Suita, Osaka, Japan｜Kashiwaya

It was such a pleasure to have dined here. The ingredients and courses are well thought out and service was perfect. The poem/narrative piece was a nice touch. Some of the courses were less flavourful, but that may have been intentional so that the natural flavours of the ingredients can be appreciated. Overall, very memorable experience and deserving of the Michelin stars! ***

My visit to Kashiwaya was nothing short of a culinary masterpiece, an experience that will be etched in my memory for a lifetime. To truly grasp the essence of the experience, I invite you to take a look at the accompanying photographs - they'll speak volumes more than mere words could. I had the privilege of partaking in the Chef's special - a course that, according to my email correspondence with the restaurant, could be best described as "the highest-ranking course that the chefs of Kashiwaya could possibly offer". The meal was nothing short of spectacular, a true testament to the culinary prowess of the chefs at Kashiwaya. Yet, it wasn't just the food that left an impression. The service was equally remarkable. The staff's proficiency in English, a rarity in Japanese eateries, was a welcome surprise. Their professionalism, coupled with their attention to detail, ensured an experience that was as seamless as it was enjoyable. The grand finale, however, was a personal greeting from the chef as we were leaving the restaurant. This thoughtful gesture was a first for me, and it certainly added an extra touch of exclusivity and warmth to the entire dining experience. Thank you, Kashiwaya, for an unforgettable gastronomic journey. The synergy of your impeccable service and exceptional food quality truly sets you apart.

This was the best meal I had in Japan and one of the only ones I would come back to! Truly got to taste Japanese food, it was an honor. Thank you for explaining dishes in English and being gracious guests. The dishes were creative and the ingredients used were superb to the two Michelin star restaurants…for example ayu tasted bitter and dry at akasaka kikunoi but somehow Kashiwaya found juicy large ayu that minimized the bitterness and found natural balance with the sweetness of the fish. Very impressive. I will certainly take the detour to stop by again for another season. Thank you very much!!