[MICHELIN GUIDE JAPAN] OSAKA Miyakojima_ku BIb Gourmand

Hachidori

  • 1-20-2 Miyakojimakitadori, Miyakojima-ku, Osaka, 534-0014, Japan
  • 4,000 – 6,000 JPY • Izakaya
    MICHELIN Guide’s Point Of View

    The owner-chef opened this restaurant out of a desire to broaden the appeal of sake, having trained in an izakaya run by a sake brewer. The menu consists mainly of seafood dishes that go well with sake. The chef is very fond of vegetables from Shōnai, so uses them, too. Popular is the ramen made with kombu dashi and sake lees, and the oden in winter. Enjoying mushikan (sake warmed by steaming) with your meal is the popular style here. The husband-wife team are warmly hospitable, and the drinks keep flowing.

    • Air conditioning
    • Booking essential
    • Cash only
    • Counter dining
    • Notable sake list

    +81 6-6929-8107

[MICHELIN GUIDE JAPAN] OSAKA Kita-ku BIb Gourmand 오사카편4

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Gyoza Tateyama

  • 1-4-19 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • 1,000 – 2,000 JPY • Dumplings
MICHELIN Guide’s Point Of View

The most popular item here is ‘Tateyama Gyoza’, which is the only one grilled with garlic. Different ingredients offer different flavours, such as the shrimp-filled gyoza dumplings garnished with lemon and salt and the vegetable-filled gyoza dumplings garnished with miso sauce. We also recommend the set menu that offers boiled as well as grilled gyoza dumplings. Making a pizza base of gyoza skins, topped with vegetables, cheese and more, is a unique idea.

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Non-smoking restaurant
  • Reservations not accepted
  • Visa credit card

+81 6-6346-5889

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Souikufu

  • 5-8-14 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
  • 5,000 – 6,500 JPY • Kushiage
MICHELIN Guide’s Point Of View

Here you can savour kushiage cuisine that’s creative and different. For example, soup of turnip surinagashi includes flounder kushiage as one of the ingredients; cod is eaten with a sauce of shungiku mixed with shirako; and pieces of buri are served with grated karasumi. The standard dish to end is the ‘Kakiage Chazuke’, which is mixed vegetable and seafood tempura with a dashi made with shavings of different dried fish, and with roasted green tea poured over.

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card

+81 6-6373-0030

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Mugito Mensuke

  • 3-4-12 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
  • 1,000 – 2,000 JPY • Ramen
MICHELIN Guide’s Point Of View

The signature dish is traditional Chinese noodles. Made mostly with chicken from Kyoto but also with chicken from other places, the soup has a rich taste, while the homemade noodles have body and go down smoothly. Also outstanding are the seared thigh meat, and the slow-cooked roasted shoulder fillet; then there’s the ‘Iriko Soba’ with dried sardines and kombu dashi – making for some very difficult choices.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

©Michelin

Kansaidaki Honke Joyato

  • 2-8-14 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
  • 1,000 – 5,000 JPY • Oden
MICHELIN Guide’s Point Of View

Oden ingredients are arranged neatly in a large pot. The owner-chef says, “Everything is recommended”, and each item is carefully prepared. They include ‘Goboten’, which is a combination of minced hamo and burdock root; ‘Fukuro’ featuring deep-fried tofu, carrot and shiitake; and steamed meat dumplings made with ginger. The flavours of these items add more depth to the dashi, which is made with Rausu kombu, tai and white miso.

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card
+81 6-6371-1115
©Michelin 

Watanabe Curry Honten

  • 2-2-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 1,000 – 2,000 JPY • Curry
MICHELIN Guide’s Point Of View

The theme here is ‘Curry you could eat every single day’. Dashi made from tai and chicken has an umami that blends with the flavoursome spices, creating an original curry using no wheat flour. The ‘Spice and Tonkatsu Curry’ topped with a thick pork loin cutlet is popular. There are also three dry curries, ‘Mutton Keema’, ‘Popeye Keema’ and ‘Black Curry’, made without any water.

