How European Marriage Proposals Will vary Than American Marriage Proposals

Whether you intend to make her smile if you take her to a romantic dinner or spicing up your pitch with some loving flowers, right now there hungarian mail order brides are a few ways that you can show her just how much you caution. But , make sure you choose the right location to make her feel special. European countries has a number of beautiful locations that can be the perfect spot for a pop the concern. But , realize that some European ethnicities are not since open to plans simply because others.

European Marital relationship Proposal

The first thing to making her happy is by displaying that you take pleasure in her. It will make her feel special and have absolutely her that you are interested in the relationship. You may also give her a charming surprise by giving her a nice treat. She will enjoy it and be more likely to settle loyal to you personally.

A wonderful way to do this is by bringing her an attractive bouquet of flowers. Also you can buy her a cute crammed animal. She is going to be happy to acquire it and you should manage to tell her just how much you love her.

American dating traditions is very distinct coming from American online dating culture. The greatest difference is the fact European women dress up more and are not when casual because American ladies. They are also more likely to wear sexy clothes and apply cosmetic. In addition , Western european women passade a lot more than American women. Due to the fact flirting is a a part of their culture.

A new examine has found that face morphology is highly influenced by innate ancestry, even though individuals are altered for opinion faces. This kind of reveals the importance of including ancestry info in to the analyses of facial phenotypes. Moreover, that shows that a simple linear version may not be adequate just for describing the consequence of ancestry about face form.

The researchers utilized a 3D face morphology model to investigate the face shapes of 744 individuals by 10 Countries in europe. Their face scans were aligned utilizing a outdoor wedding receptions non-rigid, iterative approach that minimizes the Procrustes distance among landmarks applying weighted k-neighbors. An anthropometric cover up was therefore superimposed in the face using the MeshMonk registration construction.

How can you Talk to a female?

It’s important to keep in mind that girls abhor being tempted about facts that are also sensitive. You should avoid commenting on her weight or appears until she gets to understand you better.

Decide on light topics to start, such as the weather or maybe a movie you both love. Therefore move on to more personal subject areas as this lady opens up.

1 ) Find prevalent ground

Referring to things you both enjoy can help a connection stay afloat. This could include treasured music or movies, but steer clear of touchy topics like family and connections.

Girls like when fellas compliment them in ways which will make them feel very special. It teaches you care about her as a person. Also, don’t be afraid to use some peaceful atmosphere in your discussions.

2 . Talk about your dreads

Girls can be gun-shy about talking to guys, especially if they’ve had undesirable experiences. But the best way to visit help them relax should be to show them that you will absolutely just a individuals and they contain nothing to dread from you.

Reminiscing regarding childhood is a great way to bond having a girl. It could possibly ease worries and also produce her feel like you’re a pal.

3. Inquire about her background

When speaking with a girl, it is critical to ask her about her background. This will help to you get to know her better and build a solid connection.

You can even talk about her career and how she got to where she is today. You can also discuss her astrology and sun sign to discover how you match. This can be a fun way to connect with her.

4. Inquire about her dreams

For some people, talking to young girls can think that a daunting process. Their hands get wet and they trip over the words.

Question her regarding her goals to rivalidad her interest and show that you’re considering her long run goals. Advantages her profession ambitions, appreciated memories from school and her close friends to keep the chatter flowing.

5. Inquire about her pursuits

When you become familiar with her better, you’ll wish to find out what she’s considering. This can be anything at all from videos to music to catalogs.

This can be a smart way to keep the conversation going. Only be careful to not get as well personal or overshare! Also, try to avoid speaking about heavy issues like politics and religion. These can be uncomfortable for everyone.

6. Enquire about her hobbies and interests

Girls take pleasure in talking about the things they like. Avoid extremely yes or any questions, and go for wide topics instead.

Examples include favourite bands or singers, activities teams, or perhaps her most suitable type of vacation destination. This also takes the possibility of you planning a time frame together centered on her behalf answers. As well, try asking her regarding her pet peeves. This can be a great way to get a laugh!

7. Enquire about her home

Girl=Human

Do not forget that girls aren’t super-human, and so it’s crucial for you to talk to these people as you might any other man. This can consist of sharing the fears or perhaps talking about what annoys you.

Depending on the situation, you can also consult her regarding her friends and family. This can be a great way to break the ice and learn even more about her. You can even find some good laughs in the process.

8. Enquire about her close friends

When speaking with girls, you need to find the appropriate balance of topics. Keep a lot of emergency matters or issues in your to come back pocket, nonetheless ultimately, it is advisable to let a conversation movement and see in which it prospects.

Probably the greatest things to talk about is her friends. This will likely give you a opportunity to learn more about her personality and interests.

9. Ask about her interests

Once talking to a lady, it is important to ask about her interests. This will help to you to get to know her better and show that you’re interested in her.

