Category: Uncategorized

[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
https://www.goodbab.co.kr/

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
https://www.dccreative.kr/tenjimon

진진

  • 마포구 잔다리로 123, Seoul, 대한민국
  • 45,000 KRW • 중식
미쉐린 가이드의 의견

중식의 대중화를 위해 40년 동안 힘써온 왕육성 셰프의 차이니즈 레스토랑. 방대한 메뉴가 일반적인 중식당의 패러다임에서 벗어나 10 가지의 단출한 메뉴를 선보이는 이유는 맛과 품질을 일관되게 유지하기 위해서라고 한다. 고품격 요리를 합리적인 가격에 맛볼 수 있는 진진의 대표 메뉴로는 멘보샤, 대게살 볶음, 마파 두부, 카이란 소고기 볶음 등을 꼽을 수 있다. 현재 서교동 본점 외에 여러 곳의 분점을 운영하고 있다.

+82 70-5035-8878

[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
http://www.kit.hi-ho.ne.jp/jo-yato
©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
http://www.watanabecurry.com
©Michelin

Kiji

  • 9-20 Kakudacho, Kita-ku, Osaka, 530-0017, Japan
  • 1,000 – 2,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View

Queues form daily in front of the small store curtain at the entrance to this restaurant. The modern yaki offered here is stir-fried noodles with squid and pork, which is mixed with egg, the latter forming the body of the savoury pancake. Enjoy the different textures, from soft-boiled to fully cooked. The fragrance of oba provides a pleasant accent to the okonomiyaki made with pork, and beef tendon.

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

+81 6-6361-5804

©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
https://www.udonbo.co.jp

©Michelin

Nagomizake Jin

  • 1-3-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 1,500 – 9,000 JPY • Japanese
MICHELIN Guide’s Point Of View

The owner-chef, from Nagasaki Prefecture, gets a great deal of seafood directly from his hometown. Good fatty anago is available all year; try it in kabayaki or in a small pot with burdocks and eggs. There are numerous shuko, like Pacific bluefin tuna topped with a raw egg yolk, and salted and fermented squid entrails roasted on a ceramic plate. One creative dish is the spring rolls of Nagasaki-style champon: a mixture of noodles, seafood, and vegetables.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 6-7171-9535
https://nagomizake-zin.com

©Michelin

Sobadokoro Toki

  • 1-3-4 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 1,000 – 5,000 JPY • Soba
MICHELIN Guide’s Point Of View

Unpolished buckwheat comes from Otoineppu, Hokkaido, and is stone-milled to make nihachi and juwari soba. If you prefer it cold, try the rustic juwari. They go well with the sauce made with high-grade katsuo-bushi. Rolled sushi is another speciality, and it comes with all the sobas at lunchtime. There are also various shuko, including dashimaki tamago and sweetened boiled herring. This is a rare place where you can enjoy soba late into the night.

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Reservations not accepted
  • Take away
  • Visa credit card
+81 6-6348-5558
https://www.soba-toki.com

Chuka Bar Sawada

  • 2-9-17 Sonezaki, Kita-ku, Osaka, 530-0057, Japan
  • 4,000 – 6,000 JPY • Chinese
MICHELIN Guide’s Point Of View

The owner of Chugokusai S Sawada opened this second restaurant to offer casual enjoyment of authentic Chinese cuisine. The menu is made up of familiar orthodox dishes like sweet-and-sour pork with black vinegar, mapo tofu and shrimp cooked in chili sauce. It is great how dishes like cold rice vermicelli served on a seasonal basis, and crispy chicken – signature dishes at the main restaurant – are served à la carte here.

  • 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 6-6130-8870

Suigyo Murabayashi

  • 1-2-17 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 2,000 – 8,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

Fresh fish is the boast of this kappo izakaya. The first thing you’re served is tsukuri of the season—the fish supplied directly by fishermen and from fishing ports. We recommend the simmered fish which is cooked in soy sauce and water alone; the rice is cooked in a Shigaraki earthenware pot – and you might like to try that rice as tamagokake-gohan. Besides individual dishes, a set menu is available where you can enjoy various seafood dishes.

