YUNiCO
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
The theme is ‘Japanese Italian’: the cuisine of Italy with elements of Japan. Chef Yamamoto keeps the focus on domestic ingredients. Sea bream, conger eel and onions are sourced from Awajishima; as his roots lie in Hyogo Prefecture. Based on the idea that as long as the finished dish has an Italian flair, he will even use black seven-spice mix. The restaurant’s name is an amalgam of the first letter of Yamamoto’s name plus ‘unico’, Italian for ‘unique’. From his unique culinary sensibilities springs a cuisine like no other.
Unique Things
From Visitor Experiences
Fusion of Italian, French, and Chinese cuisines using seasonal Japanese ingredients: YUNiCO is unique in blending Western and Asian culinary traditions, creating dishes like pie-crusted seabass with sparkling wine sauce and bologna sausage wrapped in dumpling skin, showcasing an unconventional mix of flavors and techniques.
Counter-seat only, kappo-style dining experience: Unlike typical Western restaurants, YUNiCO offers only counter seating, allowing guests to watch the chef prepare their meals up close, providing an immersive and intimate experience reminiscent of traditional Japanese kappo restaurants.
Chef-owner's background and ingredient sourcing: Chef Yamamoto, trained for 10 years at Ristorante Hiro Aoyama, incorporates local Japanese produce from regions like Kyoto and Awaji into his Japanese-Italian fusion cuisine, emphasizing freshness and regionality in an innovative way.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Michelin-starred YUNiCO in Osaka, known for its Japanese-Italian fusion cuisine, include:
Fresh fish from Awaji: This local seafood is prized for its freshness and quality, often featured in delicate dishes like yellowtail carpaccio, showcasing the chef's skill in balancing Japanese and Italian flavors.
Kyoto vegetables: Seasonal vegetables from Kyoto are used to highlight local produce and add refined, fresh flavors to the dishes, emphasizing the restaurant’s commitment to regional ingredients.
Japanese radish: Used in dishes such as yellowtail carpaccio, Japanese radish adds a crisp texture and subtle peppery notes that complement seafood and enhance the dish’s freshness.
Caviar and bottarga: These luxurious garnishes add umami depth and a refined touch to signature dishes, elevating the flavor profile with their salty, rich qualities.
Handmade pasta: Though not a single ingredient, the use of handmade pasta made with seasonal ingredients is a hallmark of YUNiCO’s Italian influence, bringing chewy texture and umami that pairs perfectly with sauces crafted from local produce.
These ingredients are significant as they reflect YUNiCO’s philosophy of combining the best of Japanese seasonal and regional produce with Italian culinary techniques to create unique, umami-rich dishes that are both artistic and flavorful. Signature dishes like yellowtail carpaccio with radish, caviar, and bottarga exemplify this approach.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not specified in the text
A La Carte
- Blue Lobster: €95