect harmony. From the ingredients, creativity, flavor, plating, to all the little details...This was one of those restaurants that enlightened my perspective on food. Nuff said.

Fantastic restaurant! Fujiya 1935 is a very affordable Michelin star restaurant. Unfortunately, as most tourists bypass Osaka, many will overlook this place. The restaurant is located in an unassuming building but fairly easy to find with Google Maps. The decor is fairly modern with dim lighting. There are two floors and it is quite spacious inside. Food-wise, it's fantastic. The menu changes every few seasons. The food not only tastes great but you can really tell that there's almost a component of molecular gastronomy. One interesting part of the meal was the presentation of chestnuts in a box with pot pourri with the smells of Autumn (it was November when we ate there). Service was attentive and prices were more than reasonable at around $175 a person including wine.

Fairly cheap 3 Michelin stars restaurant that was decent but did not blow me away. Here are my detailed reviews of each dish: Radish with wasabi cream (3/5) - This dish was literally a raw radish with some wasabi cream that you could dip the radish in. Cheese ball with chestnut bread (4/5) - Pretty good, but nothing special both in terms of presentation and taste. Peanuts cooked with kuromoji leaf (3/5) - This dish had 2 peanuts (with shells) and... that's it. They claimed that the peanuts were cooked over a fire with kuromoji leaf, but I felt a very subtle difference in taste compared with normal peanuts. I just didn't get the idea behind this dish. fried Matsutake mushroom with roasted garlic (5/5) - Finally something good, I thought this was probably the best matsutake mushroom that I've had in Japan. The mushroom was tender yet the skin was crunchy. wild mushrooms from nagano with shrimp (5/5) - Another solid dish. The mushrooms in this dish were perfectly in harmony with the shrimp. Sweet fish with "Ayu" sauce of river seaweed (4/5) - This was their fried fish dish. They paired the fish with river seaweed and sauce made out of river seaweed that was a bit acidic. This was pretty good, but definitely not overly spectacular. Blue crab linguine with mimolette cheese (5/5) - This pasta was cooked to perfection from every level. Tilefish with potato and cherry (4/5) - The tilefish's skin was very crispy, but I find it a bit overcooked for me. Potatoes were nice, cherries were nice, but unfortunately the fish was a bit dry. Figs with rhubarb sauce (5/5) - Amazing dish. I was blown away by the freshness of the figs. Maybe this was because that the last 2 dishes were quite rich, but this dish single handedly revived my appetite. Poularde from france (4/5) - Main dish, chicken. The chicken were perfectly cooked and seasoned. However, I had some problems with the garnish. One of the garnishes was this bitter plant (not sure what it was), it did not taste good at all. They also had what I believed to be roasted fennel seeds which also didn't go well with the chicken. Komisu pear from Gunma with sorbet and sugar crisps(5/5) - This was without a doubt, the best desert dish I've had in my life period. The texture of the pear was out of this world, it was very "elastic", juicy, yet soft when I chewed it. Chestnut pudding with coffee rum jelly (5/5) - Another solid desert, the chestnuts were smoked inside a box, and the box was opened at table-side. I could smell the roasted chestnut when eating this desert. Passion fruit ice candy and flower cake (5/5) - Nice conclusion to the meal. $170 meal, very affordable 3 Michelin stars restaurant. However, I don't think the quality of the food could compare with Narisawa/Ryugin.

Our 4th visit here and it is just as good as our first. Very creative dinner menu and attentive servers. It is prix fixe menu and you will be in a treat for some exotic Japanese local food. The portion is just right and wine paring is available. Reservations in advanced (like weeks) only as they only have 6 tables and a private dinning room for special occasion. You are required to prepaid for the meal when you make your reservation. An experience you won't soon forget, enjoy.

From the moment I walked into Fujiya 1935 I felt like my world had slowed down. I arrived after quickly grabbing an espresso and hurriedly making my way from across town. When you enter the restaurant you arrive in a small waiting room where you are seated and given a cup of water from a birch tree. The water was so unique and weirdly delicious that I've spent the following months afterwards buying various tree water's online to find something similar enough to enjoy at home. I'll leave other reviews to highlight each dish in length... Overall some dishes had common flavor combinations like pea/mint and others were very new flavor combinations. The dishes and flavor profiles paired very well with the wine pairing. They had a local gem, a Japanese Riesling, which was a completely new wine region to me. Overall a great meal and will be recommending it to friends who are visiting Japan in the future.

Amazing and worth the visit. 3 Michelin stars. Chef is so nice and friendly. He signed our menus. Prepared with technical execution. Everything is wonderful here. Not sure why it's categorized as Spanish food...

