I found a wonderful and stylish hidden restaurant in Temma! It's a cozy place where you can sit at the open counter, listen to the chef and sommelier talk, and watch the cooking process. I tried the recommended "Chef's Choice Course" paired with wine. The menu changes every 2 months to showcase seasonal ingredients. This time, the menu included ingredients like leeks, sea bream, onions, hairy crab, oysters, burdock, yellowtail, and a special citrus fruit from Iwate called "Monzaki Ushikinkan." Everything was delicious and satisfying! The standout dishes for me were the leek soup and onion Basque cheesecake. The leek soup had a rich flavor even though it was made with just salt, water, and leeks. The onion Basque cheesecake perfectly combined the onion's depth and sweetness with the cheese. The sauce made from simmered onions had a hint of bitterness that added to the dish. All the sauces were made using natural ingredients, no artificial seasonings, so I could enjoy them without worry. The sommelier's wine and sparkling wine recommendations were excellent! Even though I don't usually drink, I enjoyed them with the meal. To my surprise, they even served hot sake, which went surprisingly well with the Italian course. They also served two types of pasta, including a generous portion of warm hairy crab capellini and burdock pasta with cod milt cream. Both were delicious, but I couldn't get enough of the burdock pasta. I kept dipping bread in the sauce until the very end! The dessert was also delightful, with an apple pie featuring winter apples, sweet potato cream, gelato, and financier. As a parting gift, they gave us canelé and nut cake to enjoy at home. I would love to go back when the menu changes. From start to finish, every dish was delicious, and I highly recommend everyone to experience this amazing course meal! I was truly impressed by the deliciousness. Thank you for the wonderful meal.

Last year, I went to an Italian restaurant that opened recently. The lunch course was delicious and had good value for money, leaving me very satisfied. The onion Basquaise was especially tasty. The type of onion used varied depending on the season, and this time it was a variety called Kaizuka Early. The birthday flower they gave was also cute! - Order Details - Standard Lunch Course ¥7,700: Round Iwashi with Paprika, Kaizuka Early Eel, Cut Cucumber, Hamo with Green Yuzu, Kyou Biwa Trout with Dill and Fermented Cream, Ushio Green Pepper with Celery, Pineapple, Amazon Cocoa, and Passion Fruit.

I had the Standard Course for lunch today♡ ◾️Today's dishes◾️ ・Toumigi maru ・Sardine/Paprika ・Kaizuka early harvest ・Conger eel/Cucumber ・Conger eel/Manganji pepper ・Biwa trout/Dill/Fermented cream ・Kadosaki ox/Bell pepper ・Celery/Pineapple ・Amazon cacao/Passion fruit It was very delicious♡

I was taken here for my birthday. Everything, absolutely everything, was amazing! The interior, the food, the pairing, the staff, everything was perfect. 3.0 stars? Unbelievable. This is the best in the past few years. No doubt about it. I don't want Instagrammers to come here, but I also don't want this place to close, so I'm posting my first review. Thank you so much for a wonderful time. It's a must-visit restaurant for enjoying the atmosphere with special and lovely people.

I had the special anniversary lunch course today. The dishes included sweet shrimp with Mexican-style vegetables, swordtip squid with sea urchin and fennel, conger eel with cucumber pomodoro, and pork with yogurt and edamame. Everything was delicious! ❤️

First visit this time! I used it for a birthday celebration. The cozy atmosphere where you can feel the warmth of the wood inside the store was nice. Anu's unique cooking that you can't experience elsewhere really captured my heart. It's a restaurant that makes you want to go again.

Introduced by a friend, I visited this restaurant for the first time. The chilled tomato and milk soup was a unique taste with frozen milk and tomato. The new rolls and galettes resembling sushi, paired well with salsa sauce, giving a Western sushi vibe. The baked cheesecake using the sweetness of onions, the confit of ayu, and the eel risotto with a hint of sansho pepper were all very satisfying. I have a feeling that it will soon become difficult to make a reservation here.

I can't find any fault with the refined cuisine, service, and interior of the hidden gem Japanese Italian restaurant "anu" in Temma. The attention to detail in selecting ingredients and the sauces that bring out the flavors of the ingredients were impressive. The calm open kitchen-style interior of the restaurant was also highly praised. I was truly moved by everything and haven't felt this way in a long time. Thank you very much!

