Kassen Iritani

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Kassen Iritani | Michelin-Recommended Washoku in Osaka’s Kitashinchi

Kassen Iritani: Naniwa Cuisine on a Nine-Seat Counter

In the Kitashinchi district of Osaka, a small, nine-seat counter called Kassen Iritani offers an intimate expression of Japanese washoku. The restaurant focuses exclusively on an omakase course, served in two seatings at 18:00 and 20:30. The chef-owner, Iritani, trained under respected veterans at “Naniwa Cuisine Aru” and later at “Oimatsu Kitagawa,” where he learned the structure of a formal kaiseki course before becoming head chef at the sister restaurant “Juroku.” He opened his own doors in Kitashinchi in 2021. For those who book, a lunch service is also available from 12:00 to 14:00.

The guiding principle here is Naniwa ryori, a style that prizes both rich flavor and visual elegance. The dashi, the soul of each dish, is made with natural Rausu kombu from Hokkaido and freshly shaved dried bonito flakes from Muroto, simmered in ultra-soft water from Nose, Osaka. The result is a clear, refined broth that carries through the courses.

Seafood arrives from nearby waters—sawara from Akashi, sea urchin from Awaji Island—along with seasonal specialties like the autumn return bonito from Miyagi. Vegetables are sourced from trusted Osaka greengrocers, and beef is Kagoshima-brand kuroge wagyu tenderloin, bought whole.

The omakase course is built around eight to nine dishes. It opens with a seasonal appetizer (hot or cold), followed by the signature clear soup. The kassen course gives the restaurant its name, featuring fresh seasonal fish that may be served straw-grilled. An elaborately composed hassun course pays homage to seasonal festivals, and a susume-zakana course offers a refined sakana for those who drink—or not. Grilled and fried dishes follow, then the shiizakana brings the wagyu, either grilled or as a breaded cutlet. The chef holds a sommelier qualification and is happy to recommend a wine to accompany it. The meal concludes with donabe rice cooked at the table—there is a second helping, and leftovers are made into onigiri to take home.

This focused approach earned Kassen Iritani a Michelin Recommended distinction for 2026. In a city known for its bold, everyday flavors, this small counter restaurant offers a quiet, uncompromising version of Osaka’s own formal cuisine.