Tosara
2-7-26 Nishitemma, Kita-ku, Osaka, Japan
¥¥¥ ・ Contemporary,Italian
MICHELIN Guide's Point Of View
The name means ‘ten-plate cuisine,’ derived from a book that became the chef’s guiding principle. He expresses insights drawn from Italian cuisine, his hometown roots in Awajishima and the appeal of his producers in the form of a ten-plate prix fixe. The plate of straw-grilled wagyu with fermented onions incorporates memories of his farmer parents. A local potter supplies pots and dishes. Cuisine born of solidarity with family and region tells the story of this chef’s life.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
