Restaurant in Osaka, Japan
Eight seats, two stars, book months ahead.
Miyamoto is one of Osaka's most consistently decorated kappo counters: two Michelin stars, ten-plus Tabelog Awards, and just eight seats. Dinner runs JPY 30,000–39,999 in practice. Reservations are near impossible without months of lead time, but for a second visit focused on the seasonal tableware and house-made udon, the effort is warranted.
If you've eaten at Miyamoto once and are wondering whether to go back, the answer is yes. Twelve consecutive Tabelog Award wins (Bronze from 2017 through 2026, Silver in 2019), two Michelin stars held through 2024 and 2025, and a La Liste score of 77 points place this eight-seat kappo counter among the most consistently recognised Japanese restaurants in western Japan. Opening in June 2012, Miyamoto has now passed the thirteen-year mark — long enough to have built a reputation that doesn't depend on novelty. The question isn't whether it's good. The question is whether you can get in, and whether the experience fits your expectations.
Miyamoto operates as a reservation-only kappo counter in Higashitenma, Kita Ward, a few steps from Osaka Tenmangu Station. Eight seats. No private rooms. No walk-ins. Evenings start at either 18:00 or 19:00, and the kitchen is closed on Wednesdays. This is a single-seating-style counter where the format is defined by the chef's instincts rather than a fixed tasting menu progression. La Liste's notes describe the approach directly: seasonal tableware chosen to complement each dish, simple arrangements designed to let the relationship between vessel and food take precedence, and house-made udon prepared according to the season. The kitchen draws on the honkotsuki tradition , classical Osaka kappo that prizes clean, honest flavour over theatrical presentation.
What separates Miyamoto from a more rigidly traditional kappo is the stated philosophy: cook what is simply delicious, without being bound by theory. In practice, that means seasonal ingredients treated with precision, and crockery that functions as a deliberate part of the eating experience rather than background decoration. If you came for the first time and focused on the food, go back and pay attention to how the tableware changes course by course. It's one of the more considered details at any counter in Osaka.
Miyamoto does not offer takeout or delivery, and the format makes clear why: the experience is inseparable from the counter. The tableware is curated course by course. The udon is made to order. The pacing and the relationship between vessel, ingredient, and moment cannot survive a delivery box. If you're looking for Osaka kappo that travels, this isn't the venue. The eight-seat counter is the product. Book accordingly.
Dinner is priced at JPY 20,000–29,999 per person at the listed rate, though reviews on Tabelog suggest actual spend typically lands in the JPY 30,000–39,999 range once drinks are included. Sake (nihonshu) and shochu are the drinks of choice here. Credit cards are accepted (Visa, Mastercard, Amex). No electronic money, no QR code payments. Budget accordingly, and if you're managing a specific ceiling, be aware the review-based average runs higher than the posted menu price.
At that price point, the two Michelin stars provide a clear reference: you're paying at the lower end of Osaka's two-star tier while getting a counter experience that's more intimate than most. For a second visit, adding sake pairings is the right move , the drinks list is deliberately focused, and the staff's familiarity with the menu makes pairing recommendations more reliable than at a larger restaurant.
Miyamoto is a counter-only restaurant , every seat is at the counter. There is no separate bar area or lounge seating. All eight seats face the kitchen, which is standard kappo format. If you want to eat here, you're sitting at the counter. There are no alternatives within the restaurant for walk-in or informal seating.
No dress code is formally stated in the venue's data, but the context sets the expectation: two Michelin stars, JPY 30,000+ per head in practice, and a highly sought counter means smart casual at minimum. For an evening at this level in Osaka, business casual or smart attire is appropriate. Avoid overpowering fragrances at any counter restaurant , eight seats means you're close to other diners.
Yes, and it's arguably one of the better formats for a solo diner in Osaka. The eight-seat counter means you're positioned directly in front of the kitchen, with natural sight lines to the cooking and the tableware selection. For a solo second visit, the counter interaction is the point. You won't feel sidelined the way you might at a larger restaurant. The occasion data from Tabelog flags it as popular among groups of friends, but solo diners are well-suited to the format.
The menu is set by the kitchen, so there are no individual dishes to select. The format is chef-driven kappo, meaning courses are determined by the season and what the kitchen is working with that evening. What the La Liste notes specifically flag is the house-made udon, prepared to the season, and the considered use of tableware as part of the experience. On a second visit, pay close attention to the crockery selections , they're curated from a collection built over years and are a deliberate part of what you're paying for. If you want context on how Miyamoto compares to other Japanese counter restaurants in the region, Gion Sasaki in Kyoto and Azabu Kadowaki in Tokyo operate in a similar tradition.
For Osaka specifically, explore our full Osaka restaurants guide for the broader picture, including Kashiwaya Osaka Senriyama, Tenjimbashi Aoki, Yugen, Ajikitcho Bumbuan, and Oimatsu Hisano. If you're planning a wider Kansai trip, akordu in Nara is worth considering alongside Miyamoto. Further afield, Harutaka in Tokyo and Myojaku in Tokyo operate in a comparable tradition of precision Japanese counter dining. For Fukuoka, Goh is the equivalent reference point. Our guides to Osaka hotels, Osaka bars, Osaka wineries, and Osaka experiences are available if you're building a full itinerary. 1000 in Yokohama and 6 in Okinawa round out the national picture for diners tracking Japan's most decorated counters.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Miyamoto | ¥¥¥ | Near Impossible | — |
| HAJIME | ¥¥¥¥ | Unknown | — |
| La Cime | ¥¥¥¥ | Unknown | — |
| Kashiwaya Osaka Senriyama | ¥¥¥ | Unknown | — |
| Taian | ¥¥¥ | Unknown | — |
| Fujiya 1935 | ¥¥¥¥ | Unknown | — |
A quick look at how Miyamoto measures up.
Miyamoto is a counter-only restaurant — every one of the eight seats faces the kitchen. There is no separate bar area, lounge, or walk-in option. All dining is reservation-only, so if you want a seat at the counter, you need to book in advance.
No dress code is formally published, but the setting sets its own standard: two Michelin stars, a Tabelog score of 3.96, and a dinner bill that typically lands at JPY 30,000–39,999 in practice. Dress neatly and conservatively — this is not a casual neighbourhood counter.
Yes, and the format suits solo diners well. The eight-seat counter places you directly in front of the kitchen, which makes a solo visit more engaging here than at a larger restaurant. There are no private rooms and no table seating, so a party of one is no less comfortable than any other configuration.
There is no menu to choose from — Miyamoto runs a chef-driven kappo format where the kitchen sets the courses. The tableware itself is part of the experience, with each piece selected to complement what is served on it. House-made udon is noted as a recurring element, prepared according to the season.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
