Food & Beer Culture

In Osaka, the local motto is kuidaore, loosely translated as "eat yourself bankrupt." The city is considered the capital of street food. Takoyaki are round dough balls with bits of octopus, okonomiyaki are savory pancakes with cabbage, and kushikatsu are deep-fried skewers. With the skewers, Osaka's rule is to dip only once in the sauce, since everyone shares from the same pot.

Beer pairs well with this fried, salty, and sweet-and-sour cuisine, since carbonation and bitterness cut through the fat. A light lager cleanses the palate, while a Pilsner brings a bit more bitterness. With stout, you'd expect something more along the lines of grilled or roasted food.

Kyoto eats differently. Kaiseki is a multi-course menu rooted in the tea ceremony, while obanzai refers to the city's simple home-style cooking. Yudofu, tofu simmered in hot broth, is part of this tradition too. Here, you choose beers that won't overpower the delicate flavors—pale lager or a light ale.

Drinking often happens at an izakaya, a casual pub serving small dishes meant to be shared among a group. There, you typically order beer first and food second. Summer in the region is marked by city festivals: the Gion Matsuri in Kyoto and the Tenjin Matsuri in Osaka both take place in July, featuring floats and boats.

The craft scene celebrates too. In May 2025, Kyoto Brewing marked its tenth anniversary by inviting 20 fellow breweries to Higashihonganji Temple for its first beer festival in Kyoto.