Month: January 2023

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Yakitori Cuisine (4)

Ayamuya

  • 5-17-39 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

 

Ayamuya sources whole Tamba chickens and the skewers are prepared in the time-honoured way, taking into account how the charcoal flame will cook them. Depending on the cut of chicken, the skewers are seasoned with white soy sauce or spices in what is an innovative approach. The style is to treat each type of skewered chicken as a separate item and serve it on its own dish. This is accomplished craftsmanship, uncompromising in its pursuit of the finest in yakitori dining.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 6-6455-7270

Yakitori Ichimatsu

  • 1-5-1 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

Hideto Takeda is so enthusiastic about Hinai chicken that he travels back and forth to Akita. The chicken’s charm is in its smooth texture and light fat. Breast meat comes with soy sauce and wasabi, and chicken meatballs are placed on rough-hewn spicebush skewers and grilled. But it goes beyond just yakitori, with pâté, dry-cured ham, soup and numerous other accompaniments. His respect for the producers is evident in the set menu, which speaks of his fascination with chicken.

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 6-6346-0112

Yakitori Torisen

  • 3F, 1-4-26 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Yakitori

MICHELIN Guide’s Point Of View

Kyohei Obana pours his soul into each complete yakitori, grilling only chicken raised by like-minded producers in Tanba-Sasayama. He presents the first skewer of thigh meat by hand. Hearts are cut in half and shared between two guests. Pieces too small to skewer are served as gyoza dumplings. The dashi from bones finds its way into zosui and oyakodon (a bowl of rice topped with chicken and eggs). Obana does his best to use every part of the precious lives his meat has lost.

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 6-6342-5565

Torisho Ishii

  • 3-11-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Yakitori

MICHELIN Guide’s Point Of View

As the name suggests (‘torisho’ translates as ‘chicken artisan’), owner-chef Yoshitomo Ishii applies a range of artisanal skills to create his set pieces. He sources chickens from multiple regions. Smoked chicken and other chicken dishes are served in between yakitori. Chicken tenderloin is served just before the last item. The dressings with oroshi and ponzu, or with wasabi, reflect his kappo background. The final dishes includes the popular homemade chicken ramen with tajarin noodles.

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 6-7708-7864

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Steakhouse Cuisine (1)

Kitashinchi Fukutatei

  • B1F, 1-11-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Steakhouse

MICHELIN Guide’s Point Of View

Kitashinchi Fukutatei is renowned for its furnace-grilled steaks. Hiroshi Ukai insists on using meat from heifers that have not borne a calf because the meat is delicate, and the fat has a low melting point. Bincho charcoal produces a strong heat that chars the surface, sealing in umami. The resulting beef is fragrant on the outside and melt-in-your-mouth tender on the inside. The steak sandwich, chateaubriand between two slices of toast, is a perennial favourite.

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 6-6341-8588

http://fukutatei.com/

 

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN French Cuisine (13)

Point

  • 2-17-47 Uenohigashi, Toyonaka, Osaka, 560-0013, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

This is the third time owner-chef Kenji Nakata has set up shop in Osaka, first in Nishitemma, then Fukushima, and now Toyanaka, which is where he was born and raised. Taking the French cuisine concept of terroir, he uses ingredients from Japan. In spring, he serves royale but in chawanmushi style, which he pairs with rape blossoms and firefly squid. The galette of edible wild plants is served with surf clam. He keeps sauces light, with less fats and oils.

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
+81 6-6152-8989
Visit Website

LIAISON

  • 3-12-20 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Yuji Tsuji calls his creations ‘French dishes from the good old days’. He went to France to study the essence of French cuisine and chose a rural area. His specialities are foie gras poêlé and anago stew. The poivrade sauce is made with sansho instead of black pepper. The classic recipes and Japanese ingredients make for a liaison of past and present.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 6-7508-8585

nent

  • B1F, 1-5-12 Shibata, Kita-ku, Osaka, 530-0012, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Three elements drive cuisine: temperature, aroma and ingenuity. In the case of green asparagus, for example, the stalks are boiled but the spears left uncooked. Next, add pistachio sauce, complementing the bitterness of the asparagus with the sweetness of the sauce. The chef creates flavours using his heightened sensitivity. ‘nent’ is Latin for ‘spin’. The agreeable service of the sommelier weaves the threads spun by time, enriching patrons’ impressions of the cuisine.

