Craft Beer Base, a hole-in-the-wall pub, opened last year and is a short hike west of Umeda. Downstairs, it’s a tachinomiya (standing bar), while upstairs has seating. On a recent midweek visit, what the pub lacked for in atmosphere — it was more library ...

The fuss is about sushi — or teori-zushi to be precise, which is a riff on maki-zushi, the sushi that comes rolled in nori (seaweed) and that you find everywhere from supermarkets to sushi restaurants. At Awomb, however, it’s you who does the rolling, ...

Wakisaka is a mom-and-pop restaurant that specializes in Osaka’s soul food: okonomiyaki. From what I could tell the small but cozy restaurant abuts their living quarters so that the pair don’t have far to travel. Mom works the floor while Pop works the teppan, ...

Okuman is all about the fish: head, bones, fins and tail. And eyes and scales, and entrails too — that’s what you get at Okuman.

Whether you dig the earth-friendly vibe or not, the ramen is to die for. The “plain” tantan ramen is anything but plain. The broth is made from peanuts and sesame and has a uniquely delicious nutty flavor as a result.

There are a handful of other branches of What’s dotted around Kansai: What’s the Kitchen in Gion, two What’s butchers and What’s the Store in Shiga. This What’s is mid-priced; in Gion it’s expensive. What’s the story with the name? Although I asked, I ...

Inakatei is a gem of an izakaya. Obansai (Kyoto home-style cooking) features heavily, but not exclusively, on the menu. And if it’s fish you’ve come in search of, then you won’t be left wanting.

The chefs at Tepparnya make good use of the teppan, the hot plate that dominates the kitchen counter, and so should you. We had a rump of tender beef steak served on a chopping board with Dijon mustard, a pinch of salt and pepper ...

Chankonabe is wedded to sumo in the same way as whiskey is to the Wild West and cowboys; they’re both fuel for fightin’. Terao Tsunefumi, the man behind this eponymous restaurant, is a well-respected sumo wrestler who had a career in the ring spanning ...

It’s not just that owner-chef Shinichi Araki has a hotline to the best and freshest in nearby Tsukiji market. He understands exactly what’s at the peak of its season, and how to prepare it.

I was there for the French toast: voluminous, coquettish, accompanied by a twirl of soft-serve ice cream and a drizzle of maple syrup.

Besides all the usual cuts of chicken, there are lots of good things wrapped in bacon, such as asparagus, mushrooms and even mochi rice cakes. You’ll also find tofu, seafood, spuds and veggies all primed to go on the charcoal.

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