[2021 미슐랭 가이드] 딤섬을 즐길 수 있는 서울의 미쉐린 레스토랑 5곳

탱글탱글한 새우살을 넣은 하가우와 돼지고기와 해산물을 다져 넣은 샤오마이, 부드러운 창펀에 이르기까지 딤섬을 맛볼 수 있는 미쉐린 레스토랑 5곳을 소개합니다.

딤섬은 기원전부터 광저우를 중심으로 한 중국 남동부의 광둥 지방에서 만들어 먹던 음식으로 알려져 있습니다. 현재는 상하이를 비롯해 중국 전역과 한국, 미국, 유럽 등 세계 각지에 딤섬 레스토랑이 퍼져 있지만, 광둥이 그 원산지라고 할 수 있죠. 성젠바오, 샤오롱바오처럼 딤섬을 베어물었을 때 육즙이 가득 흘러나오는 것부터 탱글탱글한 새우살을 넣은 하가우와 돼지고기와 해산물을 다져 넣은 샤오마이에 이르기까지, 딤섬은 각양각색의 매력으로 미식가를 유혹합니다.

딤섬은 전통적으로 아침 또는 점심식사 메뉴입니다. 현지에 여행을 간 것처럼, 오전 또는 점심 메뉴로 차와 함께 딤섬을 즐겨 보는 것은 어떨까요? 미쉐린 가이드가 맛있는 딤섬을 즐길 수 있는 레스토랑 5곳을 소개합니다.

유 유안

미쉐린 가이드 서울 2021 1 스타

미쉐린 가이드 서울에 5년 연속 1 스타 레스토랑으로 이름을 올리고 있는 유 유안에서는 수준 높은 딤섬 메뉴를 즐길 수 있습니다. 평일 점심의 딤섬 세트, 주말 브런치 딤섬 세트가 제공되며 음료 페어링도 선택 가능합니다. 냉채 메뉴로 시작해 가장 기본적인 새우 하가우와 샤오마이, 풍부한 버섯 향을 느낄 수 있는 버섯 딤섬은 물론 다양한 튀김 딤섬도 제공됩니다. 광동 현지를 떠올리게 하는 순무 케이크 볶음도 빼놓지 말아야 할 메뉴입니다.

미쉐린 가이드의 평가: 모던 중국 패션의 절정을 찍었던 1920년대 상하이. 그 화려함을 모티브 삼아 디자인한 중식 전문점 유 유안은 비취색과 금색, 대리석의 은은하고 고급스러운 조화가 매력적인 곳이다. 입구를 지나면서 눈에 들어오는 오리 숙성고는 유 유안이 추구하는 요리의 콘셉트를 잘 보여준다. 광둥식 요리를 앞세우고 있지만, 중국 내 다른 지역의 특색 있는 음식도 함께 선보인다. 이곳의 인기 메뉴는 베이징 덕으로, 반 마리도 주문 가능하다. 주말 브런치도 인기를 끌고 있는데, 유 유안의 수준 높은 딤섬 요리를 맛볼 수 있다.

구복만두

미쉐린 가이드 서울 2021 빕 구르망

기본적인 맛에 충실하며, 합리적인 가격으로 많은 사람들의 사랑을 받는 구복만두. 담백한 돼지고기와 채소, 풍부한 육즙이 매력적인 소룡포를 비롯해 눈꽃 모양의 밑바닥이 보는 재미를 주는 구복만두가 대표적입니다. 계란과 생 새우를 넣어 고소한 맛이 일품인 새우만두와 한국인의 입맛에 맞춘 김치만두까지 메뉴의 종류가 많지는 않지만 만족스러운 맛으로 늘 문전성시를 이룹니다.

미쉐린 가이드의 평가: 한국인 남편과 중국인 아내가 운영하는 구복만두는 좋은 재료로 정성껏 빚은 맛있는 만두를 저렴한 가격에 즐길 수 있는, 가격 만족도가 훌륭한 식당이다. 이곳의 대표 메뉴는 뜨거운 기름에 노릇하게 구운 후 자작하게 물을 부어 수분이 모두 증발할 때까지 찌는 일명 ‘물에 튀긴 만두’다. 스테디셀러인 샤오롱바오와 통새우 만두에 김치 만두도 별미. 테이크아웃도 가능하며, 주류는 판매하지 않는다.

쥬에

미쉐린 가이드 서울 2021 플레이트

뛰어난 퀄리티의 딤섬을 맛볼 수 있는 쥬에. 전복을 올린 전복쇼마이와 샥스핀을 넣은 봉안어시교, 송이와 우롱찻잎을 넣은 우롱송이교자 등 섬세하고 풍미가 가득한 고급스러운 딤섬 메뉴를 고르는 즐거움이 있습니다. 부드럽고 쫄깃한 새우 창펀과 바삭한 식감 뒤로 이엊는 송로버섯 바닷가재 춘권도 선택할만한 메뉴입니다.

