8 Michelin-Starred Restaurants in Osaka Offering Private Room Dining

1. AKA to SHIRO (あかとしろ) / Sushi / 梅田・北新地・福島

AKA to SHIRO is a sushi restaurant featured in the Michelin Bib Gourmand from 2022 to 2025. It offers a unique opportunity to experience both eastern and western styles of sushi in one sitting—from Edo-style sushi of Kanto to pressed sushi, which has its roots in Kansai.

The restaurant offers a serene private dining room with table seating, making it an ideal choice for special occasions or business dinners. While not available daily, English-speaking staff are occasionally on hand to assist international guests.

Chef Takao Kozuki, who trained at several prestigious establishments, creates sushi using two types of vinegared rice, depending on the topping. He pairs red vinegar rice with ingredients like tuna and bluefish, and white vinegar rice with shrimp and white-fleshed fish. In Japan, the combination of red and white—known as kohaku—is traditionally associated with celebration and good fortune.

A wide selection of premium sake is another highlight. Chef Kozuki, a certified sake sommelier, carefully curates the drink list to complement each dish perfectly.

2. Oimatsu Hisano (老松 ひさ乃) / Japanese / 梅田・北新地・福島

Oimatsu Hisano is a renowned Japanese restaurant that held one Michelin star from 2019 to 2024 and earned its second star in 2025. The restaurant offers a fully private dining room with table seating for up to four guests, providing a quiet and intimate setting for a relaxed and immersive culinary experience.

Chef Masamitsu Hisano is dedicated to capturing the fleeting flavors and aromas of each season. His cuisine is marked by a balance of purity and innovation—highlighting the natural essence of the ingredients while incorporating original touches throughout. From sashimi served with a seafood-based sauce to white rice seasoned with salt and soy sauce to enhance its natural sweetness, each dish reflects his meticulous creativity and attention to detail.

Rather than focusing on specific sake labels, Chef Hisano selects bottles from across Japan based on their compatibility with his dishes. The variety of sake cups—differing in shape, color, and texture—adds a visual delight to the dining experience.

3. Masuda (桝田) / Japanese / 難波・道頓堀・心斎橋

At Masuda, guests can enjoy creative kaiseki cuisine crafted with seasonal ingredients and artistic flair. The restaurant earned two Michelin stars in 2019 and 2020, followed by one star each year from 2021 to 2025.

Masuda offers two private rooms: one for 4 guests and another for 6. When combined by removing the partition, the space can accommodate up to 13 people. Both rooms feature horigotatsu-style seating (sunken floors beneath low tables), allowing for relaxed comfort without folding your legs.

Chef Yoshichika Masuda trained extensively at prestigious ryotei (traditional high-end Japanese restaurants and kappo (a more casual but refined style of Japanese dining where chefs cook and serve directly in front of guests) establishments. His cuisine is grounded in traditional Japanese techniques, yet elevated with playful touches and elegant presentation. A signature highlight is the hassun—a seasonal platter served on a large dish—designed to delight both the palate and the eyes.

Seafood is primarily sourced from the Seto Inland Sea, with Chef Masuda personally visiting the market to select the freshest ingredients. With a deep commitment to seasonality and quality, he updates the course menu every two weeks to reflect the best of what’s in season.

4. Yugen (幽玄) / Japanese / 谷町

Yugen is a refined Japanese restaurant that earned one Michelin star from 2021 to 2023 and was elevated to two stars in 2024 and 2025. The restaurant offers an authentic kaiseki course, deeply rooted in Japan’s seasonal rhythms and traditional calendar.

A fully private, table-style room for up to four guests is available, providing a calm, tea room-like atmosphere ideal for relaxed, intimate dining.

Chef Keisuke Mifune trained for many years at Ajikitcho, one of Osaka’s most respected ryotei, where he eventually served as head chef. His cuisine expresses the changing seasons through carefully selected ingredients, using a minimalist approach that brings out each element’s natural character without excessive manipulation.

Ingredients are primarily sourced from Osaka and the chef’s native Kyushu region. For vegetables, Chef Mifune often visits farms himself, choosing only those that meet his high standards.

