Nose Japanese cuisine, Osaka’s best-kept secret for sustainable dining

Nose Town, located at the northernmost tip of Osaka Prefecture, is a place of easy access, just 40 minutes by car from Shin-Osaka, and yet it retains a close connection to nature, being designated as a “biodiversity hotspot” where numerous rare wild animals and plants thrive.

In the midst of this enchanting Nose Town, emerged “Nose Japanese Cuisine Arata,” approximately two years ago.

Savoring local ingredients amidst beautiful countryside scenery

Nose Japanese Cuisine Arata was born in the charming countryside of Nose Town, surrounded by mountains and fields. Its most distinctive feature is undoubtedly the natural surroundings. The restaurant boasts large windows that offer expansive views of the rural landscape, accompanied by the melodic sounds of insects and birds. Occasionally, wild deer even visit the premises, and on fortunate occasions, diners may catch a glimpse of a magnificent rainbow.

Moreover, the restaurant itself is housed in a 150-year-old kominka, and recycled materials are thoughtfully incorporated into the interior decor, with antique utensils and lighting creating a relaxed and cozy ambiance, allowing patrons to bask in unhurried and pleasant moments.

Sustainable course cuisine that allows you to savor Nose’s local ingredients

The intriguing menu features a unique Japanese cuisine course that blends the essence of Kyoto-style cooking with European influences (available by reservation only). The lunch course, priced at 16,500 yen (tax included), offers 10 exquisite dishes made with top-notch seasonal ingredients, allowing you to savor the best of Nose’s local produce. The restaurant focuses on practicing local production for local consumption, actively utilizing ingredients grown in the Nose region.

One highlight of the experience is the freshly grilled Nose bonito, cooked right before your eyes using straw grilling techniques, making it a delicacy only possible in the outskirts of the city.

Nose dishes are thoughtfully garnished with wild herbs that grow nearby, and it is said that every part of the dish is edible.

The black powder from Nose, known as “edible charcoal,” is also produced locally, adding a unique touch to the cuisine.

The restaurant diligently sources ingredients from the region, including game meat and river fish, drawing them from a small circle centered around Nose.

A sorbet made from Nose wild plant ‘yomogi (Japanese mugwort)’ presents a beautifully vibrant green hue.

Both the rice and eggs used in the dishes hail from local Nose producers.

Transforming the slightly sour Nose strawberries into delightful sweetness, they are roasted and served with ice cream, enhancing their flavors through the cooking process.

The reason behind starting a business in Nose

Chef Ken Nakai has an impressive background, having worked at renowned Kyoto’s Gion ryotei (traditional Japanese restaurant) and a sushi establishment in Kitashinchi. Following that, he served as the Head Chef at the official residence of the European Union Delegation to Japan in Brussels, Belgium, from 2016 for a period of four years. In 2021, he received recognition for his exceptional skills as an official residence chef and was honored with the Foreign Minister’s Commendation.

There is a reason why Nakai decided to start a restaurant in Nose.

“In Europe, food was meant to be enjoyed leisurely, savoring the passage of time. There existed a culture of embarking on journeys to the outskirts, where numerous restaurants were nestled amidst nature, offering delicious meals. This, in turn, contributed to the revitalization of rural areas. When contemplating the opening of a restaurant, I felt that our mission should go beyond mere business; it should involve preserving the natural beauty of Nose’s satoyama while revitalizing the local community,” shared Chef Ken Nakai.

In reality, Nose Japanese Cuisine Arata attracts not only local visitors from Osaka but also a considerable number of customers who drive here while enjoying the natural surroundings and the passage of time as part of their dining experience. The restaurant has become a gathering place for various individuals, including families with babies, not only from the local region but also from all across the country and even from abroad.

Preserving Nose’s nature and culinary culture

At ‘Nose Japanese Cuisine Arata,’ they take extra steps to avoid food waste by using vegetable scraps such as peels, roots and stems, as well as fish bones, to create soups. They also creatively prepare ingredients that are typically discarded, ensuring that no part of the produce goes to waste.

They have set up compost bins in their garden to transform kitchen scraps into compost, creating a cycle of sustainability. The vegetables grown with this compost are then used as ingredients in the restaurant, exemplifying their commitment to practicing a circular economy.

Furthermore, at Nose Japanese Cuisine Arata, they are committed to reducing plastic waste by using reusable towels and napkins instead of disposable wet towels.

Chef Ken Nakai expresses, “No matter how much money we have, nature is not something humans can create. That’s why I want to continue contemplating what we can do through our cuisine to preserve the scenic beauty of this satoyama.”

They plan to continue implementing new initiatives in the future. Additionally, they are currently developing projects to offer unique experiences of Nose’s food and charm, aiming to share these experiences with the world from Japan.

With its dishes featuring seasonal ingredients from the bountiful nature of Nose, Nose Japanese Cuisine Arata offers an opportunity to savor the delights of Japanese cuisine. If you have the chance, consider visiting this restaurant while enjoying a leisurely drive.

Originally published on Life Hugger.