Location: Kishiwada
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Most Popular Japanese food in Kishiwada, Osaka Prefecture, Japan
Best Japanese restaurants nearby. Discover the best Japanese food in Kishiwada. View Menus, Photos and Reviews for Japanese restaurants near you.. Kishiwada is a city located in Osaka Prefecture, Japan. The city was founded on November 1, 1922, the city is well known for its Danjiri Matsuri.
Things to do in Kishiwada
10. Yamato
Reviewed By Kwakaku
Simon and I walked down along "Kawai no Tanisuji", with which name the street which runs in front of Izumi High School used to be called decades ago. We crossed Shiro-mi Bashi crossroads. If you turn left there, you will get to Kishiwada High School. We went through Sakai-machi crossroads, and turn into the left at Uoya-machi crossing. We soon took a right turn into a narrow back alley. A banner "KORI (ice)" indicated there should be a junk food shop. We walked into "Torimi", an OKONOMIYAKI shop. The iron plate counter was thronged with middle-aged men with beers in their hands. A young couple were compactly waiting their turn to sit in front of the plate. A drunken flock bumped out of the shop. We could finally occupy small chairs surrounding the counter. At the corner, a shopkeeper cooked KASHIMINs. She first baked crepe-like things, and then put shredded cabbage and chicken mincemeat on them. So, KASHIMIN is one kind of YOHOKU-YAKI, not OKONOMI-YAKI. Its name KASHIMIN comes from KASHIWA (chicken) and MINTI (mincemeat), but chicken meat is rather chopped than minced. We walked out of Torimi. "Shall we try another one?" "I'm afraid I'm full." We kept walking to the next KASHIMIN restaurant. The next shop, Yamato, is said to be the originator of KASHIMIN. We walked down toward the sea side through one of the old neighbourhoods of Kishiwada. In the old town, we found an old sweets shop, old warehouses along with old houses. Finally, we came to see an old embarkment. There must have been a sea shore some time ago. From the main street along which we were walking, some alleys reach the embarkment. At the end of one alley, near a part of the old embarkment, we saw an old OKONOMI-YAKI shop. Its lantern writes "Okonomi-yaki." Its shop curtain reads "Okonomi-yaki." Nothing tells us its shop name. "Hello. Is this shop's name Yamato?" "Yes." answered a young woman, baking something on the iron plate. "Is KASHIMIN available here?" "Of course." She turned to the door to the back room, calling, "We've got guests!" An old man appeared through the door. The woman started cooking. I wondered what did she call him for. She baked two crepe-like sheets. She turned them over a couple of times till they became crisp. This crispness gave KASHIMIN here unique taste. They were topped with shredded cabbage and chopped chicken. Here KASHIMIN is YOSHOKU-YAKI, too. 'Okonomi-yaki' in a wide sense can be divided into 'maze-yaki' and 'beta-yaki.' Today, when you order a sheet of 'okonomi-yaki,' you are most likely served with 'maze-yaki.' 'Maze' means to mix. We mix flour, water, shreded cabage, and others before we bake 'maze-yaki,' or 'okonomi-yaki' in a narrow sense. 'Beta' means being flat. We mix only flour and water into paste, and bake a crepe-like sheet with it, which will be topped with shredded cabbage and others. Some paste with flour and water is added later to fix the toppings. 'Beta-yaki' is sometimes called 'yoshoku-yaki.' To make the situation more complicated, in Kishiwada, where I work, 'okonomi-yaki' and 'yoshoku-yaki,' or 'yoshoku' in short, used not to be distinguished. You might well be served with 'beta-yaki' when you order 'okonomi-yaki' even if what you have in your mind is the image of 'maze-yaki.' 'Maze-yaki' has its local versions such as 'hiroshima-yaki,' as 'tako-yaki' has its local version, 'akashi-yaki.' 'Okonomi-yaki' and 'tako-yaki' have their higher category, 'kona-mon.' 'Kona' means powder. 'Mon' means a thing or things, or foods here. In Japan, grains other than rice have usually been ground into powder, and the powders are made into noodles, dumplings, cakes, or crackers. As you may know, boiled rice has played a distinguished role in Japanese cuisine. With a bowl of rice, any dish looks to be a Japanese one. Without one, any Japanese dish seems to be waiting for its partner, or rather for its master. Rice had been so precious that it used to be a crime for medieval peasants to eat one, and that it used to be a hope beyond hope for modern proletariat to eat white one. 'Kona-mon' has been a friend of ordinary Japanese as such.
