The popular restaurant "Comptoir Feu" in Osaka's Kita-Shinchi area closed at the end of December 2021. In 2022, the owner and chef Sato has been involved in various food and beverage projects, including the production of this new restaurant. This new restaurant specializes in deep-fried skewers, offering customers nine original sauces to enjoy with their meal. The sauces range from traditional to unique, adding a new twist to the usual skewer dining experience. This focus on sauces in a skewer restaurant is a fresh concept that may become a new standard in the industry.

I visited a restaurant for work and found out that they offer 9 types of original sauces to go with their deep-fried skewers. Honestly, I felt overwhelmed. There seems to be a lot of Nuits wine, such as Chambolle-Musigny, which is currently soaring in price. However, I am currently on a period of abstinence from alcohol, so I feel like I am missing out on the joy of food. Chambolle-Musigny aged? Can you really pair a delicate Pinot with a sauce-flavored deep-fried skewer? I have my doubts. While it may make sense with Bordeaux wines, the idea of aging Chambolle-Musigny seems off to me. In some high-end restaurants, it is not uncommon to top meat with caviar, truffles, and other luxury ingredients, but I fail to see the significance. Truffles and caviar, including foie gras, are considered representative of high-end ingredients, but the quality of ingredients varies greatly. While top-quality items are delicious, anything below that level tends to lack flavor. I don't understand why high-end restaurants serve such ingredients that are not enjoyable. Tuna, abalone, sea urchin, blowfish, flounder, and sea bream are also considered high-end ingredients, but only top-grade ones are tasty, while anything below that is not. I fail to see where the joy of food lies in eating tuna that tastes of iron, sea urchin that lacks flavor, or abalone that is just chewy. I recently visited an Italian restaurant in Fukushima that used caviar, and when I asked where the caviar was from, they showed me a bottle labeled with a certain region. The head chef mentioned that they couldn't afford high-quality caviar from France, which made me question why they were using caviar in the first place. Despite the high quality of beef in the restaurant, I personally do not usually consume caviar, so I opted for my usual non-alcoholic wine while enjoying the course. Non-alcoholic wine is excessively sweet and does not complement meals well, so I switched to ginger ale after the second glass. At home, I drink de-alcoholized wine made from quality wine, as I cannot handle sweet drinks. It was puzzling to see non-alcoholic wine served in a restaurant known for its wine selection. The meal included dishes like mozuku with saltwater sea urchin and new ginkgo nuts with caviar and karasumi. The ginkgo nuts were delicious, but I avoided the caviar. The coleslaw salad was surprisingly palatable, unlike the usual coleslaw that I detest. The deep-fried skewers that followed were a mix of hits and misses, with some dishes like Boston bluefin tuna being overly sweet and not pairing well with wine. Overall, the experience left me questioning the need for certain high-end ingredients and their true value in enhancing the dining experience.

Contoir Fuu Sato's restaurant offers a variety of dishes, but personally, this place really stood out to me. The style of eating skewers with 6 sauces created by Sato-san allows for flavor variation while enjoying the meal. The ingredients are top-notch, and the skewers are delicious even without the sauces. The chef and sommelier are both great, and I really enjoyed the experience. While there are plenty of expensive wines available, I appreciated that they also offer reasonably priced and delicious wines that pair well with the skewers. The selection is fantastic. This restaurant deserves more recognition. Thank you for the wonderful meal!

This is my first time visiting Huile. I was invited to celebrate my wife's birthday. The sauces and dressings, which are said to be made by a French chef, were all outstandingly delicious and allowed for a variety of flavors. The batter was light and all the skewers were exquisite. The buckwheat noodles at the end were also delicious. The service was very polite and it was a very comfortable time. I would like to visit again.

Sato Ayumu (Contoir Fuu) is a place that captivates with its sauces, and there is no other place that looks as good in photos as this almost monthly visit for kushikatsu. It's a delight to eat freshly fried skewers while chatting with the chef. The owner, Kouki Tsuchida, who used to work at a famous Japanese restaurant in Kitashinchi, serves authentic flavors. Today, we enjoyed wine pairing chosen by his wife (who used to work as a sommelier at Fukudatei). The basic concept here is that the skewers come with sauce. Each dish comes with a description of the ingredient and sauce, but the sauce descriptions are so detailed that I can't list them all here (including details about Sato Ayumu's sauces). The menu for today includes [comments in brackets are sauce descriptions]. One of the unique features of this place is the "Cabbage Coleslaw," where you can have unlimited refills instead of vegetable sticks served at other places. There are six recommended sauces for flavor variations. After eating half of a skewer, you dip the rest in the flavor-changing sauce. Tsuchida will recommend a different sauce for each dish. Today's menu includes: [various skewers with different sauces]. Tsuchida, thank you for the wonderful meal.

