Fugu / Crab / Other Seafood
Dinner: ¥20,000 - ¥29,999
This 2021 Michelin-starred chef takes the scientific approach to fugu cooking, honed over a 60-year career in the business.
Kiichi Kitahama is Osaka’s octogenarian fugu (pufferfish) expert, and chair of the national society which promotes the famous fish. Is there anyone in the world more qualified to cook up a fine blowfish meal? Probably not. He knows fugu inside and out, down to the very finest sinew, and uses his findings from decades of research to improve every aspect of his dishes. The restaurant which he runs was opened by his father in 1913, and has been a staple of the Osaka dining scene since. Alongside the standard dishes such as blowfish sashimi, expect some unique inventions which belong to Kitahama-san alone. There is likely no greater expert in the world, and nobody better to show you the best of this Japanese specialty. After you’ve finished dining at this 2021 Michelin-starred fugu restaurant, why not head to the attached museum to learn more about the history and culture behind the fish? You’ll leave with a fresh appreciation of fugu, and memories which will last a lifetime.
Kitahachi Phone Number
Kitahachi Business Days
24-14 Gokenyamachi, Kishiwada, Osaka, 596-0055, Japan
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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Frequently Asked Questions
Why is Kitahachi not accepting reservations for now?
Kitahachi operates as a seasonal restaurant and is open exclusively from October until the end of March each year. During the off-season months, the restaurant does not accept reservations as they are closed.