Wine Pairing With Innovative French and Italian Cuisine at Une in Osaka

Overview

Book online and grab some of just eight seats at the multi-course dining and wine restaurant Une, in Osaka’s Kitashinchi area. Here, in his special monthly wine-pairing course, Chef Takemoto matches 5 expertly chosen wines with indulgent courses of innovative French and Italian cuisine that change monthly to match the seasons.

Highlights

  • Enjoy 5 kinds of wine hand-picked to perfectly complement each course
  • Book online to secure a seat at this exclusive restaurant
  • Relax and take in the restaurant‘s modern, sophisticated, yet easygoing Japanese ambiance
  • Indulge in several courses of Chef Takemoto's original fusion cuisine

Key Information

Important Information

• As the legal drinking age in Japan is 20, guests must be aged 20 or older • Only 8 guests will be served each day • Please inform us when booking of any ingredients you cannot eat, so we can adapt the menu for you • You can customize the amount of pasta served, but please note this doesn’t affect the price

Description

At multi-course dining and wine restaurant Une, Chef Takemoto proudly offers a rotating menu of monthly specialties. Drawing on French and Italian traditions, he combines the freshest seasonal ingredients with many a creative flourish, and the results are incredible. At Une, just eight diners each day can enjoy the cuisine and atmosphere of this hideaway restaurant. The easygoing, informal setting will put you at ease even if you’re a total beginner to the area and experience. The courses are set, rotating every month as Chef Takemoto carefully selects the best fresh vegetables grown according to the “Shizen noho” ( “natural farming,” or “do-nothing farming”). In this indulgent wine-pairing course, you’ll also enjoy five kinds of wine from their extensive cellar, chosen to perfectly complement each course. While the courses change each month, below is an example of a spring menu: Please note, however, that dishes are subject to change depending on availability, seasonality, and other conditions. • Sparkling wine welcome drink • Cocktail of oyster from Iwate and caviar • Grilled Cherry Valley duck with foie gras • Confit of young sweetfish from Kochi • Spring vegetables parfait • Rockfish from Tottori and kuruma prawn al cartoccio • Intermezzo • Grilled fillet of Kuroge (black-haired) wagyu beef from Shimane • Homemade tagliatelle Bolognese • Ultimate custard pudding • Homemade croissants • Tea or coffee

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