Ajikitcho Horieten
One Michelin star; a sukiya-style kaiseki room in Kitahorie where the second-generation chef sources seasonal Kansai produce in the Kitcho tradition.
Order: ['Seasonal kaiseki course']
Fujiya 1935 is a french restaurant in Nakanoshima And Kitahama, Osaka.
Two Michelin stars; fourth-generation chef Tetsuya Fujiwara fuses Osaka dashi tradition with French classical technique at a Kitahama counter since 1935.
Must order: ['Seasonal degustation menu', 'Uni beurre blanc']
Address: 2-4-14 Yariyamachi, Chuo-ku, Osaka 540-0027
One Michelin star; a sukiya-style kaiseki room in Kitahorie where the second-generation chef sources seasonal Kansai produce in the Kitcho tradition.
Order: ['Seasonal kaiseki course']
The restaurant behind Dotonbori's mechanical crab sign, serving full Hokkaido crab courses and individual crab kaiseki since 1960 on five floors.
Order: ['Zuwaigani course', 'Kani suki (crab hot pot)', 'Kani gratin']
The Namba branch of Osaka's famous okonomiyaki chain, serving thin lacy batter with pork belly or squid at a teppan counter near Dotonbori canal.
Order: ['Classic buta-tama', 'Kimchi okonomiyaki', 'Yakisoba']
The 1929 Daruma flagship beneath Tsutenkaku Tower; the sauce-no-double-dip rule is enforced at the counter; skewers arrive in rapid unbroken succession.
Order: ['Beef tongue skewer', 'Asparagus wrapped pork', 'Cheese and nori']
One of Dotonbori's oldest udon restaurants; the kitsune udon recipe has been unchanged since the 1940s; dashi is simmered in a 70-year-old clay pot.
Order: ['Kitsune udon', 'Kakiage tempura udon', 'Ankake udon (winter)']
Halal-certified yakiniku on the fifth floor of OCAT Mall, Namba; Akage wagyu and Kobe beef grilled table-side, all meat halal-sourced, prayer space available.
Order: ['Akage wagyu karubi', 'Kobe beef', 'House kimchi']