Overall, this restaurant has a fantastic concept. The staff, who are passionate about soy sauce, have developed dishes to be enjoyed with soy sauce and champagne. The chef is Italian, so many of the dishes have an Italian influence. They have over 80 types of soy sauce available for tasting, and they introduce the soy sauce used for each dish. It's a fun place to go with food enthusiasts. Some recommended dishes include egg over rice with over 10 types of soy sauce, eel and Niigata Koshihikari rice cheese risotto, and mozzarella enjoyed with smoked soy sauce.

There are around 1000 soy sauce breweries nationwide, each producing several types of soy sauce. With thousands of soy sauces available, it would be great to see more restaurants themed around soy sauce.

I enjoyed experiencing various soy sauces that complemented the dishes well. I initially thought there would be only a few a la carte dishes that would pair well with alcohol, given that it was a bar, but I was pleasantly surprised by the diverse menu options available. Each dish was carefully prepared and both visually appealing and delicious. I stopped by during my trip to Osaka, and if I have the chance to visit Osaka again, I would definitely like to come back.

This is my first visit to a Champagne and soy sauce restaurant. It's a great place if you want to eat Western-style dishes but prefer something light and refreshing. They select soy sauces from various regions in Japan to cook dishes that pair well with them. The final dish, Tamago Kake Gohan (raw egg over rice), is like a theme park for soy sauce lovers.

Egg over rice was amazing. It was a great opportunity to try different types of soy sauce, and I was able to find my favorite. The staff recommended a soy sauce that matched the dish perfectly, which made the experience really enjoyable. It's actually a bar, but the food was delicious and I think it's great for a date night. We also got a complimentary plate. It was fantastic.

This is a place where you can enjoy high-quality soy sauce and champagne. The atmosphere of the restaurant is like a bar. Although it didn't feel like a place to have a full meal, I came with the intention of eating a lot, so I decided to eat properly! Cheers with a glass of champagne! As expected of a bar in Kita-Shinchi, the price of a glass of champagne is quite high. The dishes that left an impression were the assorted appetizers, meat, and egg over rice. The meat was tender and delicious. The menu had a name like "Yukke," but it turned out to be a grilled shabu-shabu dish, and I appreciated the detailed explanation of the soy sauce that was provided to accompany it. It was interesting to see so many different types of soy sauce being offered with the egg over rice. It's recommended for those who are tired of regular restaurants! However, if you eat a substantial meal, it can cost around 10,000 yen per person, so please be aware of that. Just looking at the budget on Tabelog can be scary... (rolling eyes)

After enjoying yakitori at the first place, I wanted to take my acquaintance to this unique restaurant. The name of the restaurant, "Champagne & Soy Sauce Bar," is interesting because both champagne and soy sauce are related to the concept of brewing. This time, we used it as our second stop, but the food menu is so diverse that it can be a great choice even as the first stop. The must-try dish is definitely the "World's Most Complicated Tamagokake Gohan (raw egg over rice)." You enjoy just one bowl of egg over rice with various types of soy sauce using a small spoon. Of course, the drink of choice is champagne (sparkling wine). You might wonder how many bowls you can eat with a small spoon, but you can easily have up to 20 bowls. With a wide variety of soy sauce options, you can have a great time trying them out. Surprisingly, champagne pairs well with the dish. It may be a bit salty, but it's definitely a restaurant worth visiting. Thank you for the meal.

I, being ignorant, chose this restaurant as my first stop. Despite having a menu with hearty options, the atmosphere was more like a trendy bar, making it feel like a second stop. However, the knowledge of soy sauce exhibited by the staff was astonishing. The variety of menu items was so vast that it was impossible to fully enjoy in just one visit, leaving me wanting to go back again. I felt the potential of soy sauce and realized it is a seasoning that Japan can be proud of. I apologize for not including photos of the dishes, but instead of soy sauce. I want to share this experience with my soy sauce-loving brother.

The Champagne bar seemed flashy, but it turned out to be a proper bar with delicious food! I had a 5-course meal with beer and Champagne pairings, and also had some delicious egg over rice. The potato salad was amazing. They didn't have limited items like half-cooked egg with sea urchin or tuna on the menu, so ordering a la carte might be better. The way they poured the beer was terrible - if it's a small bottle on the menu, they should bring the whole bottle to the table.

