‘Sutandoshan-Shoku‘in Osaka’s Kitashinchi district.​
The appetiser of gyōza dumplings are crispy and come with four different sauces. They’re made using a fond de veau meat stock and miso, and good to eat with truffle oil and salt as well.
You can choose to have with or without garlic, but I wonder if they suit Champagne without?
Recently it seems they’ve expended to Tokyo. I should go and have a look.