Located on the second floor of the Shin-Daibuild in Kitashinchi, "LACERBA" is a unique restaurant that is not featured in Michelin or Tabelog, but only in Gault Millau. The media often describes it as "Innovative Fusion," but the sign on the Shin-Daibuild clearly states "Italian." The restaurant has a counter with 6 seats and several tables, creating a cozy atmosphere. The kitchen is completely closed off, making it hard to determine the number of chefs, while the service staff consists of only one person. Chef Masaki Fujita, a graduate of Kansai University who transitioned to the culinary world after working as a salaryman, brings a unique background to the restaurant. After gaining experience in Italian restaurants in Osaka, he went to Italy before returning to Japan to work in Italian restaurants in Kansai before eventually opening his own place. The review mentions that the drink selection was a bit confusing, with a wine set that did not quite match the number of dishes and mainly featured French wines. The reviewer found the amuse-bouche to be intricate and high-quality, with a French cuisine influence apparent in the dishes. The review continues to describe various dishes such as swordtip squid tartare, Jerusalem artichoke flan, and fried conger eel, all showcasing high-quality ingredients and skilled seasoning. The main course featured Kagoshima black pork, cooked meticulously and served with a standout shiitake mushroom. Desserts included a gelato with kinako and a chestnut-based dessert, both offering unique and delicious flavors. Overall, the reviewer found the meal to be satisfying, with a bill totaling around 30,000 yen per person after adding additional items and fees. While the food was undeniably delicious, the reviewer felt that the restaurant lacked a clear identity in its cuisine and wine selection philosophy. Additionally, the service charge of 12% seemed unjustified, leaving some doubts about the overall dining experience.

The entrance was a bit hard to find, but once I entered, the lovely interior lifted my spirits (*⁰▿⁰*) It's been a while since I had Italian cuisine, so I was looking forward to it♪ The amuse-bouche surprised me! I even had to confirm if it was really Italian cuisine (　ﾟдﾟ) The amuse-bouche was like a sweet treat, making me a bit nervous for some reason (ㆀ˘･з･˘) I was impressed by how things have evolved these days (ﾟoﾟ;; I truly enjoyed the amuse-bouche! I wonder how they make it? I think girls would get excited about it◎ All the dishes were delicious in a normal way. I didn't quite like the dessert at the end, but since it was a restaurant I wanted to visit, I had a good time.

I went to Rachelva. It's quite a popular restaurant and we were lucky to get a reservation as it's usually fully booked. However, when we got there, it was just us. We didn't take photos after a certain point. The food was okay, but nothing special considering the price. Also, the chef never came out to greet us or say goodbye, which was disappointing. It felt like they lacked hospitality, especially since we were the only customers. I don't think I would want to go back again.

After about 5 years, I visited this place again, which I didn't have a good impression of last time. This time, however, I was pleasantly surprised by how much it has evolved. The dishes were innovative and beautifully presented. I opted for the wine pairing, which included Champagne, white wine, and red wine, all of which paired perfectly with the food. Everything was delicious and I left feeling very satisfied. I will definitely be coming back again soon! 😊

We made a reservation in advance and visited the restaurant. The interior had table seating and a counter in the back. Since there were four of us, we sat at a table! We were the only customers there! The food was delicious, but considering the price, it was to be expected. However, I had some doubts about the temperature of the dishes. The fried conger eel had flowers, leaves, and salmon roe on top, making it look like a work of art, but the conger eel itself was cold and a bit too big. The cold capellini could have been a bit colder. The service was mediocre. Even though we were the only customers, we didn't even get to see the chef's face. It makes you think about the service charge. Thank you for the meal!

Italian restaurant located in Kitashinchi Dive Building. Elegant interior with a glass back counter. The menu lists ingredients, beautifully presented dishes that adorn the plates. Instagram: https://www.instagram.com/toaru_osushino_index/

High counter private rental!! Chateau Loteglass Amuse three kinds stylish and delicious!! Squid, scallop, cauliflower, and caviar are stylish and delicious. Cream cheese mixed with sea bream, this is really delicious!! Might be the MVP. Jerusalem artichoke flan, crab, also delicious!! Love it! Red wine ham risotto, hmm, didn't quite understand this! But it's stylish. Abalone fritters, hmm, delicious! Ezo deer, delicious!! Truly in season! Kinako gelato, not cold! Something interesting! Chestnut caramel sauce pudding, delicious. Overall, it was delicious.

