restaurants
Data source: Original Data Source · About: michelin-my-maps
- address
- Address of the restaurant
- cuisine
- Type of cuisines served at the restaurant
- description
- MICHELIN Guide description of the restaurant
- distinction
- Type of MICHELIN distinction (e.g., 3 Stars, 2 Stars, 1 Star, Bib Gourmand)
- facilities_and_services
- Facilities and services offered at the restaurant
- green_star
- Indicates whether the restaurant has been awarded a MICHELIN Green Star for sustainable gastronomy practices
- location
- Location of the restaurant
- latitude
- Latitude coordinates of the restaurant
- longitude
- Longitude coordinates of the restaurant
- name
- Name of the restaurant
- phone_number
- Contact phone number of the restaurant
- price
- Price range of the restaurant (e.g., $, $$, $$$)
- url
- MICHELIN Guide URL of the restaurant's listing
- website_url
- URL of the restaurant's official website
- updated_on
- Date when the restaurant information was last updated in the dataset
6,700 rows sorted by distinction
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Link | rowid | address | cuisine | description | distinction ▼ | facilities_and_services | green_star | latitude | location | longitude | name | phone_number | price | url | website_url | updated_on |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
633 | 633 | 1-34-7 Ayameike Kita, Nara, Nara, 631-0032, Japan | French | There is a particularly beautiful sunset view from the elegant dining room overlooking Ayameike pond. Susumu Sasaki puts to work his many years of training in Switzerland and France, creating harmony between what he learnt there and the Japanese ingredients. He introduces the local vegetables prior to the meal out of respect for the producers. The name means ‘iridescent’, invoking a rainbowand his desire to span Nara and Europe in his approach. | 1 Star | Air conditioning,Car park,Great view,Interesting wine list | 0 | 34.698843 | Nara, Japan | 135.760581 | La Terrasse irisée | +81742400066 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/la-terrasse-irisee | https://laterrasse.jp/ | 2024-05-14 15:02:24.937800624+08:00 |
634 | 634 | 1-7-1 Hommachi, Gojo, Nara, 637-0041, Japan | Japanese | Nobuyuki Hirooka was raised locally and brings the bounty of Gojo to his customers. The menu always includes Gojo vegetables picked that morning and paired with fish or meat. His speciality is the oshizushi, for tiding you over. He combines the sushi cultures of Nara and Osaka, wrapping cherry anthias in persimmon leaves in the spring and awabi in the summer. He also creates stories, such as depicting the Milky Way with kudzu somen and Altair with star snapper. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 34.351673 | Nara, Japan | 135.693949 | Oryori Hirooka | +81747224935 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hirooka | 2024-05-14 15:02:24.959369865+08:00 | |
635 | 635 | 2F, 2-26 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan | Japanese | For drinkers, a surfeit of bar snacks; for diners, dishes of generous proportions. Koji Nagata, one of Nara’s most accomplished chefs, assembles his omakase set menus with each diner’s preferences in mind. From early summer the house specialises in pike conger; many diners come especially for the pike conger sukiyaki hotpot. Cheerful service adds to the fun. And food isn’t the only draw: works by painters and potters adorn the chic interior. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 34.708834 | Nara, Japan | 135.752588 | Koikiryori Aji Manso | +81742474966 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/koikiryori-aji-manso | 2024-05-14 15:02:24.983540711+08:00 | |
636 | 636 | 291-1 Ishikawacho, Kashihara, Nara, 634-0045, Japan | Sushi | The meal starts with seasonal clear soup, which is followed by a piece of nigiri and then seafood tsukuri. Grilled items are decorated with seasonal leaves. Hiroyuki Kawashima trained in Japanese cuisine and his preparation of the sushi toppings and seasoning of the rice with akazu is all from studying it himself. The tamago-yaki at the end is the farewell dish, and he stamps his name on it with a branding iron, imprinting the name on the customer’s mind at the same time. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 34.483144 | Nara, Japan | 135.798021 | Sushi Kawashima | +81744351665 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/sushi-kawashima | 2024-05-14 15:02:25.002653448+08:00 | |
637 | 637 | 6-4-13 Omiyacho, Nara, Nara, 630-8115, Japan | Japanese | ‘Gokan’ means ‘five senses’, and the menu engages all five. You’ll notice the energy and passion in the kitchen as items are patiently grilled over charcoal and rice is cooked in a wood-fuelled stove. Look closely – there’s remarkable creativity concealed in the cuisine. For example, sashimi of amberjack is garnished with grated daikon radish and thick starchy sauce of bonito soup stock, an idea inspired directly by ‘buri-daikon’, which is amberjack and daikon radish simmered in soy sauce. Meals wrap up with rice, lovingly served in homemade bowls; each dish has a tale to tell. Tuck in with all five senses. | 1 Star | Air conditioning,Counter dining | 0 | 34.684906 | Nara, Japan | 135.807029 | GOKAN UOGIN | +81742366668 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/gokan-uogin | https://gokan-uogin.jp/ | 2024-05-14 15:02:25.033584207+08:00 |
638 | 638 | 1-10-16 Hikarigaoka, Ikoma, Nara, 630-0141, Japan | Japanese | Masayuki Inada and his brother breathed new life into a shop passed down from their grandfather. Masayuki is in charge of the preparations and takes great pains with the menu, incorporating the seasons based on his fondness for tea ceremony. Serving the guests are his older brother and mother, drawing on skills they picked up in retail. Ingredients come from a market in Osaka where relationships have been built over generations. | 1 Star | Air conditioning,Car park,Cash only - lunch,Counter dining | 0 | 34.74072 | Nara, Japan | 135.714823 | Inada | +81743780231 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/inada | https://nihonryouri-inada.com/ | 2024-05-14 15:02:25.063496464+08:00 |
639 | 639 | 2217 Taie, Sakurai, Nara, 633-0044, Japan | French | This auberge overlooks the magnificent Yamato Plains. What the chef says is characteristic of the Nara approach, which is to pursue local production for local consumption—to which end he uses local vegetables, Yamato beef and duck, and deer and boar from Gojo. Prix fixe offerings, intertwined with the history and culinary culture of the old capital, flow as if weaving a tale. The chef also serves Miwa somen, a very Sakurai-style dish. The service will put you at ease. | 1 Star | Air conditioning,Car park,Great view,Wheelchair access | 0 | 34.489565 | Nara, Japan | 135.839542 | L'AUBERGE DE PLAISANCE SAKURAI | +81744490880 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/l-auberge-de-plaisance-sakurai | http://www.hiramatsuhotels.com/plaisance-sakurai/ | 2024-05-14 15:02:25.09308652+08:00 |
640 | 640 | 70-7-1-2 Suimoncho, Nara, Nara, 630-8208, Japan | Japanese | This restaurant is named after the Rinzai Buddhist monk said to be the founder of the Muso school. The modern space has an open feel, and the garden is tended by the proprietress, who is a landscape gardener. The chef seeks to convey the intrinsic flavours of ingredients, so does not take the ‘creative’ approach. Soups are made according to tradition, and rice is cooked in an earthenware pot. He grows wild grapes to make wine to complement the dishes. | 1 Star | Air conditioning,Car park,Shoes must be removed | 0 | 34.68574 | Nara, Japan | 135.835217 | Musoan | +81742230131 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/musoan | https://naramusouan.com/ | 2024-05-14 15:02:25.126466084+08:00 |
641 | 641 | 1023-3 Odono, Sakurai, Nara, 633-0062, Japan | Japanese | Norihisa Nishimura was born and raised in Sakurai. His aim is to create simple dishes with a sense of warmth. The dishes may look simple but their appeal is in the creative preparation that went into them. In the spring, he deep-fries bamboo shoots from Asuka without breading or batter and then grills them with soy sauce. In the summer, he dresses silken tofu with dashi made from tomato juice. With his creativity, he brings a new perspective to the tastes of Japanese cuisine. | 1 Star | Air conditioning,Car park,Cash only,Counter dining | 0 | 34.518038 | Nara, Japan | 135.844418 | Ajinokaze Nishimura | +81744427773 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/ajinokaze-nishimura | 2024-05-14 15:02:25.16112615+08:00 | |
642 | 642 | 913-2 Kideracho, Nara, Nara, 630-8306, Japan | Chinese | Kazuyuki Miyamoto abides by the concept of a balanced diet leading to a healthy body, a fundamental of Chinese food culture. He has experience with Cantonese and Sichuan cuisine and also studied yakuzen with his wife, who is in charge of service. He selects quality Nara ingredients and grows Chinese and traditional Japanese vegetables himself. Various fermented seasonings and spices are used, including greens stir-fried with fermented tofu and mapo tofu made with native soybeans. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 1 | 34.6745317 | Nara, Japan | 135.8345922 | Chugokusai Naramachi Kuko | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/chugokusai-naramachi-kuko | https://kuko-nara.jp/ | 2024-05-14 15:02:25.191506308+08:00 | |
643 | 643 | 2-1-5 Omiyacho, Nara, Nara, 630-8115, Japan | French | ‘La Trace’ means ‘footprints’ and Chef Ryo Sato traces the roots of the foodstuffs he uses, building strong relationships with the farmers of Nara. In gratitude to those who grow the vegetables and raise the chicken and pork he serves, he incorporates their stories into his cuisine so they can get an idea of the landscapes he saw there, the personalities of his producers, and what they felt as they nurtured his ingredient. This leaves the footprints of French cuisine in the food culture of the ancient capital. | 1 Star | Air conditioning,Counter dining | 0 | 34.68209 | Nara, Japan | 135.817159 | LA TRACE | +81742334000 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/la-trace | http://latrace.jp/ | 2024-05-14 15:02:25.217404158+08:00 |
