Located between Tanimachi 4-chome Station and Tanimachi 6-chome Station in the southwest of Osaka Castle, Acanto is an Italian restaurant with one Michelin star. The name means "beside" in Italian. The space is spacious, with a counter of 6 seats, a small table, and a well-designed layout. The kitchen is surprisingly large for the number of seats. Chef Takashi Murata honed his skills at renowned Italian restaurants in Italy before returning to Japan and working at various restaurants as a chef. He opened Acanto in 2018. The chef is a true gentleman, reminiscent of a butler from a past life. The prices for alcohol are very reasonable. The wines by the glass range from 1,000 yen, and they pour quite generously. The Franciacorta here is also a great deal at 1,300 yen. The first course was a salad of white asparagus. It was my first time eating raw white asparagus, with a crunchy texture and a unique earthy flavor. The shaved Parmigiano added a pleasant saltiness and umami. On the left was mussels with an orange-flavored sauce, which was very approachable. On the right was a pudding-like dish made with sawara fish eggs. It was my first time trying sawara fish eggs, and the presentation in pudding form was intriguing. The bread with mugwort was like a mugwort rice cake, with a rich green flavor. The fritto misto included artichokes, young ayu fish, and sea urchin. The freshly fried items were light and crispy, with a strong umami flavor from the cheese in the batter. The bonito was thickly sliced and lightly seared on the surface. The side dishes of cooked white kidney beans and beef Achilles tendon complemented the dish well. The flavors were bold and intense, making it a standout dish. The specialty pasta was a hand-cut long pasta called Bavettini, which was stretched and cut right in front of us. The chewy texture of the noodles was excellent, and the pasta itself was delicious. The breadcrumbs with herbs added a nice crunch, and the homemade bottarga enhanced the umami flavor, while the grated lime provided a refreshing contrast. This may have been the most memorable pasta dish of the first half of 2022. Next was the Anolotti, a ravioli-like pasta filled with smooth potatoes and the subtle flavor of Taleggio cheese. The robust flavor of the venison ragout paired well with the earthiness of the fava beans. The pasta dishes at this restaurant are truly exceptional. The main course was Ise Akadori chicken, rolled and cooked to perfection. It was a straightforward dish after the diverse pasta courses, and it was a fitting end to the feast. The dessert was a cherry clafoutis, a custard pudding with fruit. There was a wide selection of gelato available, and although I wanted to try more, I had to limit myself to two scoops due to being quite full. The petit fours were also a nice touch. The chef's craftsmanship in preparing everything from pasta to bread and desserts single-handedly was truly impressive. The total cost for just the food was less than 10,000 yen, which is quite a miracle considering the quality. While the service may be a bit slow at times due to the one-man operation, there was no room for complaints. The true deliciousness of the food solves all challenges. The approach and dedication to cooking at Acanto may be similar to that of Prisma in Omotesando, another Italian restaurant that I love. Highly recommended.

The usual dish didn't come out today, but the dish was carefully prepared with a stable and high level of completion, and it was delicious. The wine paired with it was enjoyable, and after drinking plenty from noon, I felt a bit scared when I went outside in the strong sunlight.

In Osaka, Tanimachi, there is an Italian restaurant called "a canto". I had been curious about this Italian restaurant for a while, so I made a reservation through a restaurant reservation website and visited for lunch. The restaurant offers only a course menu for both lunch and dinner, priced at 12,000 yen (as of March 2023). I decided to order wine by the glass, starting with Franciacorta. The first course was a small appetizer of white asparagus and Parmesan cheese. The combination of the gentle flavor of white asparagus, the pleasant texture, and the taste of cheese and pepper was excellent. The visual presentation of combining different ingredients in similar colors was also appealing. The wine pricing was reasonable, and the glass wines ranged from 1,400 to 1,900 yen, making it easy to enjoy. The second course consisted of marinated sardines and young tuna tartare. The marinated sardines with tomatoes and strawberries created a surprisingly delicious combination. The chef's attention to detail in the dishes was evident, and the young tuna tartare was exceptionally tasty. The third course was a selection of four fritters: rabbit, smoked eel, bracken fern, and butterbur sprouts. The use of cheese in the batter added depth to the flavors. The bracken fern and butterbur sprouts signaled the arrival of spring. The fourth course was a tripe, lima bean, and spring onion soup. The white wines, all Chardonnays, were paired with each dish, enhancing the dining experience. The fifth course was squid and rapeseed flower tagliolini pasta, followed by water buffalo stuffed pasta as the sixth course. The pasta dishes were both delicious, with the second pasta dish being more energetic and powerful in flavor. A Sicilian Nero d'Avola wine was served with the pasta dishes, complementing them perfectly. The main course was Saltimbocca, a traditional dish from Lazio. The dishes at a canto reflected Italian tradition and history while also incorporating a modern twist. Dining at this restaurant was a delightful experience, with a focus on enjoying the food and wine pairings.

