(2016, May) A review from a 3.49 reviewer named "Nちぇん" was first posted, followed by "KらKらな日々", and it looked very delicious, so I visited with friends for a small offline meeting. ~Lunch Course~ ● First Bonito Crudo with Salted Egg Yolk and Grilled Myoga Salad with Vinegar Orange and Jalapeno Sauce ... The sticky, firm bonito is served simply raw with elaborate condiments like salted egg yolk and grilled myoga. ● Broth of Pheasant and Chicken Stock, Mebaru, Hachiku, and Wood Bud ... A dish made with a whole pheasant for the broth, adding a chicken stock instead of bonito flakes. It has a taste of Japanese essence. ● Gemelli with Marinated Shishamo Smelt and Butterbur-flavored Puttanesca ... Fresh and shiny shishamo smelt with bouncy pasta made with egg whites. ● Kitara with Braised Sauce of Sakura Pork and Porcini Mushrooms, Pickled Onions ... A rich pork ragout with a wonderful aroma of porcini mushrooms that makes you want to lick the plate. ● Veal Sauté Wrapped in Potato Starch, Shallot Bagna Cauda, Bitter Celery Sauce, Fava Beans, and Tarano Sprouts ... Veal wrapped in crispy potato starch sheets, with a moist texture. The seasonal sauce is also excellent. ● Dark Cherry and Vanilla Gelato with Chocolate Mineral ... Topped with thinly shaved chocolate with nuts and dried fruits. ● Natural Yeast Bread ... Two types were served. ● Cappuccino ● Franciacorta Bottle ● Red Wine Glass Every dish is elaborate and full of seasonal flavors, with impeccable taste. The chef used a "chicken stock" instead of bonito flakes for the broth, and also brought the actual "chicken stock" for us to taste. The veal wrapped in potato starch and the main course with a twist were superb, and the hand-made pasta was smooth and bouncy! The service lady was also very pleasant, and we enjoyed our meal comfortably. The chef himself brought the dishes and explained various ingredients, with a cheerful and friendly demeanor. They have a policy of not charging service fees or water charges. It's a reasonably priced and wonderful lunch, so it's likely to be fully booked soon and difficult to make a reservation. It was the best lunch in a hidden gem (truly hard to find place). I would love to visit for dinner as well. Thank you for the meal.

I had been curious about this restaurant for a long time. Since I live in Tokyo, I had decided to visit once the situation with COVID-19 settled down. I had plans in Osaka, so I made a reservation right away and visited with a friend to celebrate her birthday. First of all, the phone reservation was so impressive, with a voice that was as gentle as a ringing bell. The service was polite and wonderful. When we arrived, we had to navigate through a narrow alley or path to finally find the door. Upon opening the door, a clean space opened up before us. As soon as we sat down, we were greeted by very cute plates. We had driven there, but we decided to leave the car in the parking lot so we could enjoy the pairing with our lunch. Everything was so meticulous and delicious. Each dish was brought to us with care and excitement. The anticipation, the visual delight of the food, the wonderful aroma, and the deliciousness - everything made us so happy. I hope the joy and comfort of this place can be conveyed through the photos. I would love to visit this restaurant again.

At first, the plates set up are sure to excite girls. Each dish is carefully and gently made, filling the stomach without causing any indigestion. The surroundings are filled with couples celebrating birthdays or anniversaries. It was just an ordinary day for us. Still, it was a memorable restaurant.

I visited the well-known hidden gem restaurant, "Due Fiori," in Nishi-Temma for lunch! When I arrived at the building where the restaurant is located, I was a bit confused as to where it was. It turned out that the entrance to the restaurant was in a rare side alley, which added to the excitement. Once inside the restaurant, I was greeted by a beautiful and lovely atmosphere. There were only about four tables, but the cozy feeling was palpable. The staff were attentive and kind, making my experience very enjoyable. The food was a unique blend of Italian cuisine with a hint of Japanese influence. The highlight for me was the wagyu beef carpaccio, which was seared tableside with charcoal, and it was incredibly delicious. Another standout dish was the firefly squid peperoncino, which left a lasting impression. I discovered another great restaurant and had a wonderful meal. I can't wait to visit again for dinner!

This is my second visit since I came here a few years ago. The restaurant is located down a narrow alley, giving it a hidden gem vibe. The Italian dishes with a touch of Japanese elements were both cute and delicious, starting from the appetizers. The chef kindly explained each dish to us. Both the pasta and meat dishes were tasty. The dessert served in a large glass was stylish and delicious. The non-alcoholic drinks, which were original creations, were also very tasty. The cost performance was great, and I left the restaurant feeling very satisfied. This is definitely a place I want to visit again.

