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Doshincho Washoku Zui
Kyoto
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.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Sea bream sashimi
“He is especially adept at pairing ingredients with their own dashi, as seen in the sea bream sashimi accompanied by a jellied broth of sea bream dashi.”
Michelin Guide
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