The story
Terada is a Japanese restaurant on the second floor of a building at 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, a few minutes' walk from Tamatsukuri Station. The Michelin Guide awarded it one star in 2026, and the kitchen builds its menu around the season each month.
Chef Terada Shigeru trained at the kaiseki restaurant Masuda in Shinsaibashi. He keeps the foundations of Japanese cooking and adds his own interpretation. Seasonings are natural rather than artificial, so the food feels light after the meal. He visits the Tsuruhashi market daily and chooses ingredients by eye, adjusting to what is good that day rather than what a textbook calendar says. The Green Guide has given the restaurant two radishes for 2026.
The monthly omakase course, priced at 18,000 yen, opens with hassun, a seasonal tray of small dishes arranged in a square the size of one sun. The gin shari is Koshihikari rice grown in Maizuru, Kyoto, cooked to a small grain with deep flavor, and seasonal takikomi rice is available on request. A special omakase from 30,000 yen features matsutake, crab and kue. Lunch is a set course at 8,400 yen.
The counter seats eight, close enough to watch the cooks at work and talk with the chef. A sunken-hearth private room suits family meals, friends and celebrations. Tableware is commissioned from contemporary artists and changes with the seasons. The sake list runs to about ten bottles, mostly crisp styles chosen not to overpower the food.
Recognition
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Location