©Michelin
il luogo di TAKEUCHI
- 5-1-26 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 1,500 – 8,000 JPY • Italian
MICHELIN Guide’s Point Of View
The speciality here is chargrilled dishes. For the wagyu, lean parts like the thigh and shoulder are offered. If you prefer seafood, we recommend the thick larger-sized anago or oysters with lardo. Pasta is served after the main dish. There is a wide variety, from simple pasta with tomato sauce to creative pasta featuring ragù and cheese fondue sauce.
-
Air conditioning
-
American Express credit card
-
Booking essential
-
Cash only – lunch
-
Counter dining
-
Diners Club credit card
-
JCB
-
Mastercard credit card
-
Non-smoking restaurant
-
Visa credit card
©Michelin
MACELLERIA di TAKEUCHI
- 5-8-17 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 4,000 – 6,000 JPY • Italian
MICHELIN Guide’s Point Of View
‘Macelleria’ is Italian for ‘butcher’s shop’ so, as the name suggests, you can expect a wide selection of meat dishes. Chunks of pork loin, Muscovy duck, lamb and beef are grilled slowly over charcoal, so you can enjoy the true flavours of the ingredients. It takes time to cook them, so we recommend having an appetiser or some pasta while you wait.
-
Air conditioning
-
American Express credit card
-
Booking essential
-
Counter dining
-
Credit card / Debit card accepted
-
Diners Club credit card
-
JCB
-
Mastercard credit card
-
Non-smoking restaurant
-
Visa credit card
©Michelin
Kankokushokudo Iru
- 3-8-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 3,000 – 6,000 JPY • Korean
MICHELIN Guide’s Point Of View
The famous ‘Kanmiichi Samgye-tang’ chicken ginseng soup was passed on by the restaurant’s proprietress in Tsuruhashi. A whole chicken stuffed with mochi rice is cooked in a light, clear chicken bone broth. The addition of ginseng and jujube is supposed to endow the diner with vitality. We recommend the Gejang of large watari-gani marinated in a mixture that has a chili pepper base, and the kimchi, whose recipe was also bestowed by the proprietress.
-
Air conditioning
-
Booking essential
-
Cash only
-
Counter dining
-
Non-smoking restaurant
+81 6-4256-6910
©Michelin
Sushisho Nehachi
- 4-1-70 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 5,000 – 8,000 JPY • Sushi
MICHELIN Guide’s Point Of View
The appeal here is being able to choose from snacks, nigiri and other dishes as you like, with no standard course. The sushi is Kansai-style and the vinegared rice has kombu added, and is cooked firm, to give it both texture and taste. Including the flesh at the base of the fin with flounder sushi, and the mantle ridge with blood clam sushi, are creative touches. The owner-chef was trained in Japanese cuisine, so we recommend ordering soups and grilled dishes.
-
Air conditioning
-
American Express credit card
-
Booking essential
-
Counter dining
-
Credit card / Debit card accepted
-
Diners Club credit card
-
JCB
-
Mastercard credit card
-
Non-smoking restaurant
-
Visa credit card
+81 6-6445-7606
©Michelin
Uo China Yo
- 7-4-25 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 4,000 – 6,000 JPY • Chinese
MICHELIN Guide’s Point Of View
The concept at this restaurant is Chinese cuisine with an emphasis on fish. First, try the set menu, with your choice of main dishes. Pick four fish dishes you like, which come with an assortment of appetisers including seafood carpaccio. This fully rounded meal even comes with fried rice at the end. Various dishes on the menu make good use of seasonal ingredients such as lobster stew with chili sauce and seafood mapo tofu.
-
Air conditioning
-
American Express credit card
-
Booking essential
-
Counter dining
-
Credit card / Debit card accepted
-
Diners Club credit card
-
JCB
-
Mastercard credit card
-
Non-smoking restaurant
-
Visa credit card
+81 6-6455-5888
©Michelin
Poulet
- 7-7-22 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 3,000 – 5,000 JPY • Yakitori
MICHELIN Guide’s Point Of View
The interior was designed by a craftsman who makes chairs without using nails. Featuring vintage materials, there is an ineffable quality to it. Free-range Tanba chicken from Hyogo is grilled over a strong kishu-binchotan flame. The pieces on the skewer are on the large side to give the chicken more of an impact. For first timers, we recommend the seven-skewer omakase. There are many shuko and various skewers featuring seasonal vegetables.
