Shimanami French Murakami
¥¥¥
¥¥
/ Price RangeOsaka
French
Shimanami French Murakami Description
Located in Osaka, Shimanami French MURAKAMI offers a modern French dining experience that celebrates rich ingredients through the senses. The chef, hailing from Shimanami, infuses seasonal produce into innovative French dishes, honed through award-winning experiences and expertise gained in renowned hotels. The restaurant's open kitchen concept allows diners to witness the chef's culinary artistry up close, with explanations of ingredients and dishes provided personally. The interior decor features a unique touch with live kitchen performances and traditional Ehime crafts such as Imabari towels and tile art, reflecting the chef's hometown pride and creating a vibrant and artistic ambiance for guests to savor the exquisite French cuisine.
The restaurant's dedication to creating a stylish atmosphere is evident in its carefully curated space, where the chef's Shimanami roots shine through in the French course offerings. Guests can indulge in the chef's creative and seasonal French courses, such as the popular Dinnermenusaison, which blends premium ingredients with seasonal essences for a sensory delight. With an extensive selection of wines to complement the dishes, Shimanami French MURAKAMI promises a dining experience that is both sophisticated and memorable. Whether you're a connoisseur of fine dining or simply looking to explore innovative French cuisine, this restaurant stands out as a must-visit destination in Osaka for a culinary journey unlike any other.
The restaurant's dedication to creating a stylish atmosphere is evident in its carefully curated space, where the chef's Shimanami roots shine through in the French course offerings. Guests can indulge in the chef's creative and seasonal French courses, such as the popular Dinnermenusaison, which blends premium ingredients with seasonal essences for a sensory delight. With an extensive selection of wines to complement the dishes, Shimanami French MURAKAMI promises a dining experience that is both sophisticated and memorable. Whether you're a connoisseur of fine dining or simply looking to explore innovative French cuisine, this restaurant stands out as a must-visit destination in Osaka for a culinary journey unlike any other.
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Access
Save on your next Japan trip with discounted train travel using the JR Pass!
5 minute walk from Minamimorimachi Station Exit 1
3 minute walk from Osaka Temmangu Station
3 minute walk from Osaka Temmangu Station
Operating Hours
Sun: 12:00PM-3:00PM, 6:00PM-10:00PM
Mon: 12:00PM-3:00PM, 6:00PM-10:00PM
Tue: 12:00PM-3:00PM, 6:00PM-10:00PM
Wed: Closed
Thur: 12:00PM-3:00PM, 6:00PM-10:00PM
Fri: 12:00PM-3:00PM, 6:00PM-10:00PM
Sat: 12:00PM-3:00PM, 6:00PM-10:00PM
Mon: 12:00PM-3:00PM, 6:00PM-10:00PM
Tue: 12:00PM-3:00PM, 6:00PM-10:00PM
Wed: Closed
Thur: 12:00PM-3:00PM, 6:00PM-10:00PM
Fri: 12:00PM-3:00PM, 6:00PM-10:00PM
Sat: 12:00PM-3:00PM, 6:00PM-10:00PM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Reservations Accepted
Wine List
Craft cocktails
Upscale
Family-friendly
Private Dining Room
Non-smoking
Sake Selection
Stylish Interior
Shimanami French Murakami Reviews
Shimanami French Murakami Google Average Rating
4.4
5
Google
Awesome
5
Google
Today's course is 9200 yen.
We ordered drinks by pairing (5,500 yen).
The course content and pairing details are below.
【◇Lunch◇Lunch menu saison ¥9,200】
[Small appetizer to start]
Whitebait rice crackers are made by making a paste of whitebait from Ehime Prefecture and combining it with Joshinko.
The top is Genovese made with Parmesan, Kujo green onions, and whitebait, and spiked shiso.
Lemon pork rillettes from Iwakijima, Ehime Prefecture
Top with black fig jam and pistachio
Below is a sable made with Wasanbon from Kagawa Prefecture.
Beaumont de Clayer Grand Reserve Brut
[Sea bream, yellowtail, octopus, shellfish]
Seafood from Ehime Prefecture comes from Uwajima, Yawatahama, and Uoshima.
The octopus is cooked at a low temperature of 57℃, and the rest is marinated.
The top is jelly made from crustaceans and homemade salmon roe.
Below is fennel and onion mousse.
Radish/lotus root chips and seasonal vegetables.
Antsfield Sauvignon Blanc 2022
[Conger conger silk kawanasu pine nuts balsamic]
Hamo fritto
balsamic sauce
Compote of silk kawanasu from Ehime Prefecture
Juyondai Unfiltered Nakadori Junmai
[Gift from Ehime]
Shimanami Friends Murakami’s standard menu
Foie gras mousse coated with sauce made from pon juice.
A mildly sweet chocolate that resembles earth.
Johanshoff Cellars Pinot Gris 2019
[Butternut Cinnamon]
Soup made mainly from butternut pumpkin.
Finished with aromatic almonds, combined with butternut pumpkin and cinnamon, and finished with milk flavor.
