Kamigatachuka SHINTANI

Weave Kansai food culture and Chinese tradition together and you get Kamigatachuka. Ingredients from the Kinki region are prepared using Chinese and Japanese techniques; continuing the theme, items are served on Chinese and Japanese plates and bowls. Vegetarian cuisine, dubbed ‘Naniwa’ (‘vegetable garden’), brings to mind the Kawachi Plain’s fame as a vegetable-producing region. The fare is the self-expression of a chef who was born in Osaka and grew up in a family that ran a Chinese restaurant.

1. Fusion of Kansai and Chinese Culinary Traditions: The restaurant's logo, 'absorption', symbolizes the harmonious fusion of Kansai and China.

2. Use of Soup as a Foundation: Chef Shintani uses soup made from kelp and light soy sauce as a foundation for his menu, paying homage to Kansai's culinary roots.

3. Innovative Drying Techniques: The chef applies Hunan-inspired techniques, particularly the drying of ingredients, to seasonal fresh fish like abalone.

Tasting Menu

• 7-course seasonal course: ¥¥¥ (no specific price mentioned)

Signature Dishes and Noodles

• Tantanmen: no specific price mentioned

Desserts

• Seasonal sweets: no specific price mentioned

Course Menu

• Lunch: €131.72-137.70
• Dinner: €119.74-179.62