Domiciled in a stately building along route 113, Osaka occupies a primo location that in previous incarnations has been home to both Olive Tree and Santucci Pizzeria.
Part of a trichotomy of Asian eateries that also includes Asuka in West Chester and Poseidon in Paoli - both of which have received exceedingly high marks from reviewers - it certainly didn't take Osaka very long to make its own rather significant splash on the local dining scene. Indeed. Each time I've paid a call here, whether for lunch or dinner, the restaurant's tastefully appointed interior, as well as its al fresco accommodations, have been filled with a plethoric variety of pleasant patrons... usually with a suitable vintage in tow (Osaka is a BYOB establishment). This enterprising restaurant group has obviously spawned another winner.
In the most simplistic of terms, Osaka offers its patrons two basic dining avenues: the first comprised of constituents cooked up in their kitchen; the second composed of various & sundry permutations prepared at the sushi bar. This may sound rather limiting; but, trust me, there are more than enough usual suspects and intriguing chef specials to keep you happy... And part of the fun of dining at a restaurant like Osaka is definitely NOT the selection of one menu avenue at the exclusion of the other. Rather, it is the opportunity to mix & match, artfully constructing your own uniquely satisfying gastronomic gestalt.
I have always enjoyed sushi; but I much prefer it as an appetizer rather than an entrée. And, for the most part, my dining partner felt the same way. So, during our most recent Osaka visit, we decided to share the Tuna Tataki (pictured) as a starter. This is a Japanese dish featuring high-quality, shashimi-grade tuna that is quickly seared on the outside while remaining raw on the inside. It is then sliced into thin pieces and served with a ponzu dipping sauce (a citrus-based sauce with soy & vinegar) and garnished with grated ginger, scallions, and (occasionally) sesame seeds.
As noted immediately above, the tuna in this recipe is typically lightly seared. To my eye, however, it appeared to be seared not at all... Although this hardly mattered, as the dish was utterly & outrageously delicious and simply melted in the mouth.
From this auspicious beginning, rather than continuing along the sushi avenue route, we both moved on to offerings that originated in the restaurant's "Chinese" kitchen.
My dining partner opted for her personal fave, General Tso's Chicken. This is a sweet and slightly spicy deep-fried chicken dish that has become one of the most popular entrées served in North American Chinese restaurants. Interestingly enough, although named after General Tso of the Qing Dynasty, its origins are rooted in Taiwanese cuisine and adapted by Chinese-American chefs. My dining partner was VERY impressed. Nothing but raves. The chicken was delightfully crisp, the sauce - a savory blend of soy sauce, vinegar, sugar, and chili peppers - the perfect accompaniment.
I, on the other hand, decided to give the Hunan Triple Delight a try. I freely confess that this kind of all-too-familiar - chicken, beef, shrimp - combo sautéed with a load of veggies never particularly turned me on. In fact, I had studiously avoided it at numerous other establishments... But it was the accompanying black bean sauce that convinced me to throw gastronomic fate to the winds...
... And I'm quite glad that I did, as both the chicken and beef were thinly sliced and inordinately tender; the shrimp were delightfully plump & juicy; and the black bean sauce remarkably pungent and flavorful. Kudos to the kitchen.
One very important footnote... When dining at Osaka, the sole exception to my preference for sushi as a starter is the restaurant's immensely popular Godzilla Roll, which I've enjoyed as a main course on several occasions.
The Godzilla, while it contains a number of core ingredients - such as sushi rice, nori (seaweed), avocado, cream cheese, and cucumber - may vary significantly, depending upon the restaurant and/or recipe... And the Osaka version is somewhat distinctive. For example, in place of what would be considered a usual combo of shrimp tempura and either crab salad or imitation crab, the roll is filled with spicy tuna nuzzled by an equally passionate mayonnaise. Downright delectable... and a tumultuous treat for tired taste buds.
As in many restaurants of similar ilk, Osaka's desserts appear to be something of an afterthought. Although denouements such as Banana Tempura and Green Tea Mochi Ice Cream may suffice in a pinch. read more