In admiration towards his father who was a top Japanese chef himself, Chef Kakoiyama began his culinary journey at the age of 18, taking his first steps at a restaurant in Kobe before going on to gain experience at establishments in Hyogo’s Arima Onsen and Japanese/French cuisine restaurants in Tokyo.

In October 2021, at the age of 27, he opened Fushimicho Kakoiyama in the thriving district of Kitahama, which was once the center of commerce in Osaka during the Edo period. His restaurant was awarded one Michelin star in the same year.

Fushimicho Kakoiyama stands in a building which used to be a training ground for the renowned Yabunouchi-ryu tea ceremony school, featuring a striking and elegant architectural design of a traditional teahouse. The interior of the restaurant envelops guests in an atmosphere of both refinement and comfort, akin to that of experiencing a tea ceremony.

Adhering to the essence of the simplistic and minimalistic culture of the Kamigata region, the dishes created by Chef Kakoiyama are characterized by their simplicity and refinement.

With no unnecessary embellishments, the austere yet beautiful counter is set 5 centimeters lower than usual so that guests can peer and look into deeper set dishes with more ease. Thoughtful considerations like this make the dining space of Fushimicho Kakoiyama as accommodating for guests as can be.

In an era in which places that evoke the emotions of Osaka’s traditional culture are becoming more scarce by the day, Fushimicho Kakoiyama not only showcases these but is also poised to lead the future of Osaka’s culinary industry.