Mitsukabose

We value "cultivating people."
Mitsukabose is not just a restaurant that serves miso ramen, local sake, or craft beer.
As a "theme park of fermentation, miso, and noodles," our mission is to be a place where everyone involved—diners, staff, producers, and the local community—can experience the essence of fermentation: transformation, deepening, and connection.

• A single bowl of ramen can reset someone’s day,
• Spark laughter between strangers,
• Become a source of pride for the one who made it.

We cherish these invisible values more than anything.

In 2022, after over a decade of serving miso ramen in both Hotarugaike and Umeda, Mitsukabose made the decision to consolidate its operations back to its origin—Hotarugaike.
This move wasn’t just a "downsizing," but rather the beginning of a re-fermentation. Our goal was not only to be "rooted in the community," but to become a presence that ferments with the community.

• Use local ingredients,
• Share the heart and soul of the producers,
• Create a space where local residents, workers, and travelers can come together, blending into a living ecosystem where "people and the community ferment together."

Mitsukabose is not just a restaurant.
It’s a micro-fermentation hub.
This marked a new chapter for Mitsukabose starting in 2022—and the true beginning of the vision we had when we first opened.

"A community where warmth and the culture of fermentation naturally take root."
In the northern part of Osaka, the Hokusetsu area strikes a perfect balance between city life and nature. From town, you can see the satoyama (rural foothills) woven into the landscape. With Itami Airport nearby, it offers easy domestic access, and it’s home to national universities, Expo '70 Park, and many locals who nurture their community and small, meaningful cultures.

• Akishika Sake Brewery grows pesticide-free rice in the mountains of Nose.
• Minoh Beer brews craft beer at the foot of the Minoh mountains.
• In places like Suita and Minoh, people run local markets full of community love.

This region provides fertile ground for enjoying both what remains unchanged and what evolves over time.
Mitsukabose has taken root in this very "fermentation-friendly" place, and together with our team, we continue to cultivate it every day.