20 migliori ristoranti French per raccomandazione a Intorno a OebashiStazione

bistro champagne Lunch at a bar in Kitashinchi! All-you-can-eat fluffy bread, cheese quiche, and financier for 1000 yen! It was 1000 yen with all-you-can-eat fluffy bread, cheese quiche and financier 🌟Drinks 150 yen! There were two kinds of pasta and I had the thick pork flat noodle dish! It was so delicious! It was so good!

Very mature space♪ I'm nervous! Dinner with friends of the same age We were talking about having Japanese food, but he told me about this... Diners Club France Restaurant Week 2013 I was wondering if there was any chance for me to go to a restaurant in France? I decided to go to one of the restaurants to see what they had to offer. I decided to go to La Vegas! I'm not sure if I like this kind of formal French cuisine. I'm so nervous because I'm not used to going there! When the door opens, there is a receptionist! Coats and baggage can be left here. My friend was not ready yet, so she was shown to the weight room. It looks like a bar, but there is no drink service. My friend arrived and we were seated at a table. The tables are neatly laid out, and the table seats are beautiful. I'm already nervous and excited! The menu is a 5,000 yen course La Vegas' menu is Menu Becasse \12,600 Menu SP Becasse I Menu SP Becasse II You can't get it for such a price! We are very grateful to be able to eat at such a reasonable price! Before the "Mere Old Man", a toast with a glass of champagne! appetizers, but I was so nervous! I forgot to take a picture... I'm not really like that, but... Salmon and scallop mousse, Igen salad Cauliflower sauce and okra sauce Gorgeous presentation! I have not been so satisfied with an appetizer in a long time! The salmon was also very tasty, The scallop mousse was fragrant and delicious! The okra sauce is interesting and has a nice stickiness to it! The sauce made the best use of the ingredients and was satisfying enough! The bread is French bread. It was soft and chewy, with a little sourness. Of course, we had a second helping! Main dish Roasted duck with red wine sauce Vegas Special Potato Salad with Vinegar and Mustard Sauteed vegetables, butter The duck was so firm that it was hard to put the knife in. but it was easy to cut if you lay it on its side. And this red wine sauce It is very, very delicious! Nice acidity, leaving a strong taste of red wine. The potato salad has a nice vinegar flavor... The vegetables are simple and really delicious! I want to eat it forever lol Dessert blancmange, melon gelée, honey sorbet Gentle milk flavor blancmange The natural sweetness of melon is delicious! Delicious! Sorbet and honey! It was so smooth and really delicious! I was nervous at first, but I forgot about it because it was so delicious! Towards the end of the meal, I found salt on the table! He was happy to pour it on the bread and dishes! I wish you would have told me first... At the end, the gruff chef saw us off! I was very satisfied with the reasonable price in such an adult space! It's hard to find a place like this on a normal day... Thank you very much for the wonderful food and time. Feast Samantha~♪♪♪♪

