The chef of Kashiwaya, Hidekaki Matsuo, has had a passion for the traditional style of tea ceremonies since he was a university student. After completing his studies and graduating, he began to work in an esteemed kaiseki restaurant, “Shofukuro”. After getting years of experience, he returned to his hometown and began to aid his family in running their family restaurant, Kashiwaya, all of which he became the head chef only three years later. Since becoming a professional chef, Matsuo has worked hard in order to have an enriched experience while working in this field as he instructs Junior shops, contributes to regional revitalization programs, and advises on international culinary techniques. Since becoming a three Michelin star restaurant, he has proven just how much he deserves them ever since.

Kashiwaya’s Architecture/Exterior

At Kashiwaya, guests are met by a beautifully designed gate before they take themselves into the lovely Sukiya-zukuri-style restaurant as they make their way to their seats. The unique architecture was designed by Toshinori Nakamura, best known as a master of Sukiya architecture. Once inside, guests can experience a variety of different atmospheres in one of the seven private rooms, including a tea room. Anywhere from 2 to 30 guests can dine at Kashiwaya. Each room has specially dyed Japanese paper that is made by the famous dyer, Yoshioka Yukio. From the second that you enter to the second that you leave, you will feel that you have gotten a taste for the seasons and you will be dying to come back from work.

Mission of Kashiwaya

The idea behind Kashiwaya’s concept is that through the technique of how Japanese people previously ate in ancient times, one can feel a sense of closeness towards nature and enjoy the beauty That the changing seasons bring us.

Message from Kashiwaya

"We have partnered with a marine research institute to work on improving the quality and added value of farm-raised fish. We prize our relationships with nearby producers so that we can help keep alive the tradition and culture of Naniwa vegetables."

— Hideaki MATSUO