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 6-6131-8240

Pierre

  • 20F, InterContinental Osaka, 3-60 Ofukacho, Kita-ku, Osaka, 530-0011, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The chef puts much thought into how to make French dishes with domestic ingredients. He wants to offer an element of surprise with the dishes, so the menu lists only the ingredients, not revealing the method of preparation or the concept. Emphasising the aroma with bouillon or adding sourness with citrus and other fruits, he creates unique flavour in his dishes. He has his customers enjoy the season with all five senses with seasonal arrangements of flavours and ingredients.

Facilities & Services

  • Air conditioning
  • Car park
  • Counter dining
  • Great view
  • Particularly interesting wine list
  • Wheelchair access

+81 6-6374-5700

ad hoc

  • Hotarumachi, 1-1-48 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.

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 6-6225-8814

La Baie

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

MICHELIN Guide’s Point Of View

Chef de Cuisine Christophe Gibert has a special relationship with the ocean. Born and raised in Bretagne, he honed his craft in Nice and Monaco on the Mediterranean Sea. This connection is the reason why he is so accomplished in seafood preparation and why he has served nearly 20 years for the restaurant whose name means ‘The Bay’ in French. The specialty of the house, ‘Blue lobster steamed in seaweed’, is finished in a Japanese earthenware pot, serving as a bridge between the culinary cultures of France and Japan.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • 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

Maison Tateru Yoshino

  • 2F, ANA Crowne Plaza, 1-3-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

This restaurant is a production of Tateru Yoshino, recipient of the French government’s Order of Agricultural Merit. Here you can savour culinary masterpieces that captivated diners in Paris. The salmon mi-cuit à la Stella Maris is a signature dish the house has been serving for years. In tribute to Claude Monet, who painted images of the water lilies in the pond at his own villa, Yoshino uses salad to draw Monet’s garden on the canvas of his white plates.

Facilities & Services

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

+81 6-6347-1128

agnel d’or

  • 2-4-4 Nishihommachi, Nishi-ku, Osaka, 550-0005, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Owner-chef Akinari Fujita made a point of studying the regional cuisines of Normandy, the Basque country and Lyon. Styling himself a ‘constructionist chef’, Fujita pursues an independent gastronomic path, albeit one grounded in classic culinary theory. All offerings are set menus, each with a well-defined narrative arc. To maximise the impression, arrangements on each plate are minimal – often a single ingredient is prepared in multiple ways and served as an ensemble.

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 6-4981-1974

 

Différence

  • 1-16-12 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Owner-chef Yoshiaki Fujimoto expresses the passing seasons using only ingredients from Japan. Selecting ingredients such as edible wild plants and shirako, and preparing his dashi with kombu, he permeates his menu with a Japanese sensibility. Spices and vinegar are deployed to modulate the flow of flavours. Desserts fashioned from combinations of fruits and vegetables, such as pears with turnips or strawberries with fennel, are a Fujimoto innovation. He guards tradition while refining it.

Facilities & Services

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

+81 6-6479-1140

http://difference.upper.jp

PRESQU’ÎLE

  • 2F, Yodoyabashi odona, 4-1-1 Imabashi, Chuo-ku, Osaka, 541-0042, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Presqu’île is named for a district between the old and new city centres of Lyon in France – an apt metaphor for the approach of its chef, who aims to create new ideas while preserving tradition. The speciality of the house is tourte of duck and foie gras. The restaurant excels in items wrapped in pie crust. When ayu and awabi are in season, miso and fish sauce are used as sauces to add a subtle flavour.

