Fushimimachi Kakoiyama

The restaurant is tastefully appointed with the ambience of a tea house, with an elegant gate, garden path and waiting area. Chinese medicinal drinks served with waka poetry bring to mind the Kinki region’s history as a centre of medicinal wholesaling. Also telling a tale is the menu, whose chakaiseki offerings incorporate Osaka touches. Sembajiru wharf soup, with dashi drawn from vegetable offcuts, conveys respect for ingredients; tea poured by the chef soothes the soul. This is fare that conveys the richness of Japanese culture.

Tea-house inspired setting with tea ceremony lineage

• The interior is fashioned in Sukiya-style, echoing a tea room and built on the former Yabunouchi-ryu tea ceremony studio site, featuring alcove scripture and calming wooden panels; the ambience includes a gate and garden path that recalls a tea-house atmosphere.
• The space embodies the tea ceremony ethos (sado), with the meal rhythm and decor designed to evoke poetry and ancient culture alongside the cuisine.

Sado-inspired, multi-sensory tasting that blends tradition with innovation

• The menu unfolds through a five-senses journey, with hassun courses that introduce seasonal Osaka ingredients and are served with hand-picked pottery and boat-shaped lacquerware.
• Dishes push tradition forward with elements like seaweed shaved ice and shirumono soups made from bones and vegetable offcuts, with tea poured by the chef to soothe the soul and enhance the dining rhythm.

Rapid Michelin recognition and sustained star status

• The restaurant opened in 2021 and earned its Michelin star in the same year.
• It has maintained 1 Michelin Star from 2021 through 2024, reflecting ongoing excellence in a tradition-forward, sensorial dining experience.

Signature Ingredients

• Seasonal ingredients from sea, lake, river, mountain, and field: The menu is built around ingredients gathered from Osaka’s surrounding ecosystems—sea, lake, river, mountains, and fields. This sourcing philosophy, tied to hassun and seasonal progression, brings the region’s nature into the dish and emphasizes balance, seasonality, and respect for each ingredient.
• Matsutake mushrooms (seasonal): Explicitly noted among the seasonally changing ingredients on the restaurant’s site; matsutake is used when in season to impart its prized aroma and autumnal character, representing the pinnacle of seasonal luxury in the course.
• Crab (kani) (seasonal): Also listed as a seasonal ingredient that can vary the menu; when crab is in season it features as part of the elegant array of seasonal offerings, highlighting the freshness and locality of seafood.
• Sembajiru wharf soup (dashi from vegetable offcuts): A signature affair highlighted by Michelin and other guides; the broth is drawn from vegetable offcuts to honor ingredients and minimize waste, evoking Osaka’s port heritage and the philosophy of using every part of a product.
• Seaweed shaved ice: A distinctive course item that pairs seaweed with shaved ice, exemplifying how the menu fuses traditional Japanese taste with inventive, textural presentations while centering sea vegetables.
• Shirumono soups using bones and vegetable offcuts: The repertoire includes clear broths and soups built from bones and vegetable offcuts, showcasing the chef’s ingenuity in extracting depth and flavor while respecting ingredients’ origins.
• Seasonal hassun components: The hassun course presents bite-sized seasonal ingredients—drawn from sea, mountains, rivers, and fields—through carefully chosen serveware and arrangement, encapsulating the region’s ingredients and the season in a single tasting moment.