A polished sushi restaurant in Osaka’s Grand Front serving farm-raised bluefin tuna and other seafood from Kindai University’s aquaculture program.

Tucked inside an Umeda office building, Udon Bo draws long lines for its handmade Sanuki udon. Owner Ryuichiro Sogo stays true to his Kagawa roots, serving supple, chewy noodles alongside crisp, just-fried tempura. It’s simple, deeply satisfying food that locals return to again and again.

Wanna Manna in Osaka serves all-day Taiwanese breakfast, including soy milk soup, shaobin sandwiches, and Taiwanese rice balls.