The seasonal ingredients make the four seasons luxurious.
OwnerCheff, Masamitsu Hisano
As a chef, it's no surprise that you want to have something delicious.
Among them, what I am especially conscious of is the total balance of [~ Taste / Beauty / Fragrance / Dish / Kindness / Skill / Season / Siturai ~] .
Only one dish of seasonal fish and vegetables made on the day.
How to deliver the “seasonal feeling” and “fragrance” of Japanese cuisine.
In addition, we are aiming for a dish that is clearly different from orthodox, but that will be pleased and surprised.
To be satisfied, “taste”, “skill” and “dish” are basic things. We are working day and night on how to add value there.
Although it is a simple restaurant based on white, we always decorate flowers as "Shiturai".
When you cook and meet with customers over the counter
You need to explain the flow of the dishes, and to have a conversation, you need to worry about the kindness.
In addition, we are seriously working on desserts that are often lacking in Japanese cuisine, and mariages of food and sake.
Because Japan have four seasons, you can taste seasonal ingredients. We want you to taste the cuisine that has never been found in Japan. And in search of added value beyond that.
Hisano Masamitsu Born in Oita Prefecture in 1972. I've always liked cooking, and when I was a student, I made cakes, cookies, and other sweets as a hobby. After graduation, he visited Osaka and began training in Minami's Japanese cuisine with the image of “Speaking of Osaka, Japanese food”. For about 20 years, he worked in the kitchen of Kita and Minami, and at the age of 27 he held two restaurants as a chef. After serving as a chef at the restaurant “Mio Tsukushi” at Rihga Royal Hotel Osaka for seven years, he independently opened “Oimatsu Hisano” in July 2017. One Michelin star in 2018.