Try to avoid issues that are also obvious, including complimenting her hair or piercings. Instead, use open-ended questions that allow her to tell you about her hobbies and interests.

12. Ask about her hobbies

When ever talking to a female, it’s far better keep the conversing lighthearted and fun. You need to use cheesy comments to make her smile and break the strain.

Asking her about her hobbies is yet another good way to keep the talk going. This assists you learn more about her and show her that you are enthusiastic about her being a person.

Simply how much Are Tokens on Chaturbate Worth?

Chaturbate tokens are the currency used in a number of different techniques on this internet site. Some products use them meant for live shows although some offer the services in private trainings. Some include very good careers on the site and can acquire a great deal of money in just a few hours of communicate live video or interacting with their fans. To do very well, models desire a good webcam and a well balanced Internet connection to offer high-quality online video.

A Chaturbate symbol costs numerous amounts according to who you are and exactly how much you buy them with respect to. If you get a small bunch via wire transfer or Bitcoins, each token costs 8 pennies. You can also buy significant packs of tokens for cheap. Buying in bulk is normally the best way to realize the biggest cost savings on the cost of every token.

For camshaft models and affiliates, simply how much a symbol is worth will depend on their tier. For example , a cam version who is to the cheapest rate will only receive about $5 for every 95 tokens that they make. That is the fact Chaturbate needs a percentage within the amount of tokens that they sell before they give that to the style.

https://i.ytimg.com/vi/sCD7E72Uk3c/hqdefault.jpg

The greatest tiers about Chaturbate, which are typically called VIP, can bring in upwards of 50 dollars, 000 within a day. This type of revenue is normally generated out of a combination of concert events, private visits, and repeated revenues through the sales of items in their shop. Often, the top gaining models have thousands of enthusiasts who are likely to pay them large sums of money in exchange for their period on the site.

Another way meant for models to earn on the website is through the sale of pics and video clips. These are offered behind a paywall and happen to be charged in the form of tokens. A few models definitely will announce the availability of this pre-paid content material during their streaming coverage or content it inside their bio.

Lastly, units can also earn a living by selling their personal data to fans https://bestadulthookup.com/models/artoftease/ who wish more interaction with them. This is a very popular method to acquire on the site in fact it is a great way for brand spanking new models to begin with in the business.

It is important for all who uses the site – cam models, affiliates, and viewers — to understand just how much a Chaturbate token will probably be worth. The value of a token varies by tier however it is essential to know the essentials. There are 4 tiers that determine how very much a token is valued at for a camera model or broadcaster. This value is not sold with any reductions that Chaturbate may take when they cash in the tokens for your model.

What Country Has More Women Than Men?

The number of girls in a nation can impact everything from national politics to economics. how much is a mail order bride Being aware of what countries have an overabundance women than men can certainly help understand ethnic dynamics and demographic trends around the globe.

The Nordic countries occupy the top spots in the Ideal Countries for Women ranking, with Iceland achieving increased marks just for gender equality. Nevertheless, there is a need for further more improvements near your vicinity to achieve complete gender parity.

1 ) India

In India women of all ages have more persons for every guy, and this is certainly partly as a result of a high price of infant mortality near your vicinity. This is also as a result of emigration simply by male citizens.

The Health and Survival and Educational Attainment subindices have the most compact gaps to shut this year. However the Political Personal strength index comes with the largest distance to close.

2 . China

In terms of health and endurance, countries like India, Viet Nam and China get lower than their overall standard due to skewed sex proportions at birth. This is certainly due to the choice for sons over children in these countries, which has a lasting effect on the female health and life expectancy.

The specific situation is similar in Ukraine, where the sex proportion became lopsided as males emigrated to other Countries in europe. This is also as to why the country scores low relating to the Educational Achievement subindex.

two. Indonesia

One of the most populous nation in Southeast Asia, Indonesia has 1000s of distinct indigenous ethnic and hundreds of linguistic groups. The national motto, Bhinneka Tunggal Ika (“Unity in Diversity”) reflects this abundant cultural diversity and the specific political system that supports this.

At birth, without human being intervention, the typical sex ratio is around 105 males for every 100 females. This discrepancy has harmful societal repercussions that have an impact on men, women and society in general.

4. Thailand

Men make-up slightly more from the world’s people than women. This is because in countries where there is certainly son preference, boys may survive infancy, and because of picky abortion (sex determination scanning services and gender-selective abortion) routines.

This season, Iceland contains the highest parity score of the 146 countries included in this index. It is and then Sweden.

five. Philippines

The Philippines is definitely an archipelagic state and despite solid economic development it challenges with poor political bodies. Local teams and warlords defy central government power.

In elections, voters confront vote-buying and intimidation. Detrimental liberty categories are often harassed and targeted by the government.

