[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN ltalian/ltalian contemporary (6)

La Lucciola

  • 5-7-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Suzuki puts his experience to work in his set menus of seasonal fish and shellfish. In addition to apprenticing as a chef, Suzuki once worked at a fishmonger’s shop, where participating in auctions at the market made him a discerning judge of quality. Charcoal-grilled offerings and acqua pazza bring out the natural flavours of the ingredients. For the main dishes, choose from steaks or stews of Omi beef from Suzuki’s native Shiga Prefecture.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6458-0199

La casa TOM Curiosa

  • 2F, 1-2-15 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

The ‘Tom’ in ‘Tom Curiosa’ is owner-chef Tsutomu Asai’s nickname. ‘Curiosa’, of course, is Italian for ‘curious’. ‘Curious Tom’ seeks out the most outstanding domestic ingredients, then weaves in Japanese sensibilities. Uncured ham from Gifu Prefecture is a staple here; wrapping a handful of rice in the ham is an idea born of his curiosity. The pasta trio of chilled, ravioli and finisher all align with the Japanese love of noodles.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • China UnionPay
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 50-3188-6885

The name is an amalgam of ‘Y’, chef Yamamoto’s initial, and ‘unico’, the Italian word for ‘unique’. As befits a Japanese chef, Yamamoto expresses the seasons through Japanese ingredients, enhanced with his own creative flair. The Bologna sausage wrapped in nikuman (meat dumpling) skin is Chinese in inspiration. A French dish, sea bass wrapped in pie crust and grilled, is modified by substituting with tai, and finished with an Italian twist, a spumante-suffused sauce.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Discover Card
  • Mastercard credit card
  • Visa credit card

+81 6-6225-8007

P greco

  • 4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

‘P Greco’ refers to the irrational number pi, whose solution has no end, signifying Chef Shunsuke Fukumoto’s boundless curiosity about all things culinary. To ensure that every detail is complete, he offers only one set menu. He takes Japanese ingredients and refines them based on techniques he acquired in Italy. His seasonal vegetables are cultivated with love. Caviar and truffles are incorporated in key areas in his pursuit of unique and delicious flavours.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6809-1800

a canto

  • 3-1-10 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

This chef’s creed is to offer fare that interweaves seasonality with refinement. A veteran of gastronomy, he honed his skills at a restaurant in Florence. He focuses on set menus for the sake of enhancing the completeness of each dish. Particular care is taken with the handmade pasta: so that patrons can enjoy a wide variety of styles, two pasta dishes are served together, each with a different sauce and type of pasta. Bavettine of dried mullet roe and lime is a speciality.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-7175-6383

il Centrino

  • 1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

This intimate trattoria is a refurbished home, so diners can enjoy modern Italian cooking amid the atmospheric warmth of a wooden interior. Owner-chef Tomohisa Kitaguchi interweaves local ingredients into local-style cooking he studied in Italy, for a sense of the season. Appetisers are light, with an accent on vegetables and citrus. The handmade pasta and meat dishes are mindful of tradition, drawing out the native flavours of the ingredients without artifice.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 6-6762-5901

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