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Just as the restaurant’s name suggests, curious Tsutomu “Tom” Asai is always searching for new ideas. Founded on classic Italian techniques, his seasonal omakase menu weaves in traditions from other cuisines. The open counter brings guests closer to action where he slices fragrant Parsut prosciutto ... (read more)
Honoring the teachings of Paul Bocuse, Joël Robuchon and Alain Chapel, Yoshinori Shibuya creates his own unique French cuisine with magnificent artistry. Dictated by what fresh ingredients are available on the day, he rarely puts the same dish on the menu. One of the few Relais & Châteaux names in J ... (read more)
Born the son of a butcher, Katsuya Wajima calls himself a “meat specialist.” Instead of the popular marbled beef, his signature steaks use leaner cuts of aged Kuroge wagyu that wins in both umami and tenderness. Offering a choice from the five best cuts prepared for the day, the meat is cooked to pe ... (read more)
The door to this hard-to-find members-only restaurant opens to you after ringing an elusive bell. Noguchi Jiro is the lovechild of a chef who simply adores delicious food and who, with his unique worldview, has created a self-described ten-seat circus for entertaining very special guests – a comfort ... (read more)
Delicious, approachable cuisine loosely inspired by washoku by a chef trained in the Osaka style of counter dining called Naniwa Kappo. Exposure to some of the world’s most exquisite wines encouraged Koketsu to develop a style incorporating many elements. The chic, cheerful atmosphere and superb col ... (read more)
Born out of love for his home of Awajishima, Chef Kota Ono’s dynamic kaiseki cuisine is made using luscious ingredients from the island off Japan’s Seto Inland Sea. From striped beakfish sashimi to straw-grilled wagyu steak, he sources almost all his ingredients from growers in the region that he ha ... (read more)
A new face to Osaka's fine-dining scene, self-taught Chef Hiroki Matsuoka turns yakitori into a gastronomic experience with impressive technique and creativity. Black Satsuma chicken is first aged to deepen its flavor and charcoal-grilled for a smoky, juicy finish. The rich broth of the signature ra ... (read more)
Breaking the traditional standard, a team of three young chefs have come together with a vision to offer the best sushi they can create together. Leveraging their experiences as well as their differences, Sushi Hijiri is a collaboration of craftsmanship and ideas, allowing them to evolve the traditi ... (read more)
An exclusive members-only restaurant, Kuma no Yakitori 106 is opening its doors to TABLEALL. The high-end restaurant group has been evolving the casual street food into a gourmet experience, offering premium breeds of chicken that you can’t savor elsewhere. Toshiyasu Kumawaki, the mastermind behind ... (read more)
A traditionalist, Takayuki Hiraishi has spent over 16 years deepening his craft of tempura. His artistry makes sure the deep-fried tempura is light and crisp, allowing the guests to enjoy the meal to the very last dish. Also a passionate wine lover, the chef stocks an impressive collection of rare v ... (read more)
Incredibly reasonable and unpretentious, you are guaranteed delicious yakitori and a good time at Osaka’s Goichi Higobashi. Every guest will find satisfaction in the chargrilled foods and free-flowing drinks served by a down-to-earth chef who loves art, sports, and, most importantly, barbecue. ... (read more)
An artful modern French that vows to the highest aesthetics. From the extravagant decor to the 1,000-bottle wine collection, Chef Junichi Nakamine is committed to curate the finest gastronomic experience to every detail. The signature spring rolls are like flower-decorated gems, while the majestic a ... (read more)
Using only the finest ingredients, Kushiage Uemura elevates the popular deep-fried street food into a sophisticated culinary experience. The seasonal menu is carefully crafted to feature the season’s best delicacies from Densuke conger eels to Hokkaido scallops. Backed by famous Uemura in Kobe and S ... (read more)
While most restaurants specialize in one genre of Japanese cuisine, Temmabashi Fujikawa brings together the best of traditional dishes and top-quality tempura. Rather than trying something different, Chef Shinji Fujikawa’s approach is to cook the best possible version of each dish. Their signature t ... (read more)
At the top-class, lunchtime-only Sushi Sanshin not far from Osaka Castle, you can devour delicious sushi while soaking in the beauty of the natural light in a quaint traditional Japanese house. Sushi Sanshin has won the hearts of guests, sushi rice brokers, and producers through its delightful cuisi ... (read more)
