TOM Curiosa Osaka

This restaurant is truly exceptional, with outstanding food, ambiance, service, and a dedication to detail in every dish.No matter how many times I visit, I always feel that this place is in a league of its own.Among the highlights is Chef Asai's signature dish, which is delicious every time. The dish features finely shredded, crunchy potatoes resembling capellini, paired with fermented butter and caviar. It's simple yet remarkably well-executed.The prosciutto is also exquisite. It's so delicious that I often find myself ordering seconds, which has become the norm.The dishes really bring out the quality of the ingredients, offering a simple yet profound experience that left me in awe from start to finish.This is a place perfect for special occasions and one that you’ll want to bring your loved ones to.If you're looking for Italian cuisine in Osaka, I highly recommend visiting this restaurant at least once.Personally, I believe it is undoubtedly one of the top Italian restaurants in Osaka, if not the best. Less

I visited TOM Curiosa, an Italian restaurant located in Kitashinchi, Osaka.This elegant establishment offers a calm atmosphere where adults can leisurely enjoy their meals and wines. What particularly impressed me this time was the prosciutto prepared by Mr. Tada.The carefully crafted prosciutto has a moist texture and rich umami flavor, making it an excellent pairing with wine. Additionally, the prosciutto is sliced using a "Berkel" slicer, and watching it being beautifully sliced right in front of you heightens the anticipation before you even take a bite.Not only can you fully appreciate the charm of the prosciutto, but each Italian dish is also meticulously prepared, making it a place where you want to take your time enjoying the food and drinks.I highly recommend this restaurant for those looking to enjoy a slightly special meal in Kitashinchi or searching for authentic Italian cuisine.If you love prosciutto, this is a place you must visit at least once.It was a great meal! Less

[Osaka, Kitashinchi / TOM Curiosa]"When people experience something great, it becomes their standard, broadening their capacity and enriching their culinary experiences."For me, TOM Curiosa is truly one of those special places that has shaped my appreciation for Italian cuisine.✨Now, it has become quite difficult to make a reservation, and I can only visit occasionally, which makes each visit even more exciting.Chef Asai's meticulously crafted dishes are simply outstanding.It was a moment of pure bliss!✨✨✨Thank you for the wonderful meal.TOM Curiosa06 4256 60013F Sakura Building, 1-2-7 Sonezaki Shinchi, Kita Ward, Osaka City, Osaka Prefecture Less

A return visit to TOM Curiosa.I had a great experience last time, so I was looking forward to this visit as well.This time, the menu featured a mix of classic dishes and seasonal offerings, making for an enjoyable experience from start to finish.First up was the buffalo milk panna cotta with figs.The rich, milky flavor of the buffalo milk paired beautifully with the gentle sweetness of the figs. It was a light and delicious start.Next, we had a dish featuring sweet shrimp and surf clam tartare, connected by okra.On top, there were sweet shrimp, along with grapes and a tomato gazpacho sauce inside.The rich sweetness of the shrimp, the texture of the surf clam, the stickiness of the okra, and the refreshing acidity of the tomato combined with the sweetness of the grapes created a harmonious and interesting dish.Then came the classic potato and caviar.The saltiness and umami of the abundant caviar complemented the sweetness and creaminess of the potatoes. It’s a simple combination, but they pair so well together, and it was consistently delicious.The eggplant ravioli was served with a pesto sauce.The gentle sweetness and richness of the eggplant matched perfectly with the refreshing aroma of the basil. It wasn’t overly flashy, but it left a strong impression.The Périgord truffle was sliced very thinly, melting in the mouth.The saltiness was just right, allowing the umami of the meat and the sweetness of the fat to shine through. It was also delicious when paired with mozzarella.The cold tomato capellini featured bell pepper and crab.The refreshing acidity of the tomato, the sweetness of the bell pepper, and the umami of the crab blended beautifully.It had a lightness typical of cold dishes, yet the crab added a satisfying depth of flavor, making it perfect for hot weather.The main meat dish was cooked beautifully.The center was a moist rosy color, allowing the umami of the meat to come through without being too heavy. It was great that I didn’t feel fatigued even towards the end of the course.After the meat dish, the final pasta was pappardelle.It was served with a zucchini sauce, shiitake mushrooms, and chanterelles.This sauce was based on milk and olive oil, without any butter or cream.Yet, it was rich and flavorful, making me wonder how it could be so delicious with just milk and olive oil.The wide pappardelle held the sauce well, and the sweetness of the zucchini paired nicely with the shiitake and chanterelle aromas.This time, I also requested wine pairings.I enjoyed a variety of wines from white to red that complemented the dishes well. The wines didn’t overpower but rather enhanced the overall dining experience.Finally, we had a palate cleanser followed by dessert.The course didn’t become too heavy towards the end, allowing for a pleasant experience throughout.The classic potato and caviar remained delicious, and with the addition of new seasonal dishes, TOM Curiosa never feels repetitive on return visits.The combinations of dishes were intriguing, and even the vegetable and mushroom dishes left a strong impression.I was very satisfied once again.I’m looking forward to my next visit! Less

