©Michelin
Gyoza Tateyama
- 1-4-19 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
- 1,000 – 2,000 JPY • Dumplings
MICHELIN Guide’s Point Of View
The most popular item here is ‘Tateyama Gyoza’, which is the only one grilled with garlic. Different ingredients offer different flavours, such as the shrimp-filled gyoza dumplings garnished with lemon and salt and the vegetable-filled gyoza dumplings garnished with miso sauce. We also recommend the set menu that offers boiled as well as grilled gyoza dumplings. Making a pizza base of gyoza skins, topped with vegetables, cheese and more, is a unique idea.
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Air conditioning
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American Express credit card
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Counter dining
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Credit card / Debit card accepted
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Mastercard credit card
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Non-smoking restaurant
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Reservations not accepted
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Visa credit card
+81 6-6346-5889
©Michelin
Souikufu
- 5-8-14 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
- 5,000 – 6,500 JPY • Kushiage
MICHELIN Guide’s Point Of View
Here you can savour kushiage cuisine that’s creative and different. For example, soup of turnip surinagashi includes flounder kushiage as one of the ingredients; cod is eaten with a sauce of shungiku mixed with shirako; and pieces of buri are served with grated karasumi. The standard dish to end is the ‘Kakiage Chazuke’, which is mixed vegetable and seafood tempura with a dashi made with shavings of different dried fish, and with roasted green tea poured over.
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Air conditioning
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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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Mastercard credit card
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Non-smoking restaurant
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Visa credit card
+81 6-6373-0030
©Michelin
Mugito Mensuke
- 3-4-12 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
- 1,000 – 2,000 JPY • Ramen
MICHELIN Guide’s Point Of View
The signature dish is traditional Chinese noodles. Made mostly with chicken from Kyoto but also with chicken from other places, the soup has a rich taste, while the homemade noodles have body and go down smoothly. Also outstanding are the seared thigh meat, and the slow-cooked roasted shoulder fillet; then there’s the ‘Iriko Soba’ with dried sardines and kombu dashi – making for some very difficult choices.
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Air conditioning
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Cash only
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Counter dining
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Non-smoking restaurant
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Reservations not accepted
©Michelin
Kansaidaki Honke Joyato
- 2-8-14 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
- 1,000 – 5,000 JPY • Oden
MICHELIN Guide’s Point Of View
Oden ingredients are arranged neatly in a large pot. The owner-chef says, “Everything is recommended”, and each item is carefully prepared. They include ‘Goboten’, which is a combination of minced hamo and burdock root; ‘Fukuro’ featuring deep-fried tofu, carrot and shiitake; and steamed meat dumplings made with ginger. The flavours of these items add more depth to the dashi, which is made with Rausu kombu, tai and white miso.
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Air conditioning
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American Express credit card
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Cash only – lunch
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Counter dining
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Diners Club credit card
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JCB
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Mastercard credit card
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Non-smoking restaurant
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Visa credit card
Watanabe Curry Honten
- 2-2-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 1,000 – 2,000 JPY • Curry
MICHELIN Guide’s Point Of View
The theme here is ‘Curry you could eat every single day’. Dashi made from tai and chicken has an umami that blends with the flavoursome spices, creating an original curry using no wheat flour. The ‘Spice and Tonkatsu Curry’ topped with a thick pork loin cutlet is popular. There are also three dry curries, ‘Mutton Keema’, ‘Popeye Keema’ and ‘Black Curry’, made without any water.
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Air conditioning
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Counter dining
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Non-smoking restaurant
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Take away
©MichelinKiji
- 9-20 Kakudacho, Kita-ku, Osaka, 530-0017, Japan
- 1,000 – 2,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View
Queues form daily in front of the small store curtain at the entrance to this restaurant. The modern yaki offered here is stir-fried noodles with squid and pork, which is mixed with egg, the latter forming the body of the savoury pancake. Enjoy the different textures, from soft-boiled to fully cooked. The fragrance of oba provides a pleasant accent to the okonomiyaki made with pork, and beef tendon.
