Kamigatachuka SHINTANI
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
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.
Ingredient Stars
From Visitor Experiences
["Kelp","Light soy sauce","Abalone"]
Menu & Pricing
Current Offerings & Prices
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