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Doshincho Washoku Zui
Japanese
A Japanese washoku restaurant in Osaka's Kita ward where the guiding principle is restraint: each dish holds just two ingredients, so nothing hides behind anything else. The chef, who trained in Kyoto, builds from Rishiri kombu and pale dried bonito, and the sea bream sashimi set in its own jellied dashi shows exactly how that discipline plays out. The room runs on the chef's open, energetic warmth, which the name, meaning fresh and lively, seems to have predicted.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Sea bream sashimi Michelin Guide
Nearby in the record closest first
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- Sanwa Coffee Works TENMA Coffee Eat · 68
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