Tsuruhashi Fugetsu Namba
The Namba branch of Osaka's famous okonomiyaki chain, serving thin lacy batter with pork belly or squid at a teppan counter near Dotonbori canal.
Order: ['Classic buta-tama', 'Kimchi okonomiyaki', 'Yakisoba']
CuisineCrab kaiseki
Price¥¥¥
NeighbourhoodDotonbori and Namba
Must order: ['Zuwaigani course', 'Kani suki (crab hot pot)', 'Kani gratin']
Location
Address: 1-6-18 Dotonbori, Chuo-ku, Osaka 542-0071
Also in Dotonbori and Namba
Dotonbori Imai Honten
One of Dotonbori's oldest udon restaurants; the kitsune udon recipe has been unchanged since the 1940s; dashi is simmered in a 70-year-old clay pot.
Order: ['Kitsune udon', 'Kakiage tempura udon', 'Ankake udon (winter)']
Zerohachi
Halal-certified yakiniku on the fifth floor of OCAT Mall, Namba; Akage wagyu and Kobe beef grilled table-side, all meat halal-sourced, prayer space available.
Order: ['Akage wagyu karubi', 'Kobe beef', 'House kimchi']
More restaurants in Osaka
Tsuruhashi Fugetsu Namba
The Namba branch of Osaka's famous okonomiyaki chain, serving thin lacy batter with pork belly or squid at a teppan counter near Dotonbori canal.
Order: ['Classic buta-tama', 'Kimchi okonomiyaki', 'Yakisoba']
Daruma Shinsekai Honten
The 1929 Daruma flagship beneath Tsutenkaku Tower; the sauce-no-double-dip rule is enforced at the counter; skewers arrive in rapid unbroken succession.
Order: ['Beef tongue skewer', 'Asparagus wrapped pork', 'Cheese and nori']
Dotonbori Imai Honten
One of Dotonbori's oldest udon restaurants; the kitsune udon recipe has been unchanged since the 1940s; dashi is simmered in a 70-year-old clay pot.
Order: ['Kitsune udon', 'Kakiage tempura udon', 'Ankake udon (winter)']
Zerohachi
Halal-certified yakiniku on the fifth floor of OCAT Mall, Namba; Akage wagyu and Kobe beef grilled table-side, all meat halal-sourced, prayer space available.
Order: ['Akage wagyu karubi', 'Kobe beef', 'House kimchi']
Kashiwaya
Osaka's sole three-Michelin-starred kaiseki in a traditional Senriyama machiya. Seasonal menus draw on Naniwa vegetables and Awaji Island produce.
Order: ['Seasonal kaiseki course']
La Cime
Two-Michelin-starred French restaurant by Chef Yusuke Takada, using Japanese ingredients from Osaka's farms and Seto Inland Sea coastal waters.
Order: ["Chef's tasting menu", 'Japanese beef course']