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 website_url
This data as json, CSV (advanced)
Suggested facets: distinction, green_star, updated_on (date)
Link | rowid | address | cuisine | description | distinction | facilities_and_services | green_star | latitude | location | longitude | name | phone_number | price | url | website_url ▼ | updated_on |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 1 | 1-21-2 Shimanouchi, Chuo-ku, Osaka, 542-0082, Japan | Japanese | Cuisine that does not change does not improve. To advance the craft he learned at a ryotei, Hitoshi Takahata has brought it to a counter-style kappo. His omakase menu, for example, bends standard practice by letting guests choose grilled items. Grilled spareribs are prepared with soy sauce, honey and red wine, elevating this Japanese favourite. The calligraphed tablet is written by Takahata’s father; artwork is the handiwork of his daughter; the proprietress handles customer service. A restaurant supported by a family’s love. | 3 Stars | Air conditioning,Counter dining | 0 | 34.673353 | Osaka, Japan | 135.507205 | Taian | +81661200790 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/taian | 2024-05-14 15:02:06.748883152+08:00 | |
71 | 71 | 2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan | Japanese | Toshiya Kadowaki’s aim is to serve up “unforgettable cuisine”. By this he means that the spirit of the ingredients lives on in the diner. Seasonal foodstuffs such as pepper flowers, abalone, matsutake mushrooms and crab are freely combined with Western elements such as caviar and foie gras to concoct dishes of delightful originality – truffle rice is a prime example. Compelling fare conjures memories and feelings with each passing season. | 3 Stars | Air conditioning,Counter dining | 0 | 35.655993 | Tokyo, Japan | 139.733551 | Azabu Kadowaki | +81357722553 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabu-kadowaki | 2024-05-14 15:02:08.728195679+08:00 | |
73 | 73 | 6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan | Sushi | Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka. | 3 Stars | Air conditioning,Counter dining | 0 | 35.669269 | Tokyo, Japan | 139.759203 | Harutaka | +81335731144 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/harutaka | 2024-05-14 15:02:08.78881508+08:00 | |
75 | 75 | 3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan | Japanese | Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas. | 3 Stars | Air conditioning,Counter dining | 0 | 35.590865 | Tokyo, Japan | 139.735449 | Makimura | +81337686388 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/makimura | 2024-05-14 15:02:08.84811628+08:00 | |
119 | 119 | L406B, 4F, CP Center, 20 Jinhe East Road, Chaoyang, Beijing, China Mainland | Chao Zhou | Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung has revamped the menu with his new takes on Chaozhou classics – dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce show precision and finesse. Besides the vast wine list, the tea menu also brims with options that will tickle your fancy. | 3 Stars | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 39.910992 | Beijing, China Mainland | 116.461892 | Chao Shang Chao (Chaoyang) | +861085962666 | ¥¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/chao-shang-chao | 2024-05-14 15:02:10.078232597+08:00 | |
120 | 120 | 1F, East Tower, Genesis Beijing, 8 Xinyuan South Road, Chaoyang, Beijing, China Mainland | Taizhou | This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth. | 3 Stars | Air conditioning,Car park,Counter dining,Interesting wine list | 0 | 39.94638 | Beijing, China Mainland | 116.450148 | Xin Rong Ji (Xinyuan South Road) | +861065015501 | ¥¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/xin-rong-ji-xinyuan-south-road | 2024-05-14 15:02:10.105313497+08:00 | |
121 | 121 | 2 Wudaoying Hutong, Dongcheng, Beijing, China Mainland | Vegetarian | Just a stone’s throw from Yonghe Temple, this serene restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The chef honed his skills at his grandparents’ restaurant of the same name. Only set menus are available; try the classic menu to sample their specialities all at once. Regulars may opt for the solar-term menu that changes every 15 days. Live harp performance befits the restaurant’s classy elegance. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access | 1 | 39.946681 | Beijing, China Mainland | 116.410004 | King's Joy | +861084049191 | ¥¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/king-s-joy | 2024-05-14 15:02:10.151229098+08:00 | |
151 | 151 | 7-12-14 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan | Japanese | From the leaders of the Japanese culinary world, the chef learned to pay attention to every aspect of his restaurant, including the furnishings, cuisine, crockery and seasonal motifs. His cuisine is the product of efforts to refine his craft and reach for the heights. In homage to the classics, he pours great effort into appetisers, garnishing them with leaves he gathers in the mountains. Rice cooked in earthenware pots is often paired with marinated fish. Bracken-starch dumplings and tea bring the evening to a close. | 2 Stars | Air conditioning,Counter dining | 0 | 34.71394 | Osaka, Japan | 135.511084 | Tenjimbashi Aoki | +81669400403 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/tenjimbashi-aoki | 2024-05-14 15:02:10.977901509+08:00 | |
153 | 153 | 2-10-28 Higashitemma, Kita-ku, Osaka, 530-0044, Japan | Japanese | The owner-chef’s relaxed stance toward cooking welcomes guests in the form of his idiosyncratic menu, which is rooted in the idea of being ‘a place that serves good things’. Guests are plied with drinking snacks; crumbed shrimp and crumbed mincemeat patties accompany rice. The owner-chef never forgets the spirituality and techniques he learned in Hōzenji Yokochō Alley, but his dishes are all his own. Miyamoto’s cuisine is something to be tasted. | 2 Stars | Air conditioning,Counter dining,Shoes must be removed | 0 | 34.698372 | Osaka, Japan | 135.513189 | Miyamoto | +81668096990 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/miyamoto | 2024-05-14 15:02:11.04152401+08:00 | |
