Located in Osaka's Kita-Shinchi area, "Comptoir Feu" has become a nationally renowned restaurant in just a few years thanks to Chef Sato's dedication to deliciousness and impeccable taste. Despite being reservation-only and booking up over six months in advance, this super popular spot continues to draw in diners. Chef Sato recently opened a new restaurant called "Feu," but the original chef left in December 2022, and was replaced by 28-year-old Sanada, who previously worked at Osaka's "SUGALABO V." Sanada brings a different culinary style to the table, incorporating spices and sauces in unique ways to create familiar yet refreshing dishes. The second chapter of Feu is sure to follow in the footsteps of Comptoir Feu as another must-visit hotspot. With Chef Sanada's youthful energy and willingness to take risks, there are bound to be exciting new culinary experiences in store. Food enthusiasts should definitely make a point to visit and savor the innovative dishes on offer.

The atmosphere of the restaurant was nice. The food was delicious and seemed like creative French cuisine. I have been to SUGALABO before, and the dishes here had a bit of a SUGALABO vibe. The rice dishes were visually appealing and looked very Instagram-worthy.

After a long time, I visited Kitashinchi Feu. The course for the day was simple: corn chawanmushi, rice with hairy crab and caviar, raw kue fish, matsutake mushroom sauce, fried abalone with truffle, Manjushage pepper somen, sea bass with champagne sauce, consomme soup, pork biryani, yogurt ice cream, San Germain shaved ice, and muscat (all-you-can-eat). Since there was no menu, I wrote down what I saw with my own eyes. The cold chawanmushi with sliced truffles on top was a perfect match and truly delicious. The rice with hairy crab had a hint of wasabi and the saltiness of the caviar added a nice touch. The kue fish sashimi with matsutake sauce was unexpected but surprisingly good. I was hesitant about the fried abalone, but it turned out to be incredibly delicious. The pork was perfectly cooked and not heavy at all, thanks to the amazing sauce. I loved everything, but these were my favorite dishes. The young chef, Sanada, never disappoints, and this course was exceptional. Among all the courses I've had, this was by far the most delicious! I will definitely be back for more. Can't wait for the next visit!

This restaurant is run by a chef who used to work at the popular members-only Sugara Bo in Osaka, and it opened last year. I had been wanting to come here for a while, and finally got the chance when some gourmet friends invited me. It seemed like there was a request for caviar to be used in the dishes, as many of them featured it. The flavors overall were strong and paired well with alcohol. I love Sugara Bo, so I thought this restaurant was also very delicious. I would like to come back at a different time.

Today I had dinner at "Feu" in Kitashinchi. A young and talented chef, who used to work at Sugalabo, has started his own innovative restaurant. Everything was delicious, especially the cherry salmon and beef tongue. The finale was an interesting bear meat kuppas. The menu for the day included: - Appetizers: fatty tuna from Nagasaki, rice from Inagawa-cho, Hyogo, homemade caviar - Toyama white shrimp, Vanjoune, French chili soy sauce - Chef's homemade bread - Half rare fried mackerel with desert salt from Egypt and Kyoto seven spice - 7kg size flounder sashimi - Chicken eggs fed with grape pomace from Kawachi Winery, deep-fried in Turkish brik pastry, served with edamame from Nara and sea urchin from Hokkaido - Cherry salmon with a sauce made from white wine, dry vermouth, mozzarella, fish broth, and cream - Beef tongue from Kochi aged for 15 days with white mold, served with mashed potatoes aged for 2 years in a snow room in Hokkaido - Kumamoto bear from Itojima, Fukuoka, with three vegetables from Chiba and comtan kuppas - Ancient city flower from Nakai Farm in Nara - Strawberry soup with mascarpone cheese and lychee sorbet. I got carried away with the wine and ended up spending as much as I would at Sugalabo, but the delicious food and enjoyable conversation made it worth it. It was delicious, thank you! I will definitely go back!

I visited "Feu" in Kitashinchi. The owner chef is Mr. Sanada, a former sous chef of Sugar Labo V. He also owns another restaurant called SANADA in Kitashinchi. This time, I tried the dinner course which included caviar, white shrimp with Shaoxing wine, homemade bread with 4 types of seaweed butter, fatty sea bass with desert salt, flounder from Wakayama, egg brick made from wine pomace, cherry blossom sea bream meuniere, Tosa red beef hamburger, bear meat with 9 types of mountain vegetables, Nara-produced kotohka, strawberry and cheese dessert, and herbal tea. The French cuisine had hints of Chinese and Japanese flavors, creating a wonderfully innovative fusion. It was delicious.

I went on a trip to Osaka because I heard that there is a sister restaurant of the Contoir Floir that I always wanted to visit, which is no longer there. Recently, I heard that the former sous chef of Suglabo V, Sanada, has become the owner chef and decided to visit. The first photo was a specialty dish with rice, tuna, and caviar, which was surprisingly delicious. The French cuisine had hints of Chinese influence, making it innovative and fusion-like. The food was delicious, fun, and it was a wonderful night (we ended with cuppa, bibimbap, and makgeolli). The person next to us was drinking amazing wine, and the bill was quite high, but I tried a little bit of the wine and thought Osaka is amazing.

