Fujiya 1935
Osaka, Japan
⭐2 Stars
The Experience
From Michelin Guide
Currently closed. Scheduled to reopen in June. Entering, you are shown into a waiting room. Seated around a table, you and your party listen as the chef explains some of the secrets hidden within the menu. ‘A table of seasons and memories’ is the theme. The turning of the seasons finds expression in Japan’s bounty of ingredients; memories are evoked by scenes of earliest childhood. The aim here is cuisine that satisfies all five senses. Treading a path all his own, the chef strives above all to create enticing aromas.
Unique Things
From Visitor Experiences
Unique / Unconventional Things About Fujiya 1935, Osaka
1. Birch Tree Water Served as a Welcome Drink
Guests are served an extraordinary cup of water drawn from shirakaba (birch) trees while waiting in a dark, zen-like ante room. This water has an earthy fragrance and sweetness, described as smelling like sake but tasting like water, setting a remarkable tone for the dining experience.
2. Presentation of Appetizers Reflecting Nature
The appetizers include the freshest baby radishes served over the actual soil they were grown in, creating a direct connection between the dish and its natural origins. This artistic presentation emphasizes the restaurant's innovative approach to contemporary cuisine.
3. Innovative Contemporary Cuisine with Seasonal Delicacies
Chef Fujiwara transforms each season's delicacies into innovative creations of contemporary cuisine, continually surprising guests with unique and imaginative dishes that blend traditional Japanese ingredients with modern culinary techniques.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Fujiya 1935, the Michelin 2-star restaurant in Osaka, reflect a blend of traditional Japanese and contemporary European influences, highlighting seasonal delicacies and innovative techniques:
Managatsuo (Harvest Fish): Featured in a signature dish accompanied by a three-mushroom consommé and fresh mushrooms, this fish exemplifies the restaurant's focus on precise execution and seasonal seafood.
Chestnut: Used in creative desserts such as a combination with coffee jelly and rum-flavored jelly, chestnut foam adds a sweet, earthy contrast that showcases the restaurant's innovative flavor pairings.
Coffee: Incorporated in desserts like coffee jelly, it provides a bitter counterpoint to sweeter elements like chestnut, demonstrating the balance of flavors typical of Fujiya 1935's cuisine.
Mushrooms: Fresh mushrooms and mushroom consommé are used to complement seafood dishes, adding umami depth and reflecting the emphasis on natural, seasonal ingredients.
Grape (Tempura): A surprising fusion ingredient, grape tempura illustrates the chef's inventive approach to combining Japanese and European culinary traditions.
These ingredients are used with advanced techniques such as aeration (e.g., in bread) and careful sensory presentation, creating a dining experience that engages all five senses and highlights the chef's international training and family culinary legacy.
Menu & Pricing
Current Offerings & Prices
Fujiya 1935 Menu Summary
Pricing Information
- From ¥35,000 (¥38,500)
Seating and Children Policy
- 19 seats available
- Children 12 years old or older are welcome with prior notification
- Guests with children under 12 will be refused entry
Payment and Cancellation Policy
- Advance payment for reserved courses is required via PayPal or credit card
- Additional orders at the restaurant must be paid in cash
- Cancellation policies may vary based on reservation date, time, and number of guests