158 | 158 | 634-3 Nioitenjincho, Shimogyo-ku, Kyoto, 600-8414, Japan | Japanese | Masaki Izumi’s goal is to offer enduringly memorable Kyoto cuisine. Through his culinary stylings, he hopes you will feel the four seasons of the ancient capital. Appetiser platters symbolise this quest. Festivals and ceremonies of each season are woven into the food, which is impressively complemented with beautiful arrangements. Namasu and honenmushi preserve the culinary craftsmanship of old, so that the skills of today’s artisans can be passed on to the future. Kimono-clad service staff display the same respect for traditional culture. | 2 Stars | Air conditioning,Counter dining,Notable sake list | 0 | 35.000922 | Kyoto, Japan | 135.76047 | Wagokoro Izumi | +81753513917 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wagokoro-izumi | 2024-05-14 15:02:11.194497412+08:00 | |
162 | 162 | 726 Shinkamanzacho, Shimogyo-ku, Kyoto, 600-8471, Japan | Japanese | The soup in a jet-black bowl consists only of onion in a seasoned broth. The dish’s composition is striking, suggesting moonlight dancing on the water’s surface. Flavours shift ephemerally, at times like a carving by Michelangelo where every last vestige of the unwanted is removed to achieve perfection, and at others presenting the beauty of the unfinished. The cuisine of Ogata draws out the flavours inherent in the ingredients, boldly yet delicately and at times ruggedly honestly. | 2 Stars | Air conditioning,Counter dining,Notable sake list | 0 | 35.003191 | Kyoto, Japan | 135.755967 | Ogata | +81753448000 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogata | 2024-05-14 15:02:11.278120213+08:00 | |
167 | 167 | 14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan | Japanese | Keisuke Mifune sums up the profundity of Japanese cuisine and its beauty in words in the expression ‘yugen’, which means ‘quiet beauty’ or ‘subtle yet profound’. Mifune dives deep into the beauty woven together by the arrangement of ceremonial spaces, cuisine and implements. His bowls of stewed items express that spirit. Into lacquer bowls Mifune pours dashi soup stock rich with the umami of kombu kelp. The harmony and satisfying finish of the stewed items create a deeply wholesome flavour. The chef’s attention to detail that guests don’t see is his mark of pride. | 2 Stars | Air conditioning,Counter dining | 0 | 34.664773 | Osaka, Japan | 135.521663 | Yugen | +815036284385 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/yugen-1193266 | 2024-05-14 15:02:11.458926916+08:00 | |
168 | 168 | 18 Takagamine Tsuchitenjocho, Kita-ku, Kyoto, 603-8465, Japan | Japanese | The characters on the chopstick band read ‘Otagi’, the old name for the region. Out of devotion to his hometown, Kazuaki Baba built his restaurant on his grandmother’s land. He offers generous amounts of vegetables, grown by childhood friends living nearby. His creed is to take some liberties with tradition without exceeding the bounds of Japanese cuisine. The meal wraps up with hashed beef with rice; though many would regard this dish as Western, the dried bonito dashi soup stock, sake, sugar, miso and other ingredients used to make it are strictly Japanese. | 2 Stars | Air conditioning,Car park,Counter dining | 0 | 35.050744 | Kyoto, Japan | 135.73416 | Otagi | +81754921771 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/otagi | 2024-05-14 15:02:11.488248416+08:00 | |
172 | 172 | 2F, 1-9-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Innovative | KAHALA opened the year after the 1970 Osaka Expo. Owner-chef Yoshifumi Mori was one of the first to discover and popularise ingredients used by many of today’s chefs. His hobby is lacquerware, and serves cuisine with a philosophical bent, delicious flavours harbouring a personal attitude to life, on lacquerware he made himself. With his elite team, he creates a small but top-notch dining emporium. The cooks toiling silently in the kitchen at the back, the dishwashing crew and the service staff all deserve a round of applause. | 2 Stars | Air conditioning,Counter dining | 0 | 34.697522 | Osaka, Japan | 135.499685 | KAHALA | +81663456778 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/kahala | 2024-05-14 15:02:11.610710818+08:00 | |
174 | 174 | 7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Tempura | The chef surveyed the tempura of Japan from east to west to teach himself this culinary art. The menu begins with iimushi (mochi rice steamed with toppings) and pureed vegetable soup. Attesting to the chef’s training in Japanese cuisine, tempura items mix the first of the new season with the last of the old season. To achieve a light batter, air is folded in as the batter is mixed. Shrimp is served in pairs: the first for aroma; the second half-cooked to elicit sweetness. In a unique serving pattern, seafood alternates with vegetables. | 2 Stars | Air conditioning,Counter dining,Interesting wine list | 0 | 34.697954 | Osaka, Japan | 135.497901 | Numata | +81663470707 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/numata | 2024-05-14 15:02:11.673475419+08:00 | |
354 | 354 | 6F Boon the Shop, 21 Apgujeong-ro 60-gil, Gangnam-gu, Seoul, 06016, South Korea | Sushi | Kojima is an elegant dining space where you can enjoy a sushi omakase boasting an intricate harmony of firm rice and soft toppings made from aged natural ingredients of the finest quality. The newly joined Chef Kim Woo-tae offers friendly explanations about his ingredients, building good rapport with diners. The change in chefs has also brought some changes to the fare. Still, the restaurant’s culinary philosophy of selecting the choicest natural ingredients and providing their inherent flavors remains solidly intact. Kojima’s vast array of tsumami (appetizers) makes Chef Kim’s already exciting omakase even more compelling. | 2 Stars | Air conditioning,Car park,Counter dining,Notable sake list,Valet parking | 0 | 37.52559 | Seoul, South Korea | 127.04193 | Kojima | +82220561291 | ₩₩₩₩ | https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kojima | 2024-05-14 15:02:16.901225713+08:00 | |
355 | 355 | 24 Dosan-daero 70-gil, Gangnam-gu, Seoul, 06064, South Korea | Japanese | At Mitou, the prowess and ingenuity of the chef duo Kwon Young-woon and Kim Bo-mi are showcased through authentic Japanese cuisine prepared with fresh seasonal ingredients. Indeed, their relentless struggle to incorporate seasonality into the menu starts with a careful selection of quality ingredients. In particular, chicken, eggs, rice and vegetables used at this establishment are sourced from Chef Kwon’s family farm. A culmination of such painstaking effort, the fare at Mitou genuinely reflects a sense of earnestness, modesty and dedication harbored by the two chefs as eternal students of culinary art. It thus comes as no surprise that customers eagerly anticipate Mitou’s new offerings every season. | 2 Stars | Air conditioning,Car park,Counter dining,Notable sake list,Valet parking | 0 | 37.52206 | Seoul, South Korea | 127.04502 | Mitou | +821072869914 | ₩₩₩₩ | https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mitou | 2024-05-14 15:02:16.922318521+08:00 | |
