Welcome｜Fujiya1935

concept

“A Taste of the Seasons”

In the bustle of city life, we often forget our quiet connection to nature — and with it, the subtle flow of the seasons may go unnoticed.

Yet wild animals still sense the changing rhythms instinctively.When spring arrives, they nourish themselves with mountain herbs, gently releasing the waste their bodies held through the long winter.

We too are part of nature.Perhaps what we need is a way of eating that follows the rhythms of the seasons.

At Fujiya1935, we hope to offer a place where you can experience“a taste of the seasons”, and with it, a sustainable cycle of life.

And when your meal is over, we hope that this experience will linger in your heart as a delicious memory — one that quietly returns to youwith the arrival of each new season.

message

At Fujiya1935, our cuisine would not be possible without the heartfelt dedication of the producers who face nature each day and deliver us their finest ingredients with care and passion.

We cherish these ingredients deeply— and for each guest who visits us today, we prepare each dish freshly, so that its warmth and aroma arrive at your table just as they are.

Tetsuya Fujiwara

reservation

※Business hours are subject to change.

Before making a reservation, we kindly ask that you check our opening days in advance.

Reservations can be made through the “Reserve Now” button below.
Please note that we are unable to accept reservations or changes by phone.

In certain cases—such as when a guest has not agreed to our reservation policies in the past—we may be unable to accept future bookings.
We kindly ask for your understanding.

Reserve Now

history

1935〜 1st. Generation

Dating back from now to 1935 four generations ago.
Fukumatsu Fujiwara who was the great grandfather of the present chef opened the dining hall on the side as he was running a rice merchant business. This was the beginning of ‘Fujiya’.
The dining hall in those days was called ""Gorohachiya"" and it was used by a lot of customers as a local dining hall.
The specialty in those days was a ""stew udon (wheat noodle)"" which was only available at two places in Osaka.
Osaka’s representative dish: This dish on the menu, which added a friendly element of Western style to udon (wheat noodle), was loved by a lot of people. The dining hall was very busy every day and the large caldron was emptied three times a day.

195x〜 2nd. Generation

The grandfather who took over the dining hall next, Masami, was an unusual person who had a great language skill and became a chef after living in Dalian.
After coming back home, he opened a Japanese restaurant “Gorohachi-azumaya” because he realized how great Japanese food was while living overseas.
By making use of distance he started a home delivery and box lunch service for events and it was quite successful. He received a lot of orders. The restaurant became a place where all the local people would get together.
Also, in 1957, the trade name was changed to ""Fujiya"" which is the same as it is today.

1971〜 3rd. Generation

The father, who had great success working at the Western food section of the Hotel Hanshin, Kazuya started his own restaurant ""Fujiya-minami"".
It became very popular as a restaurant where you could casually enjoy authentic Western dishes, and was very successful.
In1993, he took over the main restaurant as the third owner.

2003〜 4th. Generation

He successfully ran the long-established restaurant for more than 70 years and had a lot of customers. Some of them, saw the information about the restaurant on television or in a magazine and so on, came a long distance.
However Kazuya retired after Tetsuya Fujiwara (who is the present owner chef) returned home from overseas.
""Yoshoku Restaurant Fujiya"" was renewed by Tetsuya and his wife to the “Fujiya1935”.
Kazuya reopened ""Yoshoku Restaurant Fujiya"" because many people wanted the restaurant to reopen even after his retirement. ""Yoshoku Restaurant Fujiya"" which keept the original taste of the long-established restaurant and “Fujiya1935” that is new and provides a unique sense of the world view - both of these different restaurants are supported by many customers who visit them regularly.

news

2025.12.21

contact & recruit

At Fujiya1935, we welcome inquiries of all kinds, including questions regarding recruitment.
Details about current openings and employment conditions will be provided individually.
If you are interested, please reach out to us through the form below.