Osaka
Noguchi - Grand Green Osaka-
野口 - Grand Green Osaka-
The chef behind Kyotoʼs acclaimed Kyotenjin Noguchi is bringing his craft to Osaka. Simply named “Noguchi,” Daisuke Noguchiʼs newest restaurant embodies both his culinary vision
and his devotion to Japanese tradition. Meticulous in technique but bold in approach, his seasonal omakase highlights Japanʼs prized delicacies such as abalone, spiny lobster and wagyu, presented with remarkable artistry.
Noguchi is found on a quiet corner of Grand Green Osaka, a new urban complex that opened in March 2025 in the city center. Take one step into the restaurant, the bustle of the busy city fades away. The serene dining room centers on a long counter, made from a thousand-year-old sacred cedar that seats just eleven guests. Shoji screens filter the light with a soft glow, while antique pottery lends a touch of history. For small groups, a private room accommodates up to five guests.
The kitchen of the new Osaka restaurant is led by head chef Toru Shibuya, who trained under Noguchi at Kyotenjin Noguchi. Born in Tottori, he first trained in Italian cuisine before committing to Japanese cooking. His background explains the playful range of dishes on the menu, which at times includes pasta or yakisoba noodles alongside more traditional bowls. While the founder continues to travel between Kyoto and Osaka, Shibuya sets the daily rhythm here, carrying forward the spirit of Kyotoʼs cuisine in the heart of Osaka.
CUISINE
Seasonal Excellence
While following the traditional Japanese framework, Noguchiʼs omakase stands out for its bold use of exceptional ingredients. Seasonal delicacies such as lobster and matsutake mushroom
take their turn on the plates, each prepared with the discipline of traditional technique.
The opening dish is steamed hairy crab, tossed in Tosa vinegar jelly. Its rich sweetness balances well with the acidity. Charcoal-grilled Omi beef aitchbone is cooked beautifully rare, and served with matsutake mushrooms and sansho pepper. Abalone is cooked until tender and crowned with a gleaming mound of caviar; each bite melts away in your mouth.
Shark fin is paired with umami-rich soft-shell turtles, and steeped in a thickened dashi sauce. A fillet of conger eel is served simply with grated daikon, letting its pure flavor come through. The lobster comes almost hidden underneath an abundance of fresh sea urchin. The meal indeed captures Noguchiʼs unique culinary style that is classical in form but unafraid of spectacle.
INGREDIENTS
Noguchi sources its ingredients independently from its sister restaurants, a deliberate choice that ensures freshness and nurtures direct relationships with local producers. The fish is
supplied by the Osaka fishmonger where Shibuya once trained. Beef is chosen from among Japanʼs finest, such as Omi, Saga and Iga, each prized for its distinctive character. During matsutake season, the mushrooms arrive directly from Nagano and Iwate. Shark fin is prepared carefully from monkfish caught off Kesennuma. Wild soft-shelled turtles are sourced from Lake Biwa. Every ingredient reflects not only provenance but also the trust built between the chefs and suppliers.
CHEF
Toru Shibuya
Daisuke Noguchi was born in Aichi Prefecture in 1951. He loved cooking since childhood and wanted to become a cook when he grew up. His professional training began at Kyotoʼs celebrated Wakuden, where he studied for more than a decade before working briefly at an izakaya. Encouraged by friends to strike out on his own, he opened Kyotenjin Noguchi in 2011. His excellent cuisine won him devout fans and industry awards, making it one of the cityʼs hardest reservations to secure. The Kyoto restaurant now accepts bookings through referrals only. In 2019, Noguchi went on to open Noguchi Tsunagu in Gion, followed by Noguchi in Osaka in 2025.
Toru Shibuya
Toru Shibuya, the head chef of Noguchi- Grand Green Osaka-, was born in Tottori Prefecture in 1990. Cooking was his fatherʼs dream, which he inherited to fulfill. After graduating from culinary school in Hyogo, he began his career in Italian kitchens in Osaka. When the Covid pandemic disrupted his plans to open his own restaurant, he met Noguchi and was immediately drawn to his vision. At age 29, he switched his discipline from Italian to Japanese, training at Kyotenjin Noguchi for four years before being picked to lead the new Osaka branch. In the months before opening, he worked unpaid at a local fishmonger, forging a relationship that continues to provide him the dayʼs best catches at Noguchi.
Shibuya speaks of Noguchi with deep affection, describing him as someone who shoulders the heaviest burdens when times are challenging. He recalls how the founder remembers his apprenticesʼ birthdays, makes introductions to his network and takes them out for drinks outside work. It is in these gestures he sees Noguchi as a true role model.
VISION
For Noguchi, the opening of the Osaka restaurant is as much about continuity as it is about growth. His focus now is to establish the new restaurant, while allowing his apprentices at the Kyoto flagship to experiment with different styles in his absence. He places great importance on nurturing the next generation of chefs, currently employing 13 apprentices across the three restaurants, with more expected to join.
Shibuya has his eyes set on winning international recognition for the new restaurant. Convinced Noguchiʼs cuisine should reach beyond Japan, he hopes to draw international guests and bring the restaurantʼs vision overseas.
TABLEWARE
Noguchiʼs selected tableware is as exquisite as its cuisine. Among the chefʼs favorites are works by Shiro Tsujimura, a ceramist admired both in Japan and abroad for his use of natural glazes and bold forms. “My cooking is in some ways rough, so it suits this style well,” Noguchi says. The restaurant also features pieces by Kiyonobu Kato, whose calligraphy is displayed behind the counter. Sakeware is also a part of the experience here, inviting guests to pick their favorite from a colorful tray of antique cups and glasses, including those made by Baccarat and Meissen.
Course
- The price includes our booking fee of ￥8,000
- The price includes our booking fee of ￥8,000
Osaka
Noguchi - Grand Green Osaka-
野口 - Grand Green Osaka-
- GENRE
- Kaiseki, Osaka
- ADDRESS
-
1F Gran Green Osaka South Bldg., 5-54 Ofukacho, Kita-ku, Osaka-shi, Osaka, Japan
- OPEN
- 5:30PM-8:30PM
- CLOSED
- Irregular
- URL
- NA
- PHONE
- NA
