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May 03, 2024
 

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OSAKA RESTAURANTS

Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Oct 21, 2017
Sato no Ie Hanase: Kyoto-level kaiseki for all seasons
At Sato no Ie Hanase, Kyoto's loss is most definitely Osaka's gain.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Oct 21, 2017
Umaiya: Anything you like, as long as it's takoyaki sans mayo
Umaiya is old-school. There are no innovations here, and furthermore there's no mayonnaise, so don't bother asking for it.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Sep 23, 2017
Matsushita: Polishing the tradition of fine soba
After living in France for nearly a decade, Toru Matsushita returned to his hometown of Osaka and took up where he left off in the French capital. Before long he was settled back into preparing and serving soba.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Sep 23, 2017
Beer Belly: Minoh's Tenma branch has solid suds, tapas
The first time I had a Minoh beer was on a stool years ago at a makeshift bar out the front of its brewery in the affluent suburb of Osaka that gave the beer its name. Since then, the award-winning brewery has been transformed into a brew house and pub, and they have added a second pub in Tenma, central Osaka, which also happens to be one of this city's liveliest eating and drinking districts.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Aug 26, 2017
Southern Peas: A little slice of New Orleans
Chef Katsutoshi Uezoma first discovered New Orleans while on a trip to New York.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Aug 26, 2017
Sushi Masa: Three sushi restaurants, one charm
Getting in and out of Sushi Masa is much like trying to maneuver in a walk-in closet.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Jul 22, 2017
Kiji: Innovation and tradition in 'okonomiyaki'
As everyone in Osaka and every guidebook about the city will tell you, okonomiyaki, that pancake-like Japanese dish, is this city's soul food. It's comfort food, fit for every man, woman and child. Some might argue the same for takoyaki, octopus batter balls, but that is another discussion for another column. This is about okonomiyaki, and what might be one of the best places to chow down on the city's most famous dish.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Jul 22, 2017
Le Sucre-Couer: Riding the wave of boulangerie culture
We are living through a renaissance for the boulangerie in Japan. In just about every city and town across the country you'll find artisanal bakers making quality baguettes, epi, croissants and pain au chocolat.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Jun 24, 2017
Kinki Daigaku Suisan Kenkyujo: Take the farm-grown bluefin tuna taste test
Some fish swim in universities. Or university-run fish farms, to be exact, and upon graduation they end up as sashimi served over a bed of crushed ice.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Jun 24, 2017
Takeuchi Udon Ten: For those who like high volume
Not all udon is created equal. I thought it was just me who was having a hard time, until I surreptitiously looked around and saw that a few other diners were also struggling.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
May 27, 2017
Kunsei Lover Fumo: where food is better smoked
At Kunsei Lover Fumo, smoking — of the food, that is — is so desirable that it appears twice in the name of the restaurant, first in Japanese (kunsei) and then in Italian (fumo).
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
May 27, 2017
Sumiba Yakitori Enza: U.S. cinema meets grilled chicken
It's not quite cinema-dark inside Enza, but it's not far off. Indeed, the cinema connection is apposite: In many ways Enza is as much about yakitori as it is about icons of American cinema.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Apr 22, 2017
Soryuko: spoiled for choice and big portions
The menu at Soryuko, a popular Chinese restaurant in Tenma, runs to roughly about 200 items, bound together in a large laminated volume. Narrowing this down to a few choices can be dizzying, but here's a hack that will help: put down the menu and go for a walk.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Apr 22, 2017
Sandwich Factory: curious atmosphere, huge selection
Using the word factory to describe a restaurant lends a sort of industrial, rugged feeling. You're ready for something heavy duty.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Mar 24, 2017
Gomachu: Imbuing tofu with the power of sesame
At Gomachu, tofu is fun, and possibly even exciting. It may even be sexy — the jury is still out.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Mar 24, 2017
Teianda: Cooking with the heart and soul of Okinawa
On the corner of Ogimachi Park directly west of Umeda you'll find a little oasis of Okinawan cuisine and culture.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Feb 24, 2017
Nuwara Kade: Sri Lankan cuisine that take spice seriously
Hands up if you think spicy food in Japan could do with being (a whole lot) spicier?
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Feb 24, 2017
Takoriki: Where champagne and takoyaki meet halfway
A few years ago, Katashimo Winery in southern Osaka brought out Tako-cham, a limited-edition sparkling wine that, as is suggested by its name, is an ideal partner for takoyaki, the nation's favorite batter ball.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Jan 27, 2017
Asai Togei: Traditional 'kaiseki' with an Okinawan twist
Kousei Togei, chef and owner of Asai Togei, comes from Yonaguni Island, one of Japan's most far-flung outposts. On a clear day, the mountainous coast of Taiwan is visible from this Okinawan island. Togei has the laid-back disposition of someone who grew up in eternal sunshine. He left Yonaguni for Osaka after graduating from high school, but his connection to the island endures: decorative textiles made using an Okinawan weaving technique known as hana-ori are on display in the restaurant and Togei, like many other transplants, flavors his food with condiments from his homeland.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Jan 27, 2017
Bokkoshi: Umami-rich ramen that defies expectations
The house special at Bokkoshi is a little confusing — but, that's a good thing. Called Niwatorisayu, this version of chicken-based ramen is served in a tall, deep black bowl and looks extremely creamy. In fact, the broth looks so creamy that it could almost pass for clam chowder or thick chicken soup. Preparing to take your first sip, you're expecting a rich, velvety taste. But it never comes.
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People visit the Ameya Yokocho market in Tokyo's Ueno district during the Golden Week holiday on Tuesday.
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U.S. President Joe Biden speaks in Syracuse, New York, on April 25.
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Kishida sets sights on energy and climate in South America trip
Prime Minister Fumio Kishida will use a policy speech in Sao Paulo to set out his vision for ties between Japan and South America, almost 10 years after former Prime Minister Shinzo Abe advocated for stronger ties between the two in the same city.
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Japan wants you to spend more with ‘luxury tourism’
Performers play a traditional drum unique to Wajima, Ishikawa Prefecture, in the prefectural capital of Kanazawa on March 16 to mark the extension of the Hokuriku Shinkansen line to Tsuruga Station in Fukui Prefecture.
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