Akutsu | Kappo Restaurant in Kitashinchi, Osaka

AKUTSU

Kappo cuisine
on its own terms Concept

Dojima, Kitashinchi, Osaka. At a counter set deep inside the building, we serve cooking that builds on Japanese technique with ideas of our own.

Seasonal seafood and vegetables from across Japan, and Kobe beef shipped direct from the farm. We think only about drawing out what each ingredient already has, and shape the turning of the seasons plate by plate.

Ingredients, vessels and sake Ingredients

Our signature No-Damage Grill puts a lean Kobe beef sirloin over charcoal. Vegetables come from Hokkaido and Kyoto, and fish direct from the ports.

The vessels are the work of Sajiro Tanaka, a potter in Karatsu, Saga. Sake is bought directly from breweries across Japan, centred on Kyoto, and we also pour fruit wines and wine.

Owner-chef Taiki Akutsu trained in Japan and Singapore and spent about seven years at Niku Aku in Kurakuen. He opened Akutsu in Kitashinchi in February 2024. The counter suits business dinners, anniversaries and other occasions that matter.