Ichiju Nisai Ueno Minoten

2-5 Minokoen, Mino, Osaka, 562-0002, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Nestled in a beautiful natural setting, this restaurant affords views of lush vegetation in summer and fiery reds and golds in autumn. Among the private rooms are some overlooking the Mino River and even separate cabins, making it ideal for entertaining and auspicious occasions. The fare is kaiseki and a highlight is always the impressive hassun. The food is beautifully presented, reflecting the beauty of nature, and rich in shuko and accompaniments from land and sea.

Facilities & Services

Air conditioning
American Express credit card
Credit card / Debit card accepted
Diners Club credit card
JCB
Mastercard credit card
Shoes must be removed
Visa credit card

Yoshino

2-28-3 Nakasakurazuka, Toyonaka, Osaka, 561-0881, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef uses the dishes he offers to convey the scenery of the season and the beauty of nature. The hassun features a variety of delicacies. Seasonal grilled fish is garnished with wild flowers and leaves. He also incorporates Western elements sometimes to keep things interesting. The owner-chef seeks to communicate the joy of food, nonchalantly mixing dishes featuring a touch of his own in among more traditional ones.

Facilities & Services

Air conditioning
Cash only
Counter dining

+81 6-6850-7883

Sumibi Kappo Ishii

7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sumibi Kappo Ishii is run by the owner-chef of a yakitori restaurant called Torisho Ishii who also has experience in kaiseki cuisine. In both, charcoal flames play a leading role, so Ishii struck on the concept of sumibi kappo, a restaurant focused on charcoal-grilled dishes. Examples are beef and vegetables smoked over bincho charcoal. The dashi is drawn in front of the customer and rice is served in the earthenware pot it was cooked in, together with seasonal flavours.

Facilities & Services

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 6-7708-4692

Yonemasu

1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The clean, arresting appearance of the dishes served here embodies the minimalist aesthetic. Tomoya Yonemasu takes traditional Japanese culture and the season to put together a menu based on a monthly theme. Just around the time of the Doll’s Festival, field horsetails come into season, which he uses to decorate kudzu tofu with mugwort. The nimono soup is of hamaguri clams and is served in a lacquered bowl bearing a decorative shell pattern. Another spring delight is the asari clam and ginger takikomi-gohan. Most of the serving dishes are antique, making for a graceful air.

Facilities & Services

Air conditioning
Cash only
Counter dining

+81 6-6345-1107

Naniwakappo NOBORU

1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

What owner-chef Noboru Ochiai spices his menu with is ‘fun’. He applies his experience with Naniwa-kappo cuisine and kaiseki, with its deep respect for tradition. The hassun celebrate the festivals of each season. Poultry and meat dishes such as duck and beef are also served. The soy sauce for sashimi is fortified with kombu from which the dashi has been drawn, while the final dish uses a dashi made from offcuts of fish and vegetables.

Facilities & Services

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 6-4256-8473

Rakushin

1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name means ‘spirit of enjoyment’ and that is exactly what owner-chef Shintaro Katayama offers. For the setsubun festival, croquettes of pilchard are wrapped in the monaka wafer cakes that characterise this event. Hollowed out yuzu citruses, filled with goodies, are cooked directly over a Hida-style earthen charcoal, filling the room with the aroma. Osechi-ryori is served at New Year; and in April, when the cherries blossom, a hassun called ‘rakubako’ graces the menu.

Facilities & Services

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

+81 6-6451-2323

Ono

6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The attraction of owner-chef Kota Ono’s restaurant is his interpretation of the cuisine of Awaji, the island where he was born and raised. Putting his hometown connections to work, he sends away for tai, awabi, uni and other famous Awaji delicacies. Charcoal-grilled offerings are the mainstay of his menu, with wagyu beef the meat of choice. He adopts a flexible approach to Japanese cuisine, serving Western-inspired treats such as chawanmushi with thick starchy truffle sauce.