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

+81 6-6344-3909

Shokudo Akari

  • 1-6-27 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 5,000 – 7,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

The word ‘Shokudo’ (‘dining hall’) was included in the name to encourage people to make casual use of the restaurant, and ‘Akari’ comes from the festival in Wakayama, the owner-chef’s home prefecture. The slow-cooked chicken liver has a soft texture, and filling for the spring roll is made with grated Cod shirako combined with white sauce. In a creative twist, the fried horse mackerel is done rare. The interior makes extensive use of timber from Wakayama.

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

+81 6-6341-3791

Kasane

  • 1-2-14 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 4,000 – 9,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

This small restaurant offers Kansai-style oden and various other Japanese dishes. The salty oden features a rich dashi made with Ma-kombu and dried tuna. Items include stewed wagyu sinew and seasonal ingredients like oyster and shirako. Also recommended are simple dishes like braised lotus root and nikujaga, to set you at ease. There are private rooms with horigotatsu-style sunken seating, suiting the restaurant to various uses.

  • 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 6-6456-4155

Kitashinchi Shien

  • 1-7-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 6,000 – 9,000 JPY • Yakitori
MICHELIN Guide’s Point Of View

The owner-chef uses seasonal ingredients in the yakitori set menu. In spring the soup features chicken shabu-shabu with Japanese parsley and burdock, and in autumn, dobinmushi with matsutake mushrooms and chicken. The use of antique plates to complement the rustic yakitori shows his experience in Japanese cuisine. The rice cooked in an earthenware pot and the sweets that come at the end speak of his experience with kaiseki cuisine.

  • 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 6-6341-0611

Tempei Kitashinchi Honten

  • 1-8-12 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 2,000 – 3,000 JPY • Dumplings
MICHELIN Guide’s Point Of View

This speciality gyoza dumpling restaurant, with only gyoza and tsukemono dishes on the menu, opened in 1955. The bite-sized gyoza are wrapped in their thin skins, the corners of which are carefully folded. The fillings are Chinese cabbage, pork and Chinese chives, with no garlic used. They are steam cooked on a special iron plate with the folds in the skin cooked aromatic for a flavour accent. Try them first as is, then perhaps with vinegar or soy sauce.

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted
  • Take away
+81 6-6341-1972
https://www.tenpei.jp

Shushi Mon

  • 2-5-37 Sonezaki, Kita-ku, Osaka, 530-0057, Japan
  • 5,000 – 7,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

The entrance looks like that of a private house and they are very proud of their wide selection of Japanese sake and seafood-centred dishes. We recommend the minced seared katsuo eaten with garlic and soy sauce. The ‘Negiana’ is a speciality that has been around since the restaurant’s founding and features green onions in fried anago. Also try the grilled sandwich with shimesaba and red turnips and the steamed awabi with liver and soy sauce.

  • 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
  • Notable sake list
  • Visa credit card

+81 6-6364-3573

Kosai Fukumimi

  • 1-1-8 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 4,000 – 6,000 JPY • Chinese
MICHELIN Guide’s Point Of View

This hidden restaurant with no sign is on the 2nd floor of a multi-tenant building. The chef has made Cantonese cuisine his speciality and is known for whole steamed fish, like red-spotted grouper and stonefish, supplied directly by fishermen in Ehime prefecture. Also popular is the chicken and tofu stew, with anchovies from China; water spinach stir-fried with shuto; and the fried rice using homemade-style char siu. The midnight closing time is convenient.

