Owner-chef Kazuya Numata skilfully manipulates the thickness and volume of the batter with a careful eye. He fries his tempura using techniques he developed himself. The menu, which interweaves seasonal ingredients that are just in with those on their way out, sees seafood and vegetables in alternating fashion. Start with the tiger prawn from Numata’s hometown, Amakusa. Possible conclusions to the meal include tendon, tencha, onigiri with shrimp tempura filling and tamagokake-gohan.

KAHALA

• 2F, 1-9-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
• ¥¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

“Japanese cuisine is an art comprising multiple arts”, observes owner-chef Ryota Aoki. The décor reflects this creed with its harmonious blend of cultural elements. The interior is in the style of sukiya, and the food, served on a mix of antique and modern plates, is arranged to reflect traditional events and seasonal festivals. The star items on the menu are nimono soup, richly flavourful and nutritious, and hassun that pay homage to the classics.

• 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 6-6940-0403

Sushiyoshi

• 2-3-23 Minamimorimachi, Kita-ku, Osaka, 530-0054, Japan
• ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

Hiroki Nakanoue had no mentor, instead blazing his own culinary trail. His nigiri, inspired by edomae techniques, are unique. To maximize appreciation, he coats the topping in sweet vinegar and drizzles soy sauce over it, repeatedly adding acidity for a multi-layered taste sensation. Expanding his enterprise beyond Japan, Nakanoue never slacks in honing his sensitivity. The menu breaks new ground, incorporating shuko and desserts made with Western culinary techniques.

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 6-6361-0062

La Cime

• 3-2-15 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan
• ¥¥¥ · French

MICHELIN Guide’s Point Of View

 Yusuke Takada has dedicated his life to pursuing French cuisine à la Japonaise. Focusing on Japanese ingredients, he sources items like pork and citrus fruits from his birthplace of Amamioshima Island. The set menu sets a modern, light-hearted tone, and weaves in elements of traditional cuisine that he has brought to refinement. He sets great store by classic techniques while fusing them with innovative ideas, to foster a gastronomical world view that is all his own.

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 6-6222-2010

http://www.la-cime.com/

Miyamoto

• 2-10-28 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
• ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Daisuke Miyamoto’s open-minded approach to gastronomy is reflected in the unique menu. For example, when the vegetables, grown by the proprietress’s family, are delivered to the kitchen, you may be startled to find that the first dish is deep-fried. He ends the meal with rice cooked in an earthenware pot, pork miso soup and dashimaki tamago, which he calls the Miyamoto family breakfast. Some of the bowls and plates are antiques and some created by modern artists.

Facilities & Services

• Air conditioning
• Counter dining
• Credit card / Debit card accepted
• Mastercard credit card
• Shoes must be removed
• Visa credit card

+81 6-6809-6990

Koryu

• 3-3-3 Uchiawajimachi, Chuo-ku, Osaka, 540-0038, Japan
• ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The fare of owner-chef Shintaro Matsuo expresses the essence of Naniwa, another name for Osaka. He revels in talking about the culture of enjoying raw fish in Osaka, explaining that for him Naniwa means ‘garden of fish’”, from Osaka Bay being so rich in seafood. Koryu embodies that idea, stocked with seafood from nearby seas. He also explains Naniwa can mean a ‘garden of vegetables’, as the Kawachi Plain on which it sits is renowned as a vegetable-producing region.

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 50-3172-3474

https://www.koryu.net

Fujiya 1935

• 2-4-14 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan
• ¥¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

Owner-chef Tetsuya Fujiwara aspires to “a dining table of seasons and memories”. Passing through the entrance and moving through to the dining room, the guest is drawn into a unique space that titillates all senses. The fresh, seasonal ingredients are painstakingly selected, and the creative cuisine uses techniques the owner-chef made his own when in Europe. He delivers the food to guests himself and speaks sincerely about the appeal of the ingredients and their background.

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 6-6941-2483

http://fujiya1935.com/

Sushi Harasho

• 3-30 Uenomiyacho, Tennoji-ku, Osaka, 543-0037, Japan
• ¥¥¥ · Sushi

MICHELIN Guide’s Point Of View

 Featuring kappo technique, the omakase is something of a story about the path that Ko Ishikawa has taken. Nimono, grilled items, steamed items and other shuko are arranged on antique Kyo ware and on serving dishes by modern artists. The sensibilities he cultivated in general Japanese cuisine can also be seen in the nigiri. The first piece is squid, and the fine scoring brings out the sweetness. He does not use sugar in the vinegared rice, so as to keep the flavours light.

Facilities & Services

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

+81 6-6773-5518

https://sushi-harasho.jp/