Tom Clioza, which moved in March from Kitashinchi, is about a 10-minute walk away. Thanks to a connection, this was my first visit. What I felt from the dishes I had that day was the amazing vegetables used throughout. Whether in the sauces or accompaniments, they were presented in various forms that were all impressive. It was a joy to be able to taste the umami of the vegetables while enjoying the main or base ingredients. A must-try is the cold pasta. Made with coriander and tomatoes, this cold pasta dish styled like Tom Yum Kung had a perfect balance and acidity. It was truly a wonderful restaurant, and I would love to visit again if given the chance.

Tom Clowzer visited the restaurant after 6 months and was hoping to enjoy his favorite porcini mushrooms, but they were not available. After rescheduling multiple times, the porcini mushrooms finally arrived just in time for his visit. The menu included dishes such as crab cold flan, caviar cold pasta, abalone and porcini risotto, and duck with chestnuts. Tom was very satisfied with the meal, especially praising the caviar cold pasta and the porcini in the dishes. He mentioned that he would have liked to have more of the pasta, but was worried it might become too heavy. Overall, he enjoyed the food, service, and atmosphere of the restaurant and looks forward to his next visit.

- Price: Course 22,000 yen - Tabelog rating: 3.77 - Address: 1-2-7 Sakura Building 3F, Sonezaki Shinchi, Kita-ku, Osaka, Osaka - Reservation: Available on reservation site OMAKASE - Taste: 4.5 out of 5 - Service: 4.5 out of 5 - Value for money: 3.7 out of 5 ---------------------------------------- Located about a 5-minute walk from Osaka Kitashinchi Station, this Italian restaurant is the number one popular spot in Osaka. This was my second visit since they relocated! The interior has counter seats with an open kitchen and a table for one group in the back. The large single piece counter seat was very stylish and cool! There was a wood-burning grill in the open kitchen in front of the counter, which was also very impressive! At the end of the counter, there was a machine for cutting Parmigiano Reggiano, and watching them cut it was also fun! Every dish was delicious, and the course was quite substantial, leaving me very satisfied! This time, I had the September chef's choice course for 22,000 yen, which included: - Cold flan with hair crab - Horse meat tartare with salted egg yolk, black truffle, Parmigiano, and Piadina - Ayu confit with tade sauce, green tomato, and pepper cress - Caviar cold pasta with hazelnuts and anchovy sauce, and mascarpone cheese - Pershuto with buffalo mozzarella, arugula, fig, and boiled egg - Steamed abalone with girolle mushrooms, risotto, and liver sauce - Lamb meat with red sweet potato - Grilled eggplant and fresh tomato pasta Pappardelle - Pistachio panna cotta - Musk melon sherbet I thought it was a great restaurant, so I don't forget to save it! ☝️

Tom Criosa, an Italian restaurant located a 5-7 minute walk from Kitashinchi Station, underwent a relocation and reopened in 2023 with a more beautiful and spacious interior. Prior to the move, it was selected as a bronze restaurant on Tabelog, and after the relocation, it quickly rose in popularity, earning a spot in the Tabelog TOP 5000. The food, service, and atmosphere have all been upgraded, and it seems that its reputation will continue to rise. While reservations are already difficult to secure, it is convenient that you can make reservations through a designated site. I had the omakase course this time. The course started with a cold flan made with seasonal vegetables and hairy crab, perfect for summer. Next was a piadina with Kumamoto horse meat tartare, salted egg yolk, Australian truffle, Parmigiano cheese, followed by a confit that skillfully balanced the bitterness of sweetfish with tade and green tomato sauce, pepper cress, and pickled red onions. A luxurious pasta made with ancient grain spelt wheat, hazelnuts, anchovies, mascarpone cheese, and plenty of caviar was served. The meal continued with the signature Perugina, combining 24-month aged prosciutto, freshly made mozzarella cheese from Chiba water buffalo milk, arugula, fig, soft-boiled egg, pickles, and torta fritta. The complex flavors of abalone, mushrooms, cheese, and parsley melded in a steamed abalone, abalone liver sauce, girolle mushrooms, and Parmigiano risotto. The main course featured slow-roasted lamb loin with a peppery black pepper paste and sweet red haruka, enhancing the meat's flavor. A dish of oven-roasted red eggplant and pappardelle pasta with a creamy tomato sauce followed, concluding with delicious melon sherbet and pistachio panna cotta. Tom Criosa offers exceptional Italian cuisine that justifies its difficulty in securing reservations, so be sure to visit and enjoy a delightful meal! Thank you for the wonderful meal!

