P greco
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
In Italy, the chef experienced the fierce pride the Italians have in their home regions. Deeply impressed by the unique cuisines of people who produce and consume locally all their lives, he set his sights on combining Japanese sensibilities with Italian cooking. One example is anago carpaccio: deboned conger eel accompanied by tomato and bagna càuda. The focus on seafood derives from his love of the bounty of the sea, learned at his grandmother’s house in Okinoshima.
Unique Things
From Visitor Experiences
Name inspired by the infinite mathematical constant "pi" (Pi Greco): The restaurant's name symbolizes an endless, boundless culinary journey, reflecting chef Fukumoto Shunsuke’s relentless pursuit of creativity and innovation in Italian cuisine.
Fusion of Italian techniques with local Japanese ingredients: Dishes creatively combine Italian culinary traditions with local Osaka ingredients, such as horse meat rump tartare rolled with ricotta cheese in a crepe, Sardinian fregola pasta with Awaji squid and artichoke puree, and beef shabu-shabu paired with onion consommé and truffles.
Artful plating that borders on haute cuisine: Presentation is highly sophisticated, with dishes served on unique plates like a fish-shaped platter for cherry salmon and a stone-textured plate for crepes, emphasizing both aesthetics and culinary artistry.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant P Greco in Osaka are:
Horse meat rump: Used locally and notably turned into tartare, rolled with ricotta cheese in a crepe. This ingredient highlights the chef's use of local Japanese produce with Italian techniques.
Fregola pasta: A Sardinian pasta tossed with Awaji squid and artichoke puree, showcasing a blend of Italian tradition with fresh seafood from western Japan.
Awaji squid: Sourced from the nearby Awaji region, it is paired with fregola pasta, emphasizing the restaurant's focus on seafood and regional ingredients.
Beef (for shabu-shabu): Served with onion consommé and truffles, this dish reflects a sophisticated fusion of Japanese and Italian culinary styles.
Truffles: Used to elevate dishes such as beef shabu-shabu, adding luxury and depth to the flavors.
These ingredients are significant as they represent a harmonious fusion of Italian culinary tradition with local Japanese ingredients, prepared with haute cuisine precision and artistic plating.