Kashiwaya Osaka Senriyama Suita

A friend invited me to celebrate at Kashiwaya.Located in a quiet residential area, the atmosphere was truly delightful. From the moment we were greeted by the staff, including the owner in her kimono, the service was exceptional, creating a warm and luxurious experience.The pairing of the dishes was outstanding, allowing us to appreciate the beauty of Japanese cuisine.Since it was a celebratory occasion, we were generously offered red rice and sea bream, which were not on the menu, making our experience even more satisfying.Thank you very much! Less

⭐︎ Michelin Three Stars ⭐︎ Omakase Course We enjoyed a moderate amount of drinks, and the total for three of us was just over JPY 70,000. I made a reservation about two weeks in advance.After a bit of a walk uphill from the station, we arrived at this Michelin Three Stars restaurant that suddenly appears in a residential area!Since it was early summer, we were served seasonal ingredients like conger eel and sweetfish, which were delicious with their gentle flavors packed with umami!Each dish was beautifully presented with great care, making for a truly delightful experience! Less

Is this the most reasonably priced three-star restaurant in the world?I made a reservation for the cheapest course at JPY 17,000.I visited to celebrate my wife's birthday and consulted with them over the phone beforehand.We started with a pairing of 30ml for JPY 6,600.As a special touch for the birthday celebration, they served the Japanese sake in a small, charming cup.The dishes come in various price ranges, and I felt that the satisfaction level increased accordingly. Everything was well-prepared, and there were no items that left me questioning their quality.What stood out was the exceptional behavior of the staff. Even with customers who were not spending much, they treated us with great care, which made us feel very good.Next time, I want to try a more expensive course!Thank you very much. Less

◆Visit Rating 4.03 Michelin ★★★ (16 consecutive years) 14th in Japanese Cuisine in Osaka 166th in Japanese Cuisine nationwide ◆About the Restaurant This renowned Japanese restaurant has maintained its Michelin three-star rating for 16 consecutive years while continuing to innovate within tradition. It has also received a Green Star for its commitment to sustainable dining. The restaurant features a sukiya-style building that evokes the spirit of tea ceremony, surrounded by a garden with trees and beautiful moss, as well as the tea room Kasuian. It offers a tranquil and luxurious atmosphere that allows guests to forget their daily lives. Not only is the food delicious, but it also reflects the ancient Japanese appreciation for nature, presenting beautiful dishes that embody traditional culture and seasonal scenery. All guest rooms are fully private (7 rooms in total), ensuring a personal space. This makes it suitable for various occasions, including special anniversaries, celebrations, and important business meetings. ◆Impressions I made a reservation by phone before visiting. The atmosphere inside the restaurant was elegant, creating a wonderful Japanese space. The service was polite and very good, though it felt somewhat mechanical and lacked warmth, which made me question the three-star rating. On the other hand, the explanations of the dishes were excellent, providing the intention and background for each ingredient. However, the quality of the ingredients and the taste of the dishes did not match the price. I left feeling disappointed with my friend. ◆Meal Cost (tax included) JPY 22,000 + 10% service charge ◆Dishes Served (food only, tax included) ✔︎✔︎Welcome Sake: Mutsu Hassenin ✔︎✔︎Octopus, Hamo, Yam, Daikon, Shiso On June 1st, is it the opening day of the ice room? A dish reminiscent of ice. Both the octopus and hamo were light and refreshing, yet incredibly flavorful and delicious. ◆Simmered Dish ✔︎✔︎✔︎Tokushima Hamo, Minazuki Tofu, Ume, White Cucumber, Yuzu Dried sardines, salt removed. The broth was rich yet easy to understand, and very delicious, much clearer than Kyoto-style. I was surprised by the size of the hamo. ◆Sashimi ✔︎✔︎Sea Bream ✔︎✔︎✔︎Marinated Bonito ✔︎✔︎✔︎✔︎Kensaki Squid Cucumber, Shiso, Wasabi, Tosa Soy Sauce, Mustard Miso The squid was incredibly delicious, undoubtedly one of the best I've ever had. The bonito was also packed with flavor, surprising for summer, and the sea bream was consistently delicious. ◆Cold Dish Winter Melon Somen, Sweet Shrimp, Onsen Egg, Shiitake, Mitsuba Wasabi, Yuzu This was my first time trying winter melon somen. It was cool and delicious, a unique way to enjoy it, and the combination of various ingredients was very tasty. ◆Appetizer ✔︎✔︎Scallops, Cucumber ✔︎✔︎✔︎Sesame Dressing, White Celery, Rikyu Fu, New Burdock ✔︎✔︎Pine Nuts ✔︎✔︎✔︎Egg Cake ✔︎✔︎Sweet Potato ✔︎✔︎New Ginger Simmered in Syrup ✔︎✔︎Snap Peas ✔︎✔︎Flower Myoga Each dish allowed for a simple enjoyment of the ingredients' flavors, differing from typical appetizers, and many had a healthy taste. ◆Grilled Dish ✔︎✔︎Ayuu from Lake Biwa, Yuzu Vinegar Of course, it was delicious, but it was rather ordinary. Given the course price, I expected a bit more. ◆Bowl Dish ✔︎✔︎✔︎Oiseto Isaki, Osaka Round Eggplant, Green Pepper, Ginger Deep-fried, Oiseto Isaki, round eggplant The broth was rich and extremely delicious, and the fish was well-fatted and tasty. ◆Rice ✔︎✔︎Corn Rice, Three-Bean The corn was incredibly delicious. It had a special corn flavor. The corn was grilled with soy sauce, making it very fragrant and tasty. ◆Soup ✔︎Tofu, Ground Sansho, Red Miso Soup Hmm... ◆Dessert ✔︎Cherry, Watermelon, Kiwi, Pineapple, Honey Jelly Hmm... it was normally delicious, but I didn't feel any creativity. ◆Sweets ✔︎✔︎Himuro Mamoru, Kuzu Yaki This was my first time trying it, and it was very delicious. ◆Post-Meal Drink ✔︎✔︎Matcha ◆Notes ◆Disclaimer *The Michelin and Gault & Millau ratings include past and current information. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics, etc. For example, in Tokyo, slightly higher prices are acceptable. The overall score is generally determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 gives 4.0. Taking the price into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Will return/Definitely recommend ⭐️5: The pinnacle of exquisite/Will visit for a lifetime/Highly recommend *I carefully consider up to the first decimal point. *If I notice any discrepancies in the criteria, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on satisfaction relative to location and the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include the meal costs. Less