Facilities & Services

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

+81 6-6341-8171

Kawahara

2-4-21 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Koji Kawahara studies the old to develop the new. He creates dishes with a modern sensibility while following the traditions of Japanese cuisine. In the pickled crab, for example, he eschews vinegar in favour of balancing the marinade with the sourness of apple. The monkfish liver and daikon is inspired by the foie gras daikon of French cuisine. As a bridge between producers and diners, he introduces less familiar ingredients such as orange Chinese cabbage and honey lime.

Facilities & Services

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

+81 6-6131-4668

Iroha

5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with.

Facilities & Services

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 6-6344-7355

Oryori Yamada

2F, 1-5-36 Dojima, Kita-ku, Osaka, 530-0003, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes.

Facilities & Services

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 80-4013-9336

Zeshin

B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sekine, the head chef, and Oishi, the waiter, are two sides of the same coin and have stuck together in this ryotei through thick and thin. The two greet guests in the gracious spirit of wabicha, a type of tea ceremony. The sourcing of fish, wasabi and sake from Shizuoka is due to Sekine’s affection for his birthplace. Desserts are served by the innkeeper and weak matcha tea by the supervisor, in the style of the Senke School of tea ceremony.

Facilities & Services

Air conditioning
Cash only
Counter dining
Notable sake list

+81 6-6364-0118

Higashichaya Nakamura

1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan
¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience.

Facilities & Services

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

+81 6-6147-3686

Iwaki

2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

In Iwaki’s kitchen, owner-chef Ryoichi Endo gives free rein to the skills he cultivated in ryotei and kappo. Hassun plates decorated with seasonal flowers and leaves and nimono soup in a lacquered bowl incorporate seasonal notes for a pleasingly old-school presentation. Charcoal-grilled fish and meat creations are accompanied by sauces. The owner-chef’s skill is evident in the variety of items that offer a creative tweak while respecting tradition.

Facilities & Services

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

Kaishoku Shimizu

1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The restaurant name expresses the owner-chef’s desire that his customers heartily enjoy their meal. Toshihiro Shimizu has applied himself to the study of cooking and specialises in the kinds of dish that can only be made at a restaurant. Using boar meat instead of poultry is a part of that. Served on several small plates, the hassun is a lovely treat. The aroma of the food being grilled on the charcoal brazier stimulates the appetite. The friendly hospitality of the chef will put you at ease.

Facilities & Services

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

Shinchi Yamamoto

1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan
¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Meticulously selected ingredients served in generous helpings make for the appeal of this restaurant. Above all, owner-chef Hideki Yamamoto prizes the seasonal mood and traditions of Japanese cuisine. The dishes served alongside the set menu pay tribute to the traditional festivals of each month: ehomaki (uncut, rolled sushi) in February, chirashi-zushi in March and so on. Here they want each customer to feel that it’s a special occasion.

Facilities & Services

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

Kyomachiryori Mitsuya

2F, 1-12-3 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Tomonori Matsumura begins by serving fragrant ichiban-dashi. Savour the rich umami of kombu and flaked tuna at the beginning of the meal. This dashi really comes into its own with the treats that follow. The variety of ways in which he elicits the native flavours of each ingredient testifies to his experience. To broaden his gustatory horizons, Matsumura travelled to France to study cooking. His cuisine is richly inventive, goes easy on fats and oils and creates layers of flavour.

Facilities & Services

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 6-6450-8328

https://mitsuya-kyomachibori.com/

Nishino

1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Masahiro Nishino is not one to stack his dishes with luxury ingredients. “Make a plan and take the pains to get it right”, says Nishino and, true to his word, he reworks a number of classic dishes. Filefish are dressed with liver; squid in nori boiled down in soy glaze. Stewed dishes made with a light, refreshing dashi, hassun of freshly prepared items and charcoal-grilled treats are highlights.

Facilities & Services

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 6-6479-0456

Shoroku

1-16-18 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

When he speaks of ‘Naniwa flavour’ owner-chef Masato Shimoda means improvising to match a diner’s preferences. Putting the umami of ma-kombu to good work is one of the elements of his technique. He prioritises ingredients from around Osaka, such as young burdock from Yao and bamboo shoots from Kaizuka. He deals in seafood from Hyogo Prefecture as well, such as tai and larger-sized anago from Akashi, based on his apprenticeship in Kobe.