I visited Tom Crioya for the first time and tried their omakase course. The Parma ham from Italy and the PERSU ham made by Mr. Masayoshi Tada in Gifu, Japan, were both outstanding. The PERSU ham had a mellow saltiness and paired perfectly with the mozzarella cheese. The confit of sweetfish was a sophisticated dish with a hint of bitterness. The pigeon meat was surprisingly tender and delicious. The pistachio panna cotta was so good that I took some home. Overall, each dish was delicate and flavorful, showing why this restaurant is so popular.

When it comes to Italian cuisine in Osaka Kita-Shinchi, this is the place. The spacious interior is more comfortable than before the relocation. Chef Asai is from Ponte Vecchio. The signature dish here is definitely the unlimited Persciutto. Is it really okay to eat this much? You might feel guilty. The freshly sliced pink meat releases a rich aroma and makes your heart dance. The recommended dish for cat lovers is the rice. When you take a bite of the perfectly sized rice ball with 1 or 2 slices on top, you will be hit with intense umami and a melting sensation in your mouth. It's so delicious that it's almost overwhelming.

This is a shop I used to visit often before the relocation, but after the move, the interior has transformed into an even more pleasant atmosphere. You can see a large oven from the counter in front. They seem to be baking something carefully. Enjoying some thin slices of prosciutto with white wine at the counter, which has about six seats, was delightful. The mood was perfect as we kept drinking and moving on to red wine with the next dish. We drank more, got tipsy, and had a great time. It was amazing! The good nature of the owner and the atmosphere of the food seem to have seamlessly transferred over. Thank you for the wonderful meal.

I visited the popular Tom Cruoza for the first time! The restaurant has been relocated and the new place is very clean. I thought it would be more formal, but it actually had a casual atmosphere, which was nice. The course menu was 22,000 yen, and the prosciutto here was amazing. So delicious. The desserts were also personally satisfying. With pasta served twice, you will definitely leave feeling full! The pairing option was available for half the price, so we could enjoy a variety of drinks. I was thrilled when they brought out my favorite NO6 sake. It was delicious. Thank you for the meal!

After transferring to a new location for 22,000 yen, I had my first Tom Cruise ❤️ As always, everything I eat is incredibly delicious, but the Pershwu is outstanding. I could eat it forever, and I'm happy that they allow refills ❤️ The panna cotta was also exquisite. I had the pistachio flavor at the restaurant, but it seems there are other flavors available online that I want to try too.

Visited a difficult-to-book Italian restaurant in Osaka in July. The budget was 29,000 yen, and I also bought two pieces of pudding for 2,000 yen. It was my first visit since they relocated, and I was a bit nervous. However, the chef, staff, and the company I was with made me feel very comfortable. This time, I ordered a wine pairing with 7 types of wine for 7,000 yen (250ml). We had Italian wines mostly, and we ended with a wine from South Africa made by Japanese winemaker Keishi Sato. The grilled ayu was incredibly tender and paired perfectly with the sauce. The corn soup was rich and sweet, and even though it was diluted with water, you could still taste the sweetness of the corn. The pigeon was juicy and delicious, especially with the Brunello wine, known as the queen of Italian wines. I also bought a pistachio panna cotta as a souvenir. They also sell cappuccino and lemon flavors online. The dishes included American cherries, pickled egg yolks with junmai salt, Parmigiano cheese, horse meat tartare with black truffles, ayu with Italian parsley, green tomato caviar, dinkel wheat, white shrimp, tomato sauce, 24-month-aged Pershuto from Chiba, water buffalo mozzarella cheese, torta fritta, two types of chilled corn, steamed abalone with porcini mushrooms, butter, abalone liver sauce, risotto, Parmigiano cheese, pigeon breast and leg meat, red haruka apple, mango, pineapple, passion fruit sorbet, and pistachio panna cotta.

I finally managed to visit Tom Cruise! I wanted to go there to eat Persian food, and it seems like my wish came true. I love Twitter, and I enjoyed dishes like watercress, tartare, trout, whitefish, Persian food, corn, abalone, pigeon, pasta with artichoke, pistachio pudding, and sorbet. I liked everything except the pasta. I had ordered a celebration plate, but it never arrived, so I couldn't figure out when to leave. It seems like they forgot about it. I should have said something, but the staff seemed busy. Nonetheless, I had a great time and delicious food in just two hours, so I would love to visit again.

