Italian cuisine has been off my radar lately, and I've been neglecting wine pairings as well. Just when I was thinking about it, a friend told me about a recently popular Italian restaurant. I made a reservation and found out that they offer dinner courses even in the late afternoon due to the current situation. So, I decided to invite a wine-loving friend and we visited the restaurant together! [Location] Located between Kitahama and Yodoyabashi, right along the Tosabori River with a view of the Osaka City Central Public Hall. The entrance on the first floor gives off a vibe of a standalone house. [Interior] The space has a classical feel to it, and even though the restaurant is in the basement, it doesn't feel cramped. The tables are laid out spaciously, creating a comfortable atmosphere. We opted for the 12,000 yen course with a half pairing of 8,800 yen for 7 glasses of wine. We started with sparkling wine and then got to see a wagon of seasonal vegetables. It was fun to see some unfamiliar veggies! [First Course] The appetizer consisted of a trio of dishes in glass containers. King salmon from the foothills of Mt. Fuji, botan shrimp and eggplant with sea urchin, and tripe with a regional sauce from northern Italy. The balance of main ingredients and side components was fantastic. The king salmon's texture paired with hijiki, the acidity of summer oranges, and the richness of sea urchin all complemented each other well. The botan shrimp had a different texture from sweet shrimp, and the bitterness of eggplant, the oceanic taste of sea urchin, and the acidity of ricotta cheese created a sharp and delightful flavor. [Second Course] A warm potage made with white corn and topped with plenty of summer truffles. The soup included scallops, prosciutto, and black soybeans, providing various textures and flavors throughout. The summer truffles were subtly incorporated into the soup without overpowering it, creating a harmonious blend. [Third and Fourth Course] Fritter-style Awaji sea eel with a sauce and Parmigiano made with multiple ingredients like orange, celeriac, Tasmanian mustard, anchovy cream, and jacope shrimp. The dish started with the lightness of the fritter and eel, followed by the aroma of the sea, and a mix of different acids and bitterness. The vegetable salad that followed included around 10 seasonal vegetables, with a light and smooth "Zao Kyoku Yogurt" poured on top, enhancing the flavors of the vegetables. [Fifth Course] The first pasta dish was linguine with tomato sauce and fresh octopus. This was my favorite dish of the day. The chewiness of the fresh octopus, the thick texture of the tomato sauce, the aroma of roasted basil and almonds, and the bitterness of artichokes created a wonderful and complex flavor profile. Overall, each dish was beautifully paired with wine, enhancing the dining experience. The ambiance, service, and food quality were all top-notch, making it a memorable dining experience.

A restaurant where you can enjoy a variety of dishes created by the chef using seasonal ingredients purchased at the market and fresh vegetables harvested in Nara, with a blend of traditional Florentine techniques and Japanese flavors. They have a wide selection of Italian wines, and you can leave the wine pairing up to them based on your preferences. The portions are generous from appetizers to desserts, so it's important to pace yourself during lunch. The chefs prepare ingredients like yuzu zest and cardamom spice right in front of you, making the experience enjoyable and engaging for all your senses. Some standout dishes include the silver cod carpaccio, swordfish Livorno-style, and Satsuma black beef fillet. Each dish was perfectly paired with wine, and the chef even came out to greet us, making it a truly pleasant dining experience. The menu changes seasonally, so I definitely want to visit this restaurant again. The dinner course costs 13,500 yen, with a wine pairing option for 9,800 yen.

I want to go back again! The course was only 10,000 yen, but the volume was unbelievable (*ﾟ▽ﾟ)ﾉ The dishes and desserts were all plentiful (°▽°) It started with Italian beer and we asked for wine pairing. They explained the ingredients used in the course at the beginning, so when we actually ate, we had a fun time thinking, "Oh, this is how that ingredient turned out." The grappa we had at the end was also delicious, and I want to try other types too. The chef was a wonderful person with a humble attitude. I will definitely visit again (#^.^#)

