Koryu
Two-Michelin-starred kaiseki in a formal tea-house setting; Chef Hamano uses Osaka Bay seafood and Naniwa vegetables in precise seasonal courses.
Order: ['Seasonal kaiseki menu']
Chi-Fu is a chinese restaurant in Umeda And Kita, Osaka.
A Michelin-starred Chinese restaurant in Nishitenma by chef Koji Azuma, whose Chinois-Fume concept fuses Chinese flavour with French culinary structure.
Must order: ["Chef's tasting menu"]
Address: 4-4-8 Nishitenma, Kita-ku, Osaka 530-0047
Two-Michelin-starred kaiseki in a formal tea-house setting; Chef Hamano uses Osaka Bay seafood and Naniwa vegetables in precise seasonal courses.
Order: ['Seasonal kaiseki menu']
Two-Michelin-starred omakase sushi in Tennoji; Chef Harasho sources the morning auction at Osaka's Honmachi fish market for a 12-seat counter.
Order: ['Omakase nigiri course']
Operating since 1844, this Dotonbori landmark serves Osaka's most storied oden: simmered daikon, octopus, and tako kanroni in ancient dashi.
Order: ['Tako kanroni', 'Daikon oden', 'Ganmodoki']
Two Michelin stars; chef Keisuke Mifune brings a kaiseki-rooted omakase that shifts monthly with Kansai seasonal produce at a Tennoji counter.
Order: ["Chef's tasting menu"]
Three Michelin stars for self-taught chef Hajime Yoneda; the Planet Earth omakase meditates on Japanese ecology and Kansai seasonal ingredients.
Order: ['Planet Earth tasting menu']
Two Michelin stars; fourth-generation chef Tetsuya Fujiwara fuses Osaka dashi tradition with French classical technique at a Kitahama counter since 1935.
Order: ['Seasonal degustation menu', 'Uni beurre blanc']