Okonomiyaki (front), negiyaki (middle), and ikayaki (right) are cooked on a griddle right in front of customers.

In addition to being a central distribution hub through which foods from all over the pass, Osaka was once a thriving center of production as well, facing out onto the waters of Osaka Bay with its bounties of seafood and bordering the Kawachi Plain with its agricultural harvests. As the city developed into a major economic center, its culinary culture came to flourish at eateries where merchants would congregate and socialize. The rise of the tea ceremony contributed, as well. As Osaka established its status as a “culinary capital,” it has tended to be food with common appeal, such as takoyaki and okonomiyaki, that have given Osaka the worldwide reputation it has today.

The people of Osaka have strong tendencies to value economic rationality. To them, beyond being appetizing, food must also be affordable. Averse to pointlessness and waste as they are, speedy convenience is prized above all else. What might satisfy all of these demands? “Fast food” items, Osaka-style.

Okonomiyaki: Best savored fresh off the griddle

Made by adding ingredients such as meat or seafood into a batter of wheat flour and dashi broth along with ample amounts of shredded cabbage and grilling the mixture in flat, pancake-like forms, okonomiyaki is eaten with a salty-sweet sauce. Though there is some uncertainty, one prevailing theory is that it was first sold at street stands in the Kansai region around the time of the World War II. It is popular in-home cooking, made with favorite ingredients on hand, as well as at the numerous privately run eateries found in the city that specialize in the dish. Okonomiyaki is a food that the people of Osaka eat regularly in day-to-day life.

If you want to savor the real flavor of this dish in its place of origin, visit an okonomiyaki eatery where the dish can be enjoyed hot off the griddle, cooked right in front of you. Variations of the dish that can also be sampled include negiyaki, featuring ample quantities of green spring onions in place of cabbage, and ikayaki, made with squid that is pressed between plates together with batter and grilled. For the most authentic experience, gather around the griddle with a lively group of dining companions as the richly flavored savory sauce melts in your mouth.

The batter and other ingredients are mixed and placed on the griddle, formed into a round, pancake-like shape (left) and carefully cooked before sauce and other toppings are spread on top (right).

Ajinoya has been in business for over 50 years. Here, the counter area always presents a lively scene with regular customers enjoying conversation with proprietress Sorayama Katsuko.

Takoyaki: Savory treats to munch right along the street

Made with the same type of wheat flour batter as okonomiyaki and cooked in round balls with chunks of octopus mixed in, takoyaki is another iconic Osaka fast food. You can still find the savory treats grilled at storefronts, just as in the era when takoyaki first appeared. Take in the captivating sight of skilled cooks grilling the balls to perfection as the delicious smells fill the air, and you will find it impossible to resist buying some yourself. Perfect for munching on the go, it is a common sight to see people blowing on the bite-sized treats to cool them a bit before stuffing their cheeks on the streets of Osaka.

Upper left: Batter is poured into a special griddle with rows of round indentations and repeatedly turned over as it is cooked into takoyaki balls.
Lower left: Toppings including savory sauce and mayonnaise complete the dish.
Right: Takoyaki eaten while walking along the street acquires a particularly special flavor.
(Cooperation: Takoya Dotonbori KUKURU)

Kushikatsu: Appetizing skewers to eat shoulder to shoulder with neighboring customers

No list of Osaka fast food delicacies would be complete without kushikatsu. These consist of bite-sized morsels of various ingredients that are skewered, coated with a wheat flour batter and panko breadcrumbs, and deep-fried. Beyond meat, seafood, and vegetables, a range of variations can be found, including cheese and eggs. Eat kushikatsu freshly fried, dipping the skewers in containers on the tabletop filled with savory sauce.

In the early days, when kushikatsu was first served, it was commonly eaten at food stands, sharing the limited space with others. This led to etiquette prohibiting double-dipping to avoid contamination of the shared sauce. While lately some eateries specializing in kushikatsu do offer table seating, this is a dish that you will want to savor with the casual enjoyment of lining up at the counter. Remember to show consideration for others seated next to you and sink your teeth into some freshly fried skewers of kushikatsu as you enjoy friendly conversation, and you will truly feel at home in Osaska.

Quick, affordable, and appetizing, the “fast food” of Osaka brings people who are meeting for the first time closer together, as well. Eat these favorites yourself — okonomiyaki, takoyaki, and kushikatsu — to fully appreciate the charms of Osaka and its bustling streets.

Kushikatsu skewers dropped into a vat of oil are fried until their breading turns golden.

A range of variations can be enjoyed, including quail egg, frankfurters, and prawns.

Dip your skewer in the sauce on the table and enjoy.

Customers at counter seating are handed skewers of kushikatsu fried right in front of them.

The exterior of a distinctively original kushikatsu restaurant.
(Cooperation: Kushikatsu Daruma)