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

+81 6-6348-0044

kushiage 010

  • 1-1-41 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 5,000 – 7,000 JPY • Kushiage
MICHELIN Guide’s Point Of View

The owner-chef has experience in both French and Italian cooking. The dishes he creates have hints of cuisine from around the world, such as the tandoori chicken with curry and yoghurt sauce and the pairing of duck meatloaf with parmesan cheese. Then there are fun dishes such as the fish burger of kinmedai and buri. With the ‘Special Course’, you get, among other things, twelve skewers, three small dishes, and a special curry.

  • 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 6-6131-8878

©Michelin

Yakitori Matsuri

  • 2-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • 4,500 – 6,000 JPY • Yakitori
MICHELIN Guide’s Point Of View

The owner-chef here took over a restaurant that his old mentor had once run. Here he can be found at the grill, mindful of the heritage he’s acquired. He uses the same breed of Hinai chicken, as when he apprenticed. The same is true of his choice of kishu-binchotan, prized for its consistent flame. The focus at Yakitori Matsuri is the omakase, but he includes single-dish items in the mix, too, such as mizutaki, plain-boiled ingredients served with dipping sauce, and duck sukiyaki.

  • 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 6-6459-7785

©Michelin

Yamaji

  • 1-2-3 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 5,000 – 8,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

Thick Sanuki udon and ingredients from Kagawa Prefecture are the hallmarks here. The izakaya represents the search for his roots of owner-chef Ryusuke Yamaji, who comes from Miki. Fish caught in the Seto Inland Sea, Cochin chicken from Sanuki and olive-fed beef are notable ingredients. The udon is a unique version, while the oden is flavoured with miso in the Sanuki style. For the signature finale, udon with shrimp paste and raw egg is a parting treat.

  • 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 6-6455-1881

©Michelin

Aka to Shiro

  • 3F, Tanaka Bldg, 1-1-41 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • 5,000 – 7,000 JPY • Sushi
    MICHELIN Guide’s Point Of View

    The chef uses two types of vinegared rice: red-vinegared rice for tuna and blue-backed fish, and white-vinegared rice for shrimp and white-fleshed fish. The red vinegar is a style popular in the Kanto region, while the ‘white’ vinegar (rice vinegar with sugar) is a Kansai speciality with strong roots in oshizushi. The combination of red and white, east and west, creates a dialogue between variations, respecting the spirit of each. Aka to Shiro also means ‘red and white’

    • 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 6-6442-1277

    ©Michelin

    Tsuru to Kame

    • 4-12-17 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
    • 5,500 JPY • Sushi
    MICHELIN Guide’s Point Of View

    This restaurant buzzes with guests here for the richly varied omakase. It all starts with a seasonal appetiser, and is unique in that à la carte dishes appear even after the nigiri. Full of seasonal vegetables, the ‘Atemori’ is the supreme snack, born of the owner-chef’s experience in Japanese cuisine. No effort is spared on the toppings, including smoking the tilefish. The meal here more than satisfies, the final delight being hand-rolled sushi

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

    +81 6-6365-8500

[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
https://www.takeuchi-italia.jp

©Michelin

MACELLERIA di TAKEUCHI

  • 5-8-17 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 4,000 – 6,000 JPY • Italian
MICHELIN Guide’s Point Of View

‘Macelleria’ is Italian for ‘butcher’s shop’ so, as the name suggests, you can expect a wide selection of meat dishes. Chunks of pork loin, Muscovy duck, lamb and beef are grilled slowly over charcoal, so you can enjoy the true flavours of the ingredients. It takes time to cook them, so we recommend having an appetiser or some pasta while you wait.

  • 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 6-6455-2977
https://www.takeuchi-italia.jp

©Michelin

Kankokushokudo Iru

  • 3-8-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 3,000 – 6,000 JPY • Korean
MICHELIN Guide’s Point Of View

The famous ‘Kanmiichi Samgye-tang’ chicken ginseng soup was passed on by the restaurant’s proprietress in Tsuruhashi. A whole chicken stuffed with mochi rice is cooked in a light, clear chicken bone broth. The addition of ginseng and jujube is supposed to endow the diner with vitality. We recommend the Gejang of large watari-gani marinated in a mixture that has a chili pepper base, and the kimchi, whose recipe was also bestowed by the proprietress.