It was my first experience with Italian innovative fusion cuisine. Every dish was unique and delicious. Despite being located in Kita-Shinchi, the view from the window was surrounded by nature, making it feel like I wasn't in Shinchi at all. The portion sizes were generous and satisfying. My favorite was the main meat dish. The tiramisu dessert had citrus fruits inside, making it unexpectedly refreshing and easy to eat. I would definitely like to visit this restaurant again.

The presentation of the dishes was lovely, and the woman who served us was very pleasant. The interior of the restaurant was also to my liking. The portion size was just right. However, the dessert was a bit lacking compared to the main dishes. It's a bit hard to find the restaurant as it's tucked away in an office building, so be sure to pay attention when looking for it.

A French or Italian restaurant in the new Daibiru building. The back of the counter is a stylish glass wall. The presentation of the dishes shows a sense of style, and the taste is delicious. I understand why it's popular among women.

We finally went to the Italian restaurant Daivel in Kitashinchi, which we've been wanting to visit for a while. We enjoyed a course meal priced at 15,950 yen for two people. We started with a toast of Champagne Loire, followed by white wine from Burgundy (Chardonnay) and red wine from Tuscany (Sangiovese). The meal included three types of amuse-bouche, appetizers such as grilled sea bream with black rice, prawns, and a sauce made from sake lees and Western pears, and main dishes like roasted venison with red onions, cocoa tuile, and balsamic sauce. For dessert, we had a sweet potato Mont Blanc and a persimmon maritozzo with ricotta and cream. The atmosphere was stylish yet unpretentious. It's a restaurant featured in the Gault Millau guide.

While looking for a dinner restaurant in Osaka and browsing through the Michelin Guide, I came across a place called "Rachaelva" with a high score of 15 points, described as a new sensation Italian restaurant. In early August, amidst the pandemic, we sat at the counter with one other couple and two more guests at a table, starting our dinner in a relaxed atmosphere. Chef Masaaki Fujita had previously run a trattoria elsewhere before opening this restaurant in 2015. The restaurant has a nice and elegant ambiance, with greenery visible through the glass walls, making it a pleasant urban environment. It is indeed a sophisticated and innovative Italian restaurant. The restaurant is run by Chef Fujita and Ayaka Omoto, who also serves as the sommelier. Her warm service contributes to the cozy atmosphere of the place. We opted for the 6-course menu priced at 10,500 yen. The menu featured summer ingredients such as corn, eggplant, and melon. The amuse-bouche consisted of three cute and beautifully presented dishes, all centered around ayu (sweetfish) and corn. The appetizer was bonito and water eggplant, with a tartare mix of avocado, nagaimo, myoga, apple, and shallots stuffed inside the water eggplant. The large tempura of "mangetout" pepper was served with sazae (horned turban) and a sauce made with shallots. The combination of ingredients was delightful. The highlight of the meal was the homemade eel tagliolini pasta. The eel was cut into small crispy pieces, and the simple yet slightly spicy sauce made with karasumi, sansho pepper, cucumber, and cherry tomatoes complemented the eel perfectly. The pasta was so delicious that words cannot describe it! The main course was roasted Japanese beef with a freshly baked quiche as a side dish, which was outstanding. For dessert, we had melon, consisting of melon sorbet, white wine jelly, and yogurt mousse, which was refreshing and served as a perfect conclusion to the meal. The portion sizes were just right, and we left fully satisfied. It was a straightforward and delicious dining experience, truly an exceptional Italian restaurant.

