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Osakans are unashamed gourmands. The local maxim, “Kuidaore!”, “Eat until you drop” says it all. The amount of food in Osaka is simply mystifying. Osakan food culture is a mix of proud, age-old traditions, food theme parks, plastic food replicas and instant ramen (both invented in Osaka). The quality of the produce is unrivalled and, above all the playfulness of the people and their no-nonsense character make for a memorable culinary adventure. | Back to Portfolio



  Genpachi Mittera-ten. The tiny restaurant has only twelve seats and a great atmosphere. Chefs and owners Hirata Hiroshi (people call him “Sanzo”), and Fukumoto shinichi stock 200 kinds of shochu and some very good sake.
Osaka's neon wonderland
Mr Oyama, Osaka's boxed sushi expert Osaka's famed Alaskan crab restaurant Making traditional Osaka boxed sushi   Dotonbori, Osaka's version of Times Square, is the place to sample local snacks eaten on the run such as takoyaki, translated as “octopus balls”
but probably best described as such: dumplings made of batter, diced octopus and all sorts of other goodies.
Dotonbori by night Matsubaya udon       A man cycles past the very strange "Dotonbori Hotel Gloria" facade One of the sushi chefs jokes arround with an Alaskan crab at Ichiba Sushi. Osaka's underground   Osaks's wholesale market     Making soba Mimiu Honten, home to udon suki  

All photography & text © Cedric Arnold All rights reserved.