  • Air conditioning
  • Counter dining
  • Non-smoking restaurant
  • Take away
+81 6-6346-3338
©Michelin

Kiji

  • 9-20 Kakudacho, Kita-ku, Osaka, 530-0017, Japan
  • 1,000 – 2,000 JPY • Okonomiyaki
©Michelin

Udonya Kisuke

  • 4-1 Tsurunocho, Kita-ku, Osaka, 530-0014, Japan
  • 1,000 – 1,500 JPY • Udon
MICHELIN Guide’s Point Of View

Made from domestic wheat, the matured noodles have body and a supple elasticity. The dashi is made from several dried ingredients, including kombu and small sardines. If you prefer a simple dish, we recommend the ‘Kijoyu’. On the other hand, if you want to enjoy how it goes with the dashi, try the ‘Kitsune’ with a large piece of deep-fried tofu on top. We also recommend the ‘Bukkake’, which comes with tube-shaped tai paste cake and onsen tamago.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

+81 6-6375-5656

©Michelin

Donostia

  • 3-6-32 Nakanoshima, Kita-ku, Osaka, 530-0005, Japan
  • 2,000 – 5,000 JPY • Spanish
MICHELIN Guide’s Point Of View

Enjoy Basque and regional cuisine from all over Spain at this Spanish-style restaurant-cum-café/bar. As well as the familiar pinchos, tortillas, etc., the blackboard menu has a variety of small-plate dishes of the day. Popular items are the dry-cured ham , sliced only once an order is placed, and the asado of aigamo bred in Katsuragi, Nara prefecture, sautéed on a hot plate. To finish, we recommend the arroz meloso: a rice and seafood dish.

  • Air conditioning
  • Booking essential
  • Counter dining

+81 6-6136-5500

tanpopo

  • 1-10-16 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 5,000 – 7,000 JPY • Teppanyaki
MICHELIN Guide’s Point Of View

Enjoy teppanyaki and wine in a modern space. The menu includes everything from okonomiyaki and stir-fried noodles to creative dishes. The tonpeiyaki – cabbage and pork wrapped in an omelette – is garnished with sage here, inspired by the Italian dish saltimbocca. The homemade satsuma age has personality. Butter and soy sauce are added to the corn satsuma age, and kagenzu to the female snow crab satsuma age. There’s also an appealing selection of Italian wine.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Private dining room
  • Visa credit card

+81 6-6344-2888

Teuchiudon Kagawa

  • 1-5-25 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 1,000 – 2,500 JPY • Udon
MICHELIN Guide’s Point Of View

This restaurant buzzes till way after dark and is great to visit after drinking in the Kitashinchi district. The menu is full of items like kitsune (udon with deep-fried tofu), tempura udon, tsukimi (udon with a raw egg) etc., but most popular is the very first dish on it: tempura curry. It is two big shrimps on top of chewy handmade noodles, with a sauce of curry and dashi. It goes well with beef, deep-fried tofu slices and crunchy green spring onions.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

+81 6-6345-0228

ZENDO

  • 1-3-14 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 3,000 – 4,000 JPY • Chinese
MICHELIN Guide’s Point Of View

Its reputation for authentic Chinese cuisine at reasonable prices means this restaurant is packed nightly. Most of the menu will be familiar to Japanese diners, such as shrimp with chili sauce, and twice-cooked pork. As well as the Sichuan mapo tofu and the sweet-and-sour pork with black vinegar, the ‘Zendo-Style Black Chahan’ is particularly popular. It is at its busiest early on, so reservations for later in the evening are easier to make.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card

+81 6-6345-1122

©Michelin

Synergy

  • 1-5-35 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

The spices the owner-chef tasted in Turkey and Nepal while working for a travel agency greatly appealed to him. Focusing on things conducive to health, he also learned kanpo and yakuzen. The chicken curry, seasoned with cardamom, epitomises the food here and has been on the menu since it opened. There’s real synergy between the spices and the characteristics of the other ingredients in the curry made with goosefish liver and tuna shirako.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

