Buenos Aires, Argentina
The brainchild of the late Ciro Watanabe and now helmed by chef Leandro Bouzada, Osaka has been an emblem of Nikkei cuisine in Buenos Aires since 2005. Its excellence in the search for flavours and techniques makes it a unique destination for lovers of this explosive Peruvian-Japanese style.
The atmosphere is romantic and comfortable, with a dining room spread across two floors and a terrace with a few cosy tables, plus some extra open-air spaces on the pavement outside.
In addition to the usual classics of ceviche and tiraditos, must-have dishes include the pomelo shrimp served with grapefruit sauce and scallions, and the pork ribs, glazed with citrus and garnished with coriander and cacao nibs. The drinks menu offers many sakes and perfect cocktail pairings, such as the signature Osaka Collins of pisco, lychee juice, lemongrass syrup, matcha tea and soda.