644 | 644 | 884 Kawahara, Asukamura, Takaichi-gun, Nara, 634-0141, Japan | Italian | Chef Hirokazu Nakai’s culinary process begins when he ploughs and sows his land. His family grows over 100 different crops, which Nakai incorporates into his menu according to their harvest season. The ‘Da Terra (‘from the land’) salad’ brings the fragrance and warmth of the season to the table, capturing the scenery of the fields. He uses a stone mill to grind whole-wheat flour for his handmade pasta. His creativity and the bounty of the land of Asuka become as one. | 1 Star | Air conditioning,Car park,Shoes must be removed | 1 | 34.472669 | Nara, Japan | 135.816499 | Da terra | +81744419072 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/da-terra-1197086 | http://da-terra.jp/ | 2024-05-14 15:02:25.248338017+08:00 |
645 | 645 | 133 Hachigawa, Katsuragi, Nara, 639-2163, Japan | Italian | True to the name of his restaurant, which means ‘to link’ or ‘to tie’, Chef Shogo Sugawara joins Nara ingredients and Italian cuisine. Persimmon-leaf sushi is topped with dry-cured ham; hand-made pasta combines with local Nara vegetables. A northern Italian dish of stewed pork, which Sugawara learned in Piedmont, is made with Yamato pork. Regaling his guests with anecdotes about regional products and producers, Sugawara links both them and Nara. | 1 Star | Air conditioning,Cash only - lunch | 0 | 34.508241 | Nara, Japan | 135.717264 | Lega' | +81745482322 | ¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/lega | https://www.lega-nara.com/ | 2024-05-14 15:02:25.274921467+08:00 |
646 | 646 | 26-2 Imamikadocho, Nara, Nara, 630-8374, Japan | Japanese | A counter kappo located close to Sarusawa Pond. The chef has never forgotten the importance of interacting with customers – something he learned during his Osaka apprenticeship. His young team move freely about as well, engaging alongside the chef in amiable conversation with customers. Okada uses kaiseki to convey the richness of Nara food. Hassun appetisers are served on large platters, the better to showcase the beauty of Japanese cuisine. The meal ends with a cup of thin tea, poured by the chef himself to convey his gratitude. | 1 Star | Air conditioning,Counter dining | 0 | 34.680423 | Nara, Japan | 135.830455 | Okada | +81742938119 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/okada | https://www.okada-nara.com/ | 2024-05-14 15:02:25.305545726+08:00 |
647 | 647 | 16-1 Higashijodocho, Nara, Nara, 630-8344, Japan | Japanese | Katsuya Matsumuro serves dishes steeped in the traditions of kaiseki and the breath of the seasons; and he prizes the ‘Naniwa taste’ he learned in Osaka. Highlights include soup made from freshly prepared ichiban-dashi and an appetiser plate that depicts seasonal scenery. Sesame tofu and sushi wrapped in persimmon leaves convey the culinary culture of Nara. The menu is crafted from rice and vegetables grown in the restaurant’s garden. Gratitude for the bounty of nature shines as Matsumuro displays his gastronomic talents. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 0 | 34.678633 | Nara, Japan | 135.827548 | Matsuki | +81742936222 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/matsuki | http://kappou-matsuki.com/ | 2024-05-14 15:02:25.338423889+08:00 |
648 | 648 | 2-11-15 Shibatsujicho, Nara, Nara, 630-8114, Japan | Japanese | Japanese cuisine made with colourful ingredients, served on brightly decorated dishes. The owner-chef, who learned his art in the traditional Japanese restaurant world, devotes great efforts to conjure the most elegant cuisine. Highlights include decoratively arranged sashimi served in a bowl of ice and the appetiser plate, which features plenty of drinking snacks. You can choose from several kinds of rice at dinner, and second helpings are topped with chirimen sansho (dried baby fish seasoned with soy and pepper). The hospitality provided by the chef and his wife is heartwarming. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 34.685875 | Nara, Japan | 135.812879 | Wa Yamamura | +81742330102 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/wa-yamamura | http://www15-yamamura.sakura.ne.jp/index.html | 2024-05-14 15:02:25.369580548+08:00 |
649 | 649 | 1-4-8 Yagicho, Kashihara, Nara, 634-0078, Japan | Japanese | The chef attends to his cooking with the steadfast spirit of a craftsman. He draws encouragement from his father, who cultivates rice and vegetables, and his mother, who helps with the service. ‘Straight from kitchen to table’ is his credo; no-nonsense cooking that brings out the natural goodness of the ingredients. In his soup dishes, he prepares broth with neither salt nor soy sauce, favouring instead the natural saltiness of the ingredients to create harmony. Each item on the extensive menu is prepared with attention to detail and simple arrangements demonstrate his sincere approach. | 1 Star | Air conditioning,Car park,Cash only - lunch,Counter dining | 0 | 34.509299 | Nara, Japan | 135.793285 | Kaiseki Morimoto | +81744223082 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/kaiseki-morimoto | 2024-05-14 15:02:25.400717408+08:00 | |
650 | 650 | 2F, VIV Bldg, 2-13 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan | Japanese | The owner-chef ’s journey as a chef began at a general eatery. He sought out old cookbooks and honed his skills on his own. Calling himself a taste traveller, Tomio Onda spends all his time cooking. The monthly menu has real character. For example, in June there’s chargrilled ayu, in July curry and in August cold miso soup. He creates a fusion of traditional dishes and home cooking under the theme of a summertime adventure. His daughters work in the kitchen too. | 1 Star | Air conditioning,Cash only,Counter dining | 0 | 34.708276 | Nara, Japan | 135.750369 | Ajinotabibito Roman | +81742476534 | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/ajinotabibito-roman | 2024-05-14 15:02:25.434362872+08:00 | |
651 | 651 | Seven Villas, 1 Bapanling Road, Xihu, Hangzhou, China Mainland | Zhejiang | This restaurant in a bamboo forest exudes otherworldly serenity. The menu is dominated by Jiangnan dishes, which are given a new lease of life by modern Western techniques. Sample all of the signature dishes courtesy of the appetiser platter – veggie beggar’s purse, pork jowl with caviar, marinated goose liver and smoked fish terrine. Their version of Mrs Song’s fish soup uses baby yellow croakers from the East China Sea for their delicate, sweet flesh. | 1 Star | Air conditioning,Car park,Interesting wine list | 0 | 30.22914 | Hangzhou, China Mainland | 120.13323 | Jie Xiang Lou | +8657188867888 | ¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/jie-xiang-lou | http://www.sevenvillas.cn | 2024-05-14 15:02:25.463792528+08:00 |
652 | 652 | 2-1 Manjuelong Road, Xihu, Hangzhou, China Mainland | Zhejiang | The sleek, elegant room stands in an osmanthus forest, the sweet scent of which lingers in the air in autumn. Once you set foot inside, the earthy smell of black tea takes over – tea-smoked dishes such as crispy skin chicken exude intoxicating aromas. The menu is dominated by Zhejiang classics made with seasonal ingredients from across the country. Try the river fish cooked with dried bamboo shoot, too. The tea ceremony at each table is quite a spectacle. | 1 Star | Air conditioning,Car park,Great view,Terrace | 0 | 30.21818 | Hangzhou, China Mainland | 120.12294 | Guiyu (Xihu) | +8657187977677 | ¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/guiyu | 2024-05-14 15:02:25.484967369+08:00 | |
653 | 653 | 1F, Four Seasons Hotel at West Lake, 5 Lingyin Road, Xihu, Hangzhou, China Mainland | Zhejiang | In a luxury lakeside hotel, stands this handsome restaurant furnished in classical Chinese style amid ponds and manicured gardens. The kitchen team uses seasonal ingredients sourced all over China to create Zhejiang neo-classics with modern twists. Try braised pork belly with abalone which tastes rich, but not greasy. Crème brûlée with Longjing tea ends a meal the perfect way. Besides the array of teas and wines, also check out the range of Huangjiu on offer. | 1 Star | Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access | 0 | 30.2541799 | Hangzhou, China Mainland | 120.1248861 | Jin Sha | +8657181135188 | ¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/jin-sha | https://www.fourseasons.com/hangzhou/dining/restaurants/jin_sha/ | 2024-05-14 15:02:25.512279821+08:00 |
654 | 654 | 399 Longjing Road, Xihu, Hangzhou, China Mainland | Zhejiang | Tucked away in a quiet alley, this restaurant is surprisingly spacious. As the host walks you to one of the eight traditionally furnished private rooms, you pass an extensive manicured garden with stone bridges and ponds. The experienced head chef prepares poetically named Jiangnan dishes that hark back to the old days – local Zhejiang classics stand out in particular. Without à la carte options, menus are tailored to guests’ liking in advance. | 1 Star | Air conditioning,Car park | 0 | 30.2272347 | Hangzhou, China Mainland | 120.1112474 | Longjing Manor | +8657187888777 | ¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/longjing-manor | 2024-05-14 15:02:25.531454357+08:00 | |
655 | 655 | 1F, Meifan Plaza Proya, 588 Xixi Road, Xihu, Hangzhou, China Mainland | Innovative | After honing his skills in a number of prestigious kitchens, chef Alan Yu took on this atmospheric restaurant in 2022. The six tables are enclosed by heavily textured stone walls that afford much privacy. There is one private room for ten diners, with multimedia projections for an immersive experience. They serve a single prix-fixe menu at lunch and dinner, with courses rooted in French tradition and boosted by subtle Chinese twists. | 1 Star | Air conditioning,Car park,Interesting wine list | 0 | 30.2653563 | Hangzhou, China Mainland | 120.0985672 | Ambré Ciel | +8619357558063 | ¥¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ambre-ciel | 2024-05-14 15:02:25.557837108+08:00 | |
656 | 656 | No. 5, Dazhongxiuqi Village, west area of Xixi National Wetland Park, Tianmushan Road, Yuhang, Hangzhou, China Mainland | Taizhou | The restaurant’s location outside the city centre – in the Xixi National Wetland Park – doesn’t deter diners! The lush surroundings, charming garden, understated decor and quality Taizhou cooking all make the trip worthwhile. The deep-fried hairtail is crispy and juicy; the deep-fried squab has succulent and tender flesh. You can also ask servers about the river fish on offer that day and the best way to cook them. | 1 Star | Air conditioning,Car park,Wheelchair access | 0 | 30.2636133 | Hangzhou, China Mainland | 120.0971693 | Xin Rong Ji | +8657188863777 | ¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xin-rong-ji-1199323 | http://www.xinrongji.cc | 2024-05-14 15:02:25.589713968+08:00 |
