[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Innovative Cuisine

capi

  • 6F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

With a background in Italian cuisine, Daiki Ogawa decided not to restrict himself to any one genre when thinking about the characteristics of Japanese ingredients. Instead, he applies Japanese and Western seasonings and methods to create a unique culinary style. A harmonious pairing of charcoal-grilled unagi with wagyu cheek meat simmered in red wine is representative of his approach. The baked risotto prepared in rich seafood soup takes inspiration from bouillabaisse.

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 6-6476-8180

https://capi-osaka.com/

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Japanese, Oden (38)

Ichiju Nisai Ueno Minoten

  • 2-5 Minokoen, Mino, Osaka, 562-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Nestled in a beautiful natural setting, this restaurant affords views of lush vegetation in summer and fiery reds and golds in autumn. Among the private rooms are some overlooking the Mino River and even separate cabins, making it ideal for entertaining and auspicious occasions. The fare is kaiseki and a highlight is always the impressive hassun. The food is beautifully presented, reflecting the beauty of nature, and rich in shuko and accompaniments from land and sea.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

Yoshino

  • 2-28-3 Nakasakurazuka, Toyonaka, Osaka, 561-0881, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef uses the dishes he offers to convey the scenery of the season and the beauty of nature. The hassun features a variety of delicacies. Seasonal grilled fish is garnished with wild flowers and leaves. He also incorporates Western elements sometimes to keep things interesting. The owner-chef seeks to communicate the joy of food, nonchalantly mixing dishes featuring a touch of his own in among more traditional ones.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 6-6850-7883

Sumibi Kappo Ishii

  • 7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sumibi Kappo Ishii is run by the owner-chef of a yakitori restaurant called Torisho Ishii who also has experience in kaiseki cuisine. In both, charcoal flames play a leading role, so Ishii struck on the concept of sumibi kappo, a restaurant focused on charcoal-grilled dishes. Examples are beef and vegetables smoked over bincho charcoal. The dashi is drawn in front of the customer and rice is served in the earthenware pot it was cooked in, together with seasonal flavours.

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 6-7708-4692

Yonemasu

  • 1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The clean, arresting appearance of the dishes served here embodies the minimalist aesthetic. Tomoya Yonemasu takes traditional Japanese culture and the season to put together a menu based on a monthly theme. Just around the time of the Doll’s Festival, field horsetails come into season, which he uses to decorate kudzu tofu with mugwort. The nimono soup is of hamaguri clams and is served in a lacquered bowl bearing a decorative shell pattern. Another spring delight is the asari clam and ginger takikomi-gohan. Most of the serving dishes are antique, making for a graceful air.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 6-6345-1107

Naniwakappo NOBORU

  • 1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

What owner-chef Noboru Ochiai spices his menu with is ‘fun’. He applies his experience with Naniwa-kappo cuisine and kaiseki, with its deep respect for tradition. The hassun celebrate the festivals of each season. Poultry and meat dishes such as duck and beef are also served. The soy sauce for sashimi is fortified with kombu from which the dashi has been drawn, while the final dish uses a dashi made from offcuts of fish and vegetables.

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 6-4256-8473

Rakushin

  • 1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name means ‘spirit of enjoyment’ and that is exactly what owner-chef Shintaro Katayama offers. For the setsubun festival, croquettes of pilchard are wrapped in the monaka wafer cakes that characterise this event. Hollowed out yuzu citruses, filled with goodies, are cooked directly over a Hida-style earthen charcoal, filling the room with the aroma. Osechi-ryori is served at New Year; and in April, when the cherries blossom, a hassun called ‘rakubako’ graces the menu.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

+81 6-6451-2323

Ono

  • 6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The attraction of owner-chef Kota Ono’s restaurant is his interpretation of the cuisine of Awaji, the island where he was born and raised. Putting his hometown connections to work, he sends away for tai, awabi, uni and other famous Awaji delicacies. Charcoal-grilled offerings are the mainstay of his menu, with wagyu beef the meat of choice. He adopts a flexible approach to Japanese cuisine, serving Western-inspired treats such as chawanmushi with thick starchy truffle sauce.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • Mastercard credit card
  • Visa credit card

+81 6-6341-8171

Kawahara

  • 2-4-21 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Koji Kawahara studies the old to develop the new. He creates dishes with a modern sensibility while following the traditions of Japanese cuisine. In the pickled crab, for example, he eschews vinegar in favour of balancing the marinade with the sourness of apple. The monkfish liver and daikon is inspired by the foie gras daikon of French cuisine. As a bridge between producers and diners, he introduces less familiar ingredients such as orange Chinese cabbage and honey lime.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • China UnionPay
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

+81 6-6131-4668

Iroha

  • 5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with.

