After three years, let's start with a panini? A delicious Italian sandwich with crab, avocado, and lettuce, each with a different seasoning, creating a great harmony. The cold corn soup with complex flavors was amazing. The abalone rice salad had a wonderful mix of sea and rice flavors. The carpaccio was not your usual carpaccio - it was delicious. The uni pie with truffle was confusing but delicious. The 50ml pairing was just right. Maybe next time when the kids are grown up? The fried golden eye snapper was delicious. The 100-year-old balsamic vinegar had a dignified taste. The tagliolini with matsutake mushrooms smelled wonderful. The sirloin from Hiroshima was born tasty. But now I'm a bit full, time for dessert! It was confusing but incredibly delicious. I got too drunk in the end, the 30ml was the right choice. It was delicious! The price has gone up, but it's understandable in this day and age.

After a 2-year absence, I returned to the restaurant for the third time. The first visit was too delicious, making the second visit a bit disappointing. But this time, everything was perfect! The sujiko with foie gras was refreshing with a hint of sea flavor, absolutely delicious! The cherry blossom meat crepe with truffle was incredibly tasty and paired well with the drinks. The clam and yuba potato soup, aged for 2 years, had a strong clam or sea taste that might not be for everyone, but still delicious. The smoked eel carpaccio was amazing, with a smoky flavor and perfect saltiness. The fried bonito fish was unbelievably good, crispy on the outside and fluffy on the inside. The lasagna with cheese and sea urchin collaboration was unexpectedly delicious, leaving me in awe. I realized that the 75ml wine pairings were too much, so I'll go for 30ml next time. The black abalone was impressive but too much for one person. The Hiroshima meat dish was good, and the fig custard cream was a delightful surprise.

The state of emergency due to the novel coronavirus has been lifted, and the city is slowly regaining its vitality. I believe that those in the food and beverage industry have experienced a lot of hardship during the self-restraint period, so we must also support the industry's reopening activities! I am resuming my food blog activities, and I was lucky enough to have the opportunity to visit this restaurant, which is difficult to book. As a Michelin-starred restaurant, I had high expectations not only for the food but also for the service. The dishes, which are made with a focus on ingredients, were cooked to bring out the maximum flavor, and I had a truly blissful time. ⚫ A comparison of Uni from Aomori and Kumamoto. The perfect match with 15-degree sugar content mango. ⚫ I tried quail eggs for the first time. When eaten in one bite with caviar on top, the rich taste of the egg spreads in the mouth. ⚫ Quail skewers? Haha, quail meat is also fresh and tender, with the accent of sansho pepper. By the way, the skewer is made of sansho wood. ⚫ Saba carpaccio. The fresh saba is delicious on its own, but even more delicious with the sauce. The white and red roe of saba are also served on the side. ⚫ Densuke Tempura with balsamic sauce. A crispy fried Densuke eel topped with balsamic sauce and grated truffle. ⚫ Spaghetti mixed with chives and Awaji Island abalone. I had never tried spaghettini before, but it was fresh and delicious. The Awaji Island abalone was large and chewy. ⚫ Kyoto duck with carrot sauce. A dish of duck meat without any gamey taste, served with carrot sauce. The duck meat was resilient, and the sweetness increased as I chewed. ⚫ Peach and pineapple with watercress. The champagne and wine served with the meal were also wonderfully selected. I think this restaurant will become difficult to book again once daily life returns to normal, but it is a place I would love to visit again.

This is a restaurant in Nishi-Temma, known as one of the top Italian restaurants in Osaka. It is a restaurant named "Pgreco" (pi greco) that embodies the concept of seeking endless answers that have yet to be found. The restaurant was born from the former Poan → Akuiru → and has a simple exterior, but the concept is lovely. The menu offers a lunch set for 10,000 yen, which includes various dishes such as cheese platter, ikura and corn from Hokkaido, crushed conger eel with truffle in peanut sauce, eggplant and crab from Awaji, hand-cut pasta with Italian porcini mushrooms, fig with custard cream, chocolate tuile with espresso cream, and various drinks. The quality of the ingredients used is good, and the chef's skill in creating Italian dishes is evident. The pasta, especially the hand-cut noodles, has a nice texture, and the flavors are well-balanced. The grilled kinmedai scales were particularly delicious. Overall, the combination of seasonal ingredients and Italian twists in the dishes was wonderful. However, the service was lacking, and the restaurant was not crowded during lunchtime. Despite this, enjoying a leisurely lunch with plenty of drinks made the experience enjoyable. The quest for answers that have yet to be found continues at Pgreco.

