23 April 2026
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While The MICHELIN Guide is best known for its Stars, Bib Gourmand also holds a special place for many diners. These restaurants are loved for offering satisfaction beyond what you might expect for the price. In The MICHELIN Guide Kyoto Osaka 2026, 12 restaurants joined the Bib Gourmand selection, with three in Kyoto and nine in Osaka.
In Kyoto, the new additions include Fuyacho Kuraku, known for Wakasa Bay seafood and local Fukui sake, Ramenya Fujitora, built around chicken and pork broth, and KOKAGE, where the chef makes 100% buckwheat soba from house-milled flour.
In Osaka, nine restaurants joined the selection across a wide range of genres, including PITAK GOHAN for Thai cuisine, Chukashunsai Morimoto for Chinese cuisine, Tonkatsu Minato for tonkatsu, and the yakitori restaurants Sumisho Mikuriya and Sumibi Iwata.
Ramenya Fujitora, Kyoto
Ramen
The name Fujitora combines the name of the chef’s former training ground with his own, carrying a sense of good fortune. It was his mentor’s ramen that first inspired him to follow this path. Built on chicken and pork broth, each bowl reflects the technique and curiosity he has cultivated.
KOKAGE, Kyoto
Soba
The proprietor was once a confectioner, but chose the path of soba in pursuit of mastering a single craft. He makes thin 100% buckwheat soba from house-milled flour. Small dishes such as blanched vegetables and pickles offer natural flavors that pair gently with sake.
Fuyacho Kuraku, Kyoto
Izakaya
The menu is rich in fish dishes, reflecting the chef’s wish for guests to fully enjoy the pleasures of the sea. Seafood from Wakasa Bay in his native Fukui is a particular point of pride. He also brings in local sake, sharing the appeal of Echizen and Wakasa.
Mendokoro Subete, Osaka
Ramen
The name declares a total devotion to ramen. The soup brings out the full appeal of chicken. Any broth left at the end is best enjoyed as a rice porridge with kimchi from Tsuruhashi, Osaka’s Koreatown. Each bowl reflects an all-out commitment to the craft.
Sumisho Mikuriya, Osaka
Yakitori
Ask the chef anything about yakitori and he will have an answer. One of his guiding beliefs is that even without luxury ingredients, precise control of the heat can still be deeply impressive. That is why he deliberately uses common broiler chicken for the neck and heart.
DIVA, Osaka
French
A counter-style French restaurant run single-handedly by a seasoned chef. The name comes from the title of a French film meaning “songstress,” reflecting his love of cinema. With classical technique and boldness, he carries forward a time-honored vision of French cuisine.
PITAK GOHAN, Osaka
Thai
A Bangkok-born chef serves the food of his homeland. The exotic aromas of herbs, spices, and fish sauce are instantly enticing. Down a back alley in Nakazakicho, the restaurant carries the everyday spirit of Thailand.
Chukashunsai Morimoto, Osaka
Chinese
The chef, trained in Hong Kong and Guangzhou, brings his skills to the kitchen here. Sichuan-style mouth-watering chicken is a popular appetizer, while dim sum such as steamed dumplings and pork shumai reflects the experience he gained during his years of training.
Tonkatsu Minato, Osaka
Tonkatsu
Supervised by the tempura restaurant Shunsai Ten Tsuchiya, the restaurant offers both loin and fillet from name brand pork. A mixed plate of the two also proves popular. The rose-colored cross section, achieved through low-temperature frying, shows the hand of a skilled craftsman.
bistrot neuf, Osaka
French
A stylish bistro decorated with pop posters from France. House favorites include oeufs mayonnaise, pâté de campagne, and beef cheek braised in red wine. Drawing on the chef’s experience in Italian cuisine, the menu also includes pasta.
Shuko Osaka Manpukudou, Osaka
Japanese
A cedar ball, a traditional emblem of sake brewing, hangs under the eaves of this old-fashioned house, where antique chests and transom carvings create a nostalgic atmosphere. The omakase course, a parade of small bites, expresses made-for-sake shuko dining.
Sumibi Iwata, Osaka
Yakitori
The appetizer in the course is lightly seared chicken thigh. To bring out the quality of the meat, most of the skewers are seasoned simply with salt. Named for its charcoal fire, even the restaurant’s interior is finished in shades of smoke.
Click here for the full online listings of all Bib Gourmand restaurants in The MICHELIN Guide Kyoto Osaka 2026 (Kyoto / Osaka).
Related articles:
Know the Basics: The MICHELIN Guide 101
What Is The MICHELIN Bib Gourmand Award?
Header image：© Shuko Osaka Manpukudou
