In Namba, there is a long-established BAR that serves peanuts as a complimentary appetizer. The peanuts had a moist texture and a sweet chestnut-like flavor, which was very delicious. I ordered a cocktail made with ROKU, a craft gin from Osaka. The cocktail had a tea-like aroma, and with each sip, I could taste a perfect blend of citrus and gin flavors. I also ordered a melon cocktail, which was made by crushing melon flesh and blending it with several types of alcohol before freezing it with liquid nitrogen to create a cocktail that you can eat. Since it doesn't use ice, the taste remains undiluted. The strong sweetness of the melon flesh combined with a hint of alcohol bitterness made it a superb drink. I would like to try other fruit cocktails as well. The atmosphere was great, and the staff were very friendly and engaging, making it a pleasant experience. I will definitely visit again when I come to Namba.

I didn't expect to find a bar like this in this kind of place. It was quite crowded, but it had a cozy atmosphere. They had a wide variety of cocktails, from original ones to classics and fruity ones. I had a great time trying different drinks, and before I knew it, a few hours had passed. I will definitely visit again.

Highball Lagavulin 10 year old, refreshing. Highball Lagavulin 10 year old, Highball Lagavulin 10 year old, Mojito (drink of the person I went with), assorted cheese plate, delicious Highball Lagavulin 10 year old.

When I stayed in Namba, I found a bar nearby and visited it on a Sunday late night. The interior had slightly dim lighting, but there were many foreign customers, creating a lively atmosphere. I enjoyed a gin and tonic and a wine cooler. The bartender was friendly and the bar was cozy. I would like to visit again.

I was looking for a bar to just drink alcohol because I was already full, and I found a shop nearby with good reviews, so I called and they had a seat available. Even though I only roughly mentioned what kind of taste I like, they accurately understood and served me delicious food. I would like to go drink different kinds of alcohol again.

I am traveling around the country in search of truly delicious food. I love everything from high-end cuisine to casual dining. [Area] Namba area, Osaka City, Osaka Prefecture [Genre] Bar [Award] Tabelog Top 100 Bars 2022 [Number of Visits] First visit [Crowdedness] Managed to get a seat without much trouble [One-word Comment] Authentic bar atmosphere, with slightly loud music and a casual vibe. Thank you for the meal.

I met up with a friend from college and his girlfriend in Namba to enjoy some classic kushikatsu. Originally, we planned to part ways at 9 pm, but we hit it off with his girlfriend and decided to go to a bar. It had been about six months since my last visit, but walking past the groups of foreign tourists, I felt a sense of calm as we settled into our seats in the midst of the hustle and bustle. The conversation kept flowing and we ended up staying until the last train. I was happy to have a chance to go to a bar with my friend after such a long time. We ordered a "Jack Tar" and a "Gimlet," both made according to the classic recipes, and they tasted great without any deviations. The alcohol hit me hard towards the end, but it was delicious. Thank you for the meal.

Cocktail made with kiwi, grapefruit, brandy, and liquid nitrogen was served on June 5, 2023. Boiled peanuts with salt were also served. It is recommended to use fresh peanuts for boiling.

I visited "Bar Masuda," which was selected as one of the "Top 100 Bars in 2022" by Tabelog. It is located in Chuo-ku, Osaka. It is a 6-minute walk from Osaka-Namba Station on the Hankyu Namba Line, located on Suharumoncho Street. The brick wall and the number "1958" on the top are impressive. The interior of the bar has a sophisticated and stylish yet calm atmosphere. This is a long-established bar founded in 1958 (as indicated by the exterior "1958"). It is currently run by the second generation, Takashi Masuda, who has been selected as a master craftsman in Osaka Prefecture. The cocktails I tried this time were as follows: - Strawberry Cocktail: It has a good balance of acidity and sweetness with strawberry liqueur and strawberries. The crushed ice added a fun crunchy texture. - Mango Cocktail: When drinking, you can feel the sweetness of mango and the aroma of lemon. It had a taste similar to rum. I was able to spend a relaxing time. Thank you for the meal.

This shop, located about a 3-minute walk from Namba Station, is a large bar with 3 floors. I visited around 18:30 on a weekday. The counter on the 1st floor is popular among foreigners. I recommend the gin and soda with vodka made from ginger from Kochi Prefecture. I had two drinks and both were easy to drink. The charm is boiled peanuts, which were delicious. The staff is quite talkative, so this place seems more suitable for lively conversations rather than quiet drinking.

Osaka gourmet trip, 10th restaurant. This was my last stop. I arrived yesterday but it was already closing time, so I came back today. They kindly accommodated me with a supplementary seat. Thank you! I love the edamame appetizer. I tried the Gin Fizz, Martini, Parisian, Nicholasica, and B52 cocktails. The Gin Fizz had a nice kick, and the Martini was smooth. They were all delicious. I will definitely come back. Thank you for the meal! Osaka gourmet trip completed!

Namba, Osaka, Bar Hyakumeiten, Mr. Masuda. Established 65 years ago. Honor. On Friday night at 10 pm, we were lucky to find a seat at the counter. Joy. There are three floors, but it gets really busy on weekends. There are many regular customers, but it seems like there are few customers who overstay their welcome. The atmosphere of this long-standing bar is very mature. Delight. The interior feels like an old European castle, very cozy. Healing. I had a Manhattan and an Alexander. The master keeps shaking cocktails. The polite service is wonderful. Divine. I was in heaven. Thank you for the meal.