TOM Curiosa, a renowned Italian restaurant in Kitashinchi, offers a unique dining experience filled with surprise and joy. The signature dish, the ultra-thin prosciutto "Pershu," melts in your mouth, providing an unforgettable taste sensation. The handmade pasta highlights the quality of the ingredients, while the perfectly cooked meat dishes and rich pistachio panna cotta create a flawless menu. The warm hospitality and pleasant atmosphere are also remarkable, making it easy to understand why reservations are so hard to come by. Less

Cost Performance: ★★★☆☆Service: ★★★★☆Difficulty of Visit: ★★★★☆This was my second visit. It's a popular restaurant that's hard to book, but I found an available slot for two at 20:45 the next day while searching on omakase. We were seated at a table for six. I thought table reservations were only possible for groups of four or more, but it seems you can book for two if it's last minute.As expected from the highest-rated Italian restaurant in Osaka, every dish was of exceptional quality. The highlights were the prosciutto and the grilled risotto with corn and hairy crab. The peperoncino shaped like udon was also a refreshing twist!During my last visit, they asked if I wanted a second helping of prosciutto, but that wasn’t offered this time. I would have loved a refill...It was a great meal! Less

The highly addictive ingredient that I find myself craving regularly is the Pershu. This unique prosciutto is crafted by Masayoshi Tada, the only certified Parma ham artisan in Japan, who carefully selects the pork and handcrafts it from butchering to dry-salting with natural sea salt, without any additives. The Pershu melts in your mouth at body temperature, releasing a burst of flavor. Enjoy it with mozzarella cheese, soft-boiled eggs, arugula, white rice, and torta fritta for a delightful variety of tastes.Additionally, Chef Asai, an olive oil enthusiast, has selected various extra virgin olive oils to complement each dish. You can customize your meal with fragrant, fruity, and smooth olive oils that rival the deliciousness of the Pershu itself. It was a great meal! ♬Today's menu: JPY 37,000- Buffalo milk panna cotta with 36-month aged Parmesan cheese- Grilled knife fish, sweet shrimp, scallops, marinated seasonal vegetables, olives, and apple balsamic vinegar- Specialty: Potato with caviar- Hair crab with corn, grilled risotto, tomato, and freshly squeezed corn- 24-month aged Pershu by Tada, buffalo mozzarella from Takeshima, arugula, egg, rice, and torta fritta- Squid, bottarga, peperoncino, and zucchini flowers- Aomori duck and chicory- Tottori beef tenderloin and chicory- Tagliatelle with porcini and Parmesan cheese- Okinawa mango- Tiramisu- Coffee- Other drinks Less

