ad hoc
Hotarumachi, 1-1-48 Fukushima, Fukushima-ku, Osaka, Japan
¥¥¥ ・ French
MICHELIN Guide's Point Of View
One Star: High quality cooking
The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.
Facilities & Services
- Air conditioning
Credit cards accepted