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Air conditioning
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Cash only
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Counter dining
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Non-smoking restaurant
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Reservations not accepted
+81 6-6361-5804
Udonya Kisuke
- 4-1 Tsurunocho, Kita-ku, Osaka, 530-0014, Japan
- 1,000 – 1,500 JPY • Udon
MICHELIN Guide’s Point Of View
Made from domestic wheat, the matured noodles have body and a supple elasticity. The dashi is made from several dried ingredients, including kombu and small sardines. If you prefer a simple dish, we recommend the ‘Kijoyu’. On the other hand, if you want to enjoy how it goes with the dashi, try the ‘Kitsune’ with a large piece of deep-fried tofu on top. We also recommend the ‘Bukkake’, which comes with tube-shaped tai paste cake and onsen tamago.
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Air conditioning
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Cash only
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Counter dining
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Non-smoking restaurant
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Reservations not accepted
+81 6-6375-5656
©Michelin
Donostia
- 3-6-32 Nakanoshima, Kita-ku, Osaka, 530-0005, Japan
- 2,000 – 5,000 JPY • Spanish
MICHELIN Guide’s Point Of View
Enjoy Basque and regional cuisine from all over Spain at this Spanish-style restaurant-cum-café/bar. As well as the familiar pinchos, tortillas, etc., the blackboard menu has a variety of small-plate dishes of the day. Popular items are the dry-cured ham , sliced only once an order is placed, and the asado of aigamo bred in Katsuragi, Nara prefecture, sautéed on a hot plate. To finish, we recommend the arroz meloso: a rice and seafood dish.
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Air conditioning
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Booking essential
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Counter dining
+81 6-6136-5500
tanpopo
- 1-10-16 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 5,000 – 7,000 JPY • Teppanyaki
MICHELIN Guide’s Point Of View
Enjoy teppanyaki and wine in a modern space. The menu includes everything from okonomiyaki and stir-fried noodles to creative dishes. The tonpeiyaki – cabbage and pork wrapped in an omelette – is garnished with sage here, inspired by the Italian dish saltimbocca. The homemade satsuma age has personality. Butter and soy sauce are added to the corn satsuma age, and kagenzu to the female snow crab satsuma age. There’s also an appealing selection of Italian wine.
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Air conditioning
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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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Non-smoking restaurant
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Private dining room
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Visa credit card
+81 6-6344-2888
Teuchiudon Kagawa
- 1-5-25 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 1,000 – 2,500 JPY • Udon
MICHELIN Guide’s Point Of View
This restaurant buzzes till way after dark and is great to visit after drinking in the Kitashinchi district. The menu is full of items like kitsune (udon with deep-fried tofu), tempura udon, tsukimi (udon with a raw egg) etc., but most popular is the very first dish on it: tempura curry. It is two big shrimps on top of chewy handmade noodles, with a sauce of curry and dashi. It goes well with beef, deep-fried tofu slices and crunchy green spring onions.
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Air conditioning
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Cash only
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Counter dining
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Non-smoking restaurant
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Reservations not accepted
+81 6-6345-0228
ZENDO
- 1-3-14 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 3,000 – 4,000 JPY • Chinese
MICHELIN Guide’s Point Of View
Its reputation for authentic Chinese cuisine at reasonable prices means this restaurant is packed nightly. Most of the menu will be familiar to Japanese diners, such as shrimp with chili sauce, and twice-cooked pork. As well as the Sichuan mapo tofu and the sweet-and-sour pork with black vinegar, the ‘Zendo-Style Black Chahan’ is particularly popular. It is at its busiest early on, so reservations for later in the evening are easier to make.
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Air conditioning
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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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Non-smoking restaurant
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Visa credit card
+81 6-6345-1122
©Michelin
Synergy
- 1-5-35 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View
The spices the owner-chef tasted in Turkey and Nepal while working for a travel agency greatly appealed to him. Focusing on things conducive to health, he also learned kanpo and yakuzen. The chicken curry, seasoned with cardamom, epitomises the food here and has been on the menu since it opened. There’s real synergy between the spices and the characteristics of the other ingredients in the curry made with goosefish liver and tuna shirako.
