Nikainoakari

Narui-san’s “Japan’s best onion quiche” is made in-house, with time taken to bring out the onions’ natural sweetness. Diners have singled it out as a memorable dish, noting its pronounced onion flavour. It is a good choice for easing into a leisurely evening over a few small plates.

For a meat dish, try the signature charcoal-grilled shoulder loin of Yambaru island pork. Choose French rock salt or a seasonal sauce. One diner said they enjoyed changing up the flavour with salt, basil sauce and mustard. Guests seated at the counter have also remarked favourably on the roomy tables and spacing between seats, making it seem well suited to sharing several dishes around the table.

After the main course, consider the Kawachi Bolognese, made with Yambaru island pork and Japanese Black beef, with Kawachi wine used to lock in the flavour of the meat. For something lighter, there is an aglio e olio featuring the savoury depth of whitebait from Wakayama and the fragrance of finely julienned ginger. One diner said the ginger provided a bright accent and kept the pasta enjoyable to the last bite.

The drinks are also part of the restaurant’s character. Tako Chan, made with Delaware grapes from Kashiwara in Osaka, is a fruity, slightly dry wine with a refreshing feel and a hint of sweetness. It is suggested as a celebratory first glass. For a wine to enjoy slowly alongside a meal, consider King Selby Kashiwara Jozo Wine White, made with Chardonnay from the same area. This slightly dry wine balances acidity and fruit.

For a final savoury course, there is an egg-and-rice risotto cooked al dente in dashi and topped with freshly shaved cheese and bonito flakes. Add nama-age soy sauce to taste, and try a little olive oil partway through for a change of flavour. As it is cooked from uncooked rice, allow about 15 minutes for it to be served. For dessert, there is also a bittersweet tiramisu made with espresso roasted in-house at the sister café SHIMATONERIKO.

Nikainoakari is an Italian restaurant on the 2 floor in Matsuzakicho, Abeno Ward. It has counter seating and offers dine-in meals. Dinner is served on Thursdays, Fridays and Saturdays from 18:00 to 23:30; the restaurant is closed from Sunday to Wednesday. If you are planning an evening meal, making a reservation is worth considering.