For the depth and delicate umami of chicken, Yakitori Ichimatsu tops the list, delivering culinary bliss through the sumptuous flavors of yakitori in a full-course dinner. Because of its straightforward chargrilled preparation, yakitori demands great-tasting quality ingredients and a chef’s skilled ... (read more)
With just one bite this seemingly simple cuisine delights the palate with unpredictably deep and savory flavor. Uosada is a seafood specialist starting with exquisite produce, developing flavor further with pioneering aging skills, and completing the preparation with Japanese seasonings (barring bon ... (read more)
Beautiful cuisine with elements of surprise enjoyed in a striking space with fastidious touches at every turn. You’ll want to take snapshots for your travel journal of this unforgettable evening in Osaka. In the small laneways of the Fukushima neighborhood of Osaka, Rakushin’s hospitality is ste ... (read more)
A flavor of Kyoto in the heart of Osaka. Found in the historic district of Nishitenman, Oimatsu Kitagawa brings together seasonal delicacies from across Japan in a breathtaking traditional kaiseki menu. Prepared by Chef Toru Kitagawa, who had to give up cooking for a while due to chronic wrist pain, ... (read more)
This is the first yakitori restaurant that we’ve welcomed to the TABLEALL family. While charcoal-grilled skewered chicken is commonly loved as street food, the complexity of Torisho Ishii’s cuisine has astonished us. Using supple Kumano cage-free chicken, each skewer is grilled to perfection. Winnin ... (read more)
It was exciting news for Osaka gourmands when they heard that the owner of Torisho Ishii was working on a new project. Bringing together a team of promising young chefs, Yoshitomo Ishii, who runs one of Osaka’s most popular yakitori eateries, has opened a new charcoal grilling restaurant. From scorc ... (read more)
At Sushidokoro Amano, enjoying the best fish is not just about tasting but about learning where they came from. Formerly a fishmonger, Chef Yoshihiro Amano is an expert at sourcing the freshest catches from across Japan, and knows precisely the best way to prepare them. Simple recipes like snapper s ... (read more)
If you are in search for the best bluefin tuna in Osaka, look no further. Owned by a young chef that left his long-established family restaurant to test his own potential, Sushi Oga is among the selected few that sources from Japan’s top tuna vendor Yamayuki. Served on a refined collection of antiqu ... (read more)
From gem-like torotaku sushi to matsutake mushroom sake, every course at Sushi Minazuki is one of its kind. Not only beautiful to look at, the cuisine of this rare Osaka find become even more memorable with Chef Takayuki Saki’s friendly hospitality. Set in a curated decor with rare antique tableware ... (read more)
Fukutatei is certain to delight beef lovers and wine lovers alike with its course cuisine showcasing irresistibly delicious steak and its eye-popping cellar collection. The mesmerizing red charcoals within the majestic brick oven tantalize your taste buds, and a front-row counter seat allows you to ... (read more)
Leading Osaka’s fine restaurant scene is a master chef who seeks for the most natural way to savor sushi. “Gentle sushi” as he describes it, Harasho’s cuisine is minimalist in approach while founded on classic Edomae principles. Focusing on the pure flavor of the fish, the restaurant continues to ea ... (read more)
Trusting nothing but his instinct, an ex-Japanese salaryman is embarking on a culinary challenge. Creating a kind of wonderland, the self-taught chef curates a truly unique dining experience that has won him a star in just 18 months. Augmented by his eclectic aesthetics and lively performance, class ... (read more)
Honkogetsu embodies the Japanese aesthetic, infusing its goodness into cuisine, tableware and setting, showcasing ingredients you may have never heard of before thanks to the creative mastery of Chef Anami. Despite being just six years away from his 75th birthday, which he suggests could be the goal ... (read more)
With a promise to preserve Japanese culture, Kashiwaya offers authentic kaiseki cuisine and heavenly hospitality. Reflecting its deep appreciation for tea ceremony and traditional art, the three-star restaurant offers a true experience of Wabisabi—an ancient aesthetics that finds beauty in imperfect ... (read more)
Far from the noise of central Osaka, there is a little restaurant run by a chef who won’t bend for quality. In pursuit of perfection, Shunsaiten Tsuchiya presents an unforgettable tempura course with touches of traditional kaiseki techniques and seasonal flavors. With a wish to attract true go ... (read more)
Wrapped in a warm atmosphere, Taian serves three-star Japanese Kaiseki—but without the formality. Replacing old rules with openness, Chef Takahata marries the best of traditional and modern, creating an inviting and beautiful experience for everyone. Taian sits on a quiet street in Nagahoribash ... (read more)