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Air conditioning
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Cash only
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Counter dining
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Non-smoking restaurant
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Reservations not accepted
Yakitori Minami
- 1-4-20 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 5,000 – 8,000 JPY • Yakitori
MICHELIN Guide’s Point Of View
If you come early, only a set menu that includes liver pâté and chicken soup is available. Firmly fleshy, Nara-raised roosters are used and various organs such as the thymus (‘otafuku’) and duodenum (‘bera’) are also offered. Ingenuity and extra touches abound, such as balsamic sauce for a sweet-and-sour flavour to the otherwise plain-tasting kidneys. After 8pm you can also order single items.
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Air conditioning
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Booking essential
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Counter dining
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Non-smoking restaurant
+81 6-6341-7738
Udonbo Osaka Honten
- 1-1-3 Umeda, Kita-ku, Osaka, 530-0001, Japan
- 1,000 – 1,500 JPY • Udon
MICHELIN Guide’s Point Of View
An owner-chef from Takamatsu runs this Sanuki udon restaurant. Following how it’s done back home, he uses Kagawa flour and water for the dough. The dashi has dried flakes of various different kinds of fish and Hidaka kombu added to make it stand up to the flavour of the noodles. The seasonal limited dishes are also compelling, such as ‘Ushiwaka Udon’ with wagyu and Kagawa wakame, and the ‘An-mochi Zoni Udon’ of mochi with bean paste floating in white miso soup.
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Air conditioning
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Cash only
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Counter dining
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Non-smoking restaurant
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Take away
©Michelin
Nagomizake Jin
- 1-3-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 1,500 – 9,000 JPY • Japanese
MICHELIN Guide’s Point Of View
The owner-chef, from Nagasaki Prefecture, gets a great deal of seafood directly from his hometown. Good fatty anago is available all year; try it in kabayaki or in a small pot with burdocks and eggs. There are numerous shuko, like Pacific bluefin tuna topped with a raw egg yolk, and salted and fermented squid entrails roasted on a ceramic plate. One creative dish is the spring rolls of Nagasaki-style champon: a mixture of noodles, seafood, and vegetables.
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Air conditioning
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American Express credit card
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Booking essential
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Cash only – lunch
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Counter dining
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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
©Michelin
Sobadokoro Toki
- 1-3-4 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 1,000 – 5,000 JPY • Soba
MICHELIN Guide’s Point Of View
Unpolished buckwheat comes from Otoineppu, Hokkaido, and is stone-milled to make nihachi and juwari soba. If you prefer it cold, try the rustic juwari. They go well with the sauce made with high-grade katsuo-bushi. Rolled sushi is another speciality, and it comes with all the sobas at lunchtime. There are also various shuko, including dashimaki tamago and sweetened boiled herring. This is a rare place where you can enjoy soba late into the night.
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Air conditioning
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American Express credit card
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Cash only – lunch
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Diners Club credit card
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JCB
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Mastercard credit card
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Non-smoking restaurant
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Reservations not accepted
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Take away
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Visa credit card
Chuka Bar Sawada
- 2-9-17 Sonezaki, Kita-ku, Osaka, 530-0057, Japan
- 4,000 – 6,000 JPY • Chinese
MICHELIN Guide’s Point Of View
The owner of Chugokusai S Sawada opened this second restaurant to offer casual enjoyment of authentic Chinese cuisine. The menu is made up of familiar orthodox dishes like sweet-and-sour pork with black vinegar, mapo tofu and shrimp cooked in chili sauce. It is great how dishes like cold rice vermicelli served on a seasonal basis, and crispy chicken – signature dishes at the main restaurant – are served à la carte here.