Located in Kita-Shinchi, Osaka, the Italian restaurant "Racherva" is situated on the 2nd floor of the New Diveil building, with good access from the station. It is a highly anticipated restaurant, also featured in the 2021 edition of the Michelin Guide, making it one of the top choices for visitors to Osaka. The name "Racherva" is taken from the title of the cultural and artistic movement "Futurism" that emerged in Italy at the beginning of the 20th century. Chef Masaki Fujita respects Japanese and European cultures while creating and sharing new dishes from Osaka. The sophisticated interior is adorned with cute ornaments like an art gallery, and you can also see the greenery outside through the large windows. Despite the name suggesting otherwise, Racherva offers simple yet refined dishes. The ingredients are carefully selected from Kansai and across Japan, and the diverse combinations of these ingredients are intriguing. When I visited in early August, the menu featured summer ingredients like corn, eggplant, and melon. The first dishes served were three types of amuse-bouche featuring ayu (sweetfish) and corn. Among them, I particularly enjoyed the eel tagliolini. The finely diced eel was crispy, paired with flavors like karasumi (bottarga) and sansho pepper. The eel's smoky flavor, the refreshing acidity of cherry tomatoes, and the spiciness of chili peppers were a perfect match. While the ingredients used have many Japanese elements, the dish did not feel like "Japanese-style pasta" but rather a new form of Italian cuisine. The homemade noodles also added a chewy texture, providing a satisfying dining experience. Don't forget the bonito appetizer, featuring firm water eggplant and nagaimo (Chinese yam) tartare, along with myoga (Japanese ginger), green onions, and shiso flowers. The bonito was lightly seared on the surface, giving it a tataki-like style. The addition of sweet and crunchy apples provided an interesting contrast. Other dishes also included seasonal ingredients like shishito peppers and edamame, creating a wonderful lineup that allows you to taste the essence of "Japanese summer." In a bustling metropolis where the number of restaurants can be overwhelming, Racherva stands out with its excellent location, food quality, ambiance, and service. If you want to ensure a successful dining experience, consider adding this restaurant to your list.

Today I tried French cuisine, which always makes me feel excited. The delicate dishes always leave me in awe. I think it's good to have French cuisine occasionally. It's my favorite genre. It's the only type of cuisine where I might be exploring and savoring the ingredients (lol). Today, I enjoyed a variety of dishes and had a great time. Thank you for the meal!

Golden caviar and whale deer child Usui Endo's red rice Choux macaron baked eggplant topped with sea urchin on consomme jelly Tsu shell sauteed with white asparagus and wild onions eel spring rolls, black rice, Tsuru purple, black seven-flavor pasta without eggs, Spanish black pork from Manzenji It was a very enjoyable meeting ❤️

Rachel B at Kitashinchi Daibu Building Kurosugi, Cattlerapan, and other famous restaurants. The entrance sign at the building is too small, making it hard to find, but the interior of the restaurant is cute. The counter seats are surrounded by glass, overlooking the greenery, which is lovely. We enjoyed champagne and started with gold caviar, which was delicious! We savored Chef Fujita's creative and playful dishes. Unfortunately, I forgot the details of the ingredients, so please enjoy the photos. The portion sizes were just right, and we had a fun time until the end. The young and cheerful girl who served us was cute, but I prefer someone with more solid knowledge.

When I looked at the menu, I thought the ingredients were pretty standard for the price, but then again, it is Shinchi after all. I felt a bit disappointed with options like sardines, apples, and squid, but the taste was really good and delicious. I felt that it was worth the price. I was satisfied to finally visit this restaurant that I wanted to go to in Shin Daibiru. I will definitely come back again.

It was a meal that felt like a bundle of artistic sense. Not only the taste, but also the appearance and the dishes were carefully chosen, and the staff were knowledgeable enough to talk about the dishes. The service was quick and attentive. The black wagyu steak was the least greasy and lightest I've ever had. They also offer a unique selection of wines, so I tried a few different ones. This restaurant is sure to be a hit with women.

I visited the Italian restaurant on the second floor of the new Daibiru with 5 people for my mentor's birthday party. It was even more delicious than I expected and I was impressed! Personally, I really enjoyed the eel. The bread and butter were also excellent. The pairing with wine was also good. Overall, the flavors were rich, but it went well with alcohol. Thank you for the wonderful meal!

Had lunch with friends. It's in a building, but when we were seated by the window, it was bright and nice. The lunch was a bit on the pricey side, but we were looking forward to it! My two friends opted for wine pairing. As for me, I went with beer. The dishes that came out were just lovely - almost too beautiful to eat. You can take trendy Instagram-worthy photos here. It was a luxurious and delicious lunch. Thank you for the meal! ♡