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A kaiseki restaurant in Chuo-ku where the dashi is the whole argument. The chef trained in Kyoto and brings that restraint to Osaka, building broths light enough to let each ingredient speak while quietly absorbing the flavors around it. Antique serving ware sits beside pieces by contemporary artists, so even the vessels have a point of view. Two Michelin stars, and the kind of meal where the subtlety only registers fully on the walk home.
The awards strongest first
One number, weighted & current 92
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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