I visited Haneda-san's place for the first time since before the pandemic. The food was already delicious, but it seemed to have been upgraded even more. Previously, there were hardly any non-alcoholic drinks, but after going through the pandemic, they apparently made various homemade non-alcoholic drinks. Like a drink with fragrant olive and lemon, or one with apple, tea, and spices, each one is so stylish. And they are delicious too. Not only fish, but a little bit of meat was also being served now. And the meat is delicious too. Whether it's horse mackerel, squid, pike conger eel, or trout, these common ingredients taste so unbelievably delicious here.

My gourmet mentor took me to my favorite Il Povero Diavolo. He often goes there regularly and always tells me about the evolution of Chef Haneda's dishes. I was so excited to be back! After exchanging greetings, we started with the dishes. It was enjoyable to watch the dishes being prepared efficiently at the counter. The wine was paired with the dishes. The first dish was conger eel Genovese, which was served like shaved ice - amazing taste! The Hokkaido fresh saury with plum, fresh ginger, and red shiso was delicious. The saury had a nice fatty texture, and the combination with fruits surprisingly eliminated the fishy smell. Chef Haneda's intellectual sense is truly amazing. The Vermentino wine with its refreshing taste of blue fruits paired well with the dishes. The tilefish with mustard and aged sauce, bonito, lemon thyme flowers, and cucumber gaspacho had a strong aroma. The shrimp body and minced omelet, butterbur sprouts and shrimp simmered in fuki-no-tou, coriander flowers, and shrimp powder was bursting with shrimp flavor - shrimp lovers would be ecstatic! The seaweed and sardines with butter kelp sauce was a delightful combination of grilled fresh sardines with crispy skin and soft inside, paired with fluffy seaweed. The flounder was cooked bone-in like lamb, with herbs and deglazed. The flounder had a chewy texture beyond a typical fish. The Pesca-tore seafood with various ingredients in concentrated tomato sauce was delicious. The roasted orange ice cream with the crunch of chocolate, strawberry ice cream, avocado, and crunch was a delightful surprise. Breaking the cube was a fun experience. Chef Haneda's sense of taste is truly outstanding. Thank you once again for this wonderful experience! (≧▽≦)

Actually, I went aiming for the specialty dish of yellowtail daikon, but it seems they didn't have good yellowtail, so I ended up with mackerel daikon... which was also delicious but a bit disappointing. However, since a great group of people gathered that night, we had more dishes than usual, including a meat dish that is only served to regular customers. One dish that left a strong impression on me was the squid somen. The combination of Jerusalem artichoke, burdock, and squid ink was amazing. All the other dishes were delicious as well, and the pairing was on point. The meat dish was duck, but it had a strong hint of blood which was a bit challenging for me as I'm not a fan of gamey flavors. The liver sauce was delicious with no off-flavors. It's important to bleed the meat properly. The craft gin made by the chef's friend was unbelievably delicious... it was dangerous. Ate and drank a lot, spent around 30,000 yen. It was a luxurious gathering. It seems the chef will be running the counter alone for a while. The atmosphere is better this way. Before, it felt a bit restless like a bar, but now it's more settled. This is how it should be in this price range. The meal included soup with shrimp, sherry, and egg yolk, carrots, tomatoes, and squid somen with Jerusalem artichoke, burdock, and squid ink, sea bream carpaccio with walnuts, anchovies, and caperberries, and more.

This restaurant is located in the Mitsu Market and serves dishes made with seafood. Despite being Italian, the dishes have a gentle taste that almost makes you feel like you're eating creative Japanese cuisine. I visited because I suddenly had a craving, and I definitely want to go back again.

A highly recommended restaurant for fish lovers~U^ェ^U❤️ Located inside Kizu Market, in a spot that makes you go, "Wait, really here?!" (´∀｀) lol. On the day I went, they happened to have Kawachi duck from TsuMura-san, but the basic course consists of dishes made with all fish＾＾ The combination of herbs and ingredients is just too good (//∇//) Each dish had a perfectly balanced and delicious flavor... By the time I left, I was joking around saying, "He who controls the herbs, controls the dish♫" (lol) I even felt like I had detoxed my whole body after eating there. Seriously, it was so delicious lol. For someone like me who prefers fish over meat, this restaurant was just perfect‼︎ I'll definitely go back when the seasons change! (*'ω'*)

I used to work in a high-end Italian market selling fresh seafood inside a local wholesale market, so I found my way here. If it weren't for word of mouth, you wouldn't notice this inconspicuous restaurant. The menu consists of only one course per day (?) and they are only open for dinner. It seems to be reservation-only. I have only been there once (I'm an ordinary person), so I don't know the details. The dishes are refined in taste, ingredients, temperature, and presentation like no other. Despite being high-end, the course meal has a lot of dishes and is quite filling. #Tokimeku #Restaurant #Osaka #Italian #MarketInside

I drove to find the place called Mitsuki Market and arrived at a deep location, feeling a bit unsure if this was really the place. Following the photos from reviews, I found a stylish corner with a counter where the course started. It would be nice to have a menu. The herbs were lovely, adding color and fragrance. Each dish showed attention to detail. The presentation was beautiful, and I was satisfied with the variety of small portions. However, I think the location is a big obstacle if I were to visit again. The prices seemed a bit high for the location. If it were in Fukushima or Shin-Fukushima, I would understand the pricing. Also, the restroom was shared with the market and not very clean. Considering these factors, it may be difficult to revisit the restaurant without a good opportunity. The food, however, was delicious and delicate. I highly recommend trying it at least once. It's more innovative than Italian and more like a French restaurant.