It was really delicious! Champagne and soy sauce!? I was skeptical at first, but soy sauce goes well with so many dishes, and champagne just takes it to the next level, right? Egg over rice is a dish where you can find your own favorite soy sauce to drizzle on top, and I really liked the sea urchin soy sauce.

At the soy sauce bar "Flute Flute" in Kitashinchi, they offer a variety of soy sauces to match with their dishes. For example, they serve uni (sea urchin) tamagoyaki (rolled omelette) with uni soy sauce. Although not shown in the photos, you can enjoy eating tamago kake gohan (rice with raw egg) with all types of soy sauce. This restaurant is not only delicious but also entertaining, allowing you to enjoy food in a fun way. #FluteFlute #OsakaGourmet #SoySauceBar #KitashinchiGourmet

It is convenient to be able to make a reservation for a restaurant through the Tabelog app for just one person. The restaurant is located in Kita-Shinchi. It is raining heavily outside. I tried to avoid getting wet as much as possible while walking through the underground of the 4th and 3rd buildings, but now it seems like I need to use my umbrella. Holding an umbrella is inconvenient as it takes up one hand. Kita-Shinchi is probably closer to Akasaka than Ginza or Roppongi in Tokyo, right? The restaurant was located underground. My suitcase is heavy, so I try to avoid taking stairs as much as possible. Upon entering, it had a nice bar-like atmosphere with beautiful staff and handsome customers. Elon Musk would not be accepted here. I had eaten at a Thai restaurant before coming here. This place is a wine bar and bistro that focuses on soy sauce, which is quite unique. I really like soy sauce and even went all the way to Shinshu to buy it. The traditional method of making soy sauce is inefficient, which is why it has been replaced by factory-produced ones, but the taste of the labor-intensive one is definitely better. Here, the term "Thai-style" does not apply. The real thing is still made with time and effort. I forgot to take photos in the second half. Can't afford to get drunk, right? Oh, really? (laughs) White wine, mozzarella cheese with smoked soy sauce for 600 yen - the best in Japan! Egg over rice for 1,000 yen. Red wine. The white wine is Cadepiatipi Pratipratto Bianco Sauvignon Blanc. The cheese was forgotten due to being drunk, so the review is completely unreliable. Prices range from 1,600 to 3,000 yen for white wine and 1,800 to 3,000 yen for red wine. I even forgot to take a photo of the red wine bottle and there is no photo of the egg over rice (sweat). Despite this major blunder, the service was soft and very pleasant. Even though I was dining alone, the conversation flowed and I had a relaxing time. I am grateful for the enjoyable experience. As a soy sauce lover who once ordered soy sauce from afar, I would like to visit this place again in the future. Maybe next time I will come by Shinkansen or car (sweat). Thank you for everything. Bon appétit.

On Tuesday at 7:30 PM, I made a reservation at this place that I had been curious about for a while. Finally, I visited. There were two staff members at the counter, and a variety of soy sauces lined up. It turns out this is a soy sauce bar, where you can pair different soy sauces chosen by the restaurant with various dishes. I couldn't imagine what kind of dishes would be created by combining soy sauce with food, so I asked for some recommendations. I ordered the following: - Assorted specialty soy sauces for ¥1800 - Limited quantity! Soft-boiled egg with sea urchin for ¥1000 - Baby lamb spare ribs "Awakening of the Inca" for ¥1400 - Sapporo Black Label beer (small bottle) for ¥800 - Today's sparkling wine for ¥1000 The assorted specialty soy sauces were very impressive. There was a caprese with smoked soy sauce, scallops topped with a sauce infused with squid-flavored Ishiri soy sauce, and a pate de campagne with strawberry soy sauce. The olives were marinated in soy sauce, and the soft-boiled egg with sea urchin was accompanied by sea urchin soy sauce. It was a fun experience. The variety of soy sauces was amazing. Even though soy sauce is so common, we don't really know much about it, do we? The drink options were intentionally limited to champagne, beer, and wine, so it depends on how you perceive it, but I personally loved the place. It's a great spot for a date.