392 | 392 | B1F, 5-17-9 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan | Tempura | Diners can fully enjoy the seasoned proficiency of Katsuji Ginya, a tempura master for over 30 years. Watching his pots intently, listening keenly to the sound of the oil, Ginya moves with the natural ease of a man whose craft pervades his every sinew. If you ask, he replies, “I don’t think about it; my body just knows the moves”. Ginya’s handling of oil, batter, seafood and vegetables is long past the theoretical stage; he is at one with his craft, body and soul. | 2 Stars | Air conditioning,Counter dining | 0 | 35.637444 | Tokyo, Japan | 139.723162 | Tempura Ginya | +81354227612 | ¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-ginya | 2024-05-14 15:02:18.026959546+08:00 | |
397 | 397 | 5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan | Japanese | The simplicity of the cuisine makes it unforgettable. Katsuhiro Onodera uses lashings of carefully selected ingredients such as abalone, matsutake mushroom and spiny lobster. Garnishing is minimal to place the flavours of the ingredients front and centre. Sometimes Japanese and Western items are juxtaposed to explore original taste sensations: Mineoka milk tofu is paired with caviar, sukiyaki with truffles. Cuisine with both pedigree and modern refinement seems quintessentially Ginza. | 2 Stars | Air conditioning,Counter dining | 0 | 35.668529 | Tokyo, Japan | 139.761573 | Ginza Fukuju | +81335718596 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-fukuju | 2024-05-14 15:02:18.180215805+08:00 | |
401 | 401 | 3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan | Sushi | A typical meal might begin with the subtle flavour of white fish, followed by red fish, then chu-toro. After gizzard shad for the sourness come richer flavours such as horse mackerel or shrimp, then mackerel marinated in vinegar to cleanse the palate; uni and anago follow. The changes in flavour are carefully calibrated for the aftertaste that lingers in between. Underneath chef Takashi Ono’s strict demeanour toward his apprentices lies a gentle affection. | 2 Stars | Air conditioning,Counter dining | 0 | 35.658713 | Tokyo, Japan | 139.729049 | Sukiyabashi Jiro Roppongiten | +81354136626 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sukiyabashi-jiro-roppongiten | 2024-05-14 15:02:18.29713245+08:00 | |
403 | 403 | 6-4-6 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan | Italian | Tomofumi Saito is a culinary artist who is always setting his sights on higher goals. Tagliolini with caviar and red wine sauce is his speciality. He prepares the caviar himself to ensure just the right degree of saltiness. The combinations of ingredients and sauces change over time, as he tinkers in search of the ideal, and thinks up his menu only after personally checking the quality of ingredients at the market. His wife, Noriko, writes up the menu daily, conveying the chef’s passion. | 2 Stars | Air conditioning,Interesting wine list | 0 | 35.661579 | Tokyo, Japan | 139.716582 | PRISMA | +81334063050 | ¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/prisma-1194160 | 2024-05-14 15:02:18.356694073+08:00 | |
415 | 415 | 2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan | Japanese | Kazuhito Higuchi reveres Japanese cooking and schooled himself on traditional culinary skills to find his own approach. Decoratively arranged sashimi of horse mackerel is straw-smoked; eel is grilled in Kansai style, without steaming. The ingredients for each dish are kept to a minimum in order to accentuate their flavours. This means the menu is surprisingly extensive; wondering what to be served next accentuates the excitement. Both originality and a passion for the old days shine through. | 2 Stars | Air conditioning,Counter dining | 0 | 35.673471 | Tokyo, Japan | 139.710124 | Jingumae Higuchi | +81334027038 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/higuchi | 2024-05-14 15:02:18.627617978+08:00 | |
420 | 420 | B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan | Japanese | The evening begins as Takemasa Shinohara, with the voice of a storyteller, explains the menu. The appetisers weave in festivals and occasions, conveying Japan’s culture and customs. Just before the appetiser, the lights are dimmed, in a fairy-tale-like staging reminiscent of an evening tea party. The white walls with their hemp leaf patterns shimmer with the flames from candles. Koka rice cooked in a Shigaraki earthenware pot expresses Shinohara’s love for his roots. Shinohara’s personality and cuisine are equally enchanting. | 2 Stars | Air conditioning,Counter dining | 0 | 35.673039 | Tokyo, Japan | 139.767805 | Ginza Shinohara | +81362630345 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-shinohara | 2024-05-14 15:02:18.767639932+08:00 | |
422 | 422 | 2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan | Japanese | The name is a portmanteau of Kurume, Chef Kotaro Nakashima’s hometown, and tanchozuru, ‘red-crowned crane’. The restaurant’s emblem, the head of a crane in profile against a bright sun, throws down the gauntlet on behalf of the Japanese culinary world. Care is taken in the aromas and temperatures here. Baked sesame tofu and pea soup are accented with the umami of Orient clam. Kutan’s burning aspiration and creativity shine in every dish. | 2 Stars | Air conditioning,Counter dining | 0 | 35.671572 | Tokyo, Japan | 139.774073 | Kutan | +81355430335 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kutan | 2024-05-14 15:02:18.835514258+08:00 | |
458 | 458 | 3F, 55 South Wulumuqi Road, Xuhui, Shanghai, China Mainland | Cantonese | This oasis in the bustling city centre serves traditional Cantonese cooking and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and every condiment are diced in uniform sizes. Other specialities include barbecued supreme pork in honey sauce, and steamed minced pork with salted fish and shrimp. Ask the sommelier to pair your food with their well-curated choices from the wine cellar. | 2 Stars | Air conditioning,Car park,Interesting wine list,Valet parking | 0 | 31.206108 | Shanghai, China Mainland | 121.448654 | Ji Pin Court | +862164699969 | ¥¥¥ | https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ji-pin-court | 2024-05-14 15:02:19.877280162+08:00 | |