[Ikata mackerel, broccoli, and tomato]
A combination of broccoli and anchovies.
On top of that is a confit of ururun tomatoes from Ehime Prefecture, which have a sugar content of over 10 degrees.
A rice cracker-shaped rice cracker made from minced scallops.
The mackerel sauce from Ikata Town, Ehime Prefecture is vegetable-based and finished with butter, white wine, and herbs.
Domaine Cornu Camus Pernan Vergeles Blanc 2020
[Hanaga Beef, Seiyo City, Ehime Prefecture]
Hanaga beef is a cross between Kuroge Wagyu beef and Jersey beef.
Dry aged for 30 days.
Loin part.
The Bincho charcoal used for grilling is from Sashima in Ehime Prefecture.
Spicy red wine sauce made with Japanese pepper and pepper
smoked celery
Sauteed domestic mushrooms
dried cabbage
Makomodake in Imabari
Chateau Cantemerle 2019
[Chef's special dessert]
Shine Muscat Fromage Blanc Mousse
Ice cream with honey, yogurt and rosemary
What comes with it is crispy yogurt
Darjeeling whipped mousse
[Drink after meal]
Choose from coffee, tea, or herbal tea
----------------------------------------
Chef Murakami's French cuisine uses plenty of Ehime ingredients.
It has a complex, delicate, and deep flavor without being bitter.
The humor that pops up here and there is also fun.
I felt that the taste had improved several levels compared to when I came here five years ago.
A very delicious and wonderful lunch.
Thank you for the meal! !
We ordered drinks by pairing (5,500 yen).
The course content and pairing details are below.
【◇Lunch◇Lunch menu saison ¥9,200】
[Small appetizer to start]
Whitebait rice crackers are made by making a paste of whitebait from Ehime Prefecture and combining it with Joshinko.
The top is Genovese made with Parmesan, Kujo green onions, and whitebait, and spiked shiso.
Lemon pork rillettes from Iwakijima, Ehime Prefecture
Top with black fig jam and pistachio
Below is a sable made with Wasanbon from Kagawa Prefecture.
Beaumont de Clayer Grand Reserve Brut
[Sea bream, yellowtail, octopus, shellfish]
Seafood from Ehime Prefecture comes from Uwajima, Yawatahama, and Uoshima.
The octopus is cooked at a low temperature of 57℃, and the rest is marinated.
The top is jelly made from crustaceans and homemade salmon roe.
Below is fennel and onion mousse.
Radish/lotus root chips and seasonal vegetables.
Antsfield Sauvignon Blanc 2022
[Conger conger silk kawanasu pine nuts balsamic]
Hamo fritto
balsamic sauce
Compote of silk kawanasu from Ehime Prefecture
Juyondai Unfiltered Nakadori Junmai
[Gift from Ehime]
Shimanami Friends Murakami’s standard menu
Foie gras mousse coated with sauce made from pon juice.
A mildly sweet chocolate that resembles earth.
Johanshoff Cellars Pinot Gris 2019
[Butternut Cinnamon]
Soup made mainly from butternut pumpkin.
Finished with aromatic almonds, combined with butternut pumpkin and cinnamon, and finished with milk flavor.
[Ikata mackerel, broccoli, and tomato]
A combination of broccoli and anchovies.
On top of that is a confit of ururun tomatoes from Ehime Prefecture, which have a sugar content of over 10 degrees.
A rice cracker-shaped rice cracker made from minced scallops.
The mackerel sauce from Ikata Town, Ehime Prefecture is vegetable-based and finished with butter, white wine, and herbs.
Domaine Cornu Camus Pernan Vergeles Blanc 2020
[Hanaga Beef, Seiyo City, Ehime Prefecture]
Hanaga beef is a cross between Kuroge Wagyu beef and Jersey beef.
Dry aged for 30 days.
Loin part.
The Bincho charcoal used for grilling is from Sashima in Ehime Prefecture.
Spicy red wine sauce made with Japanese pepper and pepper
smoked celery
Sauteed domestic mushrooms
dried cabbage
Makomodake in Imabari
Chateau Cantemerle 2019
[Chef's special dessert]
Shine Muscat Fromage Blanc Mousse
Ice cream with honey, yogurt and rosemary
What comes with it is crispy yogurt
Darjeeling whipped mousse
[Drink after meal]
Choose from coffee, tea, or herbal tea
----------------------------------------
Chef Murakami's French cuisine uses plenty of Ehime ingredients.
It has a complex, delicate, and deep flavor without being bitter.
The humor that pops up here and there is also fun.
I felt that the taste had improved several levels compared to when I came here five years ago.
A very delicious and wonderful lunch.
Thank you for the meal! !
5
Google
I went there for lunch.
I don't usually drink alcohol, but on this occasion he recommended the white wine with the dish, so I had it. The pairing was the best.
I enjoyed not only the taste but also the visual presentation.
I don't usually drink alcohol, but on this occasion he recommended the white wine with the dish, so I had it. The pairing was the best.
I enjoyed not only the taste but also the visual presentation.