友達追加

Ingredients from Japans sea, land and air to the global kitchen of HATSU.
There are several meanings to the name “HATSU” but one of
them is beginnings and firsts, as in,
hopefully various first times will take place and will have happened here

Seasonal ingredients rooted in Japanese culinary culture.
I want to show, to the best of my abilities the wonderful results of the ingredients that are grown
in Japanese soil to the entire world just as my former colleagues showcased Danish food culture to the world.
Hopefully my diverse background in various cuisines will find its way to your stomachs and hearts,
showcasing the best of different parts of the world with beautiful balance

Commitment to epicurism
Our goal is to create a space where we return to the roots of
gastronomy to pursue the joy of eating that satisfies our guests.

News & Events

NEWS

2019.11.29

Our homepage has been revamped.

CONCEPT

HATSU is the name of our restaurant where hopefully various "first times" will take place and have happened here.

The area where HATSU is located is called Kitashinchi , which is an area that has the image of being a social gathering place in Osaka. A place many people associate with shops, high-end clubs, entertainment and culinary hotspots, this is an area that is always crowded and bustling. My hope is to convey to people the charm of the new dishes and eye-opening experiences I create for them here at HATSU. HATSU can mean many things if you only take the phonetics of the world.

Combined with other kanji the meaning becomes deeper. It can mean: To start or to take off, which I hope we will and in style. It can mean: First, which I hope will mean a first for various things. Also I hope it means the staff here at HATSU will remember when they first started out in this business with the passion, hope and humility they felt at heart. And finally I hope it will mean new impressions for our guests.

MENU

Kodawari
The commitment to continuous improvement in the pursuit of perfection.
For information regarding allergies or dietary restrictions,
please notify us at the time of booking.

Lunch
Menu¥10,000
By reservation only.

Dinner
Menu¥15,000
By reservation only.

・Process Are Subject To 10% Tax And 10% Service Charge.
・Menus Items Are Subject To Vary Depending On Availability Of Seasonal Produce.
・Please Contact Us For Special Requirements And Additional Courses Outside Of The Standard Menu.
・Seating Is Limited So Please Book In Advance.
・Staff Shall Advise On Daily Specials And Additional Seasonal Delicacies At The Time Of Booking Or Arrival.

Kohei Masumoto
Head Chef
Kohei Masumoto Graduated From Hiroshima Prefecture With Both Excellent Technical Ability But A Great Appreciation And Curiosity For The Unique Charm And Impression Of The Abundant Seasonal Ingredients Prepared In Miyajima.

Interested In Global Cuisine He Served In Several French Hotels In Hiroshima And Fukuoka Before In 2006 Making The Long Journey To Denmark Where For Three Years He Was The Private Chef To The Ambassador At The Japanese Embassy In Denmark Before Working At The Contemporary Danish Restaurant In The Prestigious Copenhagen Admiral Hotel “Salt”.

Training Almost Exclusively On Modern Nordic Cuisine And Traditional Danish Dishes At A Time Where A Significant Culinary Movement In Europe Was Growing On The Global Scene.

After Eight Years In Europe With A Wealth Of Expertise, Masumoto Returned To Japan In 2015 Assuming The Role Of Sous Chef At The Intercontinental Osaka And Jr West’s Rails Luxury “Twilight Express Mizukaze” Train Before Joining Sonmonsha And Realising His Dream And Culmination Of Work In The Creation Of Hatsu.

Akihiro Sakurai
General Manager
Born In Hyogo Prefecture Graduate Of The Tsuji Culinary Institute Osaka In 1987 Sakurai Joined Italian Restaurant Portofino In Kobe City Which Captivated A Love Of Italian Culture, Fashion, Design, Fashion And Most Importantly Regional Diversity And Flair Of Italian Cuisine.

After Travelling Extensively Through Italy And He Returned To Osaka In 1997 To Ristorante Piantadoro And Then Sfida Restaurant With Sonmonsha.

A True Hospitality Natural He Then Moved To The Group Store Kitashinchi Nori As Manager Of The Restaurant Received High Praise From Guests And Colleagues In 2018 Sakurai Joined The Hatsu Team With Over Ten Years Experience In Kitashinji And His Trademark Service, Attention To Detail, Charm And Charismatic Style.

Sakurai Believes In Delivering The Guests An Unforgettable Memory, Enjoyable Experience While Taking Them On A Journey And Culinary Adventure.

MEDIA GALLERY

RESERVATIONS


To reserve a table, please use the form below or contact us directly to secure the booking. Please note that the Omakase courses shall take approximately two hours to complete dining.

We shall endeavour to provide you with any seating requests however we may not be able to comply with your request depending on bookings.

Please be sure to contact us if you are unable to arrive at your scheduled time as should we not receive notification the booking may be cancelled.

Please contact the store directly when booking for more than 6 people. Inquiries
by phone:06-6344-3831