Restaurant "kitashinchi U" in Kitashinchi, Osaka features a chef who creates quite unique dishes. After my first meal prepared by the owner-chef, Yusuke Tanaka, I was impressed. He rarely uses sugar and instead draws out sweetness from the ingredients. The saltiness is also kept to a minimum, just enough to avoid overpowering the flavors of the ingredients. The rich and bold flavors are undeniably delicious, but a full course can become a bit overwhelming, making it difficult for wine to take a prominent role. However, the chef’s dishes gain depth only when paired with complementary drinks, showcasing a theme of "aroma and aftertaste," which is something I value highly in food. While the chef employs French culinary techniques, he doesn’t confine himself solely to them. He has studied various dining experiences across French, Japanese, and Chinese cuisines, deconstructing and reconstructing dishes to create his unique plates. Interestingly, his training was in traditional classic French cuisine, which is quite the opposite of his current approach. The meat dishes are served in the middle of the course, which prevents heaviness and allows for a refreshing conclusion to the meal. The interplay of texture, temperature, aroma, and flavor is intricate, with sometimes esoteric vegetables adding flair. Having been open for a year in Kitashinchi, "kitashinchi U" may cater to a niche audience, but I hope they continue to offer such bold dishes. For those with a deep appreciation for food, there will certainly be something here that resonates with them. The Omakase course costs 19,800 yen (tax included), with a pairing option for 16,500 yen (tax included). There is no service fee. - Macaron: Inside, a paté de foie gras seasoned with Jinhua ham, gin, and yuzu syrup, served with a caramelized fig sauce. It’s interesting to pair this with a welcome drink of Jinhua ham gin and tonic. - Shrimp Chausson: This dish features a shrimp coated in a gelled sauce made of yellow garlic sauce and flavored with the skin of a Sichuan pepper lemon. Topped with garlic flowers and lemon oil, it highlights the shrimp's rich umami complemented by the creamy yellow garlic sauce, paired brilliantly with Alsace Riesling. - Nagoya Pufferfish: Lightly grilled with herb oil, topped with a foam of basil and fermented tomato, served with whey infused with lemongrass. The name "Nagoya Pufferfish" originates from its strong toxicity in the internal organs and skin, historically leading to food poisoning. - Soft Shell Crab and Pumpkin Flan: A classic at the restaurant, this dish combines sweet pumpkin's natural flavors with the scent of soft shell crab, accented by black garlic in the center. - Venison Consommé: A beautifully prepared consommé made over two weeks, it offers a clean flavor with a hint of wildness. - Summer Venison and Matsutake: This dish pairs sautéed matsutake mushrooms with venison, creating a lovely combination with nature wine. - Zucchini and Dressed Hairtail: Hairtail is wrapped in zucchini and combined with Comté cheese, accompanied by sea urchin and sesame mousse, as well as a powder of red miso. The lightly battered hairtail and juicy zucchini make an excellent combination. - Roasted Young Squid: Stuffed with goat cheese and mushroom duxelles, served with beurre blanc, Cambodian black pepper, and a tuile of pumpkin. It combines creaminess, richness, acidity, and the aroma of black pepper beautifully. - Seto Sea Bream: Fried with charcoal, topped with sour cream and pickled mountain peach, along with pickled myoga, echoing a sweet and sour nuance. Served on a celery root purée, the fluffy sea bream offers gentle umami flavors. - Risotto: It’s customary to finish with a rice dish; today, the risotto features flavors from dried sardines, bamboo shoots, Turbo shell, milk, and goat cheese. The smokiness of the grilled bamboo shoot and the aroma and texture of the Turbo shell create a wonderful contrast, topped with tuna flakes and wine-seasoned salmon roe. - Gyokuro Blancmange: This dessert comes with sliced muscat, a sauce infused with milk and gyokuro, along with oil from Yamato wheat. The interplay of flavors from both the dish and the drink creates a captivating world of aroma and aftertaste. The charm lies in the increasing aftertaste, from the first bite to the second and third. The total bill was 36,300 yen. This restaurant, which opened in Kitashinchi, is truly remarkable. Thank you for the meal! *Please check my blog for more restaurant recommendations.* -------------------------------------------------------------------- Feel free to visit my official blog, Shinagawa Ikko! https://ikkos-films.com/ Instagram: [IKKO'S FILMS](https://www.instagram.com/ikkos_films/)