Great cosmetics and hospitality!　@Yodoyabashi | Delicious food and happiness♪ My friend told me about a restaurant that she had been rejected many times, and when I asked her where it was, it turned out to be my favorite restaurant! I had never been there for lunch, so we decided to go together! Grandrocher Grandrocher The location is about a 5 minute walk southwest from Osaka Metro Yodoyabashi station. HK Yodoyabashi Garden Avenue, 1st floor. This time, I was able to take a picture of the exterior! Inside the restaurant, there are 5 tables and 4 seats at the counter. I had heard that lunch is very popular, and on this day, a holiday, the restaurant was full! Reservations are a must! The lunch course is only 4,600 yen! I'm always overwhelmed by the incredible cost performance at dinner, but I'm looking forward to seeing what lunch will be like! The welcome plate is always so elegant and nice to see Hermes! Cheers! Renejolly First, a glass of champagne! Drinking alcohol from noon makes me feel special! It has fruitiness and is very delicious! Duck tartare with quail cooked at low temperature and mushroom consommé I understand that "Magure Duck" is a duck from which foie gras has been extracted! I have never heard of it before! It is served in a tartar with a quail egg! The rich flavor of the duck and the quail are a perfect match! The mushroom consommé is full of flavor from the aroma! The mellow aroma is irresistible! Here comes the sphere! When you slowly open it, the aroma of smoked food fills the air! Instant smoked pike and grilled eggplant from Fukuoka Prefecture Mille-feuille style with pike and eggplant The eggplant is pureed, so it's like a concentrated sauce! It goes really well with pike! The aroma lingers in the air! ■Mini buckets Crunchy and crispy! I love the fact that you can put plenty of butter on them! Also, these plates and cups are Hermes! This is what makes Grand Rocher so much fun, isn't it? Suruga Bay shrimp from Shizuoka Prefecture with orange and cilantro sauce and basil oil! The flowers are very beautiful! These long-handled prawns are large, but the flavor is very delicate! The surface is quickly cooked and the inside is rare! The sweetness of the prawns is very much expressed and they are very plump! The shrimp was cooked with a perfect amount of heat and was extremely tasty! Two kinds of sauces, cilantro and basil, seem like they might fight each other, but they are just the right amount of spice and just the right amount of freshness! Is this what you call a combination? Norwegian salmon marinated with herbs, paprika sauce, green apple marinade and extra virgin olive oil powder The salmon is moist and fatty at the tail. It is a little bit novel to eat it with apples! I thought it was a novel idea, but it goes well with it! Spiced stewed Totorico pork from Tottori Prefecture, balsamic sauce, yogurt cream sauce, ginger ice cream Totorico pork Iberico pork, raised on a diet of acorns, is also a staple of acorns! The meat is stewed in spices to a tender tenderness, and you don't need a knife! The meat is fatty, but when you eat it with ginger ice cream, you will be amazed! It's not at all greasy! The ginger ice cream has more ginger than I had imagined! By itself, I feel it has a strong habit, but with the ginger ice cream, it's just right! The sourness of the yogurt sauce also does a great job! Grape juice I met grape juice here. It is made of grapes, just like wine! Even the bottle looks like wine! Even if you don't drink alcohol, there are non-alcoholic sparkling drinks available, so you can enjoy the atmosphere as well! Poached Hokkaido Oysters Oyster soup with bubbly sauce, marinated beets, blackcurrant mustard sauce, a dish using a large oyster shell as a vessel! The oysters and the fruity blackcurrant were so delicious! Poached sea bream with mushroom puree, sautéed mushrooms and mushroom cream sauce After being served, the sauce was poured in front of us! The sea bream had a contrasting crispy skin and moist and tender flesh! The sea bream was cooked to perfection and served with a side of mushrooms. The aroma of the mushrooms can only be experienced now, when they are in season! Bliss・・・・ also love fish dishes! Focaccia kneaded with red wine! The bread is soft and chewy and has a deep flavor of red wine. It was served as a bread to go with meat dishes, and it really went well with them! Even if you don't drink red wine, you can enjoy it in this way! For the main course, you can choose from two kinds of beef, pork, or lamb. ＋Although there was a surcharge, we chose beef! There were two slices each, so we shared one slice each! Kagoshima A4 rank Wagyu sirloin poivre with shallots, black pepper and white wine vinegar sauce I chose the sirloin! It was fatty and very juicy! It melted in my mouth! The wine vinegar sauce tightened it up so I didn't feel it was too much! Poiret of A4 rank Wagyu beef from Kumamoto Prefecture with black truffle sauce! My friend's heuret was very tender and the meaty black truffle sauce was amazing! Ya-ya! The aroma and taste were also outstanding! White chocolate dome, green tea mousse, strawberry powder First, the white chocolate dome. Around this, strawberry liquid nitrogen powder is poured! When the chocolate dome is broken with a spoon, the matcha mousse is revealed! I was surprised by the unexpected appearance of the matcha, it's soft and delicious, and I'm excited to see what will come out from the inside! Birthday play date I asked for a birthday plate since I visited the restaurant at the right time! The plate was very beautiful with flowers scattered all over it! Mignardises Canelé with wasanbon and madeleines with Earl Grey! Hermes scarf in a classy scarf case! A little pastry is a nice thing, isn't it? ■After-dinner drinks You can choose herb tea or coffee! I don't like coffee very much, so I inevitably choose herb tea. Herb tea with sweet aroma of apple It is a moment when I feel at ease. I have always been amazed by the overwhelming quantity and quality of dinner, but lunch is even more amazing! Just the fact that you can dine on this quantity of food with such fine cutlery and utensils is a joy! The hospitality is high and I am very, very satisfied! I love this restaurant more and more every time I come! My friends are happy and so am I! Next time, we'll have a girls' night out at the end of the year! I hope they will be happy! Thank you for the food! Grandrocher 050-5593-6867 HK Yodoyabashi Garden Avenue 1F, 4-3-9 Fushimi-cho, Chuo-ku, Osaka-shi, Osaka Business hours: Open from 11:30 to 13:00 　　　　　　　Open from 18:00 to 20:00 Closed on Mondays

The new building has a significantly more stylish design than the previous one, showcasing Chef Ogusu's serious culinary skills. At the back of the kitchen, there is a wood-fired oven, and watching its flames can bring a sense of calm. Additionally, you can enjoy wine pairings and experience a relaxation that makes you forget the passage of time.

