The story
On the ground floor of the historic Daibiru Building, a Neo-Romanesque landmark from the Taisho era, QUINTOCANTO offers Italian cuisine that is both rooted in tradition and distinctly modern. The name means "the fifth corner," a nod to the building's corner location. Step inside from the classic facade and you find a sleek, contemporary dining room, recently renovated for its tenth anniversary to balance understated elegance with warmth.
The kitchen is led by Chef Takuya Kishimoto, a native of Sakai, Osaka. After four years in French kitchens and joining QUINTOCANTO shortly after its 2013 opening, he became chef in 2017. Today, he serves as both head chef and general manager, overseeing the dining experience from pass to table. His cooking is what he calls cucina creativa—creative Italian that begins with a deep understanding of local Italian food culture, then reinterprets classic dishes for today. The result is a menu that changes every month: aside from a few signature dishes, no plate is served the same way twice.
Guests choose from a set course format at both lunch and dinner. The lunch menu offers a regular course at ¥7,700 and a special course at ¥9,900, while dinner presents three options: a ten-course Menù Cena at ¥16,500, a Menù Cena Speciale at ¥19,250, and a premium course at ¥22,000 (all plus 10% service charge). The team works with carefully selected ingredients, balancing temperature, texture, and aroma to present a vivid snapshot of Italian cuisine as it is today.
QUINTOCANTO has earned a Michelin Recommended distinction, a recognition that speaks to its consistent quality and thoughtful approach. The restaurant treats itself as a salone—a large, welcoming living room for guests—and the service is attentive without being formal. Located on Nakanoshima, Osaka's cultural and business island, it sits beside the National Museum of Art, making it a natural destination for a refined meal before or after the arts.
Recognition
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