657 | 657 | 11 Yuquan Road, Xihu, Hangzhou, China Mainland | Zhejiang | Ru Yuan stands amid lush vegetation. The menu mostly comprises traditional Zhejiang dishes with refined touches. The mud crab marinated in Xiangxue Shaoxing wine, served with rich, buttery roe, exudes intoxicating fragrances. The river shrimps sautéed with Longjing tea leaves and braised pork belly are not to be missed. The hand-crafted dim sum are also worth trying, as is the floral fruit tea. | 1 Star | Car park | 0 | 30.2556553 | Hangzhou, China Mainland | 120.1174357 | Ru Yuan | +8657187079088 | ¥¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ru-yuan | 2024-05-14 15:02:25.618849224+08:00 | |
658 | 658 | 304-305, 3F, Zonia Tide Ginza, 2077 Binsheng Road, Binjiang, Hangzhou, China Mainland | Chinese Contemporary | A discreet sign and a dedicated lift lead to this eatery. Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and á la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Home-style braised yellow croaker in fish stock bursts with umami, while the chef’s signature dish is duck soup with taro and ginger juice, melding classical Chinese culinary arts with Western technique. | 1 Star | Car park,Interesting wine list,Wheelchair access | 0 | 30.2064017 | Hangzhou, China Mainland | 120.1932354 | Wild Yeast | +8617799836669 | ¥¥¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/wild-yeast | 2024-05-14 15:02:25.647637379+08:00 | |
659 | 659 | 313 NW. 25th St., Miami, 33127, USA | Japanese, Sushi | True to its name, this favored counter is indeed hidden in the thick of busy Wynwood. The front door is not easy to find and slides open only with a time-sensitive passcode. But beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start. Everyone is encouraged to ask questions and drink freely. All the while, the team works in perfect tandem, delivering a well-paced sushi experience to the tune of an upbeat playlist. In the end, diners emerge from the secret room wondering if those around them know what they’ve missed. | 1 Star | Air conditioning,Counter dining | 0 | 25.8008242 | Miami, USA | -80.2012828 | Hiden | +16192882853 | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/hiden | http://hidenmiami.com/ | 2024-05-14 15:02:25.677590936+08:00 |
660 | 660 | 1202 N. Franklin St., Tampa, 33602, USA | Contemporary | Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender. | 1 Star | Air conditioning,Wheelchair access | 0 | 27.9536143 | Tampa, USA | -82.4602915 | Ebbe | $$$$ | https://guide.michelin.com/en/florida/tampa/restaurant/ebbe | https://www.chefebbe.com/ | 2024-05-14 15:02:25.711799902+08:00 | |
661 | 661 | 7223 NW. 2nd Ave., Miami, 33150, USA | Japanese, Sushi | In a nod to the Little River neighborhood that it calls home, Ogawa translates to "small river." Chef/co-owner Masayuki Komatsu commands a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri. From baby sea eels with a soy-cured quail egg and bigfin reef squid in a shiso-miso sauce to baby snow crab and Japanese-style herring roe, this appetizer of four bites is the first sign that this isn't your typical sushi counter. Then, lotus root, wild yam and langoustine tempura is sided by a thick sauce made from roasted langoustine shells. After the cooked dishes, nigiri comes next with bright and balanced kisu, creamy ebodai, squid topped with osetra caviar and anago dusted with sansho pepper exemplifying the chef's skill. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 25.8414428 | Miami, USA | -80.2006503 | Ogawa | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/ogawa-1204468 | https://www.ogawamiami.com/ | 2024-05-14 15:02:25.740537256+08:00 | |
662 | 662 | 2840 Curry Ford Rd., Orlando, 32806, USA | Peruvian, Contemporary | Don't be fooled by its modest surrounds, as the interior is modern and cool. Leather chairs are especially inviting, and tables offer a view of the gleaming kitchen.Husband-and-wife duo Kevin and Maria Ruiz prepare modern Peruvian cuisine full of bright ingredients with a bit of polish, and the multicourse tasting menu is an approachable (and affordable) way to sample their sincere cooking. Nigiri kicks off the meal with a smart nod to the Peruvian tradition of Japanese fusion, delivering dialed-in flavors with confidence. Bok choy is elevated with bold, contrasting textures, while chicken thigh roulade with aji amarillo aioli is simply spectacular. For dessert, sweet potato donuts over a blueberry compote seal the deal. The natural wine program is impressive. | 1 Star | Air conditioning,Car park | 0 | 28.5239631 | Orlando, USA | -81.3464706 | Papa Llama | +13212475480 | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/papa-llama | https://www.papallamaorl.com | 2024-05-14 15:02:25.767932109+08:00 |
663 | 663 | 4962 New Broad St., Orlando, 32814, USA | Vietnamese, French | Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. It's boldly sleek with elegant touches (think wood accents and beautiful lighting). Seats at the counter feature the ten-course Vietnamese-French tasting menu, while booths offer an abbreviated version. Rooted in French techniques, Vietnamese flavors are given a refined twist here. The Dungeness crab curry arrives with a tartlet shell, filled with crab meat and mixed with lime, served atop the lid, which when removed, reveals a deliciously hearty curry. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a "gold" chocolate ice cream and Vietnamese coffee sauce is an elegant finale. | 1 Star | Counter dining | 0 | 28.5683554 | Orlando, USA | -81.3259894 | Camille | +13219721822 | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/camille | https://camilleorlando.com/ | 2024-05-14 15:02:25.796849364+08:00 |
664 | 664 | 323 W. Palm Ave., Tampa, 33602, USA | Italian, Contemporary | Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini. Guests gush over mozzarella hand pulled to order in a tableside cart, but the flavor outshines the show. Perhaps most exciting of all are the displays of originality, as in a vibrant hiramasa carpaccio with green apple, capers and horseradish; and dessert is a delightful bookend to an impressive meal. Basil custard topped with an elegant brunoise of fresh apples and a layer of streusel is spot on in every way. | 1 Star | Air conditioning,Wheelchair access | 0 | 27.96251 | Tampa, USA | -82.4646 | Rocca | +18139065445 | $$ | https://guide.michelin.com/en/florida/tampa/restaurant/rocca | https://roccatampa.com/ | 2024-05-14 15:02:25.836941841+08:00 |
665 | 665 | 5205 NE. 2nd Ave., Miami, 33137, USA | Contemporary, Italian | Sandwiched between a laundromat and a medical center in a Buena Vista shopping center, the neon-pink exclamation mark that glows above the front door is impossible to miss. Surprising is certainly an apt descriptor for Chefs Luciana Giangrandi and Alex Meyer’s destination. Servers say the food is Italian, but is it really? Fried potato skins cradling stracciatella arrive crowned with caviar; while beef tartare is embellished with a tonnato-style sauce and garlic-shallot crumble. There is plenty of pasta, like the tagliolini nero tossed with king crab and vin jaune that's served unexpectedly chilled.The staff seem to be having just as much fun as the chefs in this charming, forest-green nook that fills up as soon as the doors open. | 1 Star | Air conditioning,Terrace | 0 | 25.8239451 | Miami, USA | -80.1914519 | Boia De | +13059678866 | $$$ | https://guide.michelin.com/en/florida/miami/restaurant/boia-de | https://www.boiaderestaurant.com/ | 2024-05-14 15:02:25.866398997+08:00 |
666 | 666 | 807 W. Platt St., Tampa, 33606, USA | Japanese, Sushi | There is a watchful eye over the experience at this intimate eight-seat counter, where a multicourse contemporary tasting menu shares a singular interpretation of Japanese cuisine. The dishes are often unexpected yet always thoughtful. Spectacular seafood is a given: staple luxuries like bluefin tuna and uni are flown in weekly from Toyosu Market. Instead of the typical parade of nigiri, dishes offer unique combinations of Eastern and Western culinary sensibilities, as in the beet- and vodka-smoked salmon macaron or a chutoro hand roll with wasabi guacamole. The meal ends memorably with desserts like yuzu ice cream topped with Hokkaido uni and a sprinkling of caviar with lime zest. | 1 Star | Car park | 0 | 27.94191 | Tampa, USA | -82.46831 | Koya | +18132847423 | $$$$ | https://guide.michelin.com/en/florida/tampa/restaurant/koya | https://www.koyatampa.com | 2024-05-14 15:02:25.900474262+08:00 |
667 | 667 | 6801 Collins Ave., Miami Beach, 33141, USA | Contemporary, Asian | Inside the Carillon Miami Wellness Resort on a rather calm stretch of Collins Avenue, find this ambitious dining bijou helmed by Chef Tristan Brandt and his trusted lieutenant Timo Steubing. The duo delivers a colorful, multicourse tasting grounded in French cuisine with notable Asian inspiration. The results are anything but timid: Expect rich, bold sauces and foams made with the likes of parmesan, lobster and saffron, and ginger turbocharging everything from tomatoes to scallops to wagyu. By contrast, the space itself is fairly Spartan, sequestered off to the side of the main hotel bar and defined mostly by oversized oak tables, blue leather chairs and modern light fixtures. Swing for the second seating of the evening for a longer menu. | 1 Star | Air conditioning,Valet parking | 0 | 25.8525031 | Miami Beach, USA | -80.1200819 | Tambourine Room by Tristan Brandt | +13058766555 | $$$$ | https://guide.michelin.com/en/florida/miami-beach/restaurant/tambourine-room-by-tristan-brandt | https://www.carillonhotel.com/en/dining/tambourine-room-by-tristan-brandt/ | 2024-05-14 15:02:25.930276719+08:00 |