The stars on Tabelog may be low, but this place should be more highly rated. Lunch for 6500 yen with no service charge and this quality... it's better than many Michelin-starred or top 100 restaurants! Each dish is carefully crafted, and you can't help but think "this is delicious!" with every bite. I devoured both pasta dishes. It's no wonder, as the former head chef of Ponte Vecchio is behind it all. The atmosphere is elegant and easy to chat in, and the price range is good, making it a great place to celebrate a friend's birthday. ☺︎

It had been a long time since our family of four got together, so I suggested we go to a restaurant I had been curious about. The course was a very reasonable 6050 yen including tax, and there was no service charge ( ・∇・). The food was delicious (the chef used to work at Ponte Vecchio), and the main pasta dishes were generous in portion size. Personally, I really appreciated that they didn't push alcohol on us and instead kept refilling our water (＾ω＾). I don't like restaurants that try to make you drink expensive wine quickly during a short lunch course, so I was happy with this place. Ah, so this is what they mean by a good restaurant. It helped me get back to my senses after eating too much at ridiculously expensive restaurants in Tokyo. I definitely want to go back!

This is an Italian restaurant located in Nishi-Temma. I usually don't pass by this area much, so I kept walking past the front of the restaurant several times before I realized it. When I entered through the narrow entrance, I was amazed by the beautiful interior of the restaurant. The food is creative Italian cuisine. Each dish was unique and harmonious, making it very enjoyable to eat. I'm not a fan of dishes with lots of flowers as decoration, but here the presentation is beautiful without being excessive. The use of seasonal vegetables and the unique twist in the dishes kept me from getting bored even when I was full. I will definitely visit again!

I visited my favorite hidden gem Italian restaurant, Ristorante Due Fiori, for a farewell lunch for my close doctor friend who will be leaving Gifu for a while. We started with a toast of non-alcoholic white wine spritz, which was refreshing and paired well with the crunchy texture of the Ezo Ishikage shellfish and the tangy jelly in the elegant glass. Next, we enjoyed a dish reminiscent of matsutake mushroom steamed in a white porcelain cup, where we found fluffy conger eel under the soup, along with jade, matsutake, and vinegar citrus flavors. The pasta dishes we were looking forward to were also delightful - the short pasta with veal and spinach ravioli in butter sauce had a surprising nutty punch balanced by a gentle milk foam aroma, while the long pasta with tender saury confit in a rich marinara sauce was a concentrated taste of autumn. For the main course, the perfectly cooked pink-hued duck with generous porcini sauce was a dynamic explosion of umami. The dessert, a fruit-filled macedonia with fermented milk espuma, offered a sparkling texture that was a delightful surprise beneath its voluminous appearance. I thoroughly enjoyed the depth and creativity of Chef Tsuchiya's dishes and look forward to trying the tasting menu with wine pairing next time. Thank you for the wonderful meal.

Today, my family and I visited a restaurant in Nishi-Temma called "Ristorante Due Fiori" that I had been curious about for a while. It was a quiet Sunday, with sparse people in the tranquil streets of Nishi-Temma. Tucked away in a narrow alley behind olive leaves, we found the restaurant. As we opened the quiet door, we were greeted by a small space with a white tablecloth adorned with blooming Suga Hara flowers. The atmosphere exuded elegance and charm that would captivate anyone, regardless of gender. The chef here, Chef Tsuchiya, was previously the head chef at Ponte Vecchio. Embarrassingly, I was not familiar with the taste of Ponte Vecchio, but I was excited to experience both the restaurant's cuisine and the mysterious new place. We started with a lemon cocktail with alcohol, which was refreshing and had a subtle bitterness and a crisp acidity that reminded me of lemons basking in the sun under a clear blue sky. Next, a jar of caviar was presented on a plate, which we mixed with striped jack, jade eggplant, and okra. The harmonious blend of smooth flavors was a delightful surprise. Even my daughter, who usually dislikes raw fish, enjoyed it immensely. We then had a cold soup made from corn, which was sweet and refreshing. The delicate saltiness of the soup enhanced the sweetness of the corn, creating a smooth and satisfying experience. The pasta dish, Kitara, featured grilled conger eel with bottarga, which was a delightful combination of flavors. The summer vegetables were presented beautifully, with each grain of pasta dancing on the plate. Our main course was the Setouchi beef and foie gras Rossini, but we opted to have it without foie gras. The meat was tender and flavorful, and the pickled onions and the subtle scent of sansho pepper added a unique touch to the dish. The variety of flavors and textures in each dish showcased Chef Tsuchiya's talent and creativity. The meal was a culinary journey filled with surprises and delights. The lunch course we had was priced at ¥6050, including a cocktail and a glass of red wine. In conclusion, the restaurant did not charge any service fees, water fees, or additional charges. While it may not offer full service, we had the opportunity to speak directly with the chef and learn about the dishes. It was a memorable dining experience that left us impressed and satisfied.

