A Culinary Playground: An Osaka Food and Drink Guide

Osaka is a city where the very notion of hunger is a delightful anticipation, rather than a gnawing dread. Here, one finds not merely sustenance, but an entire world of culinary curiosities waiting to be explored. From the bustling, neon-lit streets to the quiet corners of traditional restaurants, Osaka is a culinary playground, and it beckons all who dare to indulge. Prepare to embark on a gastronomic journey where taste buds are tantalised and appetites are thoroughly indulged.

So here’s my list of foods and drinks to look forward to, seek out, and try when you visit Osaka.

Takoyaki

Takoyaki, meaning “grilled octopus,” are bite-sized balls made from a wheat and egg batter. They’re filled with diced octopus, pickled ginger, and green onion, then cooked in a special takoyaki pan. The result is a crispy exterior and a soft, chewy interior with a burst of octopus flavor. Takoyaki are often topped with savory takoyaki sauce, mayonnaise, seaweed flakes, and dried bonito.

Where to find good takoyaki restaurants in Osaka:

Takoyaki Tamaya – Indulge in Takoyaki Tamaya’s extraordinary take on takoyaki. With a flavorful lobster broth as its base, each piece is a culinary adventure. Their sampler of eight different flavors, including curry powder, barbecue sauce, garlic soy sauce, and ponzu, is a must-try.
Takoyaki Umaiya – Umaiya offers a minimalist take on takoyaki, simply brushed with takoyaki sauce. This unassuming eatery has garnered acclaim, previously appearing in the Michelin Guide and on Netflix. Established in 1953, it has delighted customers for nearly seven decades and four generations of ownership.
Daigen – Daigen is a no-frills stand beloved by local teens. Run by an elderly couple for decades, Daigen serves up classic octopus balls piled high with green onions, as well as the unique takosen (takoyaki sandwiched by two thin, crisp, shrimp rice crackers). Their batter is the secret ingredient: perfectly soft within, crisp on the outside, elevating this street food staple to new heights.
Takoyaki Doraku Wanaka – These takoyaki are super popular but are on the runny side and not my personal favourite.

Okonomiyaki

Okonomiyaki is a savory pancake made from a batter of wheat flour and egg, enriched with grated yam and shredded cabbage. The name literally means “cook as you like,” reflecting the dish’s customizable nature. As such, it can include various fillings such as squid, shrimp, octopus, or meat. Typically cooked on a hot griddle right in front of you, it’s then topped with a flavorful okonomiyaki sauce, mayonnaise, seaweed flakes, and dried bonito – if you want.

Okonomiyaki at Houzenji Sanpei

mini modan-yaki at Okonomiyaki Mizuno

Where to find good okonomiyaki restaurants in Osaka:

Okonomiyaki Mizuno – Mizuno’s signature dish is the yamaimo-yaki, a delectable okonomiyaki featuring your choice of two toppings from pork sirloin, pork belly, scallop, squid, shrimp, or oyster. This beloved Osaka restaurant is a local and tourist favourite, so be prepared for a queue regardless of the time of day. The line moves quickly, though, and offers a great opportunity to come up with your own business plans.
Oribe – This Michelin Guide restaurant offers a unique fusion of French culinary techniques and traditional teppanyaki, earning it the title of a “teppan bistro.” A standout dish is the innovative “Cabbage Steak,” featuring grilled cabbage topped with gorgonzola cheese and a white dashi sauce. Staying true to Osaka’s culinary heritage, the restaurant also offers classic okonomiyaki and yakisoba. This bold combination of Japanese and French flavors is an absolute must-try.
Jibundoki – This Michelin Guide restaurant elevates the classic Osaka okonomiyaki with a rich, savory twist, incorporating pork and chicken broth into the batter. The signature dish—chewy on the inside, crispy on the outside, and layered with complex sauces—is the star of the show. But don’t ignore the soba-fried rice, foie gras-infused shiitake mushrooms, garlicky Awaji beef, or creative kushiyaki skewers featuring unique combinations like tteokbokki, prosciutto, and cheese.
Houzenji Sanpei – This tiny Osaka restaurant packs a flavorful punch. Their okonomiyaki are a standout, with creative combinations like beef tendon, konjac, and green onion, or shimeji mushrooms, scallops, and cheese – definitely order that. Expertly cooked on an iron griddle until light and fluffy, each okonomiyaki is a masterpiece, customizable with sauces and a fried egg.

