La bonne tâche

The culinary canon at La Bonne Tache is a true reflection of French gastronomy. Helming the Michelin-listed restaurant in Osaka, chef Tamura draws from his experience in France to coax out the flavors in every ingredient and layering on textures. Aptly, the prix fix is well-suited for a lengthy meal with friends who know their wine or romantic tete-a-tete in the evening. The two general consensuses are that the lobster mousse featuring chunks of lobster meat and finely diced onion is praise-worthy, and that the deer thigh is often off the menu, but a must-order when available (paired excellently with a Pinot Noir from Burgundy). While the items do occasionally change, they’re always classically French, from the pork terrine to the amuse-bouche of red bell pepper mousse with tomato coulis. The cuisine may be upscale, but the dining space is pleasantly laidback, so there’s no pressure in throwing on a good shirt — but do mark this restaurant for the next date meant to impress.