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Kashiwaya
Menu from US$ 92.08
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Kashiwaya

JapanOsaka

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Kashiwaya / 柏屋

  • 3 Michelin Stars 2019
  • Cooking classics
  • Ryotei on the outskirts of Osaka
restaurant
restaurant
Rates and services

10000 JPY t 8% + s.n.i. (lunch), 16000-30000 JPY t 8% + s.n.i. (dinner)

terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 JPY = 0.01 USD

Weekly closing

Sunday.

Annual closing

From January 1st to 7th.

Discover the restaurant

In this acclaimed traditional Ryotei restaurant on the outskirts of Osaka, Japan’s landmark city, Kashiwaya offers modern Japanese food in a dining room designed in the “Sukiya” style, Japan’s traditional format for tea ceremonies: Fusuma sliding doors, shoji paper screens, tatami mats and Tokonoma reception rooms, each executed in a contemporary style. The menu is limited to just eight dishes, which are changed every month. The specialities of the famous Chef Hideaki Matsuo include Amadai, a dish made with grilled tile fish marinated in a salt shrimp “shiokara” dip, and puffer roe boiled in sake, floating on a turnip soup.
Discover the Restaurant

Location

KASHIWAYA
Member Relais & Châteaux since 2012

2-5-18 Senriyama-nishi, Suita-shi
565-0851, Osaka
Tel.: +81 (0)663 86 22 34
Fax: +(0)663 86 95 89
Our commitments

Osaka is a major city and port on Japan’s Kansai coast. Here, on the city’s outskirts, Kashiwaya offers carefully reinterpreted dishes in a setting that reflects the traditional Japanese tea ceremony.

"Expressing the art of Japanese living, through food, has been chef Hideaki Matsuo’s quest at Kashiwaya for over 25 years. Recently, he has given this aim a broader focus—by helping to create a local network of similarly experienced chefs. Osaka was traditionally referred to tenka no daidokoro—the country’s kitchen—but recent times have seen tourists seduced by the culinary charms of Kyoto to the north and Tokyo to the east. By meeting monthly, Matsuo’s network aims to put Osaka firmly back on the map, making it the number-one region for sustainable local production and products. The chefs discuss local ingredients in detail, and with the support of local suppliers, they then tailor their dishes to reflect traditional Japanese cuisine."

Hideaki Matsuo

Chef
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Hideaki Matsuo

Maitre de Maison
See the profile