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 6-6344-7355

Oryori Yamada

  • 2F, 1-5-36 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes.

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 80-4013-9336

Zeshin

  • B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sekine, the head chef, and Oishi, the waiter, are two sides of the same coin and have stuck together in this ryotei through thick and thin. The two greet guests in the gracious spirit of wabicha, a type of tea ceremony. The sourcing of fish, wasabi and sake from Shizuoka is due to Sekine’s affection for his birthplace. Desserts are served by the innkeeper and weak matcha tea by the supervisor, in the style of the Senke School of tea ceremony.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Notable sake list

+81 6-6364-0118

Higashichaya Nakamura

  • 1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6147-3686

Iwaki

  • 2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

In Iwaki’s kitchen, owner-chef Ryoichi Endo gives free rein to the skills he cultivated in ryotei and kappo. Hassun plates decorated with seasonal flowers and leaves and nimono soup in a lacquered bowl incorporate seasonal notes for a pleasingly old-school presentation. Charcoal-grilled fish and meat creations are accompanied by sauces. The owner-chef’s skill is evident in the variety of items that offer a creative tweak while respecting tradition.

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
 

Kaishoku Shimizu

  • 1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The restaurant name expresses the owner-chef’s desire that his customers heartily enjoy their meal. Toshihiro Shimizu has applied himself to the study of cooking and specialises in the kinds of dish that can only be made at a restaurant. Using boar meat instead of poultry is a part of that. Served on several small plates, the hassun is a lovely treat. The aroma of the food being grilled on the charcoal brazier stimulates the appetite. The friendly hospitality of the chef will put you at ease.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

Shinchi Yamamoto

  • 1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Meticulously selected ingredients served in generous helpings make for the appeal of this restaurant. Above all, owner-chef Hideki Yamamoto prizes the seasonal mood and traditions of Japanese cuisine. The dishes served alongside the set menu pay tribute to the traditional festivals of each month: ehomaki (uncut, rolled sushi) in February, chirashi-zushi in March and so on. Here they want each customer to feel that it’s a special occasion.

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

Kyomachiryori Mitsuya

  • 2F, 1-12-3 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Tomonori Matsumura begins by serving fragrant ichiban-dashi. Savour the rich umami of kombu and flaked tuna at the beginning of the meal. This dashi really comes into its own with the treats that follow. The variety of ways in which he elicits the native flavours of each ingredient testifies to his experience. To broaden his gustatory horizons, Matsumura travelled to France to study cooking. His cuisine is richly inventive, goes easy on fats and oils and creates layers of flavour.

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 6-6450-8328

https://mitsuya-kyomachibori.com/

Nishino

  • 1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Masahiro Nishino is not one to stack his dishes with luxury ingredients. “Make a plan and take the pains to get it right”, says Nishino and, true to his word, he reworks a number of classic dishes. Filefish are dressed with liver; squid in nori boiled down in soy glaze. Stewed dishes made with a light, refreshing dashi, hassun of freshly prepared items and charcoal-grilled treats are highlights.

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 6-6479-0456

 

Shoroku

  • 1-16-18 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

When he speaks of ‘Naniwa flavour’ owner-chef Masato Shimoda means improvising to match a diner’s preferences. Putting the umami of ma-kombu to good work is one of the elements of his technique. He prioritises ingredients from around Osaka, such as young burdock from Yao and bamboo shoots from Kaizuka. He deals in seafood from Hyogo Prefecture as well, such as tai and larger-sized anago from Akashi, based on his apprenticeship in Kobe.

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 6-6443-1088

 

Utsubohommachi Gaku

  • 1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Gaku Imagawa tries to craft variety without straying too far from a framework of Japanese cuisine. His menu reflects the creativity he developed under his mentor. Fried barracuda is drizzled in black vinegar, and char-grilled sawara is dressed in apple sauce. He finds inventive ways to add the umami of dashi to the sourness or sweetness of the dish. For takikomi-gohan, he uses rice grown by a relative. To wrap up the meal, he reassures with a return to simple Japanese fare.