Strong connections among family and friends are key to Philippine culture. Pakikisama (togetherness) is a frequent value with the practice of utang em loob (reciprocity). Both lead to strong social capital.

6. Japan

Latvia has more women than men, a gap this provides the result of the nation’s background the long-term effects of the other World Conflict. The country’s sex proportion is also skewed when they are born because early on male mortality is incredibly high.

Iceland has the most sexuality parity between 146 countries included in this year’s index. Their score is 88. 1%, somewhat better than in 2022 but still far from the purpose of 50%.

7. Korea

Once Tottenham celebrity Son Heung-min broke his left eye socket against Marseille within a Champions Group match, Southern region Korea went into meltdown. Seran is more over a footballing icon, he’s a national leading man.

Across the 146 countries in particular year’s index, progress towards gender parity contains accelerated for the purpose of Education and Health and Survival, while the difference in Economic Participation and Option has continued to lag behind.

8. Singapore

Women in Singapore have made great strides in the past decades. However , gender-defined functions still exist in most families. Near to being unfaithful in 10 Singaporeans agree with the fact that home chores like cleaning and cooking can be equally shared simply by husband and wife.

At birth, young boys slightly outnumber girls in Singapore. The gender hole widens with age. Check out the data on this page to discover why.

being unfaithful. France

In many countries space slightly exceed girls — the ‘expected’ making love ratio is about 105 forceful per 100 girls. Nevertheless , in some countries the love-making ratio turns into lopsided through factors including son inclination or higher mortality costs for women.

In Lithuania, for example , this is caused by the impact of World War II. Men were primarily killed since frontline troops.

10. Saudi arabia

The The german language economy can be strong, yet this cosmopolitan nation struggles to make certain all residents benefit evenly. The WEF report says the country can boost the ranking with greater equal rights in politics and more girls in case posts.

This Nordic beauty has recently begun to close the difference by releasing “papa leave. ” It also has lucrative maternity leaves and an impressive 40% representation of females in Parliament.

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Japanese

Ichiju Nisai Ueno Minoten

  • 2-5 Minokoen, Mino, Osaka, 562-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Nestled in a beautiful natural setting, this restaurant affords views of lush vegetation in summer and fiery reds and golds in autumn. Among the private rooms are some overlooking the Mino River and even separate cabins, making it ideal for entertaining and auspicious occasions. The fare is kaiseki and a highlight is always the impressive hassun. The food is beautifully presented, reflecting the beauty of nature, and rich in shuko and accompaniments from land and sea.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

Yoshino

  • 2-28-3 Nakasakurazuka, Toyonaka, Osaka, 561-0881, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef uses the dishes he offers to convey the scenery of the season and the beauty of nature. The hassun features a variety of delicacies. Seasonal grilled fish is garnished with wild flowers and leaves. He also incorporates Western elements sometimes to keep things interesting. The owner-chef seeks to communicate the joy of food, nonchalantly mixing dishes featuring a touch of his own in among more traditional ones.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 6-6850-7883

Sumibi Kappo Ishii

  • 7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sumibi Kappo Ishii is run by the owner-chef of a yakitori restaurant called Torisho Ishii who also has experience in kaiseki cuisine. In both, charcoal flames play a leading role, so Ishii struck on the concept of sumibi kappo, a restaurant focused on charcoal-grilled dishes. Examples are beef and vegetables smoked over bincho charcoal. The dashi is drawn in front of the customer and rice is served in the earthenware pot it was cooked in, together with seasonal flavours.

Facilities & Services

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

+81 6-7708-4692

Yonemasu

  • 1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The clean, arresting appearance of the dishes served here embodies the minimalist aesthetic. Tomoya Yonemasu takes traditional Japanese culture and the season to put together a menu based on a monthly theme. Just around the time of the Doll’s Festival, field horsetails come into season, which he uses to decorate kudzu tofu with mugwort. The nimono soup is of hamaguri clams and is served in a lacquered bowl bearing a decorative shell pattern. Another spring delight is the asari clam and ginger takikomi-gohan. Most of the serving dishes are antique, making for a graceful air.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 6-6345-1107

Naniwakappo NOBORU

  • 1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

What owner-chef Noboru Ochiai spices his menu with is ‘fun’. He applies his experience with Naniwa-kappo cuisine and kaiseki, with its deep respect for tradition. The hassun celebrate the festivals of each season. Poultry and meat dishes such as duck and beef are also served. The soy sauce for sashimi is fortified with kombu from which the dashi has been drawn, while the final dish uses a dashi made from offcuts of fish and vegetables.