It's been about half a year since my last visit. Suddenly, I had a strong craving for the food here and made a reservation about 10 days ago. The restaurant is located at the edge of Kizu Market, and the restroom is shared with the market, so it might not be suitable for those who are sensitive. Also, the entrance of the restaurant is covered with plastic sheets, so there might be a draft in the winter, but it's perfect for COVID-19 measures. The food is truly delicious, every dish from appetizers to mains is seafood. I would like to visit again around winter.

The chef trained in Italy and opened a restaurant in Namba's Kizu Market 7 years ago after obtaining permission to split the curtain. The restaurant focuses on vegetables and fish, and I heard rumors from gourmet friends that the food is delicious. At first glance, it doesn't look like fine dining, more like the atmosphere of the Tenma area. The counter is well-worn, which made me a bit uneasy, but the dishes that came out were all delicious, and the wine pairings were well done with Italian wines. The sense of taste is quite good. They only use fish and no meat, but all of them were extremely fresh with no fishy smell. Even for someone like me who is picky about fish bones and smells, I could enjoy them without any complaints. Particularly impressive were the sweetfish and bonito. I don't think either of them are commonly associated with Italian cuisine. Some people say they enjoy the bitterness of sweetfish, but honestly, when you cook fresh sweetfish well, it's not bitter at all. Bonito is a delicate fish that can easily become smelly if not handled properly. It is often used in Japanese cuisine for dishes like "Nishikyo-yaki," but it was my first time having it in Italian cuisine. The way it was grilled was surprisingly good. The skin was crispy, and it stuck tightly to the flesh without any gaps, creating a perfect harmony. The texture of the flesh was pleasantly elastic, almost like eating a super high-quality fish cake... I can't quite describe it, but it was that kind of experience... I was amazed. I had the course menu, still water, a glass of sparkling water, and wine pairing for exactly 20,000 yen. Considering the location and interior quality, it may feel slightly expensive, but considering the quality of the ingredients and dishes, the price is reasonable. The menu changes every two months, so I want to visit regularly. If you want to eat fish in Western cuisine in Osaka, this is the place to go.

I visited this lovely Italian restaurant for the second time after a long time. The unique feature of this place is that they use fish and vegetables without any meat. Today's menu included dishes like golden eye snapper, sardines, soft-shelled turtle, and squid, all served simply with broth. They have a variety of wines and the wine pairing is also great. It's a place I want to visit seasonally.

It was a tough time during the coronavirus, but we made a reservation and visited in the early evening. It was the first time for us to experience something like this, as there were no other customers besides us. It felt like a special experience to be at a popular restaurant with no one else around. It was a delicious meal, especially since it was our first time dining out in a while.

I usually prefer meat dishes, but this Italian restaurant serves dishes without any meat. Excited to try their fresh seafood and vegetables, I made a reservation and visited the restaurant located in Namba Kizu Market. The atmosphere inside was calm and pleasant. Although I lost the notes I made about the dishes, I enjoyed everything so much that I forgot the details. Even though I'm not a fan of fish, I was able to enjoy all the dishes as they were fresh from the market. Among them, I particularly liked the squid pasta. Despite the absence of meat, I was very satisfied with the meal. Thank you for the delicious food!

The other day at Il Povero Diavolo, a authentic trattoria located in Kizu Market. The owner, Mr. Tatsuhiko Haneda, trained at a restaurant in Torriana, Emilia-Romagna, Rimini, Italy, and after obtaining permission to use the name of the restaurant, opened Il Povero Diavolo Osaka branch in Kizu Market. By the way, the Torriana Il Povero Diavolo, where Chef Haneda trained, has won a Michelin star. Although it will soon be 6 years since its opening, Chef Haneda is still only 34 years old and is a rising star. The menu includes dishes like: - Seco crab paste sauce with crab meat, shrimp broth, taro, apple puree, and crab broth. - Mongoyika cut into tagliatelle-like strips with cabbage, pickled cabbage, squid legs, lemon puree. - Cod milt puree with Chinese cabbage, tangerine juice and burnt tangerine peel milk sauce with aged garlic. - Monkfish meuniere with broth foam, fresh parsley juice, and monkfish liver, skin, and tripe. - Bream with daikon. - Mackerel with ho leaf, sweet potato jelly, fermented persimmon, and mackerel broth sauce. - Horse mackerel with seaweed roll and nori powder. - Snapper with broccoli, acai, green lemon pasta. - Adzuki beans and milk dessert. - Sweet potato chocolate with roasted green tea. Chef Haneda trained in Italy but his restaurant does not just serve traditional local dishes. He focuses on fish dishes, even though his training was in Emilia-Romagna, known for its meat dishes. He learned the importance of pursuing dishes that only that person can create during his training, which is why his menu is unique. I highly recommend you come and taste Chef Haneda's Italian cuisine.