463 | 463 | 5F, The House of Roosevelt, Bund 27, 27 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland | Cantonese | The story of 102 House started in a residential home in Foshan, Guangdong. The kitchen is helmed by a chef with around 20 years of experience. For diners to experience the quintessence of traditional Cantonese banquets, various set menus are offered. Items change seasonally, but his signature sweet and sour pork is always available, featuring the cut between loin and belly for the perfect texture, alongside house-made fruit vinegar. | 2 Stars | Air conditioning | 0 | 31.2423721 | Shanghai, China Mainland | 121.4854918 | 102 House | +862163733122 | ¥¥¥¥ | https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/102-house | 2024-05-14 15:02:20.034216662+08:00 | |
465 | 465 | 63 Runan Street, Huangpu, Shanghai, China Mainland | Cantonese | This is the place to go for quality dim sum and classic Cantonese fare at affordable prices. Under the experienced Chef Mak from Hong Kong, the menu has been slightly revamped. Rest assured that quintessential all-time favourites such as double-boiled soups, stir-fries and seafood dishes are still served. The signature char siu pork entices with its appetising colour, springy texture and robust flavours. Save room for the exquisite desserts. | 2 Stars | Air conditioning,Car park,Wheelchair access | 0 | 31.204708 | Shanghai, China Mainland | 121.47799 | Canton 8 (Runan Street) | +862167337123 | ¥¥ | https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/canton-8-runan-street | 2024-05-14 15:02:20.104778896+08:00 | |
527 | 527 | 2F, The Ritz-Carlton Hotel, 83A Jianguo Road, Chaoyang, Beijing, China Mainland | Beijing Cuisine | Jingji is a portmanteau of ‘Beijing’ and ‘Yueji’, the official flower of the city. It specialises in royal cuisine that not only pays homage to the nation’s culinary traditions, but also captures the essence of regional recipes. The seasonally driven menu focuses mainly on seafood and vegetables – pre-order your favourite seafood. The must-try crabmeat and crab roe on crispy fish maw impresses by deep umami and contrasting textures. | 2 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 39.910623 | Beijing, China Mainland | 116.4856 | Jingji | +861059695698 | ¥¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/jingji | 2024-05-14 15:02:21.847431024+08:00 | |
528 | 528 | South side of Pacific Century Place, 2A Gongrentiyuchang North Road, Chaoyang, Beijing, China Mainland | Shanghainese | This cosy, understated dining room is adorned in neutral greys with teal green accents. The Shanghainese head chef and the mostly Shanghainese kitchen team reinterpret the classics with modern twists. Check out the chef’s recommendations that feature rare seasonal ingredients. Deep-fried pork thigh with garlic and red fermented tofu boasts a crispy crust and irresistible aromas. Attentive, but unfawning service makes for a total experience. | 2 Stars | Air conditioning,Car park | 0 | 39.930881 | Beijing, China Mainland | 116.453254 | Shanghai Cuisine | +861065398660 | ¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/shanghai-cuisine | 2024-05-14 15:02:21.87687868+08:00 | |
556 | 556 | 24-1 Changfa Street, Qingyang, Chengdu, China Mainland | Sichuan | This low-key dining concept doesn’t need a sign. The owner-chef Lan Guijun is a local legend who took Sichuanese to the level of haute cuisine so gourmands will always find their way here. The rooms exude rustic charm, dotted by ceramic art and pottery made by the chef himself. Before you can taste his elegant, elaborate multi-course meal that brings out the ingredients’ natural flavours, you need to book a table with a deposit. | 2 Stars | Air conditioning,Car park,Cash only | 0 | 30.669182 | Chengdu, China Mainland | 104.055887 | Yu Zhi Lan | +862862491966 | ¥¥¥¥ | https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/yu-zhi-lan-1196150 | 2024-05-14 15:02:22.691293535+08:00 | |
561 | 561 | 5F, Bellavita, 28 Songren Road, Xinyi District, Taipei, 110, Taiwan | French Contemporary | The moody interior uses the same iconic black and red colour scheme as the other members of the group – sit at the counter to appreciate the atmosphere to the fullest. French classics are re-invented with care and a great deal of aplomb; service is engaging and thoughtful. The kitchen is helmed by a Japanese head chef with 20+ years of experience who imbues the distinctive cooking, especially seafood courses, with Japanese twists. | 2 Stars | Air conditioning,Car park,Counter dining,Interesting wine list | 0 | 25.039609 | Taipei, Taiwan | 121.56814 | L'Atelier de Joël Robuchon | +886287292628 | $$$$ | https://guide.michelin.com/en/taipei-region/taipei/restaurant/l-atelier-de-joel-robuchon550759 | 2024-05-14 15:02:22.828109996+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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
734 | 734 | 292-1 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan | Yakitori | Twisted headbands encircle the brows of the cooks. Owner-chef Tomoki Hata, uchiwa fan in hand, the very picture of his mentor. The dish on offer is yakitori grilled over a close, strong flame, as Hata learned in his apprenticeship. He insists on chicken from Fukushima Prefecture and Kishu-binchotan; skewers are generously sized to enhance the impact of the ingredients. He also takes care to mentor the next generation, such as by sometimes leaving his apprentice in charge of the kitchen. | 1 Star | Air conditioning,Counter dining | 0 | 35.012312 | Kyoto, Japan | 135.758388 | Torisaki | +81752526789 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/torisaki | 2024-05-14 15:02:27.875006274+08:00 | |
735 | 735 | 570-192 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Japanese | Owner-chef Yasuo Kida puts his creativity on display with the way he applies heat and uses oils. For example, he coats white asparagus in rice flour and then deep-fries it, and stir-fries edible wild plants in a wok. For seafood tsukuri, he stays true to his principles, eschewing soy sauce in favour of condiments appropriate to each ingredient. He says that he learned from his mentor the importance of letting diners enjoy the flavours, and works hard to achieve that goal with every dish. | 1 Star | Air conditioning,Counter dining,Interesting wine list,Notable sake list | 0 | 35.002502 | Kyoto, Japan | 135.776138 | Gion Kida | +81755513923 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kida | 2024-05-14 15:02:27.901772011+08:00 | |
