[MICHELIN GUIDE JAPAN] OSAKA Yodogawa_ku BIb Gourmand(2)

Hortensia Bistro

  • 4-15-12 Higashimikuni, Yodogawa-ku, Osaka, 532-0002, Japan
  • 2,000 – 8,000 JPY • French
MICHELIN Guide’s Point Of View

By the end of his training in France, the owner-chef was impressed above all by Bretagne. The name of the restaurant is another word for hydrangea, the flower that symbolises this region. Here in his Osaka restaurant he actively seeks out traditional Naniwa vegetables, as well as local meats such as Tsurumi pork. His gastronomic interests are broad, from bistro cooking that reveres tradition, to the gastronomy of his apprenticeship in Paris.

  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 6-6398-7502

[MICHELIN GUIDE JAPAN] OSAKA Tennoji_ku BIb Gourmand(5)

Shunten Shin

  • 3-8-10 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan
  • 7,000 JPY • Tempura
MICHELIN Guide’s Point Of View

For this owner-chef, the tempura must have a refined aroma and not be oily, so the batter is applied thinly and the cooking oil used is mainly raw-pressed sesame oil. Ingredients like hamo and first-harvest onions come from his home island of Awaji. The meal ends with tendontenbara (mixed tempura on rice), or one of several other such dishes in his repertoire. The most famous among them is the bowl of rice topped with tempura made from egg yolk, and raw uni.

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

+81 80-2471-3998

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 sets great store by fresh, quality buckwheat. For that reason, he visits the production area and purchases only buckwheat berries that he has selected himself. He prepares two kinds of soba: finely ground seiro soba featuring a natural sweetness, and full flavoured coarsely ground inaka soba. To give the dipping sauce umami, he uses kombu dashi for its richness and katsuo-bushi for its aroma. He also serves seasonal soba such as sudachi in the summer and grated yuzu and turnip in the winter.

  • 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 6-6773-2858

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
  • Visa credit card

+81 6-6776-8616

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

+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

+81 6-6777-1958

[MICHELIN GUIDE JAPAN] OSAKA Nishi-ku BIb Gourmand 12

Okonomiyaki Shimizu

  • 1-5-20 Tosabori, Nishi-ku, Osaka, 550-0001, Japan
  • 2,000 – 4,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

The owner-chef runs this tiny, six-seater restaurant by himself. To give his okonomiyaki a light texture, he uses little flour and mixes plenty of cabbage into the batter. He serves his okonomiyaki ‘Shimizu-style’, not cutting it in half but serving it whole so that diners eat from the periphery and thus savour the various states of doneness. Ask for the good value set menu to enjoy crepe-like Yoshokuyaki and Yamaimoyaki made from mountain yam.

+81 6-7220-6478

Edobori Kida

  • 1-23-31 Edobori, Nishi-ku, Osaka, 550-0002, Japan
  • 1,000 – 2,000 JPY • Udon
MICHELIN Guide’s Point Of View

The owner-chef learned his craft from the pioneer who brought Sanuki udon to Osaka. He prides himself on creating udon that is smooth and never sticky. Be sure to try the signature dish, ‘Kijoyu’. Keeping it authentic, he gets his soy sauce from Kagawa and sudachi from Tokushima. “Don’t mix them, eat them two at a time”, he instructs novice diners. Serving oden with miso mixed with mustard, as an indispensable part of the meal, is a hallmark of Sanuki cooking.

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted

+81 6-6441-1139

Osteria La Cicerchia

  • 3F, Sun-Yamato Bldg, 2-3-4 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • 4,000 – 6,000 JPY • Italian
MICHELIN Guide’s Point Of View

The chef went to the Marches in central Italy to learn local cuisine, and conveys its charms to her customers. She also has an extensive selection of wine from the Marches for pairing with vegetable and meat dishes. The standard offerings are minestrone and pasta made with cicerchia beans, an Italian legume. The presentation is simple and the portions plentiful for a real Italian-style atmosphere.

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

+81 6-6441-0731

Shimmachi Adachi

  • 3-8-10 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan
  • 3,500 – 11,000 JPY • Japanese
MICHELIN Guide’s Point Of View

The owner chef’s cuisine is based on his knowledge of the tea ceremony. The orthodox food is given just the right amount of tartness, which he uses to keep the meal interesting. Good examples include the sashimi, flavoured with salty ponzu sauce, and the char-grilled fresh fish served with citrus. The dashimaki tamago served together with the rice at the end of the meal is a standard dish. Savour the rolls, enjoying the soothing aroma of the dashi.

