Petit Rosa Pizzeria, Osaka, Shinsaibashi
The façade of Petit Rosa Pizzeria can’t help but remind you of an old pizza joint entrance in Chicago or New York (that is, if you’ve ever been to an old pizza joint in Chicago or New York.) Luckily, I have. So, as I walked in I had to smile. Olive oil, wine bottles, warm lighting and a bustling kitchen embrace your senses—just the way an Italian restaurant should. Ascending to the second floor, the interior kept my smiles intact by presenting a well thought-out, Italian-inspired décor that successfully conspired to put one at ease, and lull one into forgetting that a crazed Midosuji lie only a couple blocks west.
The first order of business once we sat down was the wine list. Here we found a respectable selection of reds, whites and Spumante by the glass or bottle. We chose a glass of earthy and slightly fruity Querciabella Mongrana from Tuscany (700 yen). We then quickly settled in to our appetizer. The Antipasto Misti 4 Tipi (1450 yen) was a generous helping of four cold appetizers. Gnocchi in red sauce with Matsutake mushrooms stood in the center of the antipasto platter. Around it, were Parma ham resting on cantaloupe slices, honeycomb tripe cooked in tomato sauce and two types of carpaccio (sea bream and tuna). The tuna, served on a bed of onions, had a brilliant sun dried tomato spread that perfectly complemented the fish and onion pairing.
The menu (ask for the English menu) featured main courses in number sufficiently large to give you choice, but not so extensive you couldn’t decide. It contained both unique and classic offerings of meat and fish, pasta, pizza and risotto. From the pizza portion of the menu we ordered the Japan-ubiquitous Bizmark (1580 yen for the regular size). Petit Rosa’s regular size could easily pass for large in most restaurants, and we were grateful. A classic take on the Bizmark, this asparagus, bacon and egg pizza boasted a handmade crust and pleased beyond expectations.
Like the pizza crust, the pasta at Petit Rosa is “casalingo”, homemade by the restaurant from imported Italian flour. The choices included spaghetti and linguine dishes. We ordered the Spaghetti Pescatore (with seafood, 1480 yen). Again, the portion was ample and seafood generous. Mussels, clams and shrimp sat atop a delicate, but tasty red sauce.
But the real genius of Petit Rosa’s menu was saved for last. The fish of the day is offered on the menu as a whole (2800 yen) or half (1580 yen) order. Today it was a poached sea bream, served “acqua pazza” (literally, “crazy water” in Italian) in a steaming casserole dish with the poaching water. The aroma hit our noses about ten seconds before it hit the table. Bursting with capers, sun dried tomatoes and black olives, and sprinkled with thinly sliced red pepper, this dish was truly exquisite. The half order would make a great main course with an appetizer. The whole order is perfect for sharing.
Petit Rosa has been in the same location for 11 years—good staying power in a restaurant town like Osaka. And for good reason. Upon leaving we marveled again at the hustle and bustle of their open kitchen, met their English-speaking chef and surreptitiously planned our return.
Address:
Osaka-city Chuo-ku Higashi Shinsaibashi 1-16-26
06-6241-6708
3min from Exit # 6 at Shinsaibashi station
