Naniwa Kappo Kigawa

Exceptional cuisine in a luxurious artistic setting

We refuse to be hemmed in by Japanese or French culinary traditions, pursuing whatever will taste best in our cuisine. As such, our sashimi features o read moreriginal accents like basil vinegared miso and herb dressing. We think each bite will delight and surprise you. One of our most luxurious ingredients is our large, Tokushima-harvested black abalone. When you've got your hands on first-rate ingredients, all that's left is to make their delicious flavor stand out all the more. We attempt to do no more than highlight the natural wholesomeness of the abalone itself. The same can be said for the conger eel we prepare in the summer. The basic principle of Osakan cuisine is make dishes that will agree best with whoever is eating them. To enjoy our restaurant to the fullest, we highly recommend you take seats at the counter. There we'll show you the true charms of high-class Osakan dining. Savor freshly-made dishes while you enjoy watching the way the chef plies his trade. learn more from chef