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

+81 6-4256-6910

©Michelin

 Sushisho Nehachi

  • 4-1-70 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 5,000 – 8,000 JPY • Sushi
MICHELIN Guide’s Point Of View

The appeal here is being able to choose from snacks, nigiri and other dishes as you like, with no standard course. The sushi is Kansai-style and the vinegared rice has kombu added, and is cooked firm, to give it both texture and taste. Including the flesh at the base of the fin with flounder sushi, and the mantle ridge with blood clam sushi, are creative touches. The owner-chef was trained in Japanese cuisine, so we recommend ordering soups and grilled dishes.

  • 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 6-6445-7606

©Michelin

Uo China Yo

  • 7-4-25 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 4,000 – 6,000 JPY • Chinese
MICHELIN Guide’s Point Of View

The concept at this restaurant is Chinese cuisine with an emphasis on fish. First, try the set menu, with your choice of main dishes. Pick four fish dishes you like, which come with an assortment of appetisers including seafood carpaccio. This fully rounded meal even comes with fried rice at the end. Various dishes on the menu make good use of seasonal ingredients such as lobster stew with chili sauce and seafood mapo tofu.

  • 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 6-6455-5888

©Michelin

Poulet

  • 7-7-22 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 3,000 – 5,000 JPY • Yakitori
MICHELIN Guide’s Point Of View

The interior was designed by a craftsman who makes chairs without using nails. Featuring vintage materials, there is an ineffable quality to it. Free-range Tanba chicken from Hyogo is grilled over a strong kishu-binchotan flame. The pieces on the skewer are on the large side to give the chicken more of an impact. For first timers, we recommend the seven-skewer omakase. There are many shuko and various skewers featuring seasonal vegetables.

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

+81 6-6450-1522

©Michelin

via del emme

  • 7-7-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 2,500 – 8,000 JPY • Italian
MICHELIN Guide’s Point Of View

The owner-chef is proud of his handmade pasta, which he learned to make in Bologna. In spring, there’s lamb and broad bean ravioli, and in winter, cannelloni kneaded with cacao and tomatoes is paired with wild game ragù. They have a seasonal feel, and the ingredients complement each other. There’s an emphasis here on how the meat is cooked, with the cutlets kept thick and grilled until juicy to trap in the flavour.

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Non-smoking restaurant
  • Visa credit card
+81 6-6225-7809
https://www.viadelemme.com

©Michelin

Sobakiri Karani

  • 2-11-26 Sagisu, Fukushima-ku, Osaka, 553-0002, Japan
  • 1,000 – 3,000 JPY • Soba
MICHELIN Guide’s Point Of View

Two kinds of soba are offered: thin, moist soba and rustic coarsely ground soba. Only cold soba is served, even in the winter, the owner-chef basing this on the idea that autumn shinsoba is ready to eat in winter. There are also snacks before the soba like duck with leeks and miso sauce and konnyaku with fish eggs. Together with a carpenter and painter, the owner-chef built the interior himself; the use of vintage materials gives it warmth.

  • Air conditioning
  • Cash only
  • Non-smoking restaurant
  • Reservations not accepted
+81 6-4796-2286

©Michelin

Chukasoba Mugen

  • 5-5-10 Ebie, Fukushima-ku, Osaka, 553-0001, Japan
  • 1,000 – 2,000 JPY • Ramen
MICHELIN Guide’s Point Of View

The feature dish here is the ‘Chuka Soba’. The dashi is made using a whole chicken and water only. And to give the flavour depth and body, they go all out, boiling several different kinds of chicken together. Soy sauce kaeshi is mixed with kombu and shellfish muscles for extra savouriness. The noodles are a mix of flour and sweet potato starch and are uniquely elastic. They make only a set amount of broth per day, so get here early.

