Kashiwaya ★ 4.8
One of Osaka's three three-Michelin-starred restaurants: kaiseki in a wooden sukiya house in Senriyama, built on Naniwa vegetables and Awaji produce.
OrderSeasonal kaiseki course
15 restaurants in Osaka, editor-picked for restaurants open monday. Open on monday, the day most kitchens go dark. All restaurants in Osaka.
La Cime ★ 4.8
Two-Michelin-starred French restaurant by Chef Yusuke Takada, using Japanese ingredients from Osaka's farms and Seto Inland Sea coastal waters.
OrderChef's tasting menu, Japanese beef course
Sushi Minazuki ★ 4.7
A Michelin-starred Kitashinchi omakase counter; Chef Sato sources Seto Inland Sea fish direct from fishermen to a 14-seat pale-wood counter.
OrderOmakase course
Chi-Fu ★ 4.6
A Michelin-starred Chinese restaurant in Nishitenma by chef Koji Azuma, whose Chinois-Fume concept fuses Chinese flavour with French culinary structure.
OrderChef's tasting menu
Koryu ★ 4.5
Two-Michelin-starred kaiseki in a formal tea-house setting; Chef Hamano uses Osaka Bay seafood and Naniwa vegetables in precise seasonal courses.
OrderSeasonal kaiseki menu
Sushi Harasho ★ 4.5
Two-Michelin-starred omakase sushi in Tennoji; Chef Harasho sources the morning auction at Osaka's Honmachi fish market for a 12-seat counter.
OrderOmakase nigiri course
Takoume Honten ★ 4.4
Operating since 1844, this Dotonbori landmark serves Osaka's most storied oden: simmered daikon, octopus, and tako kanroni in ancient dashi.
OrderTako kanroni, Daikon oden, Ganmodoki
Yugen ★ 4.4
Two Michelin stars; chef Keisuke Mifune brings a kaiseki-rooted omakase that shifts monthly with Kansai seasonal produce at a Tennoji counter.
OrderChef's tasting menu
Hajime ★ 4.3
Three Michelin stars for chef Hajime Yoneda, who won them on French cooking in 2008 and holds them on the innovative cuisine he turned to in 2012.
OrderPlanet Earth tasting menu
Fujiya 1935 ★ 4.3
Two Michelin stars; fourth-generation chef Tetsuya Fujiwara fuses Osaka dashi tradition with French technique at a Yariyamachi counter since 1935.
OrderSeasonal degustation menu, Uni beurre blanc
Kani Doraku Dotonbori Honten ★ 4.2
The restaurant behind Dotonbori's mechanical crab sign, serving full Hokkaido crab courses and individual crab kaiseki since 1960 on five floors.
OrderZuwaigani course, Kani suki (crab hot pot), Kani gratin
Tsuruhashi Fugetsu Namba ★ 4.1
The Namba CITY branch of Osaka's Tsuruhashi Fugetsu chain, cooking pork belly and squid okonomiyaki on a teppan counter just south of Dotonbori.
OrderClassic buta-tama, Kimchi okonomiyaki, Yakisoba
Daruma Shinsekai Honten ★ 4.1
The 1929 Daruma flagship beneath Tsutenkaku Tower; the sauce-no-double-dip rule is enforced at the counter; skewers arrive in rapid unbroken succession.
OrderBeef tongue skewer, Asparagus wrapped pork, Cheese and nori
Dotonbori Imai Honten ★ 4.0
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.
OrderKitsune udon, Kakiage tempura udon, Ankake udon (winter)
Zerohachi ★ 4.0
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.
OrderAkage wagyu karubi, Kobe beef, House kimchi
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