-
Air conditioning
-
Booking essential
-
Cash only
-
Counter dining
-
Non-smoking restaurant
+81 6-6450-1522
©Michelin
via del emme
- 7-7-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 2,500 – 8,000 JPY • Italian
MICHELIN Guide’s Point Of View
The owner-chef is proud of his handmade pasta, which he learned to make in Bologna. In spring, there’s lamb and broad bean ravioli, and in winter, cannelloni kneaded with cacao and tomatoes is paired with wild game ragù. They have a seasonal feel, and the ingredients complement each other. There’s an emphasis here on how the meat is cooked, with the cutlets kept thick and grilled until juicy to trap in the flavour.
-
Air conditioning
-
American Express credit card
-
Booking essential
-
Credit card / Debit card accepted
-
Diners Club credit card
-
JCB
-
Mastercard credit card
-
Non-smoking restaurant
-
Visa credit card
©Michelin
Sobakiri Karani
- 2-11-26 Sagisu, Fukushima-ku, Osaka, 553-0002, Japan
- 1,000 – 3,000 JPY • Soba
MICHELIN Guide’s Point Of View
Two kinds of soba are offered: thin, moist soba and rustic coarsely ground soba. Only cold soba is served, even in the winter, the owner-chef basing this on the idea that autumn shinsoba is ready to eat in winter. There are also snacks before the soba like duck with leeks and miso sauce and konnyaku with fish eggs. Together with a carpenter and painter, the owner-chef built the interior himself; the use of vintage materials gives it warmth.
-
Air conditioning
-
Cash only
-
Non-smoking restaurant
-
Reservations not accepted
©Michelin
Chukasoba Mugen
- 5-5-10 Ebie, Fukushima-ku, Osaka, 553-0001, Japan
- 1,000 – 2,000 JPY • Ramen
MICHELIN Guide’s Point Of View
The feature dish here is the ‘Chuka Soba’. The dashi is made using a whole chicken and water only. And to give the flavour depth and body, they go all out, boiling several different kinds of chicken together. Soy sauce kaeshi is mixed with kombu and shellfish muscles for extra savouriness. The noodles are a mix of flour and sweet potato starch and are uniquely elastic. They make only a set amount of broth per day, so get here early.
-
Air conditioning
-
Cash only
-
Counter dining
-
Non-smoking restaurant
-
Reservations not accepted
©Michelin
Izakaya Tokitame
- 6-9-17 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 5,000 – 7,000 JPY • Izakaya
MICHELIN Guide’s Point Of View
The owner-chef of Tokitame takes pride in operating a restaurant with local roots and the home-style dishes express this determination. The menu’s repertoire is impressive, ranging from Japanese foods with an extra touch of effort, such as sashimi and fish grilled with Saikyo miso, to Western and Chinese classics such as fried shrimp and mapo tofu. Simple flavours learned in his mother’s kitchen, such as shiraae and vinegared burdock, are fine companions to a cup of sake.
-
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 6-6451-7710
©Michelin
Rittoku Gogasha
- 2-9-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- 1,000 – 11,000 JPY • Chinese
MICHELIN Guide’s Point Of View
The food here brings to life the Chinese food phrase mala, the ma meaning ‘spicy’ and the la, ‘a numbing flavour’. The chef uses chili pepper and a great variety of sauces to create traditional dishes. The spiciness of the famous mapo tofu comes from his clever use of chili oil and sansho. The dishes using seasonal ingredients like firefly squid and shirako are also appealing. A single serving is big enough for two so enjoy sharing the flavours with others in your party.
-
Air conditioning
-
American Express credit card
-
Cash only – lunch
-
Counter dining
-
JCB
-
Mastercard credit card
-
Visa credit card
+81 6-6454-3696