I visited the popular and hard-to-book restaurant "Funashef" in Temma for the second time in 3 months. There were 4 groups of customers at the counter on this day. We ordered the 6-course pairing menu and started with a Champagne toast. The menu included a variety of dishes using fresh seasonal ingredients, each carefully prepared and presented beautifully. The coordination between the chef and staff was excellent, and the dishes were both delicate and flavorful. I requested fewer meat dishes this time as I had left the restaurant feeling very full on a previous visit. The dishes offered a mix of sweetness, saltiness, sourness, and umami, providing a delightful culinary experience. I would love to continue visiting this amazing restaurant. It was truly delicious! Thank you for the meal!

Visited the highly sought-after restaurant Funashef in Osaka. Chef Funaoaka, who has trained at numerous famous restaurants and served as the personal chef for Keisuke Honda, creates hearty yet delicate dishes. His desire to satisfy customers is unmatched. This is the first time I have been so full from a course meal. Enjoyed delicious drinks paired with the meal. Completely satisfied. A place where you can have a blissful time. Thank you for the wonderful meal.

This was my second visit to Funachef for dinner, and it was my first time. I was determined not to let the chef outeat me, so I went in with a lot of energy ( ¨̮ ) haha Everything was incredibly delicious, and the portions were huge! Even though I reached my goal of trying the chef's recommended pasta, the next day I wasn't hungry at all for lunch, and my stomach was still full in the evening. I felt like I had lost to the chef the next day haha Looking forward to a rematch with the chef before the end of the year!笑

In Osaka, there is a restaurant called "Funashef" where Keisuke Honda's exclusive chef works, who has experience working at Hotel de Yonshino and is a well-known chef! It's a highly sought-after restaurant that I've always wanted to visit, so I was thrilled when a regular customer invited me to join them! The restaurant has received the Tabelog Award bronze for two consecutive years and is located about a 5-minute walk from Temma Station, slightly off the main shopping street. It has only 11 counter seats! I visited on August 19, 2023, and had the "Chef's Choice Course" which included dishes like white shrimp with cauliflower, tomato gele, and sea urchin, marinated bonito with water eggplant tartare and caviar, summer vegetable terrine with amberjack, chilled chawanmushi with abalone, white clam, truffle, and clams, fried conger eel with figs and prosciutto, confit of sweetfish, sautéed mackerel, wagyu beef, and a peach dish. Each dish was generously portioned and filling! I was worried if I could finish it all, but managed to eat everything! The presentation was beautiful and exquisite. The chef's attention to detail was remarkable. The chef has a strong drive for improvement, and I look forward to seeing their future success not only in Japan but also worldwide. Thank you for the delicious meal.

☆彡Funa Chef, opened by Yuta Funao, who once served as Keisuke Honda's exclusive chef, has gained a reputation in Osaka and quickly become a difficult-to-book restaurant, with only regular customers with reservation slots being able to secure a table. I was excited to finally visit this highly sought-after restaurant and eagerly awaited my reservation time. When the time came, the door opened and we were guided to the second-floor dining area, which featured a combination of counter and table seating. The open glass windows and shelves filled with wine glasses created a classical atmosphere that complemented the live cooking experience. The dinner course (16,500 yen + service charge) included a variety of dishes such as cauliflower with shrimp and tomato jelly, Campione - a traditional dish from northern Italy, Spanish-style pizza with red apple, spice curry-flavored kiss fish, and summer vegetables with teriyaki made from natural sea bream. The wine pairing option (10,000 yen + service charge) offered a selection of 8 wines to complement the dishes. The restaurant typically changes its menu monthly based on the freshest ingredients available, but at Funa Chef, the chef creates dishes using the ingredients sourced early in the morning. The chef's skills were evident in the diverse cooking techniques that incorporated elements of Italian and Spanish cuisine, showcasing a wide range of culinary expertise. The dishes, such as the succulent peach-like texture of the Tsukazu eggplant from Settsu City combined with the richness of Omi beef ham, were a delightful surprise. The generous portions and the option for seconds, such as the Paella and extra rice, made the dining experience satisfying and enjoyable. Although reservations may be challenging due to the chef's busy schedule and limited operating days, I would definitely love to visit again if given the opportunity. Thank you for reading till the end!

The food was delicious, not too hard or too soft, and I enjoyed it without feeling tense. The chef aims to be carbon neutral in the food and beverage industry, using vegetables that would otherwise go to waste to create tasty dishes. They also use lean meat in their cooking to provide tender meat. When asked about my appetite, I was offered a larger portion of meat if I was still hungry. The food looked beautiful and tasted delicious. The cost performance was great, it was the best.