I visited Kashiwaya Osaka Senriyama, one of the three Michelin three-star restaurants in Osaka, for lunch. The exterior resembles a traditional family home. We were seated in a private room, which offered a spacious environment.The menu for the day seems to span from the solar terms of Shoman to Boushu. It begins with a dish inspired by the Ice House, featuring a sakaki leaf as a garnish.〇 Appetizer: Octopus, Hamo (pike eel), Nagaimo (Japanese yam), Daikon (Japanese radish), Shiso (perilla) The octopus has a nice chewy texture, and the jelly pairs well with Japanese sake. At this point, I hadn’t ordered any alcohol, but since it was a celebratory reservation, I was offered a sip of Junmai sake, Mutsu Hassen (I didn’t manage to take a photo). Additionally, as part of the celebration, I was served red rice and sea bream, which was incredibly delicious.〇 Soup: Hamo, Minazuki Tofu, Ume (plum), White Cucumber, Yuzu The aroma of the dashi (broth) is excellent. The tofu topped with adzuki beans pairs well with the salted ume and hamo. The dashi is so good that I wish they would serve a cup with every dish.〇 Sashimi: Sea Bream, Bonito, Squid, Daikon, Cucumber, Shiso, Sansho (Japanese pepper), Tosa Soy Sauce, Wasabi Miso The squid is tender and melts in your mouth, while the bonito is marinated and has a rich umami flavor, unlike the supermarket variety. The sea bream also has a depth of flavor that suggests it’s been aged. I was skeptical when told that the wasabi miso pairs well with everything, but it truly does. However, the soy sauce is also delicious, making it hard to choose which to use.〇 Cold Dish: Winter Melon Somen (thin noodles), Sweet Shrimp, Onsen Tamago (hot spring egg), Shiitake, Mitsuba (Japanese wild parsley), Wasabi, Yuzu The winter melon somen and shrimp are similar in thickness, which is interesting. I wish the wasabi had a stronger kick.〇 Assorted Delicacies: Scallops, Cucumber, Sesame Dressing (white celery, Rikyu-fu, new burdock), Pine Nuts, Egg Cake, New Ginger, Snap Peas, Flower Myoga While I usually associate assorted delicacies with strong flavors and many snacks, this selection was refreshing and included many sweet elements.〇 Grilled Dish: Sweetfish, Yuzu Vinegar The small sweetfish can be eaten whole, head and all. The slightly bitter sweetfish pairs perfectly with the yuzu vinegar. I learned that this sweetfish is from Lake Biwa. On its own, it seemed a bit small and not particularly impressive, but the yuzu vinegar elevated the dish.〇 Bowl Dish: Isaki (grunt), Osaka Round Eggplant, Green Chili, Ginger I usually don’t think of Isaki as a particularly tasty fish, but this one was delicious. Perhaps it’s due to the flavorful dashi.〇 Rice: Corn Rice, Sato Mame (three-way beans) I often think of corn rice as rice cooked with corn, but this version had grilled corn sprinkled on top, which was delightful. I loved it. The rice is refillable, and there’s also an option for plain rice with chirimen sansho (dried baby sardines with Japanese pepper), so I opted for that for my second bowl. The chirimen sansho was plentiful but not overly salty, making it just right.〇 Soup: Tofu, Mitsuba, Ground Sansho, Red Miso Soup 〇 Dessert: Cherry, Watermelon, Kiwi, Pineapple, Honey Jelly The dessert featured cherries, which evoke the scent of summer. The honey jelly was delicious.〇 Sweet: Himuro-mori Served with matcha, the chewy kuzumochi (kuzu dumpling) was delightful (I forgot to take a photo!).Overall, there weren’t any surprising standout dishes, but the quality of the Japanese cuisine was consistently high.As for drinks, I debated about pairing options, but I thought 60cc x 8 cups might be a bit much, so I skipped it. The umeshu (plum wine) (JPY 1600) is homemade and very refreshing and delicious. I also tried the Kuro-ushi (JPY 1800), an unfiltered, raw Junmai sake. As someone who usually prefers ginjo sake, I was surprised, but it paired well with the food and was enjoyable. Less