Kushikatsu

Kushikatsu are skewered bites of deliciousness, coated in crispy batter and deep-fried to golden perfection. These savory treats can be made with meat, seafood, or vegetables, but some adventurous eateries even offer unique options like fried strawberries. For an authentic Osaka experience, head to Shinsekai, where you can savor kushikatsu in a charming, old-school atmosphere.

Where to find good Kushikatsu restaurants in Osaka:

Kushikatsu Gojoya – This restaurant specializes in innovative kushiage skewers, blending global flavors into traditional Japanese fare. The Michelin recognized chef’s passion lies in crafting unique skewers you won’t find elsewhere in Osaka. From the Italian-inspired squid-ink risotto to the French-infused truffle escargot, each skewer is a culinary adventure. These creative creations (yes) are complemented by classic shrimp and beef options. Lightly coated in breadcrumbs and expertly fried, these addictive skewers are impossible to resist.
Kushikatsu Daruma – This popular Osaka-based kushikatsu chain, a favorite of Anthony Bourdain, offers a variety of skewered fried goodness. Choose from combo meals including a side of Doteyaki (beef tendon and konjac) or opt for individual skewers.
Yaekatsu – Immerse yourself in the lively atmosphere of Shinsekai’s retro alley at a renowned local kushikatsu restaurant. Enjoy the interactive dining experience as your skewers are freshly fried right before your eyes. Be prepared to wait in line.
Echigen – Echigen’s chef transforms the humble kushikatsu into something extraordinary. Classic skewers like beef, shishito peppers, and white fish reach new heights of deep-fried perfection, while daring creations, such as a whole chicken cutlet with wasabi, perfectly complement the restaurant’s understated vibe.

Kitsune Udon

Kitsune Udon is a warm and comforting dish featuring udon noodles in a savory broth topped with a slice of fried tofu (aburaage). Kitsune means “fox” in Japanese, and legend has it that foxes are particularly fond of fried tofu.

Where to find good Kitsune Udon restaurants in Osaka:

Kitatake Udon – Indulge in a bowl of Michelin Bib Gourmand udon at this incredibly popular restaurant. Don’t miss out – arrive early as they often sell out of noodles for the day. So good!
Dotombori Imai Honten – Escape bustling Dotonbori and discover a serene haven where kimono-clad staff await. This historic establishment is renowned for its exceptional udon noodles.
Usamitei Matsubaya – According to locals, only in Osaka, where the best ingredients come together, can the unique taste of Usamitei Matsubaya be found.
Udonzin Beat – Their vegetable udon has earned them Michelin recognition.
Udon-bo Osaka – This Michelin udon restaurant is often hailed as Osaka’s finest. Be prepared to wait in line, but the delicious udon is worth the short queue.

Teppanyaki

Teppanyaki literally means “grilling on a metal plate”, referring to a style of Japanese cooking that involves grilling food on a flat iron griddle. Diners enjoy watching chefs skillfully prepare their meals right in front of them at a counter-style seating. The menu typically features a wide variety of ingredients, but high-quality beef and seafood are the stars of the show.

Where to find good Teppanyaki restaurants in Osaka:

JIBUNDOKI – This Michelin restaurant showcases the chef’s innovative take on teppanyaki, offering an impressive range of dishes. Staying true to Osaka tradition, both pork and mixed okonomiyaki are on the menu. Despite the thick batter, the final product is surprisingly light. The chef’s global culinary influences shine through in the inventive grilled skewers, featuring unique options like nama-fu, salmon tartare, and tteokbokki. To encourage exploration, all skewers are served in bite-sized portions.
Tanpopo – The chef of this Michelin restaurant has honed his skills through relentless self-education and a nomadic culinary journey. His unique approach involves cooking on both iron and copper plates. Delicate dishes like fluffy omelettes and crispy fish cakes are crafted on copper, while hearty fare such as fiery stir-fried noodles and succulent steaks are grilled on iron. The chef’s creativity shines through in unexpected fusions, like the Italian touch of sage in tonpeiyaki (cabbage and pork wrapped in an omelette) or the French flair of rum-infused crepes. Every dish is a testament to his passion and boundless imagination.

Butaman

Butaman are delightful steamed buns filled with succulent pork. These tasty treats can be found at dedicated shops or freshly prepared at supermarkets, convenience stores, and even on the food floors of department stores and train stations.