+81 6-7708-4127

Mrs. Yun

  • 2-6-15 Kitahorie, Nishi-ku, Osaka, 550-0014, Japan
  • 3,000 – 4,000 JPY • Korean

 

MICHELIN Guide’s Point Of View

Enjoy authentic Korean cuisine in a casual atmosphere. We recommend their signature gyoza , considered a lucky New Year dish in Korea, being round-shaped to signify money. Baked or steamed, they are eaten with a homemade-style sauce flavoured with ginger and garlic. The menu contains all sorts of creative offerings, such as the ‘Tuna & Cheese Chijimi’, and ‘Tofu Hot Pot’, containing glass noodles, pork, Korean mochi and vegetables.

cilities & Services

  • Air conditioning

  • American Express credit card

  • Booking essential

  • Counter dining

  • Credit card / Debit card accepted

  • Diners Club credit card

  • JCB

  • Mastercard credit card

  • Visa credit card

+81 6-6535-1078

Chugokusai SHIN-PEI

  • 1-1-18 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • 1,000 – 8,500 JPY • Chinese
MICHELIN Guide’s Point Of View

The owner-chef makes a feature of savoury fermentation flavours and foods that go with wine. His dishes bring Chinese cuisine, in all its variety, and Japanese ingredients together. Examples are wild spring vegetables dressed with liangpan, or, in the case of wild boar or duck in winter, cooking them together with fu ru and broth of suan cai. If you order the set menu, you get to taste traditional dishes like mapo tofu and sweet-and-sour pork with black vinegar.

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

+81 6-6447-7726

 

gastroteka bimendi

  • 1-5-9 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • 1,500 – 5,000 JPY • Spanish
MICHELIN Guide’s Point Of View

A place to casually enjoy traditional Basque cuisine. For first timers, we recommend the ‘Omakase Pincho Set Menu’ as it offers a generous selection that includes several pinchos, deep-fried foods, tapas and a main dish. Seasonal items are written on the blackboard inside. It’s a convenient place that’s great to just grab a snack in, or enjoy a meal with good friends.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 6-6479-1506

[미쉐린가이드] 최고의 게장을 맛볼 수 있는 곳

밥도둑 하면 가장 먼저 떠오르는 한국의 음식은 무엇일까요? 현재는 다양한 음식에 사용되는 수식어이기는 하지만, 원조로 따지자면 밥도둑의 대명사는 역시 간장게장입니다.

게장의 연원에 대해 다양한 의견이 있지만, 1600년대 조선인들의 식생활과 조리법이 기록된 고서에 처음으로 등장했고, 그 보다 더 오랜 음식 역사의 가치를 가진 대표적인 저장 식품이며 향토 음식입니다.

꽃게가 많이 잡히는 서남해 연안 지방을 중심으로 저장 기술의 발달과 시대에 유통되는 지역 식재료의 다양성에 발맞춰 게장을 담그는 방식도 여러 형태로 발전되었고, 소금에 절여 염장을 하던 방식에서 간장을 활용하는 방식으로 변화되면서 현 시대에는 한국의 어느 곳에서나 즐길 수 있는 대중 음식이 되었습니다.

독보적인 한국의 맛을 가진 간장 게장. 김과 감태 그리고 흰쌀밥의 영혼의 단짝. 미쉐린 가이드 서울에 등재된 각자의 스타일을 보유한 간장 게장 레스토랑을 소개합니다.

Gebangsikdang

게방식당

  • 강남구 선릉로 131길 17, Seoul, 대한민국
  • 39,000 KRW • 게장
미쉐린 가이드의 의견

흡사 소담한 카페테리아나 베이커리를 연상시키는 외관과는 달리 이곳은 게장 전문점이다. 패션 마케터 방건혁 대표와 25년간 게장 전문점을 운영해온 부모님의 합작으로 탄생한 게방식당에선 게장이라는 한식 메뉴를 보다 다양한 고객층에게 선보이고자 노력한다. 이곳엔 간장게장과 양념게장 세트뿐만 아니라 좀 더 먹기 수월한 게알 백반, 전복장 백반, 새우장 백반까지 다양한 메뉴가 준비되어 있다. 세트에는 기본적으로 밥과 국, 기본 반찬을 함께 제공하며, 테이크아웃도 가능하다.

+82 10-8479-1107

jinmi sikdang

진미식당

  • 마포구 마포대로 186-6, Seoul, 대한민국
  • 42,000 KRW • 게장
미쉐린 가이드의 의견

간장게장 한 가지만을 자신 있게 선보이는 게장 전문점으로, 이곳에선 최상급의 서해안 꽃게만을 사용한다. 진미식당이 10년 넘게 꾸준한 사랑을 받을 수 있었던 비법은 바로 재료의 품질과 변함없는 맛에 대한 고집이다. 그간 정치인과 연예인을 비롯해 이곳을 다녀간 수많은 유명 인사들의 자취와 세월의 흔적이 소박한 식당 곳곳에 남아 있다. 이곳은 당일 판매할 양만큼만 그때그때 준비하기 때문에 혹여 늦은 시간에 가면 동날 수도 있으니 가급적이면 예약 후 방문하기를 권한다.

