
Osaka wants to show off its artistic talents
What is Osaka's brand? One of Japan's largest cities, it is mainly known for comedy and street food, that wisecracking cousin to all-business Tokyo and elegant Kyoto. In hosting a world expo for the second time, though, Osaka would like to be taken more seriously, particularly when it comes to art.
Osaka International Art , an invite-only three-day art fair organized by Osaka Prefecture, Osaka City and the Osaka Culture and Arts Project Executive Committee opened May 31. The private sector is also launching bigger projects, with the Shinsaibashi Parco department store holding its inaugural Kansai Art Annual 2025 exhibition to showcase emerging artists from the area, and interior design brands Muji and Idee debuting Life in Art Osaka Artscapes 2025 , which is modeled after last year's Tokyo Artscapes. All three projects are collaborating or associated with Osaka Art and Design (OAD) , a multivenue event taking place from May 28 to June 24.
'Of course, we had the Expo in mind when planning this a few years ago,' says general producer Akio Aoki, adding that OAD started in 2023. He says this is a time of 'overlap of many different countries, cultures and people that will gather in the city,' a nod to the project's theme of 'overlap.'
Aoki is also behind Designart Tokyo, a festival launched in 2017. When asked to compare the two, he says OAD leans more toward art.
In addition to galleries and public spaces, department stores in Osaka also lent their space for art pop-ups and exhibitions. |
ZORIA PETKOSKA
'The impression I have is that Osaka, and Kansai in general, is very personable, colorful and fun,' he says, adding the art here 'is not swayed by trends and is more unique.'
Although OAD includes international artists, more attention is given to those from Kansai, some of whose creations are inextricably linked to their locus.
For example, Osakan Shotaro Sanada paints abstract urban landscapes of his hometown and they comprised the bulk of his debut showing at Hankyu Umeda department store earlier this month.
Inspired by Shinto practices, Momoko Fujii creates straw sculptures from rice she grew herself in the Kyoto countryside where she was born and still resides. Her work is showing at the Wa Gallery until June 15.
Maki Takato's 'Yokai Unity,' showing at the Osaka Takashimaya department store, includes a 3D-scanned replica of a Zen Buddhist monk's hands in prayer among two ant-like yōkai (monsters based on folklore) she created.
Osakan Shotaro Sanada paints abstract urban landscapes of his hometown. |
ZORIA PETKOSKA
Momoko Fujii creates straw sculptures from rice she grows in the Kyoto countrtside with techniques learned from her elders. |
ZORIA PETKOSKA
While the link to Osaka and broader Kansai isn't obvious at first glance, the 'Re:Re' exhibition at Laugh & Peace Art Gallery that wrapped up on June 9 is connected to Osaka's comedy scene. A Kobe-based artist known as 'alan' tackles issues of copyright and authorship in his 'Under 50% + Point' series, which was the basis of 'Re:Re:,' using famous characters but confining them to only half of the painting's total surface.
'He pushes the boundaries between originality and appropriation,' says Hiromi Mano, a representative of Yoshimoto Kogyo, the Osaka-based talent agency that owns Laugh & Peace Art Gallery. "Our company often deals with copyright, like for example in parody. So we have an interest in this topic."
Art and ambiguity
OAD has brought together more than 60 venues — from small galleries to department stores and product design shops — but quantity seems to be a double-edged sword. The event's organizers struggle to keep the exhibits cohesive and even visible. The inescapable visual clutter of advertising swallows the small art pop-ups in the giant department stores, often tucked on upper floors and in sporadically used event spaces. Most of the artworks are too marketable, safe and fail to trigger any real buzz. As simple products, the design offerings in particular fail to stand out.
Aoki accepts the criticism and says, 'It is at times hard to distinguish (the art) despite the signs placed ... (OAD) is still a work in progress.' However, he is also quick to point out that there is beauty in 'the ambiguity.'
'The good point of that unclear (location) is the lucky coincidence of coming across art,' he says, 'Art discovery is one of my goals for this event.'
The art fares better both in terms of visibility and quality at the individual galleries, though it often looks unconnected to OAD overall. These exhibitions also run shorter than the duration of the entire event.
Akio Aoki, general producer of Osaka Art and Design (OAD), highlighted the increase of public artworks in the OAD program this year and his commitment to grow this number in following years. |
ZORIA PETKOSKA
OAD isn't the only event to face challenges with visibility, however. In 2022 and 2023, Study: Osaka Kansai International Art Festival placed artworks in the same department stores. Currently showing, the audio exhibition "Speculative Music/Narrative" — billed as being screened on digital signage at the Lucua shopping mall — is hard to catch due to brief and undisclosed screening times.
This year's Study: Osaka Kansai International Art Festival has directly partnered with Expo 2025 and takes place concurrently. As one part of its program, several artworks have been placed around the expo grounds, but unfortunately, the flashy design of the expo pavilions distracts the eye. With minimal signage, the art is indistinguishable from standard landscaping (there are two artworks that are made of stones and coral) and wall decoration (solid color splashes on a building wall is another example).
Accessible art
Like Osaka's culture, the city's art offerings are best when they are out in the open, easily approachable and unpretentious. OAD prides itself on offering most of its exhibits free, with the exception of any that are inside collaborating venues with their own entrance fees, such as Tadao Ando's expansive 'Youth' exhibition at Vs. Gallery.
