Kashiwaya
Osaka's sole three-Michelin-starred kaiseki in a traditional Senriyama machiya. Seasonal menus draw on Naniwa vegetables and Awaji Island produce.
Order: ['Seasonal kaiseki course']
Make it at home
Ingredients
- 20g kombu, wiped clean
- 1.5L cold water
- 30g katsuobushi (bonito flakes)
- Seasonal vegetables (bamboo, lotus, burdock depending on season)
- Seasonal fish from Osaka Bay (sea bream, flatfish, or yellowtail)
- Sake, mirin, and usukuchi soy sauce for seasoning
Method
- Steep kombu in cold water for 30 minutes, then heat slowly to 60C over 20 minutes; remove kombu just before boiling.
- Bring to 80C, add katsuobushi, steep for 3 minutes without boiling, then strain through a fine cloth.
- Use ichiban dashi as the base for the nimono (simmered vegetable course) and the soup course.
- Prepare seasonal fish as sashimi for the mukozuke (raw course) or as yakimono (grilled course) with light seasoning.
- Serve courses in sequence: sakizuke (amuse), hassun (seasonal plate), mukozuke (sashimi), yakimono, nimono, rice and miso.
Tip from the editors. Home kaiseki is approachable as a series of individual techniques; mastering the ichiban dashi and nimono gives the foundation for 80 percent of the flavours.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat kaiseki
Kaiseki in Osaka
Koryu 2 ★ ★ 4.8
Two Michelin stars; chef Shintaro Matsuo builds Osaka-style kaiseki with Naniwa produce, richer dashi, and deeper umami than Kyoto counterparts.
Ajikitcho Horieten
One Michelin star; a sukiya-style kaiseki room in Kitahorie where the second-generation chef sources seasonal Kansai produce in the Kitcho tradition.
Order: ['Seasonal kaiseki course']
More cities are in research. Want kaiseki covered somewhere specific? Tell us where you want to eat.