Facilities & Services

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

+81 6-7506-9147

https://presquile.jp/

La Bécasse

  • 3-3-9 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Chef Yoshinori Shibuya moved to France, where he crafted his own vision of gastronomy under the tutelage of Paul Bocuse, Joël Robuchon and Alain Chapel. While honouring tradition, Shibuya also turns his attention to modern techniques, which emphasise respect for ingredients. He actively incorporates Japanese ingredients such as ayu and hamo, adding a Japanese touch to the sensibilities he honed in France. The result is a culinary approach that is truly one-of-a-kind.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 6-4707-0070
https://www.labecasse1990.com/

IDÉAL bistro

  • 2F, 1-6-5 Tanimachi, Chuo-ku, Osaka, 540-0012, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The owner-chef provides the fresh ingredients in season, the proprietress the seasonal decorations of flowers. Together the couple expresses the mood of Japan’s four beautiful seasons in their restaurant. The fare combines traditional cooking methods with vegetables from their home garden. Peaches from Wakayama, grown by the owner-chef’s father, are made into compote for a summer dessert. Organic wines complement the simple preparations and rich sauces.

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 6-6360-4315

http://idealfoodflower.com/

ORIGIN

  • 1-4-3 Tsuriganecho, Chuo-ku, Osaka, 540-0035, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Chef Tetsu Yoshida prizes ‘cuisine whose ingredients you can see’. Each plate and its seasonings are prepared simply, giving the ingredients top billing. The emphasis on fish in the set menus showcases the attractions of Yawatahama, Ehime Prefecture, Yoshida’s hometown. Seafood arriving fresh from Yawatahama fishing port is prepared using techniques he developed in the south of France. His signature dish is soupe de poisson with crispy grilled tilefish.

Facilities & Services

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

+81 6-6809-2881

https://origin-french.com

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

One MICHELIN Star: High quality cooking, worth a stop!

Kamigatachuka SHINTANI

  • 1-4-21 Nakazaki, Kita-ku, Osaka, 530-0016, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Owner-chef Akihito Shintani’s ‘Kamigata Chinese’ is a fusion of Chinese and Kansai (also known as Kamigata) gastronomic cultures. Traditional cuisine is cross-fertilised with Japanese ingredients such as kombu dashi, light soy sauce and white miso. His sea-cucumber dish is a good example. Suguki turnip pickles from Kyoto are used in a hot-and-sour sauce, creating a Hunan dish with unique flavours. Osaka vegetables and regional ingredients are incorporated to create a new Chinese 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 6-7410-6334

Chi-Fu

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

MICHELIN Guide’s Point Of View

‘Wine and Chinese cuisine’ is the theme here, with appealing dishes that show great creativity. The chef puts to work French techniques that he learned during his training. He also takes great care with the combinations and textures of the ingredients. His guiding principle is to draw out the natural flavours and fragrances. He expresses the season, too, with ingredients available only at that time, and conveys the joy of food with his outside-the-box approach.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 6-6940-0317

Chugokusai S.Sawada

  • 4-6-28 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Tasting Chinese cuisine in Hong Kong, Shuhei Sawada was astonished by how different it was from Chinese cuisine in Japan and decided to train there. He was confident in his skills, but they were no match for what he was studying. He became absorbed in his work and learned the essence of Chinese cuisine. Since opening his own restaurant, he has pursued originality. His signature dish is crispy chicken, and he also includes Japanese and French dishes such as red sea bream kobujime with rice vermicelli, and a foie gras burger.

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 6-6809-1442

 

[MICHELIN GUIDE JAPAN] OSAKA 2 Stars MICHELIN

Two MICHELIN Stars: Excellent cooking, worth a detour!

Shunsaiten Tsuchiya

  • 41-4 Toyotsucho, Suita, Osaka, 564-0051, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Osaka is a textile production centre, and Yukihiko Tsuchisaka says he uses cottonseed oil to contribute to the wellbeing of his hometown. Watching him put his all into the deep-frying, mindful of all the effort that went into producing the ingredients, is a wonderful sight. He is thorough in his preparations, adjusting the batter and the way he deep-fries, and even changing the sourness of the dipping sauce, according to the weather and ingredients. He puts to work the sensibilities he cultivated in the field of general Japanese cuisine in making the tempura and beautifully arranged hassun.

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
  • Visa credit card
+81 6-6338-2288
https://www.shunsaiten-tsuchiya.com/

Numata

  • 7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Owner-chef Kazuya Numata skilfully manipulates the thickness and volume of the batter with a careful eye. He fries his tempura using techniques he developed himself. The menu, which interweaves seasonal ingredients that are just in with those on their way out, sees seafood and vegetables in alternating fashion. Start with the tiger prawn from Numata’s hometown, Amakusa. Possible conclusions to the meal include tendon, tencha, onigiri with shrimp tempura filling and tamagokake-gohan.