I was thrilled to finally visit TOM Curiosa after receiving an invitation!A few years ago, I had the chance to meet Chef Asai during an event at Adue Passi, where Mr. Tada was invited for a Perushuu gathering. Since then, I had wanted to visit but hadn’t found the opportunity until now. Thanks to a friend who invited me, I was excited to join this time.I took a seat at the lively counter, and the meal began.- Buffalo milk panna cotta with 36-month aged Parmesan cheese, drizzled with olive oil- Swordfish, sweet shrimp, scallops, pineapple, apple, cucumber, okra, winter melon- Potato appetizer with caviar- Grilled risotto with hairy crab and corn- Freshly squeezed corn- Perushuu 24-month buffalo mozzarella- Salad- Tortafritta- Ken-saki squid with bottarga in aglio e olio- Duck and beef tenderloin with chicory- Tagliatelle with porcini mushrooms- Herbal tea- Okinawan mango- TiramisuNot only was the Perushuu from Mr. Tada, which is only available at a select few restaurants, exceptional, but every dish was delicious. I enjoyed watching the chef and staff work seamlessly together from my seat at the counter.Sharing the main dishes of duck and beef tenderloin with my neighbor was a great way to enjoy both, and my overall satisfaction was high. I would love to return if the opportunity arises.Thank you to the organizer! m(__)m Less

【Visit Date】Dinner on July 29, 2026【Order Details】Omakase Course (Second Half)Dolomiti PilsnerDolomiti RossaThat night, I headed to Kitashinchi.It had been four years since my last visit to TOM Curiosa, before their relocation.I made a reservation for the second seating at 8:45 PM.Upon entering the restaurant on the 3rd floor of the building, I found the space to be much more spacious than the previous location. The counter had 9 seats arranged as 1 (Washi), 2, 2, 2, 2. The four-person tables were also fully occupied.Since I didn’t have the budget for pairing, I opted for Italian beer and the course began all at once.Here’s what I had, and I apologize if I got anything wrong:● Panna Cotta made with buffalo milk, aged 36 months Parmesan cheese ● Sawara (Spanish mackerel), Botan shrimp, scallops, seasonal vegetables, and fruits ● Classic potato dish ● Hairy crab and corn saffron risotto ● Freshly squeezed corn juice ● 24-month aged Perciatelli by Mr. Tada, buffalo mozzarella from Takeshima, Chiba, salad, hot rice, and torta fritta ● Peperoncino with squid and bottarga ● Venison and beef fillet (Tottori), chicory, and black pepper paste ● Tagliatelle with light tomato sauce, fried eggplant, freshly made basil pesto, large size, and Parmesan cheese ● Mango from Miyako Island ● Tiramisu ● Cold brew iced coffee ● Souvenirs (4 types of biscotti)The Perciatelli was as delicious as I remembered, and the perfectly cooked meat was great, but I think I preferred the dishes from the previous location overall. The atmosphere was different too.We finished around 10:50 PM, and the bill came to JPY 31,740.It has certainly become more expensive, hasn’t it?I was full, so I headed straight home.It was a great meal. Less

Well, personally, I think it lives up to the reputation, but from a cost perspective, it seems quite expected. The prices are quite high, so it's only natural that good dishes are served, and I believe the atmosphere should match that as well. However, I was surprised to find that the earliest reservation is for next year. I really enjoy Italian cuisine and have dined at various restaurants, even in Italy, but I didn't find it to be that exceptional. While I do think the food is delicious, if the costs are high, it’s reasonable to expect quality ingredients, and I consider this level to be quite average. I believe that the difficulty in making reservations creates a preconceived notion that the food must be delicious. I think it’s a good restaurant overall, but the fact that reservations can’t be made until next summer might be a bit exaggerated. I apologize for my personal opinion. Less

