Aji no Tabibito Roman

The entrance of Michelin-starred Inada is marked by a wooden torii gate draped with white noren — a gateway between the spirit realm and the human world in Shinto religion, and a mirror to Aji no Tabibito Roman's dining experience that feels equally transcendent. Behind the circular counter, accompanied by his daughter, is Onda Tomio. The Osaka native had his start at a humble local corporate cafeteria, which ignited his love for cooking and propelled him to further apprentice at multiple establishments. His path to Michelin stardom was marked by visual and auditory challenges, which, while difficult, deepened his understanding of ingredients and the nuances of seasonal cooking. These days, Onda proclaims himself as a “taste traveler” and is always brimming with ideas, drawing inspiration from old cookbooks to craft new dishes that embody the gentle essence of orthodox kaiseki and traditional nihon-ryori (Japanese cuisine). He closes his shop a few days each month to develop new course menus. In summer, there’s the esteemed ayu sweetfish marinated in salt and grilled over charcoal. In spring, it’s bamboo shoots. Comforting local favorites like egg somen, scattered chirashi sushi and pudding remain steadfast on the menu. Michelin Guide accolades: 2024 - 1 Michelin Star