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 6-6347-0707

KAHALA

  • 2F, 1-9-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

More than half a century since he founded his restaurant, owner-chef Yoshifumi Mori’s inquisitive spirit is as unquenchable as ever. As he seeks out unknown ingredients and new cooking methods, he constantly generates original cuisines. The karasumi somen is piled on lacquer plates he painted himself. The beef millefeuille, served with three flavours, is a masterpiece. ‘I just want to create a little culinary movement of my own’ he says, as he earnestly faces his counter that seats eight.

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 6-6345-6778

Tenjimbashi Aoki

  • 7-12-14 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

“Japanese cuisine is an art comprising multiple arts”, observes owner-chef Ryota Aoki. The décor reflects this creed with its harmonious blend of cultural elements. The interior is in the style of sukiya, and the food, served on a mix of antique and modern plates, is arranged to reflect traditional events and seasonal festivals. The star items on the menu are nimono soup, richly flavourful and nutritious, and hassun that pay homage to the classics.

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 6-6940-0403

Sushiyoshi

  • 2-3-23 Minamimorimachi, Kita-ku, Osaka, 530-0054, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Hiroki Nakanoue had no mentor, instead blazing his own culinary trail. His nigiri, inspired by edomae techniques, are unique. To maximize appreciation, he coats the topping in sweet vinegar and drizzles soy sauce over it, repeatedly adding acidity for a multi-layered taste sensation. Expanding his enterprise beyond Japan, Nakanoue never slacks in honing his sensitivity. The menu breaks new ground, incorporating shuko and desserts made with Western culinary techniques.

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 6-6361-0062

La Cime

  • 3-2-15 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

 Yusuke Takada has dedicated his life to pursuing French cuisine à la Japonaise. Focusing on Japanese ingredients, he sources items like pork and citrus fruits from his birthplace of Amamioshima Island. The set menu sets a modern, light-hearted tone, and weaves in elements of traditional cuisine that he has brought to refinement. He sets great store by classic techniques while fusing them with innovative ideas, to foster a gastronomical world view that is all his own.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 6-6222-2010
http://www.la-cime.com/

Miyamoto

  • 2-10-28 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Daisuke Miyamoto’s open-minded approach to gastronomy is reflected in the unique menu. For example, when the vegetables, grown by the proprietress’s family, are delivered to the kitchen, you may be startled to find that the first dish is deep-fried. He ends the meal with rice cooked in an earthenware pot, pork miso soup and dashimaki tamago, which he calls the Miyamoto family breakfast. Some of the bowls and plates are antiques and some created by modern artists.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6809-6990

Koryu

  • 3-3-3 Uchiawajimachi, Chuo-ku, Osaka, 540-0038, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The fare of owner-chef Shintaro Matsuo expresses the essence of Naniwa, another name for Osaka. He revels in talking about the culture of enjoying raw fish in Osaka, explaining that for him Naniwa means ‘garden of fish’”, from Osaka Bay being so rich in seafood. Koryu embodies that idea, stocked with seafood from nearby seas. He also explains Naniwa can mean a ‘garden of vegetables’, as the Kawachi Plain on which it sits is renowned as a vegetable-producing region.

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 50-3172-3474
https://www.koryu.net

Fujiya 1935

  • 2-4-14 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan
  • ¥¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

Owner-chef Tetsuya Fujiwara aspires to “a dining table of seasons and memories”. Passing through the entrance and moving through to the dining room, the guest is drawn into a unique space that titillates all senses. The fresh, seasonal ingredients are painstakingly selected, and the creative cuisine uses techniques the owner-chef made his own when in Europe. He delivers the food to guests himself and speaks sincerely about the appeal of the ingredients and their background.

