Shunten Shin
- 3-8-10 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan
- 7,000 JPY • Tempura
MICHELIN Guide’s Point Of View
For this owner-chef, the tempura must have a refined aroma and not be oily, so the batter is applied thinly and the cooking oil used is mainly raw-pressed sesame oil. Ingredients like hamo and first-harvest onions come from his home island of Awaji. The meal ends with tendon, tenbara (mixed tempura on rice), or one of several other such dishes in his repertoire. The most famous among them is the bowl of rice topped with tempura made from egg yolk, and raw uni.
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Air conditioning
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American Express credit card
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Booking essential
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Counter dining
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Credit card / Debit card accepted
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Diners Club credit card
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Mastercard credit card
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Visa credit card
+81 80-2471-3998
Shitennoji Hayauchi
- 1-12-16 Shitennoji, Tennoji-ku, Osaka, 543-0051, Japan
- 1,000 – 3,000 JPY • Soba
MICHELIN Guide’s Point Of View
The owner-chef sets great store by fresh, quality buckwheat. For that reason, he visits the production area and purchases only buckwheat berries that he has selected himself. He prepares two kinds of soba: finely ground seiro soba featuring a natural sweetness, and full flavoured coarsely ground inaka soba. To give the dipping sauce umami, he uses kombu dashi for its richness and katsuo-bushi for its aroma. He also serves seasonal soba such as sudachi in the summer and grated yuzu and turnip in the winter.
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Air conditioning
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American Express credit card
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Counter dining
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Credit card / Debit card accepted
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Diners Club credit card
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JCB
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Mastercard credit card
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Visa credit card
au soleil couchant
- 1-14-25 Shitennoji, Tennoji-ku, Osaka, 543-0051, Japan
- 1,500 – 6,000 JPY • French
MICHELIN Guide’s Point Of View
The name of the restaurant comes from the area, which has been called ‘Sunset Hill’ for its beautiful evening landscape. Keeping the preparations simple, the chef wants his customers to enjoy the taste of freshly prepared ingredients. The standard menu includes ‘Smoked Salmon and Salmon Rillettes’ and ‘Braised Mochi Pork Loin with Cabbage.’ The portions are plentiful, with generous servings of vegetables.
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Air conditioning
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Booking essential
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Cash only – lunch
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Visa credit card
+81 6-6776-8616
Chiara
- 20-2 Shimpoincho, Tennoji-ku, Osaka, 543-0041, Japan
- 4,000 – 7,000 JPY • Italian
MICHELIN Guide’s Point Of View
The owner-chef was drawn to the natural environment of northern Italy and studied the cuisine of the mountain regions. The menu has a lot of meat dishes, starting with home-style sausages and ham. For the handmade pasta, there is agnolotti del plin with the flavours of butter and sage, and tajarin of liver or mushrooms, to name a couple. Come here for the straightforward, powerful flavours of traditional Italian cuisine, delivered without affectation.
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Air conditioning
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American Express credit card
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Booking essential
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Counter dining
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Credit card / Debit card accepted
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Diners Club credit card
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JCB
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Mastercard credit card
+81 6-6777-9339
Bubu
- 2-32 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan
- 2,000 – 3,000 JPY • Okonomiyaki
MICHELIN Guide’s Point Of View
This inconspicuous restaurant is in the back of an arcade in the Tamatsukuri neighbourhood. The owner-chef makes ample use of yam in the pancake mixture for extra lightness. Try the mochi and cheese okonomiyaki, which brings out the harmony of the ingredients, and the multi-ingredient Bubu Special; the sweet sauce goes well with them. The varied menu includes everything from à la carte dishes to seafood teppanyaki and original yoshokuyaki pancakes.
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Air conditioning
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Booking essential
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Cash only
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Counter dining
+81 6-6777-1958