OSAKA: Kushinobo 串の坊 (Umeda Sky building branch)

Lunch turned out to be a blessing in disguise.

Nick and I had initially planned to have Okonomiyaki at Okonomiyaki Kiji at Umeda Sky Building. Oh my god, the walk to umeda sky building from the subway was HORRENDOUS! It took us a good 20 minutes including getting lost haha.
I vote for a subway station to be built just beside the sky building. oh firstworldproblems

When we finally got to Kiji, we were unfortunately greeted by a long queue and an employee of the store came out and told us " 1.5hours"

WHUT?!

But okay la, I persevered and queued for 15 minutes before I told Nick " Too hungry, let's eat something else "

So we walked around and I remember from our last Osaka trip, Nick really enjoyed the kushikatsu from Kushikatsu Daruma. So we decided to settle for kushikatsu for lunch.

Starting my pictures of for the first time with THE BEST.

Tiger prawns kushikatsu. This was my favourite skewer.

And in no chronological order....

I'll be honest, I didn't know what I ate, it was a kushikatsu set - the most expensive - that cost about 3200 yen per person for 14 pieces

So worth it and SO good.
Definitely something to consider if you're sick and tired of queueing for okonomiyaki Kiji.

By the way, by the time we finished lunch here, we went into Kiji again, there was NO queue. But the same store employee still told us " 1.5 hours"

WTF? IS HE JUST LAZY??!!!


Kushinobo 串の坊
Umeda Sky Building B1F, 1-1-90
Opens everyday 11.30am - 3pm, 5pm-10pm

OSAKA: Kuromon Ichiba

I have always loved markets, from Central Market in Adelaide, to Tsukiji Market in Tokyo, I basically make it a point to visit every popular (touristy) market in every country I visit. 

Kuroman Ichiba is a lively market that stretches over 580m, its an excellent venue to stroll or sample small snacks and fresh seafood. 

 1 piece of this premium strawberry for 1800yen! They said it's suppose to taste like first love.
I've previously tried it in Tsukiji market and I loved it ! It's something about it that tastes so pure. So simple.

We had our little snack at this seafood don place. It was really good !

 More sushis!

Can't say no to shellfish !

OSAKA: Matsusakagyu Yakiniku M

How well do you know your beef? and which cut is your favourite ?

I 've always enjoyed a nice scotch fillet. Or when served with a bone, ribeye.

I guess growing up I've always just eaten Australian beef, and it was only in the last few years when I had the privilege of being exposed to Japanese beef. Holy cow, no pun intended. My whole life has since changed. Don't get me wrong, I'm not a complete beef/cow snob. I still eat Australian beef because, ya I'm living in Adelaide, if I were to go out for a steak, it's gonna be Australian beef and not Japanese beef unless when I do my yearly pilgrimage out to Mayura Station ( click here) in Millicent .

In case you're aren't familiar with Japanese cows, they are called Wagyu. There are 4 breeds of wagyu - Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. 

Dont ask me how to differentiate them ah. They actually all look similar to me apart from the gradient of colour :/

Within these types, the highest grade of Wagyu is cattle born and raised in Japan. Raising cattle carefully using special methods produces a delicious Wagyu flavor.
One of the characteristic features of Japanese Wagyu is its texture. The meat quality of Wagyu is such that fat is woven finely like a net throughout the muscle. This is called "marbling." It creates a tender texture that feels like each bite is melting in your mouth. Another characteristic feature is the aroma. Beef from Japanese Wagyu raised in an environment abundant in natural elements condenses its sweet and full, mellow aroma. It is thought that cooking styles unique to Japan using thinly sliced meat strips like sukiyaki and shabu-shabu were created in order to get the most enjoyment from these features.
The "Japan top three Wagyu" title refers to Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. All three of these Wagyu types start out as Tajima Beef cattle born in Hyogo Prefecture, but are taken in as calves by commercial cattle farmers in other regions. They take on the names of Matsusaka Ushi, Kobe Beef, or Ohmi Beef depending on the region of the commercial cattle farm where they are raised.

Today I shall blog about Matsusaka beef! 

This is a brand of Wagyu raised in and around Matsusaka City in Mie Prefecture. Only cows that haven't given birth can be Matsusaka Wagyu. Because the marbling starts melting immediately even at around human body temperature, a mellow flavor is set alive with the start of every bite. The cows are fed beer to increase their appetites and raised with intense care, sometimes even receiving individual massages.

