The Top 100 Restaurants Near Terada
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Rank 1. Terada
Japanese
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Rank 2. Teruya
Japanese
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Rank 3. Yugen
Japanese
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Rank 4. Sushi Sanshin
Sushi
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Rank 5. Sushi Harasho
Sushi
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Rank 6. a canto
Italian
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Rank 7. Hachi
Japanese
This Michelin-starred kaiseki spot in Tennoji carries itself like a tea ceremony that also happens to feed you extremely well. The cooking is rooted in tradition but the chef has a distinct point of view, from precise sashimi to seasonal ingredients grilled over bincho charcoal. The meal ends with a proper wagashi sweet and tea. The crowd is quiet, dressed up, and absolutely not checking their phones.
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Rank 8. Shuko Osaka Manpukudou
Japanese
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This ramen shop in Osaka's Uemachi area takes its identity seriously, right down to the noren curtain out front, hand-lettered by a Living National Treasure. Inside, it's the kind of place where regulars slurp in focused silence. The broth is built on a deep meat base with dried fermented fish and sardines giving it real backbone, and the shop makes its own noodles. Casual, cheap, and worth the detour.
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Rank 10. Fujiya 1935
Innovative
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Rank 11. Taian
Japanese
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Rank 12. Ueroku Wine
Spanish
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Rank 14. bistrot neuf
French
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Rank 15. 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 16. IDÉAL bistro
French
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Rank 17. Ayamedo
Soba
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A ramen shop in the Ikuno backstreets that takes chicken broth seriously, in two very different directions: a clean, clear chuka soba or a rich, creamy chicken number. If you can't finish the soup, ask them to pour it over rice with kimchi for a little porridge situation. Flip the menu over and you'll find a hidden back-page menu, which feels very on-brand for a place whose name literally means "all about ramen."
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Rank 19. Hozan
Japanese
Fish is the whole story at this intimate Japanese counter in Osaka's Tennoji Ward, and the chef knows fish the way some people know a lifelong friend. Fresh cuts and aged ones get treated differently, coaxing out flavors you didn't know were hiding in there. The meal wraps up with rice cooked in an earthenware pot, plain or loaded with fish, and honestly that choice alone says a lot about how seriously they take the whole thing.
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Rank 20. 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 21. 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 22. Nikomi Kimura
Izakaya
Tucked into a traditional Japanese-style house, Nikomi Kimura is an izakaya built around the kind of home cooking that makes you wish you had a Japanese grandmother. The chef's stews are the whole point, tender beef tendon, sukiyaki-style tofu, and in winter, a proper oden. Order some sake, settle in, and let the room do its work. The crowd looks exactly like people who've been coming here for years and have no plans to stop.
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Rank 23. Le Caneton
French
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Rank 24. Shunzen Kiraku
Japanese
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Rank 25. TAVERNETTA da KITAYAMA
Italian
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Rank 26. Kirari
Japanese
Kirari is an omakase counter where the chef has built an entire philosophy around bincho charcoal, and the results are genuinely surprising. Sashimi gets scorched, fried dishes are finished over fragrant smoke, and the wagyu comes with an egg yolk dipping sauce that borrows from sukiyaki in the best possible way. It seats the kind of crowd that books weeks out and eats in respectful near-silence. The name means "a flash of brilliance," which the chef earns.
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Rank 27. Mashino Ken
Chinese
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Rank 28. Yakitori Matsuoka
Yakitori
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Rank 29. Ñ
Spanish
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Rank 30. Sui Oya
Japanese
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Rank 31. Macauda
Italian
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Rank 32. Il Centrino
Italian
This Italian spot in Chuo Ward is where Japan and Piedmont quietly negotiate, and both sides win. The chef trained in northern Italy and brought back a real feel for handmade pasta and regional cooking, then layered in Japanese seasonal produce until the two traditions basically became the same thing. It draws the kind of crowd that books a week out and eats slowly, which tells you everything.
