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little_meg_siu_meg Chef Keita Yuge of Quintocanto, Osaka. Only 28 years old!!! 28! I don't even remember what I did when I was 28. Consider how young he is the food is for sure exceeding his peers. I can't imagine how far his restaurant can go in the future. 3d

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little_meg_siu_meg The final latte and "air of hazelnut", which is almost like a cross of bread and marshmallow with crushed hazelnut coating. This place shows some very solid Italian food in contemporary presentation and modern fine-dining setting. The execution is done very well and consistent though I didn't have any particularly wow moments during the meal. Perhaps this seems to be the reason why it is so popular - consistent throughout the courses rather than a lot of ups and downs in other Michelin starred restaurants. It will be a great place for celebration with this environment, and I think you will come out with quite a delicious meal at very reasonable price. 3d

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little_meg_siu_meg Dessert: Chocolate and mugicha (Japanese barley tea) mousse, kurotou (Japanese brown sugar), rosemary @ Quintocanto, Osaka. Not very surprising in flavor, just a little fun to end the meal 3d

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little_meg_siu_meg I post this because in my previous pictures the plates used are not shown. At Quintocanto they like to us a lot of white plates with wave-like edges in different heights. It's clean, modern and chic and matches with their decor. 3d

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little_meg_siu_meg Pasta with tomato sauce @ Quintocanto, Osaka. The last savory dish is the simplest of all, just spaghetti with tomato sauce, completely unadorned. You can choose from 30g, 60g, 90g, same price, and here is my 30g. The chef seems to be making a statement that he knows the classic the best. And often time the simplest things are the hardest to perfect. This is well done, no surprise, but it is quite spot on for both texture and flavor for me. 3d

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little_meg_siu_meg Baby lamb, cou cous, eggplant puree, stewed celery, sun dried tomato, oregon and panko mixture, vinegar marinated eggplants, pecorino cheese @ Quintocanto, Osaka. This dish seems complicated but the flavor is quite straightforward. There is very little lamb but they are tender and moist with a pleasant lamb gaminess. The eggplant puree is incredibly delicious. This place rocks in all the purees they serve in their dish 3d

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little_meg_siu_meg Bread with the service @ Quintocanto, Osaka. At the beginning they serve this bread on this little tile (nice color). The bread itself is very similar to the little bread you get in Japanese bakery, with very little flavor. No butter or olive oil, they said it is for wiping the sauce of the pasta. 3d

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little_meg_siu_meg Homemade farfalle pasta, paprika, tomato, rabbit ragu, ricotta salata, pistachio, thyme @ Quintocanto. Look at that texture of the homemade farfalle. Love it. 3d

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little_meg_siu_meg Homemade farfalle pasta, paprika, tomato, rabbit ragu, ricotta salata, pistachio, thyme @ Quintocanto, Osaka. Most places serve dry farfalle pasta but here they make it in house and the texture is amazing! You got the outside area of the bowtie to be like a thick pappardelle while the folding area in the middle more thick and more al dente. The flavor is spot on and the rabbit ragu is not stringy at all. My favorite pasta of the meal. 3d

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little_meg_siu_meg Deer tartare, beetroot puree, purple cabbage, red currants, ricotta cream, croutons, sage @ Quintocanto. The one bite snack in between pasta. Not a very strong taste from the deer to my surprise, and but nice combination of flavor. 3d

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little_meg_siu_meg Carrot risotto, hotate (scallops), lime and lime zest, lemon @ Quintocanto, Osaka. Scallops usually never fail in Japan, and these are sweet and moist. There are also anchovies in the mix, which totally helps to perk up the dish. The rice is cooked to perfection, and so is the carrot sauce. 4d

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little_meg_siu_meg Fue-fukidai from Kumamoto, friarielli (rapini), chickpea soup @ Quintocanto, Osaka. Fue-fukidai (笛吹鯛) is a very specific "tai" fish and I have no clue what it is called in English. Regardless of the fish, I find the whole combination alright but my fish is a tad overcooked. My cantonese tastebuds are just very demanding when it comes to fish texture (and chicken too!) and most of the time Western cooking of white fish can hardly satisfy me, like this one. My least favorite dish of the meal 4d

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little_meg_siu_meg Sawada, zucchini puree, parsley panko crumbles, yogurt and horseradish sauce @ Quintocanto, Osaka. The sawada is only cooked to the point where the center is almost raw like sashimi. On its own it is too mild and unseasoned. But the zucchini puree is so packed with flavor! Very very delicious especially with the chopped capers. There are some very juicy zucchini, and the biggest surprise is the orange sauce (which they did not mention until I ask what it is) made with smoked egg yolk and karasumi (Japanese bottarga). That is DA BOMB. The best spoonful on the plate. 4d

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little_meg_siu_meg Immediately I was being greeted with a plate of.... rocks, soil and plants? 4d

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little_meg_siu_meg The decor, the tableware, the design all feel a bit "bling bling". Even the people all look bling bling, or they look like some chic professionals. And the manager has Gucci written all over his....tie ^^ 4d

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little_meg_siu_meg After desserts it is meal at Quintocanto, Osaka. It has no Michelin star but it ranks the highest among all the western restaurants in Tabelog, including all the 3 starred western restaurants. I don't care about Michelin in Japan nor do I trust Tabelog completely, but this is where my local friends recommend me. That's what I trust the most. 4d

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