The story
Teruya, a Japanese kaiseki restaurant at 2-1-24 Ueshio, Chuo-ku, Osaka, earned one Michelin star in 2026 for its high quality cooking. The kitchen works from a monthly course and seats guests at a single counter, a short walk from Tanimachi Kyuchome and Osaka-Uehonmachi stations.
Chef Katsunori Teruya, born in Okinawa in 1980, trained for more than ten years at established Kyoto restaurants before opening Teruya in May 2018 with his wife. He buys seasonal ingredients at the market each morning, regardless of region of origin, and serves each dish at the point he considers best. Dashi carries the seasoning, so the flavors stay light and precise.
The set course costs 28,800 yen per person including tax and service, and the price can shift slightly with the day's purchases. A recent menu moved from soft roe with mountain vegetables to chilled Kegani crab in ginger vinegar jelly, then grilled eggplant with white sea bream and Iga beef with Kujo green onion. Tableware ranges from Ming-dynasty pieces to work by contemporary makers, and the counter is the only seating in the room.
Recognition
Ambience
Details
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