A Michelin-starred Chinese restaurant in Nishitenma by chef Koji Azuma, whose Chinois-Fume concept fuses Chinese flavour with French culinary structure.

Order: ["Chef's tasting menu"]

4-4-8 Nishitenma, Kita-ku, Osaka 530-0047

Koryu

Kaiseki¥¥¥¥Kitashinchi and Fukushima

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']

3-3-3 Uchiawajimachi, Chuo-ku, Osaka 541-0047

Sushi Harasho

Omakase sushi¥¥¥¥Tennoji and Abeno

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']

3-30 Uenomiyacho, Tennoji-ku, Osaka 543-0015

Takoume Honten

Oden¥¥Dotonbori and Namba

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']

1-1-8 Dotonbori, Chuo-ku, Osaka 542-0071

Yugen

Japanese fusion¥¥¥¥Tennoji and Abeno

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"]

14-14 Ishigatsujicho, Tennoji-ku, Osaka 543-0024

Hajime

French kaiseki¥¥¥¥Kitashinchi and Fukushima

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']

1-9-11 Edobori, Nishi-ku, Osaka 550-0002

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