I visited the popular restaurant "Libro Verde" in Osaka, which is known for being a unique place that changes its menu drastically every month. The location is a short 3-minute walk from JR Tozai Line's Kitashinchi Station, in a building with a green-tiled wall and iron pillars. The interior of the restaurant is like a bar, with only counter seats available. During my visit, the menu featured Chinese cuisine, which included dishes such as homemade century egg tofu with shark fin and Shanghai crab miso, drunken shrimp and Hokkigai with Yura sea urchin, and firefly squid and seaweed with sesame sauce shabu-shabu. The menu also included Peking duck with foie gras and kumquat, abalone rice wrapped in lotus leaf with Peking duck broth and egg, white asparagus and white fish spring rolls with butterbur bud ice cream, Kung Pao pork, mapo tofu, and fried rice using Peking duck skin. The dishes were a mix of traditional and creative Chinese cuisine, showcasing the chef's versatility. Personally, I was impressed by the Peking duck dish, which had a unique presentation and a delicious combination of flavors. I look forward to visiting again when they feature a different cuisine. Thank you for the wonderful meal.

I visited Libro-san for the first time in a while, and today's menu was Korean cuisine. From the noodles that came out first, to the kejang that came out and was eaten with rice, it was very innovative and delicious. The chef's sense of cooking really shone through. I definitely want to go again soon. The Korean dishes were stylishly presented and visually appealing. It was amazing.

I was very interested in "Libro Verde" and made a reservation to visit. The entrance was lovely and the interior was simple, resembling a library. The cuisine on the day of my visit was Japanese. The theme changes approximately every month. We started with a toast with champagne and then moved on to white wine. The menu included: - Steamed turtle with rich turtle broth, lotus root with mustard, and mustard foam - Kawahagi and liver Rossini-style with orange jelly, black truffle, and wasabi - Special sushi with Kyoto natural amberjack and colorful daikon radish - Root vegetable soup with shrimp, taro, turnip, carrot, and burdock - Omelette with rich blowfish broth, grilled blowfish milt, and grated white radish - Fried blowfish upper body - Niigata-grown duckweed flower salad with abalone liver sauce - Matsusaka beef lean meat rice bowl - Dessert of strawberry tofu with white sesame and white miso sauce, and ice cream made from chrysanthemum greens Each dish was prepared with great care. Although my companion forgot to mention my dislikes, the staff handled it well and I enjoyed the meal until the end. I wonder what the theme will be next time I visit. I am looking forward to it. Thank you for the meal.

The restaurant is a lovely place starting at 6:00 PM with a live chef's table counter experience. It's by reservation only and limited to 8 seats per day. The menu changes monthly, and in January, it was Japanese cuisine. The 24200 yen course included champagne and dishes like turtle soup, wagyu beef Rossini, and fugu sashimi. The atmosphere was great and the food was delicious.

"Libro Verde" offers a different cuisine each month, including Italian, French, Spanish, Japanese, Chinese, and Western dishes. Each month features a full course meal that changes with each dish. The chef resets their taste buds when switching cuisines, ensuring a fresh perspective. The restaurant hopes to eventually offer Korean and other ethnic cuisines after visiting their respective countries for authenticity. A culinary trip around the world at Libro Verde is on the horizon.

Today's dinner in Osaka is at Riboroverde, where Chef Naoki Higuchi, who inherits the DNA of the famous Camosciak Sumoto, showcases his skills. Just like Camosciak, Riboroverde changes its theme every month, offering unique and elaborate dishes. This month's theme is Italian cuisine, focusing on simple dishes that bring out the natural flavors of the ingredients, as well as sauces using fermentation techniques passed down by Chef Kusumoto. The restaurant features an open kitchen with a visible kitchen behind the eight-seat counter. The efficient and refined movements of the chef, along with the meticulous preparation, result in beautifully crafted dishes. The menu includes dishes like eel and beef ribeye pasta, risotto with five types of mushrooms, open sandwich with roast beef, oyster beignets, cod and shirako with traditional Italian seafood sauce, and more. Riboroverde is sure to become popular in the future. Highly recommended. Today's menu is 49,610 yen for two people, with an Omakase option for 21,780 yen.

I visited this place and had a great time! I walked around searching for the location, finally found it with a surprising hidden door. The food was delicious and you could feel the attention to detail. I especially loved the roast beef sandwich. The chef worked efficiently and it was a pleasure to watch.

