Oimatsu Hisano
Osaka, Japan
⭐2 Stars
The Experience
From Michelin Guide
To stick close to the seasons with his cuisine, the chef gathers flavours from every part of Japan. Sourcing rare vegetables and fruits testifies to his boundless curiosity. The menu is full of creative flair to delight diners. Eschewing the customary dependence on soy sauce, sashimi platters are paired with fish-broth dipping sauce. Freshly cooked rice is seasoned with salt and soy sauce to elicit a pure sweetness. The chef experiments with novel techniques, but always respects the ingredients.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Oimatsu Hisano in Osaka:
1. Eschewing Soy Sauce in Sashimi Pairings
Unlike traditional Japanese restaurants that rely heavily on soy sauce, Oimatsu Hisano pairs its sashimi platters with a fish-broth dipping sauce, showcasing creative flair and a distinctive approach to flavor enhancement.
2. Meticulously Crafted Omakase with Ingredient Harmony
The restaurant offers an omakase course where the harmony of seasonal ingredients is the central focus, emphasizing balance and the natural taste of each component rather than overwhelming with heavy seasoning.
3. Seasonal Dining Highlighting Charcoal Grilling and Floral Presentation
Oimatsu Hisano features seasonal dining with top-quality charcoal grilling, which is somewhat rare in Michelin-starred kaiseki settings. Additionally, guests are greeted with a display of seasonal flowers upon entry, adding a visual and sensory teaser that complements the meal experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Oimatsu Hisano in Osaka are:
Japanese Blue Crab: Featured in a signature dish layered with grilled matsutake mushrooms, this crab is harvested from the waters off Kishiwada in autumn. It holds cultural significance connected to Osaka’s Danjiri Festival and is used to evoke the essence of Osaka’s culinary heritage.
Matsutake Mushrooms: Grilled matsutake mushrooms are paired with the blue crab in a dish where matsutake extract also enhances the ponzu sauce, adding depth and seasonal flavor.
Conger Eel: A central ingredient in summer, conger eel is highlighted in the seasonal omakase menu, showcasing the restaurant’s focus on fresh, seasonal seafood.
Shirako (Milt): Featured in winter menus, shirako is a prized seasonal delicacy that reflects the restaurant’s dedication to seasonal ingredients.
Daikon Radish: Another winter favorite, daikon radish is used alongside crab to complement the seasonal offerings.
These ingredients are carefully selected to reflect the seasons and are prepared with techniques that respect traditional Japanese flavors while allowing the natural qualities of the ingredients to shine, such as charcoal grilling and subtle seasoning. The combination of these key ingredients in signature dishes exemplifies Oimatsu Hisano’s commitment to seasonal Kaiseki cuisine with a refined, local touch.
Menu & Pricing
Current Offerings & Prices
Oimatsu Hisano Menu Summary
- Seasonal dining with top-quality charcoal grilling and one Michelin star to show for it.
- Average cost: Dinner €89.48 - €119.31
- Traditional Japanese / Kaiseki / Kappo cuisine