736 | 736 | 4-2-50 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan | Japanese | With a spirit of gratitude, Toshimitsu Sawada explains his menu like a storyteller. Like the chef, the hostess and apprentice pour their souls into their work, creating food to satisfy hearts as well as stomachs. Appetiser platters expressing scenes of mountain villages and hotpots for sharing attest to Sawada’s schooling in the restaurants of Shiga. Rice dishes in clay pots are deliciously accompanied and come with noodles. A delight from beginning to end. | 1 Star | Air conditioning,Counter dining | 0 | 34.693041 | Osaka, Japan | 135.482494 | Sawada | +819045767699 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/sawada-1210686 | 2024-05-14 15:02:27.931974953+08:00 | |
739 | 739 | 20-2 Murasakino Higashifunaokacho, Kita-ku, Kyoto, 603-8228, Japan | Japanese | Owner-chef Yuki Shimizu opened his restaurant near Daitokuji so that he could use the temple’s clear, pure water. He draws it himself to prepare the dashi and cook vegetables. Daitokuji fu dressed with sesame sauce, a favourite of tea master Sen-no-Rikyu, offers apt tribute to the temple’s shojin ryori. Could his name, Shimizu, which means ‘pure water’, be a sign of his destiny? Certainly, the painstaking effort he pours into his craft deepens the flavour of every dish. | 1 Star | Air conditioning,Counter dining | 0 | 35.039073 | Kyoto, Japan | 135.744546 | Funaokayama Shimizu | +81752863373 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/funaokayama-shimizu | 2024-05-14 15:02:28.021774779+08:00 | |
740 | 740 | 1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan | Italian | During his time in Italy, the chef was struck by the pride the local people had in their agricultural produce, which is deeply rooted in the natural and spiritual features of the land. So here the chef focuses on using local ingredients, such as pork from Higashiōsaka and beef from Hannan. Having apprenticed in Piemonte and Veneto, he specialises in the techniques of northern Italy, but expresses his own creative sensibility as well. The result is simple, modern cuisine, subtle and light. | 1 Star | Air conditioning,Interesting wine list | 0 | 34.672916 | Osaka, Japan | 135.514213 | il Centrino | +81667625901 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/il-centrino | 2024-05-14 15:02:28.05822033+08:00 | |
746 | 746 | 2F, 3-1-2 Temma, Kita-ku, Osaka, 530-0043, Japan | Japanese | Sui Oya respects old-school workmanship while mixing in some clever touches. Appetisers are garnished with charming flower arrangements: a ring woven from cogon grass; chrysanthemum covered with silk wadding. Grilled items come with a medley of raw seven-spice or shibazuke for a unique flavour. At dinner, side dishes such as oysters, eel or beef can be selected. Crockery, an assortment of antiques and works by modern artisans, sets off each dish. With versatile imagination and presentation, Sui Oya is a fresh breeze reinvigorating Japanese cuisine. | 1 Star | Air conditioning,Counter dining,Notable sake list | 0 | 34.692127 | Osaka, Japan | 135.515563 | Sui Oya | +81663587497 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/sui-oya | 2024-05-14 15:02:28.207933838+08:00 | |
748 | 748 | 287-5 Shingoryoguchicho, Kamigyo-ku, Kyoto, 602-0897, Japan | Japanese | The restaurant’s name alludes to a proverb from a Chinese Confucian text: ‘Striving is the essence of virtue’. Shinya Matsumoto felt a special connection to this passage, as two of its four characters were identical to two of the four characters of his name. Having worked as a fish wholesaler and with fishermen, he sources his fish from the Hokuriku region. The heart of his menu is char-grilling, inspired by genshiyaki (grilling over an open hearth). Charcoal and ingredients are placed in the brazier to reduce moisture and concentrate flavour and this ancient cooking method imparts a rustic beauty. | 1 Star | Air conditioning,Counter dining | 0 | 35.036465 | Kyoto, Japan | 135.762995 | Tokuha Motonari | +81757087425 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tokuha-motonari | 2024-05-14 15:02:28.248118994+08:00 | |
749 | 749 | 570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Japanese | Elegant kaiseki from the skilled hands of an itamae kappo chef. The view of the preparation from the counter seating is as much fun as the cuisine celebrating seasonal events. Gion Fukushi observes these in flamboyant style: the Hina Doll’s Festival with standing Hina dolls and clam bowls and the Gion Festival with dishes depicting floats. In early summer the ayu is deep-fried and, in a distinctive flourish, sprinkled with kinome vinegar using a tea whisk. | 1 Star | Air conditioning,Counter dining | 0 | 35.002145 | Kyoto, Japan | 135.774388 | Gion Fukushi | +81753545314 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-fukushi | 2024-05-14 15:02:28.268235322+08:00 | |
750 | 750 | 3-13-6 Ojicho, Abeno-ku, Osaka, 545-0023, Japan | Sushi | Matsuzushi has been in business for over half a century. Its second and present owner-chef, Yohei Tanigawa, used the opportunity of the handover from the previous owner to study sushi in detail, embarking on an eating tour of sushi shops in Tokyo. He adds red vinegar to sushi rice to harmonise it with toppings. The first item served is seafood in season. Sushi toppings are fresh from Osaka Bay: egg cockle in spring, pilchard in summer, sea bream in autumn, and Spanish mackerel in winter. | 1 Star | Air conditioning,Counter dining | 0 | 34.627716 | Osaka, Japan | 135.510036 | Matsuzushi | +81666225723 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/matsuzushi | 2024-05-14 15:02:28.285951247+08:00 | |
753 | 753 | 4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan | Japanese | The chef trained at a traditional restaurant, so his menu follows annual events and seasonal themes. For the key five festivals of the year, guests can dine while admiring the seasonal decorations. During the Doll Festival, dolls are displayed and strips of paper inscribed with poems from the Weaver Festival inspire serving dishes. For the Chrysanthemum Festival, fishcakes are squeezed into balls and served in soup as if they were chrysanthemums. While the chef devotes himself to the kitchen, the proprietress describes the serving vessels and customs. | 1 Star | Air conditioning,Counter dining | 0 | 34.693707 | Osaka, Japan | 135.514269 | Oryori Horikawa | +81671739388 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-horikawa | 2024-05-14 15:02:28.349647336+08:00 | |
