Kamado

Restaurant Details

Modern cooking appliances have no place here — the centerpiece inside Tosara’s heat- and smoke-focused sister restaurant is the wood-fired oven that the store is named after: kamado.

To grasp its fire-powered cooking philosophy, the first hint is the unmistakable, rich scent of wood smoke that fills the air. With a washi-paper-lined kitchen counter and seven seats at the bar, the space radiates warmth and rustic wood elegance at every turn.

Kamado’s vision is helmed by Tosara’s former second-in-command, who honed his craft over five years at the flagship and spent 12 years perfecting Italian cuisine. This calculated move has paid off — within just a few months of its opening, Kamado has become one of Osaka's most sought-after dining spots, earning a coveted Michelin Guide feature on the way. Kamado’s success lies in its unique conceptual approach to the oven, with the chef bringing a contemporary finesse to the primal elements of fire and wood.

Flames are both seen and tasted in most of the dishes. Take the Saroma wagyu beef from Hokkaido, paired with Mexican mole enriched with cocoa and fish, which delivers an immediate smoky flavor. Kamakane rice with Pacific saury and radish impart a strong scent of firewood, while grilled barracuda is lined with thin char lines. The Aomori-raised Hakkoda pork is wood-grilled to a crisp, its skin crackling with flavor.

The 10-course tasting menu culminates with a pasta dish that bridges Italian and Japanese culinary traditions. Guests can choose their portion size, with previous offerings including spaghetti tossed with grilled sweet corn and fish, or Senposhi oysters all’arrabbiata bathed in butter. Even the pottery, used to present the dishes, continues the theme — it’s fired in a wood-fueled kiln.

Michelin Guide accolades:

2024 - Michelin Selected