Miho Yamauchi

タイムアウト大阪 > レストラン＆カフェ > 東大阪で行くべきレストラン27選 東大阪一帯は河内と呼ばれ、北河内・中河内・南河内エリアに分かれ、歴史と自然に彩られた多彩な食の魅力が広がっている。北河内のレンコン畑や体験農園、中河内のものづくりのまち、南河内の古い街並みやワイナリーなど、地域ごとの特色を生かしたレストランやカフェが点在。地元の新鮮な野菜や伝統野菜などを味わえる一皿が揃う、注目のレストランを紹介する。

タイムアウト大阪 > レストラン＆カフェ > 南大阪で行くべきレストラン20選 大阪市の南に広がる南大阪は、歴史と自然、食文化が交わるエリア。古墳や国際貿易都市としての歴史をもつ堺市には、古墳モチーフのスイーツや洗練されたレストランが点在し、街歩きとともに多彩な味を楽しめる。 海と山の恵みに囲まれた泉北エリアには、漁港直送の魚介や地元野菜を使う隠れ家的な名店が多く、ローカルな味覚を求める人にうってつけだ。さらに泉南エリアでは、美しい海岸線や漁師町の風景とともに、活気ある市場や港町で新鮮な海の幸を味わえる。 そんな個性豊かな堺・泉北・泉南エリアで、ならではの食を堪能したい。

タイムアウト大阪 > レストラン＆カフェ > 北大阪で行くべきレストラン23選 北大阪には、都市の利便性と豊かな自然が調和したエリアならではの多彩なレストランが揃っている。地元の新鮮な野菜や米、ジビエなど山の恵みを生かす店から、伝統野菜「三島独活」や名水を活かした料理を楽しめる店まで、味覚の発見にあふれる地域。北大阪を訪れたら押さえておきたい、23軒の注目の料理店を紹介する。  

タイムアウト大阪 > レストラン＆カフェ >大阪で行くべきレストラン100（ジャンル別編） 山、川、海の豊かな自然環境に恵まれた大阪。古くから漁業や農業が盛んで、江戸時代には、その水運を生かしながら、全国の物資が集まる「天下の台所」として栄えた。 本物を見極める目利きの力、食材を無駄にしない始末の心得、うまいもんで人を喜ばせたいという工夫や向上心――。大阪独自の食文化は、こうした環境だったからこそ育まれたのだろう。 漁業や農業は、代を変えながら今にも受け継がれている。そして、最高の食材をもっとおいしく食べてもらおうと切磋琢磨（せっさたくま）しながら、さらなる高みに挑み続ける料理人たちがいる。 ここでは、100のレストランを通して、大阪の多様な食を紹介する。 高級料理だけでなく、庶民の味にも美食の精神が息づくのが大阪の食文化。大阪市内はもちろん、市外へ足を延ばすと、さらなる食の深みが待っているのが大阪の強みである。 旬の食材や料理人たちのクリエーティビティ、そしてそこに根付く ストーリーを求めて、ぜひ最高の食に出合う旅を楽しんでほしい。                                                                                       目次（ジャンル別）を開く／閉じる 日本料理 郷土料理 食堂 寿司 海鮮料理 ふぐ料理 蕎麦 餃子 精進料理 焼き鳥 洋食 ビストロ うどん 串揚げ たこ焼き フードマーケット ビーガンレストラン ラーメン とんかつ カレー 焼き肉 おでん 角打ち カフェ カフェレストラン お好み焼き（グルテンフリー） カフェバー ベーカリー パティスリー おはぎ 和菓子 フランス料理 イタリア料理 ベトナム料理 ワインダイニング 居酒屋 ワインバー メキシコ料理 中国料理 バー レコードバー                                                                                      

Surrounded by mountains, rivers and the sea, Osaka has always been a place of abundance, with the bounty of both land and sea providing ample sustenance. The city has also been a beehive of commerce for centuries, benefiting from its charmed location, where some of Japan’s most important rivers empty into the ocean. During the Edo period (1603–1867), Osaka emerged as the ‘kitchen of Japan’ – a mercantile capital where traders from throughout the country converged, nourishing a vibrant culinary culture. Ever since, Osakans have been famed for their keen eye for great food, aversion to waste and constant pursuit of ever finer flavours. Times may have changed, but fishing and farming remain at the heart of what makes Osaka such a delicious place to be – as do the city’s countless ambitious food professionals, who proudly uphold traditions while coining one new culinary trend after the other. In this guide, you’ll find a selection of 100 unmissable Osaka restaurants – not an exhaustive list by any means, but a curated cross-section of the prefecture’s deep and diverse food scene, from casual pubs and diners to destination restaurants. Read on to discover the tastiest parts of one of the world’s great food cities, and get ready to write your own delicious Osaka story.