I visited this restaurant about 2 years ago and finally returned after 2 years to celebrate a friend's birthday. The restaurant is located near Osaka City Central Public Hall and the Tosabori River, with a lovely entrance. After passing through the gate and descending the stairs, you reach the entrance of the restaurant. [Recommended course for special occasions] - Mimosa cake of happiness with a message included 11,500 yen Enjoy authentic Italian flavors in a course format with dishes made from seasonal Japanese ingredients, along with a Mimosa cake of happiness with a personalized message. - Mimosa cake of happiness with a message included + Upgrade to A5 rank wagyu fillet 15,000 yen (including tax and service charge) One option is to upgrade to A5 rank wagyu for a comparison of flavors. The sommelier pairs selected wines with the dishes, and we opted for the wine pairing. The sommelier explained each ingredient used in the dishes, such as "Puntarella," "Elbastella," "Hanamoto," "Kanatsu," "Papaya Melon," "Purple Daikon," "Red Daikon," "Caulifloweren," "Leaf Garlic," "Horseradish," "Nara's sticky yam," "Parsnip," "Spring eggplant," "Beets," "New pearl onions," "New potatoes," "Kaga fat cucumber," "Juniper berry," "Semolina ring from Semolina Company," "Pickled capers," and "Handmade grated gold from Wakayama." The meal included dishes like sticky yam with marinated spring eggplant, gazpacho with Kaga fat cucumber and tomato, roasted Italian veal tongue with parsley sauce, sweet shrimp biscotti with fuki salt cream and caviar, and seasonal fish crudité with parsnip, Awaji firefly squid, and salsa alla giotto. The warm egg dish included in the course was a Western-style chawanmushi with spring shiitake mushrooms, light beans, Hamanako seaweed fonduta, vinegar citrus, salted ikura, and raw sea urchin. The white wine paired with this dish was a Cabernet Sauvignon. Overall, the meal was a delightful experience with a variety of unique and delicious dishes paired perfectly with wines.

Ristorante IL PRINCIPE is an Italian restaurant located a 3-5 minute walk from Naniwabashi Station. It is situated along the Tosabori River, between Kitahama and Yodoyabashi, and has a very pleasant atmosphere. The restaurant was selected as one of the top 100 Italian restaurants in the west in 2023. Before the course starts, they bring the ingredients that will be used in the course dishes right in front of you on a cart, introducing each ingredient in advance, allowing you to appreciate the origin and dedication of each ingredient while enjoying your meal. This time, I enjoyed a luxurious lunch made with carefully selected ingredients. The price is 11,000 yen, which is quite reasonable for a lunch, but you get to enjoy a very luxurious full course meal, including amuse-bouche, pasta, salad, seafood dishes, main dishes, and dessert, all made with a focus on high-quality ingredients. The amuse-bouche included tenderly roasted beef tongue, a refreshing gazpacho with Kaga Daikon radish and tomatoes, and a luxurious fonduta with fresh sea urchin and hairy crab. The chilled dish with sea grapes and firefly squid, as well as the Italian-style dish of young sweetfish fried in squid ink, also heightened expectations for the pasta and main courses. The pasta dish featured a simple yet rich tomato sauce with large sardines and a hint of dill. The seafood dish with seasonal fish Isaki and a soup made with whitefish roe and potatoes was topped with Sawagani crab, adding a crispy texture as an interesting accent. The main dish of tender beef fillet steak with truffle aroma and a melt-in-your-mouth tiramisu for dessert left me completely satisfied with both the taste and portion of the course menu. I highly recommend visiting this restaurant. Thank you for the wonderful meal!

Standard full course for 10,000 yen. Amazing variety of ingredients and dishes. The detailed menu is helpful. Dishes come out quickly, so it's stress-free. However, it might be challenging if you're not a big eater. It's a great value for the price. If you like a unique Japanese-Italian fusion, definitely give it a try.

On February 23rd, a little after 12 pm, my wife and I visited the ❤️Ristorante IL PRINCIPE, a popular restaurant we had been wanting to try. As expected, the place was fully booked for the day! We were first given a detailed explanation of the ingredients to be used, which heightened our expectations for the menu. We opted for the 6,000 yen course with sparkling wine for both of us. The courses included: - Stuzzichino (appetizer) with new wakame, haruka, gold sesame paste, and duck liver sottolio (delicious!) - Crudelira with seasonal fish, grated daikon, domestic lemon, and crispy sweet potatoes (yum!) - Calleteria with whitefish milt in a spicy tomato sauce with parmesan cheese sprinkled on top (a bit spicy but good!) - Federini with young ayu fish, rapeseed blossoms, and almond paste with brown rice tea powder (the brown rice tea aroma was a delicious touch!) - February's Coccolli (fried bread) made with squid ink, sazae liver, and more (so tasty!) - Seasonal vegetable insalatina with 10 types of seasonal vegetables, homemade vinegar, and premium yogurt (delicious!) - Padellata with seasonal fish, hirame suzuki, shiitake mushrooms, green beans, fuki no tane, and seaweed with aromatic vegetable broth (the seaweed added a great flavor!) - Peppercorn alla Fiorentina with main dish of tender beef cooked in black pepper sauce, served with purple taro and winter strawberry gratin (tender and delicious!) - True tiramisu & hot coffee (adult version of tiramisu, not too sweet and delicious!) - Next dessert with rare chocolate cake, sake lees semifreddo, and more (super tasty!) - Tea sweets including candied purple beans, yuzu biscotti, and more (good!) The subtle service was really good, and overall, it's a restaurant we would love to visit again. Thank you for the wonderful meal!

