Nadia Gunardisurya
Osaka is less stuffy than Tokyo and less dainty than Kyoto, and the city’s culinary scene demands visitors dive headfirst into indulgence — or as the locals say, kuidaore, “eat yourself to ruin.” In Japan’s third-largest city, chefs are game to break away from old school street foods like kushikatsu (breaded skewers) and takoyaki (octopus dumplings). Whether it’s blasting tuna cheeks with a flamethrower or blasting through Japan’s male-dominated fine dining scene with an all-female crew, Osaka is turning up the heat.
Today, the city is drawing record numbers of international visitors and gaining global recognition for its rocking restaurants. Much of this is driven by the Michelin Guide for Kyoto and Osaka, which first launched in 2010. In 2025, Michelin recommended a chart-topping 234 restaurants in Osaka, including awarding three stars to three establishments. Osakan chefs are trending for their fusion of high end dining with big personalities and eccentric concepts, such as a kaiseki course with Shinto offerings to the gods — no wonder this punk-coded city is known for its lust for life.
I’ve seen this culinary evolution with my own eyes, having first spent time in Osaka in the 1990s when it was hardly a tourist destination. While the city has become increasingly luxurious and attractive to tourists, it retains the signature friendliness and texture that makes me excited to return every year as a journalist and blogger. In that spirit, this map focuses on local cooking, whether it’s a bowl of udon or fusion omakase sushi.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 USD (or the equivalent in yen), to $$$$ for places where entrees exceed $30.
New to the map in May 2025: Liaison, a Michelin-starred French fusion restaurant helmed by a millennial chef; Tempura Sakugetsu, a leader in the new wave of tempura technique; and Shinon Washoku Senryu, a seasonal set based on Shinto practices.
La Carmina is an award-winning travel/food/subcultures blogger, journalist, and TV host covering Japan and adventuring in 70 other countries for outlets like the Travel Channel, the Food Network, the New York Times, Travel + Leisure, and National Geographic.
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