From street stalls serving extraordinary dishes at laughably low prices to chef fine dining restaurants with meticulous menus, Osaka is far more than just a foodie destination. This is a city where food is language, tradition and identity.
It’s a place where every bite has a rich past and a modern flair. When it comes to eating, Osaka holds nothing back. It’s where the term Kuidaore, meaning “eat until you drop,” was born. And it’s no exaggeration. In Osaka, eating is a full-sensory, all-day affair, with every bite savored.
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Osaka
(Photo: Shutterstock)
Tokyo may be Japan’s beating heart, the center of business, fashion and innovation, but for food lovers, the pulse shifts south, to Osaka, Japan’s second-largest city.
If Tokyo is a hurricane, an overwhelming swirl that sucks you in, chews you up and spits you out breathless, Osaka is spring weather by comparison. Don’t be fooled; this is still a major, bustling city. But it’s more user-friendly, with charming neighborhoods, narrow alleys, lively markets and countless excellent places to eat.
It’s hard to go wrong. Unless you wander into a tourist trap on one of the main streets, you’re likely to eat well wherever you go. There’s a reason for that. Osaka is the birthplace of Kuidaore, which literally means “eat until you drop.” It may sound dramatic, but here it’s just a way of life.
That culinary culture dates back to the Edo period (1603–1868), when Osaka played a central role in Japan’s food history. The city became a hub through which the best ingredients from across the country passed en route to other cities.
It was also here that Dashi, the fundamental Japanese soup stock that forms the base for soup and many simmering liquids, was refined and perfected. Osaka has become a hub for culinary innovation, and it remains so today, offering high-quality food at every price point.
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Street food in Osaka, a gastronomic delight
(Photo: Assi Haim)
But don’t just take our word for it. Consider the numbers: Osaka ranks fourth in the world for Michelin-starred restaurants, boasting 93 in total, including 80 with one star. And because food in Japan is relatively affordable, fine dining doesn’t necessarily mean breaking the bank.
Take Kashiwaya, for example, a three-Michelin-star fine dining restaurant serving a seasonal tasting menu titled “The Story of the Four Seasons,” all for around 750 shekels (roughly $200).
But you don’t need to go high-end to eat well. Osaka is packed with Bib Gourmand spots, Michelin-recognized eateries known for great food at reasonable prices. Think stellar ramen shops, Takoyaki (fried octopus balls), Okonomiyaki (savory Japanese pancakes), and kushikatsu (deep-fried skewers).
And it’s not just Japanese food that shines. Osaka also offers top-tier Wagyu burgers, artistic desserts, Mexican tortillas and excellent pizza. Here are a few standout spots, their backstories, and the dishes worth trying.
Originally from Kyoto, Gion Tokuya’s newly opened branch at Osaka’s Time Out Market brings the charm of Gion to town.
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Okonomiyaki. Japanese pancakes
(Photo: Assi Haim)
The shop is known for traditional Japanese sweets (Wagashi), including Warabi Mochi, a jelly-like dessert made from bracken starch, served with roasted soybean flour (Kinako) and dark syrup.
You’ll also find Kakigori, a snow-capped shaved ice treat in flavors like matcha and sweet red bean. The minimalist Japanese decor and tranquil atmosphere make it perfect for a tea ceremony or a light, refreshing end to a heavy meal.
Speaking of Time Out Market, it’s a well-curated indoor food hall featuring a range of excellent Osaka-based restaurants. If you want to sample the city’s flavors in one place, this is a great place to start.
Ayamuya is a small, humble yakitori (grilled chicken skewer) restaurant and the first of its kind in Osaka to earn a Michelin star. Skewers are grilled over traditional Bincho charcoal, with every part of the chicken, from heart to wing, marinated and cooked with care.
The menu changes based on availability, and the chef focuses on simple ingredients of exceptional quality. Even the fried chicken side dish stands out for its crunch and flavor. Fans describe the dining experience as slow, intimate and precise.
Located in the bustling Dotonbori district, Chibo is one of Osaka’s most popular Okonomiyaki restaurants, and for good reason. Okonomiyaki is often called a pancake, but the term is misleading. This savory dish is cooked on a hot iron griddle until crispy and stuffed with ingredients like beef, pork, scallops, tiger shrimp, red ginger, cabbage, egg and grated Japanese yam.
Chibo opened in Osaka in the 1970s and has since grown into an international chain with more than 60 branches worldwide. But this is where it all began, and if you’re in town, it’s not to be missed.
The first time I tasted this ramen, I closed my eyes in delight and realized that everything I’d eaten before was just a pale imitation of the real thing.