The other day, I was taken to North Shinsaibashi by a gourmet senior. We went to the legendary restaurant "Comptoir Feu", which is shrouded in mystery and is impossible to reserve. The deep-fried skewers with sauce supervised by Comptoir Feu were absolutely delicious. Not only the sauce, but also the high level of each ingredient and skewer brought out the goodness of the food. The drink, which I forgot the name of, was also very delicious, possibly a brandy. I definitely want to come back!

Sato Ayumu (Contoir Fuu) supervises several restaurants, but I think Huile is the most successful. Today, I enjoyed skewers with a spicy sauce. The wine was paired by Mr. Tsuchida. - Rice Porridge: Soup with red snapper and blackthroat seaperch - Mackerel and Potato Salad: Mackerel from Jeju Island with potato salad using parsley roots from France - Onion Truffle Sandwich: Onion Nouveau with truffle slices from Tuscany, Italy - Carabinero Prawn: Carabinero prawn with a sweet and salty sauce of Kyoto's Chidori vinegar and mustard - Broccoli and Iberico Pork: Broccoli and Iberico pork with foie gras and white truffle sauce - Blackthroat Seaperch: Blackthroat seaperch from Shimane Prefecture with a sauce of Man'nenji chili pepper and Nishikyo miso, topped with black shichimi pepper - Turnip: Turnip from Yanamori Farm (Minoh) with cream sauce of cod roe and tarako, and squid ink with caviar - Oyster: Oyster from Lake Saroma - Botan Shrimp: Thai-style red curry with coconut milk, mild flavor with lime - Pork Loin (from Galicia, Spain): Western-style tonkatsu with pistachio from Sicily, framboise vinegar, ooba leaves, and plenty of Grana Padano cheese - Corn: Crystal caviar - Ginkgo: Ginkgo from Gifu Prefecture with salt - Horse Fillet: Horse fillet from Kumamoto with foie gras sauce, puree of golden sweet carrots from Yamamori Farm, and fresh pepper - Sardine: Sardine from Osaka Bay with wood buds, Nishikyo miso, Kyoto green onions, and ginger oil sauce - Abalone: Abalone from Hokkaido's Funka Bay with abalone liver, Nishikyo miso, and butterbur sprout - Shiitake Mushroom: Shiitake mushroom from Tokushima's Kamiyama-cho marinated in shallot slices in dashi soy sauce with Genkou citrus - Yamamori Farm's Silk Sweet: Gluten-enhanced, repeatedly fried and rested - Menchi Katsu Burger: Homemade buns and patty with Matsusaka beef fillet and Iberico pork thigh - Broad Bean and Firefly Squid Croquette - Carabinero Prawn - Rice Cake - Whole Wheat Somen: Thank you, Mr. Tsuchida, for the meal.

I visited Contoir Fuu for the first time, invited by a senior. I had high expectations because the chef is from a prestigious culinary school. The atmosphere of the restaurant is excellent! The owner chef is very kind and the unique quality of the dishes is wonderful. Each dish tells a story and is truly impressive. Personally, I highly recommend this yakitori restaurant. Once you go, you will understand. Thank you for the meal.

The legendary restaurant‼️ Chef Sato, who specializes in tempura, has produced a unique tempura restaurant that focuses on the sauce rather than the frying, specializing in a double flavor experience. The menu for the day includes: 1. Mozuku and crab vinegar dish 2. Cabbage coleslaw 3. Onion truffle sandwich 4. Tuna rare cutlet with mustard and asatsuki mountain wasabi 5. Carabinero with Granada cheese 6. Beef cheek meat 7. Conger eel surimi with pistachio sauce 8. Scallop with caviar and martini sauce 9. Shiitake mushroom with hollandaise sauce 10. Prawn with Thai curry 11. Zeppole with seaweed and yuzu pepper 12. Abalone with Kujo green onions and ginger 13. Ginkgo nuts with Egyptian salt 14. Burdock shoulder loin roll with tartar sauce 15. Blackthroat seaperch with Manganji chili and Saikyo miso, black shichimi 16. Shiitake mushroom with shallot dashi soy sauce marinade 17. Squid with sea urchin and salted kelp truffle sauce 18. Inca awakening potato gratin style 19. Chicken broth simmered noodles with soup 20. Black fig with shine muscat

