Tenjinmachi Murata
天神町むら田

After honing his craft at the renowned Michelin 2-starred Roan Kikunoi in Kyoto and the three-star Kashiwaya in Osaka, a rising young chef—recognized for both his talent and refined sensibilities—opened his own restaurant in 2020 near JR Takatsuki Station, located between Kyoto and Osaka. He met his partner, now the proprietress, while working at Kashiwaya Hong Kong (a now-closed branch which also held 2 Michelin stars). Together, they returned to Japan, where she now supports him in this unique culinary venture.

It is rare—even in cities like Kyoto, Osaka, or Tokyo—to find a Japanese restaurant that brings together such culinary expertise with English and Chinese hospitality. Here, guests are invited to not only taste Japanese cuisine but to understand it more deeply through direct communication.

Unlike the typical model followed at Kikunoi and Kashiwaya, where chefs cook in the kitchen and servers bring dishes to the table, this restaurant offers just eight counter seats, embracing a face-to-face style. The chef insists on delivering the finest dishes and hospitality within his direct line of sight—ensuring each guest receives their meal at the perfect moment.

Guests can watch as bonito flakes, used for the essential ichiban dashi broth, are shaved fresh right before their eyes, releasing their rich aroma and flavor. Seasonal ingredients are grilled over binchotan charcoal, filling the space with evocative scents and soft crackling sounds. It’s a dining experience designed to engage all five senses.

Located near Jogu Tenmangu Shrine, said to be Japan’s second-oldest Tenmangu, the restaurant Tenjincho Murata—literally “beneath the gods”—offers not just a meal, but a deeper understanding of Japanese cuisine.