Osaka agnel d'or Somen noodles with shiso, peach, and ginger from across the sea

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😀

agnel d'or

📍: 2-4-4 Nishihonmachi, Nishi-ku

The dining room is very hardcore, basically bare concrete walls with deep table top lines.

Even the dinner plates are like the surface of the moon.

When choosing a drink, (non-drinker that I am) I had my eye on an oolong tea.

According to the description, Royal Blue Tea is a high-end tea brand from Japan, and “Fall in Love Deluxe” is a semi-fermented tea.

Although the description said that the flavor of this tea was similar to a fruity white wine, I felt that it was no different from Suntory...

The powder is a cold chlorella ice cream, like a sip of chilled “barley wakame”, with some crunchy conch meat on the bottom.

With sea grapes on top and some kombu-marinated scallops underneath the tart, along with the seaweed-flavored tart crust, the layers of flavors were still very rich.

The broth was a green tea broth with a few drops of oil dripped on it, a sort of anticlimactic feeling of eating a large table dish and accidentally leaking oil dripped on a teacup, with a few pieces of original abalone soaking underneath. The three appetizers with varying degrees of green were each abstract in their own way; the less-than-common-sensical seasoning instantly confused me.

The rice broth with vegetables is nourishing like a Korean wake-up soup, and the headless spiced fish meat is slightly salty;

The other is the pancake fried small fragrant fish, pickled radish and squirrel buds do not bring strong sour flavor to try to make a collision with the fragrant fish's charred aroma and bitterness, but just a light crunchy texture; A bite of the pancake wrapped around the mouth, making a puddle of chaos, the tongue in the intention to avoid the head of the fish piece of popping will bring bitterness at the same time, back to the mouth of a pine tree aroma.

A crispy pancake made from Miyazaki beef tendon, the inside is actually mashed sweet potato; The outer crust is charred with beef, and although it's only a thin layer, it packs a very rich meaty flavor, which is then paired with the sliced lotus root on top for a rich layering.

Another slice of Wagyu ham, savory.

At the bottom, there is a pudding made of pumpkin, so that the whole bowl is covered with a fine, slightly gritty pumpkin crumble; On top, there are diced cucumber, marinated trout, and a variety of edible flowers, both soft and hard.

Though it tastes a bit like a high-powered poke bowl, the whole dish is incredibly refreshing, both in terms of color and flavor.

A large piece of turnip hides a few slices of fish underneath, with a distinctly smoky flavor, and the texture of the Izakimoi is not that of bean curd meat, but more like that of “Shenzhen's Famous Food” - crispy pork Anhui;

The turnips on the top touched the gumbo and looked like what was left of the battlefield after the turnip brisket had finished eating the brisket; The accompanying vegetables tasted like the skin of a cucumber that hadn't been pickled and flavored, only crunchy and not as good as the fish.

The freshly baked bread interspersed between servings had more than enough sourness from the fermentation itself; With the yuzu element inside the butter, the texture became more delicate, like ice cream; and the butter with yuzu acid was spread on the bread, and the overall tartness layered on top of each other, which made it taste strange.

The charcoal-grilled fish was “crispy on the outside and tender on the inside”, full of fire aroma; the Brasenia and chickpeas on the side were too primitive in flavor, like digging a mouthful of green water full of aquatic plants in a pond full of green moss and drinking it all in one gulp. The accompanying sauce was excellent, and the aroma of green yuzu managed to add to the overall freshness and layering of flavors.

A small cup of veggie noodles topped with shiso flowers. The soup was flavored with fermented watermelon and tomato paste, and was slightly reddish with a sour taste. With each bite of the shiso-laden veggie noodles and the acidic broth, I actually got the same feeling as the shiso peach ginger.

At the bottom of the veggie noodles were two pieces of charcoal-grilled star eel, the aroma of the charcoal grill not lost in the cold broth it was buried under, but rather giving the eel meat a different kind of icy satisfaction beyond its own popping teeth.

The charcoal-grilled Aichi duck had the right amount of crunch; the meat was deliciously tender, but I think it would have been better if it had been cooked a little bit more and had a firmer texture, so the raw meat was still too much of a burden to the palate. The sauce, made with Thai herbs, was on the savory side, which I quite liked.

At the very top are first a few passion fruit flesh, which enters the mouth with an extremely representative sour flavor; After the tongue passes through the foam with a hint of galangal, there is a pudding made of europaea, commonly known as European radish.

With a spoonful, the pudding mixes with the foam as well as the pulp, sweet with the unique flavor of Ovodan and the refreshing tartness of passion fruit, bursting in the mouth with a layered, refreshing and refreshing experience, a particularly tasty dessert.

Lift the cookie lid in the center and hidden underneath are lavender-flavored jelly slices as well as crushed blueberries, and the rounded frame is rimmed with cheddar ice cream made to taste slightly tart while having a rich, creamy flavor.

This last dessert has the perfect combination of floral, berry flavor, the creaminess of the cheese, and the crunchiness of the cookies, and it's really cow!

Ending with a cup of hot tea, the restaurant's accompaniment was a box of roasted nuts and a piece of Fernand's snow.

💡

The name of the restaurant, agnel d', refers to a type of sheep gold coin issued by France in the Middle Ages, which symbolizes peace and prosperity. chef wrote on the restaurant's website that he wanted to use the “sheep gold coin” as a way to express his respect for the culture, as well as his respect for Osaka, the city where he grew up. --Osaka, the city where he grew up, and his study of French cuisine…

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