I went on a weekend afternoon and learned that the restaurant has one Michelin star. I had previously eaten at the shop right in front and was curious about its exterior. I had the recommended course meal, and honestly, I might say it deserves two stars. Every dish showcased the ingredients beautifully and was delicious. You can enjoy both fish and meat for less than 10,000 yen, and being able to enjoy pork is fantastic. The meal started with escargot, which was fine to eat. I was amazed by the next dish, which was anko (anglerfish liver). It was so smooth and tasty—who knew it paired so well with French cuisine? The yellowtail was cooked perfectly, and I found myself wanting more. The visual presentation was beautiful too! The red snapper had crispy scales and was juicy and delicious. The dessert provided a level of satisfaction that could rival a cake shop. At this price, it's an absolute bargain. As for the service, while there were many young chefs, they were diligent, and it was enjoyable to watch the open kitchen. However, there were two points of concern regarding the service: 1. I made a reservation for two and noted my dislike for escargot, but only one portion was replaced for me. While it was partly my fault for not specifying two dislikes, I would have appreciated confirmation on that. 2. One server threw the hand towel, which was quite shocking. Despite the great flavors and the overall good service from everyone else, it was a shame.

I was suddenly invited to Liaison in Azabudai Hills and decided to go. I got a seat by the window where I could see the Christmas market. The view was great, and I enjoyed some delicious French cuisine. The cod sperm was exceptionally good. However, the staff’s explanations were a bit quiet and hard to hear. Overall, it was a well-balanced course. Thank you for the wonderful meal!

I visited LIAISON AZABUDAI, a French restaurant in Azabudai Hills. It was my first time going to Azabudai Hills, so I was really looking forward to it. I learned that LIAISON, which has one Michelin star in Osaka, is making its debut in the Kanto region. The interior of the restaurant features a clean, white design with touches of wood warmth, and you can tell a lot of thought went into the chairs and tables. The course was filled with luxurious ingredients like foie gras, truffles, escargot, shirako (cod milt), ankimo (monkfish liver), kuhe, snow crab, and Ezo deer. Each dish showcased high quality and was beautifully presented. With small, artistic plates, I think the meal would also appeal to women. The wine pairing was well-balanced, featuring wines from around the world, including some rare varieties, perfectly complementing the food and making everything very delicious. The sommelier and the service staff provided detailed explanations of the wine and food, allowing me to enjoy my meal in a relaxed atmosphere. I definitely plan to visit again.

I finally got to visit a restaurant I had been wanting to try for a long time, and what a wonderful experience it was! The course meal was fantastic, and I enjoyed pairing it with some exquisite wines. The appetizers, including the combination of fish and grapes with white wine, as well as the white wine paired with the foie gras dish, were simply amazing and left me in awe! This experience has made me want to learn more about wine!

I visited a French restaurant in Azabudai Hills that has received one Michelin star in Osaka, expecting great things. The interior, based on white tones, is sleek and tidy. The amuse-bouche of cauliflower and squid tart, along with the mussel gougère, lacked impact and were a bit bland. The Fuji salmon was good in terms of tasting the quality of the ingredient, but the sauces were poorly defined. The bread had a crust but was unbelievably soft and mushy for a baguette. The dish of ribbonfish wrapped in scallop mousse had a very soft texture but lacked contrast in flavor and was quite bland. The main dish of Ezo venison was okay, but the chestnut sauce was too sweet, reminiscent of a dessert, making it heavy. The pear granita was refreshing with the aroma of verbena and quite tasty. The dessert was composed of various ingredients, but the flavors didn’t come through. While visually beautiful, it was a shame that such a variety of ingredients didn’t translate into a delicious taste. I left feeling disappointed, having had high expectations.

Taste: Good, Service Level: Disappointing – that’s the summary. As for the disappointing points, first, the hall staff seemed to be in a rush and muttering to themselves, perhaps due to being busy. I felt like I was watching myself. Additionally, their handling of a loud couple was nonsensical. In other restaurants, the staff might slide guests to different tables, address noisy customers softly, or quietly remind them to lower their voices in a way that doesn’t hurt their feelings. However, the staff here…

I used the short course for dinner. The portions were just right, and I felt perfectly satisfied. The pairings complemented the dishes well and were delicious. The meat was tender, and the sautéed shiitake mushrooms and sweet potatoes were flavorful and tasty.

On this day, I took on the challenge of fine French dining at a Michelin one-star restaurant in Osaka. It's located within the Azabudai Hills, and from the passageway, you can't see inside at all. To be honest, I would never choose French cuisine myself, but it was an important business dinner with a client who had requested this place. So, here I am, ready to try it out! I felt somewhat out of place as I'm usually exploring B-class gourmet food, but I savored the elegant dishes that kept coming one after another, wondering if this is really what Michelin is all about. The main dish, the Eniwa Pork, was cooked at low temperature, which made it rich in flavor and delicious. However, I couldn't quite grasp the other dishes. Still having a bit of a 'child's palate,' I decided that I need to gradually learn more about French cuisine moving forward.

I visited for lunch. The restaurant features an open kitchen, allowing guests at the counter seats to see the plating right in front of them. However, I noticed that the staff struggled with the plating of the salmon dish, repeatedly touching it to shape it, which is not something I'd want to see; I would prefer if that were done behind the scenes. Overall, the portion sizes were small, and despite requesting a second round of bread, I still felt it was insufficient. (After leaving this restaurant, I went to another place to have sushi, which was about the same amount of food.) Each dish was delicious, but considering the price, the cost-performance ratio was just average. Additionally, the menu card at my table only listed ingredients, like "mussels," and while the staff provided verbal descriptions of the dishes when serving them, the female staff member spoke so quietly that I couldn't understand what she was saying. I don't plan to return.