DUE FIORI in the Nishi-Temma area is a hidden gem for adults. The chef, Mr. Tsuchiya, who worked as the head chef at PONDE VECCHIO for 13 years, runs this restaurant. The atmosphere is transitioning from spring to early summer, and the dishes are delightful. The Menu for April includes dishes like scallops, caviar, and risotto. The food was delicious, especially the tiramisu and gelato with macaron. Don't miss out on this hidden restaurant in the Nishi-Temma area.

Ristorante Due Fiori I chose this restaurant because it was quite delicious and the seating distance was good, so I didn't mind about Corona. Menu for the day: Appetizer: Cold dish of grilled red abalone with a jellied sauce of the umami flavor of the abalone combined with the saltiness and richness of caviar - very delicious. Western-style chawanmushi with pheasant and chicken broth, containing eel - a specialty dish of the restaurant that is always tasty. Bread and butter: Butter with celery flavor, always well-crafted and delicious. Sakuradai (cherry sea bream) and bamboo shoot risotto-like pilaf served in a unique setting, with uni and egg yolk sauce added - absolutely delicious. Truffle sauce pasta - a luxurious dish with an additional cost for changing the sauce to truffle. Sakura pork wrapped in pie crust with fava bean sauce - a light and delicious meat dish. Dessert: A unique and tasty dessert with candied mandarin orange on top. Coffee to finish the meal. Overall, the meal was delicious, but the mixing of the sauce and ingredients for the sakuradai and bamboo shoot pilaf could have been done by the staff to ensure a professional presentation.

I wanted to go to #Ristorante Due Fiori #Ponte Vecchio, Chef Tsuchiya's hometown, where the lunch course is 5500 yen for 6 dishes #Champagne. First, I had an appetizer of #Imizu's cold amberjack, which was incredibly delicious with a sauce made of fruit tomatoes, grated onions, and apple acidity mixed to the bottom! The fried cabbage on the side was a nice touch. The #rye bread? was delicious, especially when paired with fermented kumquat butter. The winter vegetable minestrone was interesting, with the sweetness of sweet potatoes, grilled rice cakes, and Genovese. The #Kittara spaghetti with plenty of homemade karasumi sprinkled on top! The sauce was rich when licked alone, but combined with Kittara, it was spicy? The grilled leeks were irresistible. The #spaghetti with wild boar ragu was to my liking, so I changed it to red wine. However, it's common in Italian cuisine to have two consecutive pasta dishes, which I don't really need. 😊 And for the main course! Without duck, foie gras wrapped in chicken with #sobakaki, soybeans, and a mix of Japanese flavors. At first, the taste was unfamiliar, but as I added wasabi and my taste buds adjusted, it became delicious. Hmm. Interesting. The dessert to finish was a masterpiece with strawberries, milk gelato, and various layers of other desserts! I would go to this cafe just for this. What was even more delightful was that there were no service charges or water fees! The spirit of wanting customers to enjoy the delicious food of the chef without any shortage was conveyed completely.

I had a reservation for 20:30 and was told multiple times to arrive 10 minutes early. I arrived 10 minutes early as instructed, but ended up waiting for about 20 minutes in the cold, which dampened my mood. The dishes that came out were all delicious, especially the clam and caviar dishes, as well as the foie gras in an oden style. The wine was also delicious.

I had some business in Umeda, so I had a great lunch at Ristorante Due Fiori. I made a reservation through Ikkyu (got 500 points) and the menu for the day was around 6000 yen. I think it was a good idea to dress nicely for this occasion. The marinated saury with turnip leaf sauce was delicious, with a perfect balance of bitterness and saury aroma. The butter with matsutake mushroom fragrance and the clear soup with flounder and watercress were refreshing. The pasta with shungiku (edible chrysanthemum) and salted salmon roe was unique and flavorful. The tripe hamburger had no off-putting smell and was incredibly tasty. The charcoal-grilled young bird was incredibly moist and tender. The dessert with chestnut and tiramisu was divine, especially with a touch of rum and ice cream inside. The cappuccino was also delicious. The restaurant, reminiscent of Kyoto's Chimera, does not charge a service fee (including water). Overall, the food was delicious, and I would love to come back seasonally.

