Cafe Bakery where sandwiches are popular

FRANK’S, located near Kintetsu Kosaka Station, is a café-bakery that was established in 1980 and is popular for its sandwiches. In the beginning, the bakery purchased its bread, but in 2012, it began baking homemade bread, and just three years later, in 2015, it represented the Kansai region in the “2nd Bakery Japan Cup,” winning third place in the cooking category from among many other bakeries. The menu offered at that time consisted of three types of sandwiches: “hamburger steak cobbler,” “braised pork belly cobbler,” and “roast beef clubhouse cobbler,” all served on homemade cobbler bread. The judges praised the fluffy and crispy coppé bread with fillings prepared for the sandwiches and seasoned with a homemade sauce.
FRANK’S has a showcase of sandwiches, breads, and cakes, as well as a café, but customers are constantly coming and going, and the café is often full, especially in the morning and at lunch time. From “salad sandwiches made with fresh bread,” in which the sweetness and sticky texture of the fresh bread and the taste of the ingredients, such as standard ingredients and vegetables, can be fully appreciated, to “warm filling sandwiches made with thick toast,” which sandwich omelets, thick-sliced beef herre steak, Kurobuta pork loin cutlet, and other items. FRANK’S considers a sandwich to be a “meal,” so not only is it hearty and filling, but it also caters to the gourmet-conscious housewives and college girls. The company also pays more attention to taste than others, since its main target customers are gourmet-conscious housewives and college girls.

Mixed juice unique to Osaka is also available.

When I asked the waitress about recommended sandwiches, she told me that the roasted ham and egg salad and fried prawns were popular. Although these sandwiches are orthodox, the aroma and flavor of the handmade fillings on the homemade bread fills your mouth and makes you feel luxurious. In addition, the set salad is well prepared and has a delicious dressing. In addition to coffee, tea, orange juice, cola, and other beverages, mixed juice is also available, which is typical of Osaka. Incidentally, “mixed juice” in Osaka is a mixture of milk, bananas and other fruits, canned mandarin oranges, sugar, and other ingredients blended together in a blender. The cheeseburger, which was created to commemorate the 40th anniversary of the restaurant’s founding and offers the true flavor of meat, and gratins are also said to be very popular.

In November 2020, FRANK’S sister store “Frank’s Higobashi” will open. Located in the apparel store “VODKA connecting people,” the store has been selling sandwiches in-store since 2019, but has added a kitchen and started operating as a café, offering a selection of the most popular menu items from the main store They are now offering a selection of the most popular menu items from the main store.

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Sumiyoshi Taisha Shrine, an architectural structure recognized as a national treasure

The architectural style seems different from other shrines I’ve seen.”
While viewing the main shrine pavilions of Sumiyoshi Taisha during a trip to Osaka, Nakata noticed something. The main shrines of Sumiyoshi-taisha are in a row from the first to the fourth main shrine, all of which are undoubtedly old shrine buildings. However, upon closer inspection, the atmosphere of the roofs and walls was different from that of other shrines.
When asked, the architectural style of Sumiyoshitaisha is called “Sumiyoshi-zukuri,” which is the oldest style of shrine architecture in history. It is characterized by its hiwadabuki (a technique of covering the roof with cypress bark), tsumairi-shiki kirizumatsukuri (two sloping sides of the roof are shaped like a mountain, with the entrance on the side that looks like a figure eight when viewed from the side [the gable end]), and tan-nuri (lacquered in vermilion using pigments such as vermilion and tan). The pillars are painted in vermilion (ni-nuri), and the walls are painted in gofun-nuri, which is a paste made from ground seashells. According to the priest who showed us around, “When the emperor is replaced, a court ritual called ‘Daijosai’ is held. The Sumiyoshi Zouzou has a structure similar to that of the Dajoubugu, which is built for this ceremony. The aforementioned main shrine is an ancient Japanese architectural style that has been designated a National Treasure, which is a testament to the prestigious nature of Sumiyoshi Taisha.