755 | 755 | 1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan | Japanese | A map shows the locations from where the day’s ingredients came from. The chef wants his cooking to give guests a sense of the land and season that produced it. The riches gathered convey the bounty of Japan’s natural features. Flavours in their proper seasons, including bamboo shoots, sweetfish, mushrooms and crab, are broiled over an earthen charcoal brazier to delight all the senses. Arrangements are spare, giving the ingredients top billing. Antique vessels reflect annual events, conveying the culture of old Japan. | 1 Star | Air conditioning,Cash only,Counter dining | 0 | 34.703019 | Osaka, Japan | 135.487567 | Yonemasu | +81663451107 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/yonemasu | 2024-05-14 15:02:28.413138825+08:00 | |
756 | 756 | 1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan | Japanese | Toshihiro Shimizu has always been passionate about his culinary research. Artistic presentation and ingenious twists are offered without fanfare. Emulating the principles of kaiseki, he uses rice in his amuse-bouche between courses. Appetisers are garnished with leaves, connoting the seasons’ constant shifting. The restaurant name expresses his desire that his customers heartily enjoy their meal. While preserving the fundamental character of Japanese cuisine, he assembles his menu with an original approach. | 1 Star | Air conditioning,Cash only - lunch,Counter dining | 0 | 34.695621 | Osaka, Japan | 135.499246 | Kaishoku Shimizu | +81663433140 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/kaishoku-shimizu | 2024-05-14 15:02:28.442051065+08:00 | |
759 | 759 | 570-196 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Japanese | The first-generation chef learned the sushi trade in Tokyo; his son apprenticed in general Japanese cuisine in Kanazawa. Today many restaurants feature both sushi and general Japanese, but this was one of the first. In Kyoto, where new endeavours take a long time to catch on, Sushi Kappo Nakaichi was an immediate hit with the city’s arbiters of taste. Come for the Kyoto cuisine served on elegant vessels collected by father and son and for fish from the Seto Inland Sea. | 1 Star | Air conditioning,Counter dining | 0 | 35.002323 | Kyoto, Japan | 135.776468 | Sushi Kappo Nakaichi | +81755312778 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-kappo-nakaichi | 2024-05-14 15:02:28.534298494+08:00 | |
761 | 761 | 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan | Japanese, Tempura | Kaiseki meals puts the chef’s traditional restaurant experience to fitting use. Appetisers, soups and assorted side dishes combine with the serving vessels to paint a picture of the seasons. What really draws out the flavours is the familiar ma-kombu kelp dashi soup stock. Deep-fried items catch the eye, like tempura lightly coated and fried piece by piece. To boost flavour, extra egg yolk is used for a unique coating. Inflections in flavour and texture provide variety but the focus is always on seasonality and sense of ingredients. | 1 Star | Air conditioning,Cash only - lunch,Counter dining | 0 | 34.682634 | Osaka, Japan | 135.504198 | Konoha | +81662430228 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/konoha | 2024-05-14 15:02:28.585453365+08:00 | |
769 | 769 | 143-2 Kameyacho, Takeyamachidori Muromachihigashiiru, Nakagyo-ku, Kyoto, 604-0865, Japan | Japanese | The French painter Jean-François Millet was the inspiration behind the restaurant's name—Western culture being a major influence in the owner-chef Yuzo Nakao's hometown of Nagasaki, an international port city for centuries. Recognising that no two people have the same tastes, he welcomes guests with a varied à la carte menu. Make a point of ordering the pureed soup of young onions, peaches, chestnuts and Kyoto yams which bursts with imagination and the colours of the seasons. | 1 Star | Air conditioning,Counter dining | 0 | 35.016197 | Kyoto, Japan | 135.75848 | Mirei | +81752512007 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mirei-1193056 | 2024-05-14 15:02:28.831216308+08:00 | |
771 | 771 | 46-3 Kagamiyacho, Nakagyo-ku, Kyoto, 604-0002, Japan | Italian | Thrown together in an unexpected meeting, chef Hiroki Hayakawa and sommelier Yoji Ikemoto immediately hit it off. Both natives of Kyoto, they felt bound by fate through their names, which both refer to bodies of water, so when they opened their restaurant under joint management, they named it ‘Vena’, Italian for ‘waterway’. The chef’s keen eye for ingredients pairs well with the sommelier’s collection of vintage wines. An interweaving of two Kyoto boys, born and bred in the ‘city of water’. | 1 Star | Air conditioning,Counter dining,Interesting wine list | 0 | 35.015154 | Kyoto, Japan | 135.758097 | Vena | +81752558757 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/vena | 2024-05-14 15:02:28.894997297+08:00 | |
772 | 772 | 347-92 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan | Tempura | Kyoboshi serves light-battered tempura unchanged from the day its doors opened in 1947. The recipe features a unique blend of oils, handed down in secret from father to just one son, as well as use of handmade crushed salt to bring out the ingredients. Uniquely, the main ingredients alternate between seafood and vegetables, interspersed with shrimp. The first shrimp is served rare, the second cooked to an intense crescendo. The chef adjusts the flame with practiced skill, modulating the flavour of the shrimp with each serving. | 1 Star | Air conditioning,Counter dining | 0 | 35.005139 | Kyoto, Japan | 135.775649 | Kyoboshi | +81755512303 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoboshi | 2024-05-14 15:02:28.92579274+08:00 | |
774 | 774 | 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan | Japanese | The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine. | 1 Star | Air conditioning,Counter dining | 0 | 34.673799 | Osaka, Japan | 135.501957 | Masuda | +81662515077 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/masuda | 2024-05-14 15:02:28.996887539+08:00 | |
