Recognizing the true flavors of vegetables and utilizing traditional Osaka vegetables, local produce, as well as rare ingredients sourced from vari...

Ryoichi Endo, the owner of ”Kappo Iwaki," utilizes the techniques from both traditional Japanese restaurants and Japanese cuisine "Kappo" to create...

"Teruya," a Michelin one-star restaurant.After training for over a decade at renowned establishments in Kyoto such as "Kennin-ji Gion Maruyama," "I...

We use the freshest seasonal ingredients, such as seasonal seafood and vegetables, to create our dishes. For seafood, we primarily source from the ...

The ingredients used at Michelin-starred "Yugen" are procured mainly from farmers in the Kansai region, and we offer dishes that make the most of r...

"Shunsenwaraku Sanai" offers a fusion of Kyoto cuisine's elegance and Osaka serving style, incorporating creative and innovative dishes without bei...

"Nishino" offers sophisticated and flavorful Japanese cuisine, incorporating abundant seasonal ingredients, based on the experience of approximatel...

Chef Fujikawa wished to incorporate dishes cooked right in front of the guests from his experiences working at "Senba Kitcho," "Ichijunisai Ueno," ...

The chef, who gained experience at “Sui Ohya,” a restaurant listed in the Michelin Guide, opened his own restaurant called "Sui Okazaki."You can en...

The owner chef values the spirit of "温故知新" - learning from the past to create new ideas.While preserving the traditions of Japanese cuisine, they a...

With the concept of "honoring the essence of the ingredients," we source the finest ingredients from across the country. We carefully select and us...