Welcome柏屋について

From our owner主人より

料亭ですが決して敷居が高いのではなく、
食を通じて体と心が豊かになれる、
さらにはお客様がお寛ぎいただける場所でありたい。

We specialize in kaiseki cuisine which remains faithful to Japanese culinary tradition
while incorporating modern interpretations with a rich variety of flavors, aromas and textures.

「柏屋」 主人 松尾英明Hideaki Matsuo, Owner & Head Chef

大学時代、茶の湯に傾倒。卒業後は、「招福楼」に入社。
日本料理店を経営していた実家に戻り3年後、料理長となる。
現在は主人として「柏屋」総料理長を務める。
料理人として後進の指導、海外での技術指導のほか、地域の活性化にも活動の幅を広げている。

Hideaki Matsuo developed a strong devotion to the tradition of the tea ceremony during his university days.
After graduation, he began his career with the esteemed Shofukuro kaiseki restaurant. After a number of years, he returned to his hometown to join the restaurant managed by his family and became their head chef three years later.
He is currently the owner and head chef of Kashiwaya.
As a professional chef, Matsuo has continually broadened his field of activities to include instructing junior chefs in Japan, advising on culinary technique internationally and contributing to regional revitalization programs.

History沿革

1977

父・松尾直徳が、日本料理店を開業。

Hideaki Matsuo’s father, Naonori, establishes a Japanese restaurant in the present location.

1986

松尾英明が大学卒業後、「招福楼」に入社。

Hideaki Matsuo graduates from university and joins renowned kaiseki restaurant, Shofukuro.

1989

「招福楼」を退社。実家に戻る。

Hideaki Matsuo leaves Shofukuro and returns to his hometown.

1992

松尾英明、料理長に就任。

Hideaki Matsuo named Head Chef of the family restaurant.

1993

数寄屋建築の名匠・中村利則氏に設計を依頼し、実家の料理屋を立て替え。
座敷、茶室を有し、料亭の看板を掲げる。

Original restaurant is reborn as the current Kashiwaya, with master craftsman Toshinori Nakamura designing the new building in the classic sukiya-zukuri style to include traditional floor seating and a tea ceremony room.

2009

「ミシュランガイド京都・大阪 2010」二つ星として評価を受ける。

Kashiwaya receives a two-star rating from Michelin Guide Kyoto Osaka 2010.

2010

「ミシュランガイド京都・大阪 2011」三つ星として評価を受ける。以後12年連続。

Kashiwaya receives a three-star rating from Michelin Guide Kyoto Osaka 2011. This has been kept up for 12 years.

2013

農林水産大臣より松尾英明総料理長「第4回料理マスターズ ブロンズ賞」受賞。

Kashiwaya’s executive head chef, Hideaki Matsuo, is recognized with the 4th Ryori Masters Bronze Award from the Ministry of Agriculture, Forestry and Fisheries.

2015

香港 中環に「柏屋香港」出店。6年間営業。

Kashiwaya Hong Kong opens in Central, Hong Kong. It has now been in business for six years.

2016

「ミシュランガイド香港・マカオ 2017」二つ星として評価を受ける。以後5年連続。

Kashiwaya Hong Kong receives a two-star rating from Michelin Guide Hong Kong Macau 2017. This has been kept up for five years.

2017

柏屋香港「香港レストランTOP100」受賞。以後4年連続。

Kashiwaya Hong Kong makes the “100 Top Tables 2017” list. This has been kept up for four years.

2018

農林水産大臣より松尾英明総料理長「第9回料理マスターズ シルバー賞」受賞。
高橋淳料理長「The Best Chef 300」受賞。

Kashiwaya’s executive head chef, Hideaki Matsuo, is recognized with the 9th Ryori Masters Silver Award from the Ministry of Agriculture, Forestry and Fisheries. Kashiwaya Hong Kong’s head chef, Atsushi Takahashi, makes the “The Best Chef 300” list.

2020

「ゴ・エ・ミヨ ジャポン2020」4トックとして掲載。

Kashiwaya is listed in Gault & Millau Japon 2020 as a four-toque restaurant.

2021

「ゴ・エ・ミヨ ジャポン2021」4トックとして掲載。
松岡正浩支配人「ベストソムリエ賞」受賞。

Kashiwaya is listed in Gault & Millau Japon 2021 as a four-toque restaurant.
Our sommelier, Masahiro Matsuoka, receives the “Best Sommelier Award.”

2022

「柏屋 大阪北新地」出店。

We opend Kashiwaya Kitashinchi.

Accessアクセス

千里山本店Senriyama

〒565-0851 大阪府吹田市千里山西2丁目5番18号

2-5-18 Senriyama-nishi, Suita, Osaka 565-0851 Japan

北新地店Kitashinchi

〒530-0002 大阪府大阪市北区曽根崎新地 1丁目7番4号
YAMANA K-2 BLDG. 5階

YAMANA K-2 BLDG. 5F 1-7-4 Sonezaki Shinchi, Kita-ku, Osaka City, Osaka 530-0002 Japan

Reservation & Contactご予約・お問い合わせ

For foreigners who wish to contact us in English, Korean and Chinese, please proceed to the contact form above.

Kashiwaya ("Restaurant") uses cookies on this website to optimize the services and information offered. Further use of our website is regarded as consent to the use of cookies. You can find further information in our data protection notice.