Gochiso nene

The story

Gochiso nene – Michelin-Selected Japanese Tempura and Oden in Osaka

At Gochiso nene, a small Japanese restaurant tucked on the second floor of a building in Osaka’s Tenjimbashi area, a husband-and-wife team works in quiet harmony. The chef, a tempura specialist, stands at the L-shaped counter; his wife, who trained in kaiseki, prepares the oden and dashi dishes. Together they offer a single omakase course that changes with the seasons.

The tempura is the chef’s domain. He blends several oils, centering on white sesame oil, and uses a batter made from flour chilled to -60°C and cold egg water, mixed just before frying. The result is a thin, light crust that seals in the natural flavor of each ingredient. Vegetables arrive direct from producers, and the restaurant uses Kawachi duck from Tsumura, a respected local supplier.

The wife’s dashi is built from Rausu kelp, three types of bonito flakes, and other dried fish. She simmers a clear, umami-rich broth that forms the base for the oden. Each component is cooked in its own seasoned broth before being combined, so every bite retains its distinct character.

The counter, with only eight seats, lets guests watch the cooking up close – the sound of frying, the scent of sesame oil, the steam rising from the oden pot. A private room accommodates groups of three to five for more formal gatherings.

Sake is integral to the experience. The chef holds a kikizakeshi (sake sommelier) qualification, and his wife has a Sake Diploma. Together they select 30 to 40 bottles, rotating regularly, and suggest pairings for each course. An aged sake from Kikuhime might accompany a rich oyster tempura; a lighter brew may follow a delicate dashi course.

In 2026, Gochiso nene was awarded a “Selected” designation in the Michelin Guide Kyoto-Osaka, a recognition of the couple’s precise, thoughtful cooking. The evening course (11,000 yen) includes a seasonal appetizer, seven tempura, three oden or dashi dishes, a soup, and a final rice dish – tempura scattered over rice cooked in oden broth. A lunch course is available on weekends.

This is Japanese cuisine at its most personal: a small, dedicated kitchen, a couple’s shared expertise, and a meal that feels both refined and warmly welcoming.