+82 2-3211-4468

박빛나/Hwa Hae Dang

화해당

  • 영등포구 국회대로 62길 15, 1층, Seoul, 대한민국
  • 60,000 KRW • 게장
미쉐린 가이드의 의견

한자어로 ‘꽃게집’을 뜻하는 화해당은 태안에서 유명한 간장게장 집의 첫 번째 서울 분점으로, 국회의사당 근처로 새롭게 이전했다. 매년 봄, 통통하게 살이 오른 꽃게를 급랭 시켜 1 년 내내 사용한다. 채소 육수와 양조간장을 혼합하여 만든 이 집만의 특제 간장은 인공 조미를 첨가하지 않은 깊은 맛을 자랑하고, 단맛 나는 게살의 식감 또한 탱탱한 것이 일품이다. 모든 게장은 이틀에 한 번꼴로 태안에서 공급받으며, 탱글탱글한 어리굴젓 역시 태안에서 올라온다. 갓 지어 나오는 솥 밥에 게장을 얹어 향긋한 감태에 싸 먹으면 어느새 밥 한 그릇이 뚝딱 없어진다.

+82 2-785-4422

[미쉐린가이드] 한중일의 쌀 요리를 맛볼 수 있는 곳

한국과 중국, 일본은 지역적으로 가깝지만 서로 다른 쌀문화를 가지고 있습니다. 한국에서 맛볼 수 있는 동아시아 지역의 쌀 요리들을 선보이는 레스토랑 중 미쉐린이 선정한 곳들을 소개합니다.

한국과 중국, 일본은 가까이에 위치해 비슷한 식문화를 공유하지만, 그 면면을 자세히 살펴보면 굉장히 다른 방식을 가지고 있습니다. 특히 ‘쌀’이라는 동일한 재료를 사용하지만 사용하는 쌀의 종류도, 식탁에 오르기까지의 과정도 굉장히 다릅니다.

밥을 주식으로 하는 우리나라와는 달리 중국은 판(밥)과 차이(반찬)의 구성을 기본으로 차이를 먼저 먹거나, 주 요리들을 먹은 후 밥 요리가 중간에 나오는 형태로, 말하자면 밥은 코스의 일부분이지 주식으로 생각하지는 않습니다. 일본에서는 한국과 개념은 비슷하나 스시, 마키 등 요리의 재료로 접근하는 방향성을 보입니다.

가깝지만 큰 차이를 가지고 있는 세 나라의 대표적인 밥 요리를 맛볼 수 있는 3곳의 레스토랑을 소개합니다.

꽃, 밥에피다

종로구 인사동 16길 3-6, Seoul
한식
20,000 – 69,000 KRW

보자기 비빔밥

한국의 대표음식이자, 섞이고 어울리는 맛의 비빔밥. 각종 야채와 양념이 합을 이뤄 맛을 내는 비빔밥은 역사적으로는 골동반이라는 이름으로 시작 됐다. 지명에 따라 다양하게 불리는 비빔밥은 지역마다 계절에 따라 재료도 다르고 맛도 다르지만, 한국의 대중 음식임을 극명히 보여준다. 특히 놋그릇 안에 소담하게 놓인 색색의 나물과 야채고명을 보고 화반, 즉 꽃밥 이라고 불렀다고 한다. 꽃 밥에 피다의 보자기 비빔밥은 노란 지단 안에 밥과 나물이 마치 선물 보자기에 감싸져 있는듯한 아름다운 모습으로 손님을 맞는다. 유기농 재료만을 사용하여 맛도 일품이다.

+82 2-732-0276

텐지몽

  • 강남구 학동로 97길 41, 4층, Seoul, 대한민국
  • 95,000 – 180,000 KRW • 일식
미쉐린 가이드의 의견

6석의 작지만 여유있는 공간. ‘톡톡’의 김대천 셰프와 일본 ‘덴’의 하세가와 셰프의 협업으로 탄생한 텐지몽. 한자로 ‘천지문’을 뜻하는 텐지몽은 ‘하늘과 땅의 재료로 미식 세계의 문을 연다’는 의미를 담고 있다. 협업 체계인 까닭에 일본에서 메뉴 감수를 받지만 오마카세는 한국의 신선한 재료를 이용해 만든다. 특히, 시그니처 메뉴인 솥밥은 부지깽이, 취나물 같은 한국의 제철 재료를 넣어 독특한 풍미를 더했다. 좌석이 많지 않아 개성있는 요리를 맛보려면 예약은 필수다.

+82 2-542-3010

[MICHELIN GUIDE JAPAN] OSAKA Miyakojima_ku BIb Gourmand

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
    • Notable sake list

    +81 6-6929-8107

[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

©Michelin

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

©Michelin

©Michelin

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
  • 5,000 – 7,000 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

©Michelin

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

 

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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
©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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

©Michelin

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