Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2024 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Specialities
Food
Ono's unique dishes are faithful to the basics, with a touch of originality and playfulness.
Chef
Profile of head chef and SSI certified sake master “Kota Ono”
Others
"Awaji Kunugiza Beef" has a deep flavor and a unique, melt-in-your-mouth taste
Food
Delicious seasonal ingredients from all over the country, mainly from Awaji Island.
Review
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Review 903resultsFollowers 131peoplerock porgy (Oplegnathus punctatus) tiger prawns, kalasumi, scallops Sea bream Matsukawa-...View details
2024/07 visited
2 times
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Review 41resultsFollowers 32peopleClosing out 2019 at Kitashinchi Ono
The last meal out of the year was at Ono-san's This time of year, I enjoy Awaji's three-y...View details
2021/02 visited
6 times
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Review 292resultsFollowers 92peopleMy beloved Ono-san. Ever since I visited last summer This is my favorite Japanese-style ...View details
2020/02 visited
3 times
Restaurant information
Details
| Restaurant name |
Ono
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 WEST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
050-5597-6879 |
| Reservation availability |
Reservation only |
| Address |
大阪府大阪市北区曽根崎新地1-2-22 北リンデンビル 6F |
| Transportation |
Kitashinchi Station Nishi-Umeda Station 164 meters from Kitashinchi. |
| Opening hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 40,000 - JPY 49,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料10％ |
Seats/facilities
| Number of seats |
10 Seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Spacious seating,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout |
| Family friendly |
Please refrain from bringing children with you. *Please contact us if you would like to rent it out. |
| The opening day |
2019.7.20 |
| Phone number |
06-6341-8171 |
| Remarks |
★Please also visit Ono's affiliated stores. WINE Cafeterias Ono Bar Ono *For details, please search for the store name above. |
Find Similar Restaurants （Area)
Kitashinchi Sta.
Osaka Station, Umeda, Shinchi
Osaka City
Osaka
Kita Ward, Osaka City
Categories
Rankings in nearby areas
閉じる
Food Ono's unique dishes are faithful to the basics, with a touch of originality and playfulness.
At Ono, we offer dishes that add ``originality'' and ``playfulness'' to cooking techniques backed by experience, such as pulling, grilling, and frying. It may not be traditional, orthodox Japanese Cuisine, but it takes a lot of effort without trying to be too eccentric, is faithful to the basics of cooking, and cherishes Japan's four seasons... making our customers ``delicious'' and ``happy.'' We work hard every day to create dishes that will make you feel the same. Please fully enjoy the "Kota Ono cuisine" that can only be enjoyed at Ono.
ChefProfile of head chef and SSI certified sake master “Kota Ono”
Originally from Awajishima, Hyogo Prefecture. Born as the third generation owner of a restaurant, he aspired to be a chef from an early age. After 11 years of training under his father, who ran a Japanese Cuisine, as an apprentice, he took over the family business in his hometown. His "original cooking style" that makes use of local ingredients became a hot topic among foodies, and the restaurant became so popular that customers came from far away to visit. He then opened a traveling restaurant, "Ashiya Ono", which became a restaurant that was difficult to book. In 2019, he opened "Ono" in Kitashinchi as the culmination of his work. It will be awarded one Michelin star in the fall of 2021.
Others "Awaji Kunugiza Beef" has a deep flavor and a unique, melt-in-your-mouth taste
"Awaji Kunugiza Beef" is a Japanese black cow (heifer) that has been lovingly and carefully raised in the climate of Awaji Island by Mr. Kunugiza Daizo. Among them, we only use fillet meat from the highest grade "Kunugiza Beef Premium", which is A rank 5 and has been specially selected for Ono.
Food Delicious seasonal ingredients from all over the country, mainly from Awaji Island.
The chef personally selects seasonal seafood and vegetables, and only those he is satisfied with are procured from all over the country, mainly from Awaji Island in Hyogo Prefecture. For the charcoal grilled beef, we only use A5-ranked Japanese black heifers, carefully selected by a reliable meat connoisseur.
Kota Ono makes the most of the best ingredients, takes time and care, and creates a marriage of exquisite food and alcohol.
The culmination of Ono Awaji Island, a traveling chef, and Ono Ashiya... A gem carefully created with a unique perspective, experience, and sense while making the most of the quality of carefully sele
...cted ingredients that allow you to feel the four seasons of Japan. A variety of dishes... In addition to the food, we also offer a pleasantly designed interior, tableware that makes the ingredients stand out, sake and wine selected by the head chef who is a qualified sake brewer... and heartfelt dishes. Hospitality...Enjoy everything about Ono, which continues to evolve every day, with all five senses!