Power spot of “Sumiyoshi Shrine”, god of the sea

Sumiyoshi Taisha is a historic shrine built about 1,800 years ago. As the head shrine of more than 2,300 Sumiyoshi shrines throughout Japan, it has long been known as “Sumiyosan” in Osaka, and is the Ichinomiya of Settsu Province (the shrine with the highest number of shrines in the Settsu area). On New Year’s three days, more than 2 million people visit the shrine for the first time. In addition to the four main shrines, there are a total of 27 shrines in the vast precincts of the shrine, which are said to cover an area of about 30,000 tsubo. Sumiyoshi is often associated with the god of the sea, but in addition to being the god of safe navigation, Sumiyoshi is also the god of purification, agriculture, waka poetry, martial arts, sumo wrestling, and beckoning cats, making it one of the most famous power spots in Japan since ancient times.

There are also many other attractions such as the “Anti-Bashi Bridge,” which can purify you just by crossing it; the “Omokaruseki,” a sacred stone that can predict whether or not your wish will come true by the weight of your will when you lift it up; the “Goshogozen,” a stone with the words “Five,” “Great” and “Power” written on it that if picked up and used as a charm, your wish will come true. There are many places of interest in the area. I learned for the first time that “Issunboshi,” a famous tale told once upon a time, is said to have been a child of Sumiyoshi-Okami, and I found it humorous that there is a spot where you can take a picture of yourself in a bowl like Issunboshi. The shrine is located in a bustling area and is always crowded with worshippers, giving it a lively atmosphere that is typical of Osaka. In central Tokyo, one sometimes sees a high-rise building built on the site where a shrine or temple once stood, with a small concrete main shrine building in the corner of the site. However, Sumiyoshi Shrine will surely still be here 100 to 200 years from now, cheering up the people of Osaka. Walking through the spacious shrine grounds and bowing to the main shrine, I felt as if I had received a power boost.

NIHONMONO – 「にほん」の「ほんも…

大阪市内の夜景を一望「みのお山荘 風の杜」／大阪府箕面市 – NIHONMONO 国定公園に寄り添うお宿 大阪市内から車で30分、箕面市北部に広がる「明治の森箕面国定公園」に隣接したお宿が「み

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Whisky making loved by the Japanese

There was a time when domestic whiskey was considered a substitute for expensive imported whiskey. However, its popularity has now reversed. Popular domestic whiskey is sold at a much higher price than imported whiskey, and some of them have become “overpriced flowers. Suntory Yamazaki Distillery, the oldest malt whiskey distillery in Japan, is the origin of Japanese whiskey. Without this distillery, the current global Japanese whiskey boom would not have been possible.
The distillery’s mission was to “create a whiskey loved by the Japanese people and suited to the climate of Japan. It was 1923 when Shinjiro Torii, the founder of Kotobukiya (later to become Suntory), built a distillery in Yamazaki, Shimamoto-cho, Mishima-gun, Osaka Prefecture. Since then, Suntory has continued to make its own whisky here. Yamazaki is located at the foot of Mt. Tennozan, where the tea master Sen no Rikyu built his tea house, and is rich in high-quality groundwater called “Rikyu-no-mizu” (water from a remote palace). Nearby is the confluence of three rivers, the Uji, Katsura, and Kizu Rivers, which creates fog, which provides the perfect humidity for the aging of whiskey.

Whiskey with attention from the barrel

The Yamazaki distillery features a wide variety of sake making processes. We use wooden and slainless steel fermenters, distillation kettles of different materials and sizes, and different types of barrels to produce a wide variety of sake. The master blender blends them to create a unique flavor,” says whisky ambassador Taichi Sasaki.
The Yamazaki name is well known around the world, and tours are very popular. The tour of the historic distillery led us to a spacious storage facility. The cellar was filled with the mellow aroma of whiskey, and a vast number of casks were lined up in rows. As Mr. Sasaki explained, there are many different sizes and types of casks. It is no exaggeration to say that the quality of the whiskey depends on the quality of the barrels. Suntory makes its own barrels at its own factory, with the belief that good sake cannot be made if the production of barrels, which play such an important role, is left to others. Puncheon barrels, which are often used to store Yamazaki, are made from American white oak, and sometimes the blender himself goes to the U.S. to check with his own eyes which trees are suitable for puncheon,” says Mr. Sasaki.

The last step is, of course, tasting. The single malt, fresh from the barrel, is highly aromatic and has a deep flavor. Nakada, who does not usually drink whiskey, was surprised at the richness of the flavor. At this distillery, some of the longer bottles are aged for several decades. It is not unusual for the blender to be replaced during that time. Making the original sake is like passing the baton to the future, decades later. The responsibility is great, but it is precisely because the process has been repeated for nearly 100 years that Yamazaki has become so popular today.