미쉐린 가이드의 평가: ‘쥬에’는 중국 귀족에게 부여하던 작위를 뜻하는 말을 중국식으로 발음한 것이다. 정통 광둥식 요리를 선보이는 ‘쥬에’는 코스 메뉴 역시 ‘공작’, ‘후작’, ‘백작’, ‘자작’, ‘남작’처럼 작위의 이름을 따서 구성했다. 이곳의 대표 메뉴인 돼지 바비큐는 특제 양념에 잰 통고기를 고온에서 구워 껍질의 바삭함과 촉촉한 살코기의 풍부한 육즙을 동시에 느낄 수 있다. 또한 13가지가 넘는 딤섬 중 하나인 라창펀과 전복을 올린 시우마이, 그리고 춘권은 꼭 맛봐야 할 메뉴다. 각종 요리에 곁들일 수 있는 중국 차도 준비되어 있다.

 

팔레드 신

미쉐린 가이드 서울 2021 플레이트

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홍콩의 어느 화려한 레스토랑을 연상시키는 팔레드 신에서는 점심에 얌차, 딤섬 세트 메뉴를 즐길 수 있습니다. 얌차는 글자 그대로 ‘차를 마시다’라는 의미인데, 광둥 지역에서 오전에 차와 딤섬을 곁들이는 것을 지칭합니다.

산라 소룡포와 메추리알 트러플 샤오마이, 캐비어를 곁들인 해물 딤섬, 전복소스 유바 롤 등 팔레드 신의 방식으로 고급스럽게 만들어 낸 뛰어난 품질의 딤섬을 즐길 수 있습니다. 반투명의 보들보들한 쌀피 속에 달콤짭짤한 양념을 한 돼지고기나 갖은 채소 등 넣어 만드는 창펀도 훌륭합니다.

미쉐린 가이드의 평가: 우아한 프렌치 감성이 물씬 풍기는 레스케이프 호텔에서 유일하게 동양의 맛과 멋을 느낄 수 있는 곳, 중식당 ‘팔레드 신’이다. 가장 화려했던 시절에 상하이가 가지고 있던 아름다움을 모던한 다이닝 공간으로 풀어 냈다. ‘팔레드 신’은 전통 중식의 맛을 추구하지만 때로는 현대적인 색깔을 과감하게 요리에 입히기도 한다. 이곳에서는 중국의 지역적 특색이 반영된 요리를 다양하게 즐길 수 있는데 그 중 하나가 바로 딤섬이다. 지역색이 뚜렷한 북경 오리 역시 인기 메뉴다.

크리스탈 제이드

미쉐린 가이드 서울 2021 플레이트

편안하고 캐주얼한 분위기에서 맛있는 딤섬을 종일 즐길 수 있습니다. 본토의 정취를 잘 살린 기본적인 홍콩식 딤섬 새우 교자와 쇼마이, 부추교자를 비롯해 풍부한 육즙을 담은 소룡포도 인기 메뉴입니다.

미쉐린 가이드의 평가: 아시아와 미국 등지에 다수의 지점을 운영하고 있는 크리스탈 제이드는 싱가포르에서 광둥식 요리를 전문으로 선보이는 중국식 체인 레스토랑이다. 레스토랑, 딤섬 전문점, 익스프레스점 등 현재 우리나라에만 10여 곳의 매장을 운영하고 있다. 상하이식 요리와 광둥식 요리, 홍콩식 딤섬 등 다양한 지역의 음식을 제공하는 이곳의 대표 메뉴로는 XO 소스에 조리한 새우 관자 요리와 짜장 소스 치킨 요리 등을 꼽을 수 있다. 이곳에선 모던 하면서도 중국의 정취를 느낄 수 있는 쾌적한 다이닝 공간에서 식사를 즐길 수 있다.

[2021 미슐랭 가이드] 미쉐린 가이드가 소개하는 서울의 바비큐 6선

소, 닭, 돼지, 양, 쭈꾸미에 이르기까지 서울에서는 뛰어난 수준의 다양한 바비큐를 맛볼 수 있습니다.

‘하늘은 높고 말은 살찐다’는 천고마비의 계절, 가을입니다. 아침 저녁으로 쌀쌀해진 날씨에 불판에 올려 지글지글 구운 바비큐 요리가 더욱 맛있게 느껴지는 시기죠. 세계 어느 도시에 비하더라도 다양한 종류의 바비큐를 즐길 수 있는 서울에서, 가을의 맛과 멋을 즐겨 보세요. 소, 닭, 돼지, 양, 쭈꾸미에 이르기까지 다양한 식재료를 맛있게 구워 즐길 수 있는 미쉐린 레스토랑 6곳을 소개합니다.

버드나무집

미쉐린 가이드 서울 2021 플레이트

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평창과 횡성 농장의 1++등급 암소만을 사용하는 한우구이 전문점 ‘버드나무집’은 오랫동안 한 자리를 지키며 특유의 전통적인 느낌을 간직하고 있는 곳입니다. 77년부터 판매된 주물럭을 비롯해 은은하게 입맛을 돋우는 양념 갈비는 석쇠에 올려 숯불에 구워 제공됩니다. 고기에 배어든 숯불 향과 촉촉한 육즙이 매력적이라, 다양하고 세련된 한우 구이 레스토랑도 많이 생겨났지만 여전히 사랑받고 있습니다.