When I woke up, the clear blue sky spread out just as the weather forecast predicted. A sense of excitement filled my heart like a balloon, and my tension rose. I prepared myself, ordered my favorite sandwich from the usual bakery, grabbed a bottle of casual champagne from the wine cellar, and packed it in a picnic bucket. After checking the trunk full of luggage, I headed west along the coastal road. I arrived at an Italian restaurant in Nishi-Temma, where traffic congestion is a daily occurrence. Despite the popularity, the restaurant was almost empty. The delicate and powerful dishes served were accompanied by the chef's attentive gaze. Unlike many Italian restaurants that tend to follow the country's story, this one conveyed its own unique worldview and served delicious food. The ingredients used in the dishes stood out, showcasing a level of knife skills rarely seen in this type of restaurant. However, the lack of warmth in the service, like the interior, may have affected the overall satisfaction. Nevertheless, this restaurant is a must-visit in the Umeda area. Dr. Johnson would surely appreciate it. After all, enjoying the moment is more important than putting on a performance. It's more uncomfortable to spend time strengthening your core. There are many things that need to be done before reaching the seemingly close blue summit. So, it's not easy to climb. Each bite evoked memories of that time and skill, satisfying both our stomachs and hearts.

I came for a holiday lunch. I had chawanmushi, steamed clams, eel carpaccio, white asparagus soup, cod milt, truffle gratin, pasta with wild vegetables, and Hiroshima beef. The truffle gratin was delicious. I also want to come back for the pasta with wild vegetables.

Instagram: miimi__miimi Ameba Blog: ♡ Miimi's 365 days ♡ [P Greco] Ranked 8th in the Italian division of Tabelog (2018/09). Congratulations on being the first Italian restaurant in Osaka to receive a Michelin star ☆ We celebrated the birthday dinner of a close male friend in Pigreco to join in the festive mood. Owner Chef: Shunsuke Fukumoto Originally from Osaka. After graduating from Kyoto Culinary School, he joined Ristorante Hiro main store. After 5 years of training, he went to Italy. He gained experience in various restaurants in Northern Italy such as Lombardy's Bersagliere, Viadelborgo, and Tuscany's Da Bracali for a total of 7 years. Upon returning to Japan, he became the head chef at Ristorante Hiro Osaka store. In April 2013, he opened P Greco in Nishi-Temma, Osaka. The name "P Greco" comes from the Greek letter "π", meaning "pi", or "circumference ratio". It signifies the desire to continue searching for answers that are yet to be found, similar to the never-ending "pi". The dream of blending people, space, and food harmoniously, creating a warm atmosphere filled with smiles and a circle of friendly people, just like the "circumference ratio". He puts his best efforts into each dish to make this dream come true and welcomes everyone to experience it. Location and Exterior: Located in Nishi-Temma, famous for its antique shops. The exterior resembles Italian architecture with a corridor-like structure. The interior is chic and stylish, with a view of the kitchen through glass. Dinner Course: Chef's recommended course for ¥17700 (including tax) - Champagne toast to celebrate the birthday - Various appetizers including Oki Akagai clam and yellow peach panino, basil and zucchini cold soup, Miyazaki pheasant and Ossetra caviar, etc. - Main dishes such as swordtip squid and pear salad, Tottori wagyu fillet, Matsutake mushroom tagliolini, and more. - Dessert: Fig and water buffalo ricotta cheese gelato - Petit fours and tea Overall, Pigreco offers a unique and creative dining experience with a blend of Italian culinary expertise and a touch of originality. Chef Fukumoto's dedication to using carefully selected Japanese ingredients adds to the exceptional quality of the dishes. It was a night full of surprises and discoveries.

Instagram: miimi__miimi Ameba Blog: ♡ Miimi's 365 Days ♡ Food Memo 2017.4 [P Greco] Last night was my ex-boyfriend's birthday, so I celebrated it in a small way. We've known each other for 20 years, so this might be the 18th or 19th time celebrating his birthday. He has many friends, so he has glamorous birthday celebrations every day. I chose a quiet Italian restaurant in Osaka for the celebration. - Owner & Chef: Shunsuke Fukumoto Originally from Osaka. After graduating from Kyoto Culinary School, he worked at Ristorante Hiro for 5 years before going to Italy. He gained experience in northern Italy at restaurants in Lombardy (Versalier, Via del Borgo) and Tuscany (Da Bracali) for a total of 7 years. Upon returning to Japan, he became the head chef at Ristorante Hiro Osaka. In April 2013, he opened Pi Greco in Nishi-Temma, Osaka. The name "P Greco" comes from the Greek letter "π," which represents "pi" or "pi ratio." It symbolizes the endless pursuit of answers, much like the never-ending "pi ratio." He named the restaurant with the hope that the dream of connecting people, spaces, and food in a continuous loop of smiles and warmth will continue. - Location & Exterior: Located in Nishi-Temma, a famous antique district with art shops. The exterior resembles Italian architecture with a corridor-like structure. The interior is chic and stylish, with a glass window offering a glimpse of the kitchen. - Dinner Course (3 courses): I opted for the chef's recommended course at 17,000 yen, plus a wine pairing of 5 wines at 6,500 yen. We started with Champagne for the toast. - First Antipasto: A sweet onion wrapped in buffalo milk butter. Delicious! - Second Antipasto: Hokkaido sea urchin and buffalo ricotta cheese. The sea urchin was rich and paired well with the fresh onion puree. - Third Antipasto: Awaji clams, fiddleheads, and fregola. The fregola pasta from southern Italy paired perfectly with the seasonal fiddleheads and clams. - Fourth Antipasto: Awaji mackerel carpaccio with Tokushima fruit tomatoes. The mackerel was of the highest quality, and the Tokushima fruit tomatoes added a nice sweetness and acidity. - Bread from "Pain de Sucre," a favorite of Michelin-starred and high-end restaurants. [Translation ends here]

