Nov. 24 (Bloomberg) -- Visitors to Japan who confine their stay to Tokyo are missing out on culinary treats in the western cities of Osaka, Kyoto and Kobe.

Some of the nation’s finest cuisine, such as Udon-suki, a hot-pot dish, and everyday standards like takoyaki (octopus dumplings) and kushi-katsu (a variety of meats, seafood and vegetables fried on skewers) are all associated with these cities. Little wonder that the Michelin Guide found its way here. It introduced its Kyoto-Osaka edition in October.

Osaka City Center

La Baie: Ritz-Carlton 5th Floor, 2-5-25 Umeda, Kita-ku, Osaka. Information: +81-6-6343-7020; http://www.ritz-carlton.co.jp

What: Fancy French.

Why: If you need to impress a client, this place will probably do the trick. Go ahead and check the boxes for flawless service, gorgeous decor and unique culinary creations.

Where: In the stylish Ritz-Carlton hotel in Umeda.

When: An extra-special dinner or deal-making lunch.

Bar: Yes.

Private Room: Yes.

Matsumoto: 1-6-19 Sonezakishinchi, Kita-ku, Osaka. Information: +81-6-6341-6802；http://www.kitashinchi-matsumoto.com

What: Traditional Japanese.

Why: Fine Japanese cuisine in an elegant atmosphere. It’s pricey at night. Lunch won’t break the bank.

Where: Kitashinchi.

When: Lunch, for the kaiseki course.

Bar: Yes.

Private Room: Yes.

Mogami: 1-10-16 Sonezakishinchi, Kita-Ku, Osaka. Information: +81-6345-9085; http://www.kushi-mogami.co.jp/s-kitashinchi

What: Kushi-katsu.

Why: Plush surroundings to sample an Osaka favorite: a range of vegetables, seafood and meat in a light batter. Your national flag is put on display if you’re feeling patriotic.

Where: Kitashinchi, Osaka’s main dining and entertainment district for business people near Osaka Station.

When: Early dinner, just as the nearby entertainment district is coming to life.

Bar: No.

Private Room: No.

Business District

Hanamaru-Tei: 2-3-4 Fushimi-cho, Chuo-ku, Osaka. Information: +81-6-6244-0009; http://www.hanamaru-tei.com

What: Okonomiyaki, a savory pancake dish which means “what you like.”

Why: You can enjoy great okonomiyaki starting at less than 1,000 yen ($11.26) and kushi-katsu in a more casual atmosphere. Our recommendation is “The Hanamaru Special” at 1,650 yen, which combines shrimp, scallops, octopus, squid and beef.

Where: Honmachi covered shopping district near Midosuji, Osaka’s main thoroughfare.

When: Anytime.

Bar: No.

Private Room: Booths provide some privacy for business deals/heart-to-hearts.

Mimiu: 4-6-18 Hirano-cho, Chuo-ku, Osaka. Information: +81-6- 6231-5770; http://www.mimiu.co.jp/mimiu/top.html

What: Udon-suki.

Why: The birthplace of Udon-suki, a hot pot of seafood, local vegetables and chewy udon noodles that has spread over much of the country. This dish brings people together. Bring your clients and get to know them better in this casual setting.

Where: Honmachi, Osaka’s central business district.

When: Dinner, especially when seeking a cozy retreat during the winter months.

Bar: No.

Private Room: Yes, for up to 20 people for parties/office gatherings.

Mitte: 2-3-13 Azuchi-cho, Chuo-ku, Osaka. Information: +81-6- 4705-9059; http://www.mitte.ne.jp

What: French

Why: Intricate dishes served in a bright setting with modern decor. Excellent service.

Where: Honmachi’s Kokusai Building, also home to Bloomberg News’ Osaka bureau.

When: Business lunch or a relaxing dinner.

Bar: Yes.

Private Room: Yes.

Amusement Area

Tora-chan: 1-7-13 Dotonbori, Chuo-ku, Osaka. Information: +81-6- 6213-5651; http://www.tora-chan.net

What: Yakiniku barbecue.

Why: A top choice for meat lovers, who can get the finest cuts served in a very clean environment.

Where: Hozenji-Yokocho, a cobblestone lane near Namba, Osaka’s southern entertainment district.

When: Evening

Bar: No.

Private Room: Yes, for small groups.

Off the Beaten Path

David Senia: 4-11-5 Nishitenma, Kita-ku, Osaka. Information: +81-6-6367-5088; http://www.davidsenia.com

What: French/Mediterranean.

Why: A bar seat offers the best experience at this stylish, modern brasserie. David, the owner from Nice, France and former star chef at La Baie, loves to chat with diners and share his passion for food.

Where: Basement of Umeshin East Hotel in Umeda. The hotel was closed in August. The restaurant reopened in October after renovations.

When: Romantic dinner or quiet evening with clients.

Bar: Yes.

Private Room: No.

Museo della Farina: 3-7-11 Shinmachi, Nishi-ku, Osaka. Information: +81-6-6534-3443; http://www.museodellafarina.jp

What: Italian.

Why: Pasta, prosciutto, wine and good value.

Where: West of the Midosuji main thoroughfare, in a quieter quarter of central Osaka.

When: Dinner

Bar: Yes, with fine selection of wines.

Private Room: No.

Kyoto

Daikiku: 1-115 Kitashirakawa Maruyama-cho, Sakyo-ku, Kyoto. Information: +81-75-724-8159; http://www.daikiku.com

What: Traditional Japanese

Why: The restaurant is renowned for its hamo, or pike eel. Prices are reasonable, the servings, large.

Where: Northeastern Kyoto, offering a charming atmosphere away from the city center.

When: From June to September, when the restaurant offers only hamo dishes.

Bar: No.

Private Room: Yes, but for an additional charge.

Hyotei: 35 Nanzen-ji Kusakawa-cho Sakyo-ku, Kyoto. Information: +81-75-771-4116; http://hyotei.co.jp

What: Traditional Japanese.

Why: The Zen garden view alone makes this the perfect place to revive the tradition of the power breakfast. The traditional “okayu” porridge set is reasonably priced and healthy to boot. Dinner is said to be good but expensive. One of the seven 3-star restaurants in the Michelin Guide.

Where: Next to the Nanzen-ji, a 700-year-old Zen temple.

When: Morning.

Bar: No.

Private Room: Yes. Worth booking for its calming atmosphere.

Kobe

Kobe Motomachi Bekkan Botanen: 1-11-3 Motomachi-dori, Chuo- ku, Kobe, Hyogo Prefecture Information: +81-78-331-5790； http://www.botanen.jp

What: Chinese

Why: Reasonable prices, good quality Cantonese-style food.

Where: JR Motomachi station, near Kobe’s bustling Chinatown.

When: Early evening because of its 9 p.m. closing time.

Bar: No.

Private Room: Yes.

(Masatsugu Horie is a reporter for Bloomberg News. The opinions expressed are his own.)

--Adam Le, Shunichi Ozasa and Drew Gibson contributed to this story. Editors: Drew Gibson, Yvette Fernandez.

To contact the reporter on this story: Masatsugu Horie in Osaka at mhorie3@bloomberg.net

Last Updated: November 23, 2009 10:00 EST