Naniwa kappo Kigawa

Food was good overall, though dishes tend to be just a touchy too salty for our palate. The raw dishes were great, with just a little bit extra something the really highlight the flavor of the main ingredient. Service was warm and friendly. It was fun to watch the chef and his staff work. Their techniques and skill were on full display.

I feel every dish served…..There is meticulousness in every step!! This is one of my favorite restaurants to eat omakase kaiseki and every dish tastes good. I really like the white tilefish. Overall it's delicious. Must try!

Second time I am here. One of my favorite restaurant in Osaka. Make sure you make reservations or you can also try to go there as soon as it open. Very traditional Japanese food. The sashimi come with different flavors. You won’t have to dip the soya source or wasabi. You won’t regard if you come here.

Incredible high quality ingredients used and prepared in very unique delicate ways. I docked one star because the price is higher than what I think the meal is worth. We each spent ~US$250. We had 12 courses and each course was very very good with high quality ingredients used. However, the only ones that stood out and were amazing were the appetizer abalone with abalone liver & miso sauce, sashimi, and wagyu main. Overall, a really wonderful experience and its located in a super cute historical alley.

The father of kappo - a culinary experience not to be missed! Food a delicate yet flavourful. Service is top-notch. It was a slow night for the restaurant so we had many pleasant conversations with the kimono ladies and staff. The servers of various dishes, in spite of their weak English, spent effort describing each dish in detail. Honestly, if I didn't have an overview of the kitchen and understood the effort behind each dish, I would not have appreciated the food as much. An expensive meal for 2 people - about 550 Singapore dollars - but what a great way to spend our last night in Osaka!

We had booked for 6 persons online during the Golden Week in Japan, but was told at the door that our reservation did not go through (really tedious booking process for Japanese restaurants in our opinion!) Fortunately for us, they had a English-speaking member of the staff who was able to translate the miscommunication for us and helped us to get a table on the spot. However it was not a kitchen-facing table on the main level as we would have liked to watch the chefs in action, but on the second floor which the kitchen was sadly not in use during lunch-time. Thankfully, we were honoured the meal-plan (including special requests for 2 persons - no raw food) that we tried to book online and had a marvellous dining experience. The food was beautifully presented and tasted amazing, despite our lack of experience in Omakase. Many thanks to Okada Mariko (our english-speaking staff member) for the help and introduction to every course presented to us! She's an outstanding member of the staff and we would like to thank her for her wonderful service and care in taking care of us.

Delightful experience by the counter, in front of the Master Chef and his team. 11-course lunch set. Each course was meticulously prepared, superb freshness. Dedicated service. Highly recommended. Reservation required. Yummy!

The new year special dinner is an excellent experience to refresh and broaden the ideas of fine Japanese foods. Amazing combination of Japanese kappo with European cusine, from the starter to the ending rice, the chef did make good arrangement to demonstrate his skills and the possibility of mixing ingredients in a well balanced way. Highly recmooneded to try if you like Japanese traditional cusine.