I finally had the opportunity to visit the Chinese restaurant "Esu Sawada" in Nishi-Tenma, a place recommended by a teacher who I always get along with. Chef Sawada, who trained in Hong Kong and worked at various restaurants in Tokyo and Osaka, opened "Chinese Cuisine Esu Sawada" and earned a Michelin star in less than a year of opening. Tonight, I am looking forward to experiencing the Sawada world with a course priced at ¥12,000. - Draft beer - Steamed Foie Gras with Gold Rush, Amakusa Steamed Egg Custard, Caramelized Antique, and Sea Urchin - Assorted Seafood: Hokkaido Botan Shrimp, Iwate Ishikage Clam with Leek and Okra Sauce - Aged Shaoxing Wine (5 years) - Hokkaido Oyster with Hong Kong-Style Bread Crumbs, Cayenne Pepper, Garlic, New Ginkgo Nuts, and Shimeji Mushrooms - White wine glass: MOMMESSIN POUILLY-FUISSE 2018 - Seafood: Kagawa Managatsuo Yellow Chives, Chiba Peanut "Mane Katsuo" - Aichi Eel Grilled with Chinese Miso, Myoga, and Sansho Pepper - Rosé wine glass: TENUTA TERRE NERE ETNA ROSATO 2018 - Crispy Chicken with Five-Spice Powder - Kesennuma Yoshikiri Shark Fin Hot Pot The dishes were beautifully presented and each had a unique flavor that surprised and delighted me. The crispy chicken and the shark fin hot pot were particularly outstanding, and I couldn't resist going back for more despite feeling full. The experience at Esu Sawada was truly unforgettable.

【6 consecutive years in the Osaka Michelin Guide one-star】《Selected as one of the top 100 Chinese restaurants in the west in 2023》Authentic Chinese cuisine at its best. A fusion of modern and traditional. A renowned restaurant in Osaka with difficult reservations. Each dish in the course is unique. The Esawada-style drool-inducing dishes are unlike any other. From the succulent soup with monkfish liver to the spare rib xiaolongbao, each dish is a masterpiece. The staff's explanations are thorough and elevate the dining experience. The foie gras terrine burger, with the Esawada logo, is a delight. The crispy chicken, a famous dish, is both impressive and delicious. The shark fin clay pot rice is a favorite, and the almond tofu dessert is a perfect ending. Every dish in the course is exquisite, showcasing a dedication to authentic Chinese cuisine with a modern twist. This restaurant is truly a place of bliss. No further explanation is needed - just come and experience it for yourself.

I was invited to a TV station because the day when China Cuisine Esusawada-san appeared on Imachan no Jitsuwa was a regular holiday, so I went along. This was quite a while ago. I couldn't order from the regular menu, but instead, I got to try the menu provided by the restaurant during the filming. The prices seemed a bit high, so the cost performance may not be great. It was fun to see the behind-the-scenes of a variety show that I used to watch when I still watched commercial TV. Thank you for the experience.

I made a reservation in advance for Sunday. The seating was relatively spacious and we were able to enjoy a calm atmosphere while dining. We had the seasonal course menu for ¥14,300 (tax included). It included luxurious ingredients such as foie gras, shark fin, and Yamato chicken, and was very delicious and extravagant.

"China Cuisine Esu Sawada" in Nishi-Temma, Osaka City, is a Michelin one-star restaurant. The Chinese cuisine here is different from what I have had before, with a Japanese twist that resembles French cuisine. The service was polite and attentive. I later found out that the owner chef is a well-known figure who often appears on TV. The portions were generous and satisfying. The set with mapo tofu at the end was a bit spicy, but delicious, so I pushed through and finished it."

The owner of the restaurant often appears on TV, so I assumed it was located in the bustling center of town. However, I was pleasantly surprised to find that it is quietly tucked away in a small alley near the courthouse, with a calm atmosphere. I tried different seasonal course menus at different price points. I was able to enjoy Chinese cuisine from various perspectives, with both traditional and innovative dishes. It was a unique experience that changed my perception of Chinese cuisine. Thank you for the wonderful meal.

The shark fin soup was rich and delicious, and wrapping the foie gras terrine in bread was also tasty. Everything was good, but nothing stood out as exceptional. The chicken was also delicious, but overall, it's not outstanding. I won't be revisiting this restaurant.

