From the chef
An interest in cooking that began as a child started him down the path to becoming a chef
Chef Osaka was born in Tokyo in 1972. Following what felt like a natural path to becoming a chef, he studied at Yokohama Culinary Institute, where he specialized in French cooking. He started down the path of Japanese cuisine after being assigned to it on a job. He took that opportunity to devote himself to kaiseki course and traditional Japanese cooking, with the goal of setting out on his own at age 40. A senior apprentice at [Ginza Asami] gave him the advice that if he wanted to start his own restaurant, he should do it as soon as possible, so when he was 35, he opened [Higashi-Azabu Osaka]. In April 2015, he opened a second location, [Nihonbashi Osaka], where he now displays his talents.
大坂 和美Kazumi Osaka
- Japanese / General , Japanese / Sukiyaki (hot pot stew) , Japanese / Kaiseki (traditional multi-course meal)
- A six-minute walk from Mitsukoshimae Station. Head left from Exit A6, cross the Honmachi Ni Chome traffic signal (toward the east), and turn right. Turn left at the second corner, and the restaurant will be 100 meters ahead on the left.
- Japanese / General,Japanese / Sukiyaki (hot pot stew),Japanese / Kaiseki (traditional multi-course meal) / Japanese,Japanese
- Average price
- Dinner: 13,000 JPY / Lunch: 1,500 JPY
- [Weekdays, Saturday] Dinner 17:30 - 23:00 *Currently closed for lunch
- Sunday, National Holidays
4F Green Building, 6-16 Nihonbashi-kobuna-cho, Chuo-ku, Tokyo map
- Address (for taxi driver )
- 東京都中央区日本橋小舟町6-16 グリーンビル4F
- English services
- English menu available.
- Credit cards accepted
- MasterCard / Visa