With a history spanning nearly 60 years, "Kigawa" is a long-established kappo restaurant. It was founded by the first Shuzo Ueno, a prominent figure in Japanese cuisine and a renowned researcher of Osaka culinary traditions, making it one of Osaka's most iconic establishments.

"Osaka cuisine" refers to dishes born from kappo-style cooking, which takes full advantage of the region's rich access to fresh ingredients from the mountains, seas, and fields. At its core lies the philosophy of "thrifty spirit" . For example, a premium fish like sea bream is utilized in its entirety: the head is simmered, the scales are deep-fried, and the bones are grilled, with each part prepared using a method best suited to its characteristics. This approach reflects the ingenuity and care to make the most of every ingredient.

"In Kyoto, delicate and subtly flavored Kyoto cuisine was created for the nobility, whereas Osaka, as a merchant city where people from all over the country gathered, developed cuisine with rich, deep flavors that appeal to everyone. This is why, for dashi (broth), Ma-kombu is preferred over Rishiri kombu," explains the second-generation owner, Mr. Osamu Ueno.

With experience training at the French restaurant "La Mer" at Shima Kanko Hotel in Mie Prefecture, Mr. Osamu Ueno incorporates French techniques, which he finds share similarities with Osaka cuisine, to create "wakon-yosai" Osaka dishes that blend Japanese spirit and Western skill.
One example featured in the omakase course is "Sorezore Aji Jitate," a sashimi platter where each piece of seasonal fresh fish is paired with a sauce that enhances its flavor. Highlights include octopus with basil miso, tuna with balsamic soy jelly, and squid with bonito shiokara sauce, resulting in a vibrant and elegantly crafted dish.

Another standout dish is grilled white tilefish served with a rich sauce made from dashi and butter soy sauce. Unique to this restaurant, such creations offer a feast for both the eyes and the palate.
"We always strive to provide hospitality that makes our guests want to return. While we do use seasonings such as miso, soy sauce, sake, vinegar, and mirin, we are happy to accommodate dietary preferences regarding ingredients if you consult with us at the time of reservation," says Mr. Osamu Ueno.

The restaurant welcomes many international guests and also accommodates vegetarian menus. The interior, featuring both counter seating and private rooms, exudes a serene and refined ambiance. Sitting at the counter in front of the kitchen, watching the chefs skillfully prepare each dish, offers a truly exceptional dining experience.

Course

Naniwa Seasonal Delicacies: Yuki Course

13,860 JPY

Naniwa Seasonal Delicacies: Tsuki Course

20,790 JPY

Naniwa Seasonal Delicacies : Tsuki Course

21,780 JPY

more