The chef treats his guests to seasonal cuisine of unstinting luxury. The feast begins with bamboo shoots, sweetfish, matsutake mushrooms and crab, representing the four seasons. The spectacle of the kitchen from the counter captivates the heart. For soup dishes, the basic soup stock is drawn directly before the customer. Items grilled on the charcoal brazier or cooked in pots are likewise prepared in view of the customer. Arrangements are simple, to give the ingredients top billing.

• One-Michelin-star Japanese restaurant in Osaka.
• Located at 1-1-13 Dojima, Kita-ku, Osaka, in the Rise Hotel Osaka Kitashinchi building.
• The dining format centers on a counter where guests watch soup stock being drawn and dishes grilled or cooked in front of them.
• The kitchen style highlights natural flavor with restrained seasoning and simple plating.

Signature Ingredients

• Bamboo shoots
• Sweetfish, ayu
• Matsutake mushrooms
• Crab
• Traditional Naniwa vegetables
• High-quality seafood
• Dashi, clear soup stock
• Matsuba crab

Menu Summary

• Dinner is omakase, chef's choice only.
• The menu emphasizes seasonal ingredients, simple presentation, and live counter preparation.
• Seasonal dishes associated with the menu include bamboo shoots, sweetfish, matsutake mushrooms, crab, and clear soup stock drawn in front of diners.
• Counter dining is central to the experience, with grilling and pot-cooking done in view of guests.
• A current reservation page lists a chef's tasting course and a separate matsuba crab course, exact pricing and seasonal availability should be checked before booking.