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 6-6941-2483
http://fujiya1935.com/

Sushi Harasho

  • 3-30 Uenomiyacho, Tennoji-ku, Osaka, 543-0037, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

 Featuring kappo technique, the omakase is something of a story about the path that Ko Ishikawa has taken. Nimono, grilled items, steamed items and other shuko are arranged on antique Kyo ware and on serving dishes by modern artists. The sensibilities he cultivated in general Japanese cuisine can also be seen in the nigiri. The first piece is squid, and the fine scoring brings out the sweetness. He does not use sugar in the vinegared rice, so as to keep the flavours light.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card
+81 6-6773-5518
https://sushi-harasho.jp/

[MICHELIN GUIDE JAPAN] OSAKA 3 Stars MICHELIN

Three MICHELIN Stars: Exceptional cuisine, worth a special journey!

Taian

  • 1-21-2 Shimanouchi, Chuo-ku, Osaka, 542-0082, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Hitoshi Takahata pushes his craft forward every day and borrows ingredients from French cuisine. White asparagus are coated in ground senbei rice crackers and deep fried; in autumn, the takikomi-gohan features mushrooms such as hen-of-the-woods and chanterelle; and duck from Challans is charcoal-grilled and seasoned with sansho salt. By fusing the ingredients and cultures of France and Japan, Taian reveals a new generation 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 6-6120-0790

HAJIME

  • 1-9-11 Edobori, Nishi-ku, Osaka, 550-0002, Japan
  • ¥¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

 Owner-chef Hajime Yoneda boldly pursues a magnificent journey in gastronomy, on the theme of ‘a dialogue with the Earth’. Interpreting the faces of the seasons from his own unique perspective, he incorporates story-like messages into his cuisine. A house specialty, called ‘Chikyu’ meaning “the Earth”, is a representative example; it tells the tale of nature’s bounty born of the cycles of mountain and ocean, all on a single plate.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Restaurant offering vegetarian menus
  • Visa credit card
+81 6-6447-6688
http://www.hajime-artistes.com/

Kashiwaya Osaka Senriyama

  • 2-5-18 Senriyamanishi, Suita, Osaka, 565-0851, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

As a student of the tea ceremony, owner-chef Hideaki Matsuo was enchanted by the richness and profundity of Japanese culture. He inherited Kashiwaya from his father and the unifying theme in the menu is ‘the tale of the four seasons’. The signature dish of the house is ‘Tilefish marinated with salted, fermented sweet shrimp’, a creation inspired by Hong Kong cuisine. The fare is rich in feeling and bursting with imaginative touches, while paying homage to time-tested tradition.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Particularly interesting wine list
  • Shoes must be removed
  • Visa credit card
+81 6-6386-2234
https://jp-kashiwaya.com/

[미쉐린가이드] 2023년 새롭게 미쉐린 스타를 받은 레스토랑은 어디일까?

총 5곳의 새로운 레스토랑이 미쉐린 가이드 서울 2023 리스트에 이름을 올렸습니다. 미쉐린 가이드 인스펙터들의 코멘트와 함께 새롭게 미쉐린 스타를 받은 레스토랑들이 어디인지 알아봅니다.

지난 10월 13일, 미쉐린 가이드 서울 2023이 발간되었습니다. 코로나 이후 3년만에 치러진 공식 발간 행사와 갈라 디너 행사에 많은 레스토랑들이 참여해 즐거움의 미소를 더해준 덕분에 더욱 의미있는 행사가 될 수 있었습니다.

올해는 특히나 새로운 스페셜 어워드 시상을 비롯한 여러가지 변화가 있어 더욱 많은 관심을 받았는데요, 새로운 레스토랑들 5곳이 미쉐린 스타를 받으며 리스트에 진입했습니다. 한식부터 양식, 테판야키까지 다양한 분야의 레스토랑들이 리스트에 더해지며 서울이 가진 다채로운 면모를 더욱 명확히 담아낼 수 있었습니다. 미쉐린 가이드 인스펙터들이 발견한 각 레스토랑의 매력적인 면모와 함께 다섯 곳의 새로운 미쉐린 원 스타 레스토랑을 소개합니다.

