Higashichaya Nakamura

There is a restaurant, lodged on a neat corner in a quiet Osaka neighborhood, where a small light illuminates the nameplate at the entrance, the vitality of Kanazawa is palpable, and gourmands, couples and small friend groups flock to it. Stepping into Higashichaya Nakamura, one is reminded of an ancient teahouse with its tatami mats, vermillion and burnt green walls and warm wood fixtures. Named after a famous geisha district in Kanazawa, owner-chef Nakamura Manabu had trained in Kansai before going independent. He serves umami-rich kaiseki cuisine that honors his home region of Hokuriku in every dish. Kanazawa-grown ingredients make up most of his dishes: premium koshihikari rice is sourced from his hometown Tsubata, and pristine mollusks such as cockles, abalone and rock oysters are delivered daily by Nakamura’s acquaintance who runs their own fish shop. Meanwhile, fresh seafood and vegetables are the star of the menu, featuring abalone from Noto and Kaga lotus root with parmesan cheese. For the soup stock, he steeps heaping amounts of kelp from Fukui, bonito flakes and tuna flakes from Kafuku in Rishiri Island. Even the dishware shines: each dish is served on specialty Wajima lacquerware and vividly colorful Kutani porcelain. Sake cups are also antique, featuring Old Baccarats. The 9-seat counter offers intimate views of the chefs at work and a private room seats up to six. Over 20 varieties of alcohol are on offer, including red wine by the bottle, with pairing recommendations available upon request. Michelin Guide accolades: 2023-2024 - 1 Michelin star