668 | 668 | 31 SE. 5th St., Miami, 33131, USA | Colombian, Latin American | Colombian-born Chef Juan Manuel Barrientos' culinary artistry has garnered international fame, and his burgeoning empire has this Miami location has been going strong since 2015. An open kitchen and backlit bar welcome patrons to the space, outfitted with stone floors and well-sized wood tables. Warm lighting and greenery complement the sleek appeal.Come to experience elevated Colombian food and dramatic presentations, from the tableside "chocotherapy" to the "Tree of Life" bread service. Expect a variety of small bites leading up to the main courses, including an activated charcoal buñuelo with a porcini and black truffle filling, and a fritter made with fresh cheese, corn, and tapioca pearls. Cleanse the palate with a green mango popsicle with a spicy powder coating and a shot of aguardiente. | 1 Star | Air conditioning | 0 | 25.7695211 | Miami, USA | -80.1915242 | Elcielo Miami | +13057558840 | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/elcielo-miami | https://elcielomiami.com | 2024-05-14 15:02:25.960574177+08:00 |
669 | 669 | 500 Channelside Dr., Tampa, 33602, USA | Mediterranean Cuisine, Contemporary | Situated in the sleek and oh-so-stylish Edition hotel, this concept from John Fraser is a popular spot with in-demand reservations. The small space has a sexy vibe, albeit not a stitch of lilac in sight. Peruse the contemporary four-course prix-fixe with Mediterranean influences, Florida-focused ingredients and French techniques. A meal might include luxe bites like a Diver scallop infused with rosemary smoke and dramatically served under a cloche to well-executed and flavorful lobster feuillantine. Main dishes include Ora King salmon with a Florida stone crab salad or Colorado lamb chop with tender leeks and house-made lamb sausage.Cocktails and wine are on offer, but Lilac has upped the ante when it comes to tableside service with a champagne cocktail cart (yes, please!). - | 1 Star | Air conditioning,Valet parking,Wheelchair access | 0 | 27.94373 | Tampa, USA | -82.45109 | Lilac | +18132214600 | $$$$ | https://guide.michelin.com/en/florida/tampa/restaurant/lilac-1205642 | https://www.lilacrestauranttampa.com/ | 2024-05-14 15:02:25.991458336+08:00 |
670 | 670 | 1809 Winter Park Rd., Orlando, 32803, USA | Japanese, Sushi | Husband and wife team Mark Berdin and Jennifer Bañagale are the drivers behind this light-hearted operation that began as a mini counter in a market. Impressed? We are too. With limited seats, the mood is anything but solemn: Chef Berdin is a boisterous character whose colorful commentary and fastidious cooking style make for fun foils. To the tune of Frank Sinatra, Eminem, and nightclub beats, expect a progression of dishes that highlight exceptional product, classic methods, and bold flavors. Recent highlights include blue crab fritters, plump oysters with yuzu vinegar, and a beautiful sashimi platter. To be clear, this omakase yields a great deal of food – and that’s before it’s time for nigiri. Hojicha ice cream makes for a sweet ending. | 1 Star | Air conditioning,Counter dining,Notable sake list | 0 | 28.5687259 | Orlando, USA | -81.3458703 | Kadence | +13212034448 | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/kadence | https://kadenceorlando.com/ | 2024-05-14 15:02:26.022477195+08:00 |
671 | 671 | 112 Alhambra Cir., Miami, 33134, USA | Japanese, Sushi | Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a close eye on the seasons too, evidenced by a recent special of high-grade tuna from Aomori prefecture and an indulgent chawanmushi with matsutake. | 1 Star | Air conditioning,Counter dining | 0 | 25.7529994 | Miami, USA | -80.2567998 | Shingo | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/shingo | https://www.shingomiami.com/ | 2024-05-14 15:02:26.051780251+08:00 | |
672 | 672 | 10100 Dream Tree Blvd., Orlando, 32836, USA | Steakhouse, Spanish | Calling Capa a steakhouse is like saying flamenco is just a dance. This stunning spot, reigning from the 17th floor of the Four Seasons Orlando, is big on drama -- and that's before the unrivaled views of the nightly Disney World fireworks show. From the subtle design nods to the menu, the Spanish influence is clear. Expect a distinctive experience defined by a hickory-grill that smokes and chars steaks and lamb sourced from Kansas City to New Zealand to Japan. One particular standout is the Iberico pluma served with an almond romesco. Tapas range from familiar (pan con tomate) to creative (octopus with pimenton black pepper glaze). For dessert, consider going classic with a spot-on dulce de leche lava cake paired with silky banana ice cream. | 1 Star | Air conditioning,Valet parking | 0 | 28.4030152 | Orlando, USA | -81.5438057 | Capa | +14073137777 | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/capa | https://www.fourseasons.com/orlando/dining/restaurants/capa/ | 2024-05-14 15:02:26.079457804+08:00 |
673 | 673 | 3900 NE. 2nd Ave., Miami, 33137, USA | Korean, Steakhouse | When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they're doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own. | 1 Star | Air conditioning,Interesting wine list | 0 | 25.812906 | Miami, USA | -80.1914524 | Cote Miami | +13054344668 | $$$ | https://guide.michelin.com/en/florida/miami/restaurant/cote-miami | https://cotemiami.com/ | 2024-05-14 15:02:26.130262301+08:00 |
674 | 674 | 3540 Main Hwy., Miami, 33133, USA | Contemporary | You could sport a blazer in the dining room or flip-flops on the patio and eat just as well in both. So goes the charm of Chef Michael Beltran’s Coconut Grove mainstay. Lush with greenery, this dimly lit restaurant immediately welcomes with a menu that weaves together new American and classic French influences to dazzling effect.First-timers should aim for the tasting menu, as it's the surest way to experience the chef’s talent for creative combinations and excellent sauce work. Highlights include fluke topped with conch escabeche and sided by fish chorizo and an earthy tomato ragout with beans and pickled chanterelles; or venison tartare and pickled mushrooms with a bone marrow sabayon. The seeded country bread served alongside the tartare is ideal for scooping up every last bite. | 1 Star | Air conditioning,Terrace,Valet parking | 0 | 25.7250911 | Miami, USA | -80.2452564 | Ariete | +17866153747 | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/ariete | https://arietecoconutgrove.com/ | 2024-05-14 15:02:26.158389654+08:00 |
675 | 675 | 955 W. Fairbanks Ave., Winter Park, 32789, USA | Fusion, Sushi | This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale. | 1 Star | Air conditioning,Car park,Counter dining,Notable sake list | 0 | 28.5931796 | Winter Park, USA | -81.361526 | Soseki | +14078532791 | $$$$ | https://guide.michelin.com/en/florida/winter-park/restaurant/soseki | https://www.sosekifl.com/ | 2024-05-14 15:02:26.190198715+08:00 |
676 | 676 | 307 W. Palm Ave., Tampa, 33602, USA | Japanese, Sushi | This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood. Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the kinmedai, seared, then hit with a squeeze of lime. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 27.9623377 | Tampa, USA | -82.4638787 | Kōsen | +18139991720 | $$$$ | https://guide.michelin.com/en/florida/tampa/restaurant/kosen | https://www.kosentampa.com/ | 2024-05-14 15:02:26.21903187+08:00 |
677 | 677 | 151 NE. 41st St., Miami, 33137, USA | French, Contemporary | When it comes to running serious, highly accomplished restaurants in multiple cities, Chef Alain Verzeroli learned from the best. After two decades under the late Chef Joël Robuchon, Verzeroli has stepped out with his own brand of culinary excellence. Stylish from head to toe and with locations in both Houston and New York City, this dining room is a celebration of the seasons. With neighbors like Gucci and Christian Louboutin, this gorgeous Design District lair feels right at home. The menu is a study of vibrant tastes and smart compositions that pack big flavor minus the heaviness. Highlights include a wonderfully smooth summer gazpacho with avocado; butternut squash ravioli with a brown butter emulsion; as well as seared Hudson Valley foie gras with cherry. Plant-based ice creams and sorbets are impossibly creamy. | 1 Star | Air conditioning,Terrace | 0 | 25.814538 | Miami, USA | -80.192481 | Le Jardinier Miami | +13054029060 | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/le-jardinier-miami | https://lejardinier-miami.com/ | 2024-05-14 15:02:26.245539521+08:00 |
678 | 678 | 101 Washington Ave., Miami Beach, 33139, USA | Contemporary, American | Standing sentry on a busy corner, Stubborn Seed is sexy and sleek with an industrial chic décor and glass-fronted display kitchen. Sit at the bar for a cocktail (perhaps a Purple Haze?) and order à la carte (truffle chicken is a must), but Chef Jeremy Ford brings the heat, and his ambitious and brashly creative cooking is best enjoyed by way of the tasting menu. Begin with the tender-delicious, Japanese-style milk bread, with its sticky-sweet honey glaze and sesame seeds, then savor small bites, like a deep-fried alligator bite with fermented habanero hot sauce and hondashi furikake spice, or the beef tartare cannelloni topped with winter truffle. Finish the tasting menu with venison tenderloin with an activated charcoal crust. | 1 Star | Air conditioning | 0 | 25.770023 | Miami Beach, USA | -80.135047 | Stubborn Seed | +17863225211 | $$$$ | https://guide.michelin.com/en/florida/miami-beach/restaurant/stubborn-seed | https://stubbornseed.com/ | 2024-05-14 15:02:26.274992677+08:00 |
679 | 679 | 9011 Collins Ave., Surfside, 33154, USA | American | Located within the elegantly restored landmark, now in league with the Four Seasons, The Surf Club is a prime location for Thomas Keller's first Florida venture. The restaurant boasts all of the style and elegance of a private, members-only hangout with a handsome vintage bar, plush banquettes and dim, amber-hued lighting. Don't rush—you'll want to soak up all of its Art Deco glamour.Sharp-suited servers exude a certain effortless professionalism—not unlike the impressive Continental cooking. Perfectly seared crab cake with spicy mayonnaise and a thinly sliced cole slaw is at once familiar and new, though sauces are what this team does best, as in the brilliantly reimagined Maine lobster thermidor with sauce Américaine and the coconut chiffon cake with lime-flecked crème anglaise. | 1 Star | Air conditioning,Interesting wine list,Terrace,Valet parking | 0 | 25.878331 | Surfside, USA | -80.1216265 | The Surf Club Restaurant | +13057689440 | $$$$ | https://guide.michelin.com/en/florida/surfside/restaurant/the-surf-club-restaurant | https://www.surfclubrestaurant.com/ | 2024-05-14 15:02:26.301250327+08:00 |
