Oryori Furukawa

Oryori Furukawa is no ordinary Japanese restaurant. One might think a kaiseki restaurant only conforms to traditional rules of dining and cuisine, but not this one. Owner-chef Makoto Furukawa has spent 13 years in Osaka sharpening his culinary skills and another 4 in his hometown before opening his very own restaurant. From all those years of experience, he’s been inspired to go out of the box by presenting the classical kaiseki cuisine. Using locally sourced and produced ingredients, chef Furukawa experiments with all sorts of techniques for presentation. One of his proudest dishes is the “hassun” starter which is included in his course meals — this beautiful plate consists of small bite-sized delicacies with seasonal decorations to represent the time of the year. Not only are the components of each dish locally sourced — even the range of sake offered are of local brands — but also the other crafts he uses in his restaurant (like tableware, furniture, and decorations) come from all over the prefecture. Chef Furukawa’s attention to detail and dedication to preserving the traditional cuisine while still evolving creates a unique atmosphere to Oryori Furukawa — one that not only invites the locals to visit but also people from all over the world.