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 6-6479-3459

https://www.utsubo-gaku.com/

Oimatsu Kitagawa

  • 4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This restaurant is currently closed due to preparations for relocation. Toru Kitagawa learned the basics in Osaka and honed his creativity in Kyoto. His sensibilities are open-ended, as can be seen in the menu. Made from Rishiri kombu, the dashi is light and Kyoto-esque. Also appealing is his love for his hometown, demonstrated in how he makes sure to include bamboo shoots from Kaizuka and ebi-imo from Tondabayashi. He displays his unique experience in a diverse range of dishes.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

https://www.oimatsu-kitagawa.com/

Oimatsu Hisano

  • 4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masamitsu Hisano presents a menu showcasing the elegance of Japanese cuisine. The meal begins with an appetiser that expresses the season and comes with a strip of paper imprinted with a seasonal phrase and a leaf he picked himself in the field. Simply prepared chargrilled items and nabe ryori give off seasonal fragrances. At the end comes rice cooked in an earthenware pot and served in a portion resembling the kanji for ‘one’. There’s a real sense of ease dining here.

Facilities & Services

  • Air conditioning
  • Counter dining

+81 6-6314-6202

http://oimatsu-hisano.com

Nishitemma Nakamura

  • 4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akemi Nakamura came to Osaka from Fukuoka to pursue her dream of becoming a chef. She likes food that pleases the eye and is true to the flavours of its ingredients. Her hassun epitomise that aesthetic, arrayed with cuisine of elegant flavour garnished with flowers and leaves of the season. Nakamura’s carefully calculated arrangements elicit the beauty of the spaces in between, testifying to a sensibility born of years of study of ikebana.

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 6-7506-8218

Konoha

  • 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6243-0228

Masuda

  • 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future 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 6-6251-5077

 

Naniwaryori Yu

  • 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

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 6-6232-8558

Konoha

  • 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 6-6243-0228

Masuda

  • 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future 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 6-6251-5077

Naniwaryori Yu

  • 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

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 6-6232-8558

Oryori Horikawa

  • 4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef came to prize kaiseki technique and history through training at a ryotei. He incorporates Japanese culture and traditional festivals into the menu and reflects the scenery of the season in his meals. The gorgeous hassun and the savoury soup are prime examples. Based on the principle of five flavours, five colours, five ways, he puts the menu together so that customers can enjoy the meal with both their eyes and taste buds. The interior is the epitome of Japanese taste, and care is taken to express tradition through the serving dishes as well.

Facilities & Services

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

+81 6-7173-9388

Sui

  • 2F, 1-16-20 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef brings an original touch to dishes using the culinary techniques he learned at a Naniwa kappo restaurant. The creative menu was put together with careful consideration for how ingredients combine and aromas work together. For example, in the spring, he pairs seasonal shellfish with strawberries. The broth in the fugu soup features the fragrance of grilled hire. Not satisfied with the comfort of tradition, he has devoted himself to studying dashi and seeking out ingredients for cuisine that keeps evolving.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

Temmabashi Fujikawa

  • 2-2-21 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shinji Fujikawa wanted to stage a unique, climactic scene in his omakase meals, so turned to tempura. Saying he wanted to serve the cooked food right in front of his customers, he set up a frying station in the middle of the counter seating, where he deep-fries each piece, one by one, like at a tempura speciality restaurant. No egg is used in the coating, and frying in cottonseed oil is very Osaka. At the end comes takikomi-gohan with various in-season ingredients. A second helping that includes the scorched bits at the bottom of the pot is also very enjoyable.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6360-4799

https://www.te-fujikawa.com/

Unkaku

  • 1-18-17 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masaharu Shimamura prizes the superb epicurean flavours of Osaka cuisine. Using the umami of kombu, he draws out the natural flavours of ingredients grown around the surrounding Kansai region. He takes care to use every part of the ingredient. The ‘Nozaki-style grilled small sea bream’ is a speciality that demonstrates that approach. He cooks it whole in rapeseed oil to trap in the moisture. The bones get soft and break apart, so you can enjoy every part of it.

Gastronomy & Sustainability

MICHELIN Green Star

“We collaborate in farm-raising fish – to minimise the environmental burden – and in popularising it. We do not use fish caught using methods that threaten the ecosystem. We are also strengthening our ties with farmers that grow traditional Naniwa vegetables, so that Osaka food culture gets passed on.”

— Masaharu SHIMAMURA

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

Information

+81 6-6809-6515
http://www.unkaku.jp/

Shunsenwaraku Sanai

  • 2-2-11 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Takayuki Osanai’s guiding principle is to be creative without getting caught up in the formality of kaiseki. He adds richness to traditional dishes such as shiraae and steamed lotus root by garnishing them with vegetable or fruit mousse. The menu is a blend of Japanese and Western featuring a variety of tastes and the dishes are served in a non-traditional order. The speciality is ‘Fushimori’, featuring colourful delicacies from land and sea and living up to its name, which means ‘serving up the season’.