Yakitori Minami

  • 1-4-20 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 5,000 – 8,000 JPY • Yakitori
MICHELIN Guide’s Point Of View

If you come early, only a set menu that includes liver pâté and chicken soup is available. Firmly fleshy, Nara-raised roosters are used and various organs such as the thymus (‘otafuku’) and duodenum (‘bera’) are also offered. Ingenuity and extra touches abound, such as balsamic sauce for a sweet-and-sour flavour to the otherwise plain-tasting kidneys. After 8pm you can also order single items.

  • Air conditioning
  • Booking essential
  • Counter dining
  • Non-smoking restaurant

+81 6-6341-7738

Udonbo Osaka Honten

  • 1-1-3 Umeda, Kita-ku, Osaka, 530-0001, Japan
  • 1,000 – 1,500 JPY • Udon
MICHELIN Guide’s Point Of View

An owner-chef from Takamatsu runs this Sanuki udon restaurant. Following how it’s done back home, he uses Kagawa flour and water for the dough. The dashi has dried flakes of various different kinds of fish and Hidaka kombu added to make it stand up to the flavour of the noodles. The seasonal limited dishes are also compelling, such as ‘Ushiwaka Udon’ with wagyu and Kagawa wakame, and the ‘An-mochi Zoni Udon’ of mochi with bean paste floating in white miso soup.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Take away
+81 6-6458-5518

[MICHELIN GUIDE JAPAN] OSAKA Ikuno-ku BIb Gourmand 오사카편3

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Omoni

  • 3-3-2 Momodani, Ikuno-ku, Osaka, 544-0034, Japan
  • 1,500 – 4,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

Standard okonomiyaki like pork and squid is available, but we also recommend trying the original okonomiyaki. Many offerings are named after a celebrity, which means they were involved in its creation. The ‘Genki Modern Yaki’ and the ‘Deluxe Yaki’ are filling and made with lots of ingredients. Another recommendation is the ‘Tokusei Yakisoba’, whose spicy kimchi goes well with the texture of the beef tendon.

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Reservations not accepted
  • Visa credit card

+81 6-6717-0094

 

 

[MICHELIN GUIDE JAPAN] OSAKA Fukushima-ku BIb Gourmand 오사카편2

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il luogo di TAKEUCHI

  • 5-1-26 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 1,500 – 8,000 JPY • Italian
MICHELIN Guide’s Point Of View

The speciality here is chargrilled dishes. For the wagyu, lean parts like the thigh and shoulder are offered. If you prefer seafood, we recommend the thick larger-sized anago or oysters with lardo. Pasta is served after the main dish. There is a wide variety, from simple pasta with tomato sauce to creative pasta featuring ragù and cheese fondue sauce.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card
+81 6-6451-0151

[MICHELIN GUIDE JAPAN] OSAKA Chou_ku BIb Gourmand 오사카편1

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Aozora Blue

  • 4-5-8 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan
  • 1,000 – 5,000 JPY • Udon

MICHELIN Guide’s Point Of View

The owner-chef served apprenticeships in a number of soba restaurants. Charmed by the fragrance of the flour that he milled himself, he resolved to try his hand at udon. He is particularly proud of his ‘Arabiki (Coarse Ground) Udon’. If you want a simple taste, we recommend the ‘Zaru Udon’. The ‘Aburigamo no Tsukejiru Udon’ of flame-grilled duck with dipping sauce was inspired by soba. You can try a wide array of snack dishes with some sake, and finish with udon.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
+81 6-4708-8812

