Teruya

The care shown to guests by the couple who manage this kappo is heartwarming. The aroma and flavour of dashi soup stock are the focus of the fare, owing to the chef’s background in Kyoto cuisine. In the dashi of Osaka water and ma-kombu kelp, sweetness stands out. Salted and dried grey mullet roe is prepared at year’s end and served year-round, to be spread on iimushi, which is served between courses. Valuing simplicity, the chef creates impressions through combinations of ingredients.

What makes it distinctive

• Seven-seat kappo, run by a couple, with a course designed around temperature, aroma and timing.
• A Kyoto-trained chef cooking in a restrained style, with dashi and clean combinations doing the heavy lifting.
• Clear, published course price, 28,800 JPY, plus a public notice of a renovation closure from 1 Feb 2026, with reopening targeted for mid-April.

Ingredient and flavour anchors

• Dashi as the spine of the meal, built with kombu and carefully controlled sweetness.
• Seasonal market buying, chosen each morning rather than fixed to a single region.
• House-prepared karasumi, salted and dried grey mullet roe, served through the year.

Format

• Monthly changing kaiseki course in a seven-seat counter setting.

Pricing

• 28,800 JPY per person (tax and service included).
• Course price can vary by market buying, typically within about 3,000 JPY.

Service notes

• Dinner seatings at 18:00 and 19:00.
• Temporary closure for renovation from 1 Feb 2026, reopening planned for mid-April.