The owner-chef of Unkaku, Masaharu Shimamura, after graduating from Tsuji Culinary School, gained nine years of experience working in a traditional kaiseki restaurant operated by a traditional hotel in Osaka. He aspired to preserve the culinary culture that developed in Osaka's Senba district and create a restaurant specializing in traditional "Osaka cuisine." With this goal in mind, he opened his own establishment, Unkaku, in Yodoyabashi. In 2012, seeking a quieter environment, he relocated to the current location where his restaurant stands today.

Art of Plating at Unkaku

At Unkaku, they feature a kaiseki approach where you "enjoy with your eyes." When you open the lid of the dish, a beautiful seasonal landscape unfolds before your eyes. The course dishes are designed to flexibly change with the seasons and occasions rather than adhering to strict monthly rotations. Therefore, great attention is paid to presentation to ensure that customers can feel the seasonality and beauty in the dishes.

Unkaku's Interior Design

Upon entering the restaurant, you will find a sophisticated space designed for those who appreciate high-quality dining. The meticulously crafted interior includes not only counter-seats but also comfortable private rooms. Unkaku also provides a children's menu and child-friendly seating, making it an ideal choice for family gatherings or special events. Additionally, at Unkaku, they have staff capable of accommodating foreign languages, ensuring a comfortable experience for international guests as well.

Mission of Unkaku

The owner-chef of Unkaku, who has taken on the mission of "protecting the Earth and way of life through food," believes that it is crucial to preserve culinary traditions while coexisting with the current global environment. In recent years, natural food resources have rapidly decreased, and there have been challenges such as poor harvests of Konbu (kelp), leading to a scarcity of natural ingredients. Fearing the loss of these precious culinary traditions, chefs have taken the initiative to establish an organization that aims to create a sustainable future for culinary culture. This endeavor represents a significant step in harmonizing food with the Earth's environment while nurturing and preserving culinary traditions.