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.
+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.
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Air conditioning
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Cash only – lunch
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Counter dining
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Diners Club credit card
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JCB
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Mastercard credit card
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Visa credit card
+81 6-6447-7726
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.
Pizzeria da Tigre
- 1-18-13 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan
- 1,000 – 2,000 JPY • Pizza
MICHELIN Guide’s Point Of View
A firewood oven made by a Neapolitan craftsman sits at the back of this authentic-feeling restaurant. The flour used for the dough, the tomatoes, the garlic and other ingredients are all from Italy, and the chef faithfully reproduces the tastes he learned there. Named after the chef’s teacher, the ‘Attilio’ is the speciality pizza and features ricotta, salsiccia and mozzarella.
+81 6-6535-8624
Comptoir15
- B1F, 1-29-16 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan
- 5,000 – 8,000 JPY • French
MICHELIN Guide’s Point Of View
Tsuyoshi Inoue has an unbridled love for French cuisine and wine. He visits production areas almost every year and sometimes even participates in the harvest. The numerous signatures on the wall speak of the support he has earned from makers. The menu is primarily of authentic traditional cuisine. In particular, the main dishes are local ones from various regions. If you sit at the counter, you can also enjoy chatting with the chef about wine and memories from his trips.
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Air conditioning
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American Express credit card
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Booking essential
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Counter dining
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Credit card / Debit card accepted
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Diners Club credit card
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JCB
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Mastercard credit card
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Particularly interesting wine list
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Visa credit card
UDONZIN Beat
- 1-16-17 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan
- 1,000 – 3,000 JPY • Udon
MICHELIN Guide’s Point Of View
The owner-chef’s idea was for an udon restaurant where customers can also enjoy sake. He serves shuko like roast duck and nama-fu with dengaku miso, and elaborate noodle dishes. The thin udon is homemade style. To give it just the right elasticity and body, he takes the extra step of aging it. The specialities are kamaage and zaru udon with 10 kinds of vegetables and condiments. Add the colourful ingredients of your choosing to enjoy different tastes.
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Air conditioning
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Cash only
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Counter dining
+81 6-6616-9901
TAMANEGI
- 1-20-15 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan
- 3,500 – 7,500 JPY • Italian
MICHELIN Guide’s Point Of View
The aim of the chef and her husband is to provide “Italian cooking rooted in the natural and spiritual topography of Japan”. Most of the ingredients are grown or raised in Japan – the two gourmets get to know each producer and build relationships with them. In terms of cooking styles, the accent is on simplicity, based on the chef’s experience in northern Italy. The meat dishes, which require careful roasting in large cuts over a flame, are good examples.
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Air conditioning
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Booking essential
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Cash only
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Counter dining
+81 6-6536-0085
Oribe
- 1-6-18 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan
- 4,000 – 6,000 JPY • Teppanyaki
MICHELIN Guide’s Point Of View
Enjoy simple dishes that make use of the chef’s experience with French cuisine and teppanyaki made with seasonal ingredients. ‘Cabbage Steak with Gorgonzola’ has been the signature dish here since the restaurant first opened. The done thing is to order okonomiyaki or stir-fried noodles seasoned with salt or sauce after first trying scallops or clams grilled in butter. Your eye is drawn to the chef as he goes about efficiently preparing the food.
©Michelin
©Michelin
