The 38 Must-Try Restaurants in Osaka

Dining at Shunsaiten Tsuchiya feels like embarking on a spiritual journey. Nestled in a tranquil part of Osaka, this tempura and kaiseki restaurant is housed in a traditional building featuring minimalist Zen decor. Chef Yukihiko Tsuchisaka uses cottonseed oil for frying, honoring Osaka's heritage as a textile hub. As he prepares seasonal delights like Hokkaido scallops and wakasagi smelt, he makes tiny adjustments based on the oil’s temperature, fine-tuning the batter's thickness and the dip's acidity. Tsuchisaka’s commitment to his art has earned Shunsaiten Tsuchiya the distinction of being the only tempura restaurant to maintain two Michelin stars since 2012.

Emerging in 2016 and earning its first Michelin star just two years later, Yonemasu is one of the most sought-after dining spots in the city. From the counter, a series of minimalist kaiseki courses unfolds. Each month, chef Tomoya Yonemasu creates a seasonal menu inspired by elements of Japanese culture, such as a spring hamaguri clam soup that reflects dishes traditionally enjoyed during Hinamatsuri, or the Doll’s Festival, celebrated in March.

Ultra-thick, fluffy pancakes have become a sensation across the nation and frequently appear on social media, yet Sunshine has been serving these delightful jiggly pancakes since 1973, well before they became a breakfast trend. Enjoy these bouncy hotcakes with a drizzle of maple syrup alongside a cup of dark roast coffee. The classic Japanese café menu features nostalgic dishes like omurice, pilaf, and spaghetti Napolitan.

Crowds of salarymen are as iconic to Japan as Mount Fuji itself, and Ginzaya is the perfect spot to immerse yourself in this after-work scene. Squeeze into the compact, standing-only bar to enjoy delectable twists on izakaya favorites like sashimi and beef-bonito tataki, all accompanied by a refreshing cold nama biru (draft beer). However, finding this hidden gem can be tricky; even locals often get lost in the maze of the Osaka Ekimae complex.

In many traditional Japanese bars, horse meat is a popular affordable snack. At Ketoiya, it's served either raw or lightly grilled, always with the same meticulous care typically given to beef. Begin with an appetizer of sashimi or raw liver, then move on to the main attraction: yakiniku. You'll find nearly every cut you can think of available for grilling, although the menu is exclusively in Japanese.

Each day, chef Toyoji Chikumoto stands ready with raw tuna, a cigarette dangling from his lips and a flamethrower in hand. Known as Toyo-san, he combines maguro with his bare hands before dramatically searing it with a burst of fire that cooks it in moments. Beyond the showmanship, his flame-kissed tuna cheeks are perfectly charred outside while remaining tender and juicy inside. For the next course at his street food stall, indulge in a generous serving of ultra-fatty tuna sashimi, sea urchin, ikura (salmon roe), and a touch of wasabi.

Binbiya strikes a balance between an izakaya and a kappo restaurant; its seafood is exceptional and skillfully prepared, yet reasonably priced. Try the standout dish of sardines braised with umeboshi (pickled plums), which tenderize the fish and eliminate any strong flavors. The array of small plates at Binbiya changes with the seasons, featuring artistic dishes like bamboo shoot tempura, spicy radish soba, and sashimi of shima aji (striped jack).

Chef Akemi Nakamura and her entirely female team have successfully navigated Osaka’s male-dominated fine dining landscape by offering stunning kappo cuisine with meticulous care. Nishitemma Nakamura earned a Michelin star for its seasonal Japanese menu, artfully incorporating Western ingredients like cheese and duck, complemented by a selection of exquisite Burgundy wines. Among the dishes inspired by ikebana, the ancient floral arrangement art, Nakamura’s signature offering is the hassun, a platter featuring a variety of small dishes that are bold, harmonious, and visually striking.

Established in 1891, Sushitsune is renowned as the origin of battera, or pressed mackerel sushi. Today, this Michelin Bib Gourmand-winning Mytoury, with only seven seats, is overseen by fourth-generation chef Satoru Ishikawa. Witness Ishikawa as he expertly presses vinegared horse mackerel and rice into a wooden mold, slicing it into perfectly sized rectangles, following the traditions of his forebears. Don’t miss his delightful temari sushi and battera made with konoshiro (dotted gizzard shad).

