Senshu: Center of Osaka Culinary Culture Senshu Specialty Products
With both mountains and sea in close proximity and favorable climate conditions year-round, the Senshu region is able to produce a wide range of local specialty products.
The area's mizunasu eggplant is famous nation-wide, and Senshu is also known for products of land and sea including peaches, conger eel, whitebait and more. Furthermore, restaurants throughout the region create unique and delicious cuisine made with these fresh local ingredients.
Culinary Culture ｜ Agricultural Products
Famous throughout Japan, Senshu's mizunasu eggplant has high water content as the Japanese name implies (mizunasu literally means “water eggplant”), giving it a juicy and vivacious taste. You can even eat it raw!
These sweet peaches, which have earned the Guinness World Record for “sweetest peach” due to having more sugar content than any other type on the planet, are harvested and sent to market from June through to August every year.
Culinary Culture ｜ Marine Products
Osaka Bay is sometimes referred to as “Naniwa,” which is the old name of Osaka City and can also mean “fish garden.” That's because the bay it has long served as an abundant source of fish and other seafood products. Senshu is situated on Osaka Bay and, accordingly, brings in a lot of marine products from its waters. Visitors can watch fish and other seafood being caught right before their eyes, and then used to prepare their meals!
Conger eel from Osaka Bay are plump and well-fattened, and have minimum “fishy” smell.
Sosaku Ryori Tenkichi
Sosaku Ryori Tenkichi's impressive conger eel rice bowl includes an entire eel. They also offer a wide range of other creative dishes made using natural ingredients, which has earned them widespread popularity throughout Senshu.
Osaka Bay's calm tides foster flavorful, soft octopus for locals to enjoy.
Try fresh, raw whitebait right after it is pulled from the sea in front of you.
Kinchakuya offers fresh Osaka whitebait just brought in at the nearby fishing port as well as a wide range of other fresh seafood.
Compared with snow crab, red king crab and other types, gazami crab is smaller and packed with richer flavor. Take one bite and you'll be hooked!
Very few crabbers go after gazami crabs, and even those who do are only able to bring in about 5 crabs after 10 hours of hard work. At Kappo Matsuya, the only restaurant of its kind in Japan that specializes in gazami crab, you can try this rare crab meat for yourself.
Culinary Culture ｜ Animal Products
Animal products are a prosperous industry in Senshu—the area is home to 80 percent of all dairy farmer households in Osaka Prefecture. Local farmers and ranchers also raise Naniwa Black beef, pork, chicken and duck. Senshu is a treasure trove of safe, high-quality animal products for the entire nation.
Naniwa Black Beef
aniwa Black beef has been served to great acclaim at famous hotels, at Michelin Guide–ranked restaurants, and to distinguished guests at the G20 Summit in Osaka. Rather than the standard 25 months, Naniwa Black cattle are reared for a whopping 30 months or longer in stress-free environments using carefully selected feed in order to foster high-quality meat products.
Only five heads of this genuine Japanese Black beef are sent out to market every month, so enjoy the rare opportunity to savor it for yourself in Senshu.
Enjoy rare Naniwa Black beef here at this French restaurant in Senshu along with generous servings of fresh, locally-caught fresh seafood and organic vegetables.