
Hyogo
Gensai
玄斎
In a relaxed yet authentic fashion, Gensai fuses the true essence of the two gourmet capitals, bringing together the rich seasonal finds and long-established techniques. Based in the historic port city of Kobe, the kappo restaurant has become an ultimate favorite among local foodies, extending its global guide book star streak since 2011.
Named after the Meiji writer Gensai Murai, the restaurant is a product of Chef Naoya Ueno’s culinary life. Born into an established family in Namba kappo cuisine and later trained at a top kaiseki restaurant, his experiences focus on the pure flavors of fresh ingredients and encompass a wide spectrum of styles from casual dining to formal meals.
Founded in 2004, the restaurant is located on Pearl Street, a quiet residential area west of busy Motomachi and Sannomiya. When preparing to open his own restaurant, Ueno was drawn to Kobe, more so than his hometown of Osaka, or Kyoto where he spent most of his training years. There was something so appealing to him about the city’s multicultural history and modern character.
Sharing the space with a highly-curated art gallery, the interior of Gensai is full of creative air and fresh greenery. Set with wooden architecture, the decor of the restaurant is warm and inviting. Two large counters, made of red pine, stretch across the room, from where you can look over the busy kitchen where Ueno and his team prepare and perfect every dish.
“There is really nowhere to hide,” Ueno laughs. “But I want the guests to enjoy the movements, sounds and smells as we cook.”
Ueno’s openness has its root in his upbringing. As the son of the family that runs Kigawa, among the most famous restaurants in Namba kappo, he embraces the idea of hospitality and inclusiveness. Kappo, which means ‘to cut and to cook’, is a name for a less formal Japanese cuisine that emphasizes the closeness between the guest and the chef. Feel warm and relaxed by the chef’s friendly welcome before tucking into an incredibly authentic experience.
CUISINE
Bring out the deepest flavors in the treasures from the mountains and the seas.


CHEF
Naoya Ueno
WINE
The selection at Gensai focuses on small and independent vineyards, including many local wineries. Ueno is working on a project to introduce and market Japanese wines with a hope that more people will start liking them. The restaurant also stocks about ten local sake from Fukuju and Miyakobijin. Pairing vintages with the flavors is a must but he also is careful about serving them at the best temperature for each vintage.
Course
- The price includes our booking fee of ¥8,000
- The price includes our booking fee of ¥8,000
Hyogo
Gensai
玄斎
