Kawahara
2-4-21 Toyosaki, Kita-ku, Osaka, Japan
¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
The interior of the restaurant, an old family home, exudes warmth. The affable owner-chef, Koji Kawahara, is creative too, as his menu abounds with ingenuity. Rishiri kombu kelp is used only for soup dishes, ensuring an elegantly flavoursome broth. In cooked items, however, ma-kombu is favoured, to bring out flavour. In an innovative touch, fish is marinated in miso before frying. An assortment of items come together in a single dish, creating a unique expression that adds variety to the meal.
Facilities & Services
- Counter dining
- Air conditioning
Credit cards accepted