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Rank 33. 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 35. Shunten Shin
Tempura
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Rank 36. Sushi Yuden
Sushi
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Rank 37. Oryori Horikawa
Japanese
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Rank 38. Konoha
Japanese, Tempura
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Rank 39. 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 40. 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 41. Kamekichi
French
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Rank 42. Sushi Hoshiyama
Sushi
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Rank 43. Naniwa Ryouri YU
Japanese
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Rank 44. 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 45. 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 46. 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 47. SINAE
French
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Rank 48. 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 49. nishi-Shinsaibashi Yuno
Japanese
A Michelin-starred kappo in Nishi-Shinsaibashi where the chef basically does whatever feels right, and it works. The omakase format gives the kitchen room to roam: sashimi with unexpected dipping sauces, grilled things dressed in vegetable sauces, broths built from bones most places throw away. It's the kind of meal that feels personal, like the chef actually thought about you. The crowd tends toward people who know what kappo means and are genuinely excited about it.
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Rank 50. 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 51. 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 52. Tenjinbashi Aoki
Japanese
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Rank 54. Kushikatsu Gojoya
Kushiage
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Rank 55. Torisho Ishii
Yakitori
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Rank 56. Le Pont De Ciel
French
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Rank 57. 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 58. milpa
Mexican, Contemporary
A Michelin-starred spot where a Japanese chef is quietly doing something genuinely strange and wonderful: making modern Mexican food in Osaka that actually feels rooted in Mexico. Corn, cacao, and chilies come straight from the source, everything hits a wood-fired grill, and Japanese ingredients slide in without making a fuss about it. The crowd tends toward curious food people who read too much. Wear something nice but not stiff.
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Rank 59. P greco
Italian
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Rank 60. atelier HANADA
Chinese
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Rank 61. PRESQU'ÎLE
French
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Rank 62. Ajikitcho Horieten
Japanese
This Michelin-starred kaiseki restaurant in Osaka carries a lineage that runs deep into the roots of Japanese cuisine, and you feel it the second you walk in. The room is spare and quiet, built in the style of a tea ceremony house, full of people who dress like they mean it. The seasonal menu shifts with real intention, and the appetizer platters alone feel like a lesson in why Japanese food culture matters.
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Rank 63. Tonkatsu Minato
Tonkatsu
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Rank 64. Alarde
Spanish
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Rank 65. 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 66. 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 67. Numata Sou
Tempura
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Rank 68. Tosara
Contemporary, Italian
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Rank 69. 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 70. 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 71. Oimatsu Kitagawa
Japanese
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Rank 72. Nishitemma Ichigaya
Japanese
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Rank 73. Empathie
French
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Rank 74. Shinchi Yamamoto
Japanese
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Rank 75. 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 76. 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 77. agnel d'or
French
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Rank 78. Yoshikou
Fugu / Pufferfish
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Rank 79. YUNiCO
Italian, Italian Contemporary
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Rank 80. 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 81. Yakitori Torisen
Yakitori
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Rank 82. 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 83. Yakitori Ichimatsu
Yakitori
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Rank 84. Sushi Shigenaga
Sushi
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Rank 85. 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 86. capi
Innovative
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Rank 87. Ryoriya Inaya
Japanese
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Rank 89. 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 90. KAMINOZA
Japanese
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Rank 91. 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 92. 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 93. La Baie
French
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Rank 94. Rooots Nakanoshima
Contemporary
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Rank 95. Ukitacho Ima
Japanese
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Rank 96. ad hoc
French
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Rank 97. Rakushin
Japanese
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Rank 98. Higashichaya Nakamura
Japanese
A one-Michelin-star counter spot in Osaka where the chef is essentially an ambassador for his home region of Ishikawa. He cooks over a charcoal brazier and narrates the whole thing, talking up the fishermen he works with and the coastline they pull from. The seafood changes with the seasons, and the passion is genuine rather than performed. Feels like being let into someone's obsession, which turns out to be a pretty great place to be.
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Rank 99. Point
French
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Rank 100. 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.