Facilities & Services

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

+81 6-4256-8473

Rakushin

  • 1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name means ‘spirit of enjoyment’ and that is exactly what owner-chef Shintaro Katayama offers. For the setsubun festival, croquettes of pilchard are wrapped in the monaka wafer cakes that characterise this event. Hollowed out yuzu citruses, filled with goodies, are cooked directly over a Hida-style earthen charcoal, filling the room with the aroma. Osechi-ryori is served at New Year; and in April, when the cherries blossom, a hassun called ‘rakubako’ graces the menu.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

+81 6-6451-2323

Ono

  • 6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The attraction of owner-chef Kota Ono’s restaurant is his interpretation of the cuisine of Awaji, the island where he was born and raised. Putting his hometown connections to work, he sends away for tai, awabi, uni and other famous Awaji delicacies. Charcoal-grilled offerings are the mainstay of his menu, with wagyu beef the meat of choice. He adopts a flexible approach to Japanese cuisine, serving Western-inspired treats such as chawanmushi with thick starchy truffle sauce.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • Mastercard credit card
  • Visa credit card

+81 6-6341-8171

Kawahara

  • 2-4-21 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Koji Kawahara studies the old to develop the new. He creates dishes with a modern sensibility while following the traditions of Japanese cuisine. In the pickled crab, for example, he eschews vinegar in favour of balancing the marinade with the sourness of apple. The monkfish liver and daikon is inspired by the foie gras daikon of French cuisine. As a bridge between producers and diners, he introduces less familiar ingredients such as orange Chinese cabbage and honey lime.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • China UnionPay
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

+81 6-6131-4668

Iroha

  • 5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with.

Facilities & Services

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

+81 6-6344-7355

Oryori Yamada

  • 2F, 1-5-36 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes.

Facilities & Services

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

+81 80-4013-9336

Zeshin

  • B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sekine, the head chef, and Oishi, the waiter, are two sides of the same coin and have stuck together in this ryotei through thick and thin. The two greet guests in the gracious spirit of wabicha, a type of tea ceremony. The sourcing of fish, wasabi and sake from Shizuoka is due to Sekine’s affection for his birthplace. Desserts are served by the innkeeper and weak matcha tea by the supervisor, in the style of the Senke School of tea ceremony.

Facilities & Services

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

+81 6-6364-0118

Higashichaya Nakamura

  • 1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6147-3686

Iwaki

  • 2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

In Iwaki’s kitchen, owner-chef Ryoichi Endo gives free rein to the skills he cultivated in ryotei and kappo. Hassun plates decorated with seasonal flowers and leaves and nimono soup in a lacquered bowl incorporate seasonal notes for a pleasingly old-school presentation. Charcoal-grilled fish and meat creations are accompanied by sauces. The owner-chef’s skill is evident in the variety of items that offer a creative tweak while respecting tradition.

Facilities & Services

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

Kaishoku Shimizu

  • 1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The restaurant name expresses the owner-chef’s desire that his customers heartily enjoy their meal. Toshihiro Shimizu has applied himself to the study of cooking and specialises in the kinds of dish that can only be made at a restaurant. Using boar meat instead of poultry is a part of that. Served on several small plates, the hassun is a lovely treat. The aroma of the food being grilled on the charcoal brazier stimulates the appetite. The friendly hospitality of the chef will put you at ease.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

Shinchi Yamamoto

  • 1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Meticulously selected ingredients served in generous helpings make for the appeal of this restaurant. Above all, owner-chef Hideki Yamamoto prizes the seasonal mood and traditions of Japanese cuisine. The dishes served alongside the set menu pay tribute to the traditional festivals of each month: ehomaki (uncut, rolled sushi) in February, chirashi-zushi in March and so on. Here they want each customer to feel that it’s a special occasion.

Facilities & Services

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

Kyomachiryori Mitsuya

  • 2F, 1-12-3 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Tomonori Matsumura begins by serving fragrant ichiban-dashi. Savour the rich umami of kombu and flaked tuna at the beginning of the meal. This dashi really comes into its own with the treats that follow. The variety of ways in which he elicits the native flavours of each ingredient testifies to his experience. To broaden his gustatory horizons, Matsumura travelled to France to study cooking. His cuisine is richly inventive, goes easy on fats and oils and creates layers of flavour.

Facilities & Services

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

+81 6-6450-8328

https://mitsuya-kyomachibori.com/

Nishino

  • 1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Masahiro Nishino is not one to stack his dishes with luxury ingredients. “Make a plan and take the pains to get it right”, says Nishino and, true to his word, he reworks a number of classic dishes. Filefish are dressed with liver; squid in nori boiled down in soy glaze. Stewed dishes made with a light, refreshing dashi, hassun of freshly prepared items and charcoal-grilled treats are highlights.

Facilities & Services

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

+81 6-6479-0456

 

Shoroku

  • 1-16-18 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

When he speaks of ‘Naniwa flavour’ owner-chef Masato Shimoda means improvising to match a diner’s preferences. Putting the umami of ma-kombu to good work is one of the elements of his technique. He prioritises ingredients from around Osaka, such as young burdock from Yao and bamboo shoots from Kaizuka. He deals in seafood from Hyogo Prefecture as well, such as tai and larger-sized anago from Akashi, based on his apprenticeship in Kobe.