Caviar offers a luxurious selection of high-end ingredients. Thank you for reading until the end. Please consider saving, liking, and following. This post is a reprint from a blog article. Visit the original blog for more content and photos. Instagram: @syokuki.com.hiro Twitter: @syokuki_com.

[Facility] Parking: Times Sakurabashi Parking Lot Exterior: A corner with typical North Shinsaibashi tenants Interior: Simple Modern design with black as the main color Toilet: Standard Amenity: Automatic Dispenser [Taste] Total Price: 132,800 yen (for 4 people) Course: 29,500 yen Drinks: Wine, Gin, Oolong Tea, Non-alcoholic Sparkling 1. White Truffle, Crab, Tofu 2. Hokkaido Shishamo 3. Beef, Sautéed Wild Mushrooms, Autumn Truffle 4. Beef, Shaoxing Wine, Foie Gras, Hijiki Seaweed, Nara Pickles, Yunnan Truffle 5. White Sweetfish, Bamboo Shoots 6. Taro Terrine, Caviar 7. Herbal Consommé Soup 8. Premium Koshihikari Rice, White Fish 9. Pudding, Chocolate, Tomato [Service] Payment: Credit Card accepted Hospitality: Humorous and attentive service [Overall] A restaurant that will appeal to those who love high-quality ingredients such as Caviar and Truffle.

The restaurant focuses on high-quality ingredients and carefully crafted dishes. The menu includes a unique dish called "Adult's Napolitan" which is pasta mixed with olive oil, sausage, bell peppers, and tilefish sautéed with matsutake mushrooms. Other dishes include poached snow crab in aged kombu broth, marinated horse mackerel, grilled Yasaki beef from Miyazaki, and a white truffle risotto. The dessert options include coffee from Kyoto, chocolate pudding from Colombia, and olive tea granita.

The dishes received were 1. Appetizer: Snow crab, ankimo (monkfish liver), white truffle, sea urchin sauce 2. Marinated horse mackerel with arrowhead and red shiso juice jelly 3. Main course: Veal 4. Grown-up Napolitan pasta with Shodoshima olives 5. Fish dish: Kagoshima prefecture's fish head and matsutake mushrooms 6. Premium duck with taro 7. Soup with 40 types of Japanese medicinal herbs 8. White truffle risotto 9. Cocoa ice cream with champagne, white wine, red wine, and sake. High-quality and rare ingredients with delicious sauce seasoning, creating exquisite innovative fusion dishes that are satisfying to the stomach!

Date of visit: 10/4/2022 Dinner Order: Chef's special course "Jukusen" 2 Had a late dinner in Kita-Shinchi tonight. Visited this place that seemed to be the talk of the town, and arrived at 8:45 PM. The restaurant was not very crowded, with about 2 empty seats even today. The course menu included the following dishes, if I remember correctly: - Snow crab with uni bagna cauda-style, Eastern European truffle - Jingoemon potato with Chiba ankimo, caviar - Hokkaido veal with Inca awakening, cheese, mushrooms, autumn truffle - Adult spicy Neapolitan with olive oil from Shodoshima - Kagoshima Yaitohata with matsutake mushrooms - Mirrorsan farm Nozaki beef with Hokkaido lily root, Himalayan truffle - Akashi horse mackerel with Aomori turnip, Hokkaido red perilla - Consomme soup - White truffle risotto with cod milt, Tanba's legendary rice - Dessert - Olive tea The flavors were rich with a focus on high-quality ingredients from the start. However, the meat was not cooked to perfection. The Yamagata taro was delicious. This place might be popular among those who dine on other people's money, but the content was tough for a poor fish like me who paid for myself. I prefer Meitoku Gijuku over Osaka Toin. As I was leaving, I noticed the souvenir-like bags that I often see in reviews, but I didn't receive one. Perhaps there are certain conditions for getting one. Apologies for being a poor fish. The meal ended in 1.5 hours, and the bill came to 31,100 yen. I'm feeling thirsty. Thank you for the meal.

I visited Contoir FUU after hearing about their unique and creative dishes. Although I had never been to Contoir FUU before, I was intrigued by the idea of experiencing their innovative cuisine. Overall, the dishes were all very original and packed a strong punch, reminiscent of the Real Madrid team during the Galactic Empire era. Just like in football, having a strong front line is important, but relying only on star players is not enough to win. The dishes were so bold and flavorful that I found myself getting a bit overwhelmed. Even as someone who enjoys intense flavors, I could see how this might not be everyone's cup of tea, especially for those who prefer lighter Kyoto-style cuisine. Despite feeling a bit full after the 8-course meal, a few dishes stood out to me, particularly the mushroom dish as the third course and the Matsutake mushroom rice as the fourth course. They were both very memorable and delicious. The overall course structure felt like it was all about adding more and more, like offense in a game, so perhaps a bit more subtraction could make it more universally appealing. However, I also appreciated the uniqueness of this approach.

