[MICHELIN GUIDE JAPAN] OSAKA Kita-ku BIb Gourmand 오사카편4

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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

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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

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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

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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
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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
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Kiji

  • 9-20 Kakudacho, Kita-ku, Osaka, 530-0017, Japan
  • 1,000 – 2,000 JPY • Okonomiyaki
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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

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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

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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

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