We visited this place on the first day of our trip to Osaka with the owner. It was a calm and relaxed place as mentioned in the reviews. They had a cocktail menu, and being unfamiliar with bars, it was very helpful to be able to order while looking at the descriptions. We definitely want to stop by this bar again when we stay in Osaka overnight.

I have visited this bar in Osaka-Namba area multiple times with intervals. It was bustling with overseas travelers and regular customers tonight as well. I had a classic Manhattan Martini cocktail which was refreshing! This old-established bar in Minami area gives a sense of security. Thank you for the delicious meal!

I met a Kyushu boy at "Okame" and brought him to Dotonbori at night after a long time. The street was a bit quiet for a Sunday night after 9 pm, even though it's Christmas. When we opened the door, we saw what appeared to be foreigners inside. It seemed like there were no Japanese people around. We managed to grab the last two seats at the counter. I had a Bushmills (highball) which had a gentle taste due to the slightly thick rim of the glass. The complimentary peanuts were unusually large and had a moist texture with a great flavor. The counter was made of a long single piece of wood with a natural curve, which was worth seeing on its own. The master was busy but still managed to have a conversation with us, which was nice. I chatted with a couple next to us who had come from Korea, but I'm not sure if they enjoyed the atmosphere of a Japanese counter bar. I also had a gin and tonic and some fresh chocolate, which had a fluffy texture, moist inside, and a hint of cocoa bitterness that paired excellently with alcohol. The Kyushu boy found a drink he liked, which he rarely encounters at other bars. The master was friendly and accommodating, even allowing us to take photos and chat until closing time. I am grateful for his hospitality.

A bar with a dedicated building that charges 1000 yen. It has a stylish exterior that feels like a different world. "Sohemoncho 1000 yen" is a cocktail inspired by this town. It contains ice cubes and is based on pomegranate, making it very easy to drink with a refreshing herbal flavor. The "Wave Moscow Mule 1000 yen" has a strong ginger aroma and is quite spicy. Vodka is used to extract the ginger aroma, and it is mixed with Wilkinson Ginger Ale, so it has a rich ginger scent.

Located about a 4-minute walk from Namba Station in Osaka, this stylish brick-built bar has a history of 64 years since its establishment in 1958. Escaping the hustle and bustle of the downtown area, it offers a hidden space like a hideaway. Upon entering, you are greeted by a kind master who welcomes you with a smile, creating a gentle atmosphere. I ordered a cocktail with a citrusy and crisp taste, and what I received was the "Sol Cubano," which means "Cuban sun" in Spanish. Made with white rum and grapefruit tonic water, this cocktail has a slightly sweet aroma with a crisp citrusy taste that is refreshing. Through interactions with the friendly master, conversations with neighboring customers flow smoothly. The master also provides English support for foreign guests. Watching the conversations and cocktail-making skills, I was able to enjoy a leisurely and calm adult time. Thank you for the wonderful experience.

In the last post of the Kansai trip series, I had a great time on the final night thanks to the friendly and experienced bartender at a 64-year-old authentic bar. I mentioned that I wanted a cocktail like a Gin and Tonic, and he recommended the Checkmate, made with lychee and orange liqueur. It was not too sweet, refreshing, and easy to drink. Although the New Orleans Fizz cocktail usually requires shaking for 15 minutes due to the egg white, the bartender used a mixer to make it. It was a lovely cocktail, but unfortunately, I was too distracted to fully appreciate it. I heard that the bartender will be retiring in August, so it's sad to think that I won't see him again. Here is the breakdown of my bill: Table charge: 1,000 yen Chohojurin: Price unknown Checkmate: Price unknown New Orleans Fizz: Price unknown Total: 4,950 yen Restaurant's Instagram account: @bar_masuda #BarMasuda #Namba #NambaGourmet #Bar #Chohojurin #Checkmate #NewOrleansFizz #Osaka #OsakaGourmet #Lunch #Cafe #Dinner #Foodie #FoodBlogger #Foodstagram #FoodLover #FoodPhotography #Gourmet #GourmetGram #FoodiesOfInstagram

This is a time-shifted post. I just looked back at my camera roll and remembered my visit last year. I stopped by at Yoshiho before coming here. When I arrived around 9 pm, there was a seat available and they kindly let me in. I ordered a Margarita and a 17-year-old Valentine cocktail. The cocktail had a slightly strong alcohol taste and a sharp mouthfeel. My companion ordered a different whiskey and ordered it as a Twice Up (whiskey: water = 1:1 with no ice and the water at room temperature). They served the Valentine in a glass that allowed for a little bit of water to be added gradually, matching the Twice Up, and I thought their casual service and quick thinking were amazing. It was interesting to see the different expressions of the Valentine's flavor and aroma, which had a mature taste with hints of vanilla and nuts, depending on the amount of water added. Boiled peanuts are served as a snack. Although they had a salty and fluffy texture, I remember that the taste of the peanuts wasn't very delicious as it seemed to escape during boiling. This is a wonderful space where you can enjoy your drink comfortably with the casual service of a veteran master from a 65-year-old established restaurant.

An authentic bar that never gets old, always fulfilling the heart no matter how many times you visit. I could eat about 20 more of the charming boiled peanuts. I love the performance when making Café de l'Orange, which I always order after a meal like a coffee. It's like a winner coffee. But be careful, the alcohol content is moderate so take your time drinking, haha. Nitro Fruit March is also recommended for a dessert-like experience. The liquid nitrogen presentation is exciting for everyone. It's a seasonal fruit-filled sherbet alcohol. It's easy to eat, but it's definitely alcohol, so be careful not to get drunk, haha. Me? I'm always tipsy.