Hortensia Bistro
- 4-15-12 Higashimikuni, Yodogawa-ku, Osaka, 532-0002, Japan
- 2,000 – 8,000 JPY • French
MICHELIN Guide’s Point Of View
By the end of his training in France, the owner-chef was impressed above all by Bretagne. The name of the restaurant is another word for hydrangea, the flower that symbolises this region. Here in his Osaka restaurant he actively seeks out traditional Naniwa vegetables, as well as local meats such as Tsurumi pork. His gastronomic interests are broad, from bistro cooking that reveres tradition, to the gastronomy of his apprenticeship in Paris.
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American Express credit card
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Booking essential
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Counter dining
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Credit card / Debit card accepted
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Diners Club credit card
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JCB
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Mastercard credit card
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Visa credit card
Unagiya
- 4-5-22 Nishinakajima, Yodogawa-ku, Osaka, 532-0011, Japan
- 4,000 – 9,000 JPY • Unagi / Freshwater Eel
MICHELIN Guide’s Point Of View
This restaurant is famous for its unagi grilled in the well-known style of the Kansai region, without prior steaming as is done in Tokyo. This gives the skin side of the fillet an unforgettable fragrance and flavour. The owner-chef’s primary focus in purchasing unagi is not where it is from but how good the quality is. The fish are still swimming when customers place an order. He skilfully skewers the unagi and roasts it over red-hot bincho charcoal, which he tends as he roasts.
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Air conditioning
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Cash only
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Counter dining
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Reservations not accepted
+81 6-6302-7200