The story
Chef Katsuki Teruya trained for over a decade at three celebrated Kyoto restaurants — Keninji Gion Maruyama, Iida, and Sakura River — before opening his own place in Osaka’s Uehommachi district on May 12, 2018. He runs the restaurant with his wife, and together they cultivate an atmosphere of quiet elegance. Teruya says he always wanted to work in a space reminiscent of an art museum, and that intention shapes every detail: the food, the vessels, and the interior.
The monthly kaiseki course (¥28,800, tax and service included) is built around seasonal ingredients chosen at morning market — no fixed producers, only what is freshest. Chef Teruya prioritises texture, aroma, and temperature, relying on dashi to create delicate, balanced flavours. A sample course might begin with yamagumi (mountain vegetables and sea bream roe), followed by a cold dish of hairy crab with summer vegetables in ginger-vinegar jelly, or sweetcorn purée with sea urchin. A bowl of roasted eggplant, white sea bream, and green beans in a clear soup comes next, then nimono of turnip, Iga beef, and Kyoto scallion. Each dish is a study in restraint, with nothing superfluous.
The restaurant also offers a carefully selected sake list that changes with the seasons, featuring 12 to 15 labels. The sake is served in beautifully crafted vessels, from Ming dynasty antiques to pieces by contemporary potters, chosen to harmonise with the food.
The approach to the restaurant passes a Korean antique chest and a Ming dynasty stone lion. Inside, just seven counter seats face the kitchen. The atmosphere is calm and composed — no music, no distraction. Private parties of four to eight guests are possible. Chef Teruya’s promise is simple: to serve each dish at its peak, in a setting that feels both refined and unhurried.
This is Japanese cooking that earns its quiet confidence. Teruya received a Michelin One Star in 2026, a recognition of the precision and warmth that define every course.
Recognition
Ambience
Details
History
Location
Instagram