Facilities & Services

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

+81 6-6443-1088

 

Utsubohommachi Gaku

  • 1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Gaku Imagawa tries to craft variety without straying too far from a framework of Japanese cuisine. His menu reflects the creativity he developed under his mentor. Fried barracuda is drizzled in black vinegar, and char-grilled sawara is dressed in apple sauce. He finds inventive ways to add the umami of dashi to the sourness or sweetness of the dish. For takikomi-gohan, he uses rice grown by a relative. To wrap up the meal, he reassures with a return to simple Japanese fare.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 6-6479-3459

https://www.utsubo-gaku.com/

Oimatsu Kitagawa

  • 4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This restaurant is currently closed due to preparations for relocation. Toru Kitagawa learned the basics in Osaka and honed his creativity in Kyoto. His sensibilities are open-ended, as can be seen in the menu. Made from Rishiri kombu, the dashi is light and Kyoto-esque. Also appealing is his love for his hometown, demonstrated in how he makes sure to include bamboo shoots from Kaizuka and ebi-imo from Tondabayashi. He displays his unique experience in a diverse range of dishes.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

https://www.oimatsu-kitagawa.com/

Oimatsu Hisano

  • 4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masamitsu Hisano presents a menu showcasing the elegance of Japanese cuisine. The meal begins with an appetiser that expresses the season and comes with a strip of paper imprinted with a seasonal phrase and a leaf he picked himself in the field. Simply prepared chargrilled items and nabe ryori give off seasonal fragrances. At the end comes rice cooked in an earthenware pot and served in a portion resembling the kanji for ‘one’. There’s a real sense of ease dining here.

Facilities & Services

  • Air conditioning
  • Counter dining

+81 6-6314-6202

http://oimatsu-hisano.com

Nishitemma Nakamura

  • 4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akemi Nakamura came to Osaka from Fukuoka to pursue her dream of becoming a chef. She likes food that pleases the eye and is true to the flavours of its ingredients. Her hassun epitomise that aesthetic, arrayed with cuisine of elegant flavour garnished with flowers and leaves of the season. Nakamura’s carefully calculated arrangements elicit the beauty of the spaces in between, testifying to a sensibility born of years of study of ikebana.

Facilities & Services

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

+81 6-7506-8218

Konoha

  • 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6243-0228

Masuda

  • 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.

Facilities & Services

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

+81 6-6251-5077

 

Naniwaryori Yu

  • 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

Facilities & Services

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

+81 6-6232-8558

Konoha

  • 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6243-0228

Masuda

  • 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.

Facilities & Services

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

+81 6-6251-5077

Naniwaryori Yu

  • 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

Facilities & Services

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

+81 6-6232-8558

Oryori Horikawa

  • 4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef came to prize kaiseki technique and history through training at a ryotei. He incorporates Japanese culture and traditional festivals into the menu and reflects the scenery of the season in his meals. The gorgeous hassun and the savoury soup are prime examples. Based on the principle of five flavours, five colours, five ways, he puts the menu together so that customers can enjoy the meal with both their eyes and taste buds. The interior is the epitome of Japanese taste, and care is taken to express tradition through the serving dishes as well.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-7173-9388

Sui

  • 2F, 1-16-20 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef brings an original touch to dishes using the culinary techniques he learned at a Naniwa kappo restaurant. The creative menu was put together with careful consideration for how ingredients combine and aromas work together. For example, in the spring, he pairs seasonal shellfish with strawberries. The broth in the fugu soup features the fragrance of grilled hire. Not satisfied with the comfort of tradition, he has devoted himself to studying dashi and seeking out ingredients for cuisine that keeps evolving.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

Temmabashi Fujikawa

  • 2-2-21 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shinji Fujikawa wanted to stage a unique, climactic scene in his omakase meals, so turned to tempura. Saying he wanted to serve the cooked food right in front of his customers, he set up a frying station in the middle of the counter seating, where he deep-fries each piece, one by one, like at a tempura speciality restaurant. No egg is used in the coating, and frying in cottonseed oil is very Osaka. At the end comes takikomi-gohan with various in-season ingredients. A second helping that includes the scorched bits at the bottom of the pot is also very enjoyable.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6360-4799

https://www.te-fujikawa.com/

Unkaku

  • 1-18-17 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masaharu Shimamura prizes the superb epicurean flavours of Osaka cuisine. Using the umami of kombu, he draws out the natural flavours of ingredients grown around the surrounding Kansai region. He takes care to use every part of the ingredient. The ‘Nozaki-style grilled small sea bream’ is a speciality that demonstrates that approach. He cooks it whole in rapeseed oil to trap in the moisture. The bones get soft and break apart, so you can enjoy every part of it.

