The story
At atelier HANADA, the concept is simple: to offer a new kind of Chinese cuisine and a fresh dining experience. Executive Chef Yohei Hanada brings his award-winning vision to life, creating dishes that push beyond the boundaries of traditional Chinese cooking. The restaurant, whose name means "workshop," is a space for innovation.
Chef Hanada’s path is marked by significant achievement. After graduating from the Tsuji Culinary Institute, he joined the Chinese restaurant Karin at ANA Crowne Plaza Osaka, becoming Deputy Executive Chef at 30. His competitive drive led to over 25 awards, including a Gold Prize at the 7th World Chinese Cuisine Championship and victory at the CHEF-1 Grand Prix 2026, Japan’s premier chef competition. In 2026, his work earned a Michelin star in the Michelin Guide Kyoto & Osaka 2026.
The restaurant itself is designed for different moods. You can watch the kitchen action from counter seats, enjoy the energy of the main dining area, or retreat to a private room for a more intimate meal. The food is a series of courses—around 14 to 20 dishes—that tell a story. Signature items like the "Black Sweet & Sour Wagyu" and "Peking Duck" are highlights, alongside creative starters called OMOTENASHI and tableside desserts.
The lunch menu offers a more accessible entry point, with a special course featuring the renowned "Black Sweet & Sour Pork." For a deeper exploration, the dinner courses build on these flavors, including dishes like Braised Whole Shark Fin with Fried Rice and Abalone Risotto with truffle. Each meal is paired with carefully selected drinks and finished with Chinese tea and handmade sweets.
Atelier HANADA is a place where Chef Hanada’s refined, modern Chinese cuisine takes center stage, offering a memorable meal in the heart of Osaka.
Recognition
Ambience
Details
Location
Instagram