NIHONMONO – 「にほん」の「ほんも…

古きよき酒と最先端の酒が共存する「西条合資」／大阪府河内長野市 – NIHONMONO 豊臣秀吉にも愛された“天野酒” 1718年の創業以来、約300年もの間、酒造りを続けている酒蔵、「西条合資」。

NIHONMONO – 「にほん」の「ほんも…

交野の桜のように気高く麗しい「片野桜」山野酒造／大阪府交野市 – NIHONMONO 桜の名を冠す“片野桜” またや見ん 交野の御野の桜狩り 花の雪散る 春の曙これは、新古今和歌集に残る藤原俊成

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A wood lacquer craftsman who pursued the beauty of use

Minami-Senba, Chuo-ku, Osaka City. On the third floor of a building not far from Matsumacho-suji Shopping Street, which is lined with more than 100 wholesale stores and specialty stores selling hina dolls, toys, candy, and other items, is wooden lacquer craftsman Kazumasa Fujiwaki’s workshop, “Tsuchi Kobo. Once you pass through the door, you will find yourself in a different world from the hustle and bustle of the surrounding area. The shelves are lined with beautiful and warm works of art. From furniture such as tea chests to small tea utensils, these simple folk art pieces look as if they were simply carved out of wood and coated with lacquer. The simplicity of these pieces, however, makes their beauty of form stand out.
Born in Maizuru City, Kyoto Prefecture in 1943, Mr. Fujisaki began his career as a woodworker at the age of 15, training in Toyama and studying under the late Tatsuaki Kuroda, a living national treasure in 1967. In 2009, he was awarded the Prince Takamatsu Memorial Prize at the 56th Japan Traditional Crafts Exhibition, and in January 2011, he was recognized as the first craftsman designated by Osaka Prefecture as an Intangible Cultural Property, Wood Crafts Holder.
He has been a major figure in the world of woodworking for more than 50 years, pursuing the “beauty of use,” yet he continues to present his own works, saying, “I’m still not satisfied with anything, korekara, korekara. When you hold it in your hand, it feels very comfortable. Many of his works are not for display, but for daily use.

Originality created by the Fujisaki style

I believe that crafts are made to be used. The process of making a product begins by thinking about when and how it will be used,” says Mr. Kawasaki. This allows him to pursue originality, unlike many other workshops where the work is divided between different departments. Even if it takes a long time to complete a piece of work, it is the Kawasaki way to create a satisfying piece of work.
A tour of the back of the building reveals a workshop lined with chisels and saws. Although the building is not spacious, it is a functionally designed space where apprentices face the wood. Mr. Nakada, would you like to try your hand at it? Nakada is of course willing to try it. Of course, Nakata was willing to try. He immediately took a chisel and a mallet and started to make trays. You can’t do it by force,” he said. You have to watch the grain of the wood as you chisel it,” said Mr. Kawasaki, as he gradually shaved the board like a chopping board. At first, the chisel was slippery and the mallet did not hit the board well, but gradually the chiseling became more rhythmic. Nakata’s face was sweaty, even though it was autumn. Nakada’s face was sweaty, even though the season was autumn. It’s difficult to find the right amount of force.

As he concentrated on his work, several hours passed in the blink of an eye. Mr. Fujisaki has continued this meticulous and careful handwork for 50 years. I felt as if I had caught a glimpse of the value of something that should be cherished and passed on for a long time.

NIHONMONO – 「にほん」の「ほんも…

町のシンボル、だんじりを作る大工たち「泉谷工務店」/大阪府泉大津市 – NIHONMONO だんじり祭りに欠かせない存在 だんじりといえば、岸和田の「だんじり祭り」が有名。重さ4トンもあるだんじりを男た

NIHONMONO – 「にほん」の「ほんも…

茶と鋳物の歴史のなかで生まれる茶釜の名品「角谷一圭工房」／大阪府東大阪市 – NIHONMONO 人間国宝の父より受け継いだ茶釜の技術 角谷一圭といえば、茶道会では知らぬもののいない茶釜師。1978年に重要無

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Preserving the tradition of Sakai Uchihamono