Where to find good Butaman restaurants in Osaka:

555 Horai Ebisubashi Honten – This chain is known for its butaman but everything on the menu is delicious.

Hako-zushi

Hako-zushi (pressed sushi) also known as oshi-zushi (box sushi) is a type of sushi made by layering vinegared rice and various fillings, such as marinated eel, shrimp, sea bream, and thick egg omelets, inside a wooden mold. This method gives the sushi its distinct shape and allows it to retain its freshness for a longer period.

hakozushi: Box sushi from Hankyu Umeda Main Store B1 level.

Pressed sushi at Kuromon Market

Where to find good Hako-zushi restaurants in Osaka:

Sushitsune – This intimate seven-seat, Michelin Bib Gourmand restaurant established in 1891, is renowned as the birthplace of battera (pressed mackerel sushi). Witness the artful process of crafting battera as the chef meticulously presses vinegared horse mackerel and rice in a wooden mold, then slices it into delicate rectangles.
Yoshino Sushi – Enjoy a hako zushi set lunch at the restaurant or purchase a hako zushi box for takeout.
Food level at Takashimaya and Hankyu Department Store – Explore the B1 level for pre-packaged hako zushi and a wide selection of fresh sushi, sashimi, and maki rolls. These are perfect for a quiet night in.

Benishouga-no-Tempura

Benishouga (red pickled ginger) is created by marinating fresh, young ginger in plum vinegar. The pickled ginger is then deep-fried whole to make tempura.

Deep fried red pickled ginger at Kuromon Market — Deep fried red pickled ginger fish cake at Mansai in Kuromon Market

Where to find good Benishouga-no-Tempura restaurants in Osaka:

Tempura Tarojiro – Don’t miss the chance to try the surprisingly addictive fried red ginger at this delicious tempura restaurant. Because we missed it 🙁
Mansai – This shop in Kuromon Market offers a variety of fried fish cakes, including a unique flavor with red ginger. This is not the best place to try Benishouga-no-Tempura, but in a pinch, it’s an easy option.
Look for red pickled ginger tempura in the deli section of supermarkets.

Other Japanese Food

The following restaurants offer excellent Japanese food, but not necessarily the foods that Osoka is specifically known for.

Sushi

KURA SUSHI Dotonbori

3 types tuna sushi/ sashimi at Kurogin Tuna Store in Kuromon Market

Kizu Uoichi – Don’t miss the popular sushi restaurant on the edge of Osaka’s Kizu Market. Get there super early, around 7 a.m., and be prepared to wait for their legendary tuna rice bowl. I can’t believe we missed out on this!
Daiki Suisan and Kura Sushi – These are conveyor belt sushi chains (kaiten-zushi) with multiple locations in Osaka. We enjoyed the ridiculously delightful experience of an edible sushi parade and I think it’s an experience everyone should have at least once.

Ramen

Chukasoba – soy sauce ramen. Ricke chicken stock with deep black soy sauce, roasted slice pork, scallion, bamboo shoot, black pepper at Jouroku

Niboshi Shoyu Ramen – Soy sauce ramen. Blended soup of chicken stock with soy sauce. Roasted sliced pork, scallion, bamboo shoot, dried laver, egg. at Jouroku

Dotonbori black special ramen at Kingemon Dotonbori

Dotonbori Gold Soy Sauce Special at Kingemon Dotonbori

Ramen Kuon – Ramen Kuon meticulously crafts its ramen, balancing flavors with precision. The noodles, a unique blend of three flours and high water content, pair perfectly with the complex soup made from a rich combination of fish, shellfish, and chicken broths. Try the Shio Soba with a delicate salt-based broth enhanced by sea lettuce and tender pork, or the Miso Soba for a heartier, spice-infused experience.
Hommachi Seimenjo Chukasobakobo – This Michelin ramen shop boasts a soup that is the epitome of dashi perfection. Crafted from a medley of dried fish flakes, kombu kelp, and pike conger, with chicken bones contributing rich layers of taste and depth. To complement the soup, the shop offers two types of house-made noodles: flat for maximum soup absorption and round for delightful texture. Definitely try both!
Ramen Hayato – This Michelin ramen shop owes its fame to its Miso Ramen, featuring bean sprouts dramatically stir-fried in a fiery display. The Shoyu Ramen, a classic Osaka flavor crafted from rich meat and seafood stocks, is another must-try. And be sure to explore the menu’s back page for the intriguing Ura Shoyu.
Menya Jouroku – Menya Jouroku is a rare gem in Osaka’s ever-evolving ramen scene. This Michelin shop serves up authentic Takaida-kei ramen, a style largely overshadowed by trendy newcomers. Its rich, yet surprisingly delicate soy broth, topped with thin-cut pork, has earned raving reviews from ramen connoisseurs. Beyond the signature ramen, Jouroku also offers a satisfying chuka soba (Chinese-style noodles in soup). For a truly special experience, arrive before 10 a.m. on the first Sunday of each month to savor their limited-edition breakfast ramen. And then let me know what you think!
Rai Rai Tei – This is a popular chain that specializes is ramen and gyoza.