I received a dish of simmered onions from Awaji Island, topped with sea urchin coleslaw (all-you-can-eat), skewered fried Awaji Island onions, truffle sandwich with rare Oma bluefin tuna toro, shrimp with Italian cheese, corn topped with caviar, Mita beef cheek meat, hamo fish with pistachio and raspberry vinegar sauce, fried oysters with cream sauce, button shrimp with Thai red curry sauce, Osaka Bay sardines with wood sorrel and miso, zeppole with shirasu seaweed from Lake Hamana, burdock miso pickles, black pork shoulder loin rolls with homemade tartar sauce, abalone with Tokushima mushrooms and shallot soy sauce, Manju Temple bell peppers with shiro miso, Hokkaido Inca no Mezame potato gratin, whole wheat somen with Awaji Jidori chicken soup, draft beer, highball (Yamazaki, Hakushu), white wine. Originally, various sauces are already on the dishes, but you can enjoy flavor changes with the six deep-flavored sauces on the table from the second bite. It was a delicious kushikatsu where you can enjoy various flavors and ingredients. Delicious!

Sato Ayumu (Contoir Fuu) was captivated by the sauce and visited four times in three months. Today's menu: [6 types of sauce for flavor variation] After eating half a skewer, dip it in the flavor sauce and finish it. [Bonito sashimi] Bonito from Niigata [Sato's specialty sauce - green sauce with Kujo negi, ginger, Vietnamese fish sauce, Grana Padano, Aoyama pepper] [Bluefin tuna toro] Rare fried tuna from Kesennuma [Kyoto's Chidori vinegar and mustard, Asatsuki, soy sauce-pickled mountain wasabi] [Japanese tiger prawn] From Kumamoto [Topped with a homemade Worcestershire sauce and plenty of Grana Padano, an Italian cheese] [Mita beef cheek meat] From the Ichibo part [Fond de veau (veal broth), fortified wine from Portugal, truffle] [Conger eel from Awaji Island] Ground conger eel with chopped shiso leaves [Pistachio (from Sicily, Italy), raspberry vinegar, shiso leaves] [Corn] Topped with Crystal Caviar [Crystal caviar is a hybrid caviar that does not specify the fish species, and is slightly lower in rank compared to Beluga, Sevruga, and Ossetra caviar. It is ordered directly from the Kaviari company for its delicious taste] [Oysters] From Senhoushi [Sweet cream sauce with gin and dry vermouth] [New ginkgo nuts] From Kumamoto, seasoned with salt [Peony shrimp] Thai-style red curry with coconut milk and lime flavor [Zeccorini] Italian fried bread mixed with Hamanako seaweed [Eat with yuzu pepper or one of the 6 flavor variation sauces] [Oobai iwashi] From Hokkaido, with wood buds and Saikyo miso between the sardines [Chinese-style oil sauce with Kyoto negi and ginger] [Throat blackthroat] From Shimane [Manganji chili pepper and strongest miso] [Burdock] From Aichi, marinated in Hatcho miso, wrapped in black pork shoulder loin [Abalone] From Iwate [Kujo negi, ginger, Vietnamese Nuoc Mam] [Shiitake mushrooms] From Kamiyamacho, Tokushima [Sliced shallots] [Inca's Awakening] From Hokkaido, with potatoes [Somen] Soup made with French Bresse chicken and Awaji chicken broth [Pear and Shine Muscat] Thank you, Mr. Tsuchida. It's cheap because it's skewers, and you can taste Sato Ayumu's flavorful sauce, so the cost performance is excellent.

Located in Osaka's Kitashinchi area, this restaurant is a 5-minute walk from JR Kitashinchi Station. It specializes in kushiage (deep-fried skewers) using six different sauces created with spices from around the world, supervised by Chef Sato of Contoir Fu. The cozy interior has only six seats at the counter. The set course, priced at 16,500 yen, includes 17 kushiage dishes made with seasonal ingredients, along with appetizers, one additional dish, free refills of coleslaw, and dessert. Each skewer is bite-sized, allowing you to enjoy two different flavors by trying it with and without the sauce. The reservation process is relatively easy, either by phone or through the Eatigo website. The review goes on to describe each dish in detail, from the appetizer to the kushiage skewers to the dessert, highlighting the unique sauces and ingredients used in each dish.