776 | 776 | 72 Shimmeicho, Nakagyo-ku, Kyoto, 604-8207, Japan | Japanese | The wisdom of the chef’s mentor and what he learned on countless visits to markets made the restaurant what it is today. His approach is not to season but to let ingredients speak for themselves. Serving a great meal is an act of great effort: taking care of guests and serving graciously. Keen to offer a wide range of flavours, the chef incorporates an extensive list of ingredients. These efforts are rewarded when diners tell him ‘gochiso-sama deshita’ (‘thank you for all your efforts’). | 1 Star | Air conditioning,Cash only,Counter dining | 0 | 35.010396 | Kyoto, Japan | 135.756636 | Kyoryori Fujimoto | +81752119105 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoryori-fujimoto | 2024-05-14 15:02:29.05540952+08:00 | |
777 | 777 | B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Japanese | Walk through the building’s front gate and descend the stairs to the underground level, and a space spreads out before you. To greet you are the head chef and proprietor, who together share all the joys and sorrows of running a restaurant. The kaiseki meal, which follows Japan’s old calendar, lavishly expresses the season in its flavours. The dining-ware, collected by both, brilliantly accentuates the cuisine. If you’d like to chat with the head chef as you dine, ask for a seat at the counter. Private rooms, with ceremonial décor based on the old calendar, are a treat. | 1 Star | Air conditioning,Cash only,Counter dining,Notable sake list | 0 | 34.696365 | Osaka, Japan | 135.502426 | Zeshin | +81663640118 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/zeshin | 2024-05-14 15:02:29.083132059+08:00 | |
778 | 778 | 1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan | Sushi | The location near Tenjimbashi Kitazume offers guests views overlooking the Ōkawa River as they feast on sushi. Tadashi Hoshiyama directs his passion towards Edomae-style. The nigiri is shaped like the graceful hull of a ship, much like the craft plying the river below. Rice is seasoned with red vinegar and salt, harmonising with the sushi toppings. The marinating with kombu kelp and vinegar and the preparation of the toppings display the skills and inquisitive mind of the sushi artisan. | 1 Star | Air conditioning,Counter dining | 0 | 34.692732 | Osaka, Japan | 135.510694 | Sushi Hoshiyama | +81663611622 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-hoshiyama | 2024-05-14 15:02:29.108999495+08:00 | |
780 | 780 | 235-2 Tamauecho, Nakagyo-ku, Kyoto, 604-0005, Japan | French | Alexis Moko was born in Versailles and travelled often from his country of birth to London. Though connections brought him to reside in Kyoto, his native language, culture and ingredients are all foreign to the area. It all began when, feeling disheartened, he cycled through Ōhara and encountered food producers who reignited his ambition. Vegetables and game from Ōhara are prepared in traditional fashion. Preserving classical tradition, Moko never forgets to dress his dishes with sauces. | 1 Star | Air conditioning,Counter dining | 0 | 35.016851 | Kyoto, Japan | 135.757149 | MOKO | +81752521523 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/moko | 2024-05-14 15:02:29.143286843+08:00 | |
781 | 781 | 92-12 Enokicho, Nakagyo-ku, Kyoto, 604-0931, Japan | Japanese | The chef honed his craft at a kappo in Gion for a quarter of a century. “I’m grateful to my mentor, who was a man of culture as well as a chef”, he explains. Appetiser platters, soup dishes and takiawase are all part of a lineup that pays homage to old-school cooking. The chef’s first job in the culinary world was to wring out the hot cloths for guests, and he squeezed them with all his might. His favourite saying, passed down to him from that time, is “kindness, freshness, feeling”. | 1 Star | Air conditioning,Counter dining | 0 | 35.013142 | Kyoto, Japan | 135.768119 | Nijo Minami | +81752215025 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijo-minami | 2024-05-14 15:02:29.159424965+08:00 | |
782 | 782 | 570-6 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Japanese | There’s something uninhibited in the way Koji Okada and the cooks move around the kitchen – but in harmony, out of which emerges their kappo cuisine. The menu must include a hundred items, so the appeal here is that you can choose freely. Standard items include mackerel oshizushi and nodoguro nitsuke. Ginkgo croquettes are an autumn speciality. Try some nigiri to end. The focus is the ingredients themselves and the food is all about conveying flavours without affectation. | 1 Star | Air conditioning,Counter dining | 0 | 35.002419 | Kyoto, Japan | 135.77544 | Gion Okada | +81755513200 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-okada | 2024-05-14 15:02:29.17675339+08:00 | |
783 | 783 | 1-10-35 Nishishinsaibashi, Chuo-ku, Osaka, 542-0086, Japan | Japanese | The aim of owner-chef Katsuyuki Yuno, who apprenticed at a Naniwa kappo, is to serve ‘the taste of Osaka’. While firmly putting ingredients first, he adds inventive twists, with use of kombu for umami. Out of love for his hometown, he is an evangelist for traditional vegetables. Having watched his father, also a chef, at work since boyhood, he never wavered in choosing the path of Japanese cooking. As he shows how much fun food can be, he lightens the atmosphere through chatting with diners. | 1 Star | Air conditioning,Counter dining | 0 | 34.674225 | Osaka, Japan | 135.498633 | Nishishinsaibashi Yuno | +81662813690 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishishinsaibashi-yuno | 2024-05-14 15:02:29.201939125+08:00 | |
786 | 786 | 4F, 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Japanese | Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes. | 1 Star | Air conditioning,Counter dining | 0 | 34.696722 | Osaka, Japan | 135.503816 | Oryori Yamada | +818040139336 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-yamada | 2024-05-14 15:02:29.285237041+08:00 | |
791 | 791 | 6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Japanese | The lacquerware counter surrounds the owner-chef. Proudly displaying both foodstuffs and technique, he regales his guests with his feelings about the people and regions that produced his ingredients. In gratitude to his native Awajishima, he naturally sources his foods from there. Onions shipped straight from the farm are used in savoury egg custard. Wagyu from cattle raised by a friend is grilled over charcoal. The meal concludes with takikomi-gohan and curry of dashi soup stock and spiny lobster. | 1 Star | Air conditioning,Counter dining | 0 | 34.69739 | Osaka, Japan | 135.497797 | Ono | +81663418171 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/ono | 2024-05-14 15:02:29.409934015+08:00 | |