I had been looking forward to this reservation since I made it, so I was happy to go without catching a cold. There were many unusual vegetables used, and the dishes exceeded my expectations! It's hard to pick the most delicious one because each one was so tasty! Also, as a dessert lover, I was happy to see so many desserts available. Thank you for the feast! I will definitely come back next year!

Located in the middle between Kitahama and Yodoyabashi, on the corner of Sanando Bridge leading to the Central Public Hall, Ristorante IL PRINCIPE offers a unique dining experience with Italian cuisine at its core, infused with the richness of ingredients from various regions of Japan. The restaurant, led by Chef Nakagawa Hiro, who previously served as the head chef at the renowned La Giostra in Florence, impresses guests with its original and sophisticated dishes. The elegant and serene interior, with a white color scheme, caters to a wide range of age groups, making it a perfect setting for both lunch and dinner. The restaurant offers a variety of course options, each highlighting the flavors of the ingredients used. Additionally, guests can opt for wine pairing curated by the sommelier, enhancing the dining experience further. The Dinner Course B, priced at 10,000 yen, paired with the Sommelier pairing at 9,800 yen, is highly recommended. The exquisite meal begins with a toast with Casanova Cuvée sparkling wine, followed by meticulously crafted dishes that showcase the seasonal ingredients. The dining experience is elevated with each course, complemented by carefully selected wine pairings, enhancing the flavors of both the food and the wine. Enjoy a delightful and sophisticated dining experience at Ristorante IL PRINCIPE.

This time, I had lunch at Ristorante Il Principe, located along the Tosa River in Osaka Kitahama (somewhere between Yodoyabashi and Kitahama subway stations). You can see the Central Public Hall on the north side of the river. The restaurant is located in the basement of a building right along the river, with a staircase leading down to it from the bridge where the restaurant's name plate and menu are displayed, making it easy to find. As you descend the stairs from street level to reach the restaurant, you feel a sense of excitement building up. Upon opening the heavy door and entering the restaurant, I found the interior to be elegant and classy yet not overly formal. The walls above the sofa seats were adorned with numerous photographs of Italian landscapes. The compact interior had five tables set up for dining. I arrived at noon and there were already two groups of customers, with the restaurant soon becoming full. Even though it was a weekday, a notice was posted above the menu outside stating that the lunch service was fully booked for the day, indicating its popularity. I had made a reservation for the 6,000 yen lunch course, and upon confirming the menu beforehand, I was surprised by the variety of dishes included in the course, confirming its excellent value for money. The staff also mentioned that they could accommodate any dietary preferences, so I hesitantly informed them of my dislikes when making the reservation. A wine pairing menu was placed on the table, offering different options such as Short (4 types of pairing for 4,400 yen), Standard (5 types for 5,500 yen), Bianchista (5 types of white wine for 5,500 yen), and Sommelier (8 glasses for each dish for 8,800 yen). After a while, the staff, who also served as the sommelier, brought a wagon filled with vegetables and other ingredients for the day's dishes, explaining each item in detail. This presentation heightened the anticipation for the upcoming meal. Each table received a thorough explanation. The meal began with a sparkling wine served as an aperitif, followed by a luxurious assortment of four appetizers, which raised expectations for the rest of the meal. The next dish was a Carpaccio of Umehiro, featuring a nicely textured surface with shredded young papaya as accompaniment. This was followed by a Minestrone Milanese, a hearty soup with ingredients such as cod milt, butternut squash, ancient red rice, and edible flower petals, thickened with Yoshino kudzu. A vinegar citrus for flavor variation was placed on a beautiful plate that served as a lid for the soup bowl. The fourth dish was handmade pasta, Stracchetti flat noodles with homemade sausage, mushrooms, bamboo shoots, and Saga clay lotus root, sprinkled with olive leaf powder. This was accompanied by the fifth dish, a Venetian fritter for October, an Italian-style fried bread. The dish was presented on a glass plate with a small stone-lined basket on top, containing apples and herbs for an elegant touch. The meal continued with a seasonal Insalatina featuring thin slices of about 10 types of fresh vegetables drizzled with vinegar and yogurt sauce at the table. The crunchy texture and freshness of the vegetables were delightful. The seventh dish was a natural autumn salmon and squid ink Venetian fritter, where salmon was coated in squid ink batter and fried, topped with prosciutto, white beans, and mirepoix. The dish was further enhanced with a second preparation, creating a black fritter with a unique flavor. The meal was not over yet, and more dishes were to come.

