Imperial capital, samurai castle and the city that eats till it drops.
Osaka was the capital of Japan in the 7th century, Toyotomi Hideyoshi's great stronghold in the 16th and later "the nation's kitchen", a city of merchants. Between its castle, some of the country's oldest temples and the neon of Dotonbori hide gods with curious customs and neighborhood legends. Three free walking routes to explore it at your own pace: the castle, Minami and Shinsekai.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.
From the ruins of Naniwa Palace to the corner where the Toyotomi fell, by way of great gates, giant stones and a keep paid for by the people of Osaka.
From Imamiya to Dotonbori, past shrines with surprising customs, an old graveyard turned nightlife district, a cursed statue and a tanuki from a comic tale.
The highlights of southern Osaka in one walk: the city's oldest temple, Buddhas made from ashes, a samurai hill and the retro district of Tsutenkaku and kushikatsu.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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A day in the city
Link the three routes and you will see the best of the city on foot, for free: the mixed route in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Takoyaki at Aizuya (sede central).
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Balls of runny batter with a piece of octopus inside, cooked on a griddle full of round hollows and flipped with a pick until golden outside and creamy within. Aizuya, in Tamade, claims to be their inventor: its founder, Endō Tomekichi, began selling them with octopus in 1935. There they are eaten without sauce, because the batter is already seasoned.
Where to try it
A savory pancake of batter and shredded cabbage with whatever you like inside (pork, seafood, squid), cooked on a griddle in front of you and topped with thick sauce, mayonnaise, seaweed and bonito flakes that dance in the heat. The name roughly means "grilled as you like it". Mizuno, in Dotonbori, has been making it since 1945 and is famous for its yam-batter version.
Where to try it
Thick wheat noodles in a clear dashi broth, topped with a large sheet of sweetened fried tofu. "Kitsune" means fox, said to be the animal's favorite food. According to the house, it was born in 1893 at Matsubaya, today Usami-tei Matsubaya, when customers started dropping into their soup the tofu served on the side.
Where to try it
Skewers of meat, seafood or vegetables coated in fine breadcrumbs and fried to order, Shinsekai's favorite everyday bite. They are dipped in a shared sauce, so the rule is sacred: never dip twice. Daruma, opened in Shinsekai in 1929, presents itself as the inventor of this style.
Where to try it
Osaka's traditional sushi: rice and cured fish pressed in a wooden mold and cut into perfect blocks, almost like fine marquetry. It travels well and keeps for hours, ideal for a city of traders. Yoshino Sushi, in Awajimachi, has been making it since 1841.
Where to try it
