Teruya
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Three Unique / Unconventional Things About Teruya, Osaka
1. Seven-Seat Counter-Only Dining
Teruya offers an exceptionally intimate experience with only seven counter seats, eliminating the possibility of private rooms or larger group dining—a rarity even among Michelin-starred kaiseki restaurants.
2. Chef’s Minimalist Ingredient Focus
Chef Katsunori Teruya is known for using a deliberately small number of ingredients per dish to amplify each component’s natural flavor, a departure from the more elaborate, multi-ingredient presentations typical in high-end kaiseki.
3. Advanced Payment for Omakase Courses
Unlike most Michelin-starred restaurants in Japan, Teruya requires full prepayment for its omakase courses (both lunch and dinner), with any additional charges settled on-site—a practice uncommon in traditional Japanese dining.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Teruya in Osaka are:
- Seasonal premium seafood such as snow crab and abalone, which highlight the freshness and luxury of the kaiseki cuisine served.
- Matsutake mushrooms, prized for their aromatic and earthy flavor, used to enhance soups and other dishes.
- Dashi stock made on the premises using Osaka water and ma-kombu kelp, providing a delicate yet deeply umami-rich base for many dishes.
- Salted and dried grey mullet roe, a traditional ingredient adding a distinctive savory note to the menu.
- Chrysanthemum, used seasonally to add subtle floral notes and visual elegance to dishes.
These ingredients are carefully selected for their seasonality and quality, forming the foundation of Teruya’s signature kaiseki dishes, especially in their renowned soups and delicately balanced presentations.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Dinner: €119.99 - €179.99
Signature Dishes
- Hair crab, shiso flowers, golden grass, ginger jelly: Price not specified
- Soup: Conger eel and winter melon: Price not specified
- Sashimi: Sandfish, spear squid: Price not specified
- Tempura of white sea bream and asparagus, karasumi: Price not specified
- Sea bass with cucumber vinegar: Price not specified
- Steamed abalone, grilled eggplant, abalone broth: Price not specified
- Uni, water shield, onion dashi: Price not specified
- Iga beef, Kamo eggplant, Shishito pepper: Price not specified
- Burdock root mixed rice: Price not specified
- Pickles: Price not specified
- Desserts: Pineapple, mango: Price not specified