The Best Dishes to eat when Visiting Osaka

One word best describes Osaka: kuidaore. It literally means “to damage yourself via excessive eating.” It is because of this spirit that Osaka has become Japan’s cuisine capital and a strong candidate for one of the top gastronomic cities in the world. Even when facing difficult opponents like Tokyo, the city with the most Michelin-starred restaurants on the planet, Kuidaore’s approach distinguishes Osakans in their single-minded pursuit of gustatory superiority.

Osaka is a lot of fun, and it’s easy to get into the city’s unique culinary culture, but be warned: a lot of it is cheap, fried, and tasty! You may easily load yourself with all kinds of strange and amazing Japanese dishes with so many locations to visit and things to eat along the road. In this complete Osaka food guide, learn about Kansai cuisine and where to eat in Osaka.

Takoyaki

If you’ve done any research on Osaka and its street food, you’ve almost certainly come across takoyaki. Takoyaki are tasty octopus balls topped with aonori and served with a special takoyaki sauce, bonito flakes, spring onions, and Japanese mayonnaise (edible green seaweed). In Japan, these delectable little hot savoury balls with a bit of octopus in the middle are known as “soul food” and are extremely popular among natives. Tako yaki literally translates to “grilled octopus.” Tako means “octopus” and yaki means “grilled or fried”.

Takoyaki can be found on almost every street corner in Osaka, but my personal favourite was Akaoni. It was one of the greatest takoyaki restaurants in the city, according to the Michelin guide, but it was forced to close because to the pandemic. But don’t worry, as I previously stated, there are literally takoyaki restaurants on every corner in Osaka, but here are a couple that are rated among the best: Atchichi-hompo Dotombori, TakoTako Osaka, and Takoyaki Yamachan honten.

 

Okonomiyaki

Osaka’s okonomiyaki, a meal that originated in Osaka and that people passionately love to eat, is comparable to takoyaki in terms of constituent makeup.

Many people enjoy okonomiyaki, and because of its widespread popularity in Osaka, it is definitely something you should try when you visit. Part of the fun of eating okonomiyaki is watching it being prepared right in front of your eyes and sharing it with a group of friends.

Flour, eggs, dashi stock (dry fish stock), and a lot of finely sliced cabbage are all used in the batter mixture. After the batter has been well mixed, it is fried on a hot griddle at the restaurant, sometimes immediately in front of your eyes, and topped and decorated with the contents to complete the okonomiyaki variant you requested.

The okonomiyaki is then divided into pizza-like slices, which you may consume by cutting off a bite or lifting up your entire slice to your mouth with your unique spatula.

 

Kushikatsu

Kushikatsu is an appealing snack in Osaka, and one of the city’s most popular meals that you must taste on your visit. The term refers to skewered meat or veggies, similar to yakitori chicken sticks, however they’re not just chicken and are panko-crumbed and deep-fried. Daruma, now one of the city’s largest and most well-known kushikatsu restaurant chains, is reported to have begun selling kushikatsu, or skewered beef, as a fast fix lunch for labourers in 1929. Kushikatsu, which is inexpensive, simple, and, of course, tasty, grew in popularity among Osaka’s working-class residents throughout the war years.

Fast forward to now, and who doesn’t enjoy skewers of bite-sized deep-fried morsels? You may get them on the street or order them a la carte at speciality restaurants all across Osaka. If you’re looking for Osaka’s best kushikatsu, head to the nostalgic Shinsekai, where several eateries are open 24 hours a day, or the Tsutenkaku area. Double-dipping is a big no-no, so keep that in mind. In Osaka’s pleasant drinking culture, kushikatsu is a must-have food to go with a sake or a beer.

 

Ikayaki

Ikayaki is the name for squid from Osaka. Squid is referred to as “ika,” and fried is referred to as “yaki.” There are two forms of Ikayaki: one is simply grilled squid that is then chopped into bite-sized pieces and can be found all across Japan, and the other is grilled squid that is then sliced into bite-sized pieces. The other is a type of squid pancake that is very popular in Osaka.

Ikayaki is an element of Osaka’s ‘powder culture.‘ This concentrates upon flour-based foods that are quick and delicious. This Osaka squid pancake is reported to have originated in the Momodani Yakiya Kaiyukan shop around 1950. Ikayaki was formed in the same way that okonomiyaki was created by combining common ingredients. The use of a batter and thinly sliced squid allowed people to swiftly cram flavour and nutrition into the dish.