I came to an Italian restaurant near the Kizu Market in Osaka! The name of the restaurant is very long, haha. Since the market is nearby, they use fresh seafood which is nice! The portions here are also very generous, haha. They only offer course meals here! The staff's service was also very good! Wonderful! The wine and champagne are also very reasonably priced! Thank you for the meal!

"This Italian restaurant offers surprising and moving dishes that go beyond traditional Italian cuisine. It may be considered true creative cuisine. We used it for our Christmas dinner. Finding the restaurant was a bit of a challenge, but once we arrived, we were amazed. We opted for the 12,000 yen chef's choice menu with wine pairing. I'll just include a photo of the Jura region Savagnin Retrova, which was truly outstanding. The use of fish in their dishes showcased the chef's strong commitment to quality ingredients. I would love to visit regularly to experience their seasonal offerings. The chef and staff were wonderful, making our dining experience even more enjoyable. However, even in such a great restaurant, there are always disappointing customers. Regardless, I will definitely be back to try more of their delicious dishes and drinks. Thank you for a memorable evening."

This is a restaurant that I always feel like visiting when I forget about it. It had been a while since my last visit. The food was incredibly delicious no matter what I tried. The daikon radish in the yellowtail dish was like sorbet, and the unexpectedness and deliciousness of it were exquisite. The main issue here is that the entrance with vinyl curtains and the restroom being shared with the market give it a cheap izakaya vibe.

The photo is of the entrance to the building where the restaurant is located, which may be a bit unclear or not matching the quality of the restaurant (lol). They offer a course using no meat, with only one option priced at 10,500 yen or market price. Many Japanese people tend to avoid full courses, but using fish makes it lighter and the unique dishes make it satisfying without feeling lacking. Although this is not the reason for their menu choices, they offer wine pairing upon request. The dishes included Mokuzukani with crab broth, Katsuo tataki with sweet potato puree, and salmon with carrot sauce. The wine selection included a red wine from Chateau Lassolle and a Pouilly-Fuisse from Domaine Daniel et Julien Barraud. The dishes were delicious, but the sauce for the salmon was a bit overpowering. Overall, the pairing of food and wine was enjoyable, with some wines like C.O.S Rami complementing the dishes well. The price was reasonable compared to larger cities, and the seasonal ingredients were appreciated. Overall, the experience was satisfying, with some wines forming a good marriage with the dishes.

I am getting older day by day. Today I came to eat light Italian food that won't make me feel heavy! It's tucked away quietly in the Kizu Market, almost without any presence. Set course menu. - First, Grissini. Just the right amount of salt. Like a cracker. - A one-bite soup with the scent of squid. - A cold soup that looks like sherbet? It starts melting as you eat it and turns into a soup. - Tuna and bell pepper dish. Served with a puree of shishito peppers. So delicious. - It looks like pumpkin, but there's orange puree and squid inside. A beautifully colorful dish. - Sauteed sardines in butter. So tasty ♥ - Grilled ayu fish. The color of the sauce is quite unique. - Zucchini stuffed with soft-shell turtle. Fried. It had an Asian taste, but was incredibly delicious. - Mussel and fish pasta with fettuccine. Light pasta with a hint of acidity. It's like a salad, so you can easily finish it. - Pear granita. They use seasonal ingredients, don't they~ ♥ - Vanilla chocolate that melts from the inside. Coconut and crunchy sidekicks are also the best. Each dish was delicious. I thought I wouldn't be satisfied, but that wasn't the case. Full belly ヽ(´ω`)!! I'll definitely go again! Thank you for the meal (•́✧•̀)

I found a hidden gem of a restaurant! It was featured in a magazine, so I decided to visit the place in Namba. It's about a 5-minute walk from Namba Station, very close to the market, tucked away in an alley. The restaurant has about 5 counter seats and 4 tables. The chef trained in France and specializes in seafood dishes, sourcing most of the ingredients from the nearby market. The menu changes with the seasons to showcase the best of Japanese cuisine. During my visit, they served dishes inspired by the Hina Matsuri festival, including dishes resembling yomogi (mugwort) and kashiwa mochi. The food, the chef's hospitality, and the atmosphere of the restaurant were all excellent. It's a cozy place where you can easily drop in, but I recommend making a reservation as it gets busy after 7 pm.

It's been about a year since my last visit. I always want to go, but the lack of a restroom in the restaurant and having to use the adjacent market's restroom was a drawback. However, the food is delicious. All the dishes are made with fish and vegetables, with no meat options, but they were all excellent.

The location is a bit hard to find, but the food is really delicious! It seems challenging as it is run by only two people, but it's worth it. The chef, who has won a Michelin star, recommends the dishes and they are truly amazing! The pasta may look simple, but the taste is rich! The creativity in using red rice as a sauce is impressive! It's a truly wonderful restaurant!