Moeyo Mensuke exemplifies the new wave of ramen dining. Founded by chefs with classical training, its minimalistic yet upscale exterior draws long queues. The exquisite duck ramen makes the wait worthwhile, featuring the luxurious Kishu duck from Wakayama prefecture as the star of a rich shoyu (soy sauce) broth. Topped with bouncy noodles and smoky duck slices, this dish offers opulence that belies its affordable price.

In the realm of skewered chicken, Ichimatsu stands as a revered shrine. With a dozen counter seats surrounding an altar-like grill, patrons can marvel at Hideto Takeda’s expertise in yakitori, featuring Hinai-jidori chickens from Akita. The ever-evolving omakase showcases delights like skin, gizzards, neck, and sashimi, while the pickled kinkan (immature eggs) are a true revelation.

While Tokyo's renowned Neapolitan pizza garners attention in the English-speaking world, Osaka's pizza scene remains somewhat overlooked. After securing second place at the 2013 World Pizza Championships in Naples, Tomohisa Niizoe returned home to launch Regalo. Since then, his expertly crafted limone (topped with lemon and cherry tomatoes) and margherita pizzas have emerged as serious contenders against those from Tokyo and Italy.

Mon Cher is a renowned name in Osaka, credited with popularizing the city's famous roll cake. Locals and tourists alike flock to the bakery for its fluffy Dojima cakes, which are generously filled with creamy goodness made from fresh Hokkaido milk. While these rolls can be found in department stores throughout the city, the bakery fine-tunes its recipe daily, making a trip to the main shop highly recommended for the best experience.

Many visitors might dismiss oden, the traditional winter dish simmered in dashi, but that’s likely due to not experiencing a truly exceptional version. At Hanakujira, the delicate broth is rich with flavor and depth. Unlike the pricier oden establishments, this spot maintains a laid-back vibe and reasonable prices, capturing the essence of hearty home-style cooking with ingredients like tofu and konjac. Be prepared for long lines, especially on chilly days.

Born in 1981, Tadashi Hoshiyama may be relatively young to hold a Michelin star, yet his sushi-making reflects the skill of a seasoned itamae (master). He enhances his sushi rice with red vinegar and salt, achieving a delightful acidity, and shapes elegant slices of amberjack and Akashi octopus into nigiri resembling a ship's hull. At Sushi Hoshiyama, the refined omakase experience unfolds with eight seats overlooking the picturesque Okawa River.

While children in Japan eagerly await summer for their school break, adults anticipate indulging in unagi (freshwater eel). Despite some health claims, eel is a delicacy for the warmer months, and few establishments excel like Honke Shibato. Celebrated as the birthplace of the local eel preparation, this 300-year-old restaurant skips the steaming step, opting instead to brush the eels with a savory brown sauce and flame-broil them. This unique approach, combined with a head-to-tail cutting technique, results in a bold flavor and crisp texture, making Osakan unagi a must-try during summer compared to its Tokyo counterpart.

Hajime Yoneda's French-inspired restaurant quickly earned three Michelin stars following its 2008 debut, and it's easy to see why. The chef, who also paints, views his plates as canvases for exquisite dishes that draw inspiration from the cosmos and nature. A standout dish features medium-rare pigeon, complemented by wild arugula, pomegranate, and blackcurrant sauces, reminiscent of the sky. Hajime is particularly renowned for its Planet Earth presentation, showcasing 110 vegetables artfully arranged to mimic swirling oceans and fluffy clouds.

After honing his skills at Barcelona's L'Esguard for several years, Tetsuya Fujiwara returned to Osaka in 2003 to carry on his family's Western-style restaurant as its fourth-generation owner. He creatively infuses modern Spanish elements into traditional Japanese ingredients. Fujiwara's whimsical, seasonal menus, inspired by personal memories, have garnered him two Michelin stars. In autumn, his nostalgic offerings may feature toasted brown rice risotto and light cornbread topped with ricotta, reflecting the essence of the Japanese countryside.

Jibundoki’s Michelin Bib Gourmand-recognized okonomiyaki takes the Osakan savory pancake to new heights with deep flavors from pork and chicken broth. The okonomiyaki is delightfully bouncy on the inside and crisp on the outside, topped with various sauces. While these pancakes steal the show, the restaurant also offers upscale teppan dishes such as sobameshi, shiitake mushrooms sautéed in foie gras butter, and garlicky Awaji beef. Don’t miss out on Jibundoki’s kushiyaki, featuring unique ingredients like tteokbokki and prosciutto with cheese.

