Go to Featured Articles Top PageOsaka’s Michelin Guide Selections for 2025The following are JPNEAZY-listed restaurants in Osaka that were selected for the Michelin Guide Kyoto & Osaka 2025, announced on March 27, 2025. As reservations are expected to increase following this announcement, we recommend booking early.Table of Contents:Three-Star Restaurants in Osaka (2 Restaurants) ★★★Two-Star Restaurants in Osaka (1 Restaurant) ★★One-Star Restaurants in Osaka (9 Restaurants) ★★★★Three-Star Restaurants in Osaka - 2 RestaurantsHAJIME - Innovative Cuisine In HAJIME’s dining room, a planet-themed artwork formed from layered dish sketches represents the Earth. Inspired by a “dialogue with the planet,” the chef’s upbringing in nature and background as a systems engineer inform his unique vision and meticulous techniques. Each dish reflects a deep respect for nature.Kashiwaya - Kaiseki Cuisine Kashiwaya takes its name from a traditional inn once run by the chef’s ancestors. Moved by the beauty of Japanese culture through tea ceremony, Chef Hideaki Matsuo chose to carry on the family’s culinary path. He honors time-honored customs while creating forward-looking dishes, and was among the first kaiseki chefs to introduce drink pairings—continually redefining the future of Japanese cuisine.★★Two-Star Restaurants in Osaka - 1 RestaurantOimatsu Hisano - Kaiseki CuisineAt Oimatsu Hisano, seasonal cuisine is at the heart of the dining experience, with carefully selected ingredients sourced from across Japan. The use of rare vegetables and fruits reflects a deep curiosity and passion for food. Each dish is thoughtfully crafted to delight diners, while new cooking techniques are continually explored with respect for every ingredient.★One-Star Restaurants in Kyoto - 9 RestaurantsLa Becasse - French Cuisine At La Becasse, the focus is on constant innovation. By reimagining ingredients and techniques, each visit offers a new discovery. Inspired by the French connection between nature and ingredients, the chef embraces Japan’s seasons, expressing its essence through French cuisine.Higashichaya Nakamura - Kaiseki Cuisine At Higashichaya Nakamura, the menu showcases seasonal Hokuriku seafood, sourced from local Ishikawa wholesalers. Dishes feature Noto abalone, Nanao clams, Chirihama oysters, and Kanazawa Kanao crab, grilled on a shichirin to reflect local fishermen’s passion. Named after Kanazawa’s Higashi Chaya District, the restaurant highlights the charm of the chef's hometown.Hiraishi - Tempura Cuisine At Hiraishi, after transitioning from Japanese cuisine to tempura, the chef perfected his unique style. He uses sesame oil and high heat for flavor, with light batter for vegetables and a thicker one for anago. Truffle salt adds a unique touch, and his tempura of chestnut with its bitter skin showcases his expertise.Terada - Kaiseki Cuisine At Terada, the chef blends "traditional elegance with vibrant Japanese cuisine." Seasonal events are reflected in the appetizers, and guests are welcomed with a warm smile. Modern tableware is chosen with artisans, while seasonal vegetables come from the chef’s family home in Mie, creating a cozy, family-inspired atmosphere.Nishitenma Ichigaya - Japanese Cuisine At Nishitenma Ichigaya, Osaka’s tradition is blended with new ideas. The soup base, enriched with true kombu, reflects the Senba merchant culture. Traditional Osaka vegetables highlight the region’s charm, while French techniques, like miso Americain sauce with seafood, add a unique touch.Sushi Hoshiyama - Sushi At Sushi Hoshiyama, sea bream is marinated with kelp, and gizzard shad is vinegared. Red vinegar and salt-seasoned rice reflects the chef’s training. The meal begins with white fish, followed by three cuts of tuna for a lasting impression. Served slightly warm, the rice enhances the sweetness of the fat. By the river, guests enjoy sushi while watching boats pass.Kappo Iwaki - Kaiseki Cuisine At Kappo Iwaki, creativity stems from curiosity and a desire to evolve. Rejecting fixed menus and past dishes, the chef blends skills from a traditional inn with Naniwa kappo creativity. The eel is grilled with salt, offering a unique flavor, and the boneless hamo achieves a tender texture. Every dish highlights the ingredients with thoughtful techniques.Nishishinsaibashi Yuno - Kaiseki CuisineAt Nishishinsaibashi Yuno, the focus on ingredients reflects the spirit of Naniwa-style kappo. The omakase course offers a creative, unconventional experience. Hot pot dishes use fish-trimming broth, embodying the “mottainai” spirit. Guests enjoy a uniquely Osaka flavor, combining the chef’s playful touch and the natural appeal of each ingredient. Kakoiyama - Kaiseki Cuisine At Kakoiyama, the elegant gate, path, and tea room set a charming tone. Guests are greeted with medicinal drinks and waka poetry, reflecting the area’s history. The tea kaiseki menu blends Osaka’s essence into a storytelling experience. Seba soup, made from scraps, embodies frugality, while the owner’s thin tea offers a peaceful moment, immersing guests in Japanese culture.Michelin Guide 2025 Restaurants in Osaka You Can Reserve with JPNEAZY