 

Yakiniku

Not only does Japan excel at serving fish and shellfish, but grilled Japanese beef and steak is another cuisine you won’t want to miss while visiting Osaka. Japanese beef is the holy grail of meat for almost any meat lover – it’s the kind of steak you’ll dream about. Yakiniku is a Japanese method of grilling beef in which the meat is cooked on a tabletop charcoal grill in the centre of the table. Yakiniku, which is similar to Korean barbecue, meaning “grilled beef” and is a popular dish in Osaka. Kobe is home to the world-famous Kobe beef, which is regarded as one of Japan’s highest-quality wagyu (Japanese beef). You can grill with your friends in yakiniku restaurants all across Osaka, or get grilled wagyu pork sticks to-go from a street seller.

 

Horumon

Horumon or horumonyaki is similar to yakiniku, except you’re cooking various random meat components including organs, offal, giblets, and innards, following the idea of “waste not, want not.” It was first introduced to Osaka by a yoshoku (Western-style cuisine) chef in 1940, who promptly patented the phrase “horumonyaki.” Horumon is derived from the term hormone, which also serves as a double meaning because it sounds close to the Kansai-Osaka dialect phrase for “discarded products,” which corresponds to the Japanese philosophy of mottainai, or avoiding waste.

Horumonyaki is both practical and delicious, having a reputation for being a “stamina-building” cuisine that pairs well with beer. A delectable entry-level horumon is beef sinew grilled in a sweet miso and mirin sugar marinade (doteyaki). Grilled livers, kidneys, intestines, and hearts, grilled livers, kidneys, intestines, and hearts, try it all and grill your own horumonyaki in Osaka.

 

Udon

Udon is a thick, chewy Japanese noodle made from wheat flour that can be eaten in a variety of ways. Aside from the thickness difference, udon is a more elegant noodle option than ramen.

It appears to be a bit plainer in flavour (the broth or sauce is often not as heavy or salty as ramen), and it’s a more delicately flavoured noodle, with a more delicate eating manner.

That isn’t to say it isn’t one of Osaka’s must-try dishes; it is incredibly popular and delicious. Udon noodles come in a variety of flavours and preparations, including curry, hot soup, cold soup, and even dry with a dipping sauce.

Despite the fact that restaurants in Osaka provide a variety of Japanese udon dishes, kitsune udon is a local favourite style that originated in the city. The udon noodles are served in a light dashi stock broth with a piece of sweet stewed tofu as the main garnish.

 

Oden

Oden is a Japanese winter dish that consists of a variety of ingredients boiled in a broth with a hint of both dashi and soy sauce, giving it a mild and calming flavour. While the oden pot can be filled with a variety of foods, daikon and yaki chikuwa are two of the most popular and should be included in every oden meal. Oden is a type of Japanese dish that comes in a wide variety of flavours and may be found anywhere in Japan, from street food carts to Michelin-starred restaurants.

The kitsune variant of udon noodles was originated in Osaka and is popular throughout Japan. The Osaka style soup has noodles in a light dashi fish stock broth and is topped with a piece of deep-fried tofu skin (abura-age) that has been stewed in sweet soy sauce. The word “kitsune” comes from the legend that abura-age is a fox’s favourite food, and is also used on the outside of an inarizushi (rice ball wrapped in tofu skin). Although this simple yet satisfying udon meal originated in Osaka, it is now frequently consumed throughout Japan.

 

Sushi and Sashimi

The simplicity, freshness, and presentation are all characteristics that lead to sushi being such a wonderful dining experience in Japan. Sushi and sashimi may be found everywhere in Osaka, from supermarkets and cheap booths to high-end sushi restaurants and everything in between.

When visiting Osaka, you must eat the local sushi and sashimi, which are simple but wonderful. It’s unexpected that Osaka, as a port city, features one of Japan’s largest fish markets, Osaka Central Fish Market. Osaka has a laid-back beach vibe with canals flowing across the city and fresh, high-quality seafood to match. Freshly sliced sushi may be found all across the city, from the finest sushi restaurants to small markets like Kuramon Ichiba. Even store sushi bento boxes are exceptionally fresh and convenient to grab when you’re exploring on the run. Sushi on conveyor belts is a pleasant, laid-back way to eat sushi in Osaka, but sitting down to an omakase chef’s special sashimi plate is also a must-do.

