Kushikatsu Tanaka Takeshiba-Minato-Yokocho

A local Osaka dish of beef tendon simmered in miso for a long time. Characterized by the rich miso flavor and the texture of the melt-in-your-mouth beef tendon, it pairs well with drinks.

An arrangement of the Kansai-style omelet "Tonpei-yaki". Plenty of green onions and cheese are wrapped in egg and seasoned with sauce and mayonnaise.

A specialty of the Kawachi region, made from smoked horse meat. It has a concentrated umami and smoky aroma similar to beef jerky, and is enjoyed with condiments.

A Udon dish from southern Osaka, featuring "abura kasu" (deep-fried beef small intestine). The umami from the abura kasu dissolves into the broth, creating a rich flavor.

A small portion of Kasu Udon. Ideal for a light meal or when you want to eat a little.

A dish originating from Osaka, made by removing the noodles from Nikudon. It's a soup with beef and tofu, with a gentle, flavorful broth.

Takoyaki cooked by yourself using the tabletop takoyaki griddle. You can also enjoy the process of making it with family and friends.

A nabe (hot pot) dish cooked in a square, shallow chiritori-shaped pot, with offal, meat, and vegetables simmered in a spicy miso sauce. It's cooked with the moisture from the vegetables, resulting in a rich flavor.

Soft serve ice cream that you make yourself from the server. Enjoy it as a dessert after your meal.

Salt-boiled soybeans. A standard izakaya snack in Japan, pairs well with beer.

Chilled tofu topped with green onions, bonito flakes, and other condiments, served with soy sauce. A refreshing dish.

Macaroni salad flavored with curry powder. The spicy aroma whets the appetite.

Salt-pickled rakkyo (Japanese scallion). Characterized by its crisp texture and refreshing salty taste.

Whelk mixed with kimchi. The chewy texture of the whelk and the spiciness of the kimchi are a great combination.

Simple dish of raw cucumber served with miso paste. The saltiness of the miso and the freshness of the cucumber pair well.

Cucumber served with plum paste. The sourness of the plum makes it refreshing.

Freshly fried potato snack with a crispy texture like Jagariko.

Salad mixed with mashed potatoes and vegetables. Some restaurants offer a style where you mash it yourself to achieve your desired texture.

Red wiener cut to resemble a tako (octopus) and stir-fried. A nostalgic snack.

Thinly sliced cured beef mixed with egg yolk and sauce, served yukke-style. Enjoy the rich flavor.

Fried potato sticks. A classic fried snack.

Deep-fried squid with green laver mixed into the batter. The aroma of the sea whets the appetite.

Deep-fried chicken wingette with the meat pulled up the bone. Easy to eat by holding the bone, and you can enjoy the juicy chicken flavor.

Yakisoba stir-fried in a special sauce. Vegetables and noodles are coated in the sauce for a fragrant taste.

A menu item where you make your own onigiri (rice balls). Rice mixed with ingredients is served.

Steamed white rice.

A small udon for children. Mildly seasoned.

Assortment of 5 popular kushikatsu items (beef, pork, lotus root, onion, shrimp). Recommended for first-timers.

Assortment of 8 popular kushikatsu items. Recommended for those who want to try various types at once.

Soda highball with the bourbon whiskey "Jim Beam". Enjoy the mild taste and refreshing carbonation.

A standard lemon-flavored sour. Refreshing and easy to drink.

Sour made with Kansai's familiar "Hiyashiame" (a drink made from maltose syrup and ginger). Characterized by its sweetness and ginger flavor.

An ale beer characterized by its fruity aroma and rich flavor.

Soda highball with Japanese gin "SUI". Enjoy the refreshing aroma of Japanese ingredients like yuzu, green tea, and ginger.