Drink Like a Local: Osaka with Hiro Nakayama

Explore Osaka with Hiro Nakayama, where humor and flavor collide in crowded alleyways, food and drinks are never separated, and the city’s restless energy reveals itself one conversation at a time.

Osaka is often described as Japan’s most approachable city, but that simplicity hides a complex rhythm shaped by food, laughter, and constant human exchange. It is loud without being overwhelming, chaotic without losing its balance, and deeply social in a way that feels immediate and unfiltered. Street vendors call out to passersby, office workers gather shoulder to shoulder at standing bars, and conversations move quickly from polite introductions to shared jokes.

Known as “the Kitchen of Japan,” Osaka’s identity is inseparable from its food culture. Eating is not a pause between activities; it is the activity. From street snacks eaten at midnight to bowls of ramen that close out long nights, the city moves to a culinary rhythm that pulls people together. Drinks follow naturally, flowing alongside food rather than standing apart from it.

This is a city best understood at counter height. Osaka’s bar culture thrives in small rooms, narrow staircases, and hidden basements where the focus is not spectacle, but presence. It is here that Hiro Nakayama has spent much of his life, building his career and community in Osaka Minami, the southern heart of the city’s nightlife. Having lived here for roughly half his life, Osaka is not just a workplace for him, but home.

Hiro Nakayama runs several bars in Osaka, including Bar Nayuta, Third Place Bar Fizz, and Karuda, operating under multiple corporations while remaining closely involved in the daily reality of bar life. Alongside his work as an operator, he has also served as the Japan brand ambassador for Maison Villevert since 2021, connecting global spirits culture with Japan’s local drinking traditions.

His bartending career began in Osaka, and over time, professional relationships naturally evolved into something deeper. Many of his guests became friends, collaborators, and eventually members of his team. That progression reflects the way Osaka’s bar scene functions: relationships grow organically, without formality, shaped by repeated encounters and shared time rather than titles.

Hiro’s connection to the city is grounded in that sense of continuity. Osaka Minami is where he learned the craft, met his community, and developed a perspective shaped by constant interaction. His bars, like the city itself, prioritize personality over polish and energy over excess.

---

Big Picture

Osaka Minami’s nightlife is intimate, spontaneous, and deeply personal. The area is filled with everything from nine-seat cocktail bars to standing izakayas and vinyl cafes, often hidden behind unmarked doors or tucked into narrow alleys. Luxury exists, but it is not the defining feature. What matters more is atmosphere, warmth, and the feeling that everyone in the room belongs there.

People go out casually, often without reservations, moving freely between places as the night unfolds. Fridays and Saturdays are naturally busy, but weekday drinking is equally common, especially after work. In Osaka, going out does not require an occasion; it is simply part of daily life.

The legal drinking age is 20, and drinking is woven into social routines rather than treated as an event. One of the city’s most distinctive traits is what Hiro calls the “Osaka conversation.” Influenced by the city’s strong comedy culture, interactions tend to be lively and playful. Even strangers seated next to each other at a bar counter will often begin joking and connecting within minutes, turning ordinary encounters into memorable exchanges.

---

The Food

Food is inseparable from Osaka’s drinking culture. Often referred to as the Kitchen of Japan, the city approaches hospitality through flavor, generosity, and shared enjoyment. Bars rarely exist without food, and nights out almost always end with something to eat, whether it is shared snacks, small plates, or a full meal.

Street food plays a central role. Takoyaki and kushikatsu are staples, frequently eaten between drinks or late at night from small stands. These quick bites are not just fuel; they are social anchors, places where conversations continue and nights reset before carrying on elsewhere.

Signature dishes like okonomiyaki reflect the city’s hands-on, communal spirit, often cooked on shared griddles and eaten together. Even more adventurous options, such as raw chicken, reflect Osaka’s comfort with bold flavors and trust in local craftsmanship. In this city, food and drinks move together, guided by curiosity and appetite rather than rules.

---

The Drinks

Osaka’s traditional drinking culture is built on familiar foundations. Beer, sake, shochu, and highballs dominate izakaya menus and casual bars across the city. Highballs and chuhai, typically made with shochu and soda, are especially popular for their lightness and ease, fitting seamlessly into long, social evenings.

While these classics remain central, cocktail culture has been steadily growing. In areas like Amemura and Namba, creative cocktails appear alongside traditional offerings, reflecting a younger, more experimental crowd. Ura-Namba, by contrast, leans into retro izakaya-style drinks, preserving a sense of nostalgia through simpler serves and familiar flavors.

For visiting bartenders, inspiration extends beyond bars. Osaka’s neighborhoods each reveal a different layer of the city. The maze-like alleys of Ura-Namba showcase dense, local drinking culture. Tenma’s streets are lined with sake-focused spots. Nakatsu offers a more creative, underground energy. Shinsekai delivers raw, unfiltered local life, while Kita-Shinchi presents world-class hospitality in a more formal setting. America-mura, or Amemura, ties everything together with street culture and individuality.

---

The Big List

CAFES

• Lilo Coffee
• ISTA Coffee Element

BARS / COCKTAIL BARS

• Craftroom
• Bible Club
• Cane’s and Tales
• BOTA
• Gucci Bar

RESTAURANTS

• Qui Feu Qui
• MILPA

MARKETS / EXPERIENCES

• Douguya Suji (kitchen and bar tools street)

---

Tips & Phrases

Tipping culture
No tipping. Service is included in the price. A sincere thank you is always appreciated.

Getting around
Public transport is the best option. Trains, subways, and walking make it easy to move between areas like Shinsaibashi and Namba. For travel between the southern and northern districts, taxis are efficient and usually a short ride.

Legal drinking age
20 years old.

Where to stay
Namba and Shinsaibashi offer easy access to nightlife and walkable neighborhoods. Yodoyabashi is a good option for those planning to explore both the northern and southern areas.

Useful phrases

• Cheers: Kanpai
• Thank you: Ookini / Arigato
• Hi: Konnichiwa or simply “hi”
• Nice to meet you: Oai dekite ureshii desu
• Goodbye: Matane