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

©Michelin

Izakaya Tokitame

  • 6-9-17 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 5,000 – 7,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

The owner-chef of Tokitame takes pride in operating a restaurant with local roots and the home-style dishes express this determination. The menu’s repertoire is impressive, ranging from Japanese foods with an extra touch of effort, such as sashimi and fish grilled with Saikyo miso, to Western and Chinese classics such as fried shrimp and mapo tofu. Simple flavours learned in his mother’s kitchen, such as shiraae and vinegared burdock, are fine companions to a cup of sake.

  • 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 6-6451-7710

©Michelin

Rittoku Gogasha

  • 2-9-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • 1,000 – 11,000 JPY • Chinese
MICHELIN Guide’s Point Of View

The food here brings to life the Chinese food phrase mala, the ma meaning ‘spicy’ and the la, ‘a numbing flavour’. The chef uses chili pepper and a great variety of sauces to create traditional dishes. The spiciness of the famous mapo tofu comes from his clever use of chili oil and sansho. The dishes using seasonal ingredients like firefly squid and shirako are also appealing. A single serving is big enough for two so enjoy sharing the flavours with others in your party.

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

+81 6-6454-3696

 

[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
http://www.aozora.blue

©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
http://botanicurry.com

©Michelin

Hakugintei

  • 4-4-12 Awajimachi, Chuo-ku, Osaka, 541-0047, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

In the Kansai region, they like their curry sweet and spicy, and Hakugintei delivers. Drawing on his experience, the owner-chef adds plenty of onion to his beef dashi to create an original, Western-style curry. Letting the meat age for several days increases its savouriness, and the resulting curry is a melding of sweetness from fruit and hotness from spices. The most popular topping is the tonkatsu; and at Hakugintei, the curry roux is poured over the cutlet.

©Michelin

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
http://www.yoshino-sushi.co.jp
 
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
http://tavernettadakitayama.com

 

©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
https://www.ututuyo.com

©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
https://www.ca-marche2017.com

©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
http://www.spello.jp
©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
http://www.mizuno-osaka.com

©Michelin

Yoshokuya Fujiya

  • 2-2-1 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan
  • 1,000 – 5,000 JPY • Yoshoku
MICHELIN Guide’s Point Of View

Dishes include steak, cutlets, fried green tiger prawn and others, all made using choice ingredients. The restaurant has a reputation for delivering satisfaction over and above what you’d expect for the price. We recommend the ‘Special Teishoku’ if you want to try various items: a delightful assortment of the very best of yoshoku cuisine. The beef curry is spicy but with a mild richness to it, and is popular in hot weather.

  • Air conditioning
  • Cash only – lunch
  • Counter dining
  • Private dining room

+81 6-6941-7283

©Michelin

Kajiyamachi Kazuki

  • 2-10-26 Shimanochi, Chuo-ku, Osaka, 542-0082, Japan
  • 4,000 – 9,000 JPY • Japanese
MICHELIN Guide’s Point Of View

There’s an appealing flexibility here, as you can enjoy a meal or have a snack with sake. On the menu, entitled ‘Ri’ (or ‘The Way of Things’), you’ll find dishes that feature an extra touch. One example is the asparagus garnished with flaky smoked masu salmon. There are also seasonal shuko such as minced sweet shrimp and karasumi mochi grilled with seaweed. The speciality is chargrilled seafood and vegetables.

Commitment to sustainable gastronomy

Initiatives

The restaurant’s electricity is generated from biomass. We strive to create a sustainable environment by turning offcuts into compost
Which we then use in our garden.

  • Air conditioning
  • Booking essential
  • Counter dining

+81 6-6213-7788

©Michelin

Teishokudo Kongoseki

  • 1-8-25 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan
  • 1,000 – 1,500 JPY • Curry
MICHELIN Guide’s Point Of View

The self-taught owner-chef aims to create curries that you could eat every day and still maintain nutritional balance. Side dishes of several kinds of vegetable accompany the hearty curry. He doesn’t make dashi, but brings out the flavour of the ingredients by limiting the number of spices. Enjoy unique menu items like beef offal curry and buttery chicken marsala with chicken gizzard.

