13 Best Restaurants in The Kansai Region, Japan

Japan's first steak house is famed for its superb, hand-fed Kobe beef from a single farm in the nearby city of Sanda. The melt-in-your-mouth sumiyaki (charcoal-broiled) steak is worth its weight in yen and is served with only mustard and pepper (don't even think about asking for other condiments). The dining room's dark-wood paneling and lovely chandelier give it a European air. Be prepared to spend some yen; main courses are phenomenally expensive.

The city's premier hotel restaurant serves extremely good French food. The elegant yet relaxed atmosphere, seasonal menus, and extensive wine list make La Baie an excellent choice when you're in the mood for European-style fare. With its high ceiling, 18th-century paintings, and dark-wood accents, the interior is impressive and the service is impeccable. The weekday lunch courses are a good way to sample some of the best French cuisine in Osaka.

At this elegant dining room, the excellent Kobe beef is sliced thin and cooked before you on a teppanyaki grill along with fresh vegetables and served with pepper, mustard, and soy sauce for dipping. Wakkoqu uses meat from three-year-old cows that have never been bred, which is said to be the reason for its unbelievable tenderness. Lunch set menus are available until 3pm.

With a relaxed atmosphere, A-1 is known for serving thick slices of Kobe beef at bargain prices. The teppanyaki steak (broiled on a hot plate) is cooked in a marinade of spices, wine, and soy, smothered in grilled onions, and served with charcoal-grilled vegetables and crisp garlic potatoes. The "small" or "regular" version is enough to fill you up if you get the full course. Four branches are scattered about town, but the main one is conveniently west of Hankyu San-no-miya Station, across from the B-Kobe hotel. There's also a tiny, six-seat branch in Osaka if you don't have time to get to Kobe or can't get a reservation there.

Dining at the Swissôtel's flagship restaurant is an elegant escape from the crowds of Osaka. The seasonal kaiseki dinners are presented with exquisite attention to detail, bringing out the flavor of each ingredient. The restaurant offers separate seating at the sushi bar, tempura counter, and even four private rooms. Choose from one of the seasonal set menus, or put your dinner in the hands of the skilled chefs. The staff are also happy to serve Kobe beef from Minami, the hotel's teppanyaki restaurant.

Four Seasons Osaka’s flagship restaurant serves high-end Cantonese cuisine in stylish surroundings, with stunning views from the 37^th floor. The lunchtime dim sum discovery course wows with its delicate artfulness and variety, plus big flavors.

The most famous restaurant on Dotombori-dori—the enormous mechanical crab is a local landmark—Kani Doraku has fine crab dishes at reasonable prices. The lunch set menu includes large portions of crab; dinner is more expensive than lunch. If you prefer a quick snack, a stand outside sells crab legs. An English-language menu is available. Reserve a table on weekends.

There's no better place to try Osaka's kappo-ryori (a more intimate, less formal version of kaiseki-ryori) than the restaurant that started the trend. Chef and owner Osamu Ueno scours the markets daily to find the best ingredients for dinner each evening. The menu here is a constantly rotating selection of à la carte items, all superb. If you're unsure about what to order, simply leave it up to the chef for a delightful dinner. The restaurant has a relaxed atmosphere and friendly staff, with counter seating and two private rooms for small groups.

Hidden down a quiet street just south of Ara-ike in Nara Koen is this intimate restaurant serving exquisitely presented traditional kaiseki meals. Within the faded wooden walls, a common architectural motif in Nara, you can sit at a rustic counter or in one of two serene tatami rooms. Choose from one of the two set meals. Both lunch and dinner here are short and served early (noon–1 for lunch, 6–7:30 for dinner).

Onishi has a well-deserved reputation, both with Japanese locals and longtime foreign residents, for serving fine Kobe beef. Steaks are cooked by master chefs in the middle of an enormous counter around which diners sit. Baseball players and sumo wrestlers are among the celebrity patrons.

This place has been famous since 1945 for its Peking duck, flown in fresh from China (it's not cheap). Built at the turn of the 20th century, Totenkaku is in one of Kobe's historic homes. With tall ceilings, red carpets, luxurious curtains, and artwork from China, the dining room itself is worth a look. You can keep the price down by ordering one of the reasonably priced noodle specialties, or by enjoying a set lunch menu.

Deep in the forest behind Kasuga Taisha, Tsukihitei has the perfect setting for a traditional kaiseki meal. From the walk up a wooded path to the tranquility of your own tatami room, everything here is conducive to experiencing the beautiful presentation and delicate flavors—as Helen Keller did when she dined here in 1948. When reserving a table, enlist the help of a good Japanese speaker to select a set meal for you, and allow yourself to be regaled. The lunch sets cost between ¥10,000 and ¥15,000—not exactly cheap, but cheaper than dinner.