미쉐린 가이드의 평가
버드나무집은 1977년부터 명맥을 이어온 한우 구이 전문점이다. 초창기엔 주물럭만을 판매했지만, 지금은 소갈비와 특수 부위도 제공한다. 오랜 세월 한자리를 지켜온 동네 터줏대감답게 한 집안의 3대가 단골인 경우도 많다고 한다. 간장을 전혀 사용하지 않고 천일염으로만 간한 암소 갈비는 특유의 부드러운 육질과 고소한 풍미를 자랑한다. 조미료를 넣지 않은 깔끔하고 삼삼한 반찬 역시 이곳만의 매력이다.

세미계

미쉐린 가이드 서울 2021 빕 구르망

철판이나 숯불에 구워 즐기는 닭갈비도 언제나 좋은 선택이지만, 닭 목살과 다양한 특수부위를 숯불에 구워 내는 세미계도 서울의 닭 바비큐 레스토랑에 다양성을 더하고 있습니다. 대표 메뉴인 닭 목살구이에 다국적인 감성을 더해 치즈 퐁듀와 토르티야도 함께 즐기며 맛의 외연을 넓힙니다. 을 대표 메뉴로 하는 곳이다. 레스토랑의 비법을 더한 파김치 볶음밥도 고기를 즐긴 뒤 빼놓을 수 없는 메뉴입니다.

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미쉐린 가이드의 평가
한남동 대사관로 오르막길에 위치한 세미계는 참숯 닭갈비 구이 전문점으로, 초벌구이해서 내오는 부들부들한 닭갈비와 고소한 치즈 뚝배기가 맛있는 곳이다. 또한 닭의 특수 부위도 다양하게 맛볼 수 있는데, 이곳의 베스트셀러는 닭 목살이다. 흔히 떠올리는 뼈만 앙상한 닭의 목이 아닌 목부터 등까지 발골한 살코기로 만들어 쫄깃한 식감을 자랑한다. 푸짐하고 맛깔스러운 반찬을 닭 살과 함께 토르티야에 싸 먹는 재미도 쏠쏠하다.

곰바위

미쉐린 가이드 서울 2021 플레이트

30여년째 영업중인 곰바위는 한우 특수부위인 양, 곱창을 선보입니다, 맵고 달콤한 양념 위주의 양, 대창구이 음식점이 많지만 곰바위의 대표 메뉴는 백양구이로 질 좋은 재료를 앞세워 선보이며 미식가들의 사랑을 받고 있습니다. 숯불에 구운 두툼하고 쫄깃한 특양구이와 함께, 다양한 한우 부위를 맛볼 수 있는 것도 장점입니다.

미쉐린 가이드의 평가
1983년, 삼성동 봉은사 인근에 소규모로 시작한 곰바위는 질 좋은 한우의 양과 대창구이를 전문으로 하는 곳이다. 현재는 본관 뒤편에 3층 규모의 신관이 자리하고 있어 레스토랑의 과거와 현재 모습을 한눈에 알 수 있다. 고소한 풍미와 쫄깃한 식감이 별미인 특양구이와 대창구이 외에도 꽃등심, 갈비, 차돌박이 등 다양한 부위의 한우를 함께 맛볼 수 있다. 수작업으로 정성스레 손질한 양과 대창은 참숯에 구워 깊은 풍미를 지니고 있다. 내부는 늘 분주하지만 깔끔하고 기능적인 것이 특징이다.

충무로 쭈꾸미 불고기

미쉐린 가이드 서울 2021 빕 구르망

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바비큐 음식점을 떠올리면 흔히 돼지와 소 등 육고기를 떠올리는 경우가 많지만 해산물도 빼놓으면 아쉽습니다. 양념한 쭈꾸미와 관자를 숯불에 구워 먹는 ‘쭈꾸미 불고기’는 허름한 분위기 속에서도 특유의 정감 있는 요리를 무기로 오랜 시간 사람들의 발걸음을 이끌고 있습니다. 굽기 전 보이는 빨간 양념이 매울 것처럼 보이지만 생각보다 많이 맵지 않고, 숯불 향이 더해져 감칠맛과 향이 뛰어납니다. 양념이 쉽게 탈 수 있어 자주 뒤집어가며 구워야 진가를 느낄 수 있는 쭈꾸미는 부드럽고 탱글탱글한 속살과 촉촉함, 소탈하면서도 직관적인 맛과 풍미가 매력입니다.

