Uo China Yo

This down-to-earth Chinese restaurant occupies a small space in the Fukushima area and lives up to its potential — just look for the circular window and red signage to find some of the best Cantonese cuisine in town, jazzed up with seafood-centric affairs. Fish still takes center stage, with the chef sourcing fresh catches from the Izu Peninsula to create exciting dishes like soft-boiled abalone with caviar and shark fin with Shanghai crab sauce. He remixes familiar flavors with premium ingredients — think seafood mapo tofu with cod milt and wagyu beef unsparingly sprinkled with black pepper — and plots them around a menu with classics like shrimp mayo and steamed red seabream that are plump, moist and bursting with aroma. The shrimp-and-egg noodles, mixed with roe and topped with heavenly sea urchin, are impressive, but the soft-boiled abalone with caviar and spiny lobster might be even better. This is all served in a subdued, 25-seat dining room with a service style that is more efficient and educational than pretentious. The price range sits comfortably between budget-friendly and high-end, which is always a steal for well-executed multi-course Chinese cuisine in Osaka. Michelin Guide accolades 2024 - Bib Gourmand