I had a wonderful time at a restaurant I had always wanted to visit. The dishes, the atmosphere of the restaurant, and of course the food were all delicious. The staff were very attentive and made it a great experience. They even packed up the extra chicken for me to take home. Thank you so much!

The kind and helpful attitudes of the staff made the 100-point meal a 130-point experience. They graciously accommodated even our most demanding requests, and we are truly grateful. I highly recommend visiting Esusawada at least once. The caramelized foie gras was amazing!

It's been a while since my last visit. I made a reservation for Tuesday a week ago, but the only available time for dinner was 8:00 PM. I'm happy that no matter what I eat, the seasoning is suitable for Japanese people. The service was friendly and the explanations of the dishes were easy to understand. The shark fin rice bowl in sauce was delicious as always. It's a restaurant I want to visit again.

I visited this restaurant because it had high ratings. It was easy to go there as there was no set start time for the course. The portion was quite generous, but they also offered takeout for items like chicken, neatly wrapped, which was nice. The menu included appetizers like sea urchin and caviar, shark fin soup, fish fritters, steamed abalone dim sum, chicken mapo tofu with rice, and dessert. Everything was delicious, but nothing stood out as the most delicious or memorable. It was just generally tasty. Perhaps my expectations were raised too high due to the high ratings. The head chef is apparently based in Tokyo, so that might have influenced the overall experience.

West Temma's popular Chinese restaurant, which has appeared on TV shows, has expanded to 2 locations in Osaka and 1 in Tokyo, making reservations easier to come by. Reservations are for 2 or more people, so I ended up sharing a table with someone at Tempura Numa-ya the other day. Tonight, Mr. Sawada himself is not here. The prices are relatively reasonable given the quality of the food, and the dishes are quite satisfying.

Get pumped up with the famous crispy chicken and shark fin course. The signature crispy chicken is delicious. The wine and champagne selection is solid, and for Chinese cuisine, don't forget the Shaoxing wine. Be sure to enjoy the dishes paired with wine or champagne. The food, presentation, and service were all excellent. Creative Chinese cuisine. The taste and atmosphere are top-notch.

A representative Chinese restaurant in Osaka that won a Michelin star just 1 year after opening. The owner chef, Mr. Sawada, is a well-known figure who frequently appears on a certain TV show in Kansai. The location is near the courthouse in Nishi-Temma. The restaurant is smaller than expected, with a quiet and atmospheric interior. We ordered the seasonal course menu for 13,200 yen. The dishes were all delicious and showcased the essence of evolving Chinese cuisine. The staff were attentive and the service was impeccable. Overall, a wonderful dining experience at this Michelin-starred restaurant.

Draft beer, beef, Ehime prefecture's marinated sea bream with kelp, topped with karasumi (dried mullet roe), foie gras with plum jam, apple pie, shark fin soup, served with rice, Shaoxing wine, okoze (stonefish), beef with chop sauce, watercress, white asparagus, shark fin dumplings, crispy chicken, mapo tofu, Japanese black beef rice, sea bream and clam broth, nori seaweed, shrimp wonton ramen, almond jelly, black honey, jasmine tea (¥990).

I went to a Chinese restaurant that my companion wanted to go to. The course was 16,000 yen per person. The dishes were all elaborate and the waitstaff used two people to explain the dishes. The foie gras sandwiched in the steamed bun in the second picture was exquisite and impressive. Also, the fish in the fourth picture was white tilefish. I had it for the first time, but the taste was not that different from red tilefish. It might be good for a date. I am full.

This is my second visit following last year! The appetizers were beautifully presented on stylish plates, making it enjoyable from the start. There were many fish dishes, which left an impression. The dishes had a mix of Chinese and French influences, and were also visually appealing and stylish. As for the main course, the crispy chicken was served with several condiments to dip in. It was delicious even without any condiments. The highlight was definitely the shark fin rice served at the end! It was so delicious that I wish it had been served first. I would love to visit again! By the way, Mr. Sawada was not present.

On November 1st, I visited this restaurant that I had been curious about to express my gratitude for the hard work in October. I made a reservation online. It took about 10 minutes to walk from Yodoyabashi Station's east side, exit 18. It's located past the courthouse towards the back. It may be closer to Naniwa Bridge. There are about four table seats at the back of the restaurant. I don't have many opportunities to eat Chinese cuisine courses, so I had high expectations. In conclusion, the content exceeded my expectations and was fantastic. The dish that stood out the most was the one sandwiched between white bread with the store name engraved on it. I don't know the name of the dish. My partner and I are already talking about wanting to visit again.