In June, we had a difficult time making a reservation at a French restaurant in Osaka with a budget of 25,000 yen for 6 people. There were first-timers with Chef Funa, as well as those who enjoy eating a lot. The food was delicious and we kept eating more and more, feeling like we could still eat more, yet the meal filled us up nicely in the end. It was nice that they were prepared for seconds. I had been thinking lately that I could eat a lot, but compared to those who can naturally eat a lot, I felt the chef's greatness. The hand-held Coca y Taikoy fish gazpacho and the conger corn soup were unforgettable dishes. The meat sauce pairing and the mashed potatoes with truffle were also excellent.

I got a lunch reservation from TableCheck again this time. The dishes were beyond my expectations and absolutely fantastic! This time, I was able to sit at the counter in front of the chef. As the final touches were made right in front of me, a wonderful aroma filled the air! The dishes that were brought to me were vibrant and colorful, a feast for the eyes. When I tasted the food, the flavors exploded in my mouth, with amazing textures, umami, and lingering aftertaste. It gave me goosebumps and left me impressed! The menu changes daily depending on the ingredients they receive, which is truly amazing! The service is top-notch, with attention to every detail. I hope to visit this restaurant again soon!

I visited my favorite restaurant "funachef" that I regularly go to. This place is amazing and I am completely captivated by it. The chef's passion for cooking, the dedication of the staff, the great atmosphere, excellent service, and delicious food all make this place special. Every time I go there, I leave with a smile on my face. I hope they continue to create dishes that make people happy. I am now a big fan of not only the chef but also all the staff. Thank you for the wonderful meal. This is a place that I want to visit again and again. It's just too amazing.

I had been wanting to go to Funachef for a long time and I finally made it there! I was happy to meet the chef, who is the same age as me and from the same Shiga prefecture. Even before meeting, I had been cheering for the chef's success. I was very satisfied with the taste, portion size, and price. Above all, I admire the chef's philosophy of providing a full stomach at a fair price. I hope to continue supporting the chef by visiting the restaurant and getting inspired.

I revisited Funaschef-san. I had 6 pairings with the dishes. It's great to have pairings. The presentation is beautiful, and the taste is perfect. The menu and flavors go well with the wine, so the marriage is enjoyable! If you ask for normal portions for everything, you'll get really full, so I requested smaller portions. So maybe it doesn't look as good, but it's amazing. Thank you for the meal.

Located a 5-7 minute walk from Sakamachi Station, French restaurant Funaschef is a popular spot run by Chef Funaoaka, who has experience at various renowned places such as Hotel Do Yoshino in Wakayama, Rasime in Osaka, and as the personal chef of soccer player Keisuke Honda. The restaurant was selected as a 2022-2023 Bronze recipient on Tabelog, but reservations can be difficult to secure. However, checking Table Check occasionally may reveal cancelation slots, making it a good opportunity to snag a reservation. The restaurant mainly features counter seats close to the kitchen, offering a captivating cooking experience. I recently tried their lunch course menu, starting with a delicious combination of cauliflower sauce, shrimp tartare, and tomato jelly as the cold appetizer. The course continued with beer-infused benié dough filled with conger eel, an addictive cold corn soup with clam texture and frozen onion powder, and a refreshing dish of couscous and tuna in a circle with asparagus sweetness. The seafood dish with two herb and bisque sauces, seared isaki and oil-marinated oyster, showcased a double umami experience. The thick-cut pork sauté with Madeira sauce was rich and flavorful. The dessert, featuring mango sabayon, mango ice cream, and fresh mango, was also outstanding. With such high-quality dishes offered at a reasonable price (under 10,000 yen for a full course), I highly recommend visiting Funaschef. Thank you for the wonderful meal!

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Osaka Tenma Funachef Dinner Course (16500 yen + service charge) Since we didn't go far for Golden Week, we indulged in a luxurious dinner at Funachef, Chef Funao's restaurant, after two months. The smoked salmon with generous portions was excellent. The high-grade mushroom mousse with seasonal morilles was also delicious. The extra-large asparagus was a treat, and the Cotriyard was flavorful yet light. The meat dish, roasted duck, was superb (I even had seconds). The dessert was a baba (a Neapolitan pastry) with the alcohol evaporated, making it safe and tasty. I feel lucky to be able to visit regularly. How many more times can I go this year? (Cauliflower mousse and 3 kinds of shrimp and tomato jelly) (Striped jack and Kaga thick cucumber) (Sesame and mango vinegar) (Gazpacho with strawberries and raspberries, eel, and prosciutto) (Pancetta and new onion soup with morilles) (Smoked salmon maki with couscous tabbouleh and fromage blanc, woodruff sauce) (Asparagus and musuron with prosciutto and firefly squid, watercress sauce) (Flathead grey mullet cotriyard with white bouillabaisse) (Kishu duck breast roast with lentil and carrot puree) (Baba with loquat compote and coconut ice cream) (Coffee)