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 6-6214-0371

Teruya

  • 2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The brick walls and storehouse doors make for an atmosphere fusing old and new. The furnishings also express a philosophy of innovating by learning from the past. Owner-chef Katsunori Teruya excels in the art of subtle flavouring. To sharpen the impression each dish makes, he limits ingredients to three. Eager for diners to enjoy his dashi to the last, he applies it liberally in the takiawase. Admiring the antique Kyoto lacquerware and Kyoto pottery is another pleasure.

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 80-5638-7455

Yugen

  • 14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Keisuke Mifune continues to burnish the techniques and aesthetic sense he cultivated as a ryotei chef. He pays special attention to creating richly flavoured dashi. He infuses ma-kombu in cold water sourced from Kameoka for a full night. With thoughts on his birthplace, he has vegetables and rice delivered from Fukuoka. At the end of dinner, guests are offered a serving of usucha to relax. Respecting the spirit of the tea ceremony, he puts great effort into graceful service.

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 50-3628-4385

Terada

  • 2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents’ farm in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.

Gastronomy & Sustainability

MICHELIN Green Star

“We are strengthening ties with rice farmers who use rainfall and river water to grow rice so that traditional methods will continue. We use Koshihikari rice grown in terraced fields set aside for us. Vegetables come from our family home and are grown without burdening the environment.”

— Shigeru TERADA

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
 +81 6-6191-3237

Man-u

  • 5F, 1-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Oden

MICHELIN Guide’s Point Of View

The oden here is served one piece at a time, like kaiseki, each one created with ingenuity and care. In spring, bamboo shoots are paired with wakame and simmered. From summer to autumn, hamo of the last season and matsutake of the first crop convey the changing of the seasons. When winter arrives, dishes such as ebi-imo dressed with dengaku miso embody the season. Western ideas appear in dishes such as cabbage rolls in tomato sauce and buttered potatoes.

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 6-6341-5555

http://www.kagaman.co.jp/

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Spanish (2)

Alarde

  • 1-14-4 Awaza, Nishi-ku, Osaka, 550-0011, Japan
  • ¥¥¥ · Spanish

MICHELIN Guide’s Point Of View

Captivating diners with his asador, or Spanish-style stone oven, owner-chef Yamamoto is in sole command of his kitchen. The focus of his labours is the traditional cuisine he studied in the Basque Country. The red, smoky flame stoked by burning kindling and charcoal together is a necessity for this cuisine. The main dish is a beef rib roast, grilled in chunks. Neither sauces nor trimmings are offered, as Yamamoto focuses on conveying the pure flavour of the meat.

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 6-6616-9825

Ñ

  • 1-6-3 Azuchimachi, Chuo-ku, Osaka, 541-0052, Japan
  • ¥¥¥ · Spanish

MICHELIN Guide’s Point Of View

Applying Spanish culinary techniques to ingredients sourced in Japan, Chef Sunada has created a cuisine with a character all its own. He studied modern Spanish cuisine in Madrid and in the Basque Country. Both of these experiences are reflected in the monthly set menu expressing the seasons through the choice of seafood and vegetables. The procession of tapas, followed by the main dish and finally a rice dish, creatively interweaves Sunada’s unfettered imagination.

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 6-6265-1420

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN ltalian/ltalian contemporary (6)

La Lucciola

  • 5-7-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Suzuki puts his experience to work in his set menus of seasonal fish and shellfish. In addition to apprenticing as a chef, Suzuki once worked at a fishmonger’s shop, where participating in auctions at the market made him a discerning judge of quality. Charcoal-grilled offerings and acqua pazza bring out the natural flavours of the ingredients. For the main dishes, choose from steaks or stews of Omi beef from Suzuki’s native Shiga Prefecture.

