Fujiya 1935 puts raw materials first, creating dishes rich in texture, flavor and aroma
Chef Tetsuya Fujiwara revamped a restaurant that had been in his family for four-generations —the result is Fujiya 1935. The elegant dining room is unassuming, tucked upstairs from a modest front, with muted tones and spare seating. The food, however, is anything but simple: lily root and botargo combine in a quivering flan, sea urchin and squid ink linguini carry the brine of the sea, and Hokkaido venison with mushrooms bring the scent of the forest.
The multiple-course menu is the result of the refined, elegant cuisine Fujiwara studied in Spain under Miguel Sanchez Romero at L’Esguard, reimagined with prime Japanese ingredients. One of Fujiwara’s mottos is “materials come first.” At Fujiya 1935, this translates into carefully considered preparations, amplifying the innate beauty of the raw materials, plated beautifully. Reservations are suggested two months in advance, and it is well worth the effort to secure a place at this prestigious table.