Chef Kentaro Yoshikawa, who gained his experience at a Michelin-starred restaurant in Italy, runs the famous innovative Italian-based restaurant “Leone” in Osaka, which uses Japanese ingredients and combines them with a variety of ingredients and seasonings from Europe, the Mediterranean, Asia, and the Caribbean.
His cuisine is not bound by the category of Italian cuisine, and can be described as a different type of cuisine altogether. The dishes served at Leone aim to provide the ultimate pleasure, surprise, and emotional impact to those who eat it, and the individuality of the dishes is reflected in the unique plateware used as well. The plateware, selected based on the chef’s personal intuition, come in various shapes and colors, and not only enhance the beauty of the food it carries, but also bring out the inherent flavors of the ingredients.
At the 6-seat counter, guests can enjoy the live experience of watching the dishes being prepared before their eyes and receive them directly from the hands of the chef. And the seating at the two tables offer a more relaxed dining experience.
The high-quality space blendst together luxury and comfort, providing guests with a unforgettable dining experience.