Nose ARATA
A kaiseki meal deeply linked to the land and its people, in idyllic countryside surroundings – this hillside hideaway is well worth the short trip from Kyoto or Osaka.
Restaurant brought to you in collaboration with the Sustainable Restaurant Association!
Restaurant Details
Kaiseki dining is always linked to the land that produces its ingredients, and the surroundings of this idyllic rural restaurant emphasize that ethos beautifully. Nestled in the countryside — an hour to the east of Kyoto and north of Osaka — Nose ARATA is surrounded by mountain peaks and terraced rice fields.
With innovative cooking techniques that still pay homage to storied culinary tradition, Nose's Japanese cuisine draws upon the bounty of this region.
Seasonal delicacies are procured from the surrounding villages, such as game from local hunters—the restaurant even offers bear meat in winter. Produce naturally farmed in the pure water and air of the Nose area also bursts with nutrition and flavor, and are key to the popularity of the numerous vegan and vegetarian options offered at Nose ARATA.
The restaurant's links with the local environment and community of producers means that every meal tells a story of the surrounding region —their seasonal omakase course meals a 10-chapter homage to the place and its people.
To maintain the inherent intimacy of this experience, Nose ARATA only accepts four groups of diners per day: two for lunch, and two for dinner. Reservations are therefore essential. English- and French-speaking staff are available to assist diners.
Sit down to a sumptuous feast of 10 different dishes, centered around delicious local wagyu from the Nose area itself. Authentic Kyoto cuisine meets the modern palate at this restaurant, making for an exquisite kaiseki meal. The ingredients reflect the changing seasons, and are sourced locally wherever possible. The menu is subject to change, depending on availability.
Sit down to a sumptuous feast of 10 different dishes, centered around delicious local wagyu from the Nose area itself. Authentic Kyoto cuisine meets the modern palate at this restaurant, making for an exquisite kaiseki meal. The ingredients reflect the changing seasons, and are sourced locally wherever possible. The menu is subject to change, depending on availability.
Nose ARATA Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Nose ARATA Business Days
Nose ARATA Address
1136 Yamabe, Nose, Toyono District, Osaka, 563-0372
Nose ARATA Access Info
Nose ARATA is located in the Yamabe area of Nose, Osaka. It can be reached either by a 40-minute car ride or the restaurant's own shuttle service from Shin-Osaka Station.
Nose ARATA Phone Number
Nose ARATA Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
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COURSE MENUSoba Shubo Fukumaru
The noodles at this Osaka soba specialist are made with Tochiusu flour from Tochigi Prefecture, giving it a satisfying texture and rustic taste. It pairs especially well with a glass of buckwheat shochu, whether served on the rocks, hot or chilled.
SEAT RESERVATIONOryori Yamada
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SEAT RESERVATIONKatamachi Kawaguchi
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