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morado719 Giorno 2
旅のメインイベント。
サローネ系列が大好きです。
念願のコチラへ!

藤巻さん不在でしたが、至れり尽くせりのサービスと、若干28歳の弓削シェフの料理に魅了された素敵な夜でした。

#QUINTOCANTO #サローネ系列 #大阪 #余白の美学
23h

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tomio1126 素敵な時間を過ごしてきました(≧∇≦) #QUINTOCANTO 1d
  •   folk_miwa @haloool それが、少し前からはまり…ビデオに撮って見始めた所、9月で打ち切りでショックを受けてます…もっと早くから見てればよかった… 1d
  •   haloool @folk_miwa めちゃ笑える〜!!アンチテラハやったのにぃ〜!!あたしもや…来月で終わりって……かなり凹む…週一の楽しみがなくなるーーT_T 1d
  •   kyokyo1101 わお〜♡お高そう!おいしそ〜!行ってみた〜い! 1d
  •   tomio1126 @folk_miwa 若ぶってみたわ︎笑 テラハ時々観るねんけど若いって素晴らしい( ̄▽ ̄) 19h
  •   tomio1126 @haloool ええヤロー️お店から研修を兼ねてお食事会やってん♡めちゃ素敵な演出にお料理やった〜19h
  •   tomio1126 @kyokyo1101 ウサギちゃんのお肉を使ったラグーソースや羊ちゃんのお肉どれもこれも目で舌で楽しめた♪ 19h
  •   yori_san 美味しかったねーo(^▽^)o しかし、この写真の編集がまたオサレ♡ 12h
  •   tomio1126 @yori_san あざーす️ アプリ様様やぁ٩(▦•ω•▦)۶ 5h

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its001 大阪中之島のクイントカント

先程の続きです

#oosaka#nakanoshima#french#delicious #QUINTOCANTO
3w

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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. 2mon

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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. 2mon

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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 2mon

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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. 2mon

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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. 2mon

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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 2mon

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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. 2mon

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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. 2mon

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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. 2mon

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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. 2mon

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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. 2mon

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