I had been wanting to visit the highly popular Italian restaurant "Tom Cruise" in Kitashinchi for a long time, and finally managed to get a reservation through sheer luck. Every dish I tried was amazing, and I couldn't help but exclaim "wow" with each bite. Here is the set menu for the last week of June: - Tomato and American cherry cold jelly - Horse meat tartare - Confit of sweetfish with tade sauce - Red eggplant and sweet snapper with caviar cold pasta - Tada-san's pershw feat. mozzarella cheese and homemade focaccia - Corn ice cream (palate cleanser) - Black abalone and white asparagus risotto with liver sauce - Sauteed pigeon with beniharuka - Artichoke tagliatelle - Pistachio panna cotta - Apple mango and pineapple passion fruit sorbet I opted for the wine pairing, which perfectly complemented each dish. I left feeling extremely satisfied, with a full stomach and a takeaway of the famous pistachio panna cotta. It was a truly delightful dining experience, and I am ready to tackle work with renewed energy tomorrow. Though I may not understand all the complexities, it was a bono and grazie experience.

Visited the Italian restaurant "Tom Cruoza" in Kitashinchi for a regular visit. Today's menu included dishes such as watercress with American cherry tomato jelly and fennel, horse meat tartare with egg yolk, Parmesan cheese, black truffle, and piadina, ayu with watercress paste, cress, spring onion pickles, eggplant with white shrimp and caviar, mozzarella cheese with persimmon (Tada-san), corn ice cream, abalone and fresh porcini risotto with liver sauce, deer meat from Tottori with sweet potato, artichoke and saffron pasta, pistachio panna cotta, tropical fruit sorbet, and coffee. The meal was delicious as always, and this is a restaurant I would like to visit regularly.

A reservation-difficult Italian restaurant in the Kitashinchi area. It has a sophisticated and stylish atmosphere with the warmth of wood. We requested wine pairing for drinks. Starting with the fragrant black truffle horse meat tartare, followed by ayu confit, pasta, and persillade. Tada-san's persillade is delicate, light, and melts in your mouth. When eaten with rice, the aroma of persillade stands out, and they go perfectly together. I devoured it all. From risotto and meat to the final dessert, every dish made good use of seasonal ingredients and was beautifully and gently prepared. The drinks, not just wine but also pairings with sake, enhanced the dishes. The service was very polite, allowing us to enjoy our meal leisurely without any stiffness. From the food, service, atmosphere, etc., I thought it was a restaurant that would put a smile on everyone's face. I would like to visit again season by season.

I have been visiting this beloved restaurant for many years, season after season. The classic menu items are outstandingly delicious as always, but I will skip mentioning them as I have done so before. The abalone and white asparagus risotto I tried for the first time on this day was exquisite!! You can sprinkle Parmesan cheese on top if you like, but the ingredients are so delicious that it's great even without it. I was amazed by how delicious white asparagus can be (*´꒳`*) Even though I'm not a big fan of asparagus... it's truly amazing how something I don't like can be made so delicious! Also, the popular dish of Perceval now includes torta fritta (fried bread). It's a common way to eat it locally. The thin and crispy texture is irresistible♪ There were a few new staff members I met for the first time on this day. A very attentive new service man and a handsome staff member who can make cute latte art...♡ This is a rare restaurant that keeps improving and evolving its deliciousness each time I visit, despite my frequent visits. It's becoming increasingly difficult to make reservations, but it's a beloved restaurant with great food and atmosphere that I want to keep visiting forever. [Menu] - Horse meat tartare: Kumamoto horse meat, salted egg yolk, cheese, Australian truffle. Served on a plate by Mr. Shitao Tomiyama. - Ayu confit: Tade and parsley, green tomato sauce, pepper cress and red onion. - Sea bream and caviar cold pasta: Spelt wheat thin noodles, red eggplant sauce, kombu-marinated sea bream and caviar with vinegar citrus, small edible lily. - Perceval: 24-month aged, Crookfields mozzarella, wild arugula, dragon egg half-boiled egg, small peach pickles, torta fritta. - Two types of corn (white corn on the outside, gold rush on the inside) ice water and corn only, cooked without seasoning. - Abalone and white asparagus risotto, abalone liver, Parmesan cheese. - Beef fillet, long-aged red sweet potato grilled over fire, black pepper. - Saffron and white wine and tomato simmered tagliatelle, using only the core part of fresh artichokes from Kumamoto. - Mango, pineapple, and passion fruit sorbet, pistachio panna cotta, coffee. 32000 yen (course + pairing, tax included)

You can spend a happy time in a very cozy space with delicious food. Today's drink started with Moretti Italian beer and then we had wine and sake paired with each dish. Each dish comes with a glass of wine that complements it perfectly. Delicious food and wine, what could be better? Today's menu included horse meat tartare, confit of ayu, white sweetfish pasta, aged Pershuto, buffalo mozzarella cheese sliced with a BERKEL slicer, corn ice cream, luxurious risotto with abalone and white asparagus, deer meat, tagliatelle with artichoke, pistachio panna cotta with mango, pineapple, and passion fruit sorbet, and herbal tea. Thank you for the delicious meal once again, Asai-san.