Reservations are extremely difficult to get, but I was invited to go after two years. Chef Funoka's dishes were still very delicious and the cost performance was excellent. The service was outstanding and the staff were all wonderful, despite it being a hard-to-book restaurant. I asked for a smaller portion for the last meat dish because I was so full. With this quality, quantity, and service at this price, it's no wonder it's so popular.

Lunch is 7,700 yen (tax included). I received four amuse・appetizer dishes and one fish・meat dish. The lunch was packed with the goodness of a lunch. Although there are fewer dishes compared to dinner, the volume is not lacking. I am full and happy (^ ^ ♪). The wonderful ingredients and aromatic, flavorful delicious dishes are upgraded! It's truly a fantastic restaurant (^￢^☆.

It is a French restaurant located in a residential area a short walk from Temmabashi Station. You might miss it if you're not careful, as it's a bit hidden. You go up the stairs to the second floor from the entrance, which is an interesting layout. The main seating is at a fun counter where you can watch the chefs cook right in front of you. The dishes are light and not heavy, which is nice because you won't feel too full afterwards. The course menu includes both cold and hot dishes, so you won't get bored. It was a very enjoyable experience. It's great that you can ask for seconds if you finish early! It's a shame that it's hard to get a reservation, but I would love to visit again if I have the chance.

Funachef, a sustainable French restaurant in Nakazakicho, Osaka ✨ I had been wanting to revisit this place since my first visit when they opened, and I finally got the chance after about two years ✨ Chef Funao's sustainable initiatives are truly amazing, aiming for zero waste by using ingredients that may have imperfections and are difficult to sell ✨ Each dish showcases the chef's creativity and skills in combining ingredients and cooking methods ✨ The presentation is beautiful, and every dish was truly delicious ✨ It's a lovely restaurant where you can enjoy the chef's humorous stories while savoring the food at a leisurely pace ✨ It's a popular spot, so making a reservation might be a bit challenging, but I highly recommend checking it out ☺️

I was finally able to go to Funashef. I was planning to go in the spring of 2020, but couldn't due to the pandemic. It's been difficult to make a reservation since then. I was invited to a private seat. Funashef is a place where a former soccer player serves as the chef. I was excited on my way there from Temma Station. When the dishes arrived, I was impressed by how beautiful they were, with lots of flowers that women would love. The courses included a green pea and fava bean soup with sea urchin, egg with tuna, fried bamboo shoot topped with white truffle, pork, and a hot orange dessert. The portions were quite generous, but I asked for a smaller portion of fish.

Osaka Tenma Funachef Dinner Course (16500 yen + tax) It's been two months since I last saw Chef Funao, and it's so wonderful to see him again on this occasion! The menu reflects the arrival of spring with each dish. While the lunch here is fantastic, the dinner is truly exceptional. I haven't decided on my next reservation yet, but I will definitely make sure to book one. The dishes included Cauliflower Mousse with two types of prawns and tomato jelly, Tuna and Couscous Mimosa-style, Spring vegetables, Green pea soup, Snow crab and seaweed, Pate and Campanile, Clam Royale, Salmon and Iberico pork with eggplant and broccoli, Oysters and white asparagus, Red snapper with American sauce, Roasted veal harami, Orange souffle, and Herbal tea.

It feels like my long-awaited wish or persistence has finally come true (laughs). I arrived at the restaurant with some spare time, thinking that it would start at 6:00 pm, but the doors open at 6:00 pm. Guests are seated in the order they arrive. There are four seats at the counter in front of the cooking area, and the table can accommodate 5-6 people. It is very well thought out and the atmosphere is very cozy. Dinner costs 16,500 yen (including tax). I had the pleasure of meeting Chef Funoka once at Funna, and I was excited to hear that the menu changes daily based on the ingredients sourced from the market. On this day, I was served 6 amuse-bouche and appetizers, as well as 1 fish and 1 meat dish. The appetizers were so substantial that they felt like mains, and all the dishes were delicious. The cooking really brought out the best flavors of the top-quality ingredients sourced daily. Each ingredient was meticulously prepared, and the delicious aroma spread in my mouth before the taste of the dish, making it incredibly delicious. I had the opportunity to visit a truly wonderful restaurant!!