7 Michelin-Starred Restaurants in Osaka for Sake Lovers

7 Michelin-Starred Restaurants in Osaka for Sake Lovers

1. Taian (太庵) / Japanese

Taian is a Japanese restaurant that has consistently held three Michelin stars from 2021 to 2025. Here, you can enjoy a Omakase (chef's-choice) course featuring carefully selected seasonal ingredients.

Their sake selection focuses on varieties with a clean, refreshing taste that won't overpower the delicate flavors of the dishes. Another highlight is the collection of over 100 sake vessels, crafted from traditional arts like Bizen-yaki, Shigaraki-yaki, and Kiriko glass.

Chef Hitoshi Takahata honed his skills for 15 years at "Ajikitcho," a renowned Japanese restaurant. His philosophy is to avoid excessive decoration in his cuisine, allowing guests to fully concentrate on the "tasting" experience. While not flashy, his meticulous work truly brings out the inherent flavors of the ingredients.

Chef Takahata also possesses a flexible approach, incorporating Western ingredients into his Japanese cuisine. A prime example is his spare ribs grilled with a red wine-style sauce, a brilliant dish that showcases both his originality and grilling expertise.

2. AKA to SHIRO (あかとしろ) / Sushi

AkatoShiro, featured in the Michelin Bib Gourmand from 2022 to 2025, is a sushi restaurant where you can enjoy two distinct types of shari (sushi rice).

The chef, a certified sake sommelier, selects an extensive array of sake that pairs exceptionally well with their sushi. Notably, the use of akazu (red vinegar) and shirozu (white vinegar) shari, chosen to complement specific fish, further enhances the nuanced flavors of the sake.

Chef Takao Kozuki honed his skills at a Japanese restaurant in Kobe and a Kappo restaurant in Osaka. He crafts "sushi that appeals to all five senses," using fresh seafood directly sourced from Ehime Prefecture. For fatty fish like tuna and mackerel, he pairs them with red vinegar shari, known for its mellow acidity. White fish and shrimp, on the other hand, are matched with white vinegar shari, which has a crisp acidity. This restaurant offers a unique opportunity to experience both Eastern and Western sushi cultures at once: the Kanto style, which traditionally uses red vinegar for Edomae-style sushi, and the Kansai style, where white vinegar oshi-zushi (pressed sushi) is well-established.

3. Sushi Haku (鮨 白) / Sushi

A highly respected restaurant selected for the 2023 Michelin Guide, Sushi Haku operates on the concept of "a sophisticated hideaway for a supreme culinary experience." It offers authentic nigiri sushi and vibrant Japanese dishes in a serene and calming atmosphere. The restaurant is very welcoming to international guests, with English menus and English-speaking staff available.

The sake list features a curated selection of brands that pair wonderfully with sushi, and the staff is happy to suggest pairings based on your preferences. A unique highlight is the upstairs bar space, where you can relax and enjoy a post-dinner drink, savoring the lingering flavors of your meal and enjoying conversation.

The menu is crafted around the finest seasonal ingredients, available only at their peak. Each type of fish is expertly prepared, whether aged to deepen its flavor or seared to enhance its aroma, in a way that maximizes its natural umami. With a presentation that appeals to the eyes as much as the palate, Sushi Haku creates a truly memorable and novel dining experience.

4. Yakitori Matsuoka (やきとり 松岡) / Yakitori

At Yakitori Matsuoka, you can indulge in an exquisite yakitori course featuring Jidori (local chicken). The restaurant was featured in the Michelin Guide from 2023 to 2025 and was also named one of the top 100 restaurants in 2024 by a major Japanese food review site.

The sake menu is exceptional, featuring an extensive collection of the premium "Juyondai" series, along with other rare brands from across Japan. Every bottle is carefully selected to complement the grilled chicken, allowing you to experience a wonderful pairing of flavors.

The chicken used is the rare "Kokuo", black Satsuma chicken, raised free-range in a natural environment. This chicken is known for its delightfully firm texture and a deep, concentrated umami. The chef sources the chickens whole and ages them to develop a richer flavor. Because they use the entire bird, you also have the chance to enjoy a variety of rare and delicious cuts.

The charcoal used is Kishu Binchotan from Wakayama Prefecture, considered the highest quality available. Its elegant aroma elevates the flavor of the yakitori, adding another layer of complexity to the meal.

5. Suigyo Murabayashi (粋魚 むらばやし) / Japanese

Suigyo Murabayashi is a Japanese restaurant that was awarded a Michelin Bib Gourmand from 2021 to 2025. Here, you can enjoy exceptionally fresh seafood that tastes as if you were dining right by a fishing port.

The restaurant offers a seasonal selection of Japanese sake, each carefully chosen to pair perfectly with the food. The sake is served in beautiful, handmade vessels crafted by famous ceramic artists, adding a special touch to your experience.

Since his training days, Chef Hidekazu Murabayashi has traveled across Japan to build strong, trusting relationships with local fishermen. Every morning, he personally contacts his network of trusted fishermen and port officials to source the finest quality seafood.

Your meal begins with an assortment of sashimi made from the day's freshest catch. Serving sashimi as a "greeting" shows the chef's unwavering confidence in its freshness. Another highlight is the simmered fish, seasoned simply with just water and soy sauce—a preparation method only possible when the fish is this fresh. With no unpleasant smell or aftertaste, the pure, natural umami of the fish truly shines through.

6. Yakitori YAMATO (焼鳥YAMATO) / Yakitori

At Yakitori YAMATO, you can savor the deep umami of aged sake and expertly prepared chicken. This acclaimed restaurant was awarded a Michelin Bib Gourmand from 2016 to 2018 and again from 2021 to 2023. It was also named one of Japan's top 100 restaurants by a leading gourmet review site in 2018-2019 and from 2021-2024.

The restaurant sources seasonal sake from across Japan. What makes their selection special is the aging process. They carefully assess each sake's character and mature it at the perfect temperature. Some are aged for years at room temperature, while others rest for six months at -2°C. These techniques are designed to bring out the unique best flavor of each sake.

Chef Shin Kawaguchi is the only artisan carrying on traditional techniques like étouffée (smothering) and dry picking. By processing the chicken without draining its blood and then aging it for three weeks, he masterfully brings out the maximum umami from the blood.

The restaurant uses premium chicken breeds like Hirako jidori, prized for its high-quality meat and fat, and Yamato Nikudori, which offers a pleasant chewiness. Both are local chicken breeds raised in a happy, stress-free environment.

7. Oryori Matsumura (御料理 松むら) / Japanese

Oryori Matsumura is a Japanese restaurant that was chosen as a Michelin Selected Restaurant from 2023 to 2025.

The chef has experience in French cuisine and is deeply passionate about pairing Japanese sake with his food. He personally visits breweries across Japan to carefully select sake that will perfectly complement his dishes. While he offers rare and special labels, his ultimate goal is to create a seamless harmony between the food and the drink.

Chef Tomonori Matsumura built his foundation in traditional Japanese cooking at a ryotei (a high-end traditional restaurant) before moving to France to study French cuisine. His experience in France shines through in his creations, like desserts made with pastry-making techniques and shinjo (fish paste cakes) prepared using French methods.

He sources the finest ingredients from all over Japan, with a special focus on the Kansai region. Since his training days, he has held a deep respect for his ingredients. Since his apprenticeship, he has valued gratitude for ingredients, adhering to the principle of using every part of the produce, such as making broth from fish bones.