Nikomi Kimura

Situated on a corner lot near Osaka's Karahori Shopping Street, the eponymous izakaya run by owner-chef Kimura occupies a charmingly renovated kominka (traditional Japanese house). The izakaya attracts with its impressive collection of sake, but the homemade stews are what it's synonymous with — and how it draws regulars in. Locals are known to make the same order during their next visit: tofu and meat stew or the braised beef tendon with konnyaku.The simmered chicken liver with sansho pepper is another top contender, and the oysters simmered with ginger is a runner-up. The menu is still heavy on other Japanese comfort dishes. Shochu, diluted with hot water, pairs excellently with appetizers like octopus sashimi, which is an homage to the chef's hometown that borders the Ehime and Kochi Prefecture. Other times, she recommends dousing the firefly squid served with tart miso-mustard with a glass of nama beer. Unexpectedly, the chicken wings emerge as a standout dish.