I received a congratulatory gift from a senior colleague I am indebted to, and went to "anu" in Temma. The restaurant has been renewed from the old sfida I visited in the past and is now more powerful. We started with a champagne toast and had a rich soup made with fugu shirako wrapped in pancetta, which was an interesting accent. The sake was served with smelt and urui, both beautifully presented in unique dishes. The specialty dish was a cheese cake made with spring onions, with a wonderful aroma of rose onions. It had a rich and mellow flavor similar to foie gras. The orange wine paired with the cold capellini made with fruit tomatoes was delicious, with a perfect balance of saltiness and the rich flavor of tomatoes. The thick white asparagus with Parmesan cheese in egg yolk sauce was a simple yet delicious dish. The second pasta dish was squid ink pasta with flavorful firefly squid and a rich liver sauce. The Ushi no Ichibo beef from Tohoku, representing Kanzaki, was tender and rich in flavor. I was surprised with a flower cake for the celebration, which was very touching. We ended the meal with a "baked anugiri" (baked rice ball) and a refreshing lily root ice cream Mont Blanc. We also selected coffee beans or various tea leaves to enjoy with the dessert. It was a delicious and luxurious dining experience. Thank you very much!

In the Temma area, the hidden gem restaurant Sfida closed last April with a tinge of regret, but reopened in July as "anu". The interior now features an open kitchen with a counter seating for 10 and table seating for 12, creating a spacious and serene adult space with a mix of earthy elements like wood, stone, and metal. The tables also have partitions, making it convenient for adult dates, gatherings, or parties. The menu includes dishes like leek potage soup, sea bream carpaccio with three types of pickled radish, onion Basque cheesecake, warm capellini with shirako and hairy crab, Hiroshima-style grilled oysters, burdock bolognese pasta, sautéed amberjack with round daikon and yuzu peel marinade, roasted Japanese black beef ribeye, kumquat risotto with Parmesan and Gorgonzola, red apple pie, and tea sweets. The innovative fusion dishes and cozy atmosphere make it a must-visit spot in Osaka.

I discovered a stylish and delicious Italian restaurant in Temma! It has a lively atmosphere and you can feel the chef's dedication to the ingredients and dishes. There are both counter and table seating options, but I recommend the counter. The Basque cheesecake with onions was truly delicious and unforgettable, and all the dishes were amazing, so I highly recommend it.

I enjoyed a high-class Italian meal with my close girlfriends at [anu]. We sat at the counter seats where we had the "Pairing Course" which includes 7 carefully selected pairings with each dish. We started with Deutz Brut Classic champagne, a favorite of Madonna. The dishes were made delicately and boldly, bringing out the flavors of seasonal ingredients without unnecessary seasonings. Each dish was explained in detail, highlighting the effort put into its creation. The standout was the onion Basque cheesecake, a surprising and delicious dish. The pairing of sashimi with warm sake was also a unique and stylish choice by the sommelier. Overall, it was a special and memorable dining experience at a place I would love to visit again. The lunch pairing course we ordered cost 17,600 yen including tax, and included 9 dishes with 9 pairings of seafood, prawns, foie gras, and daily recommended ingredients.

The interior of the restaurant had a simple and modern design, and it was enjoyable to watch the chefs' performances from the main counter seats. Each dish featured ingredients from all over the country, with a focus on bringing out the natural flavors of the vegetables without relying on seasonings. The dishes were delicious without feeling heavy on the stomach. The pairing of wines and other drinks with each dish was also impressive, as they complemented each other perfectly without being too overpowering.

In Tenma, there is a wonderful stylish restaurant that pursues the natural deliciousness of ingredients. It's a fantastic place! The dinner pairing course is ¥24,000, where the chef and sommelier at the open counter explain the dishes and pair them with suitable drinks. The menu changes every two months to use seasonal ingredients. Everything was delicious, but I especially liked the leek soup made only with salt, water, and leeks. The Basque cheesecake with onions was also surprising. Two types of pasta were served, both delicious. There was even dessert, including an apple pie called "Winter Love" with apple and sweet potato cream, gelato, and financiers. We also received a parting gift on our way out. Amazing! @anu_osaka

I was invited by a friend to the popular Italian restaurant "anu" in Temma, where the interior had an open kitchen with only a counter, giving a live cooking experience. The atmosphere inside the restaurant, designed with the concept of "in the soil, in nature," was very cozy. We tried the lunch pairing course, where each dish was paired with a drink, making it a luxurious experience. The first sparkling wine served was enjoyed by Madonna, and it set the mood right from the start. The dishes included a leek potage, sea bream with black radish and kaffir lime, Basque cheese cake with onion, oysters with cabbage and seaweed, shirako pasta with arrabbiata sauce, yellowtail with daikon, cherry berry duck, and a dessert of apple pie and Tonka bean ice cream. Each dish was delicious, showcasing the natural flavors of the ingredients. The wine pairings were perfect, enhancing the dining experience. The staff's hospitality and the overall ambiance made the visit truly enjoyable. The menu changes every two months, so I look forward to visiting again. Thank you for the wonderful meal.

