The owner-chef procures buckwheat from Hokkaido, Kanto or Kyushu and the sparing use of water in the thin juwari soba brings out the rustic flavour. He also adjusts the amount of soy sauce in the dipping sauce to highlight the flavour of the soba. Wild vegetables and matsutake from his family in Nagano are made into tempura and ohitashi. Enjoy a cup of local sake from his hometown with the appetisers. The restaurant is named after Takashima Castle, the pride of the city of Suwa.

Kissui Hananoren

• 3-5-4 Otsuka, Bunkyo-ku, Tokyo, 112-0012, Japan
• ¥ · Ramen

The ‘Umami Toridashi Ramen’ is all about the soup. The dashi is made from several kinds of free-range chicken and water only and cooked slowly over low heat. Popular offerings are the soy sauce ramen, made rich with fermented chicken seasoning, and the salt ramen featuring the flavours of white soy sauce and salted rice malt. The flavoursome medium-thick noodles mix two kinds of wheat and go well with the soup.

Facilities & Services

• 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 3-5981-5592

Si・ba・ki

• 4-7-5 Kohinata, Bunkyo-ku, Tokyo, 112-0006, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The chef sets store by traditional French cooking techniques. For example, with seafood this means tartare or bouillabaisse, and for meat dishes, stewed or baked in pie wrap. On the other hand, he does take modern preferences into account, using citrus or herbs to keep the dishes light. Neither does he forget to express the season, with vegetables from his hometown of Ohara, Kyoto, and wild vegetables and mushrooms he gathers in the mountains.

Facilities & Services

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

Information

+81 3-6912-2941

http://sibaki.com/

Hashimoto

• 2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan
• ¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The aroma of kabayaki drifts as far as the north end of the Ishikiri Bridge over the Kanda River. The restaurant opened in 1835 and has been run by the same family ever since. Sixth-generation owner-chef Shinji Hashimoto handles the unagi. The unagi he uses is at least a year old, ensuring, he says, the best texture and flavour; he grills it plain and steams it according to Edo tradition. The recipe for the sauce has been passed down from the time of the founder.

Facilities & Services

• Air conditioning
• Booking essential
• Credit card / Debit card accepted
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3811-4850

https://www.unagi-hashimoto.jp/

Yoshoku Wine Fritts

• 2F, 2-25-16 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
• ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The owner-chef had experience working at a Western-style restaurant in Akasaka. He then acquired the name of that restaurant and went independent. Tonkatsu cooked at low heat is a signature dish. Cooked slowly using residual heat, they are juicy. Lunchtime is a set menu with fried shrimp, gratin, and the like. Evenings are à la carte comprising small dishes such as of ratatouille and sardine confit.

Facilities & Services

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

Information

+81 3-3830-0235

http://fritts.jp/

Watabe

• 1-9-14 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
• ¥¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The third-generation owner-chef studied French cuisine in Japan and chargrilled cuisine in Spain. He creates original dishes by adding a new touch to traditional dishes, such as steaming unaju in tea leaves to produce a tender texture. He took over the restaurant from his father together with his younger brother and is constantly expanding the possibilities of unagi. The foie gras terrine and unagi kabayaki is the dish that comes from his French and Spanish experience.

Facilities & Services

• Air conditioning
• Booking essential
• Credit card / Debit card accepted
• Mastercard credit card
• Visa credit card

+81 3-3812-7448

http://unagiyawatabe.com/

canade

• 2-31-3 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The husband trained in cooking in Italy, and the wife in wine; the name is inspired by the word for playing a musical instrument; and here they ‘perform’ culinary classics. Their varied approaches to the ingredients, the dishes and the wines come together in harmony. Add the general buzz and you have a veritable concerto! The chef combines pasta with Japanese ingredients. He’s from Shizuoka prefecture and wrapping the lamb in cherry leaves is a very Shizuoka thing to do.

Facilities & 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 70-3843-8393

https://canade.jimdosite.com/

Chukasoba Nishino

• 3-30-7 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The signature dishes here are pleasantly textured medium-thick Chinese noodles and sansho ramen marked by its refreshing aroma. Both soups are flavoursome and made with dashi from dried sardines, meat, and shellfish. The addition of white soy-based sauce gives it depth of flavour and a pleasant aftertaste. The most popular topping is shrimp or pork wontons. The wontons are stuffed full so that you can really enjoy the natural flavours of the ingredients.

Facilities & Services

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

Konakara Honten

• 1-9-6 Yushima, Bunkyo-ku, Tokyo, 113-0034, Japan
• ¥¥ · Oden

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

There is a twentieth century feel to this restaurant with its counter seating and big gourd-shaped copper pot. Customers sit shoulder to shoulder here, enjoying oden around that pot. Expect Kansai-style oden featuring dashi made from katsuo-bushi, kombu, shiitake and other ingredients. There are many ingredients, including daikon, eggs, potato dumplings and pumpkin dumplings. Popular in winter is the oyster soup.

Facilities & Services

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

+81 3-3816-0997

The signature dish is the ‘Salty Soba’ – with clear soup made from free-range chicken and chicken carcass. A salty sauce made from seafood dashi derived from kombu, katsuo-bushi, shellfish adductor muscles and other ingredients is used. The noodles are flat and toppings like roast pork fillets, ears of lacto-fermented bamboo shoots and Kujo leek make it even better. ‘Sapporo Chuka Soba’ is a miso-based ramen filled with the Hokkaido-born owner-chef’s nostalgia.

The set menu is built around yuba, nama-fu and tofu. The soybeans used to make them are a native variety of Shiga, and are richly aromatic and sweet. It starts with juice made from soymilk and fruit. Offering yuba with different textures to try is a novel idea. The tofu and kumiage-yuba are freshly made. Nothing is left out, from the seasonal rice cooked in an earthenware pot to the sweets like manju made from nama-fu, and warabimochi.

This restaurant is supervised by Dominique Bouchet. The word ‘Copains’ in the name means to ‘share bread’, out of a wish to have diners readily share and enjoy their food together. The menu includes such dishes as home-style terrine made with a recipe from his mother, and lobster macaroni, the speciality of the Paris location. Enjoy refined dishes in a bistro atmosphere.

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 tendon, tenbara (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

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

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

http://www.etxola.com/

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.

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

+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.

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• 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.

• Air conditioning
• Cash only
• 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.

• Air conditioning
• Booking essential
• Cash only
• 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.

• 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 6-6532-8266

https://o-ri-be.com/