A little while ago, at Essawada-san. My favorite Chinese restaurant in Osaka!! Everything is delicious, but the foie gras burger is amazing/// Just by sandwiching crispy apples together, it's so delicious it's sinful( ´∀｀)♡ In Osaka, all the Chinese restaurants I want to go to are difficult to reserve, but this is the only one available, so I can keep on living. lol

I visited this restaurant that I had been looking forward to. I had made a reservation in the spring, but had to reschedule due to the state of emergency prohibiting alcohol consumption. I arrived at the restaurant at 6:00 PM. The restaurant is located about a 15-minute walk from Kitashinchi Station, between Kitashinchi and Minamimorimachi. There are many good restaurants in this area, but I didn't know that Eric South was across the street. Inside the restaurant, there is a counter on the first floor, but it doesn't seem to be used as seating for customers. The back floor has table seats, and the farthest back has a large window facing a small garden. On this day, I reserved the seasonal course (11,000 yen) and requested the wine pairing. There are four pairing options available, and it seems that requests for types of wine can also be accommodated. The dishes were quite generous in portion size, even though it was supposed to be the course with the fewest items, I ended up getting full. Also, since it was just before the declaration of the state of emergency for the umpteenth time, they poured a little extra wine because they couldn't serve the opened wine later (*≧艸≦) I'm glad I could go when I could still drink alcohol ε-(´∀｀; )Thank you for the meal.

I had always wanted to visit "Chuka Sawa" for a long time. I had visited the back alley of Oohori Tenjin, "Chuka Bar Sawa", before but didn't enjoy it much, so I decided to visit the main store for revenge. [Location] The West Temma area has somewhat obscure access from any nearby station. I got off at the bus stop called "Oe Bridge" after searching online, and then walked for almost 15 minutes. By the way, there is "Eric South" right in front of it. [Interior] The modern, luxurious, and stylish atmosphere flows through the restaurant, creating a comfortable space. Due to COVID-19 precautions, the tables were spaced apart, and there were only three groups of guests that day, including us. We opted for the 11,000 yen course menu, along with a pairing (4 glasses of wine with Shaoxing wine included, priced from 5,500 to 6,050 yen). [Food] - Appetizer Assortment: 6 beautifully presented dishes including swordtip squid and celery, century egg and tofu skin with caviar, Awaji Island Ebesu pork char siu, Yamagata corn soup, Tajima chicken, and daikon mochi with karasumi flavor. - Bonito from Wakayama with spring onion and sansho pepper sauce. - Dim Sum Platter: Steamed dumplings with chives, shrimp, and shark fin. - Spicy Fried Managatsuo. - Crispy Chicken in Beijing Duck style. - Mapo Tofu with just the right level of spiciness and numbness. Each dish was delicate and beautifully flavored, paired with different wines or champagnes. The atmosphere, food presentation, and flavors were all enjoyable and satisfying.

I am Shinsuke Watanabe, a branding consultant known for being the most free-spirited in Japan. Recently, I was told about a restaurant that I just had to visit, so I went there. The restaurant is called Chuka Esu Sawada. The name sounded vaguely familiar to me, but I didn't have much knowledge about it before going in. I always visit restaurants without any prior information or research, even if they are known for being difficult to make reservations at. The first thing that came out was a selection of six stylish appetizers. The stylish presentation alone made me confident that this was going to be a delicious restaurant. Then, a Chinese-style burger was served, which was different from the usual buns and incredibly tasty. I was also recommended to try the Crispy Chicken, which is apparently famous. It's not Peking Duck, but that's not a problem. Why is Peking Duck always associated with high-end Chinese cuisine? I was pleasantly surprised by how delicious it was. Each dish was creative and stylish, not your typical Chinese cuisine. Everything was both stylish and delicious. Breaking away from preconceived notions is essential in branding. Most people have a certain image of what Chinese cuisine is like. By defying those expectations, you automatically become a minority, creating a gap. Once that gap is created, branding is essentially complete, and the restaurant becomes popular. In this age of photogenic and Instagrammable trends, stylish presentation and plating are definitely an advantage.