P greco

The story

P greco: Michelin-Starred Italian in Osaka's Nishitemma

A name that echoes infinity

The name “P greco” is a nod to pi (π), the mathematical constant that never ends. For chef Shunsuke Fukumoto, it represents an endless pursuit of an answer he may never fully reach — and the hope that the connections between people, space, and food continue like an infinite circle. That philosophy underpins every course at this intimate, eight-seat Italian restaurant in Osaka’s Nishitemma district.

Chef and sommelier, together

Fukumoto trained in northern Italy for seven years before returning to Japan, where he became head chef at Ristorante Hiro Osaka. In April 2013 he opened P greco, working alongside his wife Tomomi Fukumoto, a certified sommelier who oversees the front of house. The restaurant is run by the two of them, and that personal touch is felt in every detail — from the service to the wine pairings.

Seafood, seasons, and the Kansai pantry

P greco defines itself as an Italian restaurant centered on seafood, served in multi-course menus. The cooking respects Japan’s climate and food culture, drawing primarily on ingredients from Osaka and the wider Kansai region. Even the water used for cooking and preparation comes from Osaka Tenmangu shrine. A small garden in Nara supplies vegetables and herbs, and the team works closely with producers and distributors to ensure the finest raw materials.

The menu changes with the seasons, presented as “Pi Greco no Shiki” (the four seasons of P greco). Signature dishes include conger eel (anago) from Awaji, prepared with meticulous handwork, and seasonal treats like deep-fried buds of tara-no-me. The standard course of eight to ten dishes highlights the chef’s ability to let ingredients speak for themselves — often served raw or semi-raw, a style the restaurant is known for.

Atmosphere and recognition

Lunchtime sees the dining room filled with natural light from large windows; dinner is more subdued, with candlelight and dimmed lighting. The restaurant has held one Michelin star since 2019, a recognition of its consistent high quality. That accolade, however, never overshadows the quiet, earnest ambition that drives Fukumoto’s cooking: to create a complete course that only comes to life when shared with guests.