十皿

The 38 Best Restaurants in Osaka, Japan | Eater

"Step into a hip, minimalist space with no menu or background music and put your trust in Tosara, which means “ten-plate cuisine.” Chef Jun Mano’s courses change every month but are always a tribute to his hometown of Awaji Island. He works with fresh ingredients like lettuce and rice from his parents’ farm on Awaji Island, and plates them on matte black stoneware by a local potter. Over two hours, Mano tells the story of his childhood through dishes like straw-grilled wagyu with fermented onions. Puffer fish and whale, lightly scented with yuzu, might round out the 10 dishes. Know before you go: Tosara only has eight counter seats and a private room, and tends to be fully booked well in advance, so make a reservation as soon as slots open on the first of every month." - La Carmina

"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." - Michelin Inspector