Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025
Specialities
Food
"Unique Dishes by Ono: Adding 'Creativity and Playfulness' to the Basics"
Chef
"Head Chef & SSI Certified Sake Sommelier Kōta Ono Profile"
Others
"Awaji Kunizaka Beef: A Deep Flavor and Unique Melting Taste"
Food
"Delicious Seasonal Ingredients from Awaji Island and Across the Country"
Review
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Review 826 postsFollowers 3,161 peopleThank you for the blissful experienc...
Located in Kitashinchi, Osaka, Ono is my favorite restaurant. We started with a broth made...View details
Visited on November, 2025
42 times
-
みうっちょ
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Review 4,947 postsFollowers 10,396 peopleA Feast of Autumn Flavors!
Chef Takahiro Ono, who is also a tourism ambassador for Awaji Island, delights in exquisit...View details
Visited on November, 2025
14 times
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Review 1,212 postsFollowers 2,134 peopleWhite Truffle & Crab Delicacy
To my favorite Ono❣️ My ultimate reward meal~ It’s been since September since I last enjoy...View details
Visited on November, 2025
28 times
Restaurant information
Details
| Restaurant name |
Ono
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
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 "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2021
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
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 2025 選出店
食べログ 日本料理 WEST 百名店 2025 選出店
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. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 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 |
Service charge 10% Original text サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
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 "Unique Dishes by Ono: Adding 'Creativity and Playfulness' to the Basics"
At Ono, we offer dishes that incorporate "creativity" and "playfulness" into cooking techniques backed by experience, such as grilling, baking, and frying. While it may not be traditional, orthodox Japanese cuisine, we strive to create dishes that are not overly extravagant, yet carefully crafted, staying true to the fundamentals of cooking and cherishing the seasons of Japan. Our goal is to provide our customers with a sense of "deliciousness" and "happiness," and we work diligently every day towards that aim. Please enjoy the unique "Kota Ono cuisine" that can only be experienced at Ono.
Chef"Head Chef & SSI Certified Sake Sommelier Kōta Ono Profile"
Born in Awaji Island, Hyogo Prefecture. As the third generation of a restaurant family, he aspired to be a chef from a young age. After 11 years of training under the father of a Japanese restaurant where he was apprenticed, he returned to his hometown to take over the family business. His "innovative cooking style" utilizing local ingredients became a topic of conversation among food enthusiasts, attracting customers from afar and turning it into a popular restaurant. He later opened a catering business called "Ashiya Ono," which became difficult to book. In 2019, he opened "Ono" in Kitashinchi as a culmination of his work. In the fall of 2021, he was awarded one Michelin star.
Others "Awaji Kunizaka Beef: A Deep Flavor and Unique Melting Taste"
Mr. Kunugiza Daizo has lovingly and carefully raised black-haired Japanese beef heifers (unbred) known as "Awaji Kunugiza Beef" in the unique environment of Awaji Island. Among them, we exclusively use the top-grade "Kunugiza Beef Premium," which is A rank and grade 5, specifically selected for Ono.
Food "Delicious Seasonal Ingredients from Awaji Island and Across the Country"
The seasonal seafood and vegetables are carefully selected by the head chef, who only uses ingredients that meet his standards, sourced from Awaji Island in Hyogo Prefecture and across the country. Additionally, for the charcoal-grilled beef, we exclusively use A5 rank, unbred female black-haired Wagyu beef, selected by a trusted meat expert.
Kota Ono creates exquisite dishes and drinks with great care, highlighting the quality of the ingredients.
As a culmination of Awajishima Ono and the traveling chef Ashiya Ono...Experience the essence of Japan's seasons through carefully selected ingredients, transformed into exquisite dishes with a unique... perspective, experience, and sense of artistry.
Not only the food, but also the beautifully designed interior, tableware that highlights the ingredients, and a selection of sake and wine curated by a certified sake sommelier... all complemented by heartfelt hospitality.
Enjoy the ever-evolving offerings of Ono with all your senses!