割烹 阿く津 / Kappou Akutsu
①Please introduce your restaurant.
My name is Taiki Akutsu, the owner of Kappo Akutsu in Kitashinchi, Osaka.
I was born in Tokyo and, after graduating from school, trained at various traditional Japanese restaurants and sushi establishments in the city.
After that, I helped launch a restaurant in Singapore and worked there for two years before returning to Japan.
Wanting to challenge myself, I moved to Hyogo Prefecture, where I barely knew anyone.
I opened my own restaurant in Kurakuen, Nishinomiya — a place I knew nothing about.
Despite being in a discreet location, it became a fully booked destination over the six years.
As guests began visiting from all over Japan, I felt bad about the inconvenient access — so I relocated to a more accessible spot in Osaka’s Kitashinchi district.
②What values or principles are most important to you as a restaurant?
Beyond the cuisine, we pay close attention to every detail — from the air that greets you when you walk through the door, to a warm greeting, to the cleanliness of the restroom. Everything matters.
③ How do you select your ingredients, and what do you prioritize when sourcing them?
We primarily source directly from farmers.
Many of our ingredients come directly from producers across Japan, including Hokkaido.
We constantly research and strive to source the most delicious ingredients available anywhere.
④ What makes your restaurant unique compared to others?
We pride ourselves on sourcing power, culinary skill, and careful handling of seafood.
I believe there’s nothing in which we fall short compared to other restaurants.
We always have multilingual staff on hand, so international guests can feel completely at ease.
⑤Do you have any particular approach or philosophy when it comes to plating and presentation?
We adjust the temperature of each dishware to suit the food being served.
We use custom-made plates — from Edo-period antiques to contemporary artisan pieces — to enhance, not overpower, the presentation. Our goal is to make each dish look even more beautiful and clean.
⑥ How do you curate your selection of alcoholic beverages?
We offer around 10 kinds of sake at any time, ranging from lesser-known gems to well-known labels, with a focus on seasonal selections.
To pair with our dishes and your preferences, we also offer 5 types of champagne, 6 white wines, and 6 red wines.
⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?
We worked closely with our designer through many meetings to create a timeless, immersive atmosphere.
We are especially particular about our knives.
Deba knife.
Its thickness and balance are custom-made to my exact preferences.
I mainly use it for finely chopping fatty tuna to prepare Toro-taku rolls.
Yanagiba knife.
This one is used for slicing sashimi.
It’s a size commonly used in Tokyo’s fine sushi restaurants.
The Yanagiba knife we use to carve the Kobe beef main dish cost 1 million yen.
It’s the most expensive knife I own.
⑧ What inspired you to become a chef?
When I was in junior high, a friend’s father was an Italian chef. His lunchbox always had Napolitan spaghetti, which looked incredibly luxurious to my younger self.
I began to dream of making delicious meals for my own children someday, and that feeling naturally led me to the path I’m on today.
⑨ What kind of guests would you like to welcome?
Even within Japan, there’s so much I’ll never get to know in a lifetime.
The world is even broader, and I’d love for people from all over to visit, share their stories, and allow me to introduce them to Japanese culture.
And I want to see how people experience the dishes I’ve poured my heart into.
⑩ Are there any rules or things that are not allowed in your restaurant?
Illegal drugs are strictly prohibited, as is entering the restaurant under their influence.
Unless you’re part of a private booking (7 or more guests), perfume, tobacco, and cigars are not allowed.
Fighting and any form of violence are strictly forbidden.
Please be aware that we have a cancellation policy.
⑪Do you have a message you'd like to share with your guests?
If you’re ever in Osaka, I hope you’ll choose to dine with us and experience dishes crafted from the finest ingredients sourced across Japan.
I believe you’ll be satisfied with every aspect of your experience.