Today, I had dinner here.This Italian restaurant boasts one of the top three ratings in Western Japan. Although it’s usually hard to get a reservation, it seems they have recently opened up slots on Tabelog, and I was lucky enough to secure a booking this time. I dined with a companion and was seated at the counter.The restaurant has a hidden, cozy atmosphere within a building tenant, and the interior is chic yet comfortable. We opted for the dinner course and ordered wine a la carte. There were two types of olive oil available on the table for us to use according to our preference.◆ Omakase Course JPY 27,500 (tax included)- Buffalo Milk Panna Cotta with Peach- Botan Shrimp, Swordfish, Scallop, Seasonal Vegetables- Potato with Caviar- Grilled Risotto with Corn and Hairy Crab- Freshly Squeezed Corn Juice- 24-Month Aged Pershu by Mr. Tada and Buffalo Mozzarella- Local Arugula Salad with Soft-Boiled Egg- Tortafritta and Pershu- Bite-Sized Rice with Pershu- Squid and Karasumi Peperoncino- Roast Duck (choose one)- Roast Beef Tenderloin (choose one)- Tomato Tagliatelle with Fried Eggplant and Fresh Basil Pesto- Watermelon and Okinawa Mango- Tiramisu- Cold Brew Coffee◆ Ordered Drinks- VERMENTINO DI SARDEGNA 2024 Glass- TILT GlassTotal Amount: JPY 31,520 (including tax and service)Duration: 2 hours 20 minutes------- Details Below -------The first dish was Buffalo Milk Panna Cotta with Peach.The panna cotta was milky, sweet, and rich, paired with ripe seasonal peaches and topped with 36-month aged Parmigiano. I enjoyed it while alternating between the two olive oils on the table. The juicy sweetness of the peach and the saltiness of the Parmigiano were perfectly balanced.The second dish featured Botan Shrimp, Swordfish, Scallop, and Seasonal Vegetables.In a round dish, summer vegetables like green beans and edamame were arranged, topped with lightly seared, plump botan shrimp, swordfish, and scallops. The simple seasoning highlighted the ingredients beautifully.The third dish was Potato with Caviar.This is one of their specialties. Thinly sliced potatoes, resembling somen noodles, were generously topped with caviar. It was served with potato soup. The potatoes retained a nice crunch and had a sweet, rich flavor that complemented the elegant saltiness of the caviar. Wow, this was incredibly delicious.The fourth dish was Grilled Risotto with Corn and Corn Juice.The risotto was made with plenty of roasted corn and paired with hairy crab meat. The sweetness of the corn and the umami of the crab were delightful. The cold corn juice had a fruity sweetness.The fifth dish featured Pershu and Buffalo Mozzarella Cheese.I had the pleasure of tasting Mr. Tada's Pershu, which can only be found in a few places in Japan. In conclusion, it was on a completely different level of deliciousness compared to regular prosciutto. The texture, melt-in-your-mouth quality, umami, and saltiness exceeded all expectations. Once you try this prosciutto, you won’t want to eat anything else. It was, of course, delicious with the milky buffalo mozzarella, but it was also exceptional when paired with freshly made Tortafritta and bite-sized rice. The arugula served alongside was a perfect match.The sixth dish was Peperoncino.The squid had a rich sweetness, accompanied by homemade karasumi. I really wanted to eat a large portion of this! The key flavor of the peperoncino was the saltiness of the karasumi, which was incredibly luxurious.The seventh dish was the main course.Since we were two people, we received different meat dishes. I had the roast duck, while my companion had the beef tenderloin. I thought it would be nice if they served it divided from the start since we often end up sharing. The roast duck was delicious but didn’t reach a level of excitement. However, the beef tenderloin was absolutely divine! The finely textured meat was incredibly flavorful and so tender that it could be cut with chopsticks. The accompanying onions burst with sweetness.The eighth dish was the second pasta course.The pasta was a chewy tagliatelle. It seemed like a classic combination of tomato sauce and fried eggplant, but the addition of fresh basil pesto was a game changer. The fresh basil aroma was outstanding and lingered beautifully.The ninth dish was Watermelon and Okinawa Mango.It felt like summer! The sweetness was just right. The mango was rich and creamy.The tenth dish was dessert: Tiramisu.This was a unique take on tiramisu! As I broke into the ice cream in the center, the slight bitterness of the espresso blended with the acidity of the mascarpone.The coffee was cold brew, served in a wine glass. It had a smooth mouthfeel.It was a great meal.I enjoyed a special meal in a lovely atmosphere and felt completely satisfied. I would love to come back again if the opportunity arises.*Rating at the time of visit: 4.36 Less