Escape the hustle of Osaka at Wad, a teahouse blending Zen aesthetics with a modern vibe, managed by Takehito Kobayashi and his energetic team. Guests select a handcrafted bowl from local artisans, filled with their chosen tea leaves. Enjoy a refreshing sencha alongside grilled mochi brushed with soy sauce or indulge in kakigōri (shaved ice) topped with matcha or red bean. With its clean lines and thoughtful omotenashi (attentive hospitality), Wad encapsulates the spirit of the Japanese tea ceremony for today's Instagram-savvy audience.

LiLo’s compact storefront may not offer much comfort for lingering, yet its hand-poured coffee attracts a crowd of enthusiasts. While many Osaka roasters lean towards dark roasts, LiLo believes that lighter blends will gain popularity in the city. Each cup comes with descriptive cards showcasing tasting notes and bean origins, while color-coded charts and friendly staff ease any apprehensions newcomers might have when visiting a specialist shop.

Dining at Kawafuku feels like a trip to a relative’s home kitchen. Settle in at the slightly worn wooden counter and chat with the three seasoned chefs as they prepare steaming bowls of udon. Established in 1968, the restaurant is known for pioneering Osaka’s zaru udon style, serving the chewy noodles cold with a dipping sauce. The chefs take pride in hand-cutting the dough with traditional Japanese knives, ensuring the noodles are smooth and firm. Don't miss the popular curry or tempura udons, or opt for the tanuki set featuring inari tofu, fried chicken, and pickled vegetables.

Kyu Yamu-tei is renowned for bringing “spice curry” to the forefront in Osaka, a style characterized by its rich blend of Indian and Japanese spices. The menu changes daily, featuring unique and highly-seasoned curries inspired by global flavors, such as beef keema enhanced with seaweed, miso, and bonito flakes. A typical lunch order of two curries, or one at dinner, is served with a mound of turmeric rice and vibrant vegetables. Each dish is notable for its strong flavors rather than heat, achieving an unexpected harmony.

While Dotonbori’s takoyaki stalls can be loud and filled with tourists, you should head to Daigen, a minimalist vendor favored by Osaka’s trendy youth in Amerikamura, the vintage fashion district. For decades, this elderly couple has been serving up delicious octopus balls topped with heaps of green onions, as well as takosen (takoyaki served between two crispy shrimp rice crackers). The batter at Daigen strikes a perfect balance — soft on the inside, crispy on the outside, and light, making it a standout among street food.

Muguni is renowned for its meticulous preparation of yoshoku, Japan's unique spin on Western cuisine, focusing primarily on omurice. This decadent take on the classic dish features a sumptuous rice-filled omelet; instead of the usual ketchup, it is elegantly garnished with slices of Kobe beef or truffles paired with Gorgonzola. It’s a dining experience reminiscent of a meal fit for a French king, as envisioned in postwar Japan.

Emerging in the late 1910s, Osaka's relaxed atmosphere gave rise to kappo cuisine, a more casual counterpart to kaiseki. Visit Shimanouchi Ichiyo for seasonal kappo that highlights fresh seafood from the Seto Inland Sea. The menu features small plates that change daily, offering delightful and unique pairings like sea bream bones, simple shirayaki eel with kelp, and fried sweetfish accompanied by tartar sauce. Don’t miss the sashimi platter for a chance to sample rarer cuts like rainbow trout and kawahagi (filefish with its liver).

New Light is a traditional yoshoku restaurant specializing in affordable Ceylon curry. This unique twist on typical brown Japanese curry features a soupy consistency, mixed with fluffy white rice and a raw egg. The addition of demi-glace sauce adds a sweetness that has charmed both locals and celebrities alike, whose autographs adorn the walls.

American is a vibrant example of a jun kissa, a nostalgic style of traditional coffee shop that is becoming rare. With its quirky mid-century furnishings and indulgent, thick pancakes, it attracts a loyal crowd of both locals and visitors. While many classic items, like fruit sandwiches and coffee jelly, have faded from contemporary menus, they remain a proud part of this postwar establishment’s offerings.

