Michelin-Starred Chef's Handmade Onigiri! A Dream Collaboration with Chefs Preparing the Ingredients Themselves! May Features a Collaboration Menu with Chef Shintaro Matsuo of the Two-Michelin-Starred Restaurant 'Koryu,' Using Akashi's Finest Cherry Sea Bream!
Karahori Onigiri (Obimusu) is collaborating with two-Michelin-starred 'Koryu' Chef Shintaro Matsuo to offer onigiri made with Akashi's finest cherry sea bream and wild garlic, available in limited quantities from May 13th. A key feature is that the ingredients are actually prepared by the star chef, and it's offered for a one-coin price of 500 yen.
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- 📰 Published: May 13, 2026 at 18:20
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Karahori Onigiri (Obimusu), a popular onigiri shop in the retro and gourmet-focused Karahori Shopping Street (between Tanimachi 6-chome Station and Matsuyamachi Station), offers monthly Michelin onigiri featuring ingredients prepared by leading Michelin-starred chefs from the Kansai region. This is not just 'supervision' by a star chef, but a dream collaboration where the chef 'actually' prepares the ingredients for the onigiri! This month features Chef Shintaro Matsuo of 'Koryu,' an acclaimed restaurant in Osaka that has continuously earned Michelin stars since its opening and currently boasts two stars. This exquisite dish uses Akashi's finest cherry sea bream and wild garlic! It's offered in strictly limited quantities for a one-coin price of 500 yen! Don't miss this opportunity to savor the taste of Chef Matsuo, a Michelin selection!
Monthly! Michelin taste in onigiri!
Since August 2024, "Obimusu" has been offering monthly onigiri featuring ingredients prepared by Michelin-starred chefs. Starting with Chef Oya of "Nihonryori Midori Oya" (Tenma) in August 2024, many other chefs have agreed to participate in this project, transcending the boundaries of Japanese, Western, and Chinese cuisine, including Chef Kitagawa of "Oimatsu Kitagawa" (Nishitenma), Chef Higashi of "Chi-Fu" (Nishitenma), Chef Fujita of "agnel d'or" (Awaza), Chef Maekawa of "Ryoriya Maekawa" (Kyoto Kiyomizu Gojo), Chef Inaya of "Ryoriya Inaya" (Kitashinchi), Chef Sasagaki of "La Terrasse irisee" (Nara City Shobugaike), Chef Yamada of "RiVi" (Kyomachibori), Chef Katayama of "Nihonryori Rakushin" (Shin-Fukushima), Chef Iikura of "Washoku Iikura" (Minamimorimachi), and Chef Kawahara of "Kawahara" (Nakatsu/Nakazaki-cho). You can enjoy a diverse range of Michelin flavors from the Kansai region, not just Osaka, but also Nara and Kyoto, in onigiri form. Since the ingredients are actually prepared by Michelin-starred chefs, only 100 servings are available in strictly limited quantities from the start of sales.
The chef who participated this time is Chef Shintaro Matsuo of 'Koryu,' located along the Higashiyokobori River, close to Kitahama.
Chef Matsuo trained for 12 years from the age of 19 at the renowned Naniwa Kappo restaurant 'Kigawa,' becoming the youngest head chef at 24.
After gaining experience in different genres during his independent period, he opened 'Koryu' in 2009. He has continuously earned Michelin stars since then and currently boasts two stars, making it one of Osaka's leading restaurants with multiple Michelin stars for many years. He is a leading chef in the Japanese culinary world, advocating for 'Kuimi' (delicious taste) Osaka cuisine, incorporating new ideas while respecting Japanese culinary traditions, and using local seafood and Naniwa vegetables.
May's Michelin Collaboration Onigiri is "Akashi's Cherry Sea Bream and Wild Garlic" Onigiri, created by Chef Shintaro Matsuo of 'Koryu' (Kitahama).
The ingredients created this time are a dish using Akashi's cherry sea bream and wild garlic. Akashi's cherry sea bream is the finest red sea bream, shining with a cherry blossom color, caught around the Akashi Strait. It is gently simmered with wild garlic, a rare wild vegetable. It's an exquisite dish where the cherry blossoms of the sea meet the green of the mountains!