Admire the uniqueness of the chef's cuisine, which focuses on Ehime ingredients and acid! The restaurant is located near the ANA Crowne Plaza Hotel on a street with many nice restaurants. My work office recently moved to the Kitashinchi area, so it is easier for me to go to Kitashinchi Night Dinner. The atmosphere outside was upscale with a stylish big tree propped up! Once inside, the restaurant was decorated with a lot of china, which made me feel like I was in the right place. Counter seating is highly recommended as you can see the kitchen and feel the live atmosphere, but there are also two private rooms in the back, which could be used for entertaining or for a private dinner (lol). As the title suggests, the chef is from Ehime, and although the meaning changes if it is local production for local consumption, he is committed to using Ehime ingredients in abundance in Osaka and conveying the taste of Ehime and the goodness of traditional French cuisine with unwavering dedication. 13,500 yen omakase course There is no menu name or description, so I am writing this as I heard it. Sorry for the ambiguity. First, champagne! We toasted with Doulamotte Brut. There were various wines carefully selected by the chef, I am not a strong drinker, so I felt sorry that I could not drink that much. The taste shone from the very first dish. Grilled eggplant soup A lot of French truffles are on it. Sanma and autumn vegetables are concentrated inside. When you press the soup, you can smell the truffles. It's amazing. The stickiness of the okra raises the thickness of the soup. *Densuke Anago with shallot raspberry dressing Densuke conger eel was seasoned by a master of the nerve-jamming technique, The conger eel was very plump and had a wonderful slightly grilled flavor. Carrot mousse, sea urchin and consomme jus The carrot mousse was made with bay leaves and milk, The carrot mousse was made with bay leaves, milk, and a little cream added at the end to bring out the flavor. The sea urchin from Ehime was both sweet and bittersweet, very tasty and accented. The consommé was a consommé jus made with Ehime's Himekko Jidori chicken. It was very pulled together. The mousse, the sweetness of the sea urchin, and the consommé soup without any cloying taste all tasted impressively delicious. *Western Chawanmushi The aroma was very prominent from the moment it came out! Sauce with shallots, judobo and vinegar. Taro was placed on the bottom and a confit of tongue was placed inside. Even though it is a tongue, it is so soft that you can get it with your gums! The taro was imported from Ehime, and I couldn't believe how tasty taro is! I was surprised at how delicious taro is. It is the best. *Dragon fish fritters Crispy! Fluffy inside! This year's swordfish seems to be quite good. I heard that the big ones are called dragons, which I had never heard of before! He said he uses ingredients from Saijo City in Ehime. *French duck foie gras terrine The figs are in the foie gras, and the sweetness of the figs and the fatty taste of the foie gras go very well together. The pistachios on top add a nice color to the dish. *White sweet sea bream from Ehime Prefecture With a sauce made from soup stock and herbs. It was served with a succulent plant called grapara leaf, I had never had it before, but it was very tasty and had a high moisture content. The sauce had a very nice dill flavor and was a fragrant sauce that went well with the white fish. The crispy texture of the fried scaly fish and the fluffiness of the flesh is very addictive. *Roasted fawn Not a fawn, but a fawn. Slowly roasted fawn is very tender, The fawn was slow roasted and very tender, with almost no smell of game due to the hunter's careful processing, It was very easy to eat. This fawn was also hunted in the mountains of Matsuno-cho, Ehime. We are grateful to nature. Mont Blanc Is this Mont Blanc? I thought, When I ate it, I found it to be a Mont Blanc! The sourness of the blackcurrants and the sweetness of the chestnuts go very well together. Pistachios were also sprinkled on top, giving it a rich color. The chef also serves a chef's chewy cake called "tuile". The chef even makes delicious sweets. It was really wonderful. The last one, Herb tea *Home-made financier with honey from Ehime It was like a calm tea time, and we were eating the financier while reflecting on what we had eaten. This financier was also handmade and had a gentle sweetness using honey from Ehime. It was already a storm of delicious food from start to finish. It was a dinner where I could feel the chef's attention to detail right in front of my eyes! Thank you very much!

It was a cozy place where I could enjoy my meal slowly, and the food was delicious. I would like to go again.

It is a stylish restaurant where you can feel the live atmosphere of the kitchen.