A vaguely Spanish-inspired restaurant in Osaka, Tetsuya Fujiwara's restaurant is outstanding for its interior decor and the creativity of its dishes.
Tetsuya Fujiwara comes from a long line of high-end chefs (he's fourth-generation, actually) and was classically trained in French cuisine and pastry in Japan. He got a stage at a Spanish restaurant called L'Esguard, which is run by a chef who is a neurosurgeon by day, chef by night. No, really.
PRICE PAID: $138 PP (LIST PRICE- PRE-CHALLENGE)
FINAL SCORE: 7.5/10
Fujiya 1935's strong suit, almost certainly, is their interior decor. With a very refined, high-end hotel lobby look- blond, multi-hued wood sanded down to the smoothness of plastic, tiny understated candles, dramatic lighting- you get the feeling that the food might be an afterthought. An enormous log hulks in the corner for no apparent reason.
This restaurant could belong equally in Osaka, Tokyo, Singapore, San Francisco, London... I'll leave it to you whether that's a good thing or not, but I was impressed.
Some of the softest, most relaxing wood surfaces, easiest-to-hold cups, and beautifully measured space I've ever encountered- seriously high marks.
First out, an impressively-presented dish of black soybean bread served inside a hot stone, with cream cheese to the side. The bread is light and airy (it was baked in a manner than encourages the formation of air bubbles, we are told), which juxtaposes well against the heavy cream cheese. Four sweet black bean "seeds" are at the "root" of the bread, which is an interesting message. 9/10.
Check out the mother-of-pearl dish this next course was served upon- a gorgeous way to emphasize the somewhat muted colors of the kan-buri fish (yellowtail), traditional Kyoto vegetables, and turnip. There's also a base of sea salt, in case the just-from-the-ocean idea wasn't hitting you yet.
The fish is soft and supple; warm mashed potato flavors are hearty and delicious. The turnip has the crunchy texture of an apple but almost no flavor. Interesting. 8/10.
Another clever dish- fugu roe with black truffle. Amazingly crunchy, and the truffle flavors really stand out. 9/10.
Beautiful spherical loaves of rosemary bread with a side box-full of butter and lard. Yes, lard; white with shaved green onions, and the texture of Crisco- it's way over-the-top decadent and delicious on the super-hot bread. Rosemary flavors punch through nicely. The sesame cream with soy milk (on the right) is delicious. I would describe this setup as delicious but just a goddam touch on the rich side. 8/10.
Linguine with Uni (Sea Urchin), squid ink sauce, and salted egg. The uni itself almost tastes like rich egg yolk, and the squid ink turns the pasta black as the dish is consumed, which is a super cool effect. 8/10.
A server gingerly adds sauce a spoonful at a time (check out the video) to this main dish of pork from Basque country with Asian broccoli and leek sauce from Kyoto. Hearty, big, extremely satisfying. Had to cut off excessive pork fat though. 8/10.
The first dessert- a somewhat crumpled-looking baked apple, lily roots, pine nuts, and gelato. A mixture of soft, crunchy, and creamy textures that really helps bring together the apple flavors- like a deconstructed apple pie. 8/10.
The espresso is rich and delicious, but nothing terribly different from, say, a really good Peet's Coffee product. 8/10.
All I can say about this last dessert is that it automatically gets 10 points for creativity, almost regardless of how it tastes. A panorama of a snowbank with an actual snowman is made of strawberries from Tokushima, Japan, an area known for producing amazingly fresh fruit. There was a huge amount of meringue and even more sugar; I can safely say that this dish brought joy. 10/10.