About Us

We want to continue searching for answers
still beyond our reach.
Inspired by this desire and the infinite nature
of pi (π), we named our restaurant “P greco.”

Connections between people and people,
between people and spaces,
between people and food—
with the hope that warm circles of smiles and joy
will continue endlessly, like the digits of pi—
we move forward every day.

At P greco, we carefully select ingredients that are unique to Japan and the Kansai region.
All of our drinking water and preparation water comes from the local spring water of Osaka Tenmangu Shrine.
Seafood from Awaji-island and ingredients grown in the surrounding area allow us to create “P greco’s Four Seasons” courses reflects the climate of Osaka and the flavors of each season.

In the regions where our ingredients are grown—including our own vegetablegarden in Nara—there are people who care deeply for the food they cultivate.
There are also those who ensure that the ingredients reach us safely and with their freshness preserved. And I, in turn, give my very best each day in preparing them.

Once the dishes leave my hands and arrive at your table, I hope you will enjoy them freely, in your own way.
If you can sense even a hint of the places these ingredients came from, it would bring me great joy.

At P greco, we value the accumulation of daily technique and the creation of a space where guests can truly enjoy themselves.

Anago (sea eel) dishes are one of our signature offerings. In Osaka, anago can be enjoyed throughout the year (*), and it plays a prominent role in our course menus. While ingredient selection is of utmost importance, the daily refinement of our techniques—how we manage and prepare each component—is equally vital.

In spring, we prepare fritto using fresh tara buds, still on the branch, sourced from farms in Nara. Our take on bamboo shoots involves baking them in a salt crust made with Italian rock salt, then cracking it open at the table—a dish that pairs wonderfully with olive oil and delights both the eyes and the palate. It’s a playful, vibrant experience that captures the spirit of Osaka-style Italian cuisine at P greco.

(*) Please note that availability may vary depending on poor catch.

Born in Osaka Prefecture, Shunsuke Fukumoto graduated from the Kyoto Culinary Art College and began his career at the flagship location of Ristorante HiRo. After five years of foundational training, he moved to Italy to further hone his skills.

He spent seven years in Northern Italy, training at acclaimed restaurants such as Bersagliere and Via del Borgo in Lombardy, and Da Bracali in Tuscany. Upon returning to Japan, he became the head chef of Ristorante HiRo’s Osaka branch.
In April 2013, he opened P greco in Nishitenma, Osaka.

• Michelin Guide: One star since the 2019 edition, maintained annually
• Gault & Millau: Awarded Three Toques in the 2022 edition, maintained annually

Originally from Nara Prefecture, Tomomi began her career as a culinary assistant at a nutrition school and later worked in the kitchen of an Italian restaurant. She then moved into school operations at a culinary academy in Osaka.

After marrying, she joined P greco as a floor staff member. She now plays a vital role in maintaining the smooth operation of the restaurant, supporting both the chef and guests with attentive service and thoughtful wine pairings.

She holds multiple certifications, including:
• Chef’s License
• Confectionery Hygiene Master
• Certified Sommelier
• Sake Diploma