미쉐린 가이드의 평가
어린 시절, 한정식 레스토랑을 운영하셨던 어머니의 영향으로 식당을 운영하게 되었다는 현 대표가 1976년에 문을 연 충무로 쭈꾸미 불고기. 이곳은 숯불에 구운 주꾸미 불고기 메뉴로 40년 동안 외길을 걸어온 충무로의 명물로 한 끼 식사, 또는 안주로 여전히 많은 이들의 사랑을 받고 있다. 이 집의 특제 주꾸미 양념은 ‘마력의 소스’라 불릴 만큼 감칠맛이 있고 또 맛있게 맵다. 주꾸미와 키조개 관자를 함께 내오는 모둠도 이곳의 인기 메뉴다. 식사의 마무리로는 매콤한 ‘쭈꾸미 야채 볶음밥’을 추천한다.

이치류

미쉐린 가이드 서울 2021 플레이트

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삿포로식 양고기 구이를 즐길 수 있는 이치류도 국내 칭기즈칸 메뉴를 대중적으로 널리 알린 곳 중 하나입니다. 가운데가 볼록하게 솟은 불판 위에 신선한 양고기를 구워 먹는 칭기스칸 메뉴와 함께, 시원한 맥주 한 잔을 곁들이면 여행을 온 듯한 느낌을 즐길 수 있습니다. 이처럼 전통적인 한식 바비큐 메뉴 외에도 다국적인 바비큐 요리들이 서울의 미식 지형을 넓게 확장하며 다양한 경험을 제공합니다.

미쉐린 가이드의 평가
‘일류’를 의미하는 일본어 이치류. 국내 최초의 삿포로식 양구이 전문점으로, 1년 미만의 호주산 생 양고기만을 취급하며, 삿포로에서 직접 공수한 칭기즈칸 불판과 인체에 무해한 비장탄을 사용해 고기를 굽는다. 숙련된 직원들이 돌아가면서 빠른 손놀림으로 고기를 직접 구워주기 때문에 양고기에 익숙지 않은 고객도 편안하게 즐길 수 있다. 바 형식의 그릴 테이블은 즐거운 식사 분위기에 한몫하는 이치류 본점만의 개성으로, 양고기를 즐기기에 더없이 훌륭하다.

금돼지식당

미쉐린 가이드 서울 2021 빕 구르망

‘돼지고기’, 특히 ‘삼겹살’만큼 한국식 바비큐를 상징하는 메뉴가 있을까요? 금돼지식당은 심혈을 기울여 고른 돼지 품종의 삼겹살과 목살 등을 판매하며 미식가들 사이의 소울푸드 식당으로 빠르게 자리잡았습니다. 탄력있는 식감과 풍부한 육즙이 매력적인 돼지고기 구이는 서울의 바비큐를 대표합니다.

미쉐린 가이드의 평가
신당동 길가에 자리한, 흰색 타일에 황금색 간판이 눈에 띄는 금돼지식당은 식사 시간이 아닌데도 문밖으로 길게 줄 서 있는 풍경이 낯설지 않을 만큼 인기가 높다. 이곳의 대표는 살코기의 풍부한 육즙, 탄력 있고 쫄깃한 식감, 그리고 지방의 풍미가 잘 살아 있는 돼지 품종을 찾기 위해 오랜 시간을 투자했는데, 그 답은 요크셔와 버크셔, 그리고 듀록 돼지의 교배종인 YBD 돼지에 있었다고 한다. 갈비뼈가 붙어 있는 본삼겹과 등 목살 등의 특수 부위를 연탄불에 달군 주물 판에 구우면 고기가 타지 않고 맛있게 익는다. 그 흔한 돼지고기지만, 한번 맛보면 절대 잊을 수 없을 것이다. 예약은 받지 않는다.

[MICHELIN GUIDE JAPAN] OSAKA Yodogawa-ku BIb Gourmand 오사카편8

©Michelin

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 serves orthodox Kansai-style unagi. Quality fatty domestic unagi is procured from all over Japan. Grilled without steaming, it’s golden in colour with a fluffy texture and crispy, fragrant skin. The owner-chef dresses the live unagi and skewers it, grilling it whole over bincho charcoal. Getting to watch this whole process from your seat is unprecedented.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

+81 6-6302-7200

[MICHELIN GUIDE JAPAN] OSAKA Tennoji-ku BIb Gourmand 오사카편7

©Michelin

Shitennoji Hayauchi

  • 1-12-16 Shitennoji, Tennoji-ku, Osaka, 543-0051, Japan
  • 1,000 – 3,000 JPY • Soba
MICHELIN Guide’s Point Of View

The owner-chef visits the production area himself to procure choice buckwheat berries. He uses homemade flour exclusively and employs different milling methods depending on the buckwheat. The ‘Hosobiki Seiro’ is a toichi combination of marunuki flour and wheat flour, and goes down smoothly. Unpolished buckwheat is milled to make the rustic ‘Arabiki Inaka’. If you prefer sake to sweets, we recommend the soba-zen, which comes with a small seasonal dish.

