Shinsekai: Osaka's New York & Paris in 1912

Shinsekai, also means "New World" was developed as an entertainment district in 1912. This neighborhood was designed to be the future of the city intended to mimic New York and Paris. Used to be a local tourist attraction, now it is just an older part of Osaka with a red-light district, Tobita Shinchi and eateries.

Tsutenkaku Tower

🕓 08.30 - 21.30 (Last Admission: 21.00)

Tsutenkaku Tower (Lit up tower in the middle) was built in 1912 after WWII to imitate the Paris Eiffel Tower. The tower is 103 m high with a special outdoor observation deck called "Tenzo Paradise" at the height of 94.5 m.

The history of Shinsekai

Luna Park was also built in 1912 to replace the destroyed Luna Park in Tokyo. An aerial tram were connected to Tsutenkaku Tower to provide visitors a unique experience of entering the amusement park.

Luna Park offers many attractions such as an arcade, fun house, music hall, theater, hot springs spa and fun rides. Unfortunately, this only lasted for 11 years and the park was closed.

The Iconic Food: Kushikatsu Daruma

🕔 Mon - Sun: 11.00 - 22.00 📍  2 Chome-3-9 Ebisuhigashi, Naniwa 

Originated from Osaka in 1929, Kushikatsu is famous for its golden deep fried skewers and dipping sauce.

Kushikatsu is a popular Osaka Snack Food and Daruma is one of the most popular ones. I am impressed it is very yummy everything is fried to order. Each skewers is coated with panko breadcrumb deep fried to golden crisp. Dip the skewers into the dipping sauce before you eat it.

The key here is NO Double Dipping because sauces are meant to be shared with other customers. If you need more sauce, you can scoop it with the cabbage on the side.

 

The Deadly Fugu Fish: Zuboraya

🕛 Mon - Sun: 11.00 - 23.00
 📍  2 Chome-5-5 Ebisuhigashi, Naniwa Ward, Osaka 556-0002

You wouldn't miss this puffy Fugu Fish balloon around Shinsekai. Fugu fish, or blowfish can be deadly because the skin, intestines, ovaries and liver contain a poison called Tetrodotoxin. In Japan, cooking blowfish is an art that requires specific technique and skills. Due to its deadly risk, only highly trained Fugu chefs with a certificate can serve this dish.

Fugu Fish is regarded as a delicacy in Japan that people wouldn't mind spending a high price for it. The most popular way of eating it is raw sashimi style. Chefs often cut it into thin slices and presents it like petals of chrysanthemum flower.