5. Oimatsu Tempura Suzuki (OIMATSU てんぷら 鈴木) / Tempura / 梅田・北新地・福島

Oimatsu Tempura Suzuki is a specialty tempura (lightly battered and deep-fried seafood or vegetables) restaurant recognized as a Michelin Selected Restaurant from 2023 to 2025. It features a private room for up to four guests, where each dish is served individually through a small built-in window—allowing diners to enjoy freshly fried tempura just like at the counter.

The restaurant also provides an English-language drink menu and translation devices to accommodate international guests.

Chef Hiroaki Suzuki learned the art of tempura during his training at a traditional ryotei. In addition to classic ingredients, his menu features unique offerings such as tempura made with premium cuts of Kuroge Wagyu beef, including filet and chateaubriand. In a nod to Osaka’s local flavor, the kakiage (mixed fritter) includes pickled red ginger.

For frying, Chef Suzuki uses safflower oil, known for its clean, light quality that enhances the ingredients without overpowering them. The result is crisp, delicate tempura with minimal greasiness.

6. Naniwakappou Noboru (浪速割烹 昇) / Japanese / 梅田・北新地・福島

Naniwakappou Noboru earned one Michelin star in 2023 and 2024 and was selected as a Michelin Selected Restaurant in 2025. Located in Osaka’s upscale Kitashinchi district, the restaurant features two private rooms on its second floor, each accommodating up to six guests. These table-style rooms are sound-insulated to ensure a quiet and discreet dining experience—perfect for business dinners or special occasions. Translation devices are available to assist English-speaking guests.

At the heart of Noboru’s cuisine is the art of dashi—the delicate soup stock fundamental to Japanese cooking. The restaurant carefully adjusts the blend and cut of katsuobushi (dried bonito flakes) and other ingredients depending on the dish, season, and climate, striving for the ideal balance of flavor. Even the water used is soft water, prized in Japanese cuisine for its ability to extract umami from both katsuobushi and kombu kelp, resulting in a clean and smooth finish.

The drink menu includes a thoughtful selection of sake and wine. Rather than sticking to familiar labels, the chef curates a rotating list of sake based solely on taste and compatibility with the food.

7. Sui Okazaki (翠 岡﨑) / Japanese / 難波・道頓堀・心斎橋

Sui Okazaki is a Japanese restaurant recognized as a Michelin Selected Restaurant in both 2024 and 2025. It offers two horigotatsu-style private rooms, which can be combined to accommodate up to 10 guests—ideal for both intimate gatherings and small groups.

Chef Naoya Okazaki trained at traditional ryotei and kappo restaurants in Osaka before developing his own unique culinary style. He respects the foundations of classical Japanese cuisine while incorporating new techniques and creative pairings. For example, he deepens the flavor of dashi broth by blending both Ma-kombu and Rishiri-kombu kelps and enhances shime saba (vinegared mackerel) with fruit to create a layered acidity.

Chef Okazaki also collaborates directly with ceramic artists to create custom tableware that visually complements each dish. The beverage program is equally thoughtful, offering 15 to 20 varieties of sake and a curated wine list featuring around 50 labels.

8. Kasane (かさね) / Izakaya / 梅田・北新地・福島

Kasane is a beloved izakaya (a casual Japanese gastropub that serves a variety of small plates and drinks) known for its light, Kansai-style oden—a comforting dish of slow-simmered ingredients in a clear, savory broth. The restaurant earned a Michelin star from 2012 to 2017, was featured in the Bib Gourmand from 2018 to 2023, and was selected as a Michelin Selected Restaurant in 2024.

A fully enclosed private room is available for up to 12 guests, offering a secluded and relaxed setting perfect for group gatherings or special dinners.

Kasane’s oden features a salt-based broth that gently enhances the flavor of each ingredient. In addition to oden, the extensive à la carte menu includes a wide variety of seasonal dishes—ranging from sashimi, grilled and fried items, to simmered specialties and unique delicacies. The meal can be rounded out with satisfying rice-based dishes.

The beverage list is equally well-rounded, featuring a selection of local sake, shochu, and wines that pair beautifully with the food.