Terada

Nothing brings fresh life to historic cuisine like a young chef adding their own touches of inspiration. At Terada, a traditional restaurant in Osaka which holds a Michelin star, one of the youngest kaiseki chefs in the city serves up one of its best kaiseki meals. With skill beyond his relatively limited years, he creates dishes to rival the heavyweights of Kyoto, such as a remarkably presented “hassun” (seasonal amuse bouche platter) which makes use of various pieces of ceramic, greenery, and cooking methods. He is particular about his rice, sourcing from a single field which he selected himself. Nihonshu is also a personal passion, and guests are treated to a well-curated range of Japanese sake and other domestic beverages. Counter seats offer the best view of the cooking action, but a private room is also available for celebrations or romantic occasions.