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 6-6458-0199

La casa TOM Curiosa

  • 2F, 1-2-15 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

The ‘Tom’ in ‘Tom Curiosa’ is owner-chef Tsutomu Asai’s nickname. ‘Curiosa’, of course, is Italian for ‘curious’. ‘Curious Tom’ seeks out the most outstanding domestic ingredients, then weaves in Japanese sensibilities. Uncured ham from Gifu Prefecture is a staple here; wrapping a handful of rice in the ham is an idea born of his curiosity. The pasta trio of chilled, ravioli and finisher all align with the Japanese love of noodles.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • China UnionPay
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 50-3188-6885

The name is an amalgam of ‘Y’, chef Yamamoto’s initial, and ‘unico’, the Italian word for ‘unique’. As befits a Japanese chef, Yamamoto expresses the seasons through Japanese ingredients, enhanced with his own creative flair. The Bologna sausage wrapped in nikuman (meat dumpling) skin is Chinese in inspiration. A French dish, sea bass wrapped in pie crust and grilled, is modified by substituting with tai, and finished with an Italian twist, a spumante-suffused sauce.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Discover Card
  • Mastercard credit card
  • Visa credit card

+81 6-6225-8007

P greco

  • 4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

‘P Greco’ refers to the irrational number pi, whose solution has no end, signifying Chef Shunsuke Fukumoto’s boundless curiosity about all things culinary. To ensure that every detail is complete, he offers only one set menu. He takes Japanese ingredients and refines them based on techniques he acquired in Italy. His seasonal vegetables are cultivated with love. Caviar and truffles are incorporated in key areas in his pursuit of unique and delicious flavours.

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 6-6809-1800

a canto

  • 3-1-10 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

This chef’s creed is to offer fare that interweaves seasonality with refinement. A veteran of gastronomy, he honed his skills at a restaurant in Florence. He focuses on set menus for the sake of enhancing the completeness of each dish. Particular care is taken with the handmade pasta: so that patrons can enjoy a wide variety of styles, two pasta dishes are served together, each with a different sauce and type of pasta. Bavettine of dried mullet roe and lime is a speciality.

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 6-7175-6383

il Centrino

  • 1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

This intimate trattoria is a refurbished home, so diners can enjoy modern Italian cooking amid the atmospheric warmth of a wooden interior. Owner-chef Tomohisa Kitaguchi interweaves local ingredients into local-style cooking he studied in Italy, for a sense of the season. Appetisers are light, with an accent on vegetables and citrus. The handmade pasta and meat dishes are mindful of tradition, drawing out the native flavours of the ingredients without artifice.

Facilities & Services

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

+81 6-6762-5901

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Sushi (8)

Sushidokoro Amano

  • 1-6-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

The omakase menu starts with artfully crafted snacks. Shuko such as steamed awabi, stewed octopus, sweet shrimp with uni highlight the owner-chef’s kappo background., The nigiri toppings are similarly painstakingly prepared. Squid is scored to tease out the sweetness; prawns are soaked in dashi to enhance the flavour. Nigiri of toppings and vinegared rice accented by akazu is formed in smaller portions so that each piece is well-balanced.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 6-6454-7008

Sushi Minazuki

  • 1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Takayuki Saki has honed his sensibilities and puts his creativity to work at every turn. He cooks the fatty tuna at a higher temperature than for white-fleshed fish to ensure a fulsome flavour. He adjusts the amount of red vinegared rice according to the topping. The Minazuki style is to serve salmon roe as steamed sushi and clams in chazuke made with clam dashi. He treats regulars and first-timers the same, so you’ll feel at ease.

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 6-6342-1556

Sushi Murakami Jiro

  • 1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

The couple that run this sushi shop present ‘Murakami theatre’, trading quips with pinpoint timing in a running husband-and-wife comedy act. The omakase begins with lovingly crafted snacks. Chef Jiro Murakami learned from a master of Edomae sushi. Tuna is given the starring role and is first coated in dipping sauce before being pressed. Gizzard shad, too, always makes an appearance. The akazu rice is sifted to use only the biggest rice grains for a real sense of presence.

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 6-6341-3988

Sushi Ohata

  • 2F, 1-4-8 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

When owner-chef Masamichi Ohata holds forth on white, red and rosé, he’s talking about vinegared rice, not wine. He branched out with the types of rice he uses, pairing cured fish with red vinegar and white-fleshed fish with rice vinegar. Toppings are evenly divided between Toyosu and Setouchi. He delights in bringing together sushi traditions from eastern and western Japan: kasugodai with fish floss, is a Tokyo tradition, while nigiri of raw shrimp is a Kansai favourite.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 70-3842-4261

Sushiroku

  • 4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma.

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 6-6367-5040

Sushi Hoshiyama

  • 1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Sushi Hoshiyama moved from Kitashinchi to a spot near Tenjimbashi Kitazume, where diners can gaze out over the Okawa River as they feast on sushi. But though the location changed, owner-chef Tadashi Hoshiyama’s approach to edomae sushi is unwavering. The nigiri is shaped like the graceful hull of a ship. Vinegared rice seasoned with akazu and salt harmonizes with the sushi toppings. This is the place to immerse oneself in edomae sushi tradition.

