Kamigatachuka Shintani

Take note of the first part of the restaurant name: Kamigata, an old name for Osaka, speaks to the city’s deep-rooted food culture — a place where owner and chef Shintani Akihito sought to bring his Michelin-ranked vision to life. Growing up in Osaka, Shintani aspired to create a “Chuka” (Chinese) menu that could only be realized in the Kansai region. Even the restaurant’s logo, translating to “absorption,” symbolizes the harmonious fusion of Kansai and China. At the heart of Shintani’s menu is his use of soup, steeped from kelp and light soy sauce in a nod to Kansai’s culinary roots. This foundation is elevated through Hunan-inspired techniques, especially the drying of ingredients, which Shintani applies to seasonal fresh fish like abalone. He personally selects these ingredients from the market to craft house-made dried delicacies. Melding the bold flavors of Chinese cuisine with Kansai’s delicate approach, the menu offers a variety of innovative dishes, with the sea cucumber being a favorite among regulars. The restaurant itself is intimate, with gentle lighting, a low ceiling, and seating for just 14 guests, creating a cozy, refined dining experience. Michelin Guide accolades: 2024 - 1 Michelin Star