I was looking forward to it, as I heard that the chef used to work at Ponte Vecchio, which I used to love. They offered a private dining experience due to COVID-19 measures, which allowed us to relax. It brought back memories of Ponte Vecchio and felt nostalgic. The Italian dishes were a bit typical, with bread, risotto, and pasta, but a bit lacking in flavor. The olive beef was tender and delicious.

On a certain day in June, with the rainy season sky spreading over Osaka, near the Osaka District Court, I found a restaurant tucked away in the midst of buildings. Upon entering, I was led to a table in the back where I requested a wine pairing. The courses included: 1. Hair crab, winter melon, tomato basil jelly 2. Pheasant and chicken broth, conger eel and potatoes 3. Sweetfish confit, Parma ham, fig and strawberry vinegar 4. Suckling pig croquette with vegetables mixed with dried tomato puree 5. Conchiglie made with egg white, bonito smoked with olive tea leaves, and Shishito pepper 6. Barbary duck and burdock stew, linguine, Sichuan pepper (topped with black truffle) 7. (Main) Roasted baby lamb with peperonata, baby leaf, skin-on young corn, walnuts, sesame oil powder 8. Mini watermelon granita with mint and Sambuca aroma 9. Small torta with fermented cream, dark cherry, vanilla ice cream, served with homemade yeast bread The dishes were well thought out, incorporating a mix of Japanese and Italian flavors, making for a truly enjoyable experience. The menu changes monthly, with the wine pairings also being adjusted accordingly. I highly recommend giving it a try!

We were taken care of at an event. I was shocked when I first heard about it. Italian cuisine that goes beyond Italian. The expression of using ingredients with a warm, gentle, and loving taste including Japanese taste. A serious hidden gem in Nishitenma, Du Fiori by Chef Tsuchiya × a serious hidden gem in Tamatsukuri, Tsuji Chikara Shachihoko. A perfect pairing dinner with a sense of the season, feeling the Japanese taste in Italian cuisine. Thank you very much to all the participants. And thank you to Chef Tsuchiya and Shachihoko Tsuji Chikara. Du Fiori website: http://www.due-fiori.com/ Shachihoko link: https://www.hotpepper.jp/strJ001167968/amp/

I finally had the opportunity to visit a restaurant that I had bookmarked and been curious about for a long time. We were the only customers at the time, so we were able to relax and enjoy our time there. The table setting was lovely and really lifted our spirits. We decided to go for the wine pairing option, and cheers to that! One of us had a tuna allergy, so they kindly switched the dish to a delicious confit of sweetfish instead. It was even better than the salt-grilled sweetfish I had tried before, with a wonderful texture and perfect cooking. The wine pairing was great as well, allowing us to try wines we wouldn't normally choose ourselves. The soup made with chicken broth was memorable, although a bit difficult to eat. The two pasta dishes were quite filling, especially with the summer truffle topping we added. The Akita beef dish with grilled eggplant and ginger was a unique blend of Italian and Japanese flavors, with a sweet and gentle taste. The dessert, made with ground cherry, was interesting but I wished there were more options considering we had two pasta dishes. Overall, the service was excellent, with the chef coming to explain the dishes and the handsome staff providing attentive service. It was a delightful lunch experience. Thank you for the wonderful meal!

This is my first visit to the truly hidden gem, Due Fiori. Today, we had a private lunch event organized by the renowned restaurant Pondebekio, and the chef's storytelling through his dishes had a beautiful and gentle touch of traditional Japanese taste. The heartfelt service left a lasting impression on us, and seeing everyone's smiles, I am once again convinced that this restaurant is truly wonderful and worth choosing. Thank you, Chef Tsuchiya! I will definitely visit again.

The entrance is like a hidden retreat, which already makes you excited. The interior is clean and stylish. Every dish is brought out with the chef providing detailed explanations. When the chef first appeared, I was amazed by their presence. The food is delicious and each dish is carefully crafted and innovative. The appearance and texture are all fresh and surprising. It was a great experience and I definitely want to visit this restaurant again.

I visited the restaurant with an acquaintance who always eats together and wanted to go. We ordered the 12000 yen course and also ordered wine pairing. The atmosphere of the restaurant was bright and calm, and the staff's service was polite and good. The dishes were light and delicious, and the wines all matched the food perfectly and were wonderful. I would love to visit again.