Most-loved dishes
AI summary of what 13 dish mentions say about the food
The akami sashimi earns raves for its pristine, buttery texture, while the overall vibe is one of joyful, unpretentious mastery that makes every bite feel like a quiet celebration.
“This is the sashimi — the akami, the red meat tuna. The flavor builds as it touches your tongue and your taste buds, the flavor of the soy sauce and the wasabi. Oh, delicious.”
“The red meat tuna melts in your mouth — the flavor builds as it touches your tongue, with soy sauce and wasabi. Delicious.”
What creators say
2 creators have covered Izakaya Toyo. Most active: Mark Wiens
Izakaya Toyo in Osaka serves incredible blowtorched tuna cheek and fresh sashimi, with a lively, local atmosphere and live cooking at the counter.
Dishes mentioned
Blowtorched Tuna Cheek
This tuna cheek is huge, meaty chunks cooked only by blowtorch. Oh, that's so good — it's so buttery, so meaty, it's like tender and melting in your mouth with the smokiness of the blowtorch. Oh, that's awesome, it's even tastier than I thought it was going to be.
Akami Sashimi
This is the sashimi — the akami, the red meat tuna. The flavor builds as it touches your tongue and your taste buds, the flavor of the soy sauce and the wasabi. Oh, delicious.
- Mark WiensLoved
Japanese Street Food in Osaka!! 🇯🇵 KING OF TUNA + 5 Foods You Have to Try in Osaka, Japan! · @ 38:45
An iconic, legendary izakaya under the trees in Osaka, famous for Toyo-san's blowtorched tuna cheek — an unforgettable experience with incredible energy, friendliness, and amazing seafood.
Dishes mentioned
Blowtorched Tuna Cheek
This is Toyo-san's most legendary dish — big meaty pieces of tuna cheek blowtorched in fire, then mixed with a lot of green onions and shiso leaf. It's so buttery and meaty, almost like red meat when cooked like that — like chunks of steak except tender and melting in your mouth with the smokiness of the blowtorch. The shiso leaf has a nutty flavor that goes perfectly with the green onions. It's even tastier than I thought it would be. Some of the big pieces are half cooked — raw in the center but torched on the outside with crusty edges. That flame blowtorched tuna cheek by Mr. Toyo himself is undeniably the winner.
Akami Sashimi
The red meat tuna melts in your mouth — the flavor builds as it touches your tongue, with soy sauce and wasabi. Delicious.
Fatty Tuna Sashimi
The fatty tuna — you can see the color, how white and marbled it is. I don't even need any soy sauce — I'm just going to let the tuna do the talking. It's butter — it disintegrates and dissolves on your tongue. Definitely fatty, rich, and oily, so flavorful. The umami, the natural umami of that fish, the oils, the omega-3 is coming out.
Ikura (Salmon Roe) Cucumber Rolls
Rather than being a whole nigiri, they're little rolls with salmon roe topping them — nice little mini bite-sized pieces. As you bite down, you get a crunch of cucumber in the center. The ikura just kind of pops in your mouth with this briny, salty, oily liquid on the inside. Delicious.
Sea Urchin Temaki
Little cucumber rolls with sea urchin on top — sweet, nutty, creamy, and goes down so easily. Perfect bite-sized.