Soba

Hanamakin Soba (Hot soba noodle soup with wasabi and nori) at Naniwa Okina

Kamo zaru soba (cold soba noodles dipped into hot duck sauce) at Naniwa Okina

Sobadokoro Toki – This Michelin soba restaurant stays open late, drawing soba enthusiasts with its Hokkaido-grown buckwheat noodles, including rare nihachi and juwari varieties. Seasonal specialties like chilled curry and yuba with mushrooms are complemented by the extensive appetizer menu.
Sobakiri Arabompu – The Michelin chef at Arabompu is captivated by the distinctive buckwheat grown in Japan’s rural landscapes. He meticulously selects the most aromatic buckwheat to craft his own soba noodles. Guests can savor a variety of soba styles: nihachi, juwari, and arabiki, each offering a unique texture.
Naniwa Okina – The third-generation owner of this Michelin soba shop has elevated the craft by transitioning from machine-made to handmade noodles. Every bowl is pure precision: the soba, meticulously strained and cut to ideal thickness, is served at the perfect temperature. The accompanying perfectly balanced dipping sauce accentuates the buckwheat’s aroma. The presentation is as exquisite as the flavor. And of course variety of snacks are also available.

Udon

Ogimachi Udonya Asuro – This Osaka Michelin restaurant offers a comprehensive exploration of udon, showcasing the noodle in countless variations. The chef’s meticulous attention to the mixing process, involving precise water temperature and the blending of two wheat flours, results in udon of exceptional texture and character. Must-try dishes include Hiyakake, where the noodles harmonize perfectly with the dashi broth; Kijoyu, which celebrates the pure essence of the udon itself; and Bukkake, a distinctive blend of noodles and toppings.
Aozora blue – This Michelin udon shop chef brings his expertise in soba-making to the art of udon. Trained in traditional methods, he even grinds his own wheat flour on a millstone. His signature dish, “Arabiki (Coarse Ground) Udon,” showcases this dedication. To let the pure flavor of the noodles shine, he simply garnishes with salt, a technique more commonly associated with soba.
Udondokoro Shigemi – The Michelin udon shop’s chef expertly blends his Kagawa and Osaka expertise. His Kansai-style white dashi, enriched with kombu and dried herring and mackerel for maximum umami, is the soul of the dipping sauce. Look also for typical items such as kake in dashi broth and bukkake with a smaller amount of rich broth, reflecting the chef’s commitment to harmonizing two udon traditions.
Kawafuku Honten – Pull up a stool at the rustic wooden counter and join the lively banter of Kawafuku’s elderly chefs as they expertly fill steaming bowls with udon. The restaurant is renowned for its handmade noodles. Carefully sliced by hand with Japanese knives, the chewy, firm udon is a testament to the chefs’ dedication. Don’t miss the popular curry or tempura udon varieties, or indulge in the Tanuki set featuring inari tofu, fried chicken, and pickled vegetables.

