• Artisan Artisan
  • Artisan Artisan

01CONCEPT

Artisan means “artisan” in French.
After working as a carpenter for six years from the age of 15, I became a chef and continue to regard myself as an artisan.
Using Japanese tableware and ingredients given by various artisans such as potters, farmers, and fishermen, and utilizing the sensibility that I acquired during my training in Paris, I carefully cook meals that incorporate the Japanese and French “harmony”.

02MENU

Lunch 14,000 yen (Tax included)
Dinner 14,000 yen (Tax included)
*10% service charge for lunch and dinner

Standard time for eating a meal is about 2.5 hours

Course meals using fresh seasonal ingredients procured from all over Japan

I offer a dining style where you can take your time and enjoy your meal. Basically, only one course menu will be offered. However, I will hear your request as much as possible. Please feel free to tell me what you want.

*Please understand that the number of items and contents change daily. Please feel free to tell me about anything you cannot eat or your allergies.

FOR PAYMENT

Cash or Visa, Master Card, American Express, Diners

Dinner

03RESERVATION

Hours of operation

LUNCH

Starting at 12:00.

DINNER

Two-part system (1. Starting at 18:00. 2. Starting at 19:00)

While we do not have a strict dress code, we ask gentlemen to refrain from wearing excessively casual clothing such as shorts and sandals.

LUNCH

Cancellation of reservation

A cancellation fee will be charged as follows.
*In any case, a cancellation fee will be charged three days before.

  • When canceling a reservation
    – No notice on the day: 100%
    – Notice on the day: 100%
    – One day before: 80%
    – Two days before: 50%
    – Three days before: 50%
  • When changing a reservation
    – No notice on the day: 100%
    – Notice on the day: 100%
    – One day before: 80%
    – Two days before: 50%
    – Three days before: 50%

RESERVATION

04CHEF

Mishima Tomohiro

Mishima Tomohiro

Born in Osaka Prefecture in 1988.
While working as a carpenter, he had hopes for the world of cooking, which has something in common with craftworking, and became a chef.
After training at several restaurants, he became the chef of Ebisu L’IGNIS at the age of 27.
Then he went to France and worked as the second chef at Michelin one-star restaurant agape and restaurant sola in Paris to improve his French cooking skills.
After that, he returned to Japan and opened Artisan at long last.
He appeared as a finalist in the TV program Dragon Chef 2021 and continues to develop French cuisine while using high-quality ingredients from Japan.

05ACCESS

Name of restaurant
Artisan
Hours of operation
LUNCH 12pm to 2pm.
DINNER 6pm to 11pm.
Two-part system
(1. Starting at 18:00. 2. Starting at 19:00)
Closed
Monday
Address
2F, haus pogo, Fukushima, Fukushima Ward, Osaka City, Japan
Located 3 minutes on foot from “Shin-Fukushima Station” on the JR Tozai Line
Located 6 minutes on foot from “Fukushima Station” on the JR Osaka-Loop Line

+81-6-4400-2767 Telephone reception hours: 6pm to 11pm.

*Please understand that there are times during hours of operation when we cannot answer the telephone. I will call you back.

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