All year round, MICHELIN Guide inspectors visit an endless procession of restaurants. And, once in a while, a dish lands on their tables that is simply unforgettable.
The selection of restaurants for The MICHELIN Guide Kyoto Osaka 2025 was announced on March 27 2025.
We asked several of our inspectors to look back on the year and select the dishes they found especially memorable.
The list the inspectors shared with us was as varied as the Kyoto and Osaka culinary scenes they observed. Some were dishes that could only be savoured in a particular season. Others were products of venerable tradition, while many sprang from the unique experience and sensibility of the chefs who created them.
Nigirizushi of Medium-Fatty Tuna
Kikunoi Sushi Ao, Kyoto
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Medium-fatty tuna is scored with hidden knife cuts to increase the surface area where its flavour touches the tongue. This technique, inspired by Japanese culinary traditions, enhances the tuna’s taste, allowing the knife work to become an integral part of the dining experience. It’s served on a plate crafted by renowned artist and epicure Kitaoji Rosanjin, embodying his principle that ‘utensils are the clothing that make cuisine’.
Ⓒ Kikunoi Sushi Ao
Big Conger Eel and Prosciutto
shiro, Kyoto
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
A creative take on the traditional Italian gnocco fritto fried bread, reimagined with conger eel. Thick slices of conger eel are dipped into hot oil, searing the surface to lock in flavour, before being draped in paper-thin slices of dry-cured ham. The heat of the eel gently melts the fat of the ham, creating a seamless union of textures and flavours. This dish is a conversation between bold Shimane ingredients and refined Italian technique.
Ⓒ shiro
Snow Crab Dumplings in Celery-and-Lemongrass Tea
Jean-Georges at The Shinmonzen, Kyoto
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Uniquely, the French restaurant adopts the term ‘dumplings’ (gyoza) rather than ‘ravioli’ for this standout dish. The delicate sweetness of the snow crab merges with the tartness of celery and lemongrass, creating a harmonious bouillon. In this dish, the culinary traditions of Asia and Europe come together, wrapped in a tender, delicate shell.
Ⓒ Jean-Georges at The Shinmonzen
Grilled Wagyu
Kodaiji Jugyuan, Kyoto
Two MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Wagyu beef is perfectly grilled and paired with the rich, savoury depth of Daitokuji Nato and black olives. Generous shavings of chestnut signal the arrival of autumn, while the fusion of Japanese and Western ingredients creates a symphony of unique flavours. Presented on plates created by contemporary artists, dishes such as these are pushing the boundaries of Japanese cuisine into exciting new territories.
Ⓒ Michelin
Tofu Skin Soup
Miyawaki, Kyoto
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Served in an antique Western-style cocktail glass, this velvety puréed soup combines the smoothness of soy milk with the umami of dashi, creating a singular taste sensation. A touch of mango adds a touch of acidity, beautifully balancing the flavours. The gentle interplay of sweetness from the ingredients results in a truly unique and intriguing flavour profile.
Ⓒ Michelin
Carpaccio of Hamachi in Fish Sauce, Tlayuda of Tortilla and Chilli Pepper Paste
milpa, Osaka
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Fresh fish carpaccio is paired with a refreshing granité of yuzu, adorned with blue borage flowers. The sauce, known as ‘tiger milk’, is a whipped concoction of fish and yuzu juice. Tlayuda, sometimes referred to as ‘Mexican pizza’, is a staple of home cooking in the Mexican state of Oaxaca. Together, these dishes invite diners to explore the depth and subtlety of Mexican cuisine, showcasing a vibrant fusion of flavours and traditions.
Ⓒ milpa
Daggertooth Pike Conger and Matsutake Soup
Nishitemma Ichigaya, Osaka
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Daggertooth pike conger nearing the end of its season meets the early harvest of matsutake mushroom in a clear soup. The umami of makombu kelp enriches the broth, deepening its flavour with natural complexity. The small bones of the fish are skillfully cut, while the matsutake is torn by hand to release its aroma. Ginkgo tofu, made with kudzu starch, completes the dish, infusing it with the fragrant essence of autumn.
© Michelin
Potato Gnocchi and Truffles
Rooots Nakanoshima, Osaka
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Gnocchi made with Kita Akari potatoes boasts a marvellous texture. Truffle butter and egg yolk sauce, a perfect pairing, creates a rich, indulgent foundation, while freshly shaved Parmigiano Reggiano and truffles add a fragrant, luxurious finish to the dish.
© Rooots Nakanoshima
Char-Grilled Largehead Hairtail with Lily Bulb Purée
Katamachi Kawaguchi, Osaka
One MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Rather than relying on exclusive ingredients, Katamachi Kawaguchi showcases the brilliance of seasonal vegetables through ingenious techniques. Largehead hairtail is charcoal-grilled and complemented with purée of lily bulb and dashi, whilegiant butterbur dressed in rich sesame sauce signals the arrival of spring.
© Michelin
Japanese Blue Crab and Grilled Matsutake
Oimatsu Hisano, Osaka
Two MICHELIN star, MICHELIN Guide Kyoto Osaka 2025
Flakes of Japanese blue crab and grilled matsutake mushrooms are layered in a single dish, while matsutake extract enhances the ponzu sauce, adding an extra layer of depth. The Japanese blue crab, harvested from the waters off Kishiwada in the autumn, has a special connection to the town’s vibrant Danjiri Festival. This dish weaves together the essence of Osaka’s culinary culture, beautifully captured in a seasonal menu.
© Michelin
Top Image: Ⓒ Jean-Georges at The Shinmonzen
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