©Michelin

©Michelin

Botani:Curry

  • 4-5-3 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

The feature dish here is ‘Botani Curry’, reflecting the amount of ‘botanical’ (i.e., vegetable) content in the dish. Multiple spices are added to a broth made from chicken and flavourful vegetables, giving it more aroma than spiciness; the sweetness from onion and honey adds mellowness. There’s a good assortment of side dishes, mainly of beans and root vegetables, which add vivid colour – enjoy adding bits and pieces of them to tweak the flavour of the curry.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant

Yoshinosushi

  • 3-4-14 Awajimachi, Chuo-ku, Osaka, 541-0047, Japan
  • 3,000 – 5,000 JPY • Sushi
MICHELIN Guide’s Point Of View

This is the birthplace of oshizushi, which caught on throughout Osaka. In the late Edo period, the first-generation owner-chef switched from running an inn to a sushi restaurant, and the third-generation owner-chef came up with the idea of sushi in a box. It’s called ‘8.5 cm kaiseki’ because the small box offers the five colours and five tastes of kaiseki in the form of grilled items, nimono and vinegared items.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
+81 6-6231-7181
 
Jibundoki
  • 4-5-11 Minamikyuhojimachi, Chuo-ku, Osaka, 541-0058, Japan
  • 5,000 – 7,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

This popular restaurant is run by a husband and wife team. In addition to okonomiyaki and stir-fried noodles, the wide variety of teppanyaki is appealing. There are many creative skewered items, including ‘Kyo Nama-fu’, ‘Fresh Octopus with Shuto Sauce’ and ‘Umaki’. Start with the ‘Ebipan’, which is toast topped with minced shrimp, made without oil. We recommend the pork okonomiyaki which has a light texture and traps in the pork flavour.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining

 +81 6-6253-1661

©Michelin

Tavernetta da Kitayama

  • 4-3-12 Kitakyuhojimachi, Chuo-ku, Osaka, 541-0057, Japan
  • 1,500 – 7,000 JPY • Italian
MICHELIN Guide’s Point Of View

The chef trained in northern Italy and each dish on the menu brings Japanese ingredients creatively together based on traditional Italian cuisine. Examples include the marinated mackerel and avocado terrine and the beef tongue and spinach with ragù sauce. Enjoy choosing, too, from a wide variety of meat dishes. The set menus are an option, but we also recommend ordering à la carte dishes and sharing the many different flavours.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • MDiners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Take away
  • Visa credit card
+81 6-6251-3376

 

©Michelin

Nihonshuzammai Utsutsuyo

  • 3-2-1 Hommachi, Chuo-ku, Osaka, 541-0053, Japan
  • 5,000 – 8,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

Only Japanese sake is served out of a desire to have customers experience the many ways it can be matched with food. The preference in Kansai is for freshly filleted sashimi but here it is thoroughly matured. There are regional dishes from the owner-chef’s home prefecture of Kagawa and others that go beyond the confines of Japanese cuisine and showcase his experience in French cuisine, like ratatouille and liver pâté with grilled apples.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Notable sake list
  • Shoes must be removed
+81 6-6281-8322

©Michelin

Banya Hana

  • 2-3-4 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan
  • 1,000 – 5,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

This kappo izakaya is supervised by the small Ichijunisai Ueno restaurant chain. Using the same ingredients as the restaurants, the owner-chef himself puts together the menu. There are various creative dishes, including roast beef served with oba or raw uni, and braised chicken. We also recommend the chargrilled seasonal vegetables and seafood. The speciality is tai chazuke, which features a fragrant and pleasant sesame and tai aftertaste.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant
+81 6-6232-3768

©Michelin

ça marche

  • 1-5-7 Kitahama, Chuo-ku, Osaka, 541-0041, Japan
  • 2,500 – 7,000 JPY • French
MICHELIN Guide’s Point Of View

Informal, enjoyable French cuisine is the concept here, and the food is served in such a way that those used to eating with chopsticks can readily do so. Classic culinary techniques form the basis, with the extra special element of Japanese ingredients. The menu features straightforward dishes that simply bring out the natural flavours of the ingredients. Game can be enjoyed in winter, such as deer and wild boar supplied by hunters in Wakayama.

