Rakushin

Chef Shintaro Katayama is a restaurateur who takes the philosophical approach to service and food. On a historic alley in Osaka’s trendy Fukushima district, he has built himself a theatre to spread his love of contemplative cooking. Traditional touches such as tatami mat flooring reference the history of the kaiseki cuisine, incorporated into a bright, modern space. This is a 21st-century kaiseki through and through. Likewise, his menu is a result of playfully interpreting classic dishes, such as conger eel with winter melon. Having studied every aspect of each dish, be uses two different varieties of dashi throughout the year to match the dishes and seasons. A resident sommelier is also on hand to provide the best alcoholic pairings for each food — in fact, it’s Mrs. Katayama herself.