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Osaka Street Food Guide: Dotonbori ★WAO! RYU

企業名:その他

公開日:2015/03/21

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Osaka is known as Japan's kitchen and for good reason! It's loaded with some of the best and cheapest restaurants and street stands anywhere. 
Enter Dotonbori, the old entertainment district of Osaka that's also ground zero for cheap and easy to find street food. John Daub and Kevin Riley, a long-term resident of Osaka take their stomachs down the Dotonbori strip. We also introduce a very Osakan word: "Kuidaore" meaning eat until you drop! 

Street food on Dotonbori:

★ Takoyaki 
Called "octopus ball" by newbies to Japan, these round treats normally come topped with a tangy thick soy sauce, Japanese mayonaise, and dried fish and seaweed. Some shops go even further adding half boiled eggs or mountains of green negi! 
A bowl of 6 to 8 balls costs 380 to 450 Yen. 
Recommended shop: Creo-Ru Takoyaki

★ Kushikatsu
Another Osaka specialty you can find at a few stands. It's skewered and battered meats and vegetables deep fried until golden. pTake each skewer and dip it once in the special bath bin near the table or register. You won't be disappointed! Vegetables start at 60 yen and meats at 150 yen. Large Tiger Shrimps can go for 380 yen for one! Prices are listed on the menu outside the shop. 

★ Gyoza
Osaka has it's own variety of dumplings. What's different? It's cheaper and made in Osaka! 180 yen for 6 gyoza! 

★ Ramen
A few shops serve up hot bowls on the street side. Get a ticket at the vending machine for about 600 yen and enjoy!
Recommended shop: Kinryu Ramen (The one with the Dragon!)

★ Crab legs
Who would have thought crab was big in Osaka, but one of the most dominant restaurants serve them char-grilled right at the front of the street. The also have kani miso or "crab brains" served in a half shell. 500 yen for that. Yum.
Recommended shop: Kani Doraku

★ More!!! 
The more you walk around, the more Dotonbori will surprise you. 

Special thanks to Kevin Riley and the managers of the restaurants along Dotonbori. 

This show has been created and produced by John Daub ジョン・ドーブ. He's been living and working in Japan for over 16 years and regularly reports on a TV show for Japan's International Channel.

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