Osaka

TOM Curiosa

トムクリオーザ

Just as the restaurant’s name suggests, curious Tsutomu “Tom” Asai is always searching for new ideas. Founded on classic Italian techniques, his seasonal omakase menu weaves in traditions from other cuisines. The open counter brings guests closer to action where he slices fragrant Parsut prosciutto into petal-like layers and grills dry-aged wagyu over aromatic maple wood. The fine wines amplify the vibrant flavors of his signature pastas.

Marking its 10th anniversary, TOM Curiosa moved to its current location in downtown Osaka in 2023. The spacious interior is chic and elegant, set with a wide open counter. Guests are welcomed to their seats where they can watch the chef make fresh pasta and hear the sizzling from the grill. Using high quality ingredients, Asai curates his omakase menu with a goal to tell the story of the four seasons.

The rare Bon Dabon’s Parsut prosciutto is a staple here. Rich in flavor with amazing texture, the aged ham is made by Masatoyo Tada, the only certified Parma ham maker in Japan. Produced in Gifu Prefecture, the pork is cured in sun-dried sea salt and matured for 24 months. There are only about a dozen restaurants across the country that carry their product - and only two in Osaka.

Realizing his childhood dream of becoming a chef, Asai worked for Ponte Vecchio, an prominent Italian restaurant group, for over 16 years. He also spent a year in Europe learning from local chefs. Mastering the Italian tradition, he incorporates ideas from Japanese, Asian and other European cuisines to create a unique seasonal menu for his guests.

Searching for new ideas

TOM Curiosa’s omakase menu flows through courses of seasonal flavors. In addition to his signature pastas and the famous Parsut prosciutto, each dish showcases his excellent aesthetics and technique.

May Queen potatoes are tossed in fermented butter and fish sauce and topped with caviar. The raw potatoes are sliced into thin strips for an enjoyable texture. The combination of sweet and salty flavors fills your cheeks with joy. Matsuba crab flan is packed with sweet crab meat and topped with tomato extract jelly and green pea puree.

Parsut prosciutto from Bon Dabon is shaved into thin slices using a special Berkel slicer. The petal-like slices give a delicate flavor that begin to melt the moment they rest on your tongue. Some guests are so taken by its incredible flavor that they end up asking for more.

Nanohana (rapeseed) and cheese ravioli is made fresh at the restaurant. The silky pasta, made of polenta, flour and eggs, is draped in a creamy sauce and garnished with shaved black truffles. The rich flavors blend together in your mouth.

Dry-aged Tosa Akagyu beef is grilled over charcoal and finished over merlot wood fire to add a rich, smoky aroma. The outside crust is perfectly charred while the inside is juicy, tender and packed with umami.

A signature dessert, homemade pistachios panna cotta is rich and creamy. The pudding is slow-roasted for a deeper flavor and a firmer texture.

INGREDIENTS
Asai curates his omakase menu with a goal to tell the story of the four seasons. He takes his time to search for high-quality ingredients from across the country. Some of his favorites include colorful tomatoes from Shizuoka Prefecture and mushrooms and sweet potatoes from Tokushima Prefecture.

For the main dish, he likes to use aged beef from Sakaeya, a prominent butcher shop in Shiga Prefecture. In the winter, he also likes wild game meat such as deer and pigeons. The fresh seafood comes from the coasts of the Seto Inland Sea, Sea of Japan and the Goto Islands.

The restaurant also stocks a fine collection of Italian and Japanese wines as well as Champagne. The sommelier offers an excellent pairing with each dish.

CHEF

Tsutomu Asai

Tsutomu Asai was born in Toyama Prefecture in 1977. He grew up watching “Iron Chef” on TV, dreaming of becoming a chef. He went on to study at a culinary school before joining Ponte Vecchio, one of the leading Italian restaurant groups in the Kansai region. Five years later, he left to study in France and Italy, an experience he’s been wanting since starting to train as a chef.

He rejoined Ponte Vecchio after returning to Japan, where he continued to impress guests with his talent and skills. He was appointed head chef of Sud Ponte Vecchio in Namba Parks and later at Echi Ponte Vecchio and Dolce Ponte Vecchio. He says he’s grateful for all the experiences and the relationships he got to build during the years he worked with the group.

In 2013, he opened his very own TOM Curiosa in downtown Osaka. The restaurant moved to the current location in the year of its 10th anniversary. “I wanted to be in a bigger space where guests can enjoy a more comfortable experience. I also felt like I wanted to go back to basics and rethink my approach,'' says Asai. In his time off, he likes to vacation in places like Thailand, Singapore and Malaysia and explore local flavors and ingredients.

VISION
“In our new location, I feel we have an ideal set up,” Asai says. “It’s now about continuing to improve the quality of our cuisine so that our guests can enjoy everything about the experience here.”

WINE

The wine pairing is a memorable part of the TOM Curiosa experience. Selected carefully to match the menu, the wines enhance the flavors of the ingredients. Some of the sommelier’s favorites include top wines from Italy such as Chardonnay from Tuscany, Spumante from Lombardy and Barolo from Piedmont. The Rosé from Kuju Winery, a Japanese winemaker on the southern island of Kyushu, is another beautiful vintage. Served in beautiful Zalto Denk'Art stemware, the wine unleashes its full flavor as you swirl the glass in your hand.