Zeshin

The trip to Nishitenma, on the northern side of Osaka’s city center, is more than justified by the incredible quality offered at Zeshin, a traditional kaiseki that’s the brainchild of a chef with deep roots in inn kitchens and professional service. Souichi Sekine was born in Shizuoka Prefecture into a family that operates a traditional ryokan. Growing up, he watched his grandfather and father manage the kitchen, nurturing his own dream of eventually striking out on his own. It comes as no surprise that both the service is completely on point. Guests are warmly welcomed into the wabi-sabi-inspired space by both Souichi and the proprietress; park yourself at the counter, and Souichi will chat along with you as the dining experience unfolds. The menu is traditional enough to be recognizable as authentic kaiseki, with enough idiosyncratic flourishes to keep even seasoned fans guessing. His chef’s choice, or omakase, adheres to the classic with small surprises. Take, for example, the prawn stuffed with cream cheese, or the mackerel dotted with roasted rice embedded into the skin. Central to the range of ingredients is fantastic fresh fish, which follows the life cycle of the Japanese season. Guests can enjoy the freshest seasonal varieties such as conger eel in summer and tilefish in winter. The winning combination of exciting cooking and top service has won Zeshin a spot among the Michelin-starred restaurants in Osaka, along with a stellar reputation among locals. Michelin Guide accolades: 2018 - 2024 - 1 Michelin Star