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Air conditioning
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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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Non-smoking restaurant
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Visa credit card
+81 6-6130-8870
Suigyo Murabayashi
- 1-2-17 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 2,000 – 8,000 JPY • Izakaya
MICHELIN Guide’s Point Of View
Fresh fish is the boast of this kappo izakaya. The first thing you’re served is tsukuri of the season—the fish supplied directly by fishermen and from fishing ports. We recommend the simmered fish which is cooked in soy sauce and water alone; the rice is cooked in a Shigaraki earthenware pot – and you might like to try that rice as tamagokake-gohan. Besides individual dishes, a set menu is available where you can enjoy various seafood dishes.
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Air conditioning
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American Express credit card
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Booking essential
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Cash only – lunch
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Counter dining
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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
+81 6-6344-3909
Shokudo Akari
- 1-6-27 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 5,000 – 7,000 JPY • Izakaya
MICHELIN Guide’s Point Of View
The word ‘Shokudo’ (‘dining hall’) was included in the name to encourage people to make casual use of the restaurant, and ‘Akari’ comes from the festival in Wakayama, the owner-chef’s home prefecture. The slow-cooked chicken liver has a soft texture, and filling for the spring roll is made with grated Cod shirako combined with white sauce. In a creative twist, the fried horse mackerel is done rare. The interior makes extensive use of timber from Wakayama.
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Air conditioning
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Booking essential
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Counter dining
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Non-smoking restaurant
+81 6-6341-3791
Kasane
- 1-2-14 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 4,000 – 9,000 JPY • Izakaya
MICHELIN Guide’s Point Of View
This small restaurant offers Kansai-style oden and various other Japanese dishes. The salty oden features a rich dashi made with Ma-kombu and dried tuna. Items include stewed wagyu sinew and seasonal ingredients like oyster and shirako. Also recommended are simple dishes like braised lotus root and nikujaga, to set you at ease. There are private rooms with horigotatsu-style sunken seating, suiting the restaurant to various uses.
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Air conditioning
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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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Non-smoking restaurant
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Private dining room
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Visa credit card
+81 6-6456-4155
Kitashinchi Shien
- 1-7-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 6,000 – 9,000 JPY • Yakitori
MICHELIN Guide’s Point Of View
The owner-chef uses seasonal ingredients in the yakitori set menu. In spring the soup features chicken shabu-shabu with Japanese parsley and burdock, and in autumn, dobinmushi with matsutake mushrooms and chicken. The use of antique plates to complement the rustic yakitori shows his experience in Japanese cuisine. The rice cooked in an earthenware pot and the sweets that come at the end speak of his experience with kaiseki cuisine.
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Air conditioning
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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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Non-smoking restaurant
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Visa credit card
+81 6-6341-0611
Tempei Kitashinchi Honten
- 1-8-12 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 2,000 – 3,000 JPY • Dumplings
MICHELIN Guide’s Point Of View
This speciality gyoza dumpling restaurant, with only gyoza and tsukemono dishes on the menu, opened in 1955. The bite-sized gyoza are wrapped in their thin skins, the corners of which are carefully folded. The fillings are Chinese cabbage, pork and Chinese chives, with no garlic used. They are steam cooked on a special iron plate with the folds in the skin cooked aromatic for a flavour accent. Try them first as is, then perhaps with vinegar or soy sauce.
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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
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Take away
Shushi Mon
- 2-5-37 Sonezaki, Kita-ku, Osaka, 530-0057, Japan
- 5,000 – 7,000 JPY • Izakaya
MICHELIN Guide’s Point Of View
The entrance looks like that of a private house and they are very proud of their wide selection of Japanese sake and seafood-centred dishes. We recommend the minced seared katsuo eaten with garlic and soy sauce. The ‘Negiana’ is a speciality that has been around since the restaurant’s founding and features green onions in fried anago. Also try the grilled sandwich with shimesaba and red turnips and the steamed awabi with liver and soy sauce.