680 | 680 | 4401 Floridian Way, Orlando, 32830, USA | Contemporary | Nestled within Disney's crown jewel, the Grand Floridian Resort, this restaurant is by no means an easy reservation, but the reward is a kind of magic rarely seen these days. The setting is intimate, and the pacing is that of a leisurely, three-hour waltz orchestrated by a gracious brigade of veteran servers.Chef Matthew Sowers cooks with contemporary verve and draws on influences spanning from Asia to the Nordics. Think delicate tarts set with New Zealand langoustine, striking “sandwiches” made with venison carpaccio and red cabbage, and bold sauces like cherry-cola bordelaise. Other details like water lists, an ornate coffee and tea service, and a serious wine program further impress. | 1 Star | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 28.411352 | Orlando, USA | -81.5872943 | Victoria & Albert's | +14079395277 | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/victoria-albert-s | https://disneyworld.disney.go.com/dining/grand-floridian-resort-and-spa/victoria-and-alberts/ | 2024-05-14 15:02:26.328728679+08:00 |
681 | 681 | 9840 NE. 2nd Ave., Miami, 33138, USA | Contemporary | Chefs Evan Burgess and Osmel Gonzalez are at the helm of this original, dinner-only spot where a tightly edited à la carte menu puts the spotlight on Florida's seasons. The eclectic, inviting space may be small, but the cooking here is not to be underestimated: Just-caught seafood and beautifully grown produce from the Sunshine state take on lives of their own in the hands of this bold, creative team. Think shrimp from Cape Canaveral and soft, confit potatoes with chawanmushi or consider the dry-aged, grilled cobia served with a Moujean tea beurre blanc. It all comes to an end much too soon, and before long, you’re digging into a pumpkin flan that’s been churned into ice cream and topped with pepita granola and coffee espumita. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 25.8656875 | Miami, USA | -80.1935941 | EntreNos | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/entrenos | https://www.entrenosmiami.com/ | 2024-05-14 15:02:26.358222336+08:00 | |
682 | 682 | 777 N. Orange Ave., Orlando, 32801, USA | Japanese, Sushi | At Natsu, there are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 28.5545626 | Orlando, USA | -81.3790486 | Natsu | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/natsu | https://www.natsuomakase.com/ | 2024-05-14 15:02:26.387029991+08:00 | |
683 | 683 | 3413 Main Hwy., Miami, 33133, USA | Mexican, Regional Cuisine | Los Félix is bright and very well coiffed. Outfitted with lots of art and a spectrum of colors, its vibe is almost instantly clear—modern, organic and youthful. Natural fibers, sleek wood and a muted color palette dominate the décor, while a full bar and music to fit every mood make it a hit among all groups.This is highly creative Mexican cooking that sends guests on a gustatory trip—at the hands of servers who are armed with ample information about the provenance of each ingredient. Recent highlights have included hearty pork cheek carnitas with a myriad of salsas; snapper crudo topped with shavings of jicama and avocado aïoli; and grilled octopus with beetroot mole. Finish with the raw chocolate tart, an elevated vegan take on the classic. | 1 Star | Air conditioning,Brunch,Interesting wine list | 1 | 25.7276768 | Miami, USA | -80.2428184 | Los Félix | +13056405013 | $$$ | https://guide.michelin.com/en/florida/miami/restaurant/los-felix | https://www.losfelixmiami.com/ | 2024-05-14 15:02:26.420288454+08:00 |
684 | 684 | 396 Sekisenincho, Higashiyama-ku, Kyoto, 605-0021, Japan | Innovative | Expect cuisine full of creativity from Jacob Kear. Lurra means ‘the Earth’, ‘the Moon’ and ‘coordinates’ in the Basque language, and indeed this restaurant is a departure point for a trip around the world. Papadams remind you of India, tacos of Mexico, and so on. A chef, a sommelier and a bartender who became close friends in New Zealand form the triumvirate that runs this restaurant with unshakable solidarity. | 1 Star | Air conditioning,Counter dining | 0 | 35.010044 | Kyoto, Japan | 135.780637 | LURRA˚ | +815031961433 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/lurra%C2%B0 | https://lurrakyoto.com/ | 2024-05-14 15:02:26.446522004+08:00 |
685 | 685 | 4-4-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Chinese | Modern Chinese fare from a chef who studied French cuisine, so preparation methods, arrangements and wine pairings incorporate elements of French technique. Fruits are used in combination and Shaoxing wine is applied in sauces. Vegetarian Peking duck uses tofu skin in place of duck, adding vegetables in season for a more modern styling. This is a new take on Chinese cuisine, created with an independent approach. | 1 Star | Air conditioning,Interesting wine list | 0 | 34.697434 | Osaka, Japan | 135.504716 | Chi-Fu | +81669400317 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/chi-fu | http://chi-fu.jp/ | 2024-05-14 15:02:26.474607158+08:00 |
686 | 686 | 20F, InterContinental Osaka, 3-60 Ofukacho, Kita-ku, Osaka, 530-0011, Japan | French | The chef puts much thought into how to make French dishes with domestic ingredients. He wants to offer an element of surprise with the dishes, so the menu lists only the ingredients, not revealing the method of preparation or the concept. Emphasising the aroma with bouillon or adding sourness with citrus and other fruits, he creates unique flavour in his dishes. He has his customers enjoy the season with all five senses with seasonal arrangements of flavours and ingredients. | 1 Star | Air conditioning,Car park,Counter dining,Great view,Interesting wine list,Wheelchair access | 0 | 34.70645 | Osaka, Japan | 135.494552 | Pierre | +81663745700 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/pierre-1193242 | https://www.icosaka.com/ | 2024-05-14 15:02:26.503472713+08:00 |
687 | 687 | 570-265 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Japanese | Mahito Owatari’s ready smile and bold demeanour make a lasting impression. He weaves ingredients into a harmonious whole: for example, white asparagus is paired with eggs infused with the aroma of truffles. If it’s a French dish, asparagus is combined with hollandaise sauce; if Italian, Bismarck. Smoked firefly squid is complemented with young pepper leaf jelly for a Japanese treatment. Accenting with the salty tang of caviar imparts a touch of luxury. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 0 | 35.001444 | Kyoto, Japan | 135.777074 | Gion Owatari | +81755515252 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-owatari | 2024-05-14 15:02:26.532452368+08:00 | |
688 | 688 | 4F, 1-5-18 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Chinese | Cooking begins with ingredients piled high on a large plate for customers’ appreciation. Hiroaki Osawa creates Chinese food in sync with the Japanese seasons; drunken crab with baked apples and pears mixed with roast fillet of wagyu beef and chilli oil are good examples. Osawa makes effective use of the sweetness and sourness of fruit to imbue his menu with rhythm. ‘U’ means ‘beginning’, while ‘Garando’ means ‘a place where people meet’. A restaurant that imagines and shares a new style of Chinese cooking. | 1 Star | Air conditioning,Counter dining | 0 | 34.698075 | Osaka, Japan | 135.497097 | U Garando | +81642566604 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/u-garando | https://www.kuushin.com/ | 2024-05-14 15:02:26.56461213+08:00 |
689 | 689 | 908-12 Koyamacho, Kamigyo-ku, Kyoto, 602-8157, Japan | Japanese | The mood of a Kyoto merchant’s townhouse pervades the interior. The chef views a visit to his restaurant as a once-in-a-lifetime experience, so admission is limited to two groups per day. Hassun appetisers of vegetables are prepared simply: steamed, fried, or whichever method best brings out the flavours. Buckwheat mash dressed in white miso is a staple final dish harking back to the chef’s days at a soba shop. Each dish uses as few ingredients as possible, so each one leaves an impression. | 1 Star | Air conditioning,Cash only,Shoes must be removed | 0 | 35.01947 | Kyoto, Japan | 135.743425 | Oryori Mitsuyasu | +81753663138 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-mitsuyasu | 2024-05-14 15:02:26.593958586+08:00 | |
690 | 690 | 470-4 Tokiwacho, Higashiyama-ku, Kyoto, 605-0874, Japan | Japanese | The draw of Kako Okamoto is fine sake and prized delicacies. Appetisers are served not on a platter but one by one, freshly cooked, to complement the beverage. Spicy pilchard stew with finely chopped bonito flakes keeps the drinks going down easy. The owner-chef, who loves sake above all other drinks, offers pours from an isshobin (1.8 L bottle of sake) as if introducing his own child. Sake can also be ordered by the cup for a fun sake-tasting experience. | 1 Star | Air conditioning,Counter dining,Notable sake list | 0 | 34.992366 | Kyoto, Japan | 135.77574 | Kako Okamoto | +81755511055 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kako-okamoto | 2024-05-14 15:02:26.628695052+08:00 | |
691 | 691 | 353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan | Japanese | Kodaiji Jugyuan is housed in a sukiya-style building from the Meiji period, refurbished by skilled modern artisans into a ryotei. The meticulously designed interior and manicured garden exude elegance. The restaurant offers a harmonisation of classic Japanese fare with a modern sensibility, as seen in the longtooth grouper grilled in salt and garnished with cauliflower surinagashi. Traditional flavours and aesthetics handed down and polished over the ages are this restaurant’s stock-in-trade. | 1 Star | Air conditioning,Car park,Counter dining,Interesting wine list,Shoes must be removed | 0 | 34.998694 | Kyoto, Japan | 135.781565 | Kodaiji Jugyuan | +81755336060 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-jugyuan | https://jugyuan.jp/ | 2024-05-14 15:02:26.658509909+08:00 |