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • MDiners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Take away
  • Visa credit card
+81 6-6773-2858

Au Soleil Couchant

  • 1-14-25 Shitennoji, Tennoji-ku, Osaka, 543-0051, Japan
  • 1,500 – 6,000 JPY • French
MICHELIN Guide’s Point Of View

The name of the restaurant comes from the area, which has been called ‘Sunset Hill’ for its beautiful evening landscape. Keeping the preparations simple, the chef wants his customers to enjoy the taste of freshly prepared ingredients. The standard menu includes ‘Smoked Salmon and Salmon Rillettes’ and ‘Braised Mochi Pork Loin with Cabbage.’ The portions are plentiful, with generous servings of vegetables.

  • Air conditioning
  • Booking essential
  • Cash only – lunch
  • Non-smoking restaurant
  • Visa credit card

+81 6-6776-8616

©Michelin

Chiara

  • 20-2 Shimpoincho, Tennoji-ku, Osaka, 543-0041, Japan
  • 4,000 – 7,000 JPY • Italian
MICHELIN Guide’s Point Of View

The owner-chef was drawn to the natural environment of northern Italy and studied the cuisine of the mountain regions. The menu has a lot of meat dishes, starting with home-style sausages and ham. For the handmade pasta, there is agnolotti del plin with the flavours of butter and sage, and tajarin of liver or mushrooms, to name a couple. Come here for the straightforward, powerful flavours of traditional Italian cuisine, delivered without affectation.

  • 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 6-6777-9339

Bubu

  • 2-32 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan
  • 2,000 – 3,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

This inconspicuous restaurant is in the back of an arcade in the Tamatsukuri neighbourhood. The owner-chef makes ample use of yam in the pancake mixture for extra lightness. Try the mochi and cheese okonomiyaki, which brings out the harmony of the ingredients, and the multi-ingredient Bubu Special; the sweet sauce goes well with them. The varied menu includes everything from à la carte dishes to seafood teppanyaki and original yoshokuyaki pancakes.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant

+81 6-6777-1958

[MICHELIN GUIDE JAPAN] OSAKA Nishi-ku BIb Gourmand 오사카편6

©Michelin

Chasuiro Tokinoha

  • 1-21-2 Shinmachi, Nishi-ku, Osaka, 550-0013, Japan
  • 1,000 – 8,000 JPY • Chinese
MICHELIN Guide’s Point Of View

The sounds of erhu and yueqin playing in the background, together with the decorations, create the feeling of actually being in China. The focus is on dim sum and Chinese tea. You can try familiar items like xiaolongbao and daikon cake to creative dishes like grilled gyoza dumplings with Chinese chives and dougan, and steamed mapo dumplings. Enjoy the meal with a selection of Chinese teas that differ in flavour depending on the degree of fermentation.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Take away
  • Visa credit card
+81 6-6532-6001

[MICHELIN GUIDE JAPAN] OSAKA Kita-ku BIb Gourmand 오사카편5

 

Hachidori

  • 1-20-2 Miyakojimakitadori, Miyakojima-ku, Osaka, 534-0014, Japan
  • 4,000 – 6,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

The owner-chef opened this restaurant out of a desire to broaden the appeal of sake, having trained in an izakaya run by a sake brewer. The menu consists mainly of seafood dishes that go well with sake. The chef is very fond of vegetables from Shōnai, so uses them, too. Popular is the ramen made with kombu dashi and sake lees, and the oden in winter. Enjoying mushikan (sake warmed by steaming) with your meal is the popular style here. The husband-wife team are warmly hospitable, and the drinks keep flowing.

  • Air conditioning
  • Booking essential
  • Cash only
    Counter dining
    Non-smoking restaurant
  • Notable sake list

+81 6-6929-8107

Naniwashusai Rojin

  • 2-1-37 Katamachi, Miyakojima-ku, Osaka, 534-0025, Japan
  • 6,000 – 9,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

Enjoy seasonal shuko and junmai-shu. With the omakase assortment, you can try small portions of various items, including fukinoto, burdock root and fish with miso paste, and so: a cheese made in Japan in ancient times. The tsukuri features fresh fish that comes directly from Oshima, Ehime, and goes well with homemade hijiki seaweed salt. Emphasis is placed on warmed sake, as it goes well with fermented foods like miso and soy sauce.

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Non-smoking restaurant
  • Notable sake list
  • Visa credit card

+81 70-4326-8145

[MICHELIN GUIDE JAPAN] OSAKA Kita-ku BIb Gourmand 오사카편4

©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.

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Non-smoking restaurant
  • Reservations not accepted
  • 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.

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Non-smoking restaurant
  • 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.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • 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.

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card
+81 6-6371-1115
©Michelin 

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.

  • Air conditioning
  • Counter dining
  • Non-smoking restaurant
  • Take away
+81 6-6346-3338
©Michelin

Kiji

  • 9-20 Kakudacho, Kita-ku, Osaka, 530-0017, Japan
  • 1,000 – 2,000 JPY • Okonomiyaki
©Michelin

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.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • 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.

  • Air conditioning
  • Booking essential
  • 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.