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

+81 6-7174-2578

 

 

©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
http://www.le-caneton.com

©Michelin

Sobakiri Gaku

  • 7-1-54 Tanimachi, Chuo-ku, Osaka, 542-0012, Japan
  • 1,000 – 3,000 JPY • Soba
MICHELIN Guide’s Point Of View

The nihachi soba combines finely ground buckwheat berries with very coarsely ground seeds. The thin soba noodles are moist, full of flavour and slide down smoothly. Made with kaeshi, the sauce is dry, and has depth and flavour. Start with the mori soba. Available at dinnertime only, dashimaki tamago and sobagaki come before the soba. You can also enjoy sake with snacks like duck and leek.

  • 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 6-7708-1515

©Michelin

Chukasoba Uemachi

  • A-22 Uemachi, Chuo-ku, Osaka, 540-0005, Japan
  • 1,000 – 1,500 JPY • Ramen
MICHELIN Guide’s Point Of View

The signature dishes here are salty ramen featuring a dried sardine flavour and soy-flavoured ramen with the umami of dried fish shavings. Both gain extra flavour from the added whole chicken and pork soup. The ‘Chuka Soba ’, with a meat-based soup, is thicker, but only so much is prepared per day. It uses homemade straight, flat noodles, lacto-fermented bamboo shoots, roast pork fillet and leeks.

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

+81 6-6762-5311

©Michelin

Sobakiri Imose

  • 2-9-2 Tamatsukuri, Chuo-ku, Osaka, 540-0004, Japan
  • 1,000 – 3,000 JPY • Soba
MICHELIN Guide’s Point Of View

With a hearth, mud walls and old trees, the interior of this restaurant is reminiscent of an old, rural house. The owner-chef procures quality buckwheat to make nihachi and juwari soba. The ‘Imoyama Soba’ is warm noodles topped with meringue mixed with yam, yolk, plus nori, and has a pleasant taste and texture. You’ll want to try the soba in each season, made with bamboo shoots in spring, gourd in summer, mushrooms in autumn and grilled eggplant in winter.

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

+81 6-6762-5147

©Hommachi Seimenjo Chukasobakobo

Hommachi Seimenjo Chukasobakobo

  • B2F, Semba Centar Bldg Nigokan, 1-3-2 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan
  • 1,000 – 1,500 JPY • Ramen
MICHELIN Guide’s Point Of View

This katsuo-bushi shop opened with a mission to bring to the world the joys of dashi. The flavoursome soup of the shop’s ramen is a combination of seven types of shaved bonito, kombu, seafood such as grilled hamo, and chicken bones. The noodles are made on the premises, with whole wheat flour kneaded into the dough for smoothness and texture. It’s great to get to choose between round and flat noodles. A shake or two of sansho adds a refreshing fragrance to the meal.

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

+81 6-4708-7717

© Macauda

Macauda

  • 2-1-3 Tokiwamachi, Chuo-ku, Osaka, 540-0028, Japan
  • 1,000 – 6,000 JPY • Italian
MICHELIN Guide’s Point Of View

The Wakayama-born chef gained experience in the Puglia region of southern Italy. Struck by the similarities between Wakayama and Puglia, in particular the warm climate and rich bounty of seafood, the chef made southern Italian home cooking his theme. Mackerel marinade, vegetable caponata, and sautéed oysters with fava bean sauce are representative examples. Bucatini and casarecce, two pastas originating in Sicily, are prepared by hand.