A wonderful menu that combines Italian and French cuisine with Japanese influences, offering sophisticated dishes that can be enjoyed with all five senses. The attention to detail in the ingredients is evident, with flavorful and unique vegetables. The Gold Rush gelato with truffle flavor is a perfect match, and even the homemade karasumi is a pleasant surprise. The tableware and presentation show a great sense of style, with a wide variety of options to enjoy. The omakase course is a must-try, making you want to come back every month.

A stylish restaurant along the Tosabori River where you can enjoy the cuisine of a chef who worked in Florence, Italy ☺️ The interior has a classical and elegant atmosphere, perfect for dates or girls' nights out. The dishes are incredibly delicious, and the service was excellent ☺️ Each dish was explained in detail, making it easy to understand and appreciate. The course menu features premium ingredients such as seasonal natural black abalone and caviar, and the price is quite reasonable for the quality of food. The dinner course is 10,000 yen, including various dishes like carpaccio of seasonal fish, homemade trout roe in white wine, and pumpkin marinara. The first course, "Stuzzichino," serves as an appetizer before the meal, similar to a Japanese appetizer. The dishes are made with abundant seasonal ingredients, making the dining experience delightful from the start. The restaurant is perfect for special occasions like dates or anniversaries. Don't miss out on this place! ☺️

Hello. I'm Keinsuke. Today, I would like to introduce a hidden gem Italian restaurant called "Ristorante IL PRINCIPE" located in Kitahama. Atmosphere: Located along the Tosabori River, this restaurant is hidden underground down a staircase by the river. The entrance was designed by the chef to give off an Italian vibe. The inside of the restaurant has several tables spaced apart, creating a quiet and sophisticated atmosphere. The staff provides detailed explanations of each dish, making the dining experience enjoyable and educational. Food: IL PRINCIPE Dinner Course B includes a standard full course meal, including the famous ravioli, for 10,000 yen. We opted for the wine pairing course, where each dish was served with a wine that complemented it perfectly. - Stuzzichino: Baked eggplant panna cotta with caramelized onion oil - Insalata: Cold soup made with watermelon, sweet shrimp, and ricotta - Sarati: Biscotti with ripe red pepper and sesame, served with ayu cream - Paderatta: Seasonal fish dish with cuttlefish tartare and sea snails - La Morisana: Squid ink spaghetti with octopus ragout and basil - Coccoli: Italian-style fried bread with seaweed and green tea - Ravioli: Ricotta and spinach ravioli with rabbit ragout and burdock cream Overall, the dishes were creatively presented and delicious. The staff's knowledge and passion for Italian cuisine added to the dining experience, making it a memorable evening.

Located between Yodoyabashi and Kitahama, "Ristorante Il Principe" is just across from Nakanoshima Public Hall, on the B1F next to the bridge. We had a reservation for the course menu for two at 6:30 pm. Upon descending the stairs from the entrance, we entered the restaurant. The interior was surprisingly cozy, with white tablecloths and well-arranged table settings. We first confirmed our reserved course menu and toasted with a glass of sparkling wine, which was deliciously chilled. The dishes included Stuzzichino, Cold Vellutata of Watermelon, Biscotti with Ripe Red Pepper and Sesame, Seasonal Fish Badellata, La Morisana Squid Ink Spaghetti, Coccio, Ravioli Ricotta e Spinaci, Seasonal Insalatina Mista, Awaji Conger Eel and Kada Hijiki Venetian Fritto, Satsuma Black Beef A5 Rank Fillet Roast, Authentic Tiramisu, Dolce, and Cafe. Each dish was beautifully presented, with a generous use of vegetables. The menu may seem challenging, but the food was delicious once tasted. However, the dessert was a bit lacking, with the Tiramisu being sufficient on its own. It was a luxurious dinner, and we had a wonderful evening.

