Point
- 2-17-47 Uenohigashi, Toyonaka, Osaka, 560-0013, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
This is the third time owner-chef Kenji Nakata has set up shop in Osaka, first in Nishitemma, then Fukushima, and now Toyanaka, which is where he was born and raised. Taking the French cuisine concept of terroir, he uses ingredients from Japan. In spring, he serves royale but in chawanmushi style, which he pairs with rape blossoms and firefly squid. The galette of edible wild plants is served with surf clam. He keeps sauces light, with less fats and oils.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
LIAISON
- 3-12-20 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Yuji Tsuji calls his creations ‘French dishes from the good old days’. He went to France to study the essence of French cuisine and chose a rural area. His specialities are foie gras poêlé and anago stew. The poivrade sauce is made with sansho instead of black pepper. The classic recipes and Japanese ingredients make for a liaison of past and present.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
nent
- B1F, 1-5-12 Shibata, Kita-ku, Osaka, 530-0012, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Three elements drive cuisine: temperature, aroma and ingenuity. In the case of green asparagus, for example, the stalks are boiled but the spears left uncooked. Next, add pistachio sauce, complementing the bitterness of the asparagus with the sweetness of the sauce. The chef creates flavours using his heightened sensitivity. ‘nent’ is Latin for ‘spin’. The agreeable service of the sommelier weaves the threads spun by time, enriching patrons’ impressions of the cuisine.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Pierre
- 20F, InterContinental Osaka, 3-60 Ofukacho, Kita-ku, Osaka, 530-0011, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The chef puts much thought into how to make French dishes with domestic ingredients. He wants to offer an element of surprise with the dishes, so the menu lists only the ingredients, not revealing the method of preparation or the concept. Emphasising the aroma with bouillon or adding sourness with citrus and other fruits, he creates unique flavour in his dishes. He has his customers enjoy the season with all five senses with seasonal arrangements of flavours and ingredients.
Facilities & Services
- Air conditioning
- Car park
- Counter dining
- Great view
- Particularly interesting wine list
- Wheelchair access
+81 6-6374-5700
ad hoc
- Hotarumachi, 1-1-48 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6225-8814
La Baie
- 5F, The Ritz-Carlton, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef de Cuisine Christophe Gibert has a special relationship with the ocean. Born and raised in Bretagne, he honed his craft in Nice and Monaco on the Mediterranean Sea. This connection is the reason why he is so accomplished in seafood preparation and why he has served nearly 20 years for the restaurant whose name means ‘The Bay’ in French. The specialty of the house, ‘Blue lobster steamed in seaweed’, is finished in a Japanese earthenware pot, serving as a bridge between the culinary cultures of France and Japan.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 6-6343-7020
Maison Tateru Yoshino
- 2F, ANA Crowne Plaza, 1-3-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
This restaurant is a production of Tateru Yoshino, recipient of the French government’s Order of Agricultural Merit. Here you can savour culinary masterpieces that captivated diners in Paris. The salmon mi-cuit à la Stella Maris is a signature dish the house has been serving for years. In tribute to Claude Monet, who painted images of the water lilies in the pond at his own villa, Yoshino uses salad to draw Monet’s garden on the canvas of his white plates.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 6-6347-1128
agnel d’or
- 2-4-4 Nishihommachi, Nishi-ku, Osaka, 550-0005, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Owner-chef Akinari Fujita made a point of studying the regional cuisines of Normandy, the Basque country and Lyon. Styling himself a ‘constructionist chef’, Fujita pursues an independent gastronomic path, albeit one grounded in classic culinary theory. All offerings are set menus, each with a well-defined narrative arc. To maximise the impression, arrangements on each plate are minimal – often a single ingredient is prepared in multiple ways and served as an ensemble.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-4981-1974
Différence
- 1-16-12 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Owner-chef Yoshiaki Fujimoto expresses the passing seasons using only ingredients from Japan. Selecting ingredients such as edible wild plants and shirako, and preparing his dashi with kombu, he permeates his menu with a Japanese sensibility. Spices and vinegar are deployed to modulate the flow of flavours. Desserts fashioned from combinations of fruits and vegetables, such as pears with turnips or strawberries with fennel, are a Fujimoto innovation. He guards tradition while refining it.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6479-1140
http://difference.upper.jp
PRESQU’ÎLE
- 2F, Yodoyabashi odona, 4-1-1 Imabashi, Chuo-ku, Osaka, 541-0042, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Presqu’île is named for a district between the old and new city centres of Lyon in France – an apt metaphor for the approach of its chef, who aims to create new ideas while preserving tradition. The speciality of the house is tourte of duck and foie gras. The restaurant excels in items wrapped in pie crust. When ayu and awabi are in season, miso and fish sauce are used as sauces to add a subtle flavour.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 6-7506-9147
https://presquile.jp/
La Bécasse
- 3-3-9 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Yoshinori Shibuya moved to France, where he crafted his own vision of gastronomy under the tutelage of Paul Bocuse, Joël Robuchon and Alain Chapel. While honouring tradition, Shibuya also turns his attention to modern techniques, which emphasise respect for ingredients. He actively incorporates Japanese ingredients such as ayu and hamo, adding a Japanese touch to the sensibilities he honed in France. The result is a culinary approach that is truly one-of-a-kind.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
IDÉAL bistro
- 2F, 1-6-5 Tanimachi, Chuo-ku, Osaka, 540-0012, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The owner-chef provides the fresh ingredients in season, the proprietress the seasonal decorations of flowers. Together the couple expresses the mood of Japan’s four beautiful seasons in their restaurant. The fare combines traditional cooking methods with vegetables from their home garden. Peaches from Wakayama, grown by the owner-chef’s father, are made into compote for a summer dessert. Organic wines complement the simple preparations and rich sauces.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6360-4315
http://idealfoodflower.com/
ORIGIN
- 1-4-3 Tsuriganecho, Chuo-ku, Osaka, 540-0035, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Tetsu Yoshida prizes ‘cuisine whose ingredients you can see’. Each plate and its seasonings are prepared simply, giving the ingredients top billing. The emphasis on fish in the set menus showcases the attractions of Yawatahama, Ehime Prefecture, Yoshida’s hometown. Seafood arriving fresh from Yawatahama fishing port is prepared using techniques he developed in the south of France. His signature dish is soupe de poisson with crispy grilled tilefish.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 6-6809-2881
https://origin-french.com