The Top 100 Places to Eat Near PONTE VECCHIO
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Rank 1. La Cime
French, Contemporary
A sleek fine dining room in Osaka's business district where modern French cooking gets quietly rerouted through western Japan's seafood and a subtropical island's citrus. The chef trained in Lyon and Paris, and it shows, though this is far from a museum piece. Suits fill most seats, but nobody's stiff about it. The Boudin Dog, one crispy bite of blood sausage, is the kind of thing you'll still be talking about later. On Asia's 50 Best list.
- Michelin Guide 2 Stars
- 50 Best 2025 · #44 · The World’s 50 Best Restaurants
- 50 Best 2026 · #13 · Asia's 50 Best Restaurants
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Rank 2. Fushimimachi Kakoiyama
Japanese
A Michelin-starred kaiseki spot in Osaka that feels genuinely transportive, like stepping into a tea house where someone thought deeply about every detail. The chakaiseki menu weaves in local Osaka touches, and the chef pours tea at the table, which sounds small until it happens. The crowd tends toward the quietly reverent, people who've made a reservation weeks out and mean it. Come hungry, come unhurried.
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Rank 3. SINAE
French
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Rank 4. Sushi Hoshiyama
Sushi
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Rank 5. Koryu
Japanese
Koryu is a two-Michelin-star kaiseki restaurant sitting right on the river, which feels fitting given that Osaka built its whole identity around water. The room is all curved wickerwork ceilings and quiet elegance, and the crowd dresses accordingly. The kitchen is deeply committed to Osaka's own culinary tradition, which gets overlooked next to Kyoto but absolutely shouldn't be. Come hungry and unhurried.
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Rank 6. Le Pont De Ciel
French
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Rank 7. Torisho Ishii
Yakitori
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Rank 8. HAJIME
Innovative
Hajime holds three Michelin stars and earns every one of them. It's a boundary-pushing fine dining room in Osaka where the chef turned a background in systems engineering into some of the most quietly mind-bending food you'll eat, all built around a deep reverence for nature. The crowd is dressed up and a little awed, as they should be. That giant planet-shaped artwork watching over the room sets the tone perfectly.
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Rank 9. Oimatsu Hisano
Japanese
A two-Michelin-star kaiseki counter in Osaka where the chef treats the seasons like a personal obsession, not a calendar obligation. Leaves foraged from actual hills show up as garnish, a handwritten slip sets the mood, and the rice alone, grown in mineral-rich soil and finished in clay pots, is worth talking about after. The room is quiet, the crowd is serious, and imagination quietly runs the whole show.
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Rank 10. P greco
Italian
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Rank 11. PONTE VECCHIO
Italian
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Rank 12. La Becasse
French
A Michelin-starred French restaurant in Osaka's business district where the chef hits the markets every morning and builds the menu around whatever Japanese ingredients are speaking that day. This is proper French cooking, not a greatest-hits parade, so the menu keeps moving. The room draws serious diners who actually want to be surprised, which already tells you something about the crowd.
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Rank 13. Miyamoto
Japanese
This two-Michelin-starred Japanese restaurant in Osaka is worth seeking out for the way it treats a bowl and a plate as seriously as the food that goes on them. The chef has spent years collecting ceramics, and every piece is chosen to match what it holds. The cooking is honest and unshowy, seasonal udon made in-house, rice that tastes like rice should. Regulars here look like people who know the difference.
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Rank 14. atelier HANADA
Chinese
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Rank 15. KAHALA
Innovative
Yoshifumi Mori has been around forever, and somehow that's the least interesting thing about him. This two Michelin star restaurant in Osaka is where one chef's obsession with forgotten Japanese ingredients turns into something genuinely revelatory. He makes his own wine, grows his own rice, and travels the country hunting down things nobody else bothers with. The room rewards the curious more than the trendy.
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Rank 16. PRESQU'ÎLE
French
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Rank 17. Oryori Yamada
Japanese
This Michelin-starred Japanese restaurant in Nishitenma is where the chef turns traditional Osaka ingredients into something quietly inventive, the kind of meal that keeps surprising you without ever showing off. The room draws serious food lovers who eat here like regulars even on a first visit. The finale alone, three rounds of different rice dishes with free refills, is the kind of generous move that makes you forgive a lot of things in life.