793 | 793 | 8 Koyama Kitakamifusacho, Kita-ku, Kyoto, 603-8142, Japan | Japanese | The desire to create, springing from curiosity, is what drives Tetsuya Shimoda. His repertoire goes beyond Japanese cuisine to include items like sashimi sandwiches made with white-fleshed and blueback fish, and beef tongue stew made with white miso. The restaurant name comes from the phrase ‘quiet, comfortable living, free of worldly cares’. In the evening, he offers à la carte dishes for maximum relaxation and enjoyment. | 1 Star | Air conditioning,Cash only - lunch,Counter dining | 0 | 35.044835 | Kyoto, Japan | 135.759172 | Yuyu | +81754933373 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yuyu | 2024-05-14 15:02:29.486226021+08:00 | |
794 | 794 | 371 Furushirocho, Nakagyo-ku, Kyoto, 604-0045, Japan | Japanese | The chef’s menu boasts creativity and variations in tempo. Anticipating toasts with beer or champagne, fried foods are served early. Sashimi is accompanied with generous condiments, in the spirit of a salad. Fish is prepared simply – chargrilled or as sakamushi – to highlight the chef’s skill in selecting choice seafood. As a proud Shiga Prefecture native, the chef stocks sake from that region and cooks rice grown by his uncle in Hira in clay pots from Shigaraki. | 1 Star | Air conditioning,Counter dining | 0 | 35.012209 | Kyoto, Japan | 135.753872 | Nijojo Furuta | +81752548377 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijojo-furuta | 2024-05-14 15:02:29.515116362+08:00 | |
796 | 796 | 570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan | Sushi | A small shop curtain hangs in an alleyway in Gion. Trained in Tokyo on the sushi techniques of old Edo, the owner-chef welcomes guests with the Edo greeting ‘Irasshaimashi!’ Scrupulously sourced toppings are formed with slightly salty red vinegar, orthodox through and through. White-fleshed fish are marinated in kombu, gizzard shad in vinegar. Other offerings include stewed clam and conger eel. To draw out the aromas of each topping, the menu progresses from light- to strong-flavoured items. | 1 Star | Air conditioning,Counter dining | 0 | 35.003377 | Kyoto, Japan | 135.774437 | Sushi Matsumoto | +81755312031 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-matsumoto | 2024-05-14 15:02:29.552390514+08:00 | |
797 | 797 | 570 Botambokocho, Kamigyo-ku, Kyoto, 602-8475, Japan | Tempura, Japanese | As the second owner of Tenjaku, Ryo Nishioka never forgets the spirit of his grandfather, who always made customers smile with his cuisine. The menu begins with an appetiser plate that reflects the mood of the season and proceeds to soup, decoratively arranged sashimi, and finally to tempura. The simple, familiar flavour of the tempura tofu, deep-fried and dressed in dipping sauce, warms the soul. The eve-catching hinoki cypress counter, made from a single plank, transforms the interior into a place of quiet dignity. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 35.031403 | Kyoto, Japan | 135.741907 | Tenjaku | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tenjaku | 2024-05-14 15:02:29.571881141+08:00 | ||
798 | 798 | 31-1 Komatsubara Minamimachi, Kita-ku, Kyoto, 603-8342, Japan | Japanese | At this kappo restaurant, you’ll be welcomed by the cheerful Watanabe family and put at ease by the exquisite dishes and heartfelt hospitality. The son heads the kitchen with skilful support from the father, and the mother serves the dishes. Sesame seeds and sea lettuce create harmony between the taste and fragrance of the tsukuri. The guji steamed with ume and kombu is a speciality that combines the umami of tilefish and the sourness of pickled ume. | 1 Star | Air conditioning,Counter dining | 0 | 35.029301 | Kyoto, Japan | 135.729573 | Tozentei | +81754617866 | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tozentei | 2024-05-14 15:02:29.598026077+08:00 | |
800 | 800 | 4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Japanese | At a traditional Japanese restaurant, Akemi Nakamura discovered the elegance of traditional multi-course meals; at a kappo, she acquired a gift for adapting cuisine to the needs of the moment. She even devoted herself to flower arrangement to better understand the spirit of gracious service. This accumulation of experiences is encapsulated in her appetisers, beautiful presentations that highlight the flavours of each ingredient. Dishes of depth and complexity emerge one by one from the kitchen, garnished with flowers and leaves of the season. | 1 Star | Air conditioning,Counter dining | 0 | 34.697033 | Osaka, Japan | 135.505243 | Nishitemma Nakamura | +81675068218 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishitemma-nakamura | 2024-05-14 15:02:29.654531656+08:00 | |
802 | 802 | 422 Myohoimmaekawacho, Higashiyama-ku, Kyoto, 605-0932, Japan | Japanese | The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests. | 1 Star | Air conditioning,Cash only - lunch,Counter dining | 0 | 34.992065 | Kyoto, Japan | 135.773901 | Higashiyama Yoshihisa | +81757481216 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/higashiyama-yoshihisa | 2024-05-14 15:02:29.708300331+08:00 | |
803 | 803 | 1-8-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan | Fugu / Pufferfish | In a previous life, this was a sushi shop. The second-generation owner-chef, preparing food at the counter left over from earlier days, apprenticed at a wholesaler, then at a ryotei, before hanging out his shop curtain as a fugu (puffer fish) chef. Wild-caught tora fugu arrive from Shimonoseki. Fugu sashimi arranged in a floral pattern called botan-zukuri is arrayed on celadon plates, and chirinabe hotpots followed by zosui rice gruel are prepared by the book. Patiently aged homemade ponzu sauce, appetisers of fugu skin or jellied fugu, and stone-grilled fugu show off the chef’s individuality and spirit. | 1 Star | Air conditioning,Shoes must be removed | 0 | 34.697385 | Osaka, Japan | 135.500176 | Yoshiko | +81663456696 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/yoshiko | 2024-05-14 15:02:29.737801672+08:00 |
Advanced export
JSON shape: default, array, newline-delimited
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`));