The story
The name SINAE carries a layered meaning: the rings of circulation, the harmony of wa, and the peace that arises when people, living creatures, and the earth join hands. This vision is embodied in the restaurant’s guiding trio—Simple, Natural, Essence. Chef-owner Kazuhiko Ohigashi translates these ideals into French cooking rooted in Japan’s terroir.
Born in Fukuoka in 1976, Ohigashi began his career in Tokyo’s Roppongi district before moving to France in 2000. His French years included stages at Château de Vaux-sous-Aubois in Franche-Comté, Parisian addresses such as Violon d’Ingres, Les Garrigues, and Taillevent, and a position at Alain Ducasse’s Plaza Athénée in 2003. In 2005 he returned to Tokyo as sous-chef at Benoit, then became chef de cuisine at Le Comptoir de Benoit in Osaka in 2008. He opened his own restaurant, Essenciel, in Osaka’s Kitahama district in 2012. In January 2022 he closed that restaurant to take a step forward, and in October of the same year reopened nearby in Fushimimachi under the name SINAE.
The approach is straightforward: French technique applied to the best of Japanese produce. The menu changes with the seasons, always respecting the core concept of simplicity and essence. The dining room seats just fourteen at tables, creating an intimate, unhurried atmosphere. In 2026, SINAE received a Michelin star, recognition of the precision and sincerity in Ohigashi’s cooking. The same year also saw a nod from Gault&Millau, confirming the restaurant’s place among Osaka’s notable French addresses.
SINAE is not a newcomer—it builds on years of experience and a clear sense of purpose. The space itself, on the second and third floors of a Kusunoki Building, is understated, letting the food and the warmth of the service speak. It is a place where the chef’s long journey through French kitchens and his deep respect for Japanese ingredients meet, quietly and without fanfare.
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