Oimatsu Kitagawa - Naniwabashi(Japanese Cuisine)

ChefToru Kitagawa - A Rising Chef Inheriting the Taste of Tradition

Born in Osaka Prefecture in 1980. After graduating from Tsujicho Culinary School, he trained for three years at "Senba Kitcho." He then studied under Hiroshi Sasaki at "Gion Sasaki" for two years, receiving significant influence not only as a chef but also as a person. Later, despite suffering from a serious illness in his right wrist, he served as the head chef at "Ichiju Nisai Ueno." In 2012, he became independent and opened "Oimatsu Kitagawa." He is a rising star in the world of Japanese cuisine, also focusing on nurturing the next generation. Since his training days, he has consistently visited many Japanese restaurants on his days off to explore and taste different dishes.

SpaceA Space Filled with Heartfelt Hospitality Connecting People and Cuisine

On the old Matsubashi Street in Nishitenma, Osaka, lined with antique and art shops, there is a quiet entrance marked by a hanging noren (fabric curtain). Beyond the stone-paved corridor lies a refined counter with eight seats and one private room. The space is unified in calm tones, warmly welcoming guests. At the lively counter, diners can experience the dishes prepared by Chef Kitagawa up close, savoring them with all five senses. This is a thoughtfully crafted space filled with the desire for guests to enjoy not only the food but also the very essence of time itself.

Food "Japanese Cuisine that Vibrantly Expresses the Four Seasons and Engages the Five Senses"

The restaurant features seasonal fish dishes that express the essence of life through its cuisine, representing the four seasons. The menu consists solely of a chef's choice course, tailored to the day's fresh ingredients for both lunch and dinner. With techniques honed at renowned establishments in Osaka and Kyoto, the restaurant serves authentic Japanese cuisine that maximizes the quality of the ingredients without being overly extravagant. At the back of the counter, there is a space for charcoal and straw grilling, allowing guests to enjoy the vibrant atmosphere of flames and the enticing aromas of grilled food. It is a place where one can savor the experience slowly, accompanied by a rich selection of sake.