Written by hand, not generated. Dishes, markets, timing and prices for Osaka.
Osaka still uses the word kuidaore — eating yourself into ruin. The city runs on flour-based street food eaten standing up, and its broths are lighter in colour than Tokyo, leaning on the sweetness of the ingredients instead.
Octopus in a batter ball, topped with sauce and bonito flakes. The inside is extremely hot — take care.
A cabbage-heavy batter cooked on a griddle. The Osaka style mixes everything together before cooking.
Skewered fried food dipped in a shared sauce pot. The rule is one dip only — never double dip.
Udon topped with fried tofu, in a broth noticeably lighter in colour than Tokyo.
Beef and pork offal grilled over charcoal or a griddle. Evening drinking food.
The tourist core, dense with signage and food stalls.
A market where seafood and snacks are grilled and sold on the spot.
An older entertainment district, now the home of kushikatsu.
Home to a Koreatown, with grilled meat restaurants and Korean grocers.
An office district, strong on evening izakaya and lunch sets.
What it costs — Six to eight takoyaki run JPY 500-700, okonomiyaki JPY 900-1,300, and kushikatsu JPY 150-250 per skewer.
JP