【Osaka/Kitahama】Beautiful seasonal presentation, rare vegetables, and the wonderful fusion of a chef well-versed in Italian cuisine and fresh Japanese ingredients at Ristorante IL PRINCIPE. This time, we visited Ristorante IL PRINCIPE, a sister restaurant of the renowned Florence restaurant La GIOSTRA run by descendants of the Habsburg family. 【Restaurant】 The classic Italian-style interior of the restaurant is calm and inviting, with five spacious table seats and walls adorned with photos and paintings of Italian landscapes and cityscapes, creating an atmosphere perfect for enjoying a leisurely meal. Chef Nakagawa, who previously worked as the head chef at La GIOSTRA in Florence, personally selects and procures high-quality vegetables, even having them transported from Nara to the restaurant early in the morning. Before the course begins, each table receives an explanation of the ingredients used in today's dishes. The excitement builds as we see a variety of fresh vegetables on a cart, some of which are unfamiliar to us. 【Wine Pairing】 Sommelier: Wine pairing available for each dish starting from 8,800 yen. 【Dinner Course to Enjoy During Lunchtime】 Italian full course including the famous ravioli for 10,000 yen (tax included). We were served a pre-dinner drink, Casanova Cuvée sparkling wine, which had a clear and elegant apple flavor with a refreshing dryness and acidity, making it easy to drink. VINO Hayashi's Italian wines, selected by the company founded by Mr. Hayashi, who won the Best Sommelier Award at the Italian International Wine Awards, are imported directly to Japan and are known for their unique and enjoyable taste. 【Stuzzichino】 A trio of appetizers served in colorful glass and ceramic dishes to whet the appetite: - Early Summer Royale: A fonduta combining cheese from northern Italy and fava beans with a refreshing touch of sakura shrimp. - Seasonal Fish Carpaccio: A carpaccio of high-quality white meat peppered bream from Wakayama topped with fresh squid tartare, Carol Seven mini tomatoes, and sea grapes. - Calabrian-style Marinated Spring Eggplant: A dish featuring rich burrata cheese with marinated spring eggplant and bracken fern vinegar. Each dish was beautifully presented and delicious, increasing our appetite for the upcoming courses. 【Wine】 Weelfel Riesling WIMMER CZERNY: A white wine from northern Italy with fruity notes, perfect for those who prefer a less acidic wine. 【First Course】 - Toriryumon Daikon Minestrone: A soup with scallop, octopus, Greek goat feta cheese, and a foam made with roasted brown rice tea, garnished with rape blossoms. The roasted brown rice tea with matcha added gave the soup a refreshing taste. The review also includes details about the bread, soup, and wine pairings, as well as the overall dining experience at Ristorante IL PRINCIPE.