In the past, I used to visit this restaurant a lot during my business trips to Osaka. Today, I casually walked in and managed to find a table for four people. I ordered a glass of rosé, which was quite delicious. Even though I was already quite full, I couldn't resist ordering some soft-boiled eggs with sea urchin soy sauce on top. We ordered two servings for four people, which came out to one and a half eggs per person. It's always delicious no matter when you eat it. I had a little more champagne, chatted, laughed, and ended the night with egg over rice. The white of the egg and rice were mixed together, with a beautiful yellow yolk on top. Various types of soy sauce were brought to our table, and we had fun trying out different combinations. The night out in Shinchi was full of enjoyment. The oyster soy sauce was surprisingly good. Regardless, everyone was completely satisfied with the delicious ending to our night.

There is a shop located on the outer side of the slope in Kitashinchi. When you go down to the basement, it looks like a normal bar at first glance. However, there is a row of soy sauce on the counter. I have been there many times, but every time I think, "Was this here before?" There are various combinations in cooking such as changing the ingredients, cooking methods, and temperatures, but changing the seasoning can change the taste and expression of the dish, expanding the depth and possibilities of the cuisine. It is a shop that I want to continue visiting in the future.

As soon as I entered the restaurant, I was amazed by the incredible variety of soy sauces available! Each dish, whether cold or hot, seemed to be made with a different soy sauce, showing a high level of professionalism. I also enjoyed a glass of champagne, which was refreshing and easy to drink.

I've always wanted to visit this restaurant. I love soy sauce so I put it on everything (laughs). The nightlife in Shinchi is dazzling with all the ladies going to work. I recently watched Ryoko Yonekura's "Black Leather Notebook" and it felt like being in that world. I wonder how it was during the time of COVID. Is it back to how it was before COVID? Anyway, I arrived at the restaurant. It's in the basement of a building, so you have to be careful not to miss it. Since it's a bar, the interior is not very spacious. There is a counter and about three table seats. I was guided to the table seat at the back. I ordered shirako, soft-boiled egg with sea urchin, fluffy omelet, pate de campagne, mozzarella cheese with tomato. I'm looking forward to how each dish pairs with soy sauce! I was surprised by the combination of pate de campagne and strawberry soy sauce, as well as the existence of strawberry soy sauce. I liked it so much that I bought it to take home. It goes well with toast and yogurt. The sweet and savory taste is addictive. I also enjoyed the combination of mozzarella and smoked soy sauce. The fragrant smoked soy sauce paired with simple mozzarella was great. Lastly, I enjoyed egg over rice with various soy sauces, exploring the depth of soy sauce flavors.

It was wonderful. Every dish was delicious, and the wine selection was excellent. I was impressed by the variety of soy sauce available. The chef would match the soy sauce with each dish and pour it right before serving, which was fun. I went with friends and they were very pleased. I thought it was a stylish restaurant perfect for a date. The famous dish of rice with raw egg at the end can be enjoyed even more by trying different soy sauces with each bite. This is a lovely restaurant that I highly recommend. It was beautiful, stylish, and delicious! It was amazing. Thank you for the meal (^人^) Thank you very much.

Visiting this restaurant completely changed my understanding of soy sauce. A must-try dish is the "Most Complicated TKG in Japan," where you can try dozens of different types of soy sauce poured over TKG (raw egg over rice). From light soy sauce to dark, oyster sauce to sea urchin sauce, white miso, and more, you can enjoy a variety of soy sauces from different regions. I used to just casually pour soy sauce without much thought, but at this restaurant, I was able to taste and understand the differences in soy sauce flavors. The staff is very knowledgeable about soy sauce and can recommend their favorites. You can easily spend 30 minutes enjoying TKG and soy sauce at this delicious and fun restaurant.

Truly a soy sauce sommelier! Is it the right "soy sauce that goes well with champagne" or is it "champagne that goes well with soy sauce"...(^^) While you may be able to enjoy champagne and wine with marinated Hiroshima oysters at other restaurants, this place offers more than just that. They carefully pour soy sauce that pairs well with those oysters right in front of you, and explain why it complements the dish. This allows you to deepen your knowledge about food and drinks! And the most fun part was the "world's most troublesome Tamago Kake Gohan (TKG)." Just as the name suggests, I tried pouring 30 to 60 different kinds of soy sauce over a single bowl of rice with a raw egg! It may sound troublesome, but it was incredibly enjoyable! Trying out different types of soy sauce while listening to explanations. It's rare to taste so many soy sauces in one day! Soy sauce is truly fascinating. I tried about 60 types, and the next day, my face was swollen from the salt content (lol). But I still feel like going back to that place again!