~2.5h — the round trip from the gangway, with the 60-minute margin kept aside.
Deep-fried skewers and one communal sauce pot per table. Dipping a second time is the single unforgivable act in this district, and every shop has a sign about it. Cabbage is free and is the tool for more sauce.
Kushikatsu is skewered, crumbed and deep-fried, and it was working men's food in Shinsekai from the 1920s. There is one rule and it is enforced: no double-dipping in the communal sauce. Shinsekai itself was built in 1912 as a vision of the future and has been pleasantly stuck ever since.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
The kushikatsu house the whole country pictures, with the angry chef on the sign. One dip only.
Open in Google MapsWhere locals goYaekatsu八重勝Under the Janjan Yokocho arcade, older and rougher, and the one Osaka argues for.
Open in Google MapsClosest to the berthTengu串カツ 天狗Also in Shinsekai, and usually the shortest wait of the three.
Open in Google MapsBoth pins on one map, so the distance is a fact rather than a feeling.
Each of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.
Each of these still lands you back aboard with the hour to spare.
4 hr 30 min for bothInvented in this city in 1935 — batter, a cube of octopus, turned in a cast-iron dimple plate with a pick.
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4 hr 30 min for bothA canal walled with the loudest signage in Japan.
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4 hr 30 min for both580 metres of what Osaka calls its kitchen.
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