"Innovative restaurant 'Napolitan' that changes genres every month. Chef Naoki Higuchi, who honed his skills at Camoshita Kusumoto, is known for his creative dishes. I heard that this month was Italian, so I made a reservation right away. Unfortunately, the genre changed to Western cuisine at the beginning of the week. This time, I tried the 'Chef's Course' for 21,780 yen, which was a pleasant surprise. The reconstructed dishes were full of creativity and the chef even offered additional dishes based on our appetite. After finishing the meal, we were also served curry and omurice, which were unexpectedly delicious. I ended up drinking too much, even having a dessert wine called 'Château Fabre Gasparets Les 3 andré' as the chef's nightcap. I hope to visit again during the 'Italian' month next time. Thank you for the wonderful meal."

With a calm and stylish atmosphere reminiscent of a wine cellar in France, this trendy restaurant is run by Chef Higuchi, who hails from Kamoshiyasukimoto. The menu changes monthly, featuring a variety of cuisines such as Japanese, French, Italian, and Spanish, always impressing me with dishes that are meticulously crafted to enhance the flavors of each cuisine. Here are some of my favorite dishes: - Edamame Dish: A rich cream made from Edamame beans, topped with white shrimp and abalone tartare, served with celery ice cream and caviar. The celery ice cream was a standout, with its pure celery flavor complementing the tartare and sauce perfectly. - Crepe Soft Serve: Made with a carrot mousse called "Saiyo," filled with foie gras and rolled in a buckwheat crepe. The combination of the sweet mousse and savory foie gras was delightful. - Steamed Cherry Trout: A dish from the Alsace region of France, featuring cherry trout steamed with herbs and served with lily root coating, souffle, and chive sauce with a hint of mustard. The balance of flavors was impeccable. - Yellowtail Dish: Yellowtail from Shimane Prefecture lightly seared and served with red and green shiso sauce. The red shiso sauce was wet and the green shiso sauce was a tartare mixed with egg and grilled eggplant, topped with spicy watercress. The flavors of the eggplant, watercress, and fatty yellowtail melded beautifully. - Nuiyu: A traditional French pasta made with only flour and water, resembling udon noodles. Served with lobster and Américaine sauce, topped with saffron foam. The firm texture of the pasta paired with the light foam was a perfect balance. - Onion and Turnip Soup: A consommé soup made from turnip water, with cloud ear fungus, bamboo shoots, turnips, onions, and black truffles, offering a delicate sweetness and rich onion flavor. - Cabbage Dish: Fermented cabbage with sage and dill, served with tender flounder. The combination of flavors was outstanding. - Galician Pork Charcoal-Grilled: Spanish pork raised on chestnuts, served with a blue cheese sauce made from Formadonbleu and vegetables. The sweet pork paired perfectly with the cheese sauce. - Savarin: A dessert with rum and mandarin juice seeping into the sponge cake, topped with fuki ice cream. The bitterness of the fuki ice cream balanced the sweetness of the savarin. In all honesty, the dishes at this restaurant surpass many other French restaurants in quality. I am always impressed by the meticulous and delicious creations here, making it one of my favorite places to dine.

I have eaten Italian and Spanish food before, but I never thought that Japanese food could be so delicious. The seasoning, the way the broth is made, and the taste when you put it in your mouth - everything is carefully calculated and impressive. They use wine and sake for pairing, which goes well with every dish. I was also captivated by the chef's skills at RIBOROVERDE. It may be a bit high-class even for a fine dining restaurant, but considering the effort, research, and creativity of the chef, it seems appropriate. I highly recommend visiting this restaurant at least once.

[Libro Verde] - A promising newcomer in Kitashinchi has opened its doors! This place offers creative and delicious dishes that change monthly. I am drawn to the versatility of Chef Naoki Higuchi. It's not just about the luxurious ingredients, but also about the skillful preparation that makes this restaurant perfect for special occasions and celebrations. The combination of caviar, sea urchin, and foie gras is pure bliss. The presentation adds to the excitement. It reminds me of the one-man show style of the well-established Contoir Fu in Kitashinchi. The anticipation is high. The monthly surprises that make you want to come back are intriguing. The chef's thoughtful touches and creativity shine through in every dish, leaving you fully satisfied. Regular customers are already planning their next visit before leaving, eager to see what's next. It's great to have a variety of cuisines like Spanish, Italian, French, and even Japanese here. The counter seats offer a view of the chef's culinary skills, adding to the charm of the place. I look forward to revisiting soon. I have a feeling this will soon become a popular and hard-to-book restaurant in Osaka. Definitely worth a visit!

