©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
©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
©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.
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
- 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
©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
©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
©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
©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
©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
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
©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
©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
©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