Terada
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Terada in Osaka:
1. Personal and Family Artistic Touches
Terada incorporates a strong familial and artistic element into the dining experience. The coaster images are painted by the chef's mother, and the interior design is by his elder brother. This creates a unique blend of culinary and visual art that reflects the chef's family heritage and personal touch.
2. Meticulous Ingredient Sourcing and Presentation
The chef personally selects the rice from a single field, emphasizing quality down to the finest grain. Fresh vegetables come from the chef's parents in Mie Prefecture. The presentation of dishes, such as the seasonal "hassun," uses various ceramics, greenery, and cooking methods to create a visually striking and innovative kaiseki experience.
3. Thoughtfully Curated Beverage Selection Beyond Sake
While Japanese sake is a passion and well-curated at Terada, the restaurant also offers a carefully chosen selection of shochu, wine, and whiskey to pair with the cuisine. This broad beverage offering adds an unconventional dimension to the traditional Japanese dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Terada, the Michelin-starred restaurant in Osaka, are:
Koshihikari rice: Grown in terraced fields using traditional methods with rainfall and river water, this rice is a key element reflecting Terada's commitment to heritage and sustainability. It is used as a base in various dishes, emphasizing quality and tradition.
Fresh vegetables from Mie Prefecture: Supplied by the chef's family, these vegetables are grown without environmental burden and highlight seasonal, local produce integral to Terada's cuisine.
Tofu made from organic soybeans: Terada serves a signature tofu dish made from freshly ground organic soybeans, steamed and topped with wild walnuts, showcasing a refined yet traditional approach to a classic ingredient.
Sea urchin (uni): Featured in a dish combining Hokkaido bafun uni with maitake mushrooms and cabbage, this ingredient is used to create a rich, textured flavor profile that is both luxurious and rooted in Japanese culinary tradition.
These ingredients are significant as they embody Terada's philosophy of blending tradition with contemporary artistry, focusing on seasonality, family heritage, and sustainable sourcing. The dishes often celebrate festivals or events, with presentation designed to take diners on a cultural and sensory journey.