With its timeless vibe, Baika’s slower pace and rich food culture makes it a welcome getaway from the hustle and bustle of central Osaka.
For Matt Kaufman's latest contributions to The Japan Times, see below:
Noodle chef Takashi Omae on coming up with ramen-udon noodle fusion recipes, how COVID-19 has impacted business and his recent film debut.
Tokyo-based actor and writer Clive Davies on what, exactly, a saigen reenactment drama is, the hardest thing he's ever done for a shoot and his film reviews — all 7,000-plus of them.
Osaka-based artist Gregory Hilton on the 1980s New York downtown art scene, how his recent gallery show art utilized Roombas and what he misses about his Texas hometown.
Bistro New Orleans owner-chef C.C. Haydel on the differences between Cajun and Creole cuisine, his go-to cocktail and the hardest ingredients to find in Japan.
Five of the best bars where you can cut loose in Kyoto.
At Cafe Y, "Toast Lady" Chisato Kijima has been serving airline personnel, students and local families massive, homestyle meals for 43 years and counting.
Located in Osaka's vibrant, working-class district of Nishinari, this restaurant serves up authentic local dishes at affordable prices.
Rock stars Haruko Sakuragawa and Yasuhiro Ando serve up innovative kushikatsu skewers — Osakan soul food — in a blues-themed environment.
Don't let Doner Kebab Chao's nondescript "take-out joint" decor fool you: It serves some of the most innovative chicken and beef doner kebabs in Osaka.