Visited this Italian restaurant for the first time with a friend on a weekend evening. Located in Kubo-ji Town, the restaurant has a counter and small tables with a maximum of 9 seats. I found out that it is a one-star restaurant in the Michelin Guide Kyoto/Osaka 2023, which honestly didn't seem like my type of place, but I was still curious so we decided to try it out. We opted for the seasonal omakase course priced at 12000 yen, which was the only menu option available. They asked if there were any ingredients we couldn't eat. The dishes, each carefully prepared and using high-quality ingredients, were truly exceptional as shown in the photos. The chefs, two of them, were seen preparing the dishes with great care in the kitchen from where we were seated. They really put a lot of effort into each dish. The fresh olive oil served with bread was of the highest quality, with a refreshing flavor reminiscent of fresh blue fruits. I had two bottles of Heartland draft beer for 700 yen each, while my friend had the white and red wines shown in the photo. We ended the meal with chamomile tea for dessert. We both drank about the same amount and the total bill came to 18100 yen per person, as we had enjoyed some expensive wines. The pace of serving the dishes was quite slow, and we ended up spending about 3 and a half hours from entering to leaving the restaurant. It was a leisurely and delicious dining experience, which I'm sure would be even better once we get used to it.

It's been a while since my last visit. Maybe 5 years? The restaurant has a spacious interior with a calm L-shaped counter with 6 seats. There are now both a chef and a sommelier, whereas before it was just the chef working alone. The chef, who honed his skills at a famous restaurant in Italy, serves dishes with a sense of stability. The restaurant gives off a traditional, no-frills vibe. I opted for the wine pairing, and each wine complemented the dishes perfectly. This visit was even better than when I came right after they opened! Many of my gourmet friends have visited and praised it highly, so I've been wanting to go back. The preparation of the meat and seafood was to my liking, and I left completely satisfied this time. I think last time my health must have been really bad haha. I'm glad I was able to revisit. I definitely want to come back again.

The atmosphere of the wood is very calming and I love it. First dish: Tomato jelly with water eggplant - super stylish and delicious. Second dish: Sweet shrimp tartare and sea bream carpaccio - so delicious! Third dish: Fried sand lance - the herbs are nice, and it goes well with wine. Fourth dish: Grilled bonito - the flavor is amazing. Fifth dish: Pasta with herbs - the oil-based sauce is delicious. Sixth dish: Pasta with cheese - the aroma of cheese is great, and the green pasta is unique. And the main dish is chicken. Dessert is superb. Everything was delicious!

"House-made katsuobushi, lime, herb breadcrumbs, and Bavettini. Tripe, Kaga daikon, and Kujo negi-filled ravioli. Osaka Michelin one-star series ⭐️ Chef Taku Murata, who trained at Italy's three-star Enoteca Pinchiorri, among others, serves up a specialty dish with plenty of lime peel, full of flavor and delicious. We had the 'Seasonal Chef's Choice Course 9680yen' and 'Wine Pairing 11000yen.' Due to rising ingredient costs, the course will be 12000yen starting in July. Reservations at this popular restaurant can be difficult, so book early! Grazie for the feast! #pastagram #pastagramer #MasapastaOsaka #MasapastaTanimachi4chome #MasapastaTani4 #PastaTime #PastaLovers #Foodie #20210531"

The food at A Canto in Tanimachi 4-chome was delicious! Every dish was so good that I wanted to dance with joy! The water eggplant with tomato jelly and sea urchin, and the raw ham were excellent. The mussel with blood orange sauce, isaki fish milt with button shrimp in saffron sauce, and the fried dish with artichoke, young sweetfish, abalone, and anchovy were all delicious. The pasta with karasumi (salted mullet roe) was amazing! The ravioli with tripe and fava beans, and the duck meat with summer truffle and asparagus were fantastic. The dessert with yogurt, blood orange, mango, milk, and pistachio ice cream, along with the cherry gelato, were all so good. We tried all 5 flavors and they were exquisite. Even the last baked goods and caramel were delicious. Overall, it was a very satisfying lunch with my friends. Thank you for the wonderful meal! I will definitely come back soon! #acanto #Tanimachi4chomeItalian #OsakaItalian #OsakaGourmet #Tanimachi4chomeLunch #Tanimachi4chomeGourmet #ItalianLunch #Acan toLunch #OsakaItalianLunch

Located near Matsuyamachi in Tanimachi 4-chome, this newly Michelin-starred Italian restaurant is run by a sincere chef who handles everything alone. On Sunday evenings, there is only one other couple dining at the counter. The wine selection is displayed in a book, reflecting the chef's Pinocchio style with precise choices. The meal starts with fresh white asparagus from Saga, followed by seafood dishes and delicious pasta. The main dish, chicken, is of world-class quality and flavor.

