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Suigyo Murabayashi
Japanese
An izakaya in Osaka's Dojima basement where the chef has spent years touring Japan making friends with fishermen, and the seafood that arrives because of it is remarkable. A large bowl of sashimi opens the meal, seasonal fish arriving in waves alongside the sake. A fish stew built from nothing but soy sauce and water draws out a natural sweetness, and the leftover broth gets poured over fresh rice at the end. Nothing wasted, which feels like the whole philosophy. The Michelin Guide awarded it a Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Sashimi
“The first dish offered is sashimi in a large bowl.”
Michelin Guide -
Fish stew
“Fish stew is prepared in soy sauce and water only, bringing out the natural sweetness of the flesh.”
Michelin Guide
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