  • Air conditioning
  • VAmerican Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card
+81 6-4707-0123

©Michelin

Kitahama Anagoya

  • 1-8-5 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan
  • 1,500 – 7,000 JPY • Anago / Saltwater Eel
MICHELIN Guide’s Point Of View

Larger-sized anago from all over the country are used here. We recommend the anago set menu, which includes anago in every dish, with an appetiser, grilled anago and shabu-shabu at the end. The ‘Rokusai-mori’ includes lightly broiled sashimi, thin-sliced tsukuri and shredded tsukuri as well as seasonal seafood, and allows you to fully enjoy the anago. There is also seasonal shuko to go with sake. We recommend the hitsumabushi at lunchtime.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
+81 90-2288-8299

©Michelin

Udondokoro Shigemi

  • 2-1-4 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan
  • 1,000 – 1,500 JPY • Udon
MICHELIN Guide’s Point Of View

Enjoy a marriage of Sanuki udon and Osaka dashi. The owner-chef undertook repeated udon-making apprenticeships in Kagawa. The dough is rested for a day before being made into noodles, so is chewy in texture. If it’s your first time here, we recommend the Sanuki-style such as with pure soy sauce, or with raw egg. The kitsune udon (with deep-fried tofu), said to have begun in Osaka, and the meat udon, served in a limited quantity daily, are tweaked for local tastes.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

©Michelin

Naniwa Menjiro

  • 4-1-17 Namba, Chuo-ku, Osaka, 542-0076, Japan
  • 1,000 – 1,500 JPY • Ramen
MICHELIN Guide’s Point Of View

The owner-chef heeded the call of cuisine while helping out at his elder brother’s ramen restaurant. Along with his brother and his friends he perfected the ‘Ohgonbai Ramen’, with a broth made from both freshwater clams and dashi, with the addition of soy sauce kaeshi. It has sweetness from scorched onions, and the bracing fragrance of yuzu, whetting the appetite. Since it’s located inside Kintetsu Namba Station, you can enter by purchasing a platform ticket that comes with a discount coupon.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

+81 6-6575-7536

©Michelin

Ramen Kuon

  • 1-4-3 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan
  • 1,000 – 1,500 JPY • Ramen
MICHELIN Guide’s Point Of View

The owner-chef says that changing the thick sauce means changing the dashi. He uses different dashi for each flavour. For soy sauce ramen, he uses dashi made from chicken and potherbs; for salt ramen, he uses dashi made from dried sardines; and for limited winter miso ramen, he uses dashi made from chicken bones. The noodles are crimped with high water content and go well with the broth. The feature dish is soy sauce ramen; the mushroom paste gives it a unique flavour.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

©Michelin

Sumibiyakitori Ikoka

  • 3-3-3 Otedori, Chuo-ku, Osaka, 540-0021, Japan
  • 3,000 – 5,000 JPY • Yakitori
MICHELIN Guide’s Point Of View

Priority is placed on the savouriness of the fat in the chicken and its freshness. The owner-chef doesn’t source his chicken from any one place, but purchases it part by part, judging it on its merits. He skewers large pieces and cooks them over bincho charcoal. He is particularly proud of the neck meat skewer, drawing out the flavour with some fine-tuned grilling. The meatloaf is delicious, combining the texture of skin and the flavour of onion.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card

+81 6-6949-8976

©Michelin

Hashimotoya

  • 2-2-21 Minamisemba, Chuo-ku, Osaka, 542-0081, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

The only dish offered here is chicken curry. The spices are ground only after an order is placed, then cooked in an earthenware pot together with the soup, making for a markedly rich fragrance. The rice is also spiced, creating a synergy of flavours. There’s creativity in how the taste varies as you eat different ingredients like tomatoes marinated in citrus, onsen tamago, yuzu, mizansho and other spices.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