Heh heh heh just before you start seeing me in a different light ( all knowledgable and intelligent lol), I actually copied off the above 3 paragraphs from Japan National Tourism Organisation #playcheatone

It's really fortunate that we are able to get Matsusaka beef in Osaka, saves me a trip all the way to Mie to try one of the top beef. 
We had our matsusaka beef meal at Matsusakagyu yakiniku M. There's a  number of branches all over Osaka so yeah, just google them and it'll come up. We went to the branch in dotonbori just because it was the most conveniently located for us. 

Started off with a salad dish to prep our colon for the protein that's about to come hahaha

 JUST LOOK AT THIS. Matsusaka beef deluxe platter for two - 13800yen

Matsusaka marbled beef sushi - 1160yen for 2 pieces

and my plum wine 480yen

The fat melting in my mouth was so glorious !

I couldn't get enough, so I ordered an ala carte serve of prime shoulder - 3000yen

 Some veg again to help with the fibre lol

 garlic fried rice 780yen

If you're not willing to pay so much for ala carte, they also serve set menus ( click) 


I really truly enjoyed myself so much this night, all thanks to Nick for indulging my greediness !

Matsusakagyu Yakiniku M ( click to view location and reservations)
open 7 days a week 12 noon - 12midnight

OSAKA: Okonomiyaki Mizuno 美津の

If I were to describe Osaka in 1 word, I guess it would be Gastronomic. I was gonna say Messy but I guess that's a little too harsh if I just had to sum Osaka up in 1 word. Haha. But yes, if I could use 2 words to describe Osaka I would choose " Gastronomic" and "Messy"

I think I suffer from a mild form of Enochlophobia. I mean I don't get a nervous breakdown when there's a crowd but I feel a little lost. I feel like I can't venture forward because everything is just everywhere. And I really can't stand walking against the flow of traffic ! And in Osaka, every direction is a flow of traffic lol
Tsk, too many Chinese....

Anyhow, when in Osaka, EAT OKONOMIYAKI!

Both Osaka and Hiroshima are the birthplaces of 2 distinct styles of okonomiyaki.

And one of the best places to try Osaka style okonomiyaki is Mizuno ( hehe, I realised I also blogged about it previously - click to read) 

There are a couple of branches located all around Osaka but we went back to the one in dotonbori.

Just in case you are just like me - you pattern match store fronts.

Given that it's winter and winter is oyster season and I love oysters, one of the okonomiyaki we ordered was the Mizuno-yaki #2 recommended with a topping of pork loin and oysters

So so good !

Definitely one of the better places to go for food in Osaka :D

OSAKA: Mizuno Okonomiyaki 美津の

You know, Osaka is SUCH a vibrant city. There's so much things to do, there's so much things to see, there's so much things to eat ! It's always a good place to be in if you're a super city person like myself, I just love the bustling life and I love it when it's 12midnight and I'm hungry and there's so many food options still open. 

There's no way you can eat every recommended restaurant in Osaka even if there for a week, so what more when you're just there for a few days like most travellers?

Osaka is really famous for their Takoyaki as well as Okonomiyaki. There's a few restaurants which different websites and blogs all seem to be recommending. 

Today, I'll be talking about Mizuno. And I say, if you only have time for 1 okonomiyaki place, make it Mizuno.

Mizuno is a family run restaurant. It's not a big place, and there's always a huge line. Thankfully the lines move pretty quickly because okonomiyaki is not a dish where you sit and eat for a few hours. I mean, I wouldn't want to spend long in a place where there's fumes and all, I REALLY HATE GETTING SMELL ON MY CLOTHINGS AND HAIR. 

Speaking of smell, so yesterday afternoon, I was so sick and tired of dealing with patients in the ward, I told my team, THATS IT. IT'S 3PM, I HAVEN'T HAD LUNCH, I HAVEN'T HAD COFFEE. I NEED TO GO OUT FOR A BREATHER. Going to do a coffee round now, who wants any.

And I walked back with 4 iced coffees and 1 cappacino.
I placed them in 2 different coffee carrier. And was essentially looking like this

except, 2 hands carrying coffees.

And because there's a huge road I have to cross before I get back to the hospital, some coffee was spilling on my clothes, I think maybe some got onto my hair as well I don't know. I went back to the ward, gave myself a wipe down using alcohol wipes BUT I could still smell coffee on myself, and I felt miserable.

Anyway, if you haven't had much okonomiyaki, which I would suppose thats the case unless you grew up in okonomiyaki land lol, you would be confused and spoilt for choices.
Fortunately, the menu suggests the popular items which definitely help heaps when it comes to making decisions.

Can you guess which ones were ordered ? :D

Mizuno 美津の

http://www.mizuno-osaka.com/index2.html (English)

Osaka,Chuo-ku, Dotonbori 1-4-15

Operating Hours: 11:00 - 22:00

No Closed Days

Quietest times: 4pm to 5pm on weekdays