Osaka’s 90-Year-Old Inn Transformed into a Michelin Two-Star Kaiseki Feast

Text and photos by /MIKA

I finally had the chance to “collect stars” in Kansai, and this Michelin two-star kaiseki restaurant, ‘Ichijuu Nisai Ueno,’ nestled in Osaka’s Minoo Park, truly amazed us. The dishes were exquisitely refined and meticulously crafted, each one allowing us to taste the Japanese dedication to culinary “sincerity.” I really admire the Japanese attitude toward food — for them, doing anything means focusing wholeheartedly to do it well. “Isshou Kenmei,” meaning to devote oneself completely, embodies this philosophy.

Ichijuu Nisai Ueno has two locations in Kansai: one in Toyonaka City and the other in Minoo City. The Minoo location is especially worth visiting because it’s situated in the picturesque, forested Minoo Park. After hiking Minoo Falls, enjoying a Michelin two-star kaiseki meal is the epitome of bliss.

The traditional Japanese house surrounded by greenery is “Ichijuu Nisai Ueno” — a historic building that was once a 90-year-old inn.

“Ichijuu Nisai Ueno”

We were led to a private room on the second floor. The tatami table with floor-to-ceiling windows was quintessentially Japanese. Surrounded by lush greenery and adjacent to a stream, the sounds of chirping insects, birds, and flowing water never ceased. In summer, you can enjoy the tranquility and vibrancy of the forest; in autumn, it’s all about the red maple leaves... in winter, it’s a snowy wonderland. Each season brings its own unique charm.

This is today’s set menu. Though we couldn’t read the calligraphy, the brush-style font was beautiful, and you could tell the meal was going to be abundant. I’d expected a Michelin two-star kaiseki lunch to be outrageously expensive, but the set was just over NT$2,000 — reasonable enough, at least within my budget.

We ordered a yuzu soda — incredibly refreshing.

Sake, served alongside maple leaves and lacquerware, looked stunning, but the alcohol content was way too high for me!!!

● ETtoday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.

There’s a Taiwanese sister working here, so you can get by with Chinese too. She often introduced the dishes for us.

Zensai — also known as an appetizer.

The plating echoes seasonal landscapes, and the tableware changes with the four seasons — such attention to detail. Highlights include octopus blanched from Kobe’s Akashi Strait, vinegar-marinated eggplant, and blanched vegetables, finished with a special sauce: mustard miso. The flavors transition seamlessly from fresh and sweet to rich and subtly spicy, creating a multi-layered, appetizing, and refreshing experience.

Sashimi

From Kochi Prefecture in Shikoku, the sea bream is paired with straw-smoked bonito, along with edible nasturtium flowers and petals — a burst of umami and juiciness.

Since it uses seasonal seafood, the freshness goes without saying. The sweet taste of the sashimi even won over someone like me, who doesn’t usually eat raw fish...

Unagi noodles

The eel is sliced into threads while keeping the skin intact — it looks like art, making it hard to take the first bite. The sweet and savory yuzu broth is absolutely divine; that fragrant, delicate sweetness is unforgettable.

The golden lacquerware complements the artfully delicate eel slices and the white noodles cascading in the yuzu broth — not only is your palate delighted, but your eyes are treated to sheer beauty.

Every dish and its serving ware is exquisitely refined.

Kaiseki emphasizes the natural flavor of ingredients and draws from the earth’s bounty across the four seasons. It avoids excessive cooking or seasoning, highlighting the beauty of harmony between nature and the ingredients. Whether it’s sesame-flavored vegetables, wild bracken with its oceanic taste, or white horse mackerel sushi — all feature seasonal produce. Leveraging the unique qualities of each ingredient, their natural flavors are preserved and enhanced with vinegar or sauces. Seemingly simple, these extraordinary dishes are remarkably delicious.

What a unique soup base — a thickened cold soup that’s salty, sweet, savory, and aromatic. It contains conger eel, burdock, lotus root, and other ingredients. The subtle smoky undertone lingers on the palate, evoking nostalgia. At first sip, it hits you gently, then gradually unfolds its depth. I’ll never forget that initial impression.

The most anticipated part was when the chef came into our room to fry tempura right in front of us — such attentive, thoughtful service made us feel like VIPs. Watching him fry the sweetfish, he even carefully adjusted the fins to stand up before gliding the fish over the hot oil with his hand, keeping it in a swimming pose until it reached our table. The fresh, sweet flavor of the tempura goes without saying, but seeing the cooking process in person left me in awe of Ichijuu Nisai Ueno’s pursuit of perfection in every detail. Aside from sweetfish, there were also tempura of vegetables and corn — all freshly fried and delicious with just a sprinkle of pepper or a dip in the special sauce. It was such a nostalgic, heartwarming meal.

Watching the chef deftly slide the sweetfish through the oil like rowing a boat, his elegant movements made you forget how scalding the oil was. XD These chefs have clearly trained — they’re fearless of the heat, which is so impressive.

Freshly mixed rice is served.

The rice, loaded with toppings, is mixed with plum miso.

Tableside service
The adorable chef mixed the rice for us on the spot.

The plum miso rice—please make sure not to eat any that hasn’t been mixed well. Yeah, just like in the picture... it’s really salty, XDDD.

Such a gorgeous culinary feast, nestled among the greenery of Kyoto’s Minoo Park and served at a Michelin two-star kaiseki restaurant—many of you must be wondering how much it costs to enjoy this experience. Currently, the lunch kaiseki starts at 8,500 yen (approx. NT$2,146), and dinner at 12,000 yen (approx. NT$3,030). Regular kaiseki meals are around the same price range, and this is a Michelin two-star establishment, no less~

Personally, I think it’s great value—such meticulously prepared, delicate, and delicious cuisine—it would truly be a shame to miss out. So if you have the chance to visit Minoo in Osaka, be sure to treat yourself to this exquisite gastronomic experience. But do note that reservations are essential, as they only accept up to seven groups per meal. It’s highly recommended to book in advance to avoid disappointment.

Ichijuu-nisai Ueno (Minoo Branch)
Address: 2-5 Minoo Park, Minoo City, Osaka Prefecture　
Phone: +81-72-745-0699
Website:www.1j2s.sakura.ne.jp/minoh
Business Hours: 12:00–last order, 18:00–last order. Closed on Mondays.
Price Range: Lunch kaiseki starts at 8,500 yen (approx. NT$2,146). Dinner starts at 12,000 yen (approx. NT$3,030).

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MIKA’s Foodie Adventure Journal