The restaurant is named after my grandmother's family name, Komatsu, with the hope of creating a space overflowing with love, just like the restaurant my grandmother ran. The restaurant's interior has been reimagined with a modern atmosphere based on gray and black tones, while the structure of the old private house remains intact. 10 seats at the counter on the first floor and 8 seats at tables on the second floor allow customers to enjoy a relaxed atmosphere in a small group setting where they can meet individually.

After graduating from Abeno Tsuji Culinary School in Osaka, Chef Ishida worked for 16 years at PONTE VECCHIO, an Italian restaurant, where he honed his skills. He then opened his own restaurant, Komatsu CUCINA ITALIANA. ［During his time at PONTE VECCHIO, he was once the chef at the main restaurant in Kitahama, and he continues to work in the kitchen today based on the skills and experience he has cultivated over the years.

Both the lunch and dinner courses are beautifully composed, with the overall balance of tones, mouthfeel, and temperature well thought out. All dishes are prepared with a high degree of perfection by carefully considering the compatibility of ingredients such as vegetables and seafood, and vegetables and meat.