13 best things to do in and near Dotonbori

It’s easy to spot this popular food stall on the main street of Dotonbori – just look for the giant 3D takoyaki ball popping out above the storefront. The secret to its takoyaki is in the batter, which is blended with dashi stock and milk to create a creamy texture. Next comes the octopus, the red pickled ginger and the tiny shrimp, before tempura bits are generously sprinkled on top.

The pièce de résistance comes courtesy of the chefs rolling the tempura bits into the batter to create a crunchy texture. Once the takoyaki is ready, it’s turned quickly and frequently to ensure even cooking. After ten minutes, it’s ready – crispy on the outside and slightly creamy on the inside. It’s the perfect snack to fuel your adventures in Dotonbori, and a must-try for adventurous eaters travelling to Osaka.

A local institution that’s been around since the early ’80s, Kinryu Ramen is a saviour to your late-night post-party hunger pangs – especially since its five outlets are clustered around the nightlife and entertainment districts of Namba and Dotonbori. Its Dotonbori location is the most iconic of the group, thanks to its bright red facade and the imposing dragon sculpture looming above the store. Plus, it also operates 24-hours a day.

There are only two options on the vending machine where you order: regular ramen (¥800) and charsiu ramen (¥1,100), the latter being essentially the same noodle bowl but with extra slices of roast pork. The tonkotsu-style broth mixes pork with chicken, hence creating an easy-drinking soup that’s lighter than the original Hakata ramen. All the better for you to pile on the free kimchi, spicy Chinese chives and garlic to adjust the taste to your liking.

Junkissa American is a traditional Japanese-style coffee shop, and one of the most iconic of its kind in Osaka. Just a short walk from the main drag of Dotonbori, this old-school café was established in 1946 in a different location and under a different name, before moving to its current address in 1950.

On the menu you’ll find all the classics of a junkissa. There are Napolitan spaghetti with sweet-ketchup sauce, omelette-wrapped omurice, fluffy pancakes, egg and beef cutlet sandwiches, as well as parfaits and sundaes, all served with coffee and tea in dainty porcelain cups.

Junkissa American’s unabashedly retro menu is faithfully matched by an interior that preserves the grandeur of its bygone era. There are maximalist details everywhere you look, from the dripping chandeliers and the patterned carpets and upholstery, to the unique red marble imported from Italy, which, according to the café, is no longer in production. The cosy booth-style seating adds to the charm, while the gently undulating wooden wall with inset stained glass details is just captivating to look at.

Of course, you can’t miss the imposing spiral staircase right at the entrance, now a beloved symbol of Junkissa American. It leads to the second floor, where the walls are adorned with Kawashima Orimono rugs, which add even more regal flourishes to an already exuberant interior.

Down the charming alleyway of Hozenji Yokocho is the long-running Hozenji Sanpei restaurant, which has been churning out okonomiyaki for 50 years.

Here, you can watch the chefs cook the savoury pancakes on a large teppan grill in the centre of the restaurant. The batter is seared before the toppings are added, allowing the pancake to become crispy on the outside while remaining soft and fluffy inside. There’s both counter and table seating, along with a line of eager eaters outside the restaurant 

Hidden in plain sight along the Dotonbori canal, just a stone’s throw from the neon lights and ceaseless bustle of the eponymous neighbourhood, is Japan’s oldest oden restaurant, founded back in 1844. Occupying a traditional two-storey house, Takoume specialises in Kanto-ni, the Osaka variety of this classic comfort food and winter warmer, which is lighter in colour and sweeter than the punchy oden common in eastern Japan.

Around 20 ingredients – including octopus (the origin of the restaurant’s name), daikon radish, surimi fish cakes and various vegetables – are simmered in pots that sit in plain sight behind the central counter. Aromas from these giant containers fill the cramped, sparsely lit space, whetting your appetite while you sip on a cup of warm sake – the drink of choice for most regulars here.