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Rank 18. Fujiya 1935
Innovative
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Rank 19. Numata Sou
Tempura
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Rank 20. Oryori Horikawa
Japanese
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Rank 21. Tosara
Contemporary, Italian
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Rank 22. Chi-Fu
Chinese
Chi-Fu holds a Michelin star for doing something genuinely odd: it's a Chinese fine-dining spot in Osaka that treats French technique and wine pairings as natural companions to Shaoxing wine and tofu skin. The menu reads like a poem someone wrote after a long night, and the chef leans into that playfulness without apology. Dress nicely, bring curiosity, and maybe let them pick the wine.
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Rank 23. Numata
Tempura
A two-Michelin-star tempura counter in Osaka where the chef fries whatever moves him that day in sesame oil, producing a coating so light it practically floats. Seafood and vegetables arrive in alternating pairs, and you finish by choosing your rice course, whether that's a classic tendon, one steeped in roasted green tea, or a shrimp tempura onigiri. The crowd is serious about their meal but not stiff about it.
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Rank 24. Nishitemma Ichigaya
Japanese
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Rank 25. Oimatsu Kitagawa
Japanese
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Rank 26. Sui Oya
Japanese
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Rank 27. Empathie
French
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Rank 28. Ñ
Spanish
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Rank 29. Shinchi Yamamoto
Japanese
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Rank 30. Kashiwaya Osaka Kitashinchi
Japanese
Counter omakase done at full ryotei intensity, which is a rarer combination than you'd think. This Michelin-starred Kitashinchi spot is the kind of place where the chef's knife work alone holds the room, and on the right night you watch actual flames rise behind a little glass window while straw-fire cooking happens just in front of you. The crowd is quiet, attentive, and dressed like they knew exactly where they were going.
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Rank 31. Kaishoku Shimizu
Japanese
A Michelin-starred kaiseki spot in Osaka where the chef's curiosity is the whole point. He studied agriculture just to understand ingredients better, then taught himself to cook, which tells you everything about the obsession level here. Expect dishes that pair seafood with vegetables in ways that feel considered rather than fussy. The house-made soba alone is worth the visit. Dress neatly; the room rewards people who show up paying attention.
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Rank 32. Naniwa Ryouri YU
Japanese
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Rank 33. Yoshikou
Fugu / Pufferfish
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Rank 34. IDÉAL bistro
French
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Rank 35. Iwaki
Japanese
This Michelin-starred kappo spot in Osaka's Sonezakishinchi keeps things interesting by running no fixed menu, so every visit genuinely feels different. The chef weaves in Western vegetables and European techniques without losing the Japanese soul of the thing, and the cooking has a quiet playfulness that sneaks up on you. The crowd tends toward people who know exactly what they're doing, dressed just well enough to mean it.
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Rank 36. YUNiCO
Italian, Italian Contemporary
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Rank 37. Yakitori Torisen
Yakitori
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Rank 38. Hiraishi
Tempura
Tempura gets the Michelin-star treatment at this intimate Osaka counter, where you sit on tatami around a low table while the chef fries each piece to order right in front of you. The old ozashiki style makes it feel more like a private dinner than a restaurant visit. The wine pairing idea sounds gimmicky until you try it, and then it makes obvious sense. Locals in understated outfits, very much not their first time here.
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Rank 39. Konoha
Japanese, Tempura
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Rank 40. Yakitori Ichimatsu
Yakitori
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Rank 41. Sushi Shigenaga
Sushi
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Rank 42. Ajikitcho Bunbuan
Japanese
This Michelin-starred kaiseki spot in Osaka is for anyone who wants to eat food that genuinely has history behind it. The third-generation chef runs the kitchen the way it's always been run, which in a city obsessed with the next thing is quietly radical. The crowd tends toward people who already know what they're getting, which is seasonal Japanese cooking made with a level of knife work and dashi judgment that doesn't need to announce itself.
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Rank 43. Ono
Japanese
Ono is a Michelin-starred omakase counter in Kitashinchi where the chef has made it his personal mission to put Awaji Island on the map, one course at a time. Every ingredient, down to the soy sauce and salt, comes from his home island, so the menu feels less like a tasting and more like a love letter with very good wagyu. The crowd is serious about dinner but not about themselves, which helps.