This collaboration campaign offers it for a one-coin price of 500 yen! Don't miss this opportunity to enjoy Michelin taste for one coin. Sales start on May 13th at 11:00, with a strict limit of 100 pieces. Due to the limited quantity, we ask for your cooperation in limiting purchases to one per person.
Store Overview
Store Name: Karahori Onigiri (Obimusu)
Address: Collection Karahori 1F, 14-17 Tanimachi 6-chome, Chuo-ku, Osaka
Official Instagram: https://www.instagram.com/karahori.onigiri/
Phone Number: 070-4784-3482
Business Hours: 11:00～17:00
Regular Holidays: None (irregular holidays)
*Business hours and regular holidays are as of May 1, 2026. Please check the official Instagram for the latest information.
Monthly! Michelin taste in onigiri!
Since August 2024, "Obimusu" has been offering monthly onigiri featuring ingredients prepared by Michelin-starred chefs. Starting with Chef Oya of "Nihonryori Midori Oya" (Tenma) in August 2024, many other chefs have agreed to participate in this project, transcending the boundaries of Japanese, Western, and Chinese cuisine, including Chef Kitagawa of "Oimatsu Kitagawa" (Nishitenma), Chef Higashi of "Chi-Fu" (Nishitenma), Chef Fujita of "agnel d'or" (Awaza), Chef Maekawa of "Ryoriya Maekawa" (Kyoto Kiyomizu Gojo), Chef Inaya of "Ryoriya Inaya" (Kitashinchi), Chef Sasagaki of "La Terrasse irisee" (Nara City Shobugaike), Chef Yamada of "RiVi" (Kyomachibori), Chef Katayama of "Nihonryori Rakushin" (Shin-Fukushima), Chef Iikura of "Washoku Iikura" (Minamimorimachi), and Chef Kawahara of "Kawahara" (Nakatsu/Nakazaki-cho). You can enjoy a diverse range of Michelin flavors from the Kansai region, not just Osaka, but also Nara and Kyoto, in onigiri form. Since the ingredients are actually prepared by Michelin-starred chefs, only 100 servings are available in strictly limited quantities from the start of sales.
The chef who participated this time is Chef Shintaro Matsuo of 'Koryu,' located along the Higashiyokobori River, close to Kitahama.
Chef Matsuo trained for 12 years from the age of 19 at the renowned Naniwa Kappo restaurant 'Kigawa,' becoming the youngest head chef at 24.
After gaining experience in different genres during his independent period, he opened 'Koryu' in 2009. He has continuously earned Michelin stars since then and currently boasts two stars, making it one of Osaka's leading restaurants with multiple Michelin stars for many years. He is a leading chef in the Japanese culinary world, advocating for 'Kuimi' (delicious taste) Osaka cuisine, incorporating new ideas while respecting Japanese culinary traditions, and using local seafood and Naniwa vegetables.
May's Michelin Collaboration Onigiri is "Akashi's Cherry Sea Bream and Wild Garlic" Onigiri, created by Chef Shintaro Matsuo of 'Koryu' (Kitahama).
The ingredients created this time are a dish using Akashi's cherry sea bream and wild garlic. Akashi's cherry sea bream is the finest red sea bream, shining with a cherry blossom color, caught around the Akashi Strait. It is gently simmered with wild garlic, a rare wild vegetable. It's an exquisite dish where the cherry blossoms of the sea meet the green of the mountains!
This collaboration campaign offers it for a one-coin price of 500 yen! Don't miss this opportunity to enjoy Michelin taste for one coin. Sales start on May 13th at 11:00, with a strict limit of 100 pieces. Due to the limited quantity, we ask for your cooperation in limiting purchases to one per person.
Store Overview
Store Name: Karahori Onigiri (Obimusu)
Address: Collection Karahori 1F, 14-17 Tanimachi 6-chome, Chuo-ku, Osaka
Official Instagram: https://www.instagram.com/karahori.onigiri/
Phone Number: 070-4784-3482
Business Hours: 11:00～17:00
Regular Holidays: None (irregular holidays)
*Business hours and regular holidays are as of May 1, 2026. Please check the official Instagram for the latest information.