P greco
- 4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
- 22,000 - 28,000 JPY • Italian
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- 4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
- 22,000 - 28,000 JPY • Italian
MICHELIN Guide’s Point Of View
The chef trained in northern Italy and actively incorporates seasonal Japanese ingredients such as fugu shirako and edible wild plants to make light dishes. Live fish from Awaji Island are kept in a tank and killed using the ikejime method, calculating backwards from when they will be prepared – in other words, no effort is spared. The disk abalone spätzle speciality is modified local cuisine from the north-east.
- m One MICHELIN Star: High quality cooking, worth a stop!
Commitment to sustainable gastronomy
Initiatives
I learned the importance of ‘slow food’ while training in Italy. Consideration for the natural environment is essential for sustainability. We grow organic vegetables
Citrus and herbs in a field owned by my family.
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