Each dish was carefully crafted down to the finest details, and I was very satisfied. What stood out the most was the flavor of the black lemon on the salmon. I apologize for not being able to find an appropriate comparison, but it tasted like a more refined version of the seasoning "Yukari," which made it incredibly delicious. (Hmm, maybe that comparison isn’t quite right, haha.) The venison with chestnut sauce was also excellent! Overall, the seasoning of the dishes was exquisite, not too strong or too weak, but just right. Each plate was stylish as well! The service was great. Lunch course: ¥17,600 Caviar Baked bird with mud Mussels Red taro Butternut squash Salmon Black edamame Silver duck Apricot Mushrooms Swordfish Scallops Eggplant Ezo venison Chestnut Japanese pear White peach Rhubarb Amazon cocoa Glass of rosé wine: ¥2,000 Today's glass of champagne: ¥2,500

I had been curious about this place for a long time, and I finally got to visit. I enjoyed the dinner short course, and I had a glass of champagne and red wine. My friend ordered the four-glass pairing, which included sparkling, white, rosé, and red wines—definitely a great deal! The food was not only beautifully presented but also delicious, and the short course left me feeling pleasantly full without overdoing it.

A French restaurant located on the 3rd floor of Azabudai Hills Tower Plaza. The Osaka branch has one Michelin star! It features an open kitchen and table seating by the window, offering beautiful views that can be enjoyed both during the day and at night. The variety of dishes offered at this price point is very satisfying! Recently, many restaurants have been raising their prices while offering fewer dishes, but this place works very diligently, presenting beautifully plated dishes that are enjoyable both visually and in texture. The menu includes dishes like mullet roe, squid, melon, cucumber, red crab, butternut squash, salmon, black edamame, silver duck, apricot, mushroom, swordfish, scallop, eggplant, Hokkaido deer, chestnut, and pear, as well as white peach, rhubarb, and Amazon cacao. It's a restaurant I would love to visit again.

The Michelin-starred French restaurant "LIAISON" from Osaka has opened in Tokyo. It connects traditional French culinary styles that fully extract "umami" with seasonal ingredients from Japan's changing seasons, creating a variety of exquisite dishes. The open kitchen allows diners to directly experience the sounds and aromas of cooking, complemented by a simple yet sophisticated table setting nearby.

I visited a French restaurant in Azabudai Hills for lunch on a weekday. The food was delicious, and the presentation of the dishes was charming and lovely. I had the omakase lunch course for ¥8,800, which included: - Artichoke - Potato with sea urchin - Young corn - Frying sweetfish - Bitter melon - Bonito - Water eggplant - Myoga ginger - Scallop - Basil - Isaki fish - Flower zucchini - Chestnut pork - Manganji pepper - Lychee - Aloe - Miyazaki mango - Apricot - Amazon cacao Cost-performance: 3.5 Food: 3.5 Atmosphere: 3.5 Service: 3.5

I visited for lunch on a weekday. The restaurant had a clean and bright atmosphere, and I sat at the counter, which was spacious and pleasant. Each dish showed great attention to detail and was delicious. However, the impact of the taste didn't quite match the impressive presentation.

In the restaurant area of Azabudai Hills, there is a particularly discreet secret door. When you enter, you'll find a stylish restaurant counter. Each dish is crafted with care and creativity, and the food is incredibly delicious. The highlight was definitely the pork dish, which was exceptional. Thank you for a wonderful experience!

I requested a lunch with wine pairings. The pace of the drinking was quick, and the sommelier cleverly suggested adding an extra glass. The food was delicious, with playful touches, beautiful presentation, and a wonderful synergy with the wines. The restaurant had a quiet atmosphere, and I was able to enjoy a lovely time while admiring the view. I would love to visit again.

I visited for lunch for the first time and ordered the wine pairing. The pairing with a 100% Pinot Grigio Champagne and the rare Mencía from García was really enjoyable. The food was subtly delicious, even though it didn't have any standout features. The only downside, which was partly due to bad luck, was that I had the worst seating. The table was right by the entrance, so I was bothered by people coming and going, and there were loud noises from the dishwashing area and kettle right in front of me, making the atmosphere quite unpleasant. I recommend reserving a table further inside the restaurant.

The open kitchen allowed us to see the cooking process, which was really enjoyable. There were four different types of butter, and it was a lot of fun to try them all. Everything was delicious! The scenery and the interior of the restaurant were very beautiful. The entrance feels a bit hard to approach, but it has a luxurious atmosphere, which was very nice.

The butter was exceptional. I was able to enjoy bread with three different types of butter and salt. It was the most delicious butter I’ve ever had. I wanted to take some home. It completely changed my perspective on how much butter can enhance the flavor of bread.

I visited quite a while ago, probably around when Azabudai Hills first opened. It was a really wonderful restaurant. I think there was only a counter seating. The kitchen staff all looked very young, and many of the service staff were also young, which gave the place a fresh, new vibe in many ways. Everyone was polite, smiling, and it made me feel good. The lunch course was just under 10,000 yen. Each dish was innovative, and I enjoyed both the presentation and the taste. There wasn't one standout dish that was unforgettable, but everything was delicious and fun to eat. The portions were generous and left me satisfied. The clientele seemed to be an older age group, creating a calm atmosphere. I highly recommend it.