top of page

Awaji beef tendon bolognese with natural yeast bread

Awaji Island Fried Pizza

Homemade fermented vegetable drink

池田 佳士郎

池田 佳士郎


Kodo Owner

Born in Osaka Prefecture.

At the age of 25, he began training in Namba in order to take over the family soba restaurant business.

At the age of 32, he became independent and opened Kodo in Toyonaka City in 2012.

In 2016, we opened "Kamo to joshikodo" in Suita City.

The Kodo Awaji Chef Garden store will open in 2021.

<The Ultimate Bowl: Kodo x Awaji Island>

-First of all, could you tell us about your upbringing and your journey so far?

When I was born,

My family ran several restaurants called "Inaka Soba," which was started by my grandparents.

My grandfather wanted to raise me as his successor.

The path of a businessman rather than a manager.

From an early age, I was taught what might be called the "business ethics."

However, when it finally came time for me to take over the business,

Of the six stores, only two remained.

Business performance worsened and we needed to start a new business from scratch.

However, I did have an idea of what kind of store I would like to open if I were to start a business.

--So a new challenge has begun.

In 2012, I founded Kodo in Toyonaka, Osaka.

This is a one store, two-business operation, serving soba noodles and oyakodon for lunch and duck dishes for dinner.

And he was extremely particular about duck.

Oyakodon made by a duck restaurant using carefully selected duck.

We wanted to convey this commitment to our customers.

The concept of a special oyakodon is

I was sure it would be well received around the world.

Then, our shop was featured on a popular Kansai information program.

From that day on, things changed completely.

Kodo has become a popular restaurant with long queues of people waiting, focusing more on oyakodon (chicken and egg rice bowls) than soba noodles.

--What is the secret behind its continuing popularity and what is the special thing about your shop?

This cannot be explained in one word,

If I had to say, it would be something like "We could never imitate it."

For example, here at Awaji Chef Garden "Kodo."

There was a one-day coverage on YouTube,

We have revealed everything from washing the rice to making the oyakodon.

But you can never make the same thing.

For example, procurement routes.

It is impossible for other restaurants to steadily source the same ducks as us, the rare Kishu ducks that we help brand.

The base of the flavor is the soup stock,

This may be possible to make a similar flavor,

The taste is completely different depending on whether or not a certain ingredient is present, which is a company secret.

Even major food companies can never produce the same flavor.

In addition, I also asked the head chef and other wait staff,

It requires a very high level of skill.


For example, my company pays for me to get certified as a wine sommelier.

We want to be able to serve wine properly when customers who love wine come.

--Please tell us once again about the Awaji Chef Garden "Kodo," its features and attractions.

Katsudon and oyakodon,

What makes these dishes special is that both have won gold medals at the National Donburi Grand Prix.

Kodo in Toyonaka has also won an award for its Oyakodon, but this is the only place to have won both.

You can eat this oyakodon in the following places:

Two stores in Toyonaka and one store in Kitashinchi.

And this is the only one here on Awaji Island.

They use the highest quality Kishu duck, Awaji chicken, and Awaji Island's brand of rice, Ayuhara rice.

The dashi is made from Hidaka kelp and an original bonito flakes, and chicken and duck bones.

This bowl of rice combines the delicious flavors of meat, soup, and rich red egg.

The katsudon is also made with a secret sauce and Awaji onions.

We use Ebisu Mochi Pork from Awaji.

I think it goes really well with this menu.

The local ingredients are the best.

I highly recommend it. Although quantities are limited.

--Please tell us about the policy that has led to making such a popular restaurant.

I have no intention of doing it just because it will be profitable.

We pay close attention to the things we need to pay close attention to,

We don't sell cheap, but we express our products with an aesthetic sense.

Our fundamental philosophy is that we want customers who feel that it is valuable to come to us.

Within my reach, one by one,

I want to create a good store, a store that I think is wonderful.

That's my preference.

One of them is Awaji Chef Garden "Kodo."

Our special oyakodon and limited edition katsudon are only available here.

I would love for as many people as possible to try it.

(Prices include tax, as of April 2024)

-First of all, could you tell us about your upbringing and your journey so far?

bottom of page