Ono

The lacquerware counter surrounds the owner-chef. Proudly displaying both foodstuffs and technique, he regales his guests with his feelings about the people and regions that produced his ingredients. In gratitude to his native Awajishima, he naturally sources his foods from there. Onions shipped straight from the farm are used in savoury egg custard. Wagyu from cattle raised by a friend is grilled over charcoal. The meal concludes with takikomi-gohan and curry of dashi soup stock and spiny lobster.

Deep Connection to Awaji Island

• Chef Kota Ono sources almost all ingredients from his hometown of Awaji Island, known for its rich agriculture and seafood, showcasing a deep connection to his roots.

Culinary Storytelling

• Each dish at Ono is crafted to tell a story about the ingredients and their producers, emphasizing the importance of local relationships and the history of Awaji Island.

Innovative Cooking Techniques

• Ono employs unique cooking methods, such as grilling wagyu over fermented straw, which adds a distinctive aroma and flavor to the meat, enhancing the overall dining experience.

Tasting Menu

• Ono Omakase Course: ¥52,000