  • 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 6-4792-8262
https://macauda.jp

©Michelin

Kannomiho

  • 2-2-14 Andojimachi, Chuo-ku, Osaka, 542-0061, Japan
  • 3,000 – 5,000 JPY • Izakaya
MICHELIN Guide’s Point Of View

The name means ‘Miho’s Warmed Sake’—but also calls to mind a popular actress. Serving the food is Ms. Miho Nakamura, an aficionado of warmed sake. The food is home-style and with it she offers sake in all its appeal. Seared duck, raised locally, is a standard dish able to be enjoyed throughout the year. Sit back, sake cup in one hand, sipping that warm sake until it warms you through and through. Immerse yourself and completely unwind in the pub-like atmosphere.

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

+81 6-7222-2510

 

[블루리본서베이] 초록과 만나는 힐링 타임, 숲 전망 카페_강원

무더위가 절정인 7월 말입니다. 더위를 이기는 방법으로 푸른 바다도 좋지만 숲 속 그늘의 초록 공간 속에서 나무가 선사하는 피톤치드에 젖어드는 힐링 타임은 어떨까요?

전국적으로 소나무, 배나무, 은행나무 등으로 만들어진 숲 배경의 카페들이 많이 생겨나고 있는데요. 무더운 여름, 자연 속에서 힐링하기 좋은 전국의 숲 카페 10곳을 소개합니다.

남원의 늘,파인, 대구의 도케비커피, 경기도 광주의 묵리459, 천안의 배나무숲, 원주의 사니다카페, 춘천의 소울로스터리, 평창의 옐로우트리카페, 부산의 우디브룩, 정읍의 제이포렛, 서산의 카페모월입니다.(가나다 순)

사니다카페 CAFE SANIDA – 강원 원주 

곳곳에 비치된 야외 테이블에서 원주의 경치를 보며 커피 한 잔의 여유를 만끽할 수 있는 산 속에 위치한 자연친화적인 카페. 커피 뿐아니라 가지각색의 빵을 선보이고 있으며, 식사 또한 가능하다.

<사진 출처: 사니다카페 공식 인스타그램 https://www.instagram.com/sanidacafe/>

메뉴 파스타(1만6천원~1만9천원), 리조토(1만7천원~1만8천원), 한우채끝스테이크(200g 5만원), 피자(1만5천원), 베리에이션커피(5천원~7천5백원)

전화 070-7776-4422

주소 강원도 원주시 호저면 칠봉로 109-128 | 주차 가능

영업시간 10:00~21:00 | 연중무휴

6. 소울로스터리 SOUL ROASTERY COFFEE – 강원 춘천

울창한 소나무숲 그늘 아래에서 힐링하기 좋은 대형 베이커리 카페. 시그니처 음료는 밸런스 좋은 에스프레소와 크림, 그리고 초당옥수수가 어우러진 옥수수커피다. 3개 건물의 실내 공간부터 야외 좌석까지 잘 꾸며놓아 춘천 여행하면서 방문하기 좋은 곳이다.

<사진 출처: 소울로스터리 공식 인스타그램 https://www.instagram.com/soulroastery/>

메뉴 옥수수커피(7천원), 아메리카노, 에스프레소(각 5천5백원), 카페라테(6천원), 콜드브루라테(6천5백원), 크로플(3천원)

전화 033-253-7876

주소 강원 춘천시 동면 소양강로 510 | 주차 가능

영업시간 11:00~20:00 | 토, 일요일, 공휴일 11:00~22:00 | 연중무휴

7. 옐로우트리카페 – 강원 평창

평창 육백마지기 인근 숲속에 한적하게 자리잡은 아담한 카페. 실내 좌석은 많지 않지만 카페 앞으로 조금만 내려가면 아름다운 청옥산 은행나무숲이 펼쳐진다. 피크닉세트와 음료를 주문하여 캠핑장처럼 꾸며 놓은 은행나무숲에서 피크닉을 즐길 수 있다.