[Visit Date] Lunch on December 5, 2021 [Order] Course Heartland small bottle, wine pairing from the middle For lunch, I visited Acanto, which was selected for the first time as a one-star restaurant in the Michelin Guide Osaka 2022. I opted for the same course for both lunch and dinner, a full-course experience. The counter had around 9 seats, and on that day, there was only one other couple besides me. We all started at 12 o'clock sharp. The dishes that left a lasting impression on me were the gratin of cod milt, the soup of black cabbage and white kidney beans, and the Bavettini with karasumi (bottarga) and lime. The Bavettini was particularly delicious, truly a specialty of the restaurant. It was a bit lonely not having someone to share the experience with. Thank you for the wonderful meal.

The lovely Italian dishes at Taniyon are all delicately seasoned and just the right portion size. Above all, the chef's kindness shines through in the food. I couldn't resist getting all the dessert ice creams. It was a great time to relax and enjoy with the counter all to ourselves.

This day was an Italian night at "a canto" with the leaders of the food and wine industry. We toasted with "Franciacorta Brut/Ferghettina". Each person received a bottle of disinfectant spray. It's a scene that was unimaginable last year, but they are taking thorough measures against infection. The appetizer was steamed mussels with white wine, fava beans, and Pecorino. The mussels had a savory and refreshing sauce, while the fava beans had a crunchy texture with the perfect amount of Pecorino. This was followed by 2015 Verdicchio dei Castelli di Jesi Classico Superiore from Andrea Felici. The next dish was Hokkaido sardines, Panzanella, tomatoes, and cherries from Yamagata. The sardines were fresh with a clear flavor, and the tomatoes and cherries brought a nostalgic sweet and sour taste. Next was sautéed green asparagus with clams and summer truffles, which had a great texture and aroma. Grilled beef tongue followed, with a fresh herbal sauce and grilled summer vegetables. The specialty dish was Babettini, a pasta dish with a beautiful presentation and a delicious taste of bottarga and lime. This was paired with a red wine, Tenuta di Carleone 2017/ Il Guercio, made from 100% Sangiovese grapes. The meal continued with potato ravioli, followed by rolled Ise Akadori chicken with girolle mushrooms. For dessert, there was white peach with Moscato d'Asti and yogurt ice cream, as well as Italian pastries like cannoli and biscotti. It was a delightful and enjoyable dining experience with unique dishes created by Chef Murata.

Akanto, an Italian restaurant located in Osaka Tanigai, has a natural atmosphere with abundant use of wood in the interior. Some people may find the flavors not as strong if they are used to more robust tastes, but personally, I found it to be delicate yet bringing out the true flavors of the ingredients, similar to Japanese cuisine. Therefore, I highly recommend this Italian restaurant, especially for women.

A new Italian restaurant appeared in Goya-cho 4-chome in May. The sophisticated interior design that uses a lot of wood immediately raises your spirits. Every dish is delicious! Italian restaurants seem to be rare lately, so I'm happy to have a new one. The pairing by the handsome sommelier was also good, even though the selection of alcohol was a bit limited. (＾Ｏ＾)

A friend recommended this restaurant saying it was really delicious, so even though the ratings on Tabelog weren't that high, I decided to go. The menu only offers an omakase course for 8800 yen. The restaurant is still new and has a simple yet stylish atmosphere. The dishes were brought out one by one with care. The flavors were light and everything was delicious. I would definitely like to go again.

