3 styles of Japanese cuisine to savour at Time Out Market Osaka

Helmed by seasoned sushi artisan Hideaki Iwamoto, Kitaro Sushi specialises in sharikoma, a snackable type of sushi characterised by its small balls of gently vinegared rice. Iwamoto sources fresh seafood from markets all over Japan, slices it up right in the kitchen, and tops his dainty morsels of rice with delectably springy cuts that are as pretty to look at as they are appetising.

The chef’s omakase platters – 8 or 10 pieces, available for an eminently reasonable ¥1,200 and ¥1,500 respectively – are always on point, and make a lip-smacking complement to some Kansai-area sake from one of the Market’s two bars. Other highlights on the Kitaro Sushi menu include an assorted sashimi platter (¥2,200), sliced and salted yukhoe-style sea bream (¥1,400) and deep-fried octopus (¥900). On a chilly day, consider adding a bowl of rich red miso soup (¥600) to your omakase order.

Since setting up his first shop in 2016, chef Osamu Watanabe has accomplished a meteoric rise to the summit of Osaka’s ultra-competitive curry scene. His distinctive style of curry is made with a combination of sea bream and chicken soup stock along with Sri Lankan spices. Onion sautéed in butter adds a touch of sweetness to the umami base, while Watanabe’s proprietary Sinhalese curry powder blend ties the concoction together harmoniously.

A menu highlight is the classic chicken curry (¥1,250), but you’ll also have to try the original Watanabe curry (¥1,750), which mixes chicken and mutton keema. When you’re feeling a little fancy – or just have a serious meat craving – consider splurging on the Premium Beef Cutlet curry (¥3,800), which comes topped with a handsome slab of breaded and deep-fried Kuroge (Japanese black) wagyu beef. Watanabe also does a mild but flavourful kids’ curry (¥900).

Specialising in tori paitan – cloudy, white chicken-based ramen – Kazumasa Takeda’s Torisoba Zagin counts among Osaka’s most universally praised noodle joints. At Time Out Market Osaka, Takeda has flipped the script: the soups are still as moreishly creamy and the noodles as lovingly crafted as at the main shop, but Zagin Diversity does away with staple ramen ingredients like pork in the interest of whipping up bowls that can be savoured by noodle fiends from all over the world.

Highlights include the beef hakubutsu ramen (¥1,500) made with beef bone broth and topped with wagyu, and the vegan shoyu ramen (¥1,500), which combines a consommé-style soup with gluten-free noodles made from rice and soy flour. Takeda uses dried tomatoes and a selection of around 10 herbs to add an enticing harmony of aromas that hits you from the first sip.