A technology once recognized by Oda Nobunaga and the Tokugawa Shogunate

Sakai City, Osaka Prefecture, is known for its Sakai Uchihamono (Sakai perforated cutlery). The history of cutlery making dates back to the 5th century, when blacksmithing techniques developed from the production of tools for building ancient burial mounds. It became a major industry in the 16th century. When guns and tobacco were brought to Japan from Portugal, the manufacture of guns and tobacco knives for chopping tobacco leaves became popular in Sakai, making use of the knife smithing technique. The high technology was recognized by Nobunaga Oda and Tokugawa Shogunate, and spread throughout the country. In the Genroku era (1688-1704), the single-edged type, which is the characteristic of Sakai kitchen knives, was born, and now it has spread to the public as many cooks use it. They are also designated as “traditional crafts” by the Minister of Economy, Trade and Industry.
Morimoto Cutlery, which preserves the tradition of Sakai percussion cutlery, is a traditional craftsman’s house that combines work and residence in a back alley. In Sakai City, houses of similar construction can still be seen today. The workshop is so small that it is difficult for people to pass each other. Machines lined up in cramped spaces show their age. However, the Sakai Uchihamono cutlery born here is highly trusted by chefs in Japan and abroad.

Koichi Morimoto, the company president, was born in Sakai in 1941. In 2008, he was selected as a “Contemporary Master Craftsman,” an award given by the Minister of Health, Labor, and Welfare under the Outstanding Technical Skill Award System, and in 2016 he was awarded the Medal with Yellow Ribbon. He is one of Sakai’s leading cutlery craftsmen. The cutlery industry in Sakai is characterized by the long-established division of labor. The “forging,” or the production of the “base” of a Japanese kitchen knife, is divided into two separate processes: “ji,” or forging, which produces the “base” of the knife, and “edging,” or polishing, which sharpens the “base” produced by the forging craftsman to create a beautifully sharp kitchen knife, Each technique can be mastered. The single-edged blade is suitable for Japanese cuisine, such as fish and vegetable dishes, because the knife runs away in the direction without the blade when cutting materials.

Cutlery supporting Japanese cuisine

I just took over my parents’ business and did what I was taught to do to support my family. I am very happy that professionals use my products, but I also feel a strong sense of responsibility not to betray their expectations and trust,” said Koichi Morimoto.
Although Mr. Morimoto has been selected as a “Contemporary Master Craftsman,” he says, “Blades are not works of art. I just have to keep working steadily,” he says of his own work.
The knives born from this small workshop support Japanese cuisine,” says Nakata.
Nakata also took on the challenge of sharpening. It is not an easy task to sharpen a knife by placing the blade on a grinding stone spinning at high speed. Not only are there sparks from the fire, friction noises, and dust flying around, but it also requires a great deal of force to hold the blade against the whetstone. It takes a long time of practice before one is able to recognize the optimum level of sharpening with the senses of the eyes, ears, and hands. Following Morimoto’s example, his sons are now following in his footsteps, and I hope that the techniques that have been passed down for over 1,500 years will be preserved for future generations.

NIHONMONO – 「にほん」の「ほんも…

歴史と伝統の堺打刃物「榎並刃物製作所」／大阪府堺市 – NIHONMONO 古くから鋳物職人の住む“堺” 堺市は、日本最大の前方後円墳、仁徳天皇稜がある地。5世紀前半に作られたのではない

NIHONMONO – 「にほん」の「ほんも…

「一生使える鍋」を掲げる手作り鍋のスペシャリスト「姫野作.」三代目 姫野寿一／大阪府八尾市 – NIHONMONO 大正13年に設立した大阪府八尾市の工房。銅とアルミを原材料にした厨房機器や調理器具を主に製造し、代々受け継がれ

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Bamboo crafts have been passed down from generation to generation with each generation having its own unique style.

Bamboo craft artist Chikuunsai Tanabe IV creates his works in a small workshop in Sakai City, Osaka Prefecture. Passing through a lattice door, one comes to a small courtyard. To the left of the pathway lined with paving stones is a glass-walled room. Mr. Tanabe Chikuunsai IV, dressed in samue, and three young men are working silently. His works are in the collections of the British Museum, the Museum of Fine Arts, Boston, and the Philadelphia Museum of Art. His and successive generations of Chikuunsai’s works are displayed in the entrance and living room. Vases and objets d’art made of countless thinly shaved and woven bamboos. The curved surfaces of the bamboo have a delicate yet unique tension.
I have lived with bamboo crafts since I was a child. My grandfather and father used to work with bamboo in the house, and I learned to do it by watching and imitating them. I was also taught tea ceremony, flower arrangement, and calligraphy, all of which have come in handy today. When I was an art student in Tokyo, there were times when I wanted to pursue other paths, but in the end, perhaps it was embedded in my DNA, and I returned to my parents’ house to take over Chikuunsai.