692 | 692 | 62 Shimogamo Miyakawacho, Sakyo-ku, Kyoto, 606-0801, Japan | Japanese | This restaurant goes to great lengths to prepare dishes the old-fashioned way. For example, Nagaokakyo bamboo shoots are used to make wakatakeni with wakame, while the Shogoin turnips, following Kyoto tradition, are used to make steamed tilefish topped with grated turnip. It also offers ‘new food creations’, such as tsukuri and grilled items dressed with powdered soy sauce. Through developing fresh ideas by studying the past, Shimogamo Saryo transforms the familiar to delight modern tastes. | 1 Star | Air conditioning,Car park | 0 | 35.034174 | Kyoto, Japan | 135.773982 | Shimogamo Saryo | +81757015185 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimogamo-saryo | https://www.shimogamosaryo.co.jp/ | 2024-05-14 15:02:26.687433364+08:00 |
693 | 693 | 379 Shiogamacho, Shimogyo-ku, Kyoto, 600-8103, Japan | Japanese | The stylish arrangements catch the eye for the mood they create. In spring, for example, cherry petals floating in the aperitifs connote viewing cherry blossoms. Bamboo shoots are grilled with the skin on, recalling the pleasure of roasting them while camping in the mountains. For the final course, diners can choose from items such as takikomi-gohan, sabazushi and ramen. The owner-chef expresses the desire that everyone should be able to bask in the contentment of a full stomach. | 1 Star | Air conditioning,Counter dining | 0 | 34.996445 | Kyoto, Japan | 135.763986 | SEN | +81753618873 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sen | https://kyoto-sen.com/ | 2024-05-14 15:02:26.73253795+08:00 |
694 | 694 | 1-15-5 Yunagi, Minato-ku, Osaka, 552-0004, Japan | Fugu / Pufferfish | Koji Kimura is the third-generation owner-chef of Yunagibashi Takoyasu and heir to its traditional flavours. He learned in Shimonoseki how to recognize high-quality fugu and inherited from his father the family’s culinary traditions. From the beginning, Yunagibashi Takoyasu accepts only wild fugu weighing 6 kg or more, as these are the most flavoursome. The menu features thick-cut sashimi, chiri nabe flavoured with shirako, and umami-rich zosui. | 1 Star | Air conditioning,Shoes must be removed | 0 | 34.662338 | Osaka, Japan | 135.453975 | Yunagibashi Takoyasu | +81665711525 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/yunagibashi-takoyasu | 2024-05-14 15:02:26.760777204+08:00 | |
695 | 695 | 416 Iwatoyamacho, Shimogyo-ku, Kyoto, 600-8445, Japan | Japanese | Owner-chef Takuji Takahashi is heir to a multi-generational tradition of Kyo-ryori and one of the pioneers showing the way to its future. The ‘Kiyamachi-grilled Hamo’ is a fitting dish for Kyoto. Two layers of hamo are piled front-to-back so that the flesh between the layers of skin creates a ‘river and river’ effect. This represents the Kiyamachi district, bounded by the Kamo and Takase rivers. Both new and old dishes are conceived in the spirit of fueki-ryuko, or fluidity and immutability. | 1 Star | Air conditioning,Shoes must be removed | 0 | 35.000953 | Kyoto, Japan | 135.756597 | Kinobu | +81753520001 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kinobu | http://www.kinobu.co.jp/ | 2024-05-14 15:02:26.788722458+08:00 |
696 | 696 | 562 Honeyanocho, Nakagyo-ku, Kyoto, 604-6084, Japan | Japanese | Refined traditional multi-course meals fit for a Japanese inn. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas. The evening begins when the owner-chef guides guests to the kitchen. The head chef makes lively conversation as he prepares the ingredients. He delights in exploring combinations of flavours, such as tuna with caviar and soba with truffles. Dining in a private room in the style of a tea arbor is part of the allure here. | 1 Star | Air conditioning,Interesting wine list,Notable sake list | 0 | 35.00663 | Kyoto, Japan | 135.764806 | Kanamean Nishitomiya | +81752112411 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kanamean-nishitomiya | https://www.kanamean.co.jp/ | 2024-05-14 15:02:26.817680213+08:00 |
697 | 697 | 2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan | Italian | Inside a clean, white-themed space, chef Tadashi Takayama uses the entire dining experience as his canvas on which to paint a picture with colourful ingredients. He uses the world's top three delicacies, caviar, foie gras and truffles, to put a modern touch on carpaccio, pizza and pasta. The dishes are light and delicate, born of his own inspiration. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 35.002526 | Kyoto, Japan | 135.76915 | TAKAYAMA | +81757446865 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takayama | https://takayama-kyoto.com/ | 2024-05-14 15:02:26.849566074+08:00 |
698 | 698 | 445-1 Sambongicho, Nakagyo-ku, Kyoto, 604-0871, Japan | Italian | Modern Italian in a charming Kyoto merchant’s townhouse. Keisuke Nakamoto cultivates a strong rapport with farmers in Ōhara, on whose vegetables he relies. Incorporating fermentation techniques he studied in Europe, he overlays flavour with sourness. The signature dish is tagliolini of crab or truffles. Hand-made pasta gets its flavour from eggs from farms he has carefully selected. The natural bounty of farm communities finds expression in his cuisine. | 1 Star | Air conditioning,Counter dining | 0 | 35.016854 | Kyoto, Japan | 135.760774 | Bini | +81752036668 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bini | https://www.restaurant-bini.com/ | 2024-05-14 15:02:26.878203529+08:00 |
699 | 699 | 3F, 1-2-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Italian | The ‘Tom’ in ‘Tom Curiosa’ is owner-chef Tsutomu Asai’s nickname. ‘Curiosa’, of course, is Italian for ‘curious’. ‘Curious Tom’ seeks out the most outstanding domestic ingredients, then weaves in Japanese sensibilities. Uncured ham from Gifu Prefecture is a staple here; wrapping a handful of rice in the ham is an idea born of his curiosity. The pasta trio of chilled, ravioli and finisher all align with the Japanese love of noodles. | 1 Star | Air conditioning,Counter dining | 0 | 34.697041 | Osaka, Japan | 135.497946 | La casa TOM Curiosa | +815031886885 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-casa-tom-curiosa | https://tomcuriosa.com/ | 2024-05-14 15:02:26.907982685+08:00 |
700 | 700 | 1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan | Japanese | A fusion of Japanese design and Italian black walls create a modern interior. Adding splashes of novelty to received tradition is the modus operandi of Shintaro Katayama, as shown in combinations of Japan-sourced caviar with sea bream marinated in kombu kelp or soup of pureed vegetables. Food and lacquered wooden trays are both decorated with fresh flowers to convey the seasons. Katayama exercises his ingenuity to express a contemporary sensibility while respecting custom. | 1 Star | Air conditioning,Counter dining | 0 | 34.695381 | Osaka, Japan | 135.487691 | Rakushin | +81664512323 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/rakushin | 2024-05-14 15:02:26.938691844+08:00 | |
701 | 701 | 1-14-4 Awaza, Nishi-ku, Osaka, 550-0011, Japan | Spanish | Captivating diners with his asador, or Spanish-style stone oven, owner-chef Yamamoto is in sole command of his kitchen. The focus of his labours is the traditional cuisine he studied in the Basque Country. The red, smoky flame stoked by burning kindling and charcoal together is a necessity for this cuisine. The main dish is a beef rib roast, grilled in chunks. Neither sauces nor trimmings are offered, as Yamamoto focuses on conveying the pure flavour of the meat. | 1 Star | Air conditioning,Counter dining | 0 | 34.680779 | Osaka, Japan | 135.494028 | Alarde | +81666169825 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/alarde | 2024-05-14 15:02:26.974567913+08:00 | |
702 | 702 | 5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Japanese | The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with. | 1 Star | Air conditioning,Counter dining | 0 | 34.697842 | Osaka, Japan | 135.495812 | Iroha | +81663447355 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/iroha | 2024-05-14 15:02:27.000171461+08:00 | |
703 | 703 | 570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Japanese | Mokubei stands across from the Gion Kobu Kaburenjo, where the Miyako Odori dance festival is performed. The sukiya-style building with its attractive wood grain blends in well. Shintaro Terada, the 4th-generation owner-chef, pours his heart into Kyo-ryori that reflects the events of the year. The waka poetry that accompany the hassun are one of the highlights. Inventive combinations, such as roe-bearing ayu wreathed in smoky fragrance and lotus root cake with stewed eel, make Mokube engaging. | 1 Star | Air conditioning,Counter dining | 0 | 35.001993 | Kyoto, Japan | 135.774645 | Mokubei | +81755250115 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mokube | https://mokubei.jp/ | 2024-05-14 15:02:27.018833297+08:00 |
704 | 704 | B1F, 1-5-12 Shibata, Kita-ku, Osaka, 530-0012, Japan | French | Three elements drive cuisine: temperature, aroma and ingenuity. In the case of green asparagus, for example, the stalks are boiled but the spears left uncooked. Next, add pistachio sauce, complementing the bitterness of the asparagus with the sweetness of the sauce. The chef creates flavours using his heightened sensitivity. ‘nent’ is Latin for ‘spin’. The agreeable service of the sommelier weaves the threads spun by time, enriching patrons’ impressions of the cuisine. | 1 Star | Air conditioning | 0 | 34.706547 | Osaka, Japan | 135.497725 | nent | +81661318240 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/nent | https://www.nent-osaka.com/ | 2024-05-14 15:02:27.034626827+08:00 |
705 | 705 | 168 Izumiyacho, Shimogyo-ku, Kyoto, 600-8014, Japan | Japanese | Founder Kumasaburo was a chef who made a name for himself in itamae kappo. Third-generation owner-chef Kumasaburo carries on the Tankuma tradition with his son. They serve ‘monmo’ dishes, in Kyoto dialect meaning ‘as-is’, so as to bring out the natural flavours of the ingredients. The horakuyaki dish featuring barracuda and matsutake smoked with pine needles is an autumn speciality. Enjoy the Higashiyama Sanjuroppo scenery from the premises on the Kamogawa River. | 1 Star | Air conditioning,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Shoes must be removed | 0 | 35.000327 | Kyoto, Japan | 135.769089 | Honke Tankuma Honten | +815036281645 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/honke-tankuma-honten | https://tankuma.jp/ | 2024-05-14 15:02:27.052393161+08:00 |