Located along the river in Yodoyabashi, this high-class restaurant exudes elegance. I heard that their meat dishes are delicious, so I decided to try their A5 Wagyu beef dinner course (¥12000) with the recommended Sommelier pairing (¥8800) for each dish. Below are the course contents and my impressions: - Stuzzichino: The marinated spring eggplant has a nice tender texture and balanced acidity, complemented by the rich burrata. The carpaccio of sea bream is rich and velvety, while the fava bean fonduta is smooth and gentle in flavor. - Toriryumon: A potage soup with the sweetness of daikon radish. Scallops, octopus, and abalone mushrooms add a nice touch, with the crunchy texture of abalone mushrooms standing out. - Venetian fritto of young ayu with squid ink: The fritto's batter is chewy and delicious. The bitter young ayu pairs well with Kaga daikon cucumber and tomato gazpacho. - Handmade pasta tortellini with duck ragu bianco: A dish packed with the umami of duck and bamboo shoots. The addition of yuzu peel adds freshness, while rocket and almond paste provide richness. - Usui bean coccoli: A chewy dish resembling a doughnut with a subtle bean flavor. - Ravioli with ricotta and spinach: Plenty of ricotta cheese inside the ravioli, with tender asparagus. Surprisingly large and plentiful caviar pearls. - Seasonal insalatina: A salad with plenty of rare vegetables from Italy and Nara. The yogurt and homemade vinegar dressing is refreshing and tasty. - Paderata of seasonal fish: Premium fish like tilefish is used. The creamy soup with toro whitefish is a perfect match. - A5 Satsuma black beef fillet roast: Exquisitely cooked fillet meat with a deep umami flavor. The hazelnuts add a nice touch, enhancing the meat's deliciousness. - True tiramisu: Light and fluffy cream, perfectly made tiramisu. The freshly made tiramisu was incredibly delicious. - Torta di mimosa and piccoli dolci: Biscotti, mugwort tuile, and coffee. You can choose from 12 types of tea and coffee. I had the Orange & Cream Rooibos tea, which had a refreshing citrus aroma and sweet cream flavor. Before the course started, they introduced the vegetables they would be using, explaining their unique flavors, textures, origins, and brands. Each dish exceeded my expectations in terms of taste and presentation, leaving me impressed. The staff also explained the characteristics of each wine in an easy-to-understand manner, making the experience enjoyable even for someone not well-versed in wines. It was a blissful time, enjoying top-quality dishes in a lovely ambiance. This restaurant is a definite must-visit for a special occasion like an anniversary.

Located between Kitahama Station and Yodoyabashi Station, this Italian restaurant is a hidden gem known to those in the know. I was recommended to visit and I had an amazing dinner experience there. The A5 rank black wagyu beef dinner course was priced at 12,000 yen, with a wine pairing of 8 glasses for an additional 8,800 yen. Ristorante IL PRINCIPE uses a variety of Italian cheeses, truffles, game meat, root vegetables, seafood, and fruits in their dishes, all made with seasonal ingredients. Here is a summary of what I had: - Various appetizers including marinated eggplant, burrata cheese, and seasonal fish carpaccio. - Minestrone soup with scallops, octopus, and abalone mushrooms. - Handmade pasta with arugula and almond paste. - Fried mochi with cream cheese and beans. - Ravioli with ricotta and spinach. - Seasonal salad with a variety of vegetables and fruit vinegar. - Pan-seared seasonal fish with special clam-based soup. - Roasted A5 rank black wagyu beef fillet with balsamic sauce. - Desserts including tiramisu, pistachio semifreddo, and a king's cheesecake. - English breakfast tea to finish the meal. The wine pairing was well explained and complemented the dishes perfectly. The restaurant also shared interesting cultural insights about post-dinner drinks in Italy. Overall, it was a delightful dining experience with exceptional food and service.

I went with my family. The staff explained the ingredients used in the course in detail while showing the actual items, which would make food lovers happy. The dishes were very elaborate and beautifully presented. The wine pairing was also done, with the sommelier providing detailed explanations, making it a great recommendation for wine lovers. It wasn't just a regular Italian course, but a creative Italian menu filled with the chef's ideas. Each dish was surprising. I had been looking forward to the ravioli, which is the chef's specialty, and I was amazed by how delicious it was. There were many courses, and I was very satisfied. The tiramisu for dessert was the best I've ever had. At the end of the course, you can choose a high-alcohol drink. It was nice to be able to smell and compare various options because it was strong. Since my family all have a good sense of smell, we had a lively conversation with the sommelier about the scents. Personally, I was thrilled when the post-meal dessert tea was served in a Daikura pottery teacup. Finally, the chef came out to see us off. The chef had a very gentle and kind demeanor. I would love to go back again.