Finally made it here! This has been on my wish list for a long time!!I had been saying for a while that I wanted to go, and my friend made the reservation for us. (^^)This is a well-known restaurant that lives up to its reputation. The staff were very attentive.I was having such a great time chatting with my friend that I didn’t take many photos.Every dish was delicious, but the standout was the dish with thinly sliced potatoes topped with caviar and prosciutto—it was simply amazing.The thinly sliced potatoes really reminded me of Ponte Vecchio.I apologize for not having photos to share, but the taste and service truly live up to the restaurant's esteemed name.I will definitely come back! Less

It’s about a 20-minute walk from Umeda Station. I visited again after 7 months.This place remains as popular as ever, and it seems like reservations are getting harder to come by.We enjoyed:- Buffalo milk panna cotta with peach and 36-month aged Parmesan- Sawara (Spanish mackerel), botan shrimp, scallops, and seasonal vegetables- Classic potato dish- Grilled risotto with corn and hairy crab- Freshly squeezed corn juice- Mr. Tada's 24-month aged prosciutto- Buffalo mozzarella salad- Tortafritta- Peperoncino with bonito and karasumi (dried mullet roe)- Venison and beef fillet- Tagliatelle with fried eggplant, tomato sauce, basil paste, and unlimited Parmigiano- Lime-marinated watermelon and Okinawan mango- Tiramisu- Herbal tea with rose geraniumSince it had been a while since my last visit, I found many new dishes that I hadn’t tried before, which was exciting. The classic potato dish and Mr. Tada's prosciutto were just as delicious as I remembered.The corn was particularly sweet and tasty, which left a strong impression.I appreciated that they served two types of main dishes, allowing us to share or choose our favorites, which added to the comfort of the experience.This is a cozy place where you can enjoy delicious food with peace of mind. I look forward to visiting again in a different season. Less

This Italian restaurant is located in Kitashinchi, Osaka. I had been mistakenly pronouncing the name as the Italian version of Tom Cruise, haha. Restaurants in Kitashinchi generally offer great value for money. While the clientele can vary quite a bit, the food was delicious. I especially enjoyed the unlimited Sicilian olive oil. They offered both sweet and spicy options, and even had dishes that were dessert-like, such as melon sauce, alongside more technical dishes like corn fried rice infused with charcoal flavor. The ham had a strong umami flavor, which paired perfectly with the rice. Overall, everything was quite tasty. Less

Since the introduction of the second seating at 20:45, it seems that the difficulty of making reservations has significantly decreased. I believe there’s a good chance to secure a reservation now.This time, I arrived at KIX and headed straight to the restaurant with hardly any breaks, which was quite a tight schedule. I managed to make it just in time, which was a relief.The first dish, cheese with melon, looked a bit like "carbonara sauce before mixing" at first glance, which was amusing. However, upon tasting it, I found it surprisingly refreshing, and the Sicilian olive oil was quite excellent.The cold appetizer was reminiscent of carpaccio in terms of flavor profile. However, the seafood was cut thick and grilled over straw, paired with a carpaccio-like seasoning. This combination surprisingly came together well and was delicious.There were various options for the main dish, including Tada ham and mozzarella, but personally, the standout for me was the gnocchi fritti topped with prosciutto.When you place the warm fried bread with prosciutto on it and take a bite, the fat from the prosciutto slightly melts into the hot dough... The combination of carbohydrates and fat is just too powerful. This was incredibly delicious, almost unfairly so.The main dish, the risotto, was quite good. As for the others, nothing particularly stood out to me.The dessert, a variation of tiramisu, was tasty, but the mascarpone was a bit on the sweeter side. If there had been a bit more gelato al caffè, I think the balance with the sweetness would have been even better.That said, considering that you can get a refill on prosciutto at this price point, I definitely think it’s worth a return visit.Next time, I’d like to go with a bit more time to spare. Less