Izakaya

Edamame tofu at Ura-Namba-sakaba Uoden

Shrimp and seasonal vegetable tempura at Ura-Namba-sakaba Uoden

Grilled mackerel sushi at Ura-Namba-sakaba Uoden

The New World – Adorned with pink neon lights and shimmering mirror balls, this Michelin recognized izakaya transports diners to a dazzling new realm. The kitchen mirrors this playful spirit, defying traditional Japanese cuisine with inventive dishes. From a surprising canned mackerel salad to a seasonal fruit shiraae topped with mascarpone, the menu is a whimsical exploration of flavor.
Izakaya Toyo – Every day, Netflix-famous Toyo-san, cigarette dangling from his lips, transforms raw tuna into culinary drama. With a flamethrower in one hand and bare hands in the other, he molds the fish before unleashing a fiery spectacle. The result? Tuna cheeks charred to perfection on the outside, yet raw and juicy within. For an encore, dive into a sumptuous platter overflowing with the richest tuna sashimi, briny sea urchin, and vibrant salmon roe, all balanced by sharp wasabi. I’m so sad we missed out on this experience on our last trip!
Binbiya – Binbiya offers a culinary experience that seamlessly blends the casual atmosphere of an izakaya with the refined artistry of kappo. Known for its exceptional, yet affordable seafood, the restaurant is a must-visit for any food lover. Don’t miss the signature sardines cooked with umeboshi, and look for seasonal dishes like bamboo shoot tempura, spicy radish soba, and striped jack sashimi.
Akagakiya Namba – Japan is renowned for its tiny, smoky standing bars, where cheap drinks and simple fare are the norm. Akagakiya, an Osaka institution since 1923, epitomizes this tradition and is now a chain. Try their doteyaki and kizushi, quintessential examples of minimalist perfection accessible to all.

Tonkatsu

Tonkatsu Daiki – The Michelin restaurant features Kagoshima pork, its batter achieving optimal crispness from a deep-frying in salad oil. Look for Chinese inspiration in the zesty mustard sauce, complementing the dish. And even the rice receives meticulous attention as it’s cooked in small batches for perfect texture.
Tonkatsu KATSU Hana – A veteran of Western cuisine, the chef here found unexpected depth in tonkatsu. The restaurant boasts a curated selection of famous pork brands, allowing guests to tailor their experience based on factors like fat content, meat texture, and flavor profile. His Italian culinary background informs the unique tomato-cumin sauce. The minced cutlet, a blend of various pork cuts, comes highly recommended.

Oden

Hanakujira Honten – Hanakujira’s oden broth is a revelation, brimming with subtle complexities. Unlike its upscale counterparts, this casual spot delivers oden in its purest form: simple, affordable, and utterly satisfying. Just be prepared to brave the often absurd lines, especially when the weather turns cold.

Yakitori

We didn’t visit either of these restaurants, but they both come highly recommended by locals.

Sumibiyakitori Ikoka – This Michelin yakitori house invites you to embark on a culinary journey through the diverse cuts of chicken. To fully appreciate the chef’s artistry, they recommend starting with a five or seven-piece omakase. Round out your meal with chicken tail drizzled with yuzu and crispy chicken skin covered in oroshi ponzu.
Ichimatsu – A dozen counter seats encircle a communal grill, where diners watch as the chef transforms Hinai-jidori chickens from Akita prefecture into exquisite yakitori. From skin and gizzards to the unexpected sashimi, the ever-changing omakase menu is a masterclass in chicken, with pickled kinkan (early stage, unlaid eggs) a standout.

Unagi

Honke Shibato – Freshwater eel is a summertime delicacy with dubious health benefits and Honke Shibato is the gold standard. This 300-year-old restaurant, credited with inventing the local eel preparation, bucks tradition by skipping the usual steaming process. Instead, the eels are brushed with a savory sauce and then expertly flame-grilled. Combined with their unique head-to-tail cutting method, the result is a bold, crispy flavor profile that sets Osakan eel apart from its Tokyo counterpart.

Kaiseki

Shimanouchi Ichiyo – Shimanouchi Ichiyo offers a casual, seasonal kappo (a more casual version of kaiseki) showcasing the bounty of the Seto Inland Sea. The menu changes daily based on the freshest catch, but expect creative small plates featuring unexpected ingredients like sea bream bones, simply grilled shirayaki eel with kelp, and crispy fried sweetfish with tartar sauce. Don’t miss the opportunity to savor a sashimi platter highlighting less common fish like rainbow trout and kawahagi. Reservations are essential.