706 | 706 | 353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan | French | This is elegant dining, with views of Yasaka Pagoda and the old city of Kyoto. The chef creates French cuisine perfectly attuned to this location, incorporating elements of classic French cooking with ingredients that are quintessentially Kyoto. For example, the hamo fritters are paired with a consommé soup redolent with truffles. The red bell-pepper mousse, a staple since the restaurant was founded, is an amuse-bouche that epitomises the phrase, ‘pleasure in a single bite’. | 1 Star | Air conditioning,Car park,Great view,Interesting wine list | 0 | 34.998694 | Kyoto, Japan | 135.781565 | Hiramatsu Kodaiji | +81755336063 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hiramatsu-kodaiji | https://www.hiramatsu.co.jp/ | 2024-05-14 15:02:27.069046993+08:00 |
707 | 707 | 726-5 Shimomatsuyacho, Nakagyo-ku, Kyoto, 604-0034, Japan | Japanese | No sign points to this kappo at the end of an alley, but the kind-hearted couple who run it will be waiting there to welcome you. Food preparation is simple, to let the character of the ingredients shine. One nourishing serving follows another, from appetiser platter through iimushi (mochi rice topped with fish and steamed) to white-miso soup. Small-pot dishes vary with the seasons, but the soup stock can be savoured year-round. Each dish is modest in presentation, reflecting the unassuming demeanour of the owner-chef. | 1 Star | Air conditioning,Cash only,Counter dining,Shoes must be removed | 0 | 35.011394 | Kyoto, Japan | 135.755809 | Kamanza Nagashima | +81752413770 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamanza-nagashima | 2024-05-14 15:02:27.100033452+08:00 | |
708 | 708 | 3-2 Yamatocho, Higashiyama-ku, Kyoto, 605-0802, Japan | Japanese | The ‘Hana’ in the name comes from the restaurant’s location in Kyoto’s geiko quarter (the hanamachi or ‘flower quarter’). The interior is crafted by sculptors on the theme of a modern version of the Rinpa School of Painting. The floral pattern in the traditional washi paper decorating the ground floor corridor is also a nod to the hanamachi. The chequered pattern of moss and marble is a new experiment in décor. This is the only branch of Kyoto Kitcho that offers counter seating. Hassun appetisers are garnished with flowers in season, arranged to suggest views of Mt Arashi. | 1 Star | Air conditioning,Counter dining | 0 | 35.003395 | Kyoto, Japan | 135.772945 | HANA-Kitcho | +81755311500 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hana-kitcho | https://kyoto-kitcho.com/ | 2024-05-14 15:02:27.129299208+08:00 |
709 | 709 | 125-2 Tominagacho, Higashiyama-ku, Kyoto, 605-0078, Japan | Tempura, Japanese | Tempura kaiseki in the style of this restaurant is a delight to the eyes and a cascade of changing flavours. The tsukuri and soup are a joy, and the interspersal of local vegetables with the tempura dishes is a true Kyoto touch. The tenbara (mixed tempura on rice) at the end is one-of-a-kind. As befits the restaurant’s name, which means a place where people open their hearts to each other, the care and attention of the couple in charge really comes across. | 1 Star | Air conditioning,Counter dining | 0 | 35.00434 | Kyoto, Japan | 135.774754 | Enyuan Kobayashi | +81757467602 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/enyuan-kobayashi | https://www.enyuan-kobayashi.jp/ | 2024-05-14 15:02:27.158593264+08:00 |
710 | 710 | 58 Kamigamo Okamotocho, Kita-ku, Kyoto, 603-8081, Japan | Japanese | Amid the simple warmth of a converted old house, we take a brief rest in the waiting area with a relaxing cup of seasonal tea. Thanks to his friendships with nearby farmers, Naohiro Akiyama can express the seasons of Kamigamo through vegetables and wild grasses and flowers from Takagamine. His famous gruel of black rice recalls the diets of prehistory. Describing his dishes with the flair of a storyteller, the chef charms his guests, sometimes trading jokes to lighten the mood. Matcha tea served by Akiyama himself is a once-in-a-lifetime service experience. | 1 Star | Air conditioning,Cash only,Counter dining,Notable sake list | 0 | 35.058249 | Kyoto, Japan | 135.762726 | Kamigamo Akiyama | +81757115136 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamigamo-akiyama | 2024-05-14 15:02:27.186473217+08:00 | |
711 | 711 | 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan | Japanese | Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka. | 1 Star | Air conditioning,Counter dining | 0 | 34.696409 | Osaka, Japan | 135.515054 | Naniwaryori Yu | +81662328558 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwaryori-yu | 2024-05-14 15:02:27.209873462+08:00 | |
712 | 712 | 3-11-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Yakitori | As the name suggests (‘torisho’ means ‘chicken artisan’), owner-chef Yoshitomo Ishii applies a range of artisanal skills to create his set pieces. He sources brand-name chicken and free-range chicken, using the meat and innards of each for different purposes. The menu intersperses other chicken dishes, such as smoked chicken and chicken hotpot. Yakitori is dressed with oroshi-ponzu or with wasabi for a refreshing taste that reflects Ishii’s kappo background. For the final dish, homemade chicken ramen with tajarin noodles is a popular choice. | 1 Star | Air conditioning,Counter dining | 0 | 34.695655 | Osaka, Japan | 135.50605 | Torisho Ishii | +81677087864 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/torisho-ishii | 2024-05-14 15:02:27.242283224+08:00 | |
713 | 713 | 1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan | Japanese | Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 0 | 34.712103 | Osaka, Japan | 135.506831 | Higashichaya Nakamura | +81661473686 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/higashichaya-nakamura | 2024-05-14 15:02:27.286508908+08:00 | |
714 | 714 | 575 Matsumotocho, Nakagyo-ku, Kyoto, 604-0982, Japan | Japanese | Keen to apply fresh techniques to Japanese cuisine, the chef did not stop at copying the classics. His strongest ambition focuses on char-grilling. Charcoal-smoking the skin side of large conger eels creates a seared sashimi; Wagyu is scorched to make the surface fragrant. The noise and aroma of the kitchen reach guests’ tables, heightening the joy of dining. Soups and appetiser platters are prepared in keeping with tradition. The delightful variety of flavours in the menu testifies to the chef’s creativity and craftsmanship. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 0 | 35.015008 | Kyoto, Japan | 135.766373 | Gokomachi Tagawa | +81757085936 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gokomachi-tagawa | https://www.gokoumachi-tagawa.com/ | 2024-05-14 15:02:27.308094849+08:00 |
715 | 715 | 1-16-12 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan | French | Owner-chef Yoshiaki Fujimoto expresses the passing seasons using only ingredients from Japan. Selecting ingredients such as edible wild plants and shirako, and preparing his dashi with kombu, he permeates his menu with a Japanese sensibility. Spices and vinegar are deployed to modulate the flow of flavours. Desserts fashioned from combinations of fruits and vegetables, such as pears with turnips or strawberries with fennel, are a Fujimoto innovation. He guards tradition while refining it. | 1 Star | Air conditioning | 0 | 34.684525 | Osaka, Japan | 135.494209 | Différence | +81664791140 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/difference | http://difference.upper.jp/ | 2024-05-14 15:02:27.329122489+08:00 |
716 | 716 | 11 Sagashakado Daimoncho, Ukyo-ku, Kyoto, 616-8422, Japan | Japanese | Okina is run by a father-and-son team, creating a friendly, sociable atmosphere. Tsukuri, tempura, unagi, boiled tofu and deep-fried tofu fritters are all on offer. The charcoal-cooked fare brings out the natural flavour of the ingredients. The tilefish flesh is grilled, and the scales are fried for a pungent aroma. Due to its location in the sightseeing area of Sagano, the restaurant can be busy at lunchtime during peak season, though the pace is more relaxed in the evenings. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 35.022746 | Kyoto, Japan | 135.6756 | Okina | +81758610604 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/okina | https://saga-okina.com/ | 2024-05-14 15:02:27.348496026+08:00 |
717 | 717 | 347-108 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan | Japanese | The eye settles at once on the big sunken hearth and the pothook hanging from the ceiling. Char-grilled items take pride of place, leaving no doubt as to the shop’s selling point. The owner-chef honed his craft at a traditional restaurant in Gifu, and the influence shows in offerings such as Waragawa sweetfish in summer and mallard and bear in winter. Whatever the item, his aim is to present its true flavours. The cheerful owner-chef devotes himself to gracious service. | 1 Star | Air conditioning,Counter dining | 0 | 35.004949 | Kyoto, Japan | 135.775794 | Gion Mamma | +81755258567 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-mamma | 2024-05-14 15:02:27.374894277+08:00 | |
718 | 718 | 515 Anenishinotoincho, Nakagyo-ku, Kyoto, 604-8273, Japan | Japanese | Owner-chef Yosuke Ogawa visits Shugakuin to pick just enough green peas for that day’s meals. Both freshly boiled peas and cold ohitashi of pea, present the mysteries of hot and cold. There is also a wide range of side dishes that go well with white rice, as Ogawa wants everyone to taste his lustrous, freshly cooked rice to their hearts’ content. A whole go, 180 ml, is cooked for each customer, Ogawa reassures his guests. The flavours, learned from Gion Sasaki, are fun and lively. | 1 Star | Air conditioning,Cash only - lunch,Counter dining | 0 | 35.008838 | Kyoto, Japan | 135.755203 | Ogawa | +81752116005 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogawa | 2024-05-14 15:02:27.404098533+08:00 | |
719 | 719 | 8 Mibu Higashihinokicho, Nakagyo-ku, Kyoto, 604-8843, Japan | Japanese | Over 40 years have passed since owner-chef Kazuo Komori opened his restaurant. Since that time many of his dishes have become famous, including pepper-flower hotpot and combinations of white and green asparagus. His encounters with large mushrooms inspired him to create a purely mushroom à la carte dish served with extracts from the mushroom. A visit here will leave you with lasting memories of a menu bursting with seasonal ingredients and the skill of a seasoned culinary artist. | 1 Star | Air conditioning,Cash only,Counter dining,Shoes must be removed | 0 | 34.999842 | Kyoto, Japan | 135.735956 | Uozuya | +81753122538 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/uozuya | 2024-05-14 15:02:27.433683989+08:00 | |