Course meal with assorted dishes received on January 12, 2021 for ¥18,000 (excluding tax and service charge). The menu included sea urchin, caviar, Idiazabal cheese, fermented tomato gazpacho, kiwi ceviche, sea urchin tortilla, reconstructed boiled anago, squid fideuà, garlic and bread soup, pickled cod and red snapper scales, Saga beef Chateaubriand grilled over charcoal with migas, mushroom and foie gras baked rice, eggplant ice cream with ginger granite, and Basque cheesecake.

The charm lies in the changing genre every month. The store that opened last year has a first-floor location, but stepping inside feels like entering a cellar. The menu changes monthly between Italian, Spanish, Japanese, and French cuisines, all delicately crafted and impressive. Perhaps due to the chef's background in Kamoshita, each genre is executed with care. The wine pairings are excellent, so be sure to order wine when you visit. The course menu costs around 20,000 yen, with wine pairing available for an additional fee.

"Libro Verde" has a wonderful sound to it as a restaurant name. Green books. The name represents the body. Green books. In Spain, it refers to erotic books. Today we had Spanish cuisine. It was indeed a sexy cuisine and restaurant. I will definitely visit for Japanese, Italian, and Chinese cuisine months as well.

In the future, I was taken to a restaurant that will likely become difficult to book at! The members were: a man with a strong back muscle physique in the past, the boss of the man with a strong back muscle physique in the past, the boss's wife, and myself, a large mammal. The one who discovered this restaurant was the boss's wife, who had trained at the 2020 bronze-rated restaurant New Fukushima on Tabelog. On the day of our reservation, my work in Osaka finished early, so I decided to kill time and do a little reconnaissance. I couldn't find the restaurant on the ground floor of the building, but I spotted a door that seemed to be the entrance. Later, I returned to the building and found the same door open, revealing an interior that resembled a cave. Inside, there were about 8 counter seats, and a handsome chef appeared. The chef informed us that the restaurant follows a certain cycle of different cuisines, and today's theme was "Chinese." Surprisingly, they also offer variations of "Japanese," "Italian," and "Spanish" cuisines. We opted for the drink pairing and were served the following dishes: egg white with Shanghai crab, drooling chicken with lettuce sherbet, drunken shrimp (botan shrimp) with persimmon and caviar, spring roll with shark fin, porcini, and pork fat, oil-drenched chicken, braised beef tail with homemade bean paste sauce, grilled mackerel with fermented seasoning, Saga beef sirloin in the style of green pepper pork, and spicy and sour soup with tiger pufferfish ramen. The dishes were mind-blowing, with each one being a unique twist on traditional Chinese cuisine. The chef's creativity was truly impressive, and it made me eager to try their other cuisines, especially the Spanish one. Hats off to the chef!

On the first floor of Kitashinchi Hon-dori Building is a restaurant called Libroverde, which means "green book" in Spanish. The owner chef trained at the renowned Osaka Fukushima restaurant, Kamoshikakusumoto. The restaurant offers a different genre of cuisine each month, and this time we enjoyed Italian food. Despite having only 8 seats at the counter, the small restaurant with a cave-like interior and open kitchen doesn't feel cramped. The only option available is the chef's course menu, and you can enjoy various drink options such as pairing, by the glass, or by the bottle. From appetizers to risotto, fish, meat dishes, and dessert, the course was satisfying and delicious.

When you first enter, it feels like a bar setup with just a counter. What makes this place interesting is that the theme or genre of the restaurant changes every month. French, Italian, Japanese - you'll never get bored even if you come here every month. Today, it was Italian which I love. I'm looking forward to seeing what genre they will have next time.

