In this guide
Kashiwaya Osaka (Kashiwaya, Osaka)
Kashiwaya Osaka serves modern Japanese cuisine in a dining space designed in the sukiya style—Japan’s traditional format for tea ceremonies—featuring fusuma sliding doors, shoji paper screens, tatami mats, and tokonoma reception alcoves, all interpreted with a contemporary sensibility.
The menu is limited to eight dishes, changing monthly in line with the seasons and local availability. Kashiwaya is guided by three core principles: ryori (cuisine) that tells the story of the seasons; shitsurai (seasonal decorations) that bring comfort to the cuisine; and goyomuki (service) provided in accordance with each guest’s needs—all under the attentive eye of three Michelin-star chef Hideaki Matsuo.
Relais & Chateaux
Restaurant Information
- Style: Traditional ryotei restaurant
- Chain: Relais & Chateaux
- Address: 2-5-18 Senriyama Nishi, Suita 565-0851, Osaka Prefecture
- Telephone: +81 6-6386-2234
- Opening Hours:
- (Monday–Saturday) Lunch: 12:00 PM – 1:00 PM
- (Monday–Saturday) Dinner: 6:00 PM – 7:30 PM
- Closed: Sunday
Social Media
- Website: https://jp-kashiwaya.com/
- Facebook: https://www.facebook.com/KASHIWAYA.OsakaSenriyama/
Location
Located on the outskirts of Osaka, nearby to the Hattori Ryokuchi Toshi Ryokka Botanical Garden and the Open-Air museum of Old Japanese FameHouses.
Seating Costs
Kaiseki Course (available for both lunch and dinner)
- Chef Special Course ￥50,000 (w/ tax ¥55,000)
- Chef Special Course ￥40,000 (w/ tax ¥44,000)
- Ran ￥35,000 (w/ tax ¥38,500)
- Take ￥26,000 (w/ tax ¥28,600)
- Kiku ￥16,000 (w/ tax ¥17,600)
Lunch
- Kaiseki Course Ume ￥10,000 (w/ tax ¥11,000) — weekdays only
Atmosphere
The restaurant is composed of a collection of private dining rooms and includes a delightful upstairs space. Décor is traditionally Japanese, with cloth-covered walls and a tatami-mat floor.
Chef
As a student of the tea ceremony, owner-chef Hideaki Matsuo was captivated by the richness and profundity of Japanese culture. He inherited Kashiwaya from his father, and the unifying theme of the menu is “the tale of the four seasons.” The house signature is tilefish marinated with salted, fermented sweet shrimp, a creation inspired by Hong Kong cuisine. The cooking is rich in feeling and full of imaginative touches, while paying homage to time-tested tradition.