There are only three Michelin three-star restaurants in Osaka, and this is one of them. I came here for a lunch celebration of my wedding anniversary.The building resembles a luxurious ryokan (Japanese inn) and has a historical feel, yet it is impeccably maintained, creating a wonderful atmosphere. The private room we were shown to offered a view of the garden, while cleverly blocking out modern structures like highways and apartments, showing a thoughtful consideration for the scenery.Today, we enjoyed the following course:【Koku-u to Rikka】 JPY 22,000, tax included- Appetizer: A dish featuring octopus, chive flowers, and nagaimo (Japanese yam).- Soup: A bowl with conger eel and grilled nama-fu (fresh wheat gluten).- Sashimi: Sea bream, bonito, and squid.- Hot dish: Cloud dragon baked sweet pea soufflé.- Assorted delicacies: Anago sushi, scallops, and sweet peas, among others.- Fried dish: Tempura of young sweetfish and udo (Japanese wild ginger).- Bowl dish: Simmered sea bream and eggplant.- Rice: Blue soybean rice.- Soup: Miso soup with junsai (water shield) and yuba (tofu skin).- Dessert: Kiwi, melon, loquat, and Delaware jelly.- Sweets: Ayamesane (a type of Japanese confection).Since I mentioned during the reservation that we were celebrating our anniversary, we were greeted with congratulatory words, celebratory Japanese sake, red rice, and a bite-sized grilled sea bream.The attentive service from the staff, who responded with clever banter, was remarkable. The food was, of course, delicious, but the overall experience was flawless, which was truly impressive. As we left, they came out to see us off in the rain and stayed until we were out of sight. It was a heartwarming experience at Kashiwaya.If you're interested in this restaurant, please press the save button below! Less