Tanabe Chikuunsai is the name of a bamboo craftsman whose name has been passed down in Sakai. The first generation participated in domestic as well as international expositions from the late Meiji period to the early Showa period, the second generation created the technique of sukashi weaving, which expresses the beauty of light and shadow through the openwork of bamboo, and was awarded the Medal with Dark Blue Ribbon, and the third generation created a style of creating a surface by using arrow bamboo in a composition of dots and lines. Each generation has built up its own style while passing down the advanced techniques of bamboo craftsmanship.

Preserving the Charm of Bamboo Crafts in Japan

While making traditional flower baskets and tea ceremony utensils, Mr. Tanabe has also exhibited his works at exhibitions and installations around the world, where he fills large spaces with bamboo works. Bamboo crafts can take any shape depending on how they are woven, but the giant objects, more than 8 meters tall and made of more than 10,000 bamboo strips, are incredibly powerful, even when seen in photographs alone. The artist said, “I move around with the bamboo strips and assemble them sensuously by looking at the space. When the exhibition is over, we dismantle them and move them again. Perhaps it can be said that bamboo is unique in that it can be recycled over and over again in this way.

In addition to his works, he also nurtures human resources. He has accepted 12 apprentices over the past 10 years, and has put a lot of effort into nurturing the next generation. When I trained under my father, it was like working with bamboo 24 hours a day without a break. But if we did that nowadays, no one would follow us. Both the works and the training methods must change with the times. As long as the essence of bamboo craft is conveyed, I think the system can change rapidly. I think the system should change as much as possible as long as the essence of bamboo crafts is conveyed to the next generation. Isn’t that the best job there is?”
Most of his works are also purchased by overseas collectors.

If you only think about business, it would be better to sell everything overseas,” he says. But that would mean that there would be no bamboo crafts left in Japan. That is why I would like to have about 20% of my products bought domestically, so that I can convey the appeal of bamboo crafts as much as possible. My current goal is to make bamboo crafts artists a job that everyone would admire.” Beautiful, yet somehow fragile, and with a strength that will not break no matter how much it bends or bends. It would be a shame to let the appeal of bamboo crafts be monopolized only by people overseas. Mr. Tanabe also actively holds exhibitions, workshops, and hands-on classes at his studio in Japan, so if you have a chance, please come and see his work.

NIHONMONO – 「にほん」の「ほんも…

150年以上も生きる桶「藤井製桶所」／大阪府堺市 – NIHONMONO 生活の変化によって減少していった製桶所 意外なことに、日本で木製の大桶を作ることのできるところは数少ない。そも

NIHONMONO – 「にほん」の「ほんも…

飛鳥時代から継承される宮大工の技「金剛組」／大阪府大阪市 – NIHONMONO 日本最古の建築会社「金剛組」 大阪市・天王寺区にある金剛組は、全国の神社や寺の建設や修復を手掛ける宮大工専門の

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Osaka Japanese Folk Crafts Museum: Beauty from Everyday Life

Located in the Expo Park in Suita City, the Osaka Japan Folk Crafts Museum took over the building originally constructed as a pavilion to showcase the appeal of Japanese folk crafts at the 1970 Osaka Expo. The first director of the museum was Shoji Hamada, the first person in Japan to be designated as a “Living National Treasure” in the field of ceramic folk craft ceramics.
Mingei (folk craft)” refers to daily utensils produced by the hands of nameless craftsmen, and is distinct from ornately decorated ornamental works of art. The words “folk art” and “beauty of use” were coined by the lifestyle and culture movement advocated by Yanagi Muneyoshi, the “father of the folk art movement,” Hamada Shoji, and Kawai Katojiro, and their values became widely known. The concept of “mingei” or “beauty of use” was born out of the lifestyle culture movement advocated by Kawai Tomojiro and others, and its value has become widely known. Many people may recognize the brand SORI YANAGI, popular for its cutlery and kitchenware, designed by Sori Yanagi, one of Japan’s leading industrial designers of the 20th century and the second director of the Osaka Nippon Folk Crafts Museum, which pursues the beauty of utility.