  • 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
  • Private dining room
  • 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.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • 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.

  • 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 6-6345-1122

©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.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • 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.

  • Air conditioning
  • Booking essential
  • Counter dining
  • 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.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Take away
+81 6-6458-5518

[MICHELIN GUIDE JAPAN] OSAKA Ikuno-ku BIb Gourmand 오사카편3

©Michelin

Omoni

  • 3-3-2 Momodani, Ikuno-ku, Osaka, 544-0034, Japan
  • 1,500 – 4,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

Standard okonomiyaki like pork and squid is available, but we also recommend trying the original okonomiyaki. Many offerings are named after a celebrity, which means they were involved in its creation. The ‘Genki Modern Yaki’ and the ‘Deluxe Yaki’ are filling and made with lots of ingredients. Another recommendation is the ‘Tokusei Yakisoba’, whose spicy kimchi goes well with the texture of the beef tendon.

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Reservations not accepted
  • Visa credit card

+81 6-6717-0094

 

 

[MICHELIN GUIDE JAPAN] OSAKA Fukushima-ku BIb Gourmand 오사카편2

©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
+81 6-6451-0151

[MICHELIN GUIDE JAPAN] OSAKA Chou_ku BIb Gourmand 오사카편1

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Aozora Blue

  • 4-5-8 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan
  • 1,000 – 5,000 JPY • Udon

MICHELIN Guide’s Point Of View

The owner-chef served apprenticeships in a number of soba restaurants. Charmed by the fragrance of the flour that he milled himself, he resolved to try his hand at udon. He is particularly proud of his ‘Arabiki (Coarse Ground) Udon’. If you want a simple taste, we recommend the ‘Zaru Udon’. The ‘Aburigamo no Tsukejiru Udon’ of flame-grilled duck with dipping sauce was inspired by soba. You can try a wide array of snack dishes with some sake, and finish with udon.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
+81 6-4708-8812

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Botani:Curry

  • 4-5-3 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

The feature dish here is ‘Botani Curry’, reflecting the amount of ‘botanical’ (i.e., vegetable) content in the dish. Multiple spices are added to a broth made from chicken and flavourful vegetables, giving it more aroma than spiciness; the sweetness from onion and honey adds mellowness. There’s a good assortment of side dishes, mainly of beans and root vegetables, which add vivid colour – enjoy adding bits and pieces of them to tweak the flavour of the curry.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant

Yoshinosushi

  • 3-4-14 Awajimachi, Chuo-ku, Osaka, 541-0047, Japan
  • 3,000 – 5,000 JPY • Sushi
MICHELIN Guide’s Point Of View

This is the birthplace of oshizushi, which caught on throughout Osaka. In the late Edo period, the first-generation owner-chef switched from running an inn to a sushi restaurant, and the third-generation owner-chef came up with the idea of sushi in a box. It’s called ‘8.5 cm kaiseki’ because the small box offers the five colours and five tastes of kaiseki in the form of grilled items, nimono and vinegared items.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
+81 6-6231-7181
 Jibundoki
  • 4-5-11 Minamikyuhojimachi, Chuo-ku, Osaka, 541-0058, Japan
  • 4,000 – 6,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

This popular restaurant is run by a husband and wife team. In addition to okonomiyaki and stir-fried noodles, the wide variety of teppanyaki is appealing. There are many creative skewered items, including ‘Kyo Nama-fu’, ‘Fresh Octopus with Shuto Sauce’ and ‘Umaki’. Start with the ‘Ebipan’, which is toast topped with minced shrimp, made without oil. We recommend the pork okonomiyaki which has a light texture and traps in the pork flavour.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining

 +81 6-6253-1661

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 Yakitori Hamada
  • 4-3-8 Kitakyuhojimachi, Chuo-ku, Osaka, 541-0057, Japan
  • 3,000 – 5,000 JPY • Yakitori
MICHELIN Guide’s Point Of View
This restaurant was based on the idea of being a getaway for grown-ups, so is out of the way, in the basement of a condominium. Most of the chicken comes from Nara – try the heart or liver and you’ll realise just how much freshness is prized here. The owner-chef is very attentive and accommodating, changing the taste of the skewer, for example, based on your choice of sake. The appetisers provide a seasonal touch that the yakitori alone cannot.
  • Air conditioning
  • Booking essential
  • Counter dining
  • Private dining room

+81 6-4708-7709

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Tavernetta da Kitayama

  • 4-3-12 Kitakyuhojimachi, Chuo-ku, Osaka, 541-0057, Japan
  • 1,500 – 7,000 JPY • Italian
MICHELIN Guide’s Point Of View

The chef trained in northern Italy and each dish on the menu brings Japanese ingredients creatively together based on traditional Italian cuisine. Examples include the marinated mackerel and avocado terrine and the beef tongue and spinach with ragù sauce. Enjoy choosing, too, from a wide variety of meat dishes. The set menus are an option, but we also recommend ordering à la carte dishes and sharing the many different flavours.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • MDiners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Take away
  • Visa credit card
+81 6-6251-3376

