Highly recommend the omakase! Everything was so delicious and beautifully prepared, from the antipasto and main courses (pasta and wagyu steak) to the dessert (tiramisu). Thank you to the chef and the patissier for taking care of us and spending time to explain each dish to us 💙

I went because I was invited. It's an Italian restaurant located in a back alley about a 5-minute walk from Tsuruhashi Station. I've known for a while that there was some kind of shop there, but because the lighting was subdued and I couldn't really tell what kind of shop it was, and it was located a step higher from the street with plants blocking the view of the inside, I rarely had the opportunity to step in. When I finally visited this time, it was an Italian place. There are table seats near the entrance, and the kitchen and counter seats are in the back. The counter seats in the back are relatively bright, while the table seats in the front have slightly dimmed lighting. I don't know if it's linked to the subdued lighting on the entrance side, but I think they succeeded in creating an atmosphere. Furthermore, by placing the stocker outside the store, the interior gives a neat and organized impression. The walls and ceiling are unified in off-white, and dark brown wainscoting is used up to a height of about 90cm from the floor. This creates horizontal lines in the space, giving an impression close to old European architectural styles. Combined with warm-toned lighting, it has a slightly heavy and warm atmosphere like a trattoria or osteria. There may be pros and cons regarding the chef's appearance, but personally, it's not something I mind much. The food is also available as a course, but this time I ordered a la carte. The menu is handwritten and quite calligraphic, making it a bit difficult to read. However, it has character, and I felt it was easier on presbyopic eyes than a menu printed in small text below 10 points. First is the bread. This is huge anyway. I couldn't help asking for a refill. Country-style pâté was served with kumquat mostarda. Mostarda is a traditional preserved food from Northern Italy, made by adding mustard essence to fruit syrup. Against the richness of the pâté, the sweetness and mild sharpness of the kumquat acted as an accent, making it a combination that didn't get monotonous. Next is carbonara. The Japanese pastas that always get mentioned as making Italians angry are Napolitan and Carbonara. While Japan often uses bacon or cream, the authentic version uses guanciale or pancetta, eggs, cheese (Pecorino Romano), pasta boiling water starch, and fat rendered from the meat emulsified together. No cream is used. This carbonara does not use cream, and probably no onions or garlic either, making it tailored close to the authentic version. Since unnecessary things weren't added, the balance of the ingredients came to the fore. As for the service, there were times when communication with the assistant was a bit less than smooth, which felt a little unfortunate, but no particular problems arose. For alcohol, starting from glass wine and wine-based cocktails (Kir, Spritzer, etc.), craft gin and highballs are also available. Of course, various wines are also available. It's appreciated that you can choose widely to match the meal. I felt the price-to-performance ratio was high. In addition to a 5,000-yen bottle of wine, I had beer and glass wine, and had extra bread, and it was still under 10,000 yen. With this content at this price, the level of satisfaction is sufficiently high.

+3

A place we casually stopped by while hopping around Tsuruhashi 🍽️ The country-style pâté with kumquat mostarda was incredible — the gentle sweetness and slight bitterness of the kumquat, combined with the sharpness of the mustard, made for a dish that instantly made us go, “Wow…” The richness of the pâté was balanced beautifully by the brightness of the kumquat, and it definitely made the wine flow 🍷 What stayed with me most, though, was the potato gratin. So simple, yet after the first bite, all three of us went completely quiet for a second 🥔 Not flashy, just the kind of place that quietly lingers in your memory. Next time, I’d want to come here first — not just stop by in the middle of a bar-hopping night.

+1

Una scoperta davvero meravigliosa. Ho passato una serata splendida, ma ciò che mi ha colpito più di tutto è stata la qualità del cibo. È un ristorante che riesce a portare in tavola la vera cucina italiana, rispettandone i sapori e le ricette, ma reinterpretandoli con una raffinata sensibilità giapponese. Un equilibrio sorprendente, fatto con grande cura e rispetto per entrambe le culture. Ogni piatto era eccellente, preparato con ingredienti di qualità e tanta attenzione ai dettagli. È raro trovare un posto capace di emozionare così. Una bellissima scoperta che consiglio senza alcun dubbio. Non vedo l’ora di tornarci.

Meat and Wine Tsuruhashi Shokudo, located in a back alley about a 5-minute walk from Tsuruhashi Station in Osaka Delicious Italian restaurant that can be enjoyed in courses or a la carte Dauphinoise Gratin 1000 yen Since it was written as potato gratin on the menu, I wondered if it was Dauphinoise and ordered it I really like Dauphinoise which made me captivated at a certain restaurant It has a creamy taste full of milky feel, potatoes overlap in many layers with different textures, super delicious Topped with cheese and olive oil, truly delicious And the volume is huge! Isn't it about the size of Viennetta 1000 yen for this volume is super cheap Salmon and Avocado Bruschetta 2 pieces 900 yen Like salmon and avocado tapenade sauce with acidity that goes extremely well with wine The baguette is also super crispy and delicious A must-try menu for salmon lovers Other a la carte items are rich in variety starting from 1000 yen per dish, such as pasta 2000 yen, Kuroge Wagyu steak 5000 yen Since courses are available from 5500 yen, if it's the first stop, it might be better to order a course so you can eat everything from appetizers to mains For drinks, bottled wine starts from the 4000 yen range, with a rich variety and many wines that you can't usually drink, which is irresistible for wine lovers Inside there are counter and table seats, run by a young handsome chef in his 30s It seems the restaurant name changed when the previous chef changed and the current chef became the main one A restaurant with a quiet and calm atmosphere where you can enjoy wine leisurely A place I want to come to from the first stop with a solid course next time

+3