Osaka, Tanimachi 6-chome — a modern kappo built on charcoal and dashi
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Seasonal seafood and vegetables from across Japan — served as wanmono soup, sashimi and charcoal-grilled dishes.
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01/Concept
Rooted in tradition. Open to possibility.
The name takes one character from the owner’s given name, Taku (拓) — to open, to pioneer. It carries a promise: to keep opening paths with our guests, our producers, and everyone this restaurant meets. We hold to shu-ha-ri — honour the tradition, break from it, and weave a new one.
hirac means “to open.”
炭kappo hirac — Taku Inoue
A season, one dish at a time.
Wanmono soup, sashimi and charcoal-grilled dishes. Our omakase courses bring together seasonal ingredients from across Japan. The menu changes with the seasons.
Lunch from ¥11,500Dinner from ¥14,000
01
LunchWhen booked the day before
Lunch-only Omakase CourseDinner courses are also available at lunch
¥11,500
02
Dinner · Signature18:00–24:00 (last entry 22:00)
“Shun no Kondate” Seasonal Menu11 dishes
¥14,000
“Iwai” Celebration CourseFor anniversaries and celebrations
¥15,000
03
Private Room · GroupsPrivate Room 2F
2F Private Room Course, all-you-can-drink included3–10 guests
¥16,000
Private hireFrom 14 guests
On request
04
KiwamiSpecial
“Shun no Kondate” Seasonal Special13 dishes · changes with the seasons
¥18,000
“Kiwami” Shun no Kondate13 dishes
¥20,000
“Kiwami” Celebration Course
¥20,000
Dishes and course composition change with the season and availability. Please check the reservation page for the latest menu.
View availability03/Charcoal & dashi
Heat, aroma, temperature.
Everything rests on charcoal and dashi. We grill over Tosa binchotan — charcoal that burns long, quiet and hot. Fish is cooked from a distance; meat is seared hard, surface only. We season not by adding, but with the distance of the fire and with dashi.
- The fire is visible from the streetAll cooking happens inside the counter, behind a wall of glass. The sound and scent of the grill are part of the meal.
- We draw our own dashiWanmono is the backbone of the course. The dashi’s temperature and depth are tuned to stand up to the charcoal.
04/Pairing
Sake, shochu — and wine.
Chosen to match the day’s menu — from sake, shochu and wine. The aroma of charcoal pairs beautifully with oak. Our wines, selected by a sommelier, are mostly Australian: bright-edged fruit that stands up to the smoke of the grill.
- Sake & shochuOur shochu list runs especially deep. Feel free to ask for something not on the menu.
- Wine cellarEvery bottle is served at proper temperature. Ask us about bringing your own.
- Sommelier on staffBy the glass or by the bottle, chosen around your tastes.
05/Seats
Choose your distance from the kitchen.
A calm space with a counter and a private room — for anniversaries, business dinners, and meals with someone who matters. The building is a renovated house more than ninety years old; the first floor opens to the street through a wall of glass.
01
Counter8 seats
The closest seats to the kitchen. Watch each dish come off the grill, one plate at a time. Solo diners welcome.
1F / Non-smoking
02
Tables4 guests × 2
For an unhurried meal and conversation. Children are welcome.
1F / Non-smoking
03
2F Private Room10 seats
A room behind a closed door — for business dinners, gatherings and family occasions. A course with all-you-can-drink (3–10 guests) is also available.
2F / Private hire from 14 guests
06/Seasonal
In season, and only in season.
This winter we begin our seasonal course of bear hotpot and seko-gani crab. Bear that has fed on the mountains all year is simmered with care in a hotpot, and served alongside seko-gani — the female snow crab that defines winter on the Sea of Japan. The roe inside, the egg mass outside, the meat and the tomalley: a rich, delicate flavour from one small shell. The strength of the mountains and the subtlety of the sea — two sides of winter in a single course. The latest news is on Instagram.
07/Reservation
Reservations, and a few requests.
Reservations
Reservations are required. Lunch is served only when booked the day before. Same-day bookings are taken by phone only. Even on fully booked days, a phone call may still find you a seat.
Hours
Lunch When booked the day before / Dinner 18:00–24:00 (last entry 22:00)
Closed
Irregular holidays. Closures are announced on Instagram.
Payment
Cash, credit cards (VISA / Mastercard / JCB / AMEX / Diners), and cashless payments
Smoking
The first floor is entirely non-smoking. E-cigarettes are permitted only on the second floor.
A request
If you are more than 15 minutes late without notice, waiting guests may be seated first. If your plans change, please call us.
For private rooms, private hire and large groups, phone is the most reliable. The online reservation page is in Japanese.
08/Access
One minute on foot from Tanimachi 6-chome Station, Exit 5.
From Exit 5, walk into Andoji-machi. Look for the lit brass sign on the wall. No private parking is available.
2-2-19 Andoji-machi, Chuo-ku, Osaka 542-0061TEL +81 80-4230-6161
09/Recruit
Come work with us.
A small restaurant with an eight-seat counter. Charcoal fire, dashi and wine — skills you can learn one by one, service by service. Feel free to get in touch.
See the job details
- Position
- Japanese cuisine cook (full-time / part-time). Shifts may also include our rice-ball shop KOME MAME
- Duties
- Prep, cooking and plating / serving the course / menu development (depending on experience) / hygiene and kitchen cleaning
- Requirements
- Japanese-cuisine experience preferred (beginners with drive are welcome) / a Japanese chef’s licence is a plus / a team player / tattoos and piercings are fine
- Hours
- Discussed at the interview and adjusted to your circumstances
- Location
- hirac (2-2-19 Andoji-machi, Chuo-ku, Osaka) / KOME MAME (6-14-18 Tanimachi, Chuo-ku, Osaka)
- Pay
- Full-time: ¥250,000–450,000 per month (based on experience and skills) / Part-time: from ¥1,300 per hour (with a training period)
- Benefits
- Commuting allowance (up to ¥500 per day), staff meals, uniform provided, pay rises, social insurance (full-time)
- How to apply
- Call, email or message us on Instagram. We will let you know where to send your CV
- Enquiries
- +81 80-4230-6161
- [email protected]
- Instagram DM
10/Sister restaurant
We run one more place.
KOME MAME
A rice ball and speciality coffee counter run by the people behind hirac. It stands in an alley off Karahori shopping street and opens Friday to Sunday, daytimes only.
11/Online store
You can also order online.
We also sell online. See the store page for what is currently available.
