Ono

After years of operating his elusive traveling restaurant, Ashiya Ono, the Michelin-starred chef Ono Koto has finally settled into a permanent home in Osaka's Kitashinchi district. Born and raised on Awaji Island, Ono Koto represents the third generation in a family of culinary masters, taking over the family business in his hometown before expanding his vision to the city. The solitary white noren marks the threshold of the eponymous venue. The chef pours his heart and soul into every creation, and with each one, he crafts art — the essence of kaiseki. His techniques are forged through years of experience — his skin toughened from grilling, muscles strengthened from pulling, and his hands steady from the precise handling of fugu. His ingredients, naturally, are sourced from Awajishima. A5-ranked Japanese Black beef, raised by his dear friend Daizo Kunugiza, is cooked over charcoal or straws. Starters like seawater eel and red clams are presented in a chilled dashi broth, while day-fresh fish, such as sea urchin, hamo, and striped beakfish, are caught from the Seto Inland Sea and rested for a day to intensify their taste. The kaiseki meal typically concludes with a seasonal takikomi-gohan, a mixed rice dish. The design of Ono meanders through the traditional and minimalist. Black lacquerware counter surrounds the open-plan kitchen, wrapped in deep-toned wood. Heavy-lidded pots release clouds of steam, while Ono deftly slices fish on the board. His choice to prepare food in front of guests plays into the theater of the dining experience. Michelin Guide accolades: 2019 - 2024 - 1 Star