7 Michelin-Listed Restaurants in Osaka You Can Book Same Day

Michelin-Listed Restaurants in Osaka You Can Book Same Day

Many high-end restaurants featured in the Michelin Guide require advance booking due to the careful preparation of ingredients, making same-day reservations rare. However, the establishments introduced here allow you to enjoy dinner on the same day—as long as you make a reservation by midday.

That said, these are popular restaurants, so availability can be limited. We recommend booking as early as possible to secure your spot. This list focuses mainly on Japanese cuisine, including sushi, kaiseki (traditional multi-course meal), and yakitori (grilled chicken skewers). Please note that same-day reservations may not be available every day, so be sure to check each restaurant’s details in advance.

7 Michelin-Listed Restaurants in Osaka You Can Book Same Day

1. Sushi Hoshiyama (鮨 ほしやま) / Sushi

Sushi Hoshiyama is a rare gem in Osaka, offering authentic Edomae-style sushi, a tradition more commonly associated with Tokyo. Here, guests can savor meticulously prepared classic sushi—featuring red vinegar-seasoned rice and toppings like kohada (gizzard shad) and tuna—crafted with careful attention to traditional Edomae techniques.

The restaurant has held a Michelin star in the Kyoto–Osaka edition of the Michelin Guide for over 10 years. Chef Tadashi Hoshiyama trained at Tsukiji Sushi Sei Kyoto and at Sushi Matsumoto, the only Michelin-starred sushi restaurant in Kyoto at the time. Notably, the chef of Sushi Matsumoto trained at Tokyo’s legendary Shimbashi Shimizu, meaning the DNA of true Edomae-style sushi runs deep in Hoshiyama’s craft.

In addition to quintessential Edomae toppings, the menu also features Osaka-style touches, such as delicate white fish cured with kelp (kobujime), making for a sushi experience that bridges regional tradition with refined technique.

2. Sushi Yuden (鮨 悠伝) / Sushi

Located in Tanimachi 9-chome, Sushi Yuden is a standout sushi restaurant recognized as a Selected Restaurant in the Kyoto–Osaka edition of the Michelin Guide.

Chef Yuya Nishimura began his culinary journey at the long-established Fukukizushi, later refining his skills at Sushi Mizuki inside The Ritz-Carlton, Kyoto, before opening Sushi Yuden. Each day, he visits the famed Kuromon Market to personally select the freshest ingredients available. His tuna is sourced directly from a trusted Toyosu wholesaler, with whom he has maintained a relationship since his training days.

At Sushi Yuden, the focus is on the signature Osaka style—emphasizing the supreme freshness of each ingredient. The sushi and small plates are presented on antique Japanese dishware, enhancing the experience. Coupled with warm, attentive hospitality inherited from his former mentors, dining here is a memorable experience that invites repeat visits.

3. Yakitori Ichimatsu (焼鳥 市松) / Yakitori

Just a short walk from Kitashinchi Station, Yakitori Ichimatsu is a trailblazer in elevating yakitori from casual street food to fine dining. The restaurant has held a Michelin star for many years in the Kyoto–Osaka edition of the Michelin Guide.

Set in a serene, dimly lit space, the restaurant offers a refined yakitori experience using Hinai-jidori, one of Japan’s top three heritage chicken breeds. The yakitori is served kaiseki-style, as part of a carefully curated course menu. Each skewer is meticulously crafted—from the way it’s skewered to the level of doneness and elegant presentation.

Interspersed between skewers are inventive seasonal dishes unique to Ichimatsu, adding variety and sophistication to the course. The restaurant also offers a well-curated selection of wines and sake, with optional pairings that beautifully complement the flavors of the grilled dishes.

4. Kushiage 010 (クシアゲ 010) / Izakaya, Bar

Conveniently located just steps from Kitashinchi Station, Kushiage 010 is a creative kushiage (deep-fried skewers) restaurant that has been awarded a Bib Gourmand for many years in the Kyoto–Osaka Michelin Guide.

The concept is “traveling the world through creative kushiage,” offering skewers inspired by international cuisines. The course begins with a Tenshi no Ebi (angel prawn) from New Caledonia and continues with a variety of seasonal ingredients fried in a custom oil blend, primarily based on rice oil, for a light and crisp finish.

Guests can enjoy imaginative skewers like Korean-style samgyeopsal, Taiwanese-inspired skewers with five-spice aroma, and many more—each bite offering a playful, global twist. The stylish, contemporary space is complemented by beautifully selected tableware and a thoughtful drink menu, including natural wines that pair wonderfully with the skewers.

5. AKA to SHIRO (あかとしろ) / Sushi

Located near Kitashinchi Station, AKA to SHIRO is a stylish sushi restaurant that has consistently been awarded a Bib Gourmand in the Kyoto–Osaka Michelin Guide.

True to its name—which means "Red and White"—the restaurant offers sushi crafted with two distinct types of vinegared rice: “Aka” (red) rice seasoned with red vinegar in the Edo-style tradition, and “Shiro” (white) rice prepared with lighter, Kansai-style rice vinegar. The sushi toppings are sourced fresh from Ehime and paired with the rice that best complements their flavor—red vinegar rice for oily fish, and white vinegar rice for delicate white fish.

Chef Takao Kozuki trained in traditional Japanese cuisine at the esteemed Kobe Kitcho and went on to refine his craft at Nakanoshima Club, Kamunabi, and Kitchen Niko in Shinsaibashi, all while earning his Sake Sommelier certification. Guests are invited to engage all five senses as they savor beautifully balanced sushi, paired thoughtfully with a curated selection of premium sake.

6. Higashichaya Nakamura (東茶屋 なかむら) / Kaiseki

A short walk from Tenjinbashisuji Rokuchome Station, Higashichaya Nakamura is a refined kappo-style (multi-course) restaurant that has earned a Michelin one-star rating for many consecutive years in the Kyoto–Osaka edition of the Michelin Guide.

Chef Manabu Nakamura, originally from Kanazawa, trained at prestigious restaurants in Osaka and Kyoto before opening his establishment. Named in homage to Kanazawa’s historic Higashi Chaya District, the restaurant stays true to its roots—approximately 90% of the seafood is sourced directly from Kanazawa, allowing guests to experience the seasonal flavors of the Hokuriku region right in the heart of Osaka.

The serene interior features elegant sukiya-style architecture, complete with tatami floors, spacious table seating, and a striking counter crafted from Sen wood (Castor aralia). Each course reflects Chef Nakamura’s meticulous technique and deep reverence for his ingredients, offering a relaxed yet elevated kaiseki dining experience that captures the essence of Japan’s culinary seasonality and craftsmanship.

7. Naniwaryori Yu (なにわ料理 有) / Kaiseki

Located just steps from Osaka Tenmangu Shrine, Naniwaryori Yu is a celebrated kappo-style restaurant specializing in Naniwa ryori, the traditional cuisine of Osaka. It has held a Michelin one-star rating for many years in the Kyoto–Osaka edition of the Michelin Guide.

Chef Hideto Furuike, a third-generation disciple of the iconic Osaka restaurant Kigawa, presents a deeply rooted yet dynamic expression of regional kappo dining. The restaurant’s signature scroll-like menu features dozens of seasonal and inventive dishes, each reflecting the chef’s refined technique and imaginative flair.

Highlights include the delicately crafted Tenjin Koubai Mushi, a savory steamed egg custard, and the beloved crab croquette—both essential for first-time visitors. More than just a showcase of culinary precision, the experience is enhanced by the restaurant’s lively atmosphere and Chef Furuike’s engaging hospitality, offering a warm and authentic taste of Osaka’s cultural soul.