agnel d'or
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
Cooking is the art of teasing out the pure flavour of each ingredient. For example, a main dish could be paired with clear consommé drawn from mushrooms or seafood. A delicate finish, light on fats and oils, brings out the pure flavour of each ingredient. Dishes prepared using Japanese ingredients such as Pacific saury, groundnuts and lily bulbs are arranged on vessels produced by modern artists. In France, the chef learned the importance of originality. His inquisitive mind creates uniqueness in his work.
Unique Things
From Visitor Experiences
Innovative Use of Wild Game Meats in French Cuisine
Agnel d'or uniquely incorporates wild game meats such as rabbit and deer into traditional French dishes, adding an adventurous and unconventional twist that distinguishes it from typical French restaurants.Minimalist Brutalist Interior Design
The restaurant features a minimalist concrete brutalist design that creates an intimate yet sophisticated atmosphere, allowing the artistry of the food to be the focal point of the dining experience.Fusion of French Culinary Techniques with Japanese Sensibilities
Chef Akinari Fujita blends classic French cooking methods with Japanese culinary sensibilities, emphasizing lighter use of fats and salt and focusing on natural umami and aroma, resulting in uniquely creative and balanced dishes.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Agnel d'or in Osaka are:
Seasonal local ingredients: The restaurant emphasizes the use of fresh, seasonal produce to highlight natural flavors in its dishes, reflecting both French culinary techniques and Japanese artistry.
Wild game meats: Notably rabbit and deer, these ingredients add an adventurous and unique twist to traditional French cuisine, showcasing the chef's creativity and commitment to quality.
Softshell turtle: Featured in a signature dish as a terrine with ham, this ingredient exemplifies the innovative approach of the kitchen, blending texture and flavor in an elegant presentation.
Sanma (Pacific saury): Used in a fresh and crunchy spring roll, this seasonal fish represents the restaurant's focus on freshness and local sourcing.
These ingredients are significant as they embody the restaurant's philosophy of marrying French elegance with Japanese seasonal sensibility, resulting in dishes that are both visually artistic and rich in flavor complexity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch: ¥25,000 (5 courses), ¥35,000 (7 courses)
- Dinner: ¥40,000 (6 courses), ¥50,000 (8 courses)
Signature Dishes
- Pacific Saury: ¥10,000
- Groundnut and Lily Bulb Consommé: ¥12,000