Today we went to Kitahama. When going to Kitahama, I always walk through Nakanoshima from Osaka Station, and along the way, there was a shop that always caught my attention. Today is a girls' night out (((o(*ﾟ▽ﾟ*)o)))♡ We arrived at the restaurant at 7:00 pm. The restaurant is located around the middle of Yodoyabashi and Kitahama, just after crossing the Sando Bridge in front of the Central Public Hall. The restaurant is by the river, but the embankment blocks the view of the Tosabori River from inside. The interior of the restaurant has about five tables with a classical atmosphere of white tablecloths and chandeliers. I sat down on a chair that made me sit up straight. We ordered the signature ravioli and the standard full course, including it. We also requested the "Sommelier" pairing for each dish (8 types). For those who don't drink much, there are options like "Short" (4 types) or "Standard" (5 types), and for those who don't like red wine, there is the "Bianchista" with only 5 types of white wine. If you're having the course here, you must order the pairing. I'll explain the reason later (*´꒳`*) Before the course, the sommelier explains the ingredients. The beautifully displayed vegetables on the cart are mostly unfamiliar and intriguing. Each ingredient is carefully explained. Expectations rise on how these ingredients will be cooked and presented on the plates (*´∀`)♪ Then, we savor the dishes and wines that are brought one after another with all our heart and soul. The dishes have an Italian base but are rich in Japanese flavors that are familiar to Japanese people. The wines are not limited to Italian ones but also include French, New World, and even Japanese ones. A new experience was the service of a digestif after dessert (*≧∀≦*) Grappa and Limoncello made with homemade yuzu were served, ending the meal with a strong drink (*≧艸≦) The digestif is also served on a cart, allowing you to choose your favorite (*´∀`)♪ The girls' night out lasted about 4 hours, and even friends who don't drink much wine were surprised by how much they enjoyed it. The dishes and wines are excellent on their own, but pairing them makes both the food and wine taste even better, making the meal that day incredibly satisfying. I'll say it again because it's important. If you're having the course here, you must order the pairing. Grateful to the chef and sommelier who gave us a wonderful night (*´ω｀*) Thank you for the meal. <IL PRINCIPE Dinner Course B> 10,000 yen including tax <Pairing Sommelier> 8,800 yen including tax *10% service charge not included ○Stuzzichino × Champagne ◎Spring Onion Panna Cotta, Sweet Shrimp, Cuttlefish, Beets ◎Marinated Japanese Sardine, Firefly Squid Confit, Izumi Fuki, Carol Seven ◎Crispy Wheat Chenchi Salad, Japan Inoshishi Pate, Butterbur Sprout ◎Sashimi Carpaccio of Seasonal Fish × White Wine ◎Momonosuke Turnip Vellutata × White Wine ◎Spring Kokkori ○Focaccia

On this day, I was invited by a friend to a girls' night out at a fancy Italian restaurant in Kitahama, and I was excited! The restaurant is located just across the bridge in front of the Central Public Hall, and the entrance is down the stairs. The interior of the restaurant is classy and elegant, which made me a bit nervous at first. The chef explained the ingredients for the day, all of which were carefully selected by the chef himself from the market. I was particularly excited that day because they had just received white asparagus from Italy with tags on them. The dinner course included a variety of dishes such as a special ravioli, fish carpaccio, and a delicious dessert made with white asparagus. Each dish was paired with a wine selected by the sommelier, which enhanced the flavors of the food. The atmosphere was lively, and we started the evening with a toast of champagne. One of the highlights of the meal was the white asparagus dish with sea urchin and caviar, which was absolutely delicious. The combination of flavors was exquisite, and I couldn't get enough of it. The pasta dish with clams and fish roe was also a standout, with a rich tomato sauce that complemented the seafood perfectly. Overall, it was a fantastic dining experience with great food, wine, and company. I highly recommend this restaurant for a special night out with friends.

Today, I was invited by a friend to visit this place that I've been wanting to go to for a while. It's a classy and sophisticated restaurant where you can feel like a grown-up. The food and wine were incredibly delicious, so I highly recommend reading my detailed review below. [Course Received] IL PRINCIPE Dinner Course B (10,000 yen) Bianchista White Wine Selection (5,500 yen) Before the course started, we were given an explanation of the ingredients being used. Here are the ingredients for the day: - Bantein (related to pomelo) - Nara Prefecture spring shiitake mushrooms - Red radish - Beets - Momonosuke turnip soup - Blood orange - Golden kumquat - Mini tomatoes - Carol Seven lettuce - Oak lettuce - Radish - Black and spring carrots - Italian puntarelle - Petite burl leaf - Stridolo - Awaji Island new onions - Morel mushrooms - Truffles - Bassano del Grappa white asparagus - Edamame - Wheat flour - Black wheat flour from Puglia, Southern Italy - Nara Prefecture Ayamidori Now, let's enjoy the delicious dishes! First Course: - New onion panna cotta (sweet sea bream, monkfish liver, beets) - Marinated sardine (abalone confit, Izumisou fuki, Carol Seven) - Burnt wheat salad (Japanese wild boar paté, butterbur) Second Course: - Fresh fish carpaccio (Wakayama stone bream, Wakayama mackerel, fresh wakame seaweed, Yuzu citrus, Greek feta cheese, Yamato Ichikou green onion, red radish) - White wine: Wimmer Czerny (crisp and lemony taste) Third Course: - Momonosuke turnip velouté (seasonal vegetables, clams, homemade bottarga, golden kumquat) - Spring coccoli (bamboo shoots, fresh green seaweed) - White wine: Antonio Caggiano Fiano di Avellino Besharel 2019 (refreshing orange-like taste) The dishes were amazing, with each ingredient complementing the other perfectly. The flavors were exquisite, and the textures were delightful. The attention to detail in the presentation and taste made the dining experience truly memorable.

