What to order at Tsuruhashi Fugetsu Namba

Must order
['Classic buta-tama', 'Kimchi okonomiyaki', 'Yakisoba']
CuisineOkonomiyaki
Price¥¥
NeighborhoodDotonbori and Namba
Last verified

Must order: ['Classic buta-tama', 'Kimchi okonomiyaki', 'Yakisoba']

Location

Address: 2-12 Namba, Chuo-ku, Osaka 542-0076

Also in Dotonbori and Namba

Dotonbori Imai Honten ★ 4.0

Udon¥¥Dotonbori and NambaThu-Tue 11:00-22:00; Wed closed

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 ★ 4.0

Japanese¥¥¥Dotonbori and NambaMon-Fri 11:00-16:00; Sat-Sun 17:00-22:00

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']

Full Dotonbori and Namba food guide →

More restaurants in Osaka

Dotonbori Imai Honten ★ 4.0

Udon¥¥Dotonbori and NambaThu-Tue 11:00-22:00; Wed closed

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 ★ 4.0

Japanese¥¥¥Dotonbori and NambaMon-Fri 11:00-16:00; Sat-Sun 17:00-22:00

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 ★ 4.8

Kaiseki¥¥¥¥Umeda and KitaMon-Sat 12:00-15:30, 18:00-22:00; Sun closed

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 ★ 4.8

French¥¥¥¥Kitashinchi and FukushimaMon-Sat 12:00-15:00, 18:00-22:00; Sun closed

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']

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