Oryori Matsumura

The story

Oryori Matsumura: Michelin-Recommended Japanese Kaiseki in Osaka

An Intimate Kaiseki in a Restored Townhouse

A short walk from Gamo Yonchome Station in Osaka’s Joto Ward, Oryori Matsumura occupies a 90-year-old kominka that has been thoughtfully renovated. The interior retains its antique character while incorporating modern touches: a counter of single-plank Yoshino hinoki, 150 years old, and a table for four overlooking a small garden. The space seats just twelve, creating a calm, personal atmosphere for lunch or dinner.

The Chef and His Approach

Chef Tomonori Matsumura began his career at a Kyoto ryotei, then spent three years in France learning French technique. After returning to Japan, he helped launch a restaurant that held a Michelin star for eight consecutive years before opening Oryori Matsumura in 2023. His cooking is rooted in Japanese tradition but informed by his time abroad — he speaks of letting French scents and aromas mingle with carefully chosen Japanese ingredients. The restaurant was quickly recognized by the Michelin Guide, earning a Recommended status for 2026.

The Omakase Experience

Dinner and lunch follow the same omakase course, a sequence of around ten dishes built around a dashi that steeps for two days using top-grade Hama kombu and fatty bonito flakes. The menu changes with the seasons. A typical evening might begin with a hassun (seasonal appetizers), followed by a clear soup, sashimi, and a piece of sushi wrapped in nori — here, a mix of vegetables and kinmedai. A grilled fish comes from the charcoal fire, while a terrine draws on French technique, served with two sauces. The meat course features Awaji Island kabanoko beef. The meal closes with a handmade sweet, a monaka filled with black bean an and citrus confiture, paired with sencha.

The chef even grows his own rice, served in a clay pot that incorporates African soil for a tender, glossy finish. A selection of sake, carefully chosen from breweries across Japan, and a non-alcoholic pairing tea are available to complement the meal.

A Philosophy of Connection

Chef Matsumura visits producers personally, from salt makers on Tokunoshima to soy sauce brewers who age their product in wooden barrels. He believes in understanding every ingredient and passing that appreciation on to the guest. At Oryori Matsumura, the result is Japanese cuisine that feels both deeply traditional and quietly original.