Facilities & Services

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 6-6443-1088

Utsubohommachi Gaku

1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Gaku Imagawa tries to craft variety without straying too far from a framework of Japanese cuisine. His menu reflects the creativity he developed under his mentor. Fried barracuda is drizzled in black vinegar, and char-grilled sawara is dressed in apple sauce. He finds inventive ways to add the umami of dashi to the sourness or sweetness of the dish. For takikomi-gohan, he uses rice grown by a relative. To wrap up the meal, he reassures with a return to simple Japanese fare.

Facilities & Services

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

+81 6-6479-3459

https://www.utsubo-gaku.com/

Oimatsu Kitagawa

4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This restaurant is currently closed due to preparations for relocation. Toru Kitagawa learned the basics in Osaka and honed his creativity in Kyoto. His sensibilities are open-ended, as can be seen in the menu. Made from Rishiri kombu, the dashi is light and Kyoto-esque. Also appealing is his love for his hometown, demonstrated in how he makes sure to include bamboo shoots from Kaizuka and ebi-imo from Tondabayashi. He displays his unique experience in a diverse range of dishes.

Facilities & Services

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

https://www.oimatsu-kitagawa.com/

Oimatsu Hisano

4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masamitsu Hisano presents a menu showcasing the elegance of Japanese cuisine. The meal begins with an appetiser that expresses the season and comes with a strip of paper imprinted with a seasonal phrase and a leaf he picked himself in the field. Simply prepared chargrilled items and nabe ryori give off seasonal fragrances. At the end comes rice cooked in an earthenware pot and served in a portion resembling the kanji for ‘one’. There’s a real sense of ease dining here.

Facilities & Services

Air conditioning
Counter dining

+81 6-6314-6202

http://oimatsu-hisano.com

Nishitemma Nakamura

4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akemi Nakamura came to Osaka from Fukuoka to pursue her dream of becoming a chef. She likes food that pleases the eye and is true to the flavours of its ingredients. Her hassun epitomise that aesthetic, arrayed with cuisine of elegant flavour garnished with flowers and leaves of the season. Nakamura’s carefully calculated arrangements elicit the beauty of the spaces in between, testifying to a sensibility born of years of study of ikebana.

Facilities & Services

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 6-7506-8218

Konoha

2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

Facilities & Services

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

+81 6-6243-0228

Masuda

2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.

Facilities & Services

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 6-6251-5077

Naniwaryori Yu

1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

Facilities & Services

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 6-6232-8558

Konoha

2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Facilities & Services

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

+81 6-6243-0228

Masuda

2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Facilities & Services

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 6-6251-5077

Naniwaryori Yu

1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Facilities & Services

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 6-6232-8558

Oryori Horikawa

4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef came to prize kaiseki technique and history through training at a ryotei. He incorporates Japanese culture and traditional festivals into the menu and reflects the scenery of the season in his meals. The gorgeous hassun and the savoury soup are prime examples. Based on the principle of five flavours, five colours, five ways, he puts the menu together so that customers can enjoy the meal with both their eyes and taste buds. The interior is the epitome of Japanese taste, and care is taken to express tradition through the serving dishes as well.

Facilities & Services

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

+81 6-7173-9388

Sui

2F, 1-16-20 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef brings an original touch to dishes using the culinary techniques he learned at a Naniwa kappo restaurant. The creative menu was put together with careful consideration for how ingredients combine and aromas work together. For example, in the spring, he pairs seasonal shellfish with strawberries. The broth in the fugu soup features the fragrance of grilled hire. Not satisfied with the comfort of tradition, he has devoted himself to studying dashi and seeking out ingredients for cuisine that keeps evolving.