Last year, the chef from the now-closed Contoir Fuu, a place that was greatly missed, produced the sauces for this tempura skewer restaurant. The restaurant has only 6 counter seats, each with 6 different dipping sauces available. Initially, it may seem strange that the skewers already come with sauce on them, but since each skewer is typically eaten in two bites, you can enjoy the recommended dipping sauce with the second bite, making it a double delicious experience. All the skewers are meticulously paired with sauces, giving a French dining experience. I particularly enjoyed the skewer with caviar and the potato gratin-like skewer towards the end. This restaurant is relatively easy to make a reservation at, making it perfect for a special treat or a classy date night. Thank you for the wonderful meal.

A famous restaurant called "Contoir Fou" produces a tempura skewer shop. It is nestled in a drinking establishment building. The simple and clean interior has only 6 counter seats, creating a luxurious space. You can dip the skewers in various sauces provided by Fou. What a luxurious experience! Each skewer has about 2 pieces, so you can enjoy the original taste with the first bite and then change the flavor with a different sauce for the second bite. You can also enjoy drinks like Duval-Mott (champagne made from grapes that didn't quite make it to the salon) and Yamazaki highball. It's a place where you can simply enjoy delicious food and drinks. I will definitely go back!

The now-closed restaurant, Contoir F, produced by Mr. Ayumi, offers creative tempura skewers to enjoy with six different sauces. The skewers include Yawata onions with truffle, rare tuna cutlet, Kumamoto shrimp, Mita beef cheek meat, white sea bream with scales, Chiba clams, and black pork with Hachimiso. They also serve a chilled peach soup from Wakayama, Minoh corn from Osaka, Piedmont mushrooms and Iberico ham from France, Thai red curry with shrimp, Akashi conger eel with Manjutogarashi and Saikyo miso, Hokkaido large iwashi, Iwate abalone, Kitakamui nagaimo potato gratin, Tokushima shiitake mushrooms, chicken tsukune with homemade Worcester sauce, and Italian Mantova melon. The skewers were delicious and you could taste them twice on one skewer. The conversation with the owner at the counter was enjoyable as well. Thank you for the delicious meal.

Each ingredient is carefully prepared and served with a very elaborate sauce in this skewer dish. Since it is fried food, I started with a Yamazaki highball to cheers! Midway through, I switched to a Hakushu highball, maintaining the highball theme throughout. The most visually appealing dish was the corn crystal caviar. I enjoyed the combination of the sweetness of the corn and the saltiness of the caviar. The chef's background in Japanese cuisine was evident in the delicious bonito stick sushi that kicked off the meal. The excitement builds up as the various dipping sauces are presented beautifully. My favorite was the Cambodia Kampot pepper salt-preserved extra virgin olive oil! The most delicious dish was the mochi sandwiched between Iberico ham and finished with black truffle sauce. As soon as it entered my mouth, the aroma of truffle spread, the saltiness of the ham enhanced the sweetness of the mochi, creating an incredibly delightful collaboration dancing in my mouth. Definitely a popular skewer. With wonderful ingredients like young sweetfish from the Tenryu River, white sea bream, button shrimp, tiger prawn, abalone, giant shiitake mushrooms, the two hours flew by. I finished with whole wheat noodles in broth, savoring every drop. Delicious! The coleslaw salad served with the skewers was so tasty that I couldn't help but indulge without worrying about the calories.

In 2021, the legendary Contoir Huu stopped operating, but from 2022 onwards, Chef Ayumi Sato has been supervising various genres of restaurants such as French, soba, sushi, and the tempura restaurant "huile." If you want to taste Sato's signature sauces, you should visit huile. Chef Yukiki Tsuchida used to work at a famous Japanese restaurant in Kitashinchi, which sparked nostalgic conversations. Today, Nanba, who is scheduled to be the sommelier for the soon-to-open "Feu," also helped out. We enjoyed wine pairings with each dish, with detailed explanations of the ingredients and sauces. The highlight of the restaurant is experiencing the flavors of the ingredients and sauces. There are 6 recommended sauces for flavor variation. After eating half a skewer, you dip the rest in a flavor-changing sauce. Today's menu included dishes like Spanish mackerel sushi from Wakayama, onion and truffle from Minoh, and rare tuna cutlet. The meal ended with melon from Mantova, Italy. Thank you to Tsuchida-san and Nanba-san for the delicious meal.

It was interesting! I want to go again every season. Being able to change the taste is also good! Although it's a small shop, it's full of attention to detail. I don't mind the simultaneous start. It seems easy to make a reservation on Saturdays, so I'm happy ☺️

It's a counter-only shop. A skewer restaurant that focuses on sauce. Each skewer has a different sauce, but they also provide 6 different sauces for you to change the flavor yourself, which was fun.

The atmosphere was great and everything was delicious! I will definitely visit again. ✨