Comptoir Feu's sister restaurant "Feu" served mainly meat dishes starting from the second item on the menu, which was a nice surprise for someone with a hungry stomach. The delicious meat dishes kept coming one after another, although it became a bit challenging towards the end. It was a pleasure to enjoy such tasty meat dishes, and I felt that the restaurant is constantly evolving. I would love to visit again in the future.

This is a new restaurant opened in Kitashinchi in August, offering innovative French cuisine. The term "innovative" refers to a unique approach to combining French, Italian, and Japanese cuisine. The chef is Mr. Okubo, former head chef of the one-star restaurant Pierre at the Intercontinental Hotel. The sous chef is Mr. Sanada, formerly of Sugalarbo. The restaurant is also associated with Chef Sato of Contoir Fuu. The restaurant has a counter with seating for 8 people and operates in two parts, with the first starting at 6 pm. The menu features creative dishes using high-quality ingredients. This time, there was a lot of meat dishes, but I look forward to seeing what they offer next time. The course included caviar, button shrimp, Japanese squid, aged Akou in spice sauce, veal with mushroom and cheese, bamboo shoot rice, hashed beef tongue, Miyazawa beef with lily root in red wine sauce, roasted Yamagata duck, mushroom consomme soup, olive pasta with tomato sauce, and adult coffee jelly. Thank you for the delicious meal.

I visited the new restaurant in Kitashinchi, Feu, which is a new project by Chef Sato from the famous restaurant Contoir Fu. They offer a variety of dishes such as meat, curry, pasta, and matsutake rice. Everything was delicious. #feu #KitashinchiGourmet #NewOpening店front

I didn't trust the new restaurant called Innovative in Kitashinchi, but it was surprisingly delicious. The main dish came out quickly when I was hungry, which was good, but it was a bit difficult to eat because it was different from the usual pattern. The portion size was not very satisfying for the price. The taste was excellent though.

Bottled beer, squid starter (from Amami), sweet shrimp caviar, potato cheese, main dish of red beef (from Kumamoto) and turnip (from Aomori), highball with Glenmorangie whiskey, Omi beef tongue and matsutake mushroom mixed rice, red sea bream (from Kagoshima), eggplant (from Tottori), duck meat (from Yamagata's Okura Village), blueberry (from Nagano), moon ring bear (from Nagano), consomme soup, olive pasta (from Shodoshima), mango (from Okinawa), almond jelly, Yura olive tea (from Miyazu City).

Opened on August 1st, this restaurant is led by former head chef of Pierre, Mr. Okubo, and former sous chef of Sugara Bovi, Mr. Sanada. The omakase menu includes a generous caviar bowl reminiscent of Contoir Fw, with dishes such as tuna, romaine lettuce, rock mushrooms, caviar, and rice amuse-bouche. Other dishes include grilled matsutake mushrooms with matsutake puree, Kagoshima Koshikijima shrimp with ikura from Fukui and kombu, Hokkaido sea urchin mapo tofu with avocado and lamb meatballs, pheasant leg meat cream stew with morel mushrooms and truffles, grilled Akashi Akou, Miyazaki black wagyu rib roast with mekabu, beef tongue in red wine sauce with cocoa jam, and Miyazaki mango yogurt powder ice with white chocolate. For dessert, they offer a sandwich made with pheasant thigh meat.

I went to dinner at "Feu," a French-based innovative fusion restaurant that opened this month (08/01/2022) in Kitashinchi. The chef is Shun Okubo, former head chef of the one Michelin-starred Intercontinental Hotel Osaka's "Pierre," and he is supported by Noriyuki Sanada, former sous chef of "SUGALABO V" inside Louis Vuitton Osaka Midosuji. The restaurant has only 8 counter seats and operates in two shifts by reservation only. The interior is filled with high-quality ingredients, creating an exciting atmosphere. The dinner course costs 29,500 yen (tax included) and includes Asahi Premium Jukusen beer and Alain Milliat red grape juice. The amuse-bouche was a caviar bowl, followed by dishes featuring matsutake mushrooms, sweet shrimp, sea urchin, wagyu beef, and more. The meal ended with a mango shaved ice dessert and a delicious sandwich as a souvenir. The high-end ingredients and flavors made the dining experience truly enjoyable, and I would definitely want to visit this restaurant again.

Today, I went to Feu in Sonezaki Shinchi, Osaka, which just opened this month, to try their chef's special course menu. The head chef, Mr. Okubo, has an impressive background, having served as the head chef at Pierre in the Intercontinental Hotel Osaka. The course menu I had today included extravagant dishes such as caviar rice bowl, matsutake mushrooms, sweet shrimp, sea urchin, pheasant, morel mushrooms, and white sea bream. The ingredients like matsutake mushrooms, pheasant, white sea bream, and wagyu beef were carefully grilled over charcoal, resulting in delicious flavors. It was only the third day of their opening, so I look forward to seeing how their cuisine will further improve in the future.