Nishitemma Ichigaya

Nishitemma Ichigaya upholds the traditions of Osaka while incorporating new influences. Creative inspiration and painstaking attention to detail are the watchwords here. Use of ma-kombu kelp to enliven the broth of soup dishes pays tribute to Semba merchant food culture. Traditional vegetables of Osaka showcase the attractions of that great commercial city. From time to time, French methods are employed as well. The seafood with miso sauce américain is a flavour found only here.

Ultra-intimate dining room with 7 seats

• The dining space is extremely small, with only 7 seats, offering a highly personalized, intimate dining experience.

Michelin-star status in 2025

• Listed as a MICHELIN Guide one-star restaurant for 2025, part of the Kyoto & Osaka 2025 edition.

Signature techniques rooted in Osaka's tradition with modern touches

• Signature use of ma-kombu kelp to enrich soup broths, reflecting Osaka's Semba merchant-inspired culinary heritage; some dishes incorporate French techniques (e.g., seafood with miso sauce americain).

Signature Ingredients

• Ma-kombu kelp (Ma-kombu): Ma-kombu kelp is used to deepen soup broths, a signature technique reflecting Osaka's Semba merchant culinary heritage and the chef's approach to building layered umami in the courses.
• Seasonal ingredients (旬の食材): The restaurant emphasizes carefully selected seasonal ingredients to express the four seasons, ensuring each course features peak freshness and flavor.
• Seasonal seafood (旬の魚介): Dishes rely on fresh, seasonal seafood for sashimi (割鮮) and other preparations, highlighting the chef's commitment to oceanic flavors and delicate textures.
• Miso-based seafood preparations (味噌ベースのソース): Some seafood components are presented with miso-based sauces, such as a miso sauce americain, reflecting a fusion approach that balances traditional Japanese technique with contemporary flavors.