Five-layer millefeuille of Iga beef
Kishimoto Building, 1-9-2 Sonezaki-Shinchi, Kita-ku, Osaka 530-0002
Established but experimental East-meets-West destination
Kahala sits amidst the brash neon jungle of Osaka: a low-lit counter with an open kitchen (kappo-ryori), located on the third floor of an unspectacular-looking building. The restaurant launched some 40 years ago by Yoshifumi Mori as a steakhouse specialising in precious cuts of Kobe, but has gradually morphed into an experimental East-meets-West proposition. Open only at night, with just eight seats, it manifests slices of the finest Ibérico ham, bottarga (cured Mediterranean mullet roe) and duck breast, alongside more expected delicacies such as black garlic and pepper berries and – of course – delicately griddled, wafer-thin slices of that beef.