Kigawa

Occupying a small house near Namba Station in Osaka, Kigawa proposes a compromise between refined kaiseki dining and the casual izakaya. Finding this balance is the goal pursued by owner-chef Ueno Osamu — the genius behind the exquisite dishes of the omakase menu. Chef Ueno keeps things fresh by switching up the menu as and when he likes, but most of the time depending on what's available fresh that morning. Their most prized ingredient is Tokushima-harvested black abalone, and chef Ueno will do his magic to highlight the natural essences of it. Kigawa strives to present high-class Japanese dining in the form of French culinary techniques. One of the highlights of this approach is the cooked tongue of pig and asparagus. Cooked till tender, the texture and aroma is smooth and leaves no unpleasant aftertaste. From the relaxed ambiance of the restaurant to the accentuated flavors of local ingredients, Kigawa truly embraces all that is Osaka.