A restaurant I visit every season, TOM Curiosa.Even after so many years, it’s a rare place that consistently updates its "delicious" offerings.On this day, everything was wonderful, but I particularly loved the seasonal summer dishes and the tagliolini. I was also delighted that the final pasta was a rare genovese.The fresh dishes with unique combinations were amazing, and I was truly impressed by how Chef Asai elevates familiar flavors to such heights. ✨Aside from the classic potato dish, you can enjoy two types of olive oil (mild and strong) or apple balsamic vinegar according to your preference.Thank you for celebrating my birthday on this day! I’m looking forward to my visit in the fall! ❣️Instagram…@lacasatomcuriosa 【Course Details】◯ Buffalo milk panna cotta, red melon soup, and aged parmesan cheese ◯ Seasonal dishes including swordfish, botan shrimp, scallops, eggplant, and pineapple, served with olive oil and apple balsamic ◯ Classic potato dish ◯ Green asparagus and purple sea urchin risotto with olive oil ◯ Tada-san's 24-month aged ham and freshly made buffalo mozzarella from Crookfields ◯ Tagliolini with bonito and homemade bottarga ◯ Lamb and beef tenderloin to share, with chicory and black pepper paste ◯ Flat tagliatelle with genovese sauce, fried eggplant, tomato sauce, and parmesan cheese ◯ Watermelon and lime granita, Miyazaki mango JPY 43,400 (including pairing) Less

TOM CuriosaThis was my first visit since the relocation, and it felt great to be back.★ Panna Cotta made with buffalo milk, served with red melon soup and Parmigiano-Reggiano★ Seasonal seafood salad (including swordfish, botan shrimp, and scallops) with summer vegetables★ Potato appetizer with caviar★ Risotto with Hokkaido green asparagus and northern sea urchin★ Persimmon, buffalo mozzarella from Chiba, and arugula★ Bonito, bottarga, and tagliolini★ Aomori silver duck with chicory★ Tagliatelle with fried eggplant, tomato sauce, and basil paste★ Watermelon marinated in lime with Miyazaki mango★ Tiramisu★ CoffeeThe wine is Taurasi. Less

~information~ ☆The restaurant name comes from the owner, Ikutake Asai, with "Tom" and "Curiosa" meaning curiosity in Italian. ☆Panna cotta is available for purchase in the online shop. For two people Omakase Course Sparkling wine, non-alcoholic (Approximately JPY 34,000 per person.) ~memo~ This was my first visit to Tom Curiosa in a year, despite it being within walking distance from my office. It’s close yet feels far! Since the reservation was for 20:45, I arrived with a good appetite. When I think of Tom Curiosa, I think of Tada-san's Perushu! The ability to refill the plate as much as you want and enjoy various combinations is something you can only find here. By the way, the arugula, which seems like a side dish, is so delicious that it could take center stage! The course for the day included the following↓↓↓ ◉Buffalo milk panna cotta, red melon, parmesan cheese, olive oil ◉Spanish mackerel, botan shrimp, scallops, seasonal vegetables ◉Classic potato pasta with caviar ◉Green asparagus risotto, Kitamurasaki sea urchin, olive oil ◉Tada-san's Perushu, Takeshima's mozzarella, rice balls, torta fritta, soft-boiled egg, arugula ◉Perushu refill ◉Focaccia ◉Tagliolini, bonito, karasumi ◉Tottori beef fillet or Aomori duck (shared) ◉Fried eggplant and tomato tagliatelle with basil sauce (large size) ◉Watermelon, Miyazaki mango ◉Tiramisu, herbal tea Less

I visited this restaurant alone on my day off. I had a course starting at 8:45 PM, and the door opened five minutes early. I was seated at a table in front of a Berkel slicer, known as the Ferrari of slicers. It was a bit cramped, but that was no problem.I didn’t know until I arrived that the restaurant's signature dish is Tada-san's Pershu and potato appetizer.Tada-san's Pershu was surprisingly generous in portion size. The potatoes were sliced extremely thin and prepared like capellini. I had never experienced potatoes with such a texture before, and they were delicious.The only downside is that it’s a bit pricey. It was a great meal. If I have the chance, I will definitely come back. Less

