Kahala

Reviewers and food writers run into endless difficulty when trying to define the style of this two Michelin-starred restaurant in Osaka. Its ethos is impossible to pin down in any one term, not least because it’s constantly evolving. One thing is clear and certain: the format is kaiseki, meaning a series of small dishes are served one after the other over the course of several hours. But that’s where the similarities to Japanese cuisine end. Perhaps the only way to explain the style of the most innovative restaurant in Osaka is to present the menu. Examples of the left field offering include chou curry with coffee oil, strawberry and wine jelly, and seaweed rolls of caciocavallo cheese. Though the menu is wild, the chef is jovial and friendly. He happily invites diners onto his culinary rollercoaster. If you’re lucky enough to ride it, it’ll be an experience you won’t soon forget.