9. Torihime Kishiwada
Reviewed By Roving670736
おしゃれな居酒屋さんって感じかな。焼き鳥をはじめ、釜めし等、全て美味しかったです。夜は居酒屋さんになるので、飲まなくても付き出しが出てきます。色んなサイトにこのお店のクーポンが出ていますので、利用しない手はないと思います。落ち着いた感じのお店でデートにもぴったりです。
8. Fumiya Dining
7. Daikisuisan Kishiwada
Reviewed By toraveru
ネタが新鮮で人気の回転ずしです。大阪を拠点とするチェーン店ですが、たしかに味はその店でまったくと言っていいほど異なります。シャリもそのお店で作っているのでしょう。水加減や酢の加減で変わりますので。もしかしてフランチャイズ店なのでしょうかね。200円台のメニューもたくさんあり比較的良心的でした味は合格点です。箕面が一番おいしいかな。南北両極端ですがね。
6. Marugame udon
Reviewed By _X3070QF
岸和田駅から15分くらいだと思います。うどんもコシがあり、具材も豊富でダシが効いています。値段も安いので、コ・ス・パは良いです。
5. UORI
Overall Ratings
4 based on 10 reviews
Thirty minutes from Kansai Airport by car. Our restaurant is located a close distance from Kishiwada Castle and has a long history of serving customers, 60 years since its establishment. Enjoy authentic Japanese cuisine at an affordable price. Not only wi
Reviewed By maturi3
A surprising splendid hospitality cuisines!Fugu (blowfish) meat jiggles on a dish!Fugu tastes terrific!The ovary and liver of a fugu contain a deadly poison called tetrodotoxin, so the chef must have a license to prepare the fish.There are many people who call fugu by the name teppo, because if you ingest the poison, you'll go to heaven! Mmm... it sounds like eating fugu means putting your life in danger. Even so Japanese people still love fugu dishes. We even eat fugu in sashimi in a slightly different way from other sashimi.
4. Hokkai Sozai, Kishiwada
Reviewed By 217ipk
10人ほどのグループで利用。ラウンジ席もあり、100円寿司が乱立する中、回る寿司ではありますが、鮮度よい美味しいお寿司をゆっくりと楽しめました。
3. Konatairo
Reviewed By Explore803516
近くの会社に訪問した際、昼食に連れて行って貰いました。住宅街の中にある隠れ家的なお店。お勧めの釜揚げ蕎麦を註文。コンロ付きのテーブルに大きな釜がセットされ、沸騰した釜の中で自分でそばを湯掻いて食べる方法。蕎麦は3・7蕎麦といった感じで、熱々で食べてもコシは残っています。生卵を溶いた熱々の出汁に漬けながら食べますがこれが実にまろやかなお味。昼時のみ営業しているお店で、場所も判りにくいので注意が必要です。
2. Kinchakuya
Reviewed By Compass808035
イワシの稚魚の生シラスは、時間が経つとすぐ味が変わってしまうので、どちらかといううと釜揚げのほうが好きなのですが、ここのは、新鮮！！まさか大阪で！びっくりです。生しらす丼800円は値打ちだと思います。日曜の朝、8時過ぎに行きました。その時ですでに、7番目待ちでした。ただ、午前中は食事の人が多いので、30分ぐらいで入ることができました。
What to do and see in Kishiwada, Japan: The Best Places and Tips
1. Gofuso
Overall Ratings
4 based on 51 reviews
Reviewed By nipowers
This lovely restaurant is set in Gufuso Garden and the tables have views of this. In the evening the garden is lighted. This is right behind Kishiwada Castle. The meal was traditional Japanese and the service was perfect. The meal was not expensive, a little over forty dollars for a meal that included sake. You are free to walk around the garden even if you don't eat there. This is a special place!