Gastronomy & Sustainability

MICHELIN Green Star

“We collaborate in farm-raising fish – to minimise the environmental burden – and in popularising it. We do not use fish caught using methods that threaten the ecosystem. We are also strengthening our ties with farmers that grow traditional Naniwa vegetables, so that Osaka food culture gets passed on.”

— Masaharu SHIMAMURA

Facilities & Services

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

Information

+81 6-6809-6515
http://www.unkaku.jp/

Shunsenwaraku Sanai

  • 2-2-11 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Takayuki Osanai’s guiding principle is to be creative without getting caught up in the formality of kaiseki. He adds richness to traditional dishes such as shiraae and steamed lotus root by garnishing them with vegetable or fruit mousse. The menu is a blend of Japanese and Western featuring a variety of tastes and the dishes are served in a non-traditional order. The speciality is ‘Fushimori’, featuring colourful delicacies from land and sea and living up to its name, which means ‘serving up the season’.

Facilities & Services

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

+81 6-6214-0371

Teruya

  • 2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The brick walls and storehouse doors make for an atmosphere fusing old and new. The furnishings also express a philosophy of innovating by learning from the past. Owner-chef Katsunori Teruya excels in the art of subtle flavouring. To sharpen the impression each dish makes, he limits ingredients to three. Eager for diners to enjoy his dashi to the last, he applies it liberally in the takiawase. Admiring the antique Kyoto lacquerware and Kyoto pottery is another pleasure.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 80-5638-7455

Yugen

  • 14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Keisuke Mifune continues to burnish the techniques and aesthetic sense he cultivated as a ryotei chef. He pays special attention to creating richly flavoured dashi. He infuses ma-kombu in cold water sourced from Kameoka for a full night. With thoughts on his birthplace, he has vegetables and rice delivered from Fukuoka. At the end of dinner, guests are offered a serving of usucha to relax. Respecting the spirit of the tea ceremony, he puts great effort into graceful service.

Facilities & Services

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

+81 50-3628-4385

Terada

  • 2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents’ farm in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.

Gastronomy & Sustainability

MICHELIN Green Star

“We are strengthening ties with rice farmers who use rainfall and river water to grow rice so that traditional methods will continue. We use Koshihikari rice grown in terraced fields set aside for us. Vegetables come from our family home and are grown without burdening the environment.”

— Shigeru TERADA

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
 +81 6-6191-3237

Man-u

  • 5F, 1-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Oden

MICHELIN Guide’s Point Of View

The oden here is served one piece at a time, like kaiseki, each one created with ingenuity and care. In spring, bamboo shoots are paired with wakame and simmered. From summer to autumn, hamo of the last season and matsutake of the first crop convey the changing of the seasons. When winter arrives, dishes such as ebi-imo dressed with dengaku miso embody the season. Western ideas appear in dishes such as cabbage rolls in tomato sauce and buttered potatoes.

Facilities & Services

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

+81 6-6341-5555

http://www.kagaman.co.jp/

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Spanish

Alarde

  • 1-14-4 Awaza, Nishi-ku, Osaka, 550-0011, Japan
  • ¥¥¥ · Spanish

MICHELIN Guide’s Point Of View

Captivating diners with his asador, or Spanish-style stone oven, owner-chef Yamamoto is in sole command of his kitchen. The focus of his labours is the traditional cuisine he studied in the Basque Country. The red, smoky flame stoked by burning kindling and charcoal together is a necessity for this cuisine. The main dish is a beef rib roast, grilled in chunks. Neither sauces nor trimmings are offered, as Yamamoto focuses on conveying the pure flavour of the meat.

Facilities & Services

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

+81 6-6616-9825

Ñ

  • 1-6-3 Azuchimachi, Chuo-ku, Osaka, 541-0052, Japan
  • ¥¥¥ · Spanish

MICHELIN Guide’s Point Of View

Applying Spanish culinary techniques to ingredients sourced in Japan, Chef Sunada has created a cuisine with a character all its own. He studied modern Spanish cuisine in Madrid and in the Basque Country. Both of these experiences are reflected in the monthly set menu expressing the seasons through the choice of seafood and vegetables. The procession of tapas, followed by the main dish and finally a rice dish, creatively interweaves Sunada’s unfettered imagination.

Facilities & Services

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

+81 6-6265-1420

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN ltalian/ltalian contemporary

La Lucciola

  • 5-7-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Suzuki puts his experience to work in his set menus of seasonal fish and shellfish. In addition to apprenticing as a chef, Suzuki once worked at a fishmonger’s shop, where participating in auctions at the market made him a discerning judge of quality. Charcoal-grilled offerings and acqua pazza bring out the natural flavours of the ingredients. For the main dishes, choose from steaks or stews of Omi beef from Suzuki’s native Shiga Prefecture.