The eastern part of Osaka prefecture is known as Kawachi and is commonly divided into three areas. Kita-Kawachi is the northernmost third: Bounded in the north by the Yodo River, the area encompasses seven municipalities, most of them densely populated. But even amidst the suburban sprawl you’ll find small farms, many of them focusing on vegetables that have been grown in these parts for centuries. A standout among the area’s traditional veggies is the lotus root, the cultivation of which started in Kita-Kawachi centuries ago because the marsh-like soil was unsuitable for growing rice. In a triumphant turn, Kawachi lotus root is now a prized local speciality. Naka-Kawachi, the central part, covers the three municipalities of Higashi-Osaka, Yao and Kashiwara. Once a place of strategic importance on the main road between Osaka and the ancient capital of Nara, Naka-Kawachi became famed for its flourishing cotton-growing and textile industry during the Edo period (1603–1867). While today known mainly as a key manufacturing centre, the area has a rich agricultural heritage, with the growing of vegetables such as green onions, edamame and Yao wakagobo burdock complemented by grape orchards in Kashiwara. This part of Naka-Kawachi was the most productive grape region in Japan in the late 1920s, and even today the vast majority of Osaka grapes come from Kashiwara. Minami-Kawachi is a semi-rural region characterised by its artistic and culinary abundance – think everything from traditi

Lush nature and a vibrant culinary culture rooted in time-honoured traditions characterise Hokusetsu, the nothernmost part of Osaka Prefecture. Chefs in the area put the place on the plate by bringing inventive approaches to bear on ingredients such as heirloom vegetables and artisanal sake. Extending across a cluster of suburban cities just north of the Yodo River and into the hilly and forested, decidedly rural northernmost parts of the prefecture, Toyono is noted for its rugged natural beauty and picturesque farming villages, where terraced fields dot the mountainsides. The area has long been an important source of wild meat, rice and produce, and is the origin of many traditional vegetables treasured by Osaka’s chefs even today. In Toyono, the cuisine is defined by what the land provides. The area’s farm-to-table movement connects visitors directly to the source of their food, highlighting a reverence for nature and a sustainable approach to dining. Making up the Hokusetsu area together with the adjacent Toyono, Mishima has traditionally been known for its rice and produce, grown in fertile soil on the shores of the Yodo River. One of the area’s most prized early-spring vegetables is the Mishima udo, an asparagus-like spikenard cultivated underground. This part of Osaka is also famous among whisky fans: Shimamoto in the verdant hills of Mt Tennozan is home to the Suntory Yamazaki Distillery, which has been using the town’s impeccably pure groundwater to craft fine malts s

History, natural beauty and memorable flavours come together in the region south of the city of Osaka. Immediately south of the border lies Sakai, a place with big history. It’s home to the largest keyhole-shaped burial mound (kofun) in Japan – the tomb believed to belong to the fourth-century Emperor Nintoku – and was one of the country’s most prosperous port cities and trading centres before Osaka’s emergence in the late 1500s. Today it attracts intrepid foodies with a roster of refined restaurants, complemented by casual eateries that offer the opportunity to eat your way through local history by way of, for example, kofun-themed sweets. Just south of Sakai is Senboku, best known for its vast suburbs, from where jam-packed trains ferry commuters to central Osaka every morning. But the northern half of historical Izumi Province is much more than a series of bedroom communities: local restaurants benefit from the area’s proximity to both the fishing ports further south along the coast and the agricultural powerhouse that is the Kawachi region to the east, sourcing top-quality ingredients from both directions. Locating Senboku’s foodie gems may require a little digging, but if you’re looking for a local dining experience, few parts of Osaka are as inviting. The less populated half of the coastal Senshu region, Sennan boasts gorgeous beaches, picturesque seaside villages, and lush forests in the foothills of the Izumi mountains. It’s also a prime destination for seafood lovers

Home to more than 20,000 restaurants, the city of Osaka offers endless discoveries for intrepid foodies. Whether you’re craving street grub like takoyaki or ramen, or planning a luxurious dinner of omakase sushi or hyper-seasonal kaiseki, the options are legion – and maintain a baseline level of quality you’d be hard pressed to find anywhere else in the world. Districts such as Kita-Shinchi and Umeda boast a high concentration of fine dining establishments, whereas the Minami area, including Dotonbori and Namba, should be your first choice for down-to-earth flavours and a casual, often boisterous atmosphere.

Osaka may be best known for its eats, but the city can more than hold its own in the drinking department too. Besides more cheap and cheery izakayas than you could hope to conquer in a lifetime, it’s got a particularly great selection of stand bars and craft breweries. And for something completely different, you can always opt for an urban winery, laser-focused record bar or award-winning cocktail den. Pick your poison...

We love ourselves some green tea and rice balls, but sometimes you just gotta get something baked – preferably with a big mug of coffee on the side. But not to worry: Osaka has plenty of answers whenever those cravings hit. The city – and the wider prefecture – is nationally noted for its excellent crop of bakeries and pâtisseries, encouraging you to travel to what are sometimes rather unlikely neighbourhoods in search of lip-smacking loaves, cakes and joe.

There’s so much more to Osaka’s food scene than takoyaki and okonomiyaki. The tastiest city in Japan attracts top restaurateurs from all corners of the culinary world, and besides Japanese delights, they’re serving up top-of-the-line global cuisine from French and Italian to Chinese, Southeast Asian and even Latin American. Get a taste of the city’s cosmopolitan side with this guide to the best international restaurants in Osaka.

Fresh seafood brought in the same day from the nearby ports gets turned into vibrant seasonal dishes at this kappo stalwart, conveniently located just a few minutes’ walk from Kishiwada Station. While the fish steals the show – you’re offered different types of soy sauce depending on the source of the seafood served – Yuko’s meat and veg dishes are excellent as well, deserving of a pairing with choice tipples from the restaurant’s selection of around 100 wines and 50 types of sake. Reservations essential.

If you can make a living for four decades serving a fish as fickle as fugu, you’re probably doing something right. At Agatha, plump 1.5kg pufferfish are available fresh in the restaurant’s own tanks year-round, ready to be cut up into thick pieces and served either as springy sashimi (‘tessa’) or in shabu-shabu form with ponzu sauce. Either way, the flesh is luxuriously light and mellow, with a refined hint of umami. Not a fugu fan? Try some other type of sashimi, or go for the excellent kushikatsu.