Tosabori, Osaka.
At the top of the stairs, quietly climbing up a building that holds memories of the Taisho period...
There is an Italian restaurant called "Salire" where time ticks away at a leisurely pace.

We are fascinated by the time-consuming process of fermentation.
While learning about European culture, I also came to understand the depth of Japanese miso and soy sauce.
During this search, I came across an original miso made with pistachios and beans,
These unique seasonings bring out the flavor of the meat.

Living ingredients are delivered to us through dialogue with producers and traders we trust across Japan.
In addition to vegetables delivered from contracted farmers in Awaji Island and Sakai,
We place great importance on preparing all of our seafood, meat, and seasonal ingredients with our own hands.

Bake the bread, choose the wine, and express the cheese.
Each dish contains ingredients, skill, and "time."

The flavor rises as fermentation progresses.
I hope it will be a memorable dish.

Ristorante Salile Shoji Yuichi