Osaka's Top 50 restaurants of 2014（4-th page） [Tabelog]

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Best restaurants of

50 outstanding restaurants hand-picked by over 530,000 users

Tabelog is proud to announce the list of Osaka's top 50 favored restaurants from the previous year.
You can truly find the best of the best!

Top31 - 40 of 50 Restaurants

31

Kigura (貴蔵)

Oebashi, Kitashinchi, Higashi Umeda /Sushi

★★★☆☆3.81

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by大飯

Delicious sushi bar you can enjoy casually.

It has only counter seats with plain woods.

Music and lighting are also modest with a stylish atmosphere with Jazz music.

The random course provides 'boiled octopus and radish' as a starter.

Soup with strong soy sauce gives tastes in the radish, and when you chew, it breaks in pieces and absorbed into your stomach quickly.

The octopus is soft and delicious too.

'Oyster-filled steamed egg custard' fuses perfectly with strong ponzu and dashi soup.

Suchi includes medium-fatty tuna from Oma. which goes well with sour red vinegar, and it spread a good scent of tuna and is extraordinary delicious.

A medium‐sized gizzard shad pops out the flavor juice when you chew, and it is also good with the scent of kelp in a casual manner.

Conger with three layers has an interesting texture and it spreads an elegant scent and flavor in your mouth.

Rice is used differently for each fishes.
31

Saeki (さえ喜)

Kitashinchi, Nishi Umeda, Higashi Umeda /Sushi

★★★☆☆3.81

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byみつごとうさん

L-shaped counter surrounding the kitchen is made of a single plate of pure cypress which gives a sense of luxury.

Sushi is delicious, of course, and la carte dishes are like a luxury cuisine in a high degree.

The service is so good and the bar is so comfortable that I always stay longer.

'Black abalone with liver soy sauce' has a stunning cooked abalone, and when you chew it, the flavor of abalone extends in your mouth, and you feel the firm taste of abalone liver when you put it in your mouth.

'Kelp soy sauce' with sashimi is also amazing.

The kelp is melted in the soy sauce, and when you dip a fatty white meat, it doubles the flavor.

The soup of pike conger in a pot uses plenty if onions from Awaji island and the onions are melted and sweet.

The total satisfaction of cuisine, drinks, and the service is very high.
31

Manryo (万両堺筋本町店)

Sakaisuji Hommachi, Matsuyamachi, Tanimachi 4 Chome /Yakiniku (BBQ Beef)

★★★☆☆3.81

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byくぴぷち

Reservation is required for this popular grilled meat restaurant.

Fairy good meats are provided for fairy low cost and can be eat happily and comfortably.

Especially, lean meats with low fat are the most delicious.

Grilled vegetables are also well prepared with high quality.

Both meats and drinks are with good cost performance and wonderful.

Especially, staffs of both full-time and part-time are perfectly educated which gives a good impression.

The restaurant has become very generously defensive, and at the same time, it has become offensive as a whole organization.

You can enjoy the grilled meats very comfortably.
34

Rakushin (楽心)

Shin Fukushima, Fukushima, Nakanoshima /Kappo (Traditional Japanese)

★★★☆☆3.80

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byYukino Nara

Emotional appearance was created by renovating a terraces house in a quiet residential area.

In side the restaurant, there are counter seats and private rooms with a sense of luxury.

A full course as recommended by the chef firstly provides a bowl dish.

Winter melon goes well with ayu fish, and the soup is clear and has a delicate taste.

Assorted dish is provided in a box called Rakushinbako and its joints are made of lacquer, ant the appearance is brilliant.

Barley rice comes with grated yam and barley miso, and it is delicious and you can eat it as much as you like.

The astosphere, taste, cooking, vessel, and hospitality are in a fairy high level.

The master studies not only Japanese cuisine but also French vessel, history and wine, and he has a very inquiring mind.

As a Osaka kaiseki restaurant, you see the birth of promising rookie.
34

P greco (ピ・グレコ)

Naniwabashi, Minamimorimachi, Kitahama /Italian

★★★☆☆3.80

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by食いしんぼりん

The restaurant presents four seasons with Japanese ingredients, and also serves Chinese tea like an international cuisine.

The chef has a good sense that makes customers feel incongruous throughout the meals.