 

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Nihonshuzammai Utsutsuyo

  • 3-2-1 Hommachi, Chuo-ku, Osaka, 541-0053, Japan
  • 5,000 – 8,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

Only Japanese sake is served out of a desire to have customers experience the many ways it can be matched with food. The preference in Kansai is for freshly filleted sashimi but here it is thoroughly matured. There are regional dishes from the owner-chef’s home prefecture of Kagawa and others that go beyond the confines of Japanese cuisine and showcase his experience in French cuisine, like ratatouille and liver pâté with grilled apples.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Notable sake list
  • Shoes must be removed
+81 6-6281-8322

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Banya Hana

  • 2-3-4 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan
  • 1,000 – 5,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

This kappo izakaya is supervised by the small Ichijunisai Ueno restaurant chain. Using the same ingredients as the restaurants, the owner-chef himself puts together the menu. There are various creative dishes, including roast beef served with oba or raw uni, and braised chicken. We also recommend the chargrilled seasonal vegetables and seafood. The speciality is tai chazuke, which features a fragrant and pleasant sesame and tai aftertaste.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant
+81 6-6232-3768

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ça marche

  • 1-5-7 Kitahama, Chuo-ku, Osaka, 541-0041, Japan
  • 2,500 – 7,000 JPY • French
MICHELIN Guide’s Point Of View

Informal, enjoyable French cuisine is the concept here, and the food is served in such a way that those used to eating with chopsticks can readily do so. Classic culinary techniques form the basis, with the extra special element of Japanese ingredients. The menu features straightforward dishes that simply bring out the natural flavours of the ingredients. Game can be enjoyed in winter, such as deer and wild boar supplied by hunters in Wakayama.

  • Air conditioning
  • VAmerican 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 6-4707-0123

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Kitahama Anagoya

  • 1-8-5 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan
  • 1,500 – 7,000 JPY • Anago / Saltwater Eel
MICHELIN Guide’s Point Of View

Larger-sized anago from all over the country are used here. We recommend the anago set menu, which includes anago in every dish, with an appetiser, grilled anago and shabu-shabu at the end. The ‘Rokusai-mori’ includes lightly broiled sashimi, thin-sliced tsukuri and shredded tsukuri as well as seasonal seafood, and allows you to fully enjoy the anago. There is also seasonal shuko to go with sake. We recommend the hitsumabushi at lunchtime.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
+81 90-2288-8299

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Udondokoro Shigemi

  • 2-1-4 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan
  • 1,000 – 1,500 JPY • Udon
MICHELIN Guide’s Point Of View

Enjoy a marriage of Sanuki udon and Osaka dashi. The owner-chef undertook repeated udon-making apprenticeships in Kagawa. The dough is rested for a day before being made into noodles, so is chewy in texture. If it’s your first time here, we recommend the Sanuki-style such as with pure soy sauce, or with raw egg. The kitsune udon (with deep-fried tofu), said to have begun in Osaka, and the meat udon, served in a limited quantity daily, are tweaked for local tastes.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

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Naniwa Menjiro

  • 4-1-17 Namba, Chuo-ku, Osaka, 542-0076, Japan
  • 1,000 – 1,500 JPY • Ramen
MICHELIN Guide’s Point Of View

The owner-chef heeded the call of cuisine while helping out at his elder brother’s ramen restaurant. Along with his brother and his friends he perfected the ‘Ohgonbai Ramen’, with a broth made from both freshwater clams and dashi, with the addition of soy sauce kaeshi. It has sweetness from scorched onions, and the bracing fragrance of yuzu, whetting the appetite. Since it’s located inside Kintetsu Namba Station, you can enter by purchasing a platform ticket that comes with a discount coupon.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

+81 6-6575-7536

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Ramen Kuon

  • 1-4-3 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan
  • 1,000 – 1,500 JPY • Ramen
MICHELIN Guide’s Point Of View

The owner-chef says that changing the thick sauce means changing the dashi. He uses different dashi for each flavour. For soy sauce ramen, he uses dashi made from chicken and potherbs; for salt ramen, he uses dashi made from dried sardines; and for limited winter miso ramen, he uses dashi made from chicken bones. The noodles are crimped with high water content and go well with the broth. The feature dish is soy sauce ramen; the mushroom paste gives it a unique flavour.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

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Sumibiyakitori Ikoka

  • 3-3-3 Otedori, Chuo-ku, Osaka, 540-0021, Japan
  • 3,000 – 5,000 JPY • Yakitori
MICHELIN Guide’s Point Of View

Priority is placed on the savouriness of the fat in the chicken and its freshness. The owner-chef doesn’t source his chicken from any one place, but purchases it part by part, judging it on its merits. He skewers large pieces and cooks them over bincho charcoal. He is particularly proud of the neck meat skewer, drawing out the flavour with some fine-tuned grilling. The meatloaf is delicious, combining the texture of skin and the flavour of onion.