720 | 720 | 287 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan | Innovative | The theme is ‘water and fire’, as Chef Yusaku Nakamura is fascinated by these polar opposites. The prix fixe begins with soup cooked with water drawn from a well in the courtyard. Some items are grilled over wood, others over charcoal, with the approach varying based on the ingredients. The name of the restaurant is an acronym of Kobe, Okinawa, Kyoto and Español – the four regional influences from which the chef weaves his culinary story. | 1 Star | Air conditioning,Counter dining,Interesting wine list | 0 | 35.012512 | Kyoto, Japan | 135.7581 | KOKE | +81752235055 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/koke | https://ido-kyoto.com/koke/ | 2024-05-14 15:02:27.463279046+08:00 |
721 | 721 | 3-3-9 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan | French | Chef Yoshinori Shibuya moved to France, where he crafted his own vision of gastronomy under the tutelage of Paul Bocuse, Joël Robuchon and Alain Chapel. While honouring tradition, Shibuya also turns his attention to modern techniques, which emphasise respect for ingredients. He actively incorporates Japanese ingredients such as ayu and hamo, adding a Japanese touch to the sensibilities he honed in France. The result is a culinary approach that is truly one-of-a-kind. | 1 Star | Air conditioning,Interesting wine list | 0 | 34.68763 | Osaka, Japan | 135.502257 | La Bécasse | +81647070070 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-becasse-1193280 | https://www.labecasse1990.com/ | 2024-05-14 15:02:27.492396801+08:00 |
722 | 722 | 4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Sushi | Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma. | 1 Star | Air conditioning,Counter dining | 0 | 34.697125 | Osaka, Japan | 135.502972 | Sushiroku | +81663675040 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushiroku | 2024-05-14 15:02:27.515619846+08:00 | |
723 | 723 | 679 Marukizaimokucho, Nakagyo-ku, Kyoto, 604-8106, Japan | Japanese | This is a counter kappo from Wakuden, which is bringing innovation to Kyoto cuisine. The counter, arrayed around the kitchen, makes guests feel part of a single group. The fare is grounded in a philosophy of ‘rustic beauty and refinement’. This principle is the inspiration for ‘Nariaiyaki’, pike conger at the end of its season, wrapped in matsutake mushrooms and grilled. Rumour has it that the dish is modelled after the view from Nariaiji Temple near Amanohashidate in Miyazu Bay. | 1 Star | Air conditioning,Counter dining,Notable sake list,Restaurant offering vegetarian menus | 1 | 35.010146 | Kyoto, Japan | 135.763257 | Muromachi Wakuden | +81752233200 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-wakuden | https://www.wakuden.jp/ | 2024-05-14 15:02:27.532954979+08:00 |
724 | 724 | 273 Tenjinyamacho, Nakagyo-ku, Kyoto, 604-8221, Japan | Japanese | Tsutomu Horibe was drawn to his gastronomic calling by the way Kyo-ryori reflects seasonal customs. The hassun dishes contain seasonal Zen sayings on long strips of paper, reflecting his reverence for traditional culture. Elegant crockery complements an interior designed in the sukiya style, offering mute instruction on the traditional aesthetics of Japan. The spirit and technique of traditional artisans and the owner-chef’s admiration for them resonate in this space. | 1 Star | Air conditioning,Cash only - lunch,Counter dining | 0 | 35.004999 | Kyoto, Japan | 135.757018 | Kentan Horibe | +81757463111 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kentan-horibe | https://www.kyoto-horibe.com/ | 2024-05-14 15:02:27.558987928+08:00 |
725 | 725 | 332-6 Miyoshicho, Higashiyama-ku, Kyoto, 605-0081, Japan | Sushi | The scroll, which reads ‘ikkan’ (consistency), appears behind the chef as if worn like a mantle. His experience in sushi and other Japanese cuisines shines in his omakase. Salmon roe is pureed and mixed with vinegared rice like putting a raw egg over rice. Chub mackerel pressed sushi is wrapped in dried gourd strips or perilla leaf and toasted over charcoal. Nigiri are formed with rice vinegar or red vinegar, depending on the topping—adopting the best features of sushi culture from East and West Japan. | 1 Star | Air conditioning,Counter dining | 0 | 35.006712 | Kyoto, Japan | 135.776041 | Sushi Rakumi | +819045663733 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-rakumi | 2024-05-14 15:02:27.587792083+08:00 | |
726 | 726 | 1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan | Japanese | The chef treats his guests to seasonal cuisine of unstinting luxury. The feast begins with bamboo shoots, sweetfish, matsutake mushrooms and crab, representing the four seasons. The spectacle of the kitchen from the counter captivates the heart. For soup dishes, the basic soup stock is drawn directly before the customer. Items grilled on the charcoal brazier or cooked in pots are likewise prepared in view of the customer. Arrangements are simple, to give the ingredients top billing. | 1 Star | Air conditioning,Counter dining | 0 | 34.696009 | Osaka, Japan | 135.499915 | Shinchi Yamamoto | +81661478227 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/shinchi-yamamoto | 2024-05-14 15:02:27.617152139+08:00 | |
727 | 727 | 1-6-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan | Sushi | The omakase menu starts with artfully crafted snacks. Shuko such as steamed awabi, stewed octopus, sweet shrimp with uni highlight the owner-chef’s kappo background., The nigiri toppings are similarly painstakingly prepared. Squid is scored to tease out the sweetness; prawns are soaked in dashi to enhance the flavour. Nigiri of toppings and vinegared rice accented by akazu is formed in smaller portions so that each piece is well-balanced. | 1 Star | Air conditioning,Cash only,Counter dining | 0 | 34.694987 | Osaka, Japan | 135.487964 | Sushidokoro Amano | +81664547008 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-amano | 2024-05-14 15:02:27.646136695+08:00 | |
728 | 728 | 3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Tempura | When the chef made the switch from general Japanese cuisine to tempura, he set to work refining his own style. To impart flavour to the batter, he fries it in sesame oil at high heat. Vegetables are lightly battered to bring texture; conger eel is fried in thick batter to enhance fragrance. Items are served with salt and dipping sauce and, in an unusual twist, accompanied by truffle salt. Tempura of simmered chestnuts with their inner skins on is a unique touch that attests to the chef’s experience. | 1 Star | Air conditioning,Counter dining,Interesting wine list,Shoes must be removed | 0 | 34.697693 | Osaka, Japan | 135.499257 | Hiraishi | +81663417172 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/hiraishi | 2024-05-14 15:02:27.680003959+08:00 | |
729 | 729 | 660 Otsucho, Nakagyo-ku, Kyoto, 604-0885, Japan | Japanese | The kaiseki embodies the maxim, ‘cooking makes the person’. Owner-chef Iwasaki’s mature techniques and unforced Kyoto sophistication reveal themselves in his cuisine. In his nabe cooking, he prepares each dish in front of his customers to ensure they don’t miss the fresh-cooked aroma. The beef and slightly bitter taste of edible wild plants in the Spring Bitter Stew put the soul at ease. The rice in an earthenware pot is prepared using Koshihikari rice from his hometown of Kyotamba. | 1 Star | Air conditioning,Counter dining | 0 | 35.016879 | Kyoto, Japan | 135.761643 | Gosho Iwasaki | +81757481128 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gosho-iwasaki | 2024-05-14 15:02:27.709918016+08:00 | |
730 | 730 | 31-2 Ichijoji Sagarimatsucho, Sakyo-ku, Kyoto, 606-8152, Japan | Japanese | Hidehito Fukuhara prepares the dashi for cooking vegetables with the utmost care, going all the way to the foot of Hieizan to draw water from a well. The simple dishes are an expression of his sincerity. It was his mentor who taught him old-fashioned Kyoto cuisine. Seasonal dishes include ebi-imo with starchy sauce, steamed sushi and boar stew. What look like simple preparations speak to the skill of a dedicated artisan. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 0 | 35.043833 | Kyoto, Japan | 135.792739 | Ichijoji Norihide | +81757038045 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ichijoji-norihide | 2024-05-14 15:02:27.739667173+08:00 | |
731 | 731 | 2F, ANA Crowne Plaza Osaka, 1-3-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan | French | Tateru Yoshino’s eponymous restaurant traces his journey in ‘modern classic’ cuisine. The dining room’s décor is inspired by the flowers and coral reefs of Yoshino’s native Kikaijima. Salmon mi-cuit à la Stella Maris was conceived in Paris. Subtle flame control and the ensembles of flavour and acidity inscribed on the menu weave a tale of the age. Yoshino entrusts his kitchen to the next generation of cooks, cultivating up-and-coming talents. Cuisines new and old find voice in Yoshino’s Maison. | 1 Star | Air conditioning,Car park,Interesting wine list | 0 | 34.695687 | Osaka, Japan | 135.498232 | Maison Tateru Yoshino | +81663471128 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/maison-tateru-yoshino | https://www.anacrowneplaza-osaka.jp/ | 2024-05-14 15:02:27.770397028+08:00 |
732 | 732 | 2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan | Japanese | ‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents’ farm in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior. | 1 Star | Air conditioning,Counter dining | 1 | 34.674331 | Osaka, Japan | 135.532779 | Terada | +81661913237 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/terada | 2024-05-14 15:02:27.797343466+08:00 |
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CREATE TABLE `restaurants` (`address` text,`cuisine` text,`description` text,`distinction` text,`facilities_and_services` text,`green_star` numeric,`latitude` text,`location` text,`longitude` text,`name` text NOT NULL,`phone_number` text,`price` text,`url` text,`website_url` text,`updated_on` datetime,CONSTRAINT `uni_restaurants_url` UNIQUE (`url`));