The story
In the business district of Sakaisuji-Hommachi, Konoha offers a refined escape. The restaurant, which earned a Michelin star in 2026, specializes in Japanese cuisine centered on tempura. Chef Katsumi Tanaka, who trained for over a decade at the esteemed Osaka ryotei Tsuruya, opened Konoha in 2004. After a relocation in 2014, the restaurant shifted focus to make tempura its signature dish.
Konoha serves only an omakase course, both at lunch and dinner. Chef Tanaka visits the Osaka Central Wholesale Market daily to select seasonal ingredients. He handles them with restraint, letting the natural flavors shine. The tempura is coated in a light batter made with egg yolk and fried in refined sesame oil, resulting in a crisp, airy texture. The restaurant’s name, meaning “tree leaf,” reflects the changing seasons—the menu and decor evolve with the time of year.
The interior features a counter of eight seats where guests can watch the cooking, plus a private sunken kotatsu room for up to four. The atmosphere is intentionally relaxed, a contrast to the busy office surroundings. Antique Kutani ware, Wajima lacquerware, and seasonal arrangements add to the calm. Chef Tanaka and his wife, a sommelier, run the restaurant as a team, offering sake and wine pairings that complement the food. Konoha also offers takeout items for home enjoyment.
Chef Tanaka began his career at 17 at Tsuruya Rihga Royal Hotel, later becoming head chef at Tsuruya Hanshin Department Store. In 2004, he opened Konoha in Tosabori, earning a Michelin star in 2009. He moved to the current location in 2014, rebranding the restaurant as a tempura-focused kaiseki spot. In 2022, he regained the Michelin star, a recognition that continues with the 2026 award.
The restaurant is open for lunch on Saturdays only, and for dinner Monday through Saturday. It is closed on Sundays and public holidays. Reservations are recommended.
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