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Rank 44. capi
Innovative
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Rank 45. Ryoriya Inaya
Japanese
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Rank 46. Nishino
Japanese
This Michelin-starred Japanese restaurant in Nishi Ward is where the chef treats every detail, from the charcoal used to the plate it lands on, as a genuine obsession rather than a selling point. The smoke on his pan-seared sashimi and grilled dishes is the kind of thing you keep thinking about after. Quiet, serious, and probably full of people who booked weeks out and dressed accordingly.
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Rank 48. KuushinGarandou
Chinese
This Michelin-starred Chinese spot in Osaka's Kita Ward has a genuinely unusual idea at its heart: everyone eats together, everyone finishes together, and then you all gather around tea like you're old friends who just happen to have met tonight. The food tours China's regional home cooking with small, clever twists on familiar dishes. The crowd tends toward people who appreciate that kind of warmth, not a power-dinner scene, more like a communal dinner party.
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Rank 49. Iroha
Japanese
This Michelin-starred Japanese restaurant in Osaka's Kita Ward treats every dinner like it might be your last good meal, which is honestly the right attitude. The chef rotates the menu entirely around what's in season, pulling off techniques like kombu pickling and skin searing to make sashimi feel like an event. Dishes are garnished with seasonal leaves, which sounds precious but lands beautifully. The crowd here came dressed for the occasion and isn't checking their phone.
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Rank 50. Différence
French
This Michelin-starred French dining room in Osaka does something quietly clever: it runs on Japanese ingredients and sensibility, so the food feels rooted here rather than imported. The all-white space feels like someone turned the contrast all the way down, which is either zen or a little eerie depending on your mood. The crowd leans dressy and unhurried, people who came to slow down. Desserts sneak in yokan and daifuku alongside the usual French finishing moves.
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Rank 51. La Baie
French
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Rank 52. a canto
Italian
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Rank 53. Ramen Hayato
Ramen
A classic ramen shop that locals genuinely love, which says more than any award ever could. The menu is built around three styles, soy sauce, salt, and miso, and first-timers usually land on the soy sauce, a layered double broth that earns its reputation. There's also an off-menu version if you know to ask. The crowd is regulars who already know what they're getting, and you should too before you walk in.
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Rank 54. Kamigatachuka SHINTANI
Chinese
A Michelin-starred Chinese restaurant in Osaka that's doing something genuinely its own, blending Kansai ingredients and sensibility with Chinese technique and serving it all on a mix of Chinese and Japanese ceramics. The chef grew up in a family Chinese restaurant here, and that biography shows up on the plate in the best way. The crowd tends toward curious diners who appreciate that kind of considered cooking without needing it explained to death.
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Rank 55. Taian
Japanese
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Rank 56. Alarde
Spanish
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A quiet soba shop on a street better known for antiques, which fits, because what's served here feels like it belongs in another era. The chef is third generation, still using his grandfather's dashi recipe, a kombu and light soy broth that's the whole point of the bowl. The regulars look like they've been coming since before you were born, and honestly they're probably right to be smug about it.
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Rank 58. ad hoc
French
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Rank 59. La bonne tâche
French
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Rank 61. Katamachi Kawaguchi
Japanese
This Michelin-starred Japanese restaurant looks so modest from the outside that you might walk past it twice. Inside, the cooking is all technique and restraint, the kind where a carefully pulled dashi does more work than anything flashy on the plate. The crowd tends toward people who know exactly what they're doing here, which somehow makes the room feel calm and serious in the best way.
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Rank 62. macua
French
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Rank 63. Sakeya Sakana Yoshimura
Izakaya
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Rank 64. Tempura Kawaharasaki
Tempura
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Rank 65. xiang hua
Chinese
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Rank 66. Sushi Sanshin
Sushi
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Rank 67. agnel d'or
French
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Rank 68. NELU KORAIBASHI
French, Contemporary
A chandelier-lit French tasting menu inside a red-brick Osaka building that looks like it was teleported from 19th-century Europe. The dining room has serious old-world grandeur, all aristocratic vibes, and the chef leans into that by mixing classical French technique with genuine creativity. The crowd tends toward date-night couples and curious diners who like their food to tell a story. Dress up a little; the room expects it.