©Michelin

RISTORANTE SPELLO

  • 1-6-20 Kyutaromachi, Chuo-ku, Osaka, 541-0056, Japan
  • 2,500 – 8,000 JPY • Italian
MICHELIN Guide’s Point Of View

The stylish dining room has an urban feel and the tables and work stand were made to the chef’s orders. Using the cooking processes and recipes he learned in Italy while adding his own unique sensibilities, he has put together a menu that is refined in every way, including in the presentation of the food. There are a wide variety of dishes that include handmade pasta such as gnocchi and ravioli and meat dishes like wagyu tagliata and wintertime game.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Take away
  • Visa credit card
+81 6-6262-7044
©Michelin

Noro

  • 1-16-10 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • 3,000 – 8,000 JPY • Yoshoku
MICHELIN Guide’s Point Of View

Step inside this restaurant and you’ll find yourself in a retro Western-style atmosphere. We recommend the beef tongue stew and the beef stew. The demi-glace, made with plenty of tomatoes, is rich and deep yet not too much so. The ‘Hamburger Steak, Noro Style’ is a signature dish created by the founder featuring a doughnut-shaped hamburger patty with egg in the middle, grilled on a ceramic tile.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Take away
  • Visa credit card

©Michelin

Yoshitaka

  • 2-8-5 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • 5,000 – 8,000 JPY • Oden
MICHELIN Guide’s Point Of View

The dashi, made from kombu, katsuo and chicken bones, is rich with umami. Complementary combinations of ingredients such as clams and kuzukiri, hamo and onions, and anago and burdock root were inspired by how nimono soup is made. Whatever the task, it is clear the techniques were cultivated in Japanese cuisine. The key ingredients are bamboo shoots in spring, awabi in summer, wild mushrooms in autumn and buri in winter.

  • Air conditioning
  • Booking essential
  • Counter dining
  • Lift
  • Non-smoking restaurant

+81 6-6210-3845

©Michelin

Benikurage

  • 5-4 Hommachibashi, Chuo-ku, Osaka, 540-0029, Japan
  • 5,000 – 8,000 JPY • Izakaya
    MICHELIN Guide’s Point Of View

Preparations are kept to a minimum to emphasise the natural flavours of the ingredients. Seasonal nuta, chilled konjac, and cheese with miso dressing are popular items. There are some meat dishes like duck and beef, but the main focus is on fish and vegetables. The only drinks offered are Japanese sake and beer for toasts; the owner-chef’s wife is in charge of sake selection. The warm service of the husband and wife team is one of the draws here.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Notable sake list

+81 6-7710-2698

©Michelin

Tonkatsu Daiki

  • 1-6-2 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • 1,000 – 3,000 JPY • Tonkatsu
MICHELIN Guide’s Point Of View

The pork used here has a delicate sweetness to it, which the owner-chef accentuates by cooking the meat slowly in vegetable oil at a low temperature until pink in the middle. If you go for the ‘Special Loin’ and ask for thick slices, you can really enjoy it to the full. It goes well with salt and ordinary sauce, but we recommend the thick sauce made on the premises with a Japanese mustard base plus wasabi, yuzu pepper, and other ingredients.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant

+81 6-7181-7895

©Michelin

Okonomiyaki Mizuno

  • 1-4-15 Dotombori, Chuo-ku, Osaka, 542-0077, Japan
  • 1,500 – 3,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

Opened in 1945, this restaurant is now run by the founder’s granddaughter. Enjoy various okonomiyaki, including orthodox ‘mazeyaki’ and traditional ‘yoshoku-yaki’. The standard offering is the ‘Mizuno-yaki’ featuring generous amounts of minced meat and seafood. The ‘yamaimo-yaki’ has a fluffy texture, its batter being made without wheat flour – light and easy to eat, it’s a dish you’ll find only here.

