LACERBA

The story

LACERBA Osaka: Italian Omakase in Dojimahama, Kita-ku

LACERBA is an Italian omakase restaurant on the second floor of Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, and it holds a Gault&Millau score of 15 for 2026. The name is taken from an early twentieth-century Italian Futurist journal, and the kitchen carries that spirit forward with seasonal ingredients served as a set menu.

Chef Masaaki Fujita

Masaaki Fujita, born in 1973, left a career in education at 24 to become a cook. He worked at an Italian restaurant in Osaka, then spent time in Italy, moving from trattorias to a Michelin-starred kitchen. He opened his own restaurant in Minamimorimachi in 2007 and moved LACERBA to Kita-Shinchi in 2015.

The omakase and the room

Dinner is an omakase built on seasonal produce, and the number of courses can change with what the market offers that day. The room seats 16, split between 10 table seats and a 6-seat counter. Fujita's influences are placed through the interior like pieces in an art gallery, and the restaurant describes its dishes and wines as one artscape.