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Air conditioning
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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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Non-smoking restaurant
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Notable sake list
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Visa credit card
+81 6-6364-3573
Kosai Fukumimi
- 1-1-8 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 4,000 – 6,000 JPY • Chinese
MICHELIN Guide’s Point Of View
This hidden restaurant with no sign is on the 2nd floor of a multi-tenant building. The chef has made Cantonese cuisine his speciality and is known for whole steamed fish, like red-spotted grouper and stonefish, supplied directly by fishermen in Ehime prefecture. Also popular is the chicken and tofu stew, with anchovies from China; water spinach stir-fried with shuto; and the fried rice using homemade-style char siu. The midnight closing time is convenient.
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Air conditioning
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Booking essential
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Cash only
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Counter dining
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Non-smoking restaurant
+81 6-6348-0044
kushiage 010
- 1-1-41 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 5,000 – 7,000 JPY • Kushiage
MICHELIN Guide’s Point Of View
The owner-chef has experience in both French and Italian cooking. The dishes he creates have hints of cuisine from around the world, such as the tandoori chicken with curry and yoghurt sauce and the pairing of duck meatloaf with parmesan cheese. Then there are fun dishes such as the fish burger of kinmedai and buri. With the ‘Special Course’, you get, among other things, twelve skewers, three small dishes, and a special curry.
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Air conditioning
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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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Non-smoking restaurant
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Visa credit card
+81 6-6131-8878
©Michelin
Yakitori Matsuri
- 2-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
- 4,500 – 6,000 JPY • Yakitori
MICHELIN Guide’s Point Of View
The owner-chef here took over a restaurant that his old mentor had once run. Here he can be found at the grill, mindful of the heritage he’s acquired. He uses the same breed of Hinai chicken, as when he apprenticed. The same is true of his choice of kishu-binchotan, prized for its consistent flame. The focus at Yakitori Matsuri is the omakase, but he includes single-dish items in the mix, too, such as mizutaki, plain-boiled ingredients served with dipping sauce, and duck sukiyaki.
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Air conditioning
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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
+81 6-6459-7785
©Michelin
Yamaji
- 1-2-3 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 5,000 – 8,000 JPY • Izakaya
MICHELIN Guide’s Point Of View
Thick Sanuki udon and ingredients from Kagawa Prefecture are the hallmarks here. The izakaya represents the search for his roots of owner-chef Ryusuke Yamaji, who comes from Miki. Fish caught in the Seto Inland Sea, Cochin chicken from Sanuki and olive-fed beef are notable ingredients. The udon is a unique version, while the oden is flavoured with miso in the Sanuki style. For the signature finale, udon with shrimp paste and raw egg is a parting treat.
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Air conditioning
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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
+81 6-6455-1881
©Michelin
Aka to Shiro
- 3F, Tanaka Bldg, 1-1-41 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- 5,000 – 7,000 JPY • Sushi
MICHELIN Guide’s Point Of View
The chef uses two types of vinegared rice: red-vinegared rice for tuna and blue-backed fish, and white-vinegared rice for shrimp and white-fleshed fish. The red vinegar is a style popular in the Kanto region, while the ‘white’ vinegar (rice vinegar with sugar) is a Kansai speciality with strong roots in oshizushi. The combination of red and white, east and west, creates a dialogue between variations, respecting the spirit of each. Aka to Shiro also means ‘red and white’
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Air conditioning
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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
+81 6-6442-1277
©Michelin
Tsuru to Kame
- 4-12-17 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
- 5,500 JPY • Sushi
MICHELIN Guide’s Point Of View
This restaurant buzzes with guests here for the richly varied omakase. It all starts with a seasonal appetiser, and is unique in that à la carte dishes appear even after the nigiri. Full of seasonal vegetables, the ‘Atemori’ is the supreme snack, born of the owner-chef’s experience in Japanese cuisine. No effort is spared on the toppings, including smoking the tilefish. The meal here more than satisfies, the final delight being hand-rolled sushi
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Air conditioning
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Booking essential
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Cash only
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Counter dining
+81 6-6365-8500
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