Learn about the history connected to our lives.

In a typical art museum or museum, visitors would enjoy learning about the artists’ advanced techniques, philosophies behind their works, and historical backgrounds while viewing the exhibits, but what one feels while touring this folk art museum is a certain nostalgia. This is understandable, since the exhibits include ceramics, dyed textiles, woodwork, paintings, and other items that have been cultivated through daily life.
It is not art, but folk art. That is why it has its own merits. Even those who are not interested in ceramics are attracted by the many old Imari buckwheat porcelain cups on display. If you go to the corner where knitted and dyed goods from all over the country are displayed, you may be surprised at the differences between regions and the techniques of unknown makers. These are not things that existed “in the past” or “somewhere else,” but are connected to our own lives today, and that is why they are so enjoyable to see.
It is not only the exhibits that are enjoyable. The relaxed atmosphere is perfect for strolling around the museum, and the museum store is a great place to buy ceramics and glassware from different regions of the world that are connected to our daily lives.

In Komaba, Tokyo, there is the Japan Folk Art Museum, built in 1936 by Muneyoshi Yanagi and others, which is not large in scale but is full of the simple charm of folk art. It is interesting to note that the director of this museum is Naoto Fukasawa, who is involved in product design closely related to modern life, such as “MUJI” and “±0. It would be interesting to visit the Mingei museums in the East and the West and feel the difference between them.

NIHONMONO – 「にほん」の「ほんも…

歴史とモダンが織りなす異空間「狭山池博物館」／大阪府大阪狭山市 – NIHONMONO 「水の都」大阪平野の歴史 日本最古のダム形式ため池「狭山池」 大阪は言わずと知れた治水の町だ。約6000～70

NIHONMONO – 「にほん」の「ほんも…

無限の造形美「四代田辺竹雲斎」／大阪府堺市 – NIHONMONO 竹工芸作家・四代田辺竹雲斎さんの作品は、大阪府堺市にある小さな工房で生まれている。格子戸を抜けると小さな中庭。敷石が並ぶ通路の左にあるガラス張りの部屋が工房だ。…

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History of the Osaka Plain, the “City of Water”

Osaka is known for flood control and about 6000 to 7000 years ago during the Jomon period, Osaka was under water with the Kami-machi area jutting out like an island. As soil built up with the repeated flooding of Yodo River and Yamato River, the current form of Osaka came to be in the fifth century.
The flatland of Osaka is blessed with rivers and other water sources, giving it the name “Water Capital”.

On the other hand, the landscape makes it prone to flooding, requiring flood control. The history of Sayamaike, located in the southeast portion of Osaka and a 10-minute walk from Osaka Sayama station, is quite long. The reservoir was made in 616, making it the oldest dam reservoir, and is listed in many historical documents.
The area around the reservoir is a park where locals enjoy leisurely strolls. “It was originally created to address the lack of water needed for rice farming. Many improvements and repairs have been made, and its main purpose is to protect the lives and property of the citizens living downstream.” (Katsunobu Yoshii, Sayamaike Museum assistant curator)
The museum opened in 2001 after the 16 year construction to update the dam and now houses the historical portions of the original dam.

The impressive concrete building was designed by architect Tadao Ando, who is originally from Osaka. It is now considered an icon. “It certainly represents Mr. Ando, but I couldn’t tell what it was from the exterior.” (Nakata)

A powerful stratum sample in the museum

Stepping into the building escorted by the curator, we were welcomed by a large waterfall running down a concrete wall. The sound of water was pleasant, but it was a surprising sight. Visitors walk under the waterfall to enter the main portion of the museum.
Displayed here is a stratum sample from the original dam measuring an impressive 15 meters by 60 meters. The large scale display relays the 1400 history. “People wonder how we were able to get this huge piece into the museum. We broke it up into 101 pieces and spent 3 years to treat the pieces, putting them back together when the museum was completed.” (Mr. Yoshii)

An architectural museum brings images of a very dull setting, but this strata sample with 1400 years of history is a sight to behold. It symbolizes the relationship Japan as a country has with water and nature, and is housed in an ultra-modern building. We recommend a leisurely stroll to the museum after you’ve filled up on the local cuisine.