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Reservations not accepted
  • Visa credit card
+81 6-6212-6360

©Michelin

Le Caneton

  • 2-6-23 Uehonmachinishi, Chuo-ku, Osaka, 542-0062, Japan
  • 4,500 – 9,000 JPY • French
MICHELIN Guide’s Point Of View

Original touches are added to classic dishes incorporating seasonal ingredients. One example is the colourful and playful amuse-bouche served on a tiered stand. As the name of the restaurant, which means ‘duckling’ in French, suggests, duck and foie gras dishes are the signature menu items. Typical ones include roasted Challandais duck breast and steamed foie gras and black truffle sauce risotto.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card
+81 6-6761-1717

[블루리본서베이] 초록과 만나는 힐링 타임, 숲 전망 카페_강원

무더위가 절정인 7월 말입니다. 더위를 이기는 방법으로 푸른 바다도 좋지만 숲 속 그늘의 초록 공간 속에서 나무가 선사하는 피톤치드에 젖어드는 힐링 타임은 어떨까요?

전국적으로 소나무, 배나무, 은행나무 등으로 만들어진 숲 배경의 카페들이 많이 생겨나고 있는데요. 무더운 여름, 자연 속에서 힐링하기 좋은 전국의 숲 카페 10곳을 소개합니다.

남원의 늘,파인, 대구의 도케비커피, 경기도 광주의 묵리459, 천안의 배나무숲, 원주의 사니다카페, 춘천의 소울로스터리, 평창의 옐로우트리카, 부산의 우디브룩, 정읍의 제이포렛, 서산의 카페모월입니다.(가나다 순)

사니다카페 CAFE SANIDA – 강원 원주 

곳곳에 비치된 야외 테이블에서 원주의 경치를 보며 커피 한 잔의 여유를 만끽할 수 있는 산 속에 위치한 자연친화적인 카페. 커피 뿐아니라 가지각색의 빵을 선보이고 있으며, 식사 또한 가능하다.

<사진 출처: 사니다카페 공식 인스타그램 https://www.instagram.com/sanidacafe/>

메뉴 파스타(1만6천원~1만9천원), 리조토(1만7천원~1만8천원), 한우채끝스테이크(200g 5만원), 피자(1만5천원), 베리에이션커피(5천원~7천5백원)

전화 070-7776-4422

주소 강원도 원주시 호저면 칠봉로 109-128 | 주차 가능

영업시간 10:00~21:00 | 연중무휴

6. 소울로스터리 SOUL ROASTERY COFFEE – 강원 춘천

울창한 소나무숲 그늘 아래에서 힐링하기 좋은 대형 베이커리 카페. 시그니처 음료는 밸런스 좋은 에스프레소와 크림, 그리고 초당옥수수가 어우러진 옥수수커피다. 3개 건물의 실내 공간부터 야외 좌석까지 잘 꾸며놓아 춘천 여행하면서 방문하기 좋은 곳이다.

<사진 출처: 소울로스터리 공식 인스타그램 https://www.instagram.com/soulroastery/>

메뉴 옥수수커피(7천원), 아메리카노, 에스프레소(각 5천5백원), 카페라테(6천원), 콜드브루라테(6천5백원), 크로플(3천원)

전화 033-253-7876

주소 강원 춘천시 동면 소양강로 510 주차 가능

영업시간 11:00~20:00 | 토, 일요일, 공휴일 11:00~22:00 | 연중무휴

7. 옐로우트리카페 – 강원 평창

평창 육백마지기 인근 숲속에 한적하게 자리잡은 아담한 카페. 실내 좌석은 많지 않지만 카페 앞으로 조금만 내려가면 아름다운 청옥산 은행나무숲이 펼쳐진다. 피크닉세트와 음료를 주문하여 캠핑장처럼 꾸며 놓은 은행나무숲에서 피크닉을 즐길 수 있다.