 

Kappo Cuisine

Kappo is Osaka’s answer to gourmet dining, a specialised meal that rivals Kyoto’s beautiful kaiseki. In Kyoto, a kaiseki meal is a multi-course meal that combines craft and food. Kappo in Osaka is similar in that it serves high-end cuisine with a focus on cutting, cooking, and preparation, rather than hiding what goes on behind the scenes. It’s a touch more rustic, but the end product is always fresh and inventive foods that are attractively presented every time. Dining at Kappo is also unique in that you are seated at a bar-counter, with an open kitchen and chefs working right in front of you. You watch the chefs prepare your meal as they watch you eat; it’s an immersive, interactive experience that can only be found in Osaka. Kigawa, along with other high-class eateries, is the big brand in kappo dining in Osaka. When visiting Osaka, you must try kappo, the Osaka variant of kaiseki cuisine.

 

Butaman

Of course, the simple steamed pork bun originated in China, but it is now widely available throughout Japan and is known as butaman in Japanese. With their headquarters proudly located in the centre of Namba, the exquisite pork bun specialists at 551 Horai have brought Osaka some recognition in the butaman game. It’s so popular that 170,000 buns are sold every single day! The butaman are always great, with juicy pork and spongy buns, and their other dumplings, such as gyoza, are also delicious. It’s a must-try snack in Osaka, sold in sets of even numbers for good luck.

 

Jiggly Cheesecake

Rikuro Nishimura founded Rikuro-Ojiisan, the company in charge of manufacturing Japan’s fluffiest baked cheesecake (or, Uncle Rikuro). According to legend, Rikuro began his career as a poor pastry cook before becoming famous for inventing the ever-popular Japanese cheesecake. This jiggly, wobbling, sweet, and delicious cheesecake is a must-try dessert in Osaka after hitting the famous takoyaki shops and okonomiyaki restaurants.

Rikuro’s flagship store is in Namba, and the Kansai region has 11 more locations. Uncle Rikuro, on the other hand, does not intend to grow in order to retain it as an Osaka delicacy, so if you want to try it, you’ll have to travel to Osaka. It’s without a doubt one of Japan’s best cheesecakes.

 

So there you have it: all of your favourite Japanese foods that symbolise Osaka in some manner. With our handy guide, you can explore the many regions of Osaka and know exactly what to eat in Osaka. You can have it all in Osaka, whether it’s informal street food or a gourmet kappo lunch, with the city’s vibrant culinary culture rapidly lulling you into a food coma. On your vacation to Osaka, try okonomiyaki, takoyaki, sushi, and kushikatsu, and make sure to sample okonomiyaki, takoyaki, sushi, and kushikatsu. Because Osaka is sometimes referred to as Japan’s kitchen, you can always count on a high standard of food quality in this food capital.

Here some premium locations for the best food in Osaka:

• Takoyaki
  Atchichi-hompo Dotombori
• TakoTako King
• Google Maps
  Takoyaki Yamachan Honten
• Okonomiyaki
  Chibo Dotonbori
• Google Maps
  Mizuno
• Ajinoya
• Kushikatsu
  Kushikatsu Daruma Shinsekai
• Yaekatsu
• Tengu
• Ikayaki
  Hanshin Department Store Umeda
• Naniwa Kuishinbo Yokocho
• Yakiniku
  Matsusakagyu Yakiniku M
• Yakiniku Rokko
• Yakiniku Dotonbori
• Horumon
  Horumon Dotonbori
• Marufuku
• Horumon Kappo Sankyu
• Udon
  Kamaage Udon Ikegami
• Dotonbori Imai Honten
• Kitsune Udon Kineya
• Oden
  Takomasa Honten
• Oden Yamatoya
• Mikuni Oden
• Sushi and Sashimi
  Harukoma Sushi
• Endo Sushi
• Ichiba Sushi
• Kappo Cuisine
  Kigawa
• Fujiya 1935
• Osaka Kappo Kusunoki
• Butaman
  551 Horai
• Horai Honten
• Jiggly Cheesecake
  Rikuro-Ojiisan Cheesecake