The restaurant offers dishes that convey the thoughts of the producers. The dishes selected by Chef Anu using carefully selected ingredients are simple yet with a strong focus on the ingredients themselves. We enjoyed a pairing course at the counter while watching the lively open kitchen decorated with white plum blossoms. The menu only lists the ingredients, so we were excited to see what dishes would be served. Some highlights include: - Polonegi: A soup made with large Fukushima-grown green onions, using only water and salt for seasoning, yet it was rich and sweet. - Carpaccio of Kampachi: Three types of turnips were used to create a dish with a delightful texture, paired with a refreshing Yamanashi Koshu white wine. - Onion Basque Cheesecake: Made with spicy Sapporo yellow onions, the dish had a caramel sauce with roasted powder and onion-filled Basque cheesecake, which was so delicious. - Hair Crab Pasta: A pasta dish with hair crab, cod roe, and rapeseed flowers, served with fine Capellini pasta and paired with an Italian wine. - Burdock Root Pasta: A pasta dish made with almost entirely burdock root, with a paste-like consistency, offering a unique texture and aroma. - Amberjack: Seasonal amberjack with crispy skin and tender sweet daikon radish in a sauce made only with broth, with accents of yuzu and watercress bitterness. Overall, the restaurant is recommended for special occasions like birthdays or anniversaries, with attention to detail and thoughtful presentation of dishes.

I have visited Italy Innovative Fusion restaurant Anu several times in the past, but this was my first time visiting since it was renovated to Anu. I was really looking forward to it. The interior has completely changed, with an open kitchen and counter seats, creating a modern atmosphere. Usually, I am not a big drinker, but I was recommended to try the wine pairing, so I decided to go for it. The dinner was an omakase course only, and the menu for the day included dishes such as leek potage made with only water and salt, seared sea bream with pickled daikon mille-feuille, onion Basque cheesecake, pasta with hairy crab, Hiroshima-style oysters, pasta with burdock root, grilled yellowtail with daikon, and more. The dishes were a fusion of Italian cuisine with a touch of Japanese elements, and all of them were delicious with the flavors of the ingredients shining through. The standout dish was the onion Basque cheesecake, which was made without sugar and caramel sauce or powder, all from onions, bringing out the sweetness of the onions. They mentioned that takeout will be available soon, so I am looking forward to that. Despite being weak with alcohol, I surprisingly managed to drink about 80% of the wine pairing this time. The sommelier, Mr. Kubota, explained not only about the wines but also about the background of the countries they were made in, making the conversation very interesting and enjoyable. The chef and staff were very friendly, and I had a wonderful evening with my friends. The interior and tableware were stylish, and it's a restaurant that makes you want to visit again. I highly recommend making a reservation for the counter seats.

I was really looking forward to dining at the famous Italian restaurant *anu* in Temma. When I entered, I could see the chef cooking in the open kitchen, which was really enjoyable. The restaurant was quite popular and almost full even on a weekday night. I could feel the wonderful attention to detail when it came to the ingredients, especially the vegetables. We started with the *Polonegi* leek, potage, sea bream with daikon, onion, and Basque cheesecake. The cheesecake was cut and served with powder and caramel brown sauce, a combination of onion and cheese that I had never experienced before. It was delicious! We also had dishes like hairy crab with white fish roe sauce capellini, oysters, an homage to Hiroshima-style okonomiyaki, burdock root pasta with sake, yellowtail with daikon, and a special beef dish. The flavors were exquisite and each dish had a playful touch. The meal ended with kumquat and cheese risotto, sweet potato pie ice cream, and a choice of tea or coffee for dessert. The freshness and goodness of the ingredients really came through in every bite. It was a luxurious dining experience that engaged all the senses. The menu changes every two months, so I can't wait to go back and enjoy another indulgent meal.