Sweets

Rikuro Ojisan – Indulge in a famous jiggly cheesecake at this popular Osaka restaurant chain. Grab a whole cake to enjoy later at your hotel, or savor a slice at their upstairs cafe. If the line is long, you can go inside to grab a 2-hour old cheesecake. It will have slightly collapsed, but reinflates well if microwaved.
Sunshine – While the recent infatuation with pancakes of extraordinary thickness has swept Japan and the social media universe, Sunshine has been a paragon of pancake perfection since 1973. Their pancakes, jiggly and fluffy, pair perfectly with a drizzle of maple syrup. Accompany this culinary delight with a robust cup of coffee for a truly satisfying breakfast/dessert.
Mon Cher – Mon Cher has garnered considerable acclaim for its rendition of Osaka’s famous roll cake among locals and domestic tourists. Their Dojima cake is a marvel of texture, featuring a tender sponge generously embraced by a velvety cream, crafted from the purest Hokkaido milk. This spot is on the top of my list of places to visit next time I’m in Osaka.
Kanbukuro – For nearly seven centuries, Kanbukuro has dedicated itself to kuromi mochi (walnut rice cakes). These petite treats are bathed in green bean paste, and topped with shaved ice in the summer. Though not particularly photogenic, the simple charm of these sweets has captivated discerning palates since the days of feudal Japan.

Other

Kyu Yamu-tei – Kyu Yamu-tei is credited with being the restaurant that introduced Osaka to the concept of “spice curry,” a bold fusion of Indian and Japanese flavors. Their daily changing menu features unique, intensely seasoned curry variations inspired by global cuisines. Think beef keema curry enriched with seaweed, miso, and bonito flakes.
Ajihei – Pufferfish hot pot is a beloved Osaka winter tradition, yet the exorbitant prices of the city’s top fugu restaurants can be daunting. Ajihei has cultivated a loyal following by offering a commendable balance of quality and affordability. While their specialty is pufferfish hot pot, I’ve been told that no visit is complete without indulging in their fugu sashimi, fugu roe, or deep-fried fugu. I don’t think I’ve heard anyone actually say that they like pufferfish, and that fact combined with the fact that it might kill you, means we skipped out on this particular experience, but you do you.

Street Food

If one wishes to immerse oneself in the culinary chaos that is Osaka, look no further than the Dotonbori district. Found near Namba Station, this labyrinth of neon lights and culinary delights is teeming with eating establishments, each vying for your attention.

Double stuffed macarons at over macaron — Double stuffed macarons at Over Macaron – we didn’t try any but they’re pure kawaii perfection

Smile Egg near Dotonbori – I still don’t know what this is, but there was always a long line

Kuromon Market is a cacophony of sights and smells that may prove overwhelming to delicate sensibilities. Here, one is confronted with a dizzying array of edible oddities, from the familiar to the bewildering. We spent a lot of our time in Osaka eating our way through this market.

Crab Stick Cheese at Kuromon Market – possibly the best thing I ate in Japan

Octopus Cracker in Kuromon Market – huge and crispy

America-mura is a chaotic microcosm of youth culture in Osaka. It is a place where trends are born, and fashion is a religion. Picture a labyrinth of narrow streets teeming with individuals sporting attire that I dare not describe on this page. And the culinary landscape of America-mura is as chaotic and eclectic as its fashion. From traditional takoyaki to unfathomable fusion creations that defy description, the options are as endless as they are questionable.

Ice cream hot dogs at Ice Dog in America-mura, which we sadly did not try

If you seek a glimpse into eras long past, the Shinsekai district awaits your presence. It is a place where time seems to have paused, a relic of bygone decades. There, amidst the shogi parlors, one might imagine oneself transported to a forgotten age. Kushikatsu shops cling to life solely on the district’s reputation as the birthplace of kushikatsu.

Finally, if you should find yourself wandering aimlessly through the labyrinthine expanse of Osaka Station and manage to emerge unscathed, you may discover, a mere ten-minute walk to the south, a district known as Kitashinchi. Though we did not visit this area, it is said to be another haven for those with a penchant for unique restaurants in Osaka

Non-Traditional Restaurants in Osaka

I didn’t know I was going to Japan to eat pizza, but I definitely don’t regret it.

Pizza

La Pizza Napoletana Regalo – Two years after claiming the silver medal at the 2013 World Pizza Championships in Naples, Tomohisa Niizoe returned home to open Regalo. His one-man pizzeria has become a local sensation, with its signature limone and margherita pizzas, crafted in a custom oven, challenging the best Italy has to offer. Go a little before opening time to get in line.

Kanpai!

Don’t miss out on this! This article is also featured on GPSmyCity. To download this article for offline reading or create a self-guided walking tour to visit the attractions highlighted in this article, go to Walking Tours and Articles in Osaka.

I hope you enjoyed this guide to food and restaurants in Osaka. If you want more, here’s everything you need to know about visiting Osaka. And here’s everything else I’ve written about Japan.