The second Michelin 3 stars in the Osaka area that I have tried. I am quite impress with their earnestness and dedication to their art of culinary masterpiece. All the food is perfect and without compromise. I think their dishes are quite brave. They have a dish that is just cold spaghetti prepared al dente and with just a little wasabi and sauce and nothing else. You have to be very confident of your skill as a chef to do that! Another dish is just a big fried potato chunk buried underneath a bunch of leaves!!! In the U.S a chef would never have the guts to do that!!!

visited in May 2014 I had lunch at this 3-star *** Michelin Fujiya1935 in Osaka by Chef Tetsuya Fujiwara The food is defined as "innovative" cuisine, but if you want to do nationality --prolly Spanish. it was a combination of innovative dishes with a lot of techniques and the lunch course = 7500 yen -- which was a reasonable price for 3 michelin starred lunch AMBIENCE the decoration and utensils are simple yet elegant --which i think is the theme of the restaurant and you can find such characteristics in every element from the moment you walk into the place (actually from the outside) until you finish your meal FOOD - AMUSE great, I love the cheese ball and the corn bread was nice (although tasted just ok) - the bread was pretty good --little crispy on the outside but the inside is very chewy and they put it in a wooden box with hot stone plate to keep the bread warm and nice. butter was great - we got deep fried ayu was fish. although it is called "sweet fish" ayu is very bitter T^T and I was not a big fan of it -- the bone was also a pain to eat but this ayu was deep fried so that you can actually eat the whole fish and it was so crispy yet not oily at all! the rocket sauce also helped with the bitter flavor - PASTA capillini with asparagus and Tairagi (pen shell) : the capillini was so soft and nice and the pen shell was very chewy ahhh another nice dish - real entree duck with Japanese pepper (sanshou) sauce (the greenish sauce) the duck skin was so crispy but the meat was very tender but unfortunately... it was too salty for me - DESSERT #1 Hassaku (Japanese citrus) with coconut gelato and hassaku peel cream HASSAKU is notorious for its bitterness and it was so bitter ... even the crysallized honey could not help the honey grain was so nice as well as the coconut gelato (not too rich or dense like most coconut icecream) .. I guess the only disappointing thing about this dessert was HASSAKU whicch was unfortunately the main part of the dish - DESSERT #2 Yomogi cake --- I love yomogi ... it is not too sweet yet it has a very nice, pleasant smell... End with your choice of coffee or tea but the weird thing is they served the tea AFTER I finished my dessert .... SO SAD The service , the ambiance and the theme of the restaurant definitely exceed 3 stars ... ... great value for lunch as well :D

I'm not exactly sure that the place should be described as Spanish. It is still very Japanese with some Western techniques. The flavors tend toward the subtle, similar to the sorts of mild flavors that you might get at a kaiseki dinner. There were a couple of standouts including the blue crab spaghetti and sandwich of shiitake mushrooms, but the other savory dishes were very subtle. On the other hand, the courses of dessert were much better, and dessert is really the star of the show here. The comice (pear) sherbet was fantastically peary and refreshing, accompanied by a good cookie. The honey cake, coffee jelly and green tea were also very good. If this place offered just a tasting menu of dessert, I would be more in a rush to come back. Our hotel concierge helped us to get reservations here which is required as they are packed. At the end of the dinner, the owner graciously walked us out and asked if we needed a taxi or if we knew how to use the subway system. If you are coming from a Western culinary perspective, you will need to expect that the savory dishes will tend toward something more subtle. We really liked the blue crab spaghetti, but you will easily have had something like this before. Our particular favorite remains the crab pasta at République in Los Angeles. The shiitake mushroom sandwich is essentially very good shiitake mushrooms between a couple of thin crackers. This was very good and full of mushroomy goodness. The other dishes weren't as tasty. The conger eel was fine and delicate, but the ancient rice on top of the conger eel was much more tasty. The deep fried sweetfish with eggs inside was fine but I was hoping that the flesh was sweeter. The basket of gingko nuts, cow peas and mukago was a bit disappointing as it really had no discernible flavor though the presentation was interesting. The abalone was cooked very well and soft but again the flavors were very subtle. The savory flan was very good. It was served with salmon roe on top. I am not a fan of salmon roe in general but if you taste the savory flan by itself, it is full of savory egg flavor. Think of it as a chawanmushi. If you like salmon roe, then you will enjoy this dish. The guinea fowl was very well executed though lacking in a bit of seasoning but again the mushrooms on this dish were the star. The mushrooms were deep fried and full of flavor.

I have been debating between whether it's one star worthy or two. The atmosphere is underwhelming. The wine list is not worth mentioning. But the food keep does get better as the course goes on. Finally, I get the bill. USD 400 for a fixed menu. That's three three star cost. This restaurant doesn't warrant it.