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Zagin. Ramen with a twist
(Photo: Assi Haim)
Chef Kazumasa Takeda, whose ramen empire has expanded to Tokyo and even Hong Kong, recently opened Zagin Diversity at Osaka’s Time Out Market. It’s a perfect spot to try one of his standout creations.
The soups are rich and creamy, the noodles are made with love and precision, but instead of classic ramen toppings, Takeda reinvents the dish.
Here, you’ll find a deeply flavorful beef ramen and a vegan version built on a robust soy base. Takeda is pushing the genre’s boundaries, infusing it with international flair while keeping its Japanese soul.
This isn’t your typical fried skewer joint. At Kushiage 010, a Bib Gourmand awardee, the chef elevates the humble Kushiage by using seasonal ingredients, such as vegetables, seafood and meats, coated in a light batter and fine breadcrumbs, then fried to golden perfection.
Each skewer is served individually, allowing diners to appreciate it fully before moving on to the next. The entire experience is slow, refined and tightly curated.
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Kushiage 010. Perfect skewers
(Photo: Assi Haim)
Their Time Out Market location sticks to the same philosophy: minimalism, aesthetics, concentrated flavors and unwavering quality.
Before he became a chef, he was a butcher, and that background defines the approach at Nikutoieba Matsuda. Specializing in Yamato beef, a premium local variety of Wagyu, Matsuda’s flagship restaurant in Kashihara seats diners around a counter for a quiet, deliberate culinary ritual.
Whether grilled, raw, stewed or served in broth, the beef is always the star, unadorned by heavy sauces or sides. The Osaka branch carries forward this same spirit of precision and respect for top-tier ingredients, delivering a meat-centric experience that’s all about the quality.
A small, modest Yakitori restaurant that made history as the first in Osaka to earn a Michelin star. At Ayamuya, chicken skewers are grilled over traditional Bincho charcoal with meticulous attention to marinade and timing.
The menu adapts to availability, with the chef focusing on simple yet exceptionally high-quality ingredients. Even the fried chicken, technically a side dish, stands out for its crisp texture and rich flavor. For lovers of the genre, it’s a slow, intimate, and precision-driven experience.
One of the most talked-about spots along Tenjinbashisuji, Osaka’s famously long shopping street, is Koala Shokudo, a modern take on Japanese street food.
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Koala Shokudo. Handmade Takoyaki
(Photo: Assi Haim)
The menu features elevated versions of Okonomiyaki, handmade Takoyaki, and Yakisoba with Kagoshima black pork and slow-cooked Wagyu. Natural wines from Japan and abroad help balance the richness of the dishes.
The space is small and neighborhood-style, with an open kitchen that lets diners watch the chef and staff at work, an experience in itself. If you order just one dish, make it the Tonpeiyaki, a delicate omelet wrapped around juicy, melt-in-your-mouth meat.
Located in the trendy Horie district, Milpa brings upscale Mexican cuisine to Osaka. Directed by chef Willy Monroy, the kitchen blends Latin soul with Japanese ingredients.
Its more casual counterpart, Saboten Taqueria, operates inside Time Out Market Osaka, offering vibrant tacos with hand-pressed corn tortillas, local raw fish, and perfectly balanced salsas.
The ceviche dances between sour and spicy, and seasonal dishes combine Mexican chilies with Japanese root vegetables.
Osaka offers countless stellar Udon spots, but Jonetsu Udon stands out. This cozy eatery specializes in handmade Sanuki-style noodles, prized for their chewy texture. The soup is deeply flavorful, and the toppings, from local beef to crispy tempura, are carefully selected.
Try the Udon with local beef or a chilled version with matcha-based broth for a refreshing twist.
Kitaro Sushi is known for its focus on Sharikoma, small, vinegared rice balls topped with fresh fish sourced from markets across Japan. The sushi is assembled in front of diners. The restaurant also serves other seasonal dishes, always centered on quality ingredients and careful preparation.
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Kitaro Sushi. A unique version of sushi
(Photo: Assi Haim)
Running through October 13, Expo 2025 is one of the largest international exhibitions in the world, held this year in Osaka. It brings together over 160 nations and draws around 30 million visitors over six months to showcase innovative visions for a more sustainable and equitable future.
While it may sound like a must-visit, here’s a reality check: the expo is held on Yumeshima, a man-made island about 30 minutes by subway from central Osaka, and the crowds start even before you arrive.
Entry is timed, and visitors often face hour-long queues just to get in. And that’s only the beginning. Each pavilion has its own line, with popular ones requiring up to two hours of waiting.
Yes, the pavilion architecture is impressive from the outside, but the overall experience can feel like a letdown. If you do plan to go, be sure to schedule wisely and book everything possible in advance.
AloJapan.com