The menu at Taian is built upon a foundation of humility and a willingness to embrace challenges. Chef Hitoshi Takahata always approaches his cuisine from the diners' perspective. The menu is omakase, but guests can choose their ingredients for the grilled dishes. Osaka has a long history of both kaiseki and kappo dining, and Chef Takahata has incorporated the best of both styles. Applying ryotei techniques behind the counter, he showcases knife skills and expert handling of the charcoal fire. Guests are welcomed with cuisine that is both bold and delicate.