Facilities & Services

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

Temmabashi Fujikawa

2-2-21 Temma, Kita-ku, Osaka, 530-0043, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shinji Fujikawa wanted to stage a unique, climactic scene in his omakase meals, so turned to tempura. Saying he wanted to serve the cooked food right in front of his customers, he set up a frying station in the middle of the counter seating, where he deep-fries each piece, one by one, like at a tempura speciality restaurant. No egg is used in the coating, and frying in cottonseed oil is very Osaka. At the end comes takikomi-gohan with various in-season ingredients. A second helping that includes the scorched bits at the bottom of the pot is also very enjoyable.

Facilities & Services

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

+81 6-6360-4799

https://www.te-fujikawa.com/

Unkaku

1-18-17 Temma, Kita-ku, Osaka, 530-0043, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masaharu Shimamura prizes the superb epicurean flavours of Osaka cuisine. Using the umami of kombu, he draws out the natural flavours of ingredients grown around the surrounding Kansai region. He takes care to use every part of the ingredient. The ‘Nozaki-style grilled small sea bream’ is a speciality that demonstrates that approach. He cooks it whole in rapeseed oil to trap in the moisture. The bones get soft and break apart, so you can enjoy every part of it.

Gastronomy & Sustainability

MICHELIN Green Star

“We collaborate in farm-raising fish – to minimise the environmental burden – and in popularising it. We do not use fish caught using methods that threaten the ecosystem. We are also strengthening our ties with farmers that grow traditional Naniwa vegetables, so that Osaka food culture gets passed on.”

— Masaharu SHIMAMURA

Facilities & Services

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

Information

+81 6-6809-6515

http://www.unkaku.jp/

Shunsenwaraku Sanai

2-2-11 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Takayuki Osanai’s guiding principle is to be creative without getting caught up in the formality of kaiseki. He adds richness to traditional dishes such as shiraae and steamed lotus root by garnishing them with vegetable or fruit mousse. The menu is a blend of Japanese and Western featuring a variety of tastes and the dishes are served in a non-traditional order. The speciality is ‘Fushimori’, featuring colourful delicacies from land and sea and living up to its name, which means ‘serving up the season’.

Facilities & Services

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 6-6214-0371

Teruya

2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The brick walls and storehouse doors make for an atmosphere fusing old and new. The furnishings also express a philosophy of innovating by learning from the past. Owner-chef Katsunori Teruya excels in the art of subtle flavouring. To sharpen the impression each dish makes, he limits ingredients to three. Eager for diners to enjoy his dashi to the last, he applies it liberally in the takiawase. Admiring the antique Kyoto lacquerware and Kyoto pottery is another pleasure.

Facilities & Services

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 80-5638-7455

Yugen

14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Keisuke Mifune continues to burnish the techniques and aesthetic sense he cultivated as a ryotei chef. He pays special attention to creating richly flavoured dashi. He infuses ma-kombu in cold water sourced from Kameoka for a full night. With thoughts on his birthplace, he has vegetables and rice delivered from Fukuoka. At the end of dinner, guests are offered a serving of usucha to relax. Respecting the spirit of the tea ceremony, he puts great effort into graceful service.

Facilities & Services

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 50-3628-4385

Terada

2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan
¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents’ farm in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.

Gastronomy & Sustainability

MICHELIN Green Star

“We are strengthening ties with rice farmers who use rainfall and river water to grow rice so that traditional methods will continue. We use Koshihikari rice grown in terraced fields set aside for us. Vegetables come from our family home and are grown without burdening the environment.”

— Shigeru TERADA

Facilities & Services

Air conditioning
Counter dining
Credit card / Debit card accepted

+81 6-6191-3237

Man-u

5F, 1-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
¥¥¥ · Oden

MICHELIN Guide’s Point Of View

The oden here is served one piece at a time, like kaiseki, each one created with ingenuity and care. In spring, bamboo shoots are paired with wakame and simmered. From summer to autumn, hamo of the last season and matsutake of the first crop convey the changing of the seasons. When winter arrives, dishes such as ebi-imo dressed with dengaku miso embody the season. Western ideas appear in dishes such as cabbage rolls in tomato sauce and buttered potatoes.

Facilities & Services

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 6-6341-5555

http://www.kagaman.co.jp/