Facilities & Services

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

+81 6-6458-0199

La casa TOM Curiosa

  • 2F, 1-2-15 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

The ‘Tom’ in ‘Tom Curiosa’ is owner-chef Tsutomu Asai’s nickname. ‘Curiosa’, of course, is Italian for ‘curious’. ‘Curious Tom’ seeks out the most outstanding domestic ingredients, then weaves in Japanese sensibilities. Uncured ham from Gifu Prefecture is a staple here; wrapping a handful of rice in the ham is an idea born of his curiosity. The pasta trio of chilled, ravioli and finisher all align with the Japanese love of noodles.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • China UnionPay
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 50-3188-6885

The name is an amalgam of ‘Y’, chef Yamamoto’s initial, and ‘unico’, the Italian word for ‘unique’. As befits a Japanese chef, Yamamoto expresses the seasons through Japanese ingredients, enhanced with his own creative flair. The Bologna sausage wrapped in nikuman (meat dumpling) skin is Chinese in inspiration. A French dish, sea bass wrapped in pie crust and grilled, is modified by substituting with tai, and finished with an Italian twist, a spumante-suffused sauce.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Discover Card
  • Mastercard credit card
  • Visa credit card

+81 6-6225-8007

P greco

  • 4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

‘P Greco’ refers to the irrational number pi, whose solution has no end, signifying Chef Shunsuke Fukumoto’s boundless curiosity about all things culinary. To ensure that every detail is complete, he offers only one set menu. He takes Japanese ingredients and refines them based on techniques he acquired in Italy. His seasonal vegetables are cultivated with love. Caviar and truffles are incorporated in key areas in his pursuit of unique and delicious flavours.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6809-1800

a canto

  • 3-1-10 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

This chef’s creed is to offer fare that interweaves seasonality with refinement. A veteran of gastronomy, he honed his skills at a restaurant in Florence. He focuses on set menus for the sake of enhancing the completeness of each dish. Particular care is taken with the handmade pasta: so that patrons can enjoy a wide variety of styles, two pasta dishes are served together, each with a different sauce and type of pasta. Bavettine of dried mullet roe and lime is a speciality.

Facilities & Services

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

+81 6-7175-6383

il Centrino

  • 1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

This intimate trattoria is a refurbished home, so diners can enjoy modern Italian cooking amid the atmospheric warmth of a wooden interior. Owner-chef Tomohisa Kitaguchi interweaves local ingredients into local-style cooking he studied in Italy, for a sense of the season. Appetisers are light, with an accent on vegetables and citrus. The handmade pasta and meat dishes are mindful of tradition, drawing out the native flavours of the ingredients without artifice.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

+81 6-6762-5901

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Sushi

Sushidokoro Amano

  • 1-6-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

The omakase menu starts with artfully crafted snacks. Shuko such as steamed awabi, stewed octopus, sweet shrimp with uni highlight the owner-chef’s kappo background., The nigiri toppings are similarly painstakingly prepared. Squid is scored to tease out the sweetness; prawns are soaked in dashi to enhance the flavour. Nigiri of toppings and vinegared rice accented by akazu is formed in smaller portions so that each piece is well-balanced.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 6-6454-7008

Sushi Minazuki

  • 1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Takayuki Saki has honed his sensibilities and puts his creativity to work at every turn. He cooks the fatty tuna at a higher temperature than for white-fleshed fish to ensure a fulsome flavour. He adjusts the amount of red vinegared rice according to the topping. The Minazuki style is to serve salmon roe as steamed sushi and clams in chazuke made with clam dashi. He treats regulars and first-timers the same, so you’ll feel at ease.

Facilities & Services

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

+81 6-6342-1556

Sushi Murakami Jiro

  • 1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

The couple that run this sushi shop present ‘Murakami theatre’, trading quips with pinpoint timing in a running husband-and-wife comedy act. The omakase begins with lovingly crafted snacks. Chef Jiro Murakami learned from a master of Edomae sushi. Tuna is given the starring role and is first coated in dipping sauce before being pressed. Gizzard shad, too, always makes an appearance. The akazu rice is sifted to use only the biggest rice grains for a real sense of presence.

Facilities & Services

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

+81 6-6341-3988

Sushi Ohata

  • 2F, 1-4-8 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

When owner-chef Masamichi Ohata holds forth on white, red and rosé, he’s talking about vinegared rice, not wine. He branched out with the types of rice he uses, pairing cured fish with red vinegar and white-fleshed fish with rice vinegar. Toppings are evenly divided between Toyosu and Setouchi. He delights in bringing together sushi traditions from eastern and western Japan: kasugodai with fish floss, is a Tokyo tradition, while nigiri of raw shrimp is a Kansai favourite.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 70-3842-4261

Sushiroku

  • 4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma.