Third visit ♡ Visited a new restaurant and found that they had moved to a more beautiful and stylish space. The counter seats were comfortable and the chairs were relaxing. The first dish this time was the meat tartare, which had a strong and delicious flavor. I wanted to eat more and didn't want it to end. The white wine had a nice aroma. Unfortunately, it was sold out when I tried to buy it later. The fresh and sweet shellfish with nut sauce was genius! The usual special ham and cheese salad was irresistible, and I ended up having seconds. The abalone and liver sauce with white asparagus risotto was a dish where the flavors kept changing and it was amazing. The pigeon had a rich and juicy meaty flavor without any unpleasant smell or taste. The pasta with mullet roe was my favorite pasta, and the new twist on it made me happy. Lastly, the pistachio panna cotta was always a favorite dessert. I was informed that it could now be enjoyed at home, so I would like to order it for delivery. ♪

They have an omakase course for ¥22000, and a pairing for ¥12000. The Persillé ham here is so thin that it practically melts in your mouth. The last dish was the best Persillé ever, and they even sell it online. Highly recommended! #sake #drinking #Osaka #gourmet #honestreviews #tastevaries #checkmyprofile #TomCuriosa #Kitashinchi #dinner #hardtoreserve #Osakagourmet.

After moving, I visited "Tom Kliozza" in Kita-Shinchi for the first time. The new restaurant had more counter seats than before. Today's menu included horse meat tartare, piadina with millet clam almond tomato paprika basil anchovy paste, sea urchin and white fish with bamboo shoot in frambanica sauce, linguine with turnip, red snapper, and caviar, buffalo mozzarella salad by Tada-san, gnocchi with Inca's awakening, abalone and white asparagus risotto with liver sauce and Parmesan cheese, beef fillet with asparagus and black pepper paste, wide noodles with green peas, shrimp, and bottarga, pistachio panna cotta, apple mango pineapple sherbet, passion fruit, and herbal tea. I only wrote down what I could hear, so there may be some omissions. The food was delicious, and I definitely want to keep coming back to this place.

I didn't know there was such delicious charcoal-grilled Italian cuisine in Kita-Shinchi, Osaka! Isn't it too luxurious to have unlimited servings of Mr. Tada's Pershu? LOL ♡ The restaurant is located about a 7-minute walk from Kitashinchi Station. There are counter seats and tables inside the restaurant, but on this day, we had our meal at the counter. You can enjoy the live feeling of watching the food being grilled right in front of you over the firewood! Visit date: May 15, 2023. [Chef's Course] - Horse meat tartare - Grilled white mill shellfish - White fish with bamboo shoots, sea urchin, and chawanmushi - Cold pasta with white sweetfish and caviar - Mr. Tada's Pershu - White asparagus risotto with abalone liver - Deer from Tottori Prefecture with asparagus - Pasta with peas and karasumi - Pistachio panna cotta - Apple mango sherbet Mr. Tada's Pershu is served with mozzarella cheese and it's truly delicious, so I had to have seconds! LOL It's also delicious when wrapped in white rice. Every dish was delicious, but personally, I liked the abalone liver risotto. The rich abalone liver flavor with a mild seasoning was addictive and delicious. The service operation and customer service were excellent, making the atmosphere comfortable and relaxed without any tension. Italian cuisine that can be enjoyed in such a relaxed manner is the best! If you have the opportunity, be sure to visit. Thank you for the delicious meal! (о´∀`о)

It's about a 5-minute walk from Osaka Kitashinchi Station. Before the relocation, this Italian restaurant was very popular, ranking 1st in the Italian cuisine category in Osaka with a rating of 4.20 on Tabelog. This was my first visit since the move! The interior has a counter seat with an open kitchen and one table seat at the back of the counter. The large single-board counter seat was very stylish and impressive! There was a wood-fired grill in the open kitchen in front of the counter, which was also very cool! At the end of the counter, there was a machine for cutting Persillade, and it was fun to watch them cutting it. Every dish was delicious, and the course menu had a satisfying amount of food. The omakase course I had this time was 22,000 yen and included horse meat tartare, flan with bamboo shoots and sea urchin, white clam with Trapanese sauce, steamed abalone risotto with liver sauce, Persillade, cold pasta with red snapper and caviar, pigeon breast and thigh with fried taranome, pasta with sweet pea and shrimp, bottarga, pistachio panna cotta, and apple mango sherbet. I thought it was a great restaurant, so I don't want to forget it!