Restaurant in Osaka, Japan
Counter-format Spanish worth booking now.
A Michelin Plate counter restaurant in Kita Ward, Osaka, DuKKAh applies northern Spanish cuisine — Galician and Basque in focus — through a Japanese-ingredient lens, using kudzu, soba, and green pepper flower to create genuinely distinct flavour combinations. At the ¥¥¥ tier and with easy booking availability, it is the most accessible and conceptually distinctive Spanish option in the city.
If you are looking for a serious counter-dining experience in Osaka that sits outside the kaiseki circuit, DuKKAh is the clearest answer in the city. This Kita Ward restaurant takes the cuisines of Galicia and the Basque Country — two Atlantic-facing regions whose cooking is built on seafood, land produce, and deep regional identity — and layers Japanese ingredients over that foundation. The result earns a Michelin Plate in both 2024 and 2025, holds a Google rating of 4.3 across 59 reviews, and sits at the ¥¥¥ price tier, making it meaningfully more accessible than the ¥¥¥¥ options in Osaka's fine-dining bracket.
DuKKAh is a counter restaurant , the format matters here because it shapes the entire experience. Counter seating in Osaka's better restaurants creates a pace of service that is closer to a conversation than a transaction: you watch, you eat in sequence, and the meal has an arc. The kitchen's focus is on northern Spain, specifically Galicia and the Basque Country, both of which face the Bay of Biscay and share a culinary tradition built around abundant seafood and well-developed land-based produce. What the chef adds to that framework is a set of Japanese ingredients , kudzu, soba, green pepper flower , that are not decorative but structural. They create genuinely different flavour profiles than you would encounter at a Spanish restaurant working from European pantry logic alone.
For a special occasion in Osaka, this format works particularly well. The counter setting gives the meal focus and theatre without the formality of a multi-room kaiseki restaurant. If you are celebrating something and want a memorable meal that does not require fluency in Japanese culinary tradition, DuKKAh gives you a legible but distinctive evening. For a similar counter-driven Spanish experience in Japan, ZURRIOLA in Tokyo is the closest peer, though it operates in a different city and at a different price point.
Because DuKKAh's cooking is anchored in two regions defined by seasonal fishing cycles and agricultural calendars , and because it overlays Japanese ingredients that are themselves intensely seasonal , the menu will read differently depending on when you visit. Both Galician and Basque cooking track the sea closely: certain shellfish and fish are at their leading in colder months, while the land-based produce that characterises the interior of both regions shifts through the year. Japanese ingredients add another seasonal layer: kudzu, for instance, is a winter and early spring plant, and green pepper flower (kinome in Japanese) is a spring flavour. If you are planning a special occasion visit and want the menu at its most coherent, aim for spring or autumn, when the overlap between Spanish seasonal logic and Japanese seasonal ingredients is richest. Summer visits remain worthwhile but the menu composition may lean more heavily on preserved or pantry-driven elements.
Osaka's dining scene in spring (late March through May) and autumn (October through November) also benefits from weather that makes the city easier to move around, which is worth factoring in if you are pairing DuKKAh with broader restaurant plans. See our full Osaka restaurants guide for seasonal recommendations across the city.
DuKKAh is not the only Spanish address in Osaka worth knowing. Asador ROCA focuses on the grill-driven asador tradition, which gives it a different register , bigger, more meat-forward, more about fire than technique. Donostia and ETXOLA both work in the Basque tradition, as does DuKKAh in part, so if you are specifically drawn to pintxos culture or Basque-style fish cookery, comparing these three directly is worth doing before you book. Ñ and EL ALMA offer further points of comparison across the broader Osaka Spanish scene. DuKKAh's distinguishing position is the Japanese-ingredient integration , if that hybrid approach interests you, no other Osaka Spanish restaurant makes it the structural centre of the menu in quite this way.
If you are travelling beyond Osaka, akordu in Nara is another Japan-based Spanish restaurant worth knowing, with a different approach to the same cross-cultural question. For reference points beyond Spain, Harutaka in Tokyo and Gion Sasaki in Kyoto show how counter-format fine dining operates at the leading of the Japanese category.