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Rank 69. Rakushin
Japanese
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Rank 71. La Kanro
French
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Rank 72. Az
Chinese
Az calls itself a Chinese bistro, which tells you roughly what you need to know: casual, smart, and more interesting than it sounds. The menu leans into local Osaka ingredients done through a Chinese lens, and the team pairs it all with wine from around the world, which turns dinner into a low-key adventure. At lunch it quietly transforms into a vermicelli and zongzi spot under a different name, a detail that rewards the curious.
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Rank 73. Oryori Amenimomakezu
Japanese
This cozy omakase spot in Nishitenma is basically a sake bar that takes its food seriously, which is exactly the right priority. The chef trained at a liquor-shop izakaya, so the sake list pulls from all over Japan and every dish is built around what drinks well with it. It's no-nonsense Japanese cooking with some bar-snack energy, drawing regulars who know exactly what they're getting into and wouldn't change a thing.
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Rank 74. Sushitsune
Sushi
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Rank 75. Kushikatsu Gojoya
Kushiage
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Rank 76. Sumisho Mikuriya
Yakitori
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Rank 77. kushiage 010
Kushiage
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Rank 78. Aka to Shiro
Sushi
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Rank 79. Aozora blue
Udon
A small udon counter in Chuo Ward where the chef spent years mastering soba before defecting to wheat, and you can taste the obsession in every bowl. The noodles are stone-ground in-house and served the moment they're rolled and boiled, so freshness isn't a selling point so much as the entire philosophy. The crowd is quiet, deliberate, the kind that actually notices texture. Skip the sauce and try it with just salt and wasabi.
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Rank 80. Suigyo Murabayashi
Izakaya
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Rank 81. Benikurage
Izakaya
This intimate izakaya in Osaka's Chuo Ward is worth tracking down for its carefully curated sake selection, sourced from across Japan by a chef who takes his rice wine as seriously as his seafood. The kimono-clad proprietress keeps things calm and unhurried while he works, giving the whole room the feeling of being invited into someone's home. It's the kind of place regulars guard jealously.
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Rank 82. Rooots Nakanoshima
Contemporary
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Rank 84. Shokudo Akari
Izakaya
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Rank 85. L'angolo
European
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Rank 86. Asador ROCA
Spanish
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Rank 87. épa
French
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Rank 88. Washoku Iikura
Japanese
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Rank 89. Tanpopo
Teppanyaki, Okonomiyaki
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Rank 90. Point
French
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Rank 91. gastroteka bimendi
Spanish
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Rank 92. Daidokoro Kamiya
Izakaya
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Rank 93. isolata
Italian
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Rank 94. Kamado
Contemporary, Italian
The concept here is genuinely clever: an Osaka fusion restaurant built entirely around wood fire, the way Italian and Japanese cooking turn out to share more DNA than you'd think. The meal opens with rice from a traditional kamado stove and closes with pasta, which sounds chaotic but somehow lands. The crowd leans curious and date-night, dressed just enough. Even the pottery was kiln-fired, so the commitment runs all the way to the plate you're eating off.
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Rank 95. Macauda
Italian
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This udon shop near Tenjinbashi-suji earns a Michelin Bib Gourmand and a queue that suggests the whole neighborhood had the same idea. It's a casual, cheap-ish spot where the broth is clear and clean, and the noodles have that satisfying spring to them. Pile on tempura toppings if you like, or go minimal and just let the noodles do the talking. Either way, the people waiting outside will make you feel like you made the right call.
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Rank 97. Masuda
Japanese
A Michelin-starred kaiseki counter in Shinsaibashi where the kitchen runs like a well-rehearsed performance, every chef moving in sync behind the plain wood bar. The seasonal dishes are quietly stunning, especially the hassun course, which looks like someone arranged land and sea into edible art. The crowd dresses accordingly and doesn't rush. This is the kind of place where the chef actually means it.
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Rank 98. Ukitacho Ima
Japanese
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Rank 99. Pierre
French
A Michelin-starred French restaurant on the 20th floor of the InterContinental, Pierre is the kind of place where the view alone would justify the reservation, and then the food goes and outdoes it. The chef builds the menu around Japanese ingredients, listing only the components and letting the cooking surprise you, which sounds like a gimmick until it genuinely isn't. Couples on big nights out, suits celebrating something expensive.
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Rank 100. Osteria Ottanta Sette
Italian