Osaka Bar Sake and Dining

Chef Kazu, formerly of the OMAKASE restaurant, Osaka Bar in Potts Point, is opening a new KAISEKI restaurant in Glebe. Although Osaka is best known as a commercial hub, it has also long been known as the nation’s kitchen and home to chefKazu. His mother was the first woman in Japan to qualify as master of poisonous puff fish, so he comes from a family of chefs. To become a chef was a natural career choice for someone who was raised in Osaka, and his upbringing undoubtedly influenced the types of food he chose to specialise in. At the Ko-ya mountain Japanese shrine temple in Wakayama Prefecture, Chef Kazu got his start cooking vegan Shojin ryori. Over the course of a decade, he honed his cooking skills on the principled belief that seasonal, locally sourced ingredients are the most flavourful. After that, he spent five years as the head chef at a KAISEKI restaurant (a type of Japanese cuisine) that catered to the wealthy and allowed him to hone his skills in the KAISEKI style of cuisine.