Food Memo 2015.8 "Pi Greco" First Dinner Review Osaka Italian Division 5th Place Before, I visited this restaurant for lunch and it was a hit, so I decided to try their dinner for the first time. I always provide detailed information to ensure that readers can easily understand, even if they are reading for the first time. The chef, Shunsuke Fukumoto, is from Osaka and graduated from the Kyoto Culinary School. After training in Italy for 7 years, he returned to open Pi Greco in Osaka in April 2013. The restaurant is located where Acuueil used to be. It is a stylish place with glass windows that allow you to see the kitchen. The dinner courses range from 11800 yen to 17820 yen. This time, I tried the 17820 yen course. The meal started with a champagne toast, and the ingredients used were introduced. The first course included fried Awaji conger eel with plenty of shaved truffles. The second course featured Fukui sweet corn gelato with caviar. The third course was a sweet onion ame with a buttery cream inside. The fourth course was a carpaccio of Uni from Sanriku, Kinmedai from Awaji, and fruit tomatoes from Kochi. The fifth course was thinly sliced abalone with porcini mushroom consomme. The sixth course was Wagyu deer loin from Tottori with fig-scented sauce. Each dish was paired with a specific wine, enhancing the overall dining experience.

Food Memo 2015.72nd time and the rumor that I went to that famous restaurant ♡ "P greco Pi Greco" If you are a gourmet, you may already know this place, right? The location is in Nishi-Temma, Kita-ku, Osaka, where the former two-star restaurant Akuyuiru was located. The interior of the restaurant has changed a bit. Akuyuiru has changed its location and name, and now has a restaurant called "Pwan" in Fukushima. Yes, that's the famous two-star French restaurant "Pwan" that is always fully booked. Today, I went to this restaurant. It opened in April 2013, but it was not well-known at all, and even someone like me who enjoys searching for restaurants didn't know about it until last year. And the surprising thing is that despite being unknown, the lunch course is a bold 7,720 yen (including tax and service charge). It's not French or Japanese cuisine, it's an Italian restaurant. Isn't that confident? I personally love this kind of restaurant. I visited last year and fell in love with it. Since then, I have tried many times, but finally this time I was able to make a lunch reservation. Chef Shunsuke Fukumoto, a native of Osaka. After graduating from the Kyoto Culinary School, he joined Restaurant Hiro's main store. After 5 years of training, he went to Italy. He gained experience in restaurants in northern Italy such as Lombardy (Bersariere, Via del Borgo) and Tuscany (La Bracali) for a total of 7 years. After returning to Japan, he became the head chef of Restaurant Hiro's Osaka branch. In April 2013, he opened Pi Greco in Nishi-Temma, Osaka. Cutlery: Cutipol Tableware: Sugahara, etc. There were two lunch courses available (as of July 2015): - 11,880 yen (including tax and service charge) - This time's course: 7,720 yen (including tax and service charge) Now, let's talk about the dishes: - Amago fry with Tenryu River fry - Milanese croquette "Mondegini" with onion jam - Three colors of red uni, white asparagus from Kagawa, and black abalone consomme cream sauce - Saffron-flavored baked risotto with Aichi clams and spear squid ragout - Nemuro true tsubugai and Tokuya fruit tomato spaghetti - Kumamoto cherry blossom meat (horse meat) fillet bisteca with Hana Sansho - Hokkaido burrata cheese and strawberry vanilla scent dessert - Homemade fresh mint herbal tea The restaurant offered a wonderful dining experience with carefully selected ingredients, intricate presentation, and delicious flavors. Pi Greco is a new high-class Italian restaurant in Osaka, following Ponte Vecchio and Quinto Canto. Cheers to that! Thank you, Chef Shunsuke Fukumoto, for the amazing experience.

Today, it seems that a group reservation was suddenly canceled, so the restaurant was almost empty and we were able to relax. The pasta was especially delicious. It paired perfectly with the wine. Thank you for the wonderful meal.

Ordered the course meal and wines that paired perfectly with each dish. The flavors were exceptional, and the presentation and service were top-notch.

The third visit was for our 10th wedding anniversary. Every dish was impressive as always. The flounder was particularly memorable. The dishes may look simple, but they are quite intricate. This is a restaurant where you feel like going back on special occasions.

We visited on our wedding anniversary. We were surprised by the luxurious course menu at lunch! The chef's dedication is powerfully expressed in each dish of this new Italian cuisine.