Food and drink at Time Out Market Osaka

Tenmei is the result of a collaborative effort between venerated Osaka noodle shop Jinrui Mina Menrui (aka ‘Human Beings Everybody Noodles’) and sake sommelier Keita Akaboshi, Tenmei pledges to upend the city’s ramen scene with a subversive soup that contains nothing but pure water and the finest soy sauce.

Doing away entirely with dashi broth – an essential Osaka ingredient – while offering sake pairings curated by Akaboshi, the shop looks to treat Time Out Market guests to a next-level ramen experience. And chances are it’ll be successful: after all, Jinrui Mina Menrui’s proprietor Takahiro Matsumura already runs nearly 100 noodle joints across Japan and once sent ramen ingredients into space to test the effects of cosmic rays on them (yes, really).

Rooted in British cuisine and led by classics like fish and chips, Furai Guys pairs Kansai’s local ingredients with time-honored techniques.

Seafood is sourced from the best seasonal domestic producers, while accents like Osaka-grown aonori and shichimi add a regional touch. The result is a distinctly Japanese take on British cuisine—something you can only experience here.

The menu spans faithful classics and signature dishes reimagined through a Japanese lens, alongside lighter plates featuring seasonal vegetables.

At the helm is Philipp Mosimann, who carries on the legacy of the royal warrant-holding restaurant “Mosimann’s,” and continues his family’s connection to Osaka from Expo 1970 to Expo 2025.

A meeting point of local and global—discover a new kind of British cuisine in Osaka.

Critters Burger started out as a humble food truck back in 2008 and has since grown into one of Osaka’s most-loved burger joints. Founded by chef Kenjiro Kurita, Critters cooks up chunky wagyu beef patties and serves them in homemade buns baked with Hokkaido wheat and natural yeast.

While Japan’s savoury delights have conquered world cuisine, its sweet treats remain relatively under the radar. Gion Tokuya may be about to change all that. The original branch opened in Kyoto, reviving the city with wagashi – dainty, traditional Japanese sweets made to accompany tea – and kakigori, mountains of shaved ice with toppings such as tea or azuki beans.

Julian♡Sucré♡Acid is a mash-up of three popular Osaka sweets purveyors that have come together to create ice cream just for Time Out Market. Masuhiro Yokota, owner of Julian Ice Cream, has teamed up with Osaka’s leading bakery Le Sucre Coeur and pâtisserie Acid Racine for this unique concept. One must-try is described as the ‘modern take on a popular Japanese coffee shop dessert’, featuring pie crust with soft serve ice cream and sweet sauces.

Inspired by Australia’s coffee culture (the Mel is short for Melbourne), Masahiko Fumimoto’s coffee shop has been caffeinating Shinmachi since 2012. Now Time Out Market-goers can enjoy the fruits of the team’s obsessive eye for detail.

Run by a butcher-cum-chef, Nikutoieba Matsuda has been dazzling wagyu-lovers in neighbouring Kashihara since 2020. Now Osaka can join in the party with Matsuda’s delicately prepared Yamato beef available in the city for the first time.

This noodle shop is an offshoot of Jonetsu Udon Sanshu, a highly regarded restaurant championed by Osaka’s udon lovers. At the Market, owner Tatsuya Kubo crafts authentic Sanuki udon, known for its chewy texture, paired with an eclectic range of toppings from local beef to seasonal tempura.

This pizza joint is run by chef Masaaki Fujita of Osaka’s renowned restaurant Lacerba, where he cooks up everything from regional Italian cuisine to Neapolitan pizza. With hopes of creating ‘neo-pop’ pizza that suits the creative spirit of Osaka, Pizza Timewarp ∈Lacerba serves up orthodox Neapolitan pies along with creative renditions such as pizza with black pork, Okinawan brown sugar and cacao.

An outpost of Mexican fine dining restaurant Milpa in Osaka’s Horie district, Saboten Taqueria is helmed by chef Willie Monroy, who has also been with Noma Kyoto since 2023. Monroy strives to make food that Mexicans would be excited to taste, conjuring up dishes like tacos and ceviche with seasonal Japanese ingredients.

This popular Osaka pâtisserie was founded back in 2014 by chef Seiichiro Nishizono, who has only upped his innovative sweets and desserts game since. At Time Out Market Osaka, Nishizono serves up a new parfait using a unique combination of flowers, herbs and spices which represent Japan’s four seasons.

Chef Osamu Watanabe cooks up his distinctive style of curry, made with a combination of Japanese sea bream and chicken soup stock along with Sri Lankan spices. A menu highlight is the classic chicken curry, but you’ll also have to try the original Watanabe curry, which mixes chicken and mutton keema.