<사진 출처: 옐로우트리카페 공식 인스타그램 http://instagram.com/yellowtree_cafe>

메뉴 옐로우라테(7천원), 오미자차, 초코라테, 오미자에이드(각6천원), 아메리카노(5천5백원), 쫀득쫀득꿀케이크, 겉바속촉토스트(각5천원), 피크닉세트(3만원)

전화 010-4066-4291

주소 강원 평창군 미탄면 평안한치길 505-94 | 주차 가능

영업시간 11:00~19:00 | 연중무휴

[블루리본서베이] 초록과 만나는 힐링 타임, 숲 전망 카페_충남

무더위가 절정인 7월 말입니다. 더위를 이기는 방법으로 푸른 바다도 좋지만 숲 속 그늘의 초록 공간 속에서 나무가 선사하는 피톤치드에 젖어드는 힐링 타임은 어떨까요?

전국적으로 소나무, 배나무, 은행나무 등으로 만들어진 숲 배경의 카페들이 많이 생겨나고 있는데요. 무더운 여름, 자연 속에서 힐링하기 좋은 전국의 숲 카페 10곳을 소개합니다.

남원의 늘,파인, 대구의 도케비커피, 경기도 광주의 묵리459, 천안의 배나무숲, 원주의 사니다카페, 춘천의 소울로스터리, 평창의 옐로우트리카, 부산의 우디브룩, 정읍의 제이포렛, 서산의 카페모월입니다.(가나다 순)

 

 배나무숲 – 충남 천안

넓게 펼쳐진 배나무밭 풍경을 볼 수 있는 대형 카페. 갤러리 느낌의 인테리어에 다양하고 편안한 테이블 구조로 꾸며져 있어 숲 전망을 즐기기 좋으며, 테라스 좌석은 배밭 가까이에 자리해 있다. 하얀 배꽃이 피는 봄이 절경이지만, 초록이 만연한 배나무숲도 편안함을 준다.

<사진 출처: 배나무숲 공식 인스타그램 https://www.instagram.com/baenamu_forest/>

메뉴 아메리카노(5천원), 카페라테(5천5백원), 고구마라테, 말차라테(각 6천원), 에이드(6천5백원), 바닐라크림콜드브루(7천원), 티라미수(5천8백원), 당근케이크, 레드벨벳케이크(각 6천원)

전화 041-415-0048

주소 충남 천안시 서북구 직산읍 상덕로 137  | 주차 가능

영업시간 10:00~22:00(마지막 주문 21:30) | 연중무휴

[블루리본서베이] 초록과 만나는 힐링 타임, 숲 전망 카페_경기

무더위가 절정인 7월 말입니다. 더위를 이기는 방법으로 푸른 바다도 좋지만 숲 속 그늘의 초록 공간 속에서 나무가 선사하는 피톤치드에 젖어드는 힐링 타임은 어떨까요?

전국적으로 소나무, 배나무, 은행나무 등으로 만들어진 숲 배경의 카페들이 많이 생겨나고 있는데요. 무더운 여름, 자연 속에서 힐링하기 좋은 전국의 숲 카페 10곳을 소개합니다.

남원의 늘,파인, 대구의 도케비커피, 경기도 광주의 묵리459, 천안의 배나무숲, 원주의 사니다카페, 춘천의 소울로스터리, 평창의 옐로우트리카, 부산의 우디브룩, 정읍의 제이포렛, 서산의 카페모월입니다.(가나다 순)

묵리459 – 경기 용인 

통유리창 밖으로 자연을 구경할 수 있는 브런치 카페.  삼봉산 자락이 카페를 둘러싸고 있다. 브런치와 함께 블렌딩티를 선보이며, 실내에서 공연이 펼쳐지기도 한다.

<사진 출처 묵리459 공식 인스타그램 https://www.instagram.com/mukri_459/>

메뉴 묵리459시그니처샐러드(1만6천원), 묵리클럽샌드위치, 명란버섯크림파스타, 깻잎오일파스타(각 1만7천원), 마스카포네치즈크로플(1만원)

전화 031-335-4590

주소 경기도 용인시 처인구 이동읍 이원로 484 | 주차 가능

영업시간 11:00~20:00 | 연중무휴