This is a wonderful course where you can feel the attention to detail in each dish, as seen in the photos.From appetizers to the main course and pasta, each plate was filled with surprises and delights. ✨Despite using luxurious ingredients like caviar and sea urchin, the quality of each ingredient was well showcased, making it enjoyable until the very end.The meat was cooked to perfection, incredibly tender, and paired excellently with seasonal vegetables.Not only was the presentation beautiful, but the balance of flavors was also outstanding, making this Italian restaurant a great choice for special occasions and anniversaries. I definitely want to visit again!I particularly loved the risotto! Less

MelonPanna Cotta made with Water Buffalo MilkSwordfish and Botan ShrimpPickled Scallops and VegetablesShredded Potatoes with CaviarRisotto with Kitamurasaki Sea Urchin and AsparagusOrecchiette with Canola Flowers and Bottarga24-Month Aged Perche from Mr. Tada in Gifu PrefectureWater Buffalo MozzarellaSalad with Persimmon and ArugulaTorta FrittaMini Rice BallsTaliolini with Bonito and BottargaVenison LoinGrilled ChicoryBeef FilletTagliatelle with Eggplant and Basil PestoMarinated Watermelon and Miyazaki MangoTiramisuHerbal Tea Less

This was my first visit since the relocation.The spacious seating is quite nice.I enjoyed the full 10-dish course,And since we shared beef and duck among friends,It turned into 11 dishes that I thoroughly savored.The buffalo milk panna cottaAnd the red melon soup were perfectly balanced with a hint of sweetness.The Japanese sea bream and asparagusWere interestingly cut into thick pieces.The specialty potato dish was delicious!The risotto with green asparagus and purple sea urchin was delightful.Freshly sliced prosciutto! This one is a 24-month aged Pershu from Mr. Tada in Gifu Prefecture.Watercress salad.Taliolini pasta with sweet shrimp and bottarga!I think I heard duck was on the menu,But the other dish was a beef fillet.Pasta with tomatoes and eggplant topped with pesto sauceAllowed me to enjoy the rich flavor of the eggplant, which paired well with the flat pasta.Mango.Tiramisu.While there are many classic dishes,I don’t visit often, so it’s nice to enjoy these reliable favorites after a long time.It was a great meal. Thank you! Less

- Buffalo milk panna cotta topped with 36-month aged Parmesan cheese and red melon soup.- Charcoal-grilled Isaki (Japanese sea bream) with asparagus.- Specialty appetizer featuring potato, shredded like pasta, served with fermented butter and colatura (Italian fish sauce made from salted anchovies) along with caviar.- Baguette.- Green asparagus risotto with purple sea urchin.- Freshly sliced prosciutto: 24-month aged "Pershu" from Masayoshi Tada in Gifu Prefecture, and mozzarella from Hidetoshi Takeshima in Chiba Prefecture.- Wild watercress salad with soft-boiled egg.- Tortafritta (fried flatbread) topped with Pershu.- Herb bread.- Thin tagliolini pasta with sweet shrimp and bottarga.- Roasted and fillet venison.- Beef fillet.- Flat fettuccine pasta with crab, tomato, and fried eggplant, topped with pesto sauce.- Mango and pineapple sauce.- Tiramisu.*Masayoshi Tada from Gifu Prefecture is known as a Japanese artisan recognized by the Parma Ham Association, having trained for many years in Parma, Italy. He specializes in producing "Pershu," a prosciutto aged for over 24 months using only pork and salt.*Hidetoshi Takeshima from Chiba Prefecture raises his own water buffalo and uses fresh milk, which is milked in the morning, to make mozzarella on the same day. He is a casaro (cheesemaker) trained in Campania, Italy, and continues to produce rare water buffalo mozzarella in Japan. Less

This is the best Italian restaurant in Osaka.The prosciutto I had here was the most delicious I've ever tasted.It's usually a place that's hard to get into, but I was invited here for a business dinner!Starting with the melon appetizer, my expectations skyrocketed because it was so delicious.The risotto that followed had a unique flavor I had never experienced before, and it was incredibly tasty.The next prosciutto was so good that I felt like I could eat it endlessly.The meat and pasta were also very delicious.The final dessert was delightful, making for a wonderful experience.It was a great meal. Thank you very much! Less