On January 20, 2022, there were 6,000 infected people in Osaka? It doesn't matter. I knew there was an Italian restaurant near Kita-Osaka Central Public Hall. By chance, I visited for the first time. The interior of the restaurant has a more luxurious feel than I imagined. Osaka has very few "ristorante" restaurants. There are over 2000 Italian restaurants, but only about 10 are classified as "ristorante" in popular review sites like Tabelog. Leaving that aside, it was my first ristorante experience in a while. The dishes, made with a focus on ingredients, were all delicious and visually appealing. The chef seemed to have read my reviews because the pasta at ristorante was just as I had imagined. The main dish was wild boar, not Wagyu beef, which made me happy. The rating is as per the points given. PS. Reservations are required for all seats. Even in the midst of the pandemic, they do not charge a cancellation fee for last-minute cancellations due to fever or other reasons. ● Chef: Hiroshi Nakagawa Born in Nara Prefecture in 1979, trained at numerous restaurants in Japan. In 2005, he went to Italy and worked at renowned restaurants like "Ristorante La Giostra" in Florence and "La Taverna" as head chef. He is known for his Tuscan cuisine that emphasizes the natural flavors of ingredients. He returned to Japan in 2012 and has since worked at various restaurants, including "Trattoria LOGIC osaka" and "Ristorante IL PRINCIPE." ● Ordered: Stuzzichino, Wakanoura Carol Seven and mountain udo, Ice fish Prezzemolata, Marinated Choshi cold mackerel with Atago pear, Western wasabi, and mint, Eight-headed yam Calrettiera with Sicilian capers, White parasol Veltlatterta with refined paprika powder, Salame Finocchiona with sweet shrimp, spot prawn, and seri, Seasonal fish Crudité with beets, Karasumi tartare with lotus root pickles, Homemade red shiso salt vinegar jelly, Winter Italian Royale with farm prenoir chicken, nanohana, Apios, basil fonduta, scallop, pistachio, white sturgeon caviar, and have beak first apple seaweed Nyotkoffritto, Lardo di Colonnata, Izumi fuki, and cod milt gratin, Today's insalatina with about 10 types of seasonal vegetables, Zao Gokumi yogurt and red madonna with homemade yellow yuzu vinegar, Handmade pasta Tagliolini with autumn-winter Suruga Bay cherry shrimp, seasonal mushrooms, and shungiku, Bottarga from Sardinia with black garlic Acquacotta, Skiyatchata with Nara and Nohikari rice flour, Bacalao mantecato with kumquat, black truffle, Ravioli ricotta e spinaci with Waka 29 workshop Honshu deer ragout, Cantigiano, Uda gold cow brave homemade dried persimmons, Ricotta salad with seasonal fish Zuppa di Pesce, Yamato Ichiko negi and hazelnut paste, Verde foie gras butter, turnip leaf oil, Spelt wheat and green soy ayamidori, turnip and seasonal shellfish broth, Inoshishi from Nihon Inoshishi farm Alista, Homa octopus salsa Orlandese with pomegranate, Parmigiano Reggiano, purple sweet potato, Dessert ① to ③: ① True Tiramisu, ② Baba Napoletano, ③ Tansan Sake Brewery freshly squeezed sake kas semifreddo, Kihou-cho Meyer lemon and cardamom sottochirotsupo, Yamato Kogen genmaicha powder, Nara Prefecture Sori Village's new fruit Kurotsukante, Piccolidolce Cantuccini Italian-style amber sugar, King's fresh black truffle cheesecake, Drinks: Homemade shikwasa vinegar (from Wakayama), Sicilian wine. Thank you for the feast.