Good evening~꒰ღ˘◡˘ற꒱♡I went to the new innovative restaurant 【LIBROVERDE】 which is shrouded in secrecy and I can't help but feel excited to see if my review will be the first one on Tabelog. Ameba Official Top Blogger: ♡Miimi's 365 Days♡ Instagram: miimi__miimimiimi Clothing online store: www.miimi-co.jp ★ You can purchase all the clothes I wear here ★ This innovative restaurant opened in July this year on Kitashinchi Hondori. Owner Chef Naoki Higuchi trained at the innovative renowned restaurant "Kamoshiyakusumoto". The unique feature is that the genre changes every month. Sometimes it's "Japanese", other times it's "Italian", "French", "Chinese", etc. This time, it was a course with a Japanese influence. ■Location 1-2-20 Sonozaki Shinchi, Kita-ku, Osaka City, North Town Building 1F 3 minutes walk from Kitashinchi Station, located on the main street of Kitashinchi, next to the building next to Hananao-san. ■Ambiance When you enter the stylish entrance and proceed further, you will find a spacious stone space with a high-class atmosphere. There are only 8 seats at the counter. The open kitchen allows you to watch the chef's cooking. It's quite stylish. The lighting is exquisite and perfect for a date night. The napkins are cleverly designed to look like books. ■Omakase Course 1 type ¥18000 + tax and service charge ★ Champagne Glass: Janisson & Fils Brut Tradition, Pinot Noir 70%, Chardonnay 30% ●Edamame Somen Edamame, Myoga, Caviar, Hanaho Shiso Edamame goes well with beer, right? That's why the foam on top is like beer foam. The somen has a strong edamame flavor. Indeed, edamame and beer go well together. ●Bonito Tataki Tartare This is amazing! It's incredibly delicious! The sauce is made to resemble hollandaise sauce, with vinegar, yuzu, ponzu, etc. and a touch of cheese. ●Bonito Tataki Tartare paired with German Rose Friedrich Becker Petit Rose Trocken 2018 Pinot Noir 80%, Pinot Meunier 10%, Portugieser 5%, Dornfelder 5% (2018 vintage blend) ●Kamasu Konbu-shime, Sawara no Aburi The vegetables are beets, Japanese pears, coriander, and zucchini. Topped with burdock jelly. ●Kawarizushi made with Yura Saba Vinegared red rice, topped with spicy grated turnip and pickled herring powder. This is serious sushi. The strong flavor may not be for everyone. Both my friend and I struggled to finish it. ●Autumn Salmon Hirousu and French Girolle Mushroom Soup The dashi is made with white miso, sake lees, and added umami. ●Sliced Mackerel Charcoal-grilled with Akagarashi, Lily Root Puree, Black Garlic Puree Datokuji Natto Mackerel fire-grilled with a mille-feuille-like texture, it's amazing ♡ ●Eggplant, Crab, Bafun Uni Deep-fried red eggplant from Kumamoto with a puree made from Mitsuba ※Substitute for crab allergy ●Eggplant, Double Bafun Uni Deep-fried red eggplant from Kumamoto with a puree made from Mitsuba. The crispy fried eggplant and soft sea urchin have a great balance and taste delicious. ●Sirloin and Matsutake Sukiyaki-style Half-moon shaped white cabbage puree, red wine sauce, sweet vinegar-pickled egg yolk, topped with burdock chips. Oh yeah, it's delicious~♡ ●Shine Muscat Shiraae ●Grape Sorbet Grapes are used with the skin on, essence added with red wine, etc. 【Impressions】 A great restaurant has been created. Knowing that the chef Naoki Higuchi comes from my favorite restaurant and the innovative renowned restaurant "Kamoshiyakusumoto", my expectations were high for my first visit♪ Chef Naoki Higuchi's creative and elaborate dishes were a series of surprises and discoveries, making it understandable why they are a topic of conversation among food enthusiasts.

A restaurant that serves different genres of cuisine every month. This time, there were many Spanish dishes on the menu, and they were incredibly delicious and innovative! It's amazing that the menu changes every month.

The taste, atmosphere, balance, everything was perfect here. Will definitely come back.

I visited this restaurant for a Japanese meal. It was nothing special, but the duck dish at the end was disappointing. It smelled bad, but since I was brought there by someone, I forced myself to eat it. However, all the other customers left it uneaten. The staff knocked over a beer bottle twice, but neither the staff nor the chef apologized. It was quite unpleasant to hear that noise up close. It seems like the chef, being an employee, doesn't pay attention to those things. I won't be going back there again.