I turned 40 years old, reaching a milestone that I never imagined in my 20s. Let's start the last year of my 30s in a grand way. Located between the intersection of the 5th street and the west side of the 4th street in Tanimachi, with a spacious counter and tables for seating. I ordered the chef's special course for 8800 yen. ★ A small dish before the meal: Parmesan cheese thinly baked with peppercorns sticking out. Even though it's just lightly pierced, the scent of pepper is strong. I want to eat this in A3 size right away. ★ Tagliolini with Aori squid topped with sea urchin gelato, arugula, and black olives. The gelato is rich and perfectly blends with the squid. And the aroma of the arugula is outstanding. It surpasses any familiar scent. ★ Toba mackerel salad with Brussels sprouts and radicchio. The mackerel is cooked at low temperature, allowing for a rare texture. The mild bitterness of radicchio and cheese complement each other well. ★ Lentil cream soup with chestnut flour maltagliati pasta under it. When eaten with pork cheek guanciale, it's chewy and delicious. The rosemary oil is overwhelming, you can almost drink wine just from the smell. ★ Handmade Bavettini pasta with Sardinian bottarga and lime, finished with herb breadcrumbs. The unique chewiness of handmade pasta and the perfect blend of the sauce are amazing. The gentle saltiness of bottarga and the refreshing aroma of lime. It's so delicious, I want more. ★ Ravioli with ragu sauce filled with ricotta cheese and walnuts. Even on its own, it's delicious, but when combined with the sauce, it becomes incredibly rich. The fresh shoots of asatsuki add a refreshing touch. This calls for red wine. ★ Hungarian duck breast salt-roasted. This duck is incredibly delicious!! The tenderness and the flavor of the juices are beyond words. It's almost milky. The sautéed spinach and Jerusalem artichoke on the side are also delicious. Everything is delicious. ★ Cheese. At this point, there was still some wine left, so they brought more. I tried freeze-dried lychee for the first time. It's amazingly good. I want a whole box of it. ★ Breads: wheat bread, Tuscan bread, milk and honey bread, and sweet potato focaccia, served in a small yet satisfying size. ★ Apple tart. You can choose from gelato flavors like milk, yogurt, pistachio, caramel, and sorbet flavors like lime, apple, pear, raspberry, and persimmon. I chose pistachio, apple, pear, and persimmon. The combination of Asian and Western pears is refreshing like a CUP NOODLES Ramune. The cinnamon punch of the apple is strong. After-dinner drink: herbal tea with mint, sage, rosemary, and chamomile. The aromas are soothing. It was delicious! I'm glad my stuffy nose cleared up before this. I'm curious about the scents of spring, so I will definitely come back. The chef's movements are so precise and mesmerizing, and the service was very pleasant. Since I had such a great start, I'll skip the nightcap and just enjoy the afterglow.

I came all the way here because I was curious about this restaurant that MyRebi recommended. The location is a bit hard to find, giving off a hidden gem vibe. The white exterior also adds a nice touch to the chic atmosphere. The chef at this restaurant has honed their skills in the authentic cuisine, and although I was a bit skeptical due to chefs being too caught up in their own egos from their experience abroad, I decided to give it a try. When I tried the course menu, my doubts disappeared as the dishes were prepared in a way that appeals to Japanese tastes, with beautiful presentation. The food overall was delicious! I would definitely recommend this restaurant and would love to come back if given the chance. Thank you for the meal!

Hello. "Acanto" is a restaurant run by Chef Murata, who honed his skills in Italy. It's a new restaurant, still with that fresh smell. The basic concept is an 8-course omakase menu. Starting with cold appetizers, such as mackerel. It's different from the usual hearty Italian style, more refined. Their homemade bread is delicious too. The beef tongue ravioli was a standout. The soup was also excellent. The highlight was the Babbettini with herb breadcrumbs and lime from Sardinia, topped with bottarga. The unique texture of the breadcrumbs, the lime accent, and the savory bottarga were amazing. The cooking was perfect. Even the dessert was satisfying. Finished off with an espresso, it was a relaxing and enjoyable dining experience. Thank you for the meal. Goodbye.

This is a restaurant located a little walk from the central avenue of Tanimachi 4-chome to Tanimachi 6-chome. It's not a place you would normally pass by in your daily life. This is a restaurant that serves only course meals. The interior has only one counter and table, but the kitchen is quite spacious. The course starts with an appetizer, followed by a salad, pasta, main dish, and dessert. The standout dishes were the mackerel appetizer and lime pasta. The mackerel appetizer made me a bit nervous as I had gotten Anisakis a few days before eating it (laughs). The combination of citrus fruits and liver sauce was also very good. The pasta was made with hand-cut "vabetti" noodles, shaped like flat rings, with a generous amount of grated lime peel. The aroma was intense. Of course, the taste was also excellent. The chef prepares the dishes right in front of you, so it was a lively experience. I will visit again. Thank you for the meal.

Chef Murata, who used to work at the renowned Italian restaurant "Piano Piano" in Osaka, opened a charming new restaurant in Tanimachi 4-chome on May 17, 2018. Having worked in Italy for many years, Chef Murata's dishes are modern and served in small portions on multiple plates. At the open counter, you can watch as he prepares dishes like ravioli by stretching the dough and wrapping it on the spot. He explained that leaving the dough wrapped in advance would make it damp. The restaurant currently only has 8 seats at the counter and operates only in the evenings. Reservations are highly recommended. Enjoy your meal!

On May 17th, a new restaurant "a canto" by Chef Takashi Murata opened. I was introduced to this place by someone I know, but I couldn't find much information about it. Chef Takashi Murata seems to be quite famous. I decided to go alone as I didn't want to inconvenience my acquaintance. It was my first visit and I was the only customer at the time. The atmosphere was a bit awkward, probably because it was still in the pre-opening phase. I sat at the counter and watched the owner cooking in the back. The food was overall delicious, but the assistant could have been more precise in their actions. There were some minor issues that stood out. I hope they improve for my next visit. The dishes were creative and well thought out, but it was a bit disappointing. I'm giving a lenient rating because the restaurant is newly opened. Thank you for the meal.