강민철 레스토랑
서울시 강남구 도산대로 68길 18

거장이라 불릴 만한 경지에 오른 요리사들과 함께했던 시간은 강민철 셰프에게 요리에 대한 열정과 철학, 자부심은 물론 자신이 나아가야 할 방향에 대한 큰 동기를 부여했다. 이렇듯 그의 이름을 내건 레스토랑의 요리에는 그가 진중하게 걸어온 요리사로서의 자세와 방향성이 오롯이 담겨져 있다. 묵직한 풍미의 다양한 클래식 프렌치 소스를 기반으로 변화무쌍하게 맛의 조합을 이끌어 내는 강민철 레스토랑의 요리는 세련된 프렌치 퀴진의 다양한 스타일을 보여주면서도 중심이 잘 잡힌 프렌치 퀴진 본연의 깊이 있는 맛의 흐름도 잘 표현하고 있다. 공간이 넓지 않아 예약이 쉽지는 않지만 그만큼의 멋진 다이닝 경험을 얻을 수 있을 것이다.

레스토랑 알렌
서울시 강남구 테헤란로 231, 센터필드 East 2층 E205호

서현민 셰프가 본인의 이름을 딴 레스토랑을 오픈했다. 그간 호흡을 맞춰온 팀과 함께 제철 식재료를 기반으로 한국의 아름다운 사계절을 표현하는 요리들을 선보인다. 셰프만의 특기인 다채로운 식기를 이용해 시각을 만족시키는 플레이팅과 함께 섬세한 맛을 풀어낸다. 특히 훈연한 철갑상어와 캐비아를 올린 작은 파이, 젤라틴을 이용해 굳힌 비트루트, 다시마에 숙성해 풍미가 느껴지는 전갱이 등 시즌에 따라 달라지는 다양한 어뮤즈 부쉬가 우든 트레이에 담겨 제공된다. 저녁에만 맛볼 수 있는 24개월 숙성 레지아노 치즈 아이스크림과 블루치즈 퓨레 또한 굉장한 별미이다. 한층 더 넓어진 공간에 와인바와 함께 운영되며 파스타 메뉴도 맛볼 수 있다고 하니 꼭 방문해 보시길 바란다.

소울
서울특별시 용산구 신흥로26길 35

근대 서울의 흔적이 아직 남아 있는 해방촌에서 감각적인 파인 다이닝에 도전한 윤대현 셰프와 김희은 셰프의 소울. 이곳은 현대 한국에서 접할 수 있는 여러 식문화와 재료, 그리고 일상에서 접할 수 있는 익숙한 맛을 감각적으로 풀어낸 요리를 선보인다. 레스토랑 이름에는 여러 의미가 함축되어 있지만 그 이름처럼 소울이 담긴 요리를 전하고자 하는 셰프의 마음이 모든 음식에서 느껴진다. 윤 셰프는 자신의 반려자이자 동료인 김희은 셰프와 함께 건물 내부에 다양한 공간을 구성함으로써 여러 스타일의 다이닝을 즐길 수 있게 했다.

솔밤
서울시 강남구 도산대로 37길 6, 4층

엄태준 셰프는 본인이 요리사로서 경험한 다양한 순간과 노하우를 한국적인 요소들과 접목시켜 솔밤의 요리로 만들어 발전시키고 있다. 특히 자연 존중의 철학, 계절과 절기에 입각한 한국 식재료에 대한 연구와 이해, 그리고 한국적인 요리 테크닉 등을 절묘하게 활용하여 셰프 자신의 요리 자산과 접목시킨 현대적인 요리를 선보인다. 이 같은 셰프의 지극한 관심과 노력은 코스가 진행되는 동안 순수한 미식의 즐거움을 고객에게 안겨준다. 차분하고 유연하게 흘러가는 맛과 향, 풍미의 연계성이 훌륭한 모던 퀴진을 솔밤에서 경험해 보도록 하자.

일판
서울시 강남구 도산대로 420, 청담스퀘어 B동 2층

130도에서 180도의 온도에서 이뤄지는 판의 예술. 김일판 셰프가 운영하는 레스토랑 일판은 판에서 이뤄지는 시각적 즐거움이 정확한 온도에서 익혀지는 맛으로 이어지는 기쁨을 느낄 수 있는 공간이다. 한식과 일식, 양식의 조리 기법을 사용하여 다양한 메뉴를 선보이는 이곳은 카운터 테이블마다 불판이 구비되어 있어 각자의 메뉴를 시차 없이 즐길 수 있다. 식사 전 선보이는 신선한 재료와 더불어 요리 과정을 하나하나 지켜보며 먹는 재미를 함께 느껴 보시기 바란다.