I can't believe such a stylish and sophisticated restaurant has opened in Temma. The interior is a calm space with a harmony of nature, using earth, wood, and stone as the main elements. You can enjoy meticulous dishes and carefully paired wines while listening to the chef and sommelier at the counter. On this day, we had the "chef's choice course" paired with various drinks. The ingredients included leek, trout, onion, hairy crab, oyster, burdock, yellowtail, and winter love from Iwate. Each dish is served on a carefully selected plate that matches the ingredients. Surprisingly, all the sauces are made using the ingredients without any chemical seasonings. Chef Mabros originally focused on "not wasting ingredients," which is evident in the dishes. They truly value the feelings of the producers. Among all the dishes we tried, the onion Basque cheesecake, a fan favorite, stood out. It's made with onions but tastes like cheesecake, not too sweet, and pairs well with wine. The topping of onion powder and reduced sauce made from onions is all made using onions. This is something you'd want to take home! The warm hairy crab capellini with cod milt cream was much preferred over the cold version. We also enjoyed the homemade ricotta cheese and baguette. There was a variety of dishes that stimulate the palate, including Hiroshima-style okonomiyaki. The yellowtail daikon was paired with warm sake, a perfect match. The Ichibo of Kanzaki beef was tender and delicious, served with a sauce made from beef tendons and bones. The gold kumquat and cheese risotto towards the end was shockingly delicious, with the acidity of the cheese complementing the sweetness of the reduced kumquat. You must try this! The dessert apple pie with winter love apple, sweet potato cream, and gelato was served with a bonus black sugar financier. The option to choose your tea was a nice touch. I have discovered another amazing restaurant that I can confidently recommend to others. The menu changes every two months, so I definitely want to visit again. Thank you for the meal!

The appearance was beautiful, and the chef's carefully selected Japanese ingredients were used to create Italian dishes with a Japanese twist. The sommelier paired the dishes perfectly, making the experience even more delicious. It was truly a luxurious moment ♡⭐︎menu⭐︎Onion Cheese CakeSnow Crab and Cod Milt Warm Cappellini Cream PastaOysters Hiroshima-style Grilled Red WineBurdock Root Pasta Focaccia White WineYellowtail Daikon Nine-headed DragonIwate Prefecture Gatezaki Beef Ribeye Green OnionKumquat RisottoWinter Love Apple PieBlack Sugar FinancierThe menu changes every two months, so I would love to go back! A perfect place to celebrate a special occasion ♡

A modern exterior that looks more like a hidden gem than a restaurant appears in a residential area a 8-minute walk from Temmabashi Station and Ogimachi Station. The Italian restaurant "anu," popular among foodies, has a slightly intimidating entrance with heavy doors and an intriguing object, but once inside, the open kitchen where the chef is cooking creates an exciting and warm atmosphere full of energy. The attention to detail in the displayed onions is impressive, and as you taste the dishes, you can feel the dedication to vegetables even more. [Dinner] Omakase Course with Pairing. A menu card with the ingredients listed is handed to you, and the anticipation grows. The pairing drink starts with Louis Roederer Champagne, a perfectly balanced flavor that is neither too sweet nor too dry. The winter sweet onion potage, with its maximum sweetness extracted from the onions, is a delight in the cold weather. The first white wine is Kisvin Koshu, a clean and elegant wine with a refreshing acidity. The various daikon radishes served with lightly seared aged sea bream in a mille-feuille style is a delightful dish that suits Japanese taste buds. The onion displayed near the entrance had a purpose! The Basque cheese cake made with onions and cream cheese, without using flour, is a masterpiece that highlights the umami of the ingredients. The caramel brown sauce and powder, both made from onions, enhance the goodness of the onions. I asked them to make this a specialty dish that I can enjoy every time I visit the restaurant. A Vié de Romance white wine is served, with a powerful fruity flavor reminiscent of biting into a grapefruit. The surprise element in the dish is the capellini pasta with creamy white sauce containing plenty of shirako (cod milt) and a hint of yuzu, perfect for the winter season. A beautiful label red wine is brought out, Infusion Pinot Noir, a New Zealand wine with a herb tea-like aroma and a balance between red and rosé wines. The dish of oysters is a surprising homage to Hiroshima-style okonomiyaki, capturing the flavors of the dish beautifully. I'm not usually a fan of burdock root, but the burdock pasta here is so delicious that I want to have it again, with a deep and unique flavor of burdock ragout sauce. Surprisingly, a Japanese sake is paired with the next dish, featuring Kuheiji Daiginjo, born in 2004 as a sake for warming, best enjoyed at lukewarm to hot temperatures. The dish of amberjack and daikon pairs perfectly with the sake, showcasing a sweet daikon that is incredibly delicious. The Spanish wine, Juan Gil Blue Label (Dieciocho Meses), made from over 55-year-old Monastrell vines, offers a spicy and powerful red wine with ripe black fruit aromas that I love. The dish features Kanazaki Ushi from Iwate Prefecture, a tender and well-balanced cut of lean beef that is surprisingly flavorful.