Facilities & Services

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

+81 6-6367-5040

Sushi Hoshiyama

  • 1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Sushi Hoshiyama moved from Kitashinchi to a spot near Tenjimbashi Kitazume, where diners can gaze out over the Okawa River as they feast on sushi. But though the location changed, owner-chef Tadashi Hoshiyama’s approach to edomae sushi is unwavering. The nigiri is shaped like the graceful hull of a ship. Vinegared rice seasoned with akazu and salt harmonizes with the sushi toppings. This is the place to immerse oneself in edomae sushi tradition.

Facilities & Services

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

+81 6-6361-1622

Sushi Sanshin

  • 2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Treasuring and refining classic techniques is owner-chef Yoshitaka Ishibuchi’s creed. While drawing on the techniques of edomae, he has a trick or two of his own. Tiger prawns filleted in the ‘double-door’ style and firefly squid pounded before being shaped are unique offerings. Involved with the rice from before its harvest, he insists on rice from Shiga Prefecture grown specially for him. The ‘Sanshin’ in the name refers to a Zen term that expresses the proper attitudes of a chef.

Facilities & Services

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

+81 6-6767-0677

Sushi Yuden

  • 3-8-25 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Owner-chef Nishimura holds the skills of edomae sushi chefs in high esteem. Having apprenticed at a sushi restaurant founded in the Meiji era, he is well versed in the old-school ways of working. Good examples include the simmered stuffed squid and the whitefish steamed on a cherry leaf. The sushi rice is seasoned only with akazu. In another traditional touch, the presentation begins with white-fleshed fish and ends with kanpyo-maki.

Facilities & Services

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

+81 6-6796-8883

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Fugu / Pufferfish Cuisine

Yunagibashi Takoyasu

  • 1-15-5 Yunagi, Minato-ku, Osaka, 552-0004, Japan
  • ¥¥¥ · Fugu / Pufferfish

MICHELIN Guide’s Point Of View

Koji Kimura is the third-generation owner-chef of Yunagibashi Tak

oyasu and heir to its traditional flavours. He learned in Shimonoseki how to recognize high-quality fugu and inherited from his father the family’s culinary traditions. From the beginning, Yunagibashi Takoyasu accepts only wild fugu weighing 6 kg or more, as these are the most flavoursome. The menu features thick-cut sashimi, chiri nabe flavoured with shirako, and umami-rich zosui.

Facilities & Services

  • Air conditioning
  • Credit card / Debit card accepted
  • Shoes must be removed

+81 6-6571-1525

Yoshiko

  • 1-8-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥¥ · Fugu / Pufferfish

MICHELIN Guide’s Point Of View

This second-generation owner-chef learned the art of handling fugu in Yamaguchi Prefecture. He exercises his talents on wild-caught tora fugu from the Bungo Channel. The fish are fermented for several days, then butterflied and arranged in a floral pattern called botan-zukuri for a unique texture and flavour experience. The hand-pressed ponzu, stocked by the whole family, is a consummate match. Rock-grilled fugu, served to offer hot cuisine in the colder months, is a favourite.

Facilities & Services

  • Air conditioning
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6345-6696

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Tempura Cuisine (3)

TEMPURA HANAGATAMI

  • 5F, The Ritz-Carlton, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Different states of the same ingredient are used in the tempura: those at their first-harvest, in-season and last-harvest. The speciality, deep-fried goma-dofu with raw uni, was inspired by a kaiseki appetiser. In autumn, hamo is in a last-harvest state, accompanied by first-harvest matsutake. Sweet potatoes in grated chestnut, reminiscent of kurikinton, showcase the chef’s creativity. Ingredients are only lightly battered and are fried in safflower oil for a light texture.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
  • Wheelchair access

+81 6-6343-7020

Hiraishi

  • 3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Takayuki Hiraishi says his style is to lightly deep-fry the tempura, but in thick oil. Through trial and error, he arrived at a blend of oil consisting mostly of sesame oil. He is careful to change the oil frequently so as to let the flavours of the ingredients speak. Anago is coated in thick batter for fragrance, while vegetables are coated in light batter for texture. The speciality is sweet potato garnished with brandy and refined sugar.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Shoes must be removed
  • Visa credit card

+81 6-6341-7172

Shintaro

  • 2-5-5 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥ · Tempura

MICHELIN Guide’s Point Of View

Hiroshi Yamashita, the second-generation owner-chef, inherited the shop’s approach to tempura from his father. He coats his tempura in a silky-light veil of batter and fries it in a sparingly seasoned mixture of oils. He prefers serving his tempura with salt alone, the better to convey the honest goodness of the ingredients. Fresh ingredients in season include saimaki ebi, wild herbs, young ayu and ebi-imo. The simple tencha that concludes the meal is a clientele favourite.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

+81 6-6361-5293