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 6-6361-1622

Sushi Sanshin

  • 2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Treasuring and refining classic techniques is owner-chef Yoshitaka Ishibuchi’s creed. While drawing on the techniques of edomae, he has a trick or two of his own. Tiger prawns filleted in the ‘double-door’ style and firefly squid pounded before being shaped are unique offerings. Involved with the rice from before its harvest, he insists on rice from Shiga Prefecture grown specially for him. The ‘Sanshin’ in the name refers to a Zen term that expresses the proper attitudes of a chef.

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 6-6767-0677

Sushi Yuden

  • 3-8-25 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan
  • ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Owner-chef Nishimura holds the skills of edomae sushi chefs in high esteem. Having apprenticed at a sushi restaurant founded in the Meiji era, he is well versed in the old-school ways of working. Good examples include the simmered stuffed squid and the whitefish steamed on a cherry leaf. The sushi rice is seasoned only with akazu. In another traditional touch, the presentation begins with white-fleshed fish and ends with kanpyo-maki.

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 6-6796-8883

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Fugu / Pufferfish Cuisine (2)

Yunagibashi Takoyasu

  • 1-15-5 Yunagi, Minato-ku, Osaka, 552-0004, Japan
  • ¥¥¥ · Fugu / Pufferfish

MICHELIN Guide’s Point Of View

Koji Kimura is the third-generation owner-chef of Yunagibashi Tak

oyasu and heir to its traditional flavours. He learned in Shimonoseki how to recognize high-quality fugu and inherited from his father the family’s culinary traditions. From the beginning, Yunagibashi Takoyasu accepts only wild fugu weighing 6 kg or more, as these are the most flavoursome. The menu features thick-cut sashimi, chiri nabe flavoured with shirako, and umami-rich zosui.

Facilities & Services

  • Air conditioning
  • Credit card / Debit card accepted
  • Shoes must be removed

+81 6-6571-1525

Yoshiko

  • 1-8-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥¥ · Fugu / Pufferfish

MICHELIN Guide’s Point Of View

This second-generation owner-chef learned the art of handling fugu in Yamaguchi Prefecture. He exercises his talents on wild-caught tora fugu from the Bungo Channel. The fish are fermented for several days, then butterflied and arranged in a floral pattern called botan-zukuri for a unique texture and flavour experience. The hand-pressed ponzu, stocked by the whole family, is a consummate match. Rock-grilled fugu, served to offer hot cuisine in the colder months, is a favourite.

Facilities & Services

  • Air conditioning
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 6-6345-6696

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

TEMPURA HANAGATAMI

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

MICHELIN Guide’s Point Of View

Different states of the same ingredient are used in the tempura: those at their first-harvest, in-season and last-harvest. The speciality, deep-fried goma-dofu with raw uni, was inspired by a kaiseki appetiser. In autumn, hamo is in a last-harvest state, accompanied by first-harvest matsutake. Sweet potatoes in grated chestnut, reminiscent of kurikinton, showcase the chef’s creativity. Ingredients are only lightly battered and are fried in safflower oil for a light texture.

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
  • Wheelchair access

+81 6-6343-7020

Hiraishi

  • 3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Tempura

MICHELIN Guide’s Point Of View

Takayuki Hiraishi says his style is to lightly deep-fry the tempura, but in thick oil. Through trial and error, he arrived at a blend of oil consisting mostly of sesame oil. He is careful to change the oil frequently so as to let the flavours of the ingredients speak. Anago is coated in thick batter for fragrance, while vegetables are coated in light batter for texture. The speciality is sweet potato garnished with brandy and refined sugar.

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
  • Shoes must be removed
  • Visa credit card

+81 6-6341-7172

Shintaro

  • 2-5-5 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥ · Tempura

MICHELIN Guide’s Point Of View

Hiroshi Yamashita, the second-generation owner-chef, inherited the shop’s approach to tempura from his father. He coats his tempura in a silky-light veil of batter and fries it in a sparingly seasoned mixture of oils. He prefers serving his tempura with salt alone, the better to convey the honest goodness of the ingredients. Fresh ingredients in season include saimaki ebi, wild herbs, young ayu and ebi-imo. The simple tencha that concludes the meal is a clientele favourite.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

+81 6-6361-5293

 

 

[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