True to Osaka's punk rock spirit, okonomiyaki means 'grilled to your liking.' This savory pancake combines a batter of cabbage, flour, and egg, a seemingly simple mix that Houzenji Sanpei perfects. Nestled in a Dotonbori alley, this cozy spot serves up bold flavors with combinations like beef tendon, konjac, and green onion, or shimeji mushrooms, scallops, and cheese. The chefs skillfully layer the ingredients on a hot griddle, achieving a light, airy texture, then finish it off with sauces and an optional egg.

Small, smoky tachinomiya (standing bars) are a beloved Japanese tradition for affordable drinks and simple bites. Established in 1923 and now a staple across Osaka, Akagakiya is the great equalizer of the city. This Namba location epitomizes that spirit, where weary office workers mingle with construction workers, seasoned day drinkers, and patrons from the nearby bustling off-track betting venue. Their doteyaki (beef sinew) and kizushi (vinegared mackerel) are timeless favorites at their most straightforward.

Situated beneath a railway line, Matsuyoshi's smoky ambiance feels especially intimate under the tracks. The highlight here is horumon (grilled offal), featuring tender cuts like rib, tripe, tongue, and face meat. Unique selections such as uterus and aorta are expertly grilled over charcoal and paired with a flavorful miso sauce. Nestled in the historic Korean district of Tsuruhashi, Matsuyoshi also excels in its kimchi and soju offerings.

While many new ramen shops have overshadowed Osaka’s traditional Takaida-kei ramen, Menya Jouroku stands out as a delightful exception. It has received abundant praise from ramen enthusiasts for its rich soy broth that strikes a perfect balance without being overly salty, garnished with thinly sliced pork. Don't miss the chuka soba, a Chinese-style noodle soup. On the first Sunday of each month, arrive before 10 a.m. to enjoy Jouroku’s special breakfast ramen.

Tecchiri (pufferfish hot pot) is a beloved winter dish in Osaka, but the high prices at top fugu restaurants can be daunting. Ajihei has cultivated a loyal following for its blend of quality and affordability, making blowfish accessible to everyone. Primarily served as nabe (hot pot), Ajihei also offers essential sides like tessa (fugu sashimi), shirako (fish roe), and fugu karaage (deep-fried pufferfish).

While Shinsekai is filled with average kushikatsu (deep-fried skewers) Mytouries that rely on the area's reputation as the birthplace of the dish, Echigen’s quirky owner takes it to new heights. Here, classic options like beef, shishito peppers, and whiting are perfectly fried, while unique offerings, such as an entire deep-fried chicken cutlet paired with wasabi, fit right into the vibrant yet rustic ambiance.

The cramped and dimly lit space of Nonkiya reflects the simplicity of its signature dish, doteyaki (miso-braised beef tendon with konjac). The unappealing brown sauce may not look appetizing, but it’s a sign of deliciousness. Nonkiya’s doteyaki strikes a balance by minimizing sweetness, delivering a hearty, melt-in-your-mouth experience that pairs perfectly with light beer and a side of oden. This is a taste of Shinsekai before it became a tourist hotspot, adding to its authentic charm.

For longtime residents of Osaka, a hearty offal stew is essential during the chilly, damp winter months. At the cozy and smoky Tatsuya, the signature motsunabe (a hot pot featuring beef and pork intestines) is perfectly tender, avoiding any tough bites, while a generous serving of kimchi adds just the right kick. Although notoriously thrifty south Osakans claim they come for great value, the real draw is the incredible flavor.

Itto is a modest yakiniku establishment, showcasing a vast selection of beef cuts sourced from all over Japan. While well-known varieties like Kobe and Matsusaka are available, lesser-known options like Omi and Saga provide exceptional value. Create your own meat platter—featuring a beautifully marbled Miyazaki sirloin alongside Sendai heart—for a dining experience that’s both indulgent and informative.

For nearly seven centuries, Kanbukuro has specialized in a singular sweet treat: kuromi mochi, or walnut rice cakes. These chewy, bite-sized delicacies are immersed in green bean paste and garnished with shaved ice during the summer months. Although not the most visually appealing, Kanbukuro’s confections have earned high praise from historical figures such as lord Toyotomi Hideyoshi and tea master Sen no Rikyū since Japan's feudal era.