Fushimimachi Kakoiyama

Taking the name of the Osaka area where the venue resides and combining it with the owner-chef’s, Fushimimachi Kakoiyama opened in 2021 and achieved a Michelin star in the same year. This is where Kakoiyama Kazuki digs deep into the history of the city, paying respect to its position as the kitchen of Japan, where things, people and ideas come together and flourish. Fushimimachi Kakoiyama's interior and rhythm, fashioned after the traditional Japanese sukiya, reflects ancient Japanese philosophy. Situated on the former ground of the Yabunouchi-ryu tea ceremony studio, the space mimics key elements of a tea room, from its alcove scripture to its calming wooden paneling. Sado, the practice of tea ceremony, also informs the flow of the meal itself, which also nods to poetry and ancient Japanese culture. For example, elegant, seasonal hassun dishes are delivered to introduce the area through products of its fields, mountains, rivers and sea. Each dish is partnered with hand-chosen pottery, evoking the season with an expression of the chef’s personal sensibilities, and the boat-shaped lacquerware pieces float ingredients as a reminder of Fushimimachi’s past. The onyx-black iron oxide counter is set lower than the industry standard, so guests can peer down the dishes with ease. Ingredients are seasonal, as is the standard for such traditional cuisine, but embrace innovation with dishes that stretch boundaries within the realm of recognizable classics, such as seaweed shaved ice and shirumono soups that use bones and vegetable offcuts. Altogether, Fushimimachi Kakoiyama has created an oasis in the business district of Osaka, one where guests have the opportunity to reflect on the essential pieces that make up a lifetime of moments. Michelin Guide accolades: 2021 - 2024 - 1 Michelin Star