  • 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 6-6949-8976

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Hashimotoya

  • 2-2-21 Minamisemba, Chuo-ku, Osaka, 542-0081, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

The only dish offered here is chicken curry. The spices are ground only after an order is placed, then cooked in an earthenware pot together with the soup, making for a markedly rich fragrance. The rice is also spiced, creating a synergy of flavours. There’s creativity in how the taste varies as you eat different ingredients like tomatoes marinated in citrus, onsen tamago, yuzu, mizansho and other spices.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Reservations not accepted

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RISTORANTE SPELLO

  • 1-6-20 Kyutaromachi, Chuo-ku, Osaka, 541-0056, Japan
  • 2,500 – 8,000 JPY • Italian
MICHELIN Guide’s Point Of View

The stylish dining room has an urban feel and the tables and work stand were made to the chef’s orders. Using the cooking processes and recipes he learned in Italy while adding his own unique sensibilities, he has put together a menu that is refined in every way, including in the presentation of the food. There are a wide variety of dishes that include handmade pasta such as gnocchi and ravioli and meat dishes like wagyu tagliata and wintertime game.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Take away
  • Visa credit card
+81 6-6262-7044
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Noro

  • 1-16-10 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • 3,000 – 8,000 JPY • Yoshoku
MICHELIN Guide’s Point Of View

Step inside this restaurant and you’ll find yourself in a retro Western-style atmosphere. We recommend the beef tongue stew and the beef stew. The demi-glace, made with plenty of tomatoes, is rich and deep yet not too much so. The ‘Hamburger Steak, Noro Style’ is a signature dish created by the founder featuring a doughnut-shaped hamburger patty with egg in the middle, grilled on a ceramic tile.

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

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Yoshitaka

  • 2-8-5 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • 5,000 – 8,000 JPY • Oden
MICHELIN Guide’s Point Of View

The dashi, made from kombu, katsuo and chicken bones, is rich with umami. Complementary combinations of ingredients such as clams and kuzukiri, hamo and onions, and anago and burdock root were inspired by how nimono soup is made. Whatever the task, it is clear the techniques were cultivated in Japanese cuisine. The key ingredients are bamboo shoots in spring, awabi in summer, wild mushrooms in autumn and buri in winter.

  • Air conditioning
  • Booking essential
  • Counter dining
  • Lift
  • Non-smoking restaurant

+81 6-6210-3845

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Benikurage

  • 5-4 Hommachibashi, Chuo-ku, Osaka, 540-0029, Japan
  • 5,000 – 8,000 JPY • Izakaya
    MICHELIN Guide’s Point Of View

Preparations are kept to a minimum to emphasise the natural flavours of the ingredients. Seasonal nuta, chilled konjac, and cheese with miso dressing are popular items. There are some meat dishes like duck and beef, but the main focus is on fish and vegetables. The only drinks offered are Japanese sake and beer for toasts; the owner-chef’s wife is in charge of sake selection. The warm service of the husband and wife team is one of the draws here.

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Non-smoking restaurant
  • Notable sake list

+81 6-7710-2698

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Tonkatsu Daiki

  • 1-6-2 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • 1,000 – 3,000 JPY • Tonkatsu
MICHELIN Guide’s Point Of View

The pork used here has a delicate sweetness to it, which the owner-chef accentuates by cooking the meat slowly in vegetable oil at a low temperature until pink in the middle. If you go for the ‘Special Loin’ and ask for thick slices, you can really enjoy it to the full. It goes well with salt and ordinary sauce, but we recommend the thick sauce made on the premises with a Japanese mustard base plus wasabi, yuzu pepper, and other ingredients.

  • Air conditioning
  • Cash only
  • Counter dining
  • Non-smoking restaurant

+81 6-7181-7895

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Okonomiyaki Mizuno

  • 1-4-15 Dotombori, Chuo-ku, Osaka, 542-0077, Japan
  • 1,500 – 3,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

Opened in 1945, this restaurant is now run by the founder’s granddaughter. Enjoy various okonomiyaki, including orthodox ‘mazeyaki’ and traditional ‘yoshoku-yaki’. The standard offering is the ‘Mizuno-yaki’ featuring generous amounts of minced meat and seafood. The ‘yamaimo-yaki’ has a fluffy texture, its batter being made without wheat flour – light and easy to eat, it’s a dish you’ll find only here.

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Reservations not accepted
  • Visa credit card
+81 6-6212-6360

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Le Caneton

  • 2-6-23 Uehonmachinishi, Chuo-ku, Osaka, 542-0062, Japan
  • 4,500 – 9,000 JPY • French
MICHELIN Guide’s Point Of View

Original touches are added to classic dishes incorporating seasonal ingredients. One example is the colourful and playful amuse-bouche served on a tiered stand. As the name of the restaurant, which means ‘duckling’ in French, suggests, duck and foie gras dishes are the signature menu items. Typical ones include roasted Challandais duck breast and steamed foie gras and black truffle sauce risotto.

  • 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 6-6761-1717