In Japan, there is something called “Nijūshi Sekki”, which divides each of the four seasons of spring, summer, fall, and winter into six more detailed seasons.

There are only a few restaurants in the world where you can fully enjoy this subtle sense of the seasons with all your five senses, and in Osaka, it is said that only the two establishments of Kashiwaya and Cocorone offer such an experience.

Chef Matsuo,  the renowned owner and head chef of Michelin-starred Kashiwaya, strongly endorses Cocorone as a place where guests can enjoy delicate Japanese cuisine that is imbued with “Ki” (the Japanese concept of energy or life force). 

The delicate flavors woven by Mother Nature and the strong feelings of the restaurant’s owner, Chef Kizuku Katayama, within the setting of a traditional Japanese house atmosphere allows you to feel the “Ki” which is essential to the creating of all ingredients in Cocorone’s cuisine, such as water, air, and soil. There is a saying that “cuisine made with ‘Ki’ is undeniably delicious.” The restaurant cherishes this concept as its guiding principle and is forever thankful to nature for all its blessings, enabling guests to enjoy their food in a deeper way.

The chef personally visits local farmers and handpicks wild vegetables in the mountains every single day. 

Cocorone is also able to accommodate vegetarian and vegan guests. Guests can arrive by car and a pickup service (about a 30 min drive) is available from JR Takatsuki Station.

Come and enjoy a special experience which can only be found at Cocorone.