北新地 ふか / Kitashinnchi Fuka
①Please introduce your restaurant.
Hello, I’m Yuya Kusunoki, the owner of Kitashinchi Fuka.
I run a reservation-only restaurant in Osaka’s Kitashinchi district that specializes in a multi-course dumpling experience.
While dumplings are typically seen as casual comfort food, here we treat them as refined cuisine—made entirely by hand, from the wrappers to the fillings, using Japan’s finest ingredients.
As far as I know, there’s no other place in the world offering this kind of dining experience.
②What values or principles are most important to you as a restaurant?
Our concept is certainly unconventional, but we don’t rely on novelty alone.
vDumplings have unique culinary characteristics—they trap delicate aromas and seal in rich umami juices in a way few other dishes can.
By embracing this “enveloping” quality, I explore new ways to highlight the natural beauty of the ingredients.
That’s both my personal mission and the commitment of this restaurant.
③ How do you select your ingredients, and what do you prioritize when sourcing them?
I source my ingredients from trusted professionals—each a specialist in their field, whether it’s meat, seafood, or vegetables.
Our fish supplier was introduced by a Michelin-starred sushi chef; our vegetables come from a passionate young vendor who travels across Japan; and our meat is sourced from a butcher shop with over a century of history.
I don’t just look for “high-quality” ingredients—I seek the one ingredient that feels destined for that specific dish.
④ What makes your restaurant unique compared to others?
There’s no other restaurant in the world with the same concept as ours.
Even guests from the home of dim sum—Hong Kong or mainland China—are often surprised and delighted by our take on dumplings.
We transform this humble dish into refined cuisine through a distinctly Japanese lens and sensibility.
This griddle is made of Nambu iron.
It’s crafted in Iwate, a region known for its centuries-old ironworking tradition.
The iron used comes from Kyosei Foundry—an exclusive material only they possess.
What makes it special is that, unlike typical iron, it heats like copper—allowing dumplings and vegetables to caramelize beautifully when grilled.
This griddle is truly one of a kind, and virtually unheard of in dumpling restaurants. I believe it represents the spirit of our restaurant more than anything else.
⑤Do you have any particular approach or philosophy when it comes to plating and presentation?
Visual appeal is important, of course—but what matters more is whether every element on the plate comes together as one coherent flavor experience.
I don’t plate for appearance alone. I plate to ensure harmony when you actually take a bite.
⑥ How do you curate your selection of alcoholic beverages?
We offer a wide range of wines and sake, but what we truly encourage you to try is our carefully curated pairings.
Each pairing is designed to create a layered tasting experience—what we call “palate cooking”—when the flavors of the dish and drink harmonize in your mouth.
Savor the evolving flavors that unfold with every bite and sip.
⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?
We have just eight seats available.
All seating is at the counter, which is spaced generously to create a quiet, focused environment where you can fully immerse yourself in the dining experience.
Each piece of tableware is thoughtfully chosen to complement and enhance the dish it holds.
⑧ What inspired you to become a chef?
In my younger years, I aspired to become a jazz musician.
Jazz is an improvisational art form that requires translating musical ideas into sound instantly—something I struggled to master at the time.
But when it came to flavor, I found I could immediately recreate what I imagined, almost intuitively.
Once I realized that, cooking became my natural form of self-expression.
My parents were originally Chinese cuisine chefs, but after my father fell seriously ill, they shifted to running a dumpling-focused restaurant.
As a child, I often played around in the kitchen, experimenting with food, and that experience has profoundly shaped who I am today.
Now, my life’s mission is to elevate dumplings into a form of fine dining that stands proudly alongside any culinary genre.
⑨ What kind of guests would you like to welcome?
I’m especially grateful for guests who don’t just enjoy the flavors, but who also appreciate the stories and intentions behind each dish.
I hope to share moments of genuine emotion with people through the experience of food.
⑩ Are there any rules or things that are not allowed in your restaurant?
As our courses begin at a fixed time, we kindly ask all guests to arrive punctually.
Please refrain from loud conversations, wearing strong fragrances, or taking photos that may include other guests, as these can disrupt the experience.
Your understanding helps maintain an environment where everyone can fully enjoy the meal.
⑪Do you have a message you'd like to share with your guests?
We believe your image of dumplings will be completely transformed.
We promise a memorable experience unlike any other—please come visit us and see for yourself.