Reservations: Booking difficulty is rated Easy, which is unusual for a Michelin-recognised counter in Osaka , use this to your advantage and book with reasonable lead time rather than assuming availability. Budget: ¥¥¥ tier, placing it below the ¥¥¥¥ level of peers like HAJIME or Fujiya 1935. Address: 4 Chome-3-13 Nishitenma, Kita Ward, Osaka , the Nishitenma area of Kita Ward is a well-established dining district and easy to reach by subway. Dress: No confirmed dress code in available data, but counter fine-dining in Osaka at this price tier runs smart-casual as a practical minimum. Awards: Michelin Plate 2024 and 2025. Google rating: 4.3 from 59 reviews.
For hotels near this part of Kita Ward, see our full Osaka hotels guide. For bars to pair with an evening at DuKKAh, our Osaka bars guide covers the neighbourhood. Further afield, Goh in Fukuoka, 1000 in Yokohama, and 6 in Okinawa are worth knowing if your Japan itinerary extends further. For a Spanish comparison in the US, BCN Taste & Tradition in Houston sits in a comparable conversation about serious regional Spanish cooking outside Spain.
Book DuKKAh if the counter format appeals and you want a Spanish meal with genuine conceptual interest rather than a direct Iberian restaurant. At ¥¥¥, it is priced fairly for what it delivers, and the Michelin recognition across two consecutive years gives you confidence that the kitchen is consistent. For spring and autumn visits, the seasonal overlap between Spanish and Japanese ingredients gives the menu additional coherence. If you need a more conventional kaiseki experience for the same occasion, Taian or Kashiwaya Osaka Senriyama are the alternatives to consider. But for something that sits outside Osaka's default fine-dining categories, DuKKAh is the more interesting booking.
Explore more of Osaka: our full Osaka experiences guide and our Osaka wineries guide.
| Venue | Price | Value |
|---|---|---|
| DuKKAh | ¥¥¥ | — |
| HAJIME | ¥¥¥¥ | — |
| La Cime | ¥¥¥¥ | — |
| Kashiwaya Osaka Senriyama | ¥¥¥ | — |
| Taian | ¥¥¥ | — |
| Fujiya 1935 | ¥¥¥¥ | — |
A quick look at how DuKKAh measures up.
At ¥¥¥, DuKKAh delivers a concept you will not find elsewhere in Osaka: northern Spanish regional cooking — rooted in Galicia and the Basque Country — overlaid with Japanese ingredients like kudzu and soba. Two consecutive Michelin Plates (2024 and 2025) confirm it is cooking to a recognised standard. If counter dining and cross-cultural conceptual cooking interest you, the price holds up. If you want a more conventional Iberian meal, the value equation is less clear.
Counter format makes DuKKAh one of the better solo dining calls in Osaka. You are seated directly at the pass, which is where the food and the experience are centred. Booking is rated Easy, so a solo reservation is straightforward — unlike many Michelin-recognised counters in the city where solo seats are the first to go.
The cooking draws on two Spanish regions defined by seasonal cycles — Galicia and the Basque Country — and layers in Japanese seasonal ingredients, which means the menu has genuine range across land and sea. Two Michelin Plates suggest the execution is consistent. At ¥¥¥ in the Osaka market, it sits below the city's top omakase tier, making it a reasonable price point for the level of concept on offer.
DuKKAh is a counter restaurant, so the counter is the dining room — there is no secondary bar or lounge area separate from the main seats. Every guest eats at the counter. Booking is rated Easy, which is atypical for this format in Osaka, so securing a counter seat is not the obstacle it would be at comparable venues.
The venue database does not specify a dress code. Counter restaurants at the ¥¥¥ level in Osaka's Nishitenma area generally expect neat, considered dress without requiring formal attire. Err toward business casual — avoid sportswear, but a jacket is unlikely to be required.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
