Skip to Content

Experience Osaka’s traditional Kappo cuisine at Japanese restaurant Hanagatami,with a made-to-order dinner available just for private parties

OSAKA, August 30 - 2017: The Ritz-Carlton, Osaka is pleased to announce that Nobukazu Yoshida, Executive Chef of the hotel’s Japanese restaurant Hanagatami, will be serving a special kappo cuisine dinner course for a limited period, from September 15th to December 15th, 2017.

Kappo is a style of Japanese cuisine that originated in Osaka over 100 years ago. The word “kappo” simply means to cut foods with a knife and cook with fire, but over time it was come to refer to a sophisticated style of Japanese cuisine, often featuring sashimi, steamed fish and seasonal vegetables. Furthermore, the style entails an interactive experience for guests, who typically dine in small numbers around a counter where they can talk with the chef and watch them as they prepare the meal right in front of their eyes.

Bringing the excitement of kappo cuisine culture to The Ritz-Carlton, Osaka, Japanese restaurant Hanagatami will be offering a private kappo dining experience for private bookings of up to ten people, for a limited period only. The experience will feature the expert cooking skills of the restaurant’s Executive Chef Nobukazu Yoshida, who can prepare any ingredient in a variety ways according to guests’ preferences for a truly one-of-a-kind dining experience. Take Japanese ise-ebi lobster, for example. He can prepare it as succulent slices of fresh sashimi, cook it over binchotan charcoal from Wakayama prefecture for a deliciously smoky flavour, or gently boil it in miso, known as gusokuni. This exciting style of cuisine, made intimately in front of guests, ensures that every meal will be one-of-a-kind dining experience.

The Ritz-Carlton, Osaka, highly recommends this special kappo dinner experience for special moments with family and friends, business events, entertaining guests from overseas, and any other special occasion.

Made-to-order Kappo Dinner at Hanagatami, Courtesy of Executive Chef Nobukazu Yoshida

Available:      September 15th to December 15th, 2017

Time:          5:30 p.m. to 9:30 p.m. (L.O. 9:30pm)

Price:          300,000 yen ~ per group of up to 10 people (exc. consumption tax and service fee)

Menu:         Made-to-order based on guests’ preferences discussed at a prior meeting

      *Reservations must be made at least one week before the requested date.