<사진 출처: 옐로우트리카페 공식 인스타그램 http://instagram.com/yellowtree_cafe>

메뉴 옐로우라테(7천원), 오미자차, 초코라테, 오미자에이드(각6천원), 아메리카노(5천5백원), 쫀득쫀득꿀케이크, 겉바속촉토스트(각5천원), 피크닉세트(3만원)

전화 010-4066-4291

주소 강원 평창군 미탄면 평안한치길 505-94 | 주차 가능

영업시간 11:00~19:00 | 연중무휴

[블루리본서베이] 초록과 만나는 힐링 타임, 숲 전망 카페_충남

무더위가 절정인 7월 말입니다. 더위를 이기는 방법으로 푸른 바다도 좋지만 숲 속 그늘의 초록 공간 속에서 나무가 선사하는 피톤치드에 젖어드는 힐링 타임은 어떨까요?

전국적으로 소나무, 배나무, 은행나무 등으로 만들어진 숲 배경의 카페들이 많이 생겨나고 있는데요. 무더운 여름, 자연 속에서 힐링하기 좋은 전국의 숲 카페 10곳을 소개합니다.

남원의 늘,파인, 대구의 도케비커피, 경기도 광주의 묵리459, 천안의 배나무숲, 원주의 사니다카페, 춘천의 소울로스터리, 평창의 옐로우트리카페, 부산의 우디브룩, 정읍의 제이포렛, 서산의 카페모월입니다.(가나다 순)

 

 배나무숲 – 충남 천안

넓게 펼쳐진 배나무밭 풍경을 볼 수 있는 대형 카페. 갤러리 느낌의 인테리어에 다양하고 편안한 테이블 구조로 꾸며져 있어 숲 전망을 즐기기 좋으며, 테라스 좌석은 배밭 가까이에 자리해 있다. 하얀 배꽃이 피는 봄이 절경이지만, 초록이 만연한 배나무숲도 편안함을 준다.

<사진 출처: 배나무숲 공식 인스타그램 https://www.instagram.com/baenamu_forest/>

메뉴 아메리카노(5천원), 카페라테(5천5백원), 고구마라테, 말차라테(각 6천원), 에이드(6천5백원), 바닐라크림콜드브루(7천원), 티라미수(5천8백원), 당근케이크, 레드벨벳케이크(각 6천원)

전화 041-415-0048

주소 충남 천안시 서북구 직산읍 상덕로 137  | 주차 가능

영업시간 10:00~22:00(마지막 주문 21:30) | 연중무휴

[블루리본서베이] 초록과 만나는 힐링 타임, 숲 전망 카페_경기

무더위가 절정인 7월 말입니다. 더위를 이기는 방법으로 푸른 바다도 좋지만 숲 속 그늘의 초록 공간 속에서 나무가 선사하는 피톤치드에 젖어드는 힐링 타임은 어떨까요?

전국적으로 소나무, 배나무, 은행나무 등으로 만들어진 숲 배경의 카페들이 많이 생겨나고 있는데요. 무더운 여름, 자연 속에서 힐링하기 좋은 전국의 숲 카페 10곳을 소개합니다.

남원의 늘,파인, 대구의 도케비커피, 경기도 광주의 묵리459, 천안의 배나무숲, 원주의 사니다카페, 춘천의 소울로스터리, 평창의 옐로우트리카페, 부산의 우디브룩, 정읍의 제이포렛, 서산의 카페모월입니다.(가나다 순)

묵리459 – 경기 용인 

통유리창 밖으로 자연을 구경할 수 있는 브런치 카페.  삼봉산 자락이 카페를 둘러싸고 있다. 브런치와 함께 블렌딩티를 선보이며, 실내에서 공연이 펼쳐지기도 한다.

<사진 출처 묵리459 공식 인스타그램 https://www.instagram.com/mukri_459/>

메뉴 묵리459시그니처샐러드(1만6천원), 묵리클럽샌드위치, 명란버섯크림파스타, 깻잎오일파스타(각 1만7천원), 마스카포네치즈크로플(1만원)

전화 031-335-4590

주소 경기도 용인시 처인구 이동읍 이원로 484 | 주차 가능

영업시간 11:00~20:00 | 연중무휴