작성자 MICHELIN Guide Korea 

[MICHELIN GUIDE JAPAN] Kyoto Yamashina-ku Bib Gourmand 1(9)

Jukuseibuta Kawamura

  • 57-1 Takehana Nishinoguchicho, Yamashina-ku, Kyoto, 607-8089, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

The tonkatsu is fried in a mix of canola oil and lard. Diners can choose from a number of brands of aged pork, which has been left to sit to enhance the umami. The meat is wrapped in low-carb breadcrumbs and fried slowly at low heat for a nicely browned, fluffy batter. The chef’s pride comes out in how the fried cutlets are served with the cut side up, showing the pink flesh. The pork boiled down in soy and served with rice can be considered a Japanese-equivalent of pork rillettes.

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 75-595-0295

[MICHELIN GUIDE JAPAN] Kyoto Ukyo-ku Bib Gourmand 1(9)

Shigetsu

  • 68 Sagatenryuji Susukinobabacho, Ukyo-ku, Kyoto, 616-8385, Japan
  • ¥¥ · Shojin

MICHELIN Guide’s Point Of View

Kyoto is the birthplace of many culinary traditions and among these is Shojin ryori, a style that originated in Zen Buddhist teachings. Serving dishes on vermilion-lacquered wooden trays became the official service protocol of Tenryuji, a temple of the Rinzai school of Zen Buddhism. Shigetsu’s offerings are characterised by generous helpings of seasonal vegetables; Goma-dofu is the house’s standard dish. Take a postprandial stroll in nearby World Heritage Site, Sogenchiteien Garden.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Restaurant offering vegetarian menus
  • Shoes must be removed
  • Visa credit card
    +81 75-882-9725
    http://www.tenryuji.com/

Interpersonal Sex Sites and Apps For Informal Hookups

As more people ditch their traditional dating programs for set-up, sites and expertise geared specifically to sexual and everyday flings will be rising in popularity. Interpersonal sex sites and applications allow users to meet people that share the sexual dreams in an confidential and private environment. In addition, a number of these sites are free to use. This is an advantage more than traditional dating apps that come with a subscription fee and will require long profiles which can discourage casual daters.

The popularity of these kind of sites and apps is also fueled by fact that the majority are very simple to use, and they are more economical than going out and trying to look for someone who stocks and shares your interests in person. This is especially true for women. In a recent research by Match, women produced more contacts and went on more appointments than men and had even more sex along with the people that they met via the internet than did their very own male counterparts.

When it comes to deciding on a social sexual activity site, it has important to decide what you want out of your experience. If you’re looking for a speedy one-night stand, you might want to try Grindr, the app that uses your location to connect you with people who are curious about the same thing. It has also liberal to use, nonetheless a premium profile allows you to use the incognito mode and filter out unsolicited mail and monotonous ads.

For those who are more into sexting and dusty talk, Gender Messenger is normally an unknown instant messaging application that lets you exchange nudes with potential partners within a safe, non-public environment. Is available on all devices and has been a popular of college pupils for years. It isn’t really just for sexting, though; it can be used to chat about other matters as well, and you could even content blog entries.

Some other popular decision for intimacy and hookups is Ashley Madison, that enables members to upload photos and videos that they can therefore rate and comment on. The web page was hacked in 2015, but it features since been rebuilt with enhanced security features. Unlike various other dating sites, this one also provides a variety of ways to get laid, including sexting and video talk.

Other options consist of the r/r4r subreddit and xHamster, both of which are dedicated to intimate fetishism and erotic articles. The xHamster site, which includes over 40 million authorized members, recieve more than just photos; it’s also got a community where you can discuss kinks and sexual illusion.

There’s also Feeld, which in turn differentiates amongst the search for sexual friendship and the search for a affectionate partner. Searching for both by category or simply by member, and you may also browse fetish categories like orgies, masturbation, dildos, or torture. You can also search simply by specific kinks or fetishes, and the interactions are unknown and private. This will make it a great option for those who are not comfortable with the stigma along with fetish sites or people who simply need more control over https://bestadulthookup.com/models/asiandollx/ so, who they speak with and how longer their interactions last.