Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday
Specialities
Chef
Mr. Osamu Ueno - A Master of Naniwa Cuisine Through French Influence
Food
"Tradition and New Ideas Coexist: A Collection of Exceptional Works Unbound by Conventions"
Space
A Calm and Relaxing Space with the Thoughtfulness Unique to a Renowned Kappo Restaurant
Review
-
Review 325 postsFollowers 763 peopleA long-established Naniwa Kappou rep...
Note: My score takes into account various factors, not just the taste of the food, but als...View details
Visited on April, 2026
1 time
-
清家一郎
Ehime
Review 119 postsFollowers 381 peopleI've been coming here for 40 years, and Naniwa Kappou Kigawa never disappoints. After payi...View details
Visited on March, 2026
17 times
-
あと何食？Tokyo
Review 2,097 postsFollowers 856 peopleA historic gem in Hozenji Yokocho, s...
Unposted from August. This is from my visit to the Expo at the beginning of August. I arri...View details
Visited on August, 2025
1 time
Restaurant information
Details
| Restaurant name |
Naniwa Kappou Kigawa
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze winner |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
06-6211-3030 |
| Reservation availability |
Reservations available
For vegan and vegetarian options, please consult us by phone. |
| Address |
大阪府大阪市中央区道頓堀1-7-7 |
| Transportation |
- 7-minute walk from "Namba" station on the Osaka Metro Midosuji Line / Sennichimae Line 274 meters from Namba. |
| Business hours |
|
| Average price |
JPY 15,000 - JPY 19,999 JPY 8,000 - JPY 9,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners, UnionPay） Electronic money not accepted QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT5120002035151 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
Lunch: Service charge 5% Dinner: Service charge 10% For the private room on the 3rd floor (for 5 to 8 guests), an additional room fee will be charged. Original text 昼：サービス料５％ 夜：サービス料１０％ 3階お座敷（5名様〜8名様）は、別途お部屋代を頂戴致します。 This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
35 seats （ 23 seats at the counter, 1 room for 3-4 people, 1 room for 5-8 people） |
|---|---|
| Maximum party size | 16 people（Seating） |
| Private rooms |
Available For 2 people, For 4 people, For 6 people, For 8 people For private reservations, please consult us by phone. The 2nd floor private room (for 2-4 guests) and the 3rd floor private room (for 5-8 guests) will incur an additional room charge of 5%. |
| Private use |
Available For 20-50 people |
| Non-smoking/smoking |
Non smoking We apologize, but there is no designated smoking area. Additionally, the area around the entrance, known as Hozenji Yokocho, is also non-smoking, so smoking is not permitted there. |
| Parking |
Unavailable There is no affiliated parking lot. You can reach us from the parking lot of Round One Stadium Sennichimae with minimal exposure to the rain. |
| Space/facilities |
Stylish space, Relaxing space, Counter seating, Tatami room, Sunken seating, Free Wi-Fi available, Wheelchair accessible |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine, Particular about Sake (Nihonshu), Particular about Shochu (Japanese spirits), Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Service |
BYO drinks, Sommelier available |
| Family friendly |
Children under 12 years old are not allowed to enter the store. |
| Website |
Our environmental and social efforts
Using sustainable ingredients
The second-generation owner, Osamu Ueno, along with chefs from Osaka, established a company called "Relation Fish." They have noticed that there is a shortage of fish available at markets and fish shops every day. To address this issue, they are working on producing farmed fish that chefs would want to use, collaborating with Kinki University and fish farming businesses. They are exploring the possibility of solving the problem of "Aigo," a fish known for its toxic fins and distinctive odor, which is one of the causes of coastal damage, through aquaculture.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Namba Sta.
Nanba, Nihonbashi, Dotonbori
Osaka City
Osaka
Chuo Ward, Osaka City
Categories
Rankings in nearby areas
閉じる
ChefMr. Osamu Ueno - A Master of Naniwa Cuisine Through French Influence
Born in Osaka Prefecture in 1961, he is the second generation of "Naniwa Kappo Kikawa." Growing up watching his father, he naturally aspired to become a chef. He joined the family business at the age of 19, but to broaden his knowledge, he trained for about five years at the renowned French restaurant "La Mer." Upon returning to the family restaurant, he initially struggled with the differences between Japanese and French culinary environments but overcame these challenges. In 1994, he officially took over the restaurant, and his unique Naniwa Kappo, which incorporates French techniques, gained a great reputation. He is currently also focused on mentoring the next generation, nurturing many talented apprentices.
Food "Tradition and New Ideas Coexist: A Collection of Exceptional Works Unbound by Conventions"
At "Naniwa Kappo Kikawa," you can enjoy a variety of exquisite dishes that beautifully harmonize a respect for tradition with a quest for new flavors. Many regular customers visit for the fresh seafood, thanks to the restaurant's proximity to the sea. Among these dishes, "Sashimi with Various Flavors" is a representative plate. The elegantly presented sashimi is seasoned with sauces tailored to each type of seafood, making it enjoyable not only with sake but also with wine and champagne. This is a unique dish that showcases the French-inspired concepts and techniques applied to Naniwa cuisine at "Kikawa."
SpaceA Calm and Relaxing Space with the Thoughtfulness Unique to a Renowned Kappo Restaurant
Hozenji Yokocho, which retains the charm of old times. As you walk along the stone-paved path, a particularly elegant noren (fabric curtain) sways in the wind. The first floor features counter seating, while the second and third floors offer private rooms, both providing a calm and relaxing atmosphere. It is widely used for business meetings and celebrations. From the counter seats, you can overlook most of the kitchen and enjoy the chefs' actions up close. Additionally, the chefs gauge the timing for serving the next dish based on the guests' expressions and conversations. Such thoughtful consideration is characteristic of a renowned kaiseki restaurant.
A Naniwa Kappo that combines the tradition of Osaka cuisine with French techniques. Enjoy the "Kui-Aji" tailored to your taste!
Naniwa Kappo Kikawa, a long-established restaurant that continues to uphold the traditions of Osaka cuisine. They cherish the "Shitamai no Kokoro," a philosophy of making the most of every ingredient,... and are dedicated to traditional techniques that enhance flavors using dashi made from genuine kombu.
The second-generation chef, Ueno, who studied French cuisine, brings a refreshing creativity that transcends genres.
The highlight of Naniwa Kappo is the "Kui Aji," dishes tailored to the diner's palate.
Prepare to be surprised, impressed, and delighted by their traditional yet boundary-pushing masterpieces.