Kashiwaya Osaka Senriyama
- ★ 4.9
- 3 MICHELIN stars
- Japanese Kaiseki
- ¥¥¥¥
- Suita
Kashiwaya Osaka Senriyama in Osaka holds three Michelin stars and a Michelin Green Star for sustainability, with chef Hideaki Matsuo drawing.
14 splurge places in Osaka, editor-picked. Tasting menus and the full big-night-out treatment in Osaka. All Osaka food.
14 places
Kashiwaya Osaka Senriyama in Osaka holds three Michelin stars and a Michelin Green Star for sustainability, with chef Hideaki Matsuo drawing.
La Cime holds two Michelin stars; chef Yusuke Takada refracts classical French through Kagoshima citrus, Satsuma chicken, and Osaka seafood at Kawaramachi.
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One of Osaka's three three-Michelin-starred restaurants: kaiseki in a wooden sukiya house in Senriyama, built on Naniwa vegetables and Awaji produce.



Two Michelin stars; chef Shintaro Matsuo builds Osaka-style kaiseki with Naniwa produce, richer dashi, and deeper umami than Kyoto counterparts.
Sushi Harasho holds two Michelin stars; the chef seasons only with wasabi and nikiri at a 12-seat unmarked counter in a Nakanoshima back street.
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A Michelin-starred Kitashinchi omakase counter; Chef Sato sources Seto Inland Sea fish direct from fishermen to a 14-seat pale-wood counter.
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A Michelin-starred ten-seat counter in Nishihommachi; chef-owner Akinari Fujita trained in Normandy, Basque Country, and Lyon before returning to Osaka.
Yugen holds two Michelin stars; chef Keisuke Mifune offers an approachable kaiseki in Tennoji using Osaka seafood in seasonal multi-course progression.
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A Michelin-starred Chinese restaurant in Nishitenma by chef Koji Azuma, whose Chinois-Fume concept fuses Chinese flavour with French culinary structure.
Nagahori became the first izakaya in the world to earn a Michelin star in 2010 and retains it in the 2026 guide; chef Shigeo Nakamura serves heirloom.
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Tonkatsu Koshiro runs an omakase tonkatsu counter at Minami-Senba; three lunch cuts and six dinner cuts daily, each explained cut-by-cut at the 10-seat bar.
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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.
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Two Michelin stars; fourth-generation chef Tetsuya Fujiwara fuses Osaka dashi tradition with French technique at a Yariyamachi counter since 1935.
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One Michelin star; a sukiya-style kaiseki room in Kitahorie where the second-generation chef sources seasonal Kansai produce in the Kitcho tradition.
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