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Kashiwaya Osaka 柏屋(大阪)| Japan Luxury Travel Agency

Kashiwaya Osaka offers modern Japanese food in a dining room designed in the “Sukiya” style, Japan’s traditional format for tea ceremonies: Fusuma sliding doors, shoji paper screens, tatami mats and Tokonoma reception rooms, each executed in a contemporary style. The menu at Kashiwaya is limited to 8 dishes that change monthly according to the season and local availability. Kashiwaya has three crucial beliefs that is accomplishes, the “ryori” (cuisine) that tells the story of the seasons; the “shitsurai” (seasonal decorations) that help bring out the comfort in the cuisine; and the “goyomuki” (service) that they provide in accordance with their guests’ needs, all under the Attentive eye of three michilin star chef Hideaki Matsuo. 

Relais & Chateaux

Relais and Chateaux

Restaurant Information
Style: Traditional Ryotei restaurant
Chain: Relais & Chateaux
Address: 2-5-18 Senriyama Nishi, Suita 565-0851 Osaka Prefecture
Telephone: +81 6-6386-2234
Opening Hours:
(Monday – Saturday) Lunch: 12:00 PM – 1:00 PM
(Monday – Saturday) Dinner: 6:00 PM – 7:30 PM
Closed on Sunday

Social Media
Website: https://jp-kashiwaya.com/
Facebook: https://www.facebook.com/KASHIWAYA.OsakaSenriyama/

Located on the outskirts of Osaka, neaby to the Hattori Ryokuchi Toshi Ryokka Botanical Garden and the Open-Air museum of Old Japanese FameHouses

Seating costs
Kaiseki Course (Available for both lunch and dinner)
Chef Special Course ¥50,000(w/ tax ¥55,000)
Chef Special Course ¥40,000(w/ tax ¥44,000)
Ran ¥35,000(w/ tax ¥38,500)
Take ¥26,000(w/ tax ¥28,600)
Kiku ¥16,000(w/ tax ¥17,600)

Kaiseki Course Ume ¥10,000(w/ tax ¥11,000) Weekdays only

The restaurant comprises of a collection of private dining rooms and contains a delightful space in the upstairs area. Decoration is traditional Japanese with cloth covered walls and a tatami mat floor.

As a student of the tea ceremony, owner-chef Hideaki Matsuo was enchanted by the richness and profundity of Japanese culture. He inherited Kashiwaya from his father and the unifying theme in the menu is ‘the tale of the four seasons’. The signature dish of the house is ‘Tilefish marinated with salted, fermented sweet shrimp’, a creation inspired by Hong Kong cuisine. The fare is rich in feeling and bursting with imaginative touches, while paying homage to time-tested tradition.