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Freshly baked bread

Boulangerie & Cafe Sunny Side opened in 1976, and has continued to be continued to “freshly baked, freshly fried and freshly made” since the beginning. No frozen dough is used, and the bread is made in small batches from early in the morning, making it popular for the very fresh bread. There are 7 locations in Osaka and Hyogo that offer a space to eat, making it ingrained in the local scene.

The main store is located in a shopping center directly connected to the Minami-senri station on the Hankyu Senri line. It is popular with businesspersons who enjoy breakfast or lunch on the terrace, and shoppers who want to enjoy a break, making the store busy from first thing in the morning.

Received Gold Award for curry bread.

About 120 different breads line the shelves daily, from sandwiches to breads that can be eaten as a meal to sweet breads. The choice is almost overwhelming. The most popular is the “rich beef curry bread”. Only a few are fried at a time so that the shelves are always replenished with freshly fried breads. On some days, they can fry up to 50 times in one day. The outside is chewy, a perfect match to the curry filling with large chunks of beef that has stewed for 2 hours. The spiciness is just right to be enjoyed by young and old. Of course, it’s best eaten fresh, but it has a great texture even at room temperature, so many buy more than one to take home with them. Some stores sell up to 1500 during the week and 2600 on the weekends. It was awarded a gold medal at the Curry Bread Grand Prix 2020, western Japan fried curry bread division.

Breads to suit your lifestyle

One of the other reasons the store is so popular is that every bread is quite voluminous filled with delicious fillings, yet are quite affordable. There is a wide range to choose from – “kaku pan” made with quality brown sugar and salt, extra special bread using plenty of butter and fresh cream, bread using brown rice, and French style baguette made from dough that is allowed to rise in the refrigerator for 24 hours.

The filling used for the pastries and sandwiches are also made on site. There is a great variety of “cascroutes” which are baguettes filled with ham, vegetables and/or cheese. Continuously developing new products, the shop held a campaign where each of the 7 locations developed their own special flavor of Italian “Maritozzo”. The rum raisin flavor at the main store placed first, with the most number sold, and is now available at all locations.

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Smart luxury hotel “Conrad Osaka”

Conrad Osaka is the latest in smart luxury hotels located in one of the landmarks of Osaka, Nakanoshima Festival Tower West. Targeting travelers who make the most of both work and play, the hotel boasts a fusion of contemporary and Japanese design. Located 200 meters above ground level, the hotel offers panoramic views of the city with spacious guest rooms and 4 restaurants, a bar and lounge that live up to Osaka’s reputation for being the “Kitchen of the Nation”. The world renowned Conrad quality is also apparent in the spa, pool, fitness club and wedding chapel.

Nakanoshima is abundant with clear waters and greenery, and has a history of being the center of political, financial, and cultural development. A narrow piece of land between Dojima River and Tosabori River, many warehouses served as temporary storage for rice and other grains during the Edo period before they were shipped out around the nation. During the Meiji era, cultural buildings such as the Osaka City Central Public Hall and Osaka City Nakanoshima Library were added, making it a center of cultural activity. The functionality of the area was further enhanced with the opening of Osaka University’s Nakanoshima Center (currently closed) and the opening of the new Nakanoshima train line.

Like a museum, a hotel where you can experience art

The main feature of Conrad Osaka is undoubtedly the dynamic panoramic view. In the lounge on the 38th floor, there is a winding staircase and wide open stairwell. Floor to ceiling windows offer a view of the city as well as the ocean and even the mountains in the background. You can enjoy the expansive view from almost anywhere in the hotel, from the guest rooms, restaurants, banquet rooms, spa & fitness, indoor pool and even the meeting rooms, allowing you to get away from the daily routine. Enjoy a relaxing moment with a view of the night skies and city at the “40 Sky Bar and Lounge”.

A distinguishing feature of the hotel are the displays of art pieces by artists from around the world with a focus on local artists. 《Fu / Rai》 is a large piece measuring about 5 meters by sculptor Kohei Nawa. Using micro beads to express the gods of wind and thunder, the pieces change with the light and can be enjoyed over and over again. Each guest room, chapel, atrium and banquet rooms also boast its own artwork, making Conrad Osaka a delight for art lovers.

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