Breads and baked sweets are very delicious that professionals feel shame of.

'Ricotta cheese wrapped with caramels of onions' has a good accent from the salty of anchovy and it is interesting to taste the softness and onion crisps.

'COnger frit' represents a gorgeous decoration with fluffy and strong tastes of thick meats, and is very delicious.

The main 'bistecca of horse meat' is soft and delicate in details, and its cooking is also wonderful.

The wife of the chef and sous chef have a polite hospitality, and the chef has very sincere and kind personality, which makes the atmosphere to a high degree.
34

Sushi Hoshiyama (鮨ほしやま)

Kitashinchi, Higashi Umeda, Nishi Umeda /Sushi

★★★☆☆3.80

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by＠馬吉

The rice is with red vinegar and It has the resolute to buy all the fishes.

Sushi is in a small shape.

Fishes go very well with the red vinegar.

The sushi bar has a strategy to make it gradually delicious from the middle.

For boiled oysters with kelp of Konbumori in Hokkaido, the oyster itself is delicious.

Fatty winter yellow tail and sea urchin that grows up by eating kelp of Konbumori in Hokkaido are undoubtedly delicious.

Conger is only cooked with sauce.

The master is trustful as he is still young but works without compromises, and pleasing.

Undoubtedly, the sushi bar is the greatest Edomae style one in Kitashinchi.
34

Convivialite (コンヴィヴィアリテ)

Nishiohashi, Yotsubashi, Shinsaibashi /French

★★★☆☆3.80

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byまかにゃん☆

Small restaurant located along a park.

The appearance has dignity in stylish.

The dining is cozy but it provides an extraordinary space, which is very good.

You can feel the goodness of ingredients in the meals.

’Cold Cappellini’ is a delicate dish with variety of sweetness combined.

Especially, a white peach is small but provides fresh and powerful sweetness.

Saute of Matodai is a wonderful dish surprisingly condensed with the flavor of sea beams.

It also has a good combination with fresh summer vegetables.

The service team has plenty of knowledge on cuisine and ideal hospitality.

Their smiles are wonderful, a imposing and soft description of cuisine gives a good impression.
34

Mikunitei (三国亭)

Nippombashi, Kintetsu Nippombashi, Nagahoribashi /Chinese

★★★☆☆3.80

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by衣食住礼

Popular Chinese restaurant in the Minami (south) area.

The appearance and interior provides a fairy elegant space.

There are counter seats and table seats, and you cannot make a reservation for counter seats. The amount is not very much, it is recommended as you can go alone easily and eat genuine Chinese foods.

The popular dish here is dumplings.

The surface is crispy, and the inside is plump.

Sweet and sour pork is tasteful and cooked very well.

Shrimp fried rice has firm rice and not too moist, The cooking and taste are good.

Cuisine is provided without delays, and the taste and the amount are elegant.
34

L'HISTOIRE (堺筋倶楽部　L'HISTOIRE)

Nagahoribashi, Sakaisuji Hommachi, Matsuyamachi /French

★★★☆☆3.80

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byアルボス

The interior has decorations placed on the basis of the manager's sense of beauty.

The sophisticated profound sense fuses with the atmosphere of the building, and creates a unique pleasant and comfortable space.

The chef's cuisine arranges skillfully Japanese techniques and tastes, and interstates into French one effectively.

'Baked frost of pike conger' has the precise burning, and when you chew it , it spreads the natural tastefulness.

'Boiled Omar shrimp' feels the rich elasticity, and its soft texture is irresistibly attractive.

'Roti of pigeon meats' is cooked by each part with different degrees of fire, that can give you variations to enjoy.

Their service is precise and provides you an invaluable bliss of time.
40

La Table de Courage (ラターブルドクラージュ)

Toyonaka /French

★★★☆☆3.79

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by美山

A hideaway restaurant of authentic French.

In the relaxed and calm space, you can enjoy cuisine which takes advantages of seasonal ingredients mainly from Europe.

A lunch course has good cost performance.

'Cauliflower cream soup' as an appetizer is an eatable soup, and you feel the impressive delicious dish that you can eat many times.

A meat dish 'Red wine stew' is exceptional.

All the perfect dishes are served and the dessert comes in a large volume and extremely delicious.

You can freely enjoy the large volume cuisine till the end.

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