During OAD's opening ceremony, Aoki highlighted the increase of public artworks in the OAD program this year and his commitment to grow this number in following years. He is an advocate for having a Japanese version of the "1% for art" initiative which started overseas and which allots 1% of public funds for art and placing the commissioned art in public spaces. Currently, in Asia, there is similar legislation in South Korea and Taiwan.
On this, Aoki accentuates Adam Nathaniel Furman's 'A Forest of Delight,' an installation of colorful pillars at Umekita Plaza outside Osaka Station that invites passersby to enter freely, as well as 'wataridori,' a multicolored inflated sculpture by YAR, led by Yoshirotten, placed on the fifth floor of the station, at the Toki-no-Plaza space. Speaking at the opening ceremony, Yoshirotten said he wanted to place the art in a public space 'to create conversation."
As part of Osaka Art and Design, 'wataridori,' a big inflatable sculpture by YAR, is placed on the fifth floor of Osaka Station. |
ZORIA PETKOSKA
Whether it's conversation, playfulness or just a quick snap for social media, Aoki believes 'public art nurtures general culture' and 'increases art literacy.' He argues that appreciation for art often bleeds over to craft and design, which in turn can lead to spending habits that favor artists. He says that even the NFT bubble helped 'raise interest in buying art among younger generations' and sees increased preference for physical artworks as a counterreaction to the digital art market . 'Oil paintings with a lot of layers (of paint) are popular now," he adds.
While neither public art nor corporate ties are groundbreaking, the attention on Osaka due to the expo offers events like OAD a shot at increased attention. The city's art scene is quietly thriving as the birthplace of such artists as Chiharu Shiota, Kohei Nawa and Kenji Yanobe . It's a place of pure earnest energy and when that's directed toward art, it might just kickstart a new vibrant chapter for the city as a whole.
Osaka Art and Design 2025 runs through June 24 at various locations. For more information, visit osaka-artanddesign.com/en
Travel and accommodation for this were provided by OAD. No portion of this article has been shared with any third party prior to publication.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Japan Times
5 hours ago
- Japan Times
Kazutaka Ozawa: ‘The best wine is the one that brings you joy'
The first time Kazutaka Ozawa tasted Champagne, he was just a child. Sitting in a French restaurant surrounded by family and laughter, he was drawn to the aroma from the glass: delicate, floral and something close to magic. It would take years before he entered the world of wine professionally, but that early memory left an imprint. Wine had become a synecdoche for great memories — time spent with loved ones over great food. Now, more than two decades into his career, Ozawa is one of Japan's most respected sommeliers. At Tokyo's two-Michelin-starred Crony, the modern French restaurant he co-owns with chef Michihiro Haruta, his thoughtful, intuitive pairings form the backbone of the dining experience. For his stellar work, he was recognized as Asia's Best Sommelier at this year's Asia's 50 Best Restaurants awards. Following up on his win, Ozawa spoke to The Japan Times about his favorite sips, the future of Japanese wine and Tokyo's wine trends. Ozawa was recognized as Asia's Best Sommelier at this year's Asia's 50 Best Restaurants awards. | ASIA'S 50 BEST RESTAURANTS How did you first become interested in wine? I didn't plan to become a sommelier. In high school, I started working at a French restaurant in Tokyo called Apicius. It was known for top-tier service, and the sommeliers there were always studying and tasting wine. But back then, many sommeliers spoke in a way that felt very technical, using jargon that went over my head. I connected more with the service staff who created a great atmosphere for guests. Eventually, I joined the Four Seasons Hotel Marunouchi in 2002, where I started handling wine, and that's where it all really began. You then went to work at Kenzo Estate in Napa Valley in 2005. What did that experience teach you? That wine is an agricultural product, a living thing. When I joined, I thought I'd just be helping export wine to Japan, but they encouraged me to be involved in everything, from viticulture to vinification. It was the first time I saw how physically demanding and emotional the work is. It completely changed the way I see wine. A whole year goes into growing grapes, and it's mostly done by hand. I used to judge wine by vintages or scores, but now, even in a so-called (bad vintage) year, I think about how much effort the farmers put in. What kind of wines are you drawn to? Since I often eat Japanese food, I tend to gravitate toward complementary wines, in particular Champagne and Burgundy. Champagne has a special place in my heart, not only because of my childhood memory but because its elegance works beautifully with Japanese dishes. I also love red and white Burgundy. That said, with climate change and rising prices, I've started exploring other regions — Sussex in England for sparkling wine, and pinot noir from Switzerland and Germany, which have become really good in recent years and are still relatively accessible. What are your thoughts on Japanese wines? I think people are starting to choose them simply because they taste good. It's not just about supporting local products anymore. The quality has improved so much, and demand has really grown in the past five years, even among consumers abroad. Right now at Crony, we have around 40 Japanese wines on the list. Whenever I have time, I visit local wineries to learn more. The interior of the two-Michelin-starred Crony has a cozy, Scandinavian vibe. | CRONY Do you have any favorite domestic varieties? Koshu and Muscat Bailey A. For Koshu, I recommend Aruga Branca Isehara from Katsunuma Winery in Yamanashi. It's a beautifully made wine, and I believe it holds up on the world stage. The red Muscat Bailey A is often misunderstood because it can sometimes have an overpowering flavor. But in the hands of the right winemaker, it's fantastic. I especially like what Tsuno Wine in Kyushu is doing with it. There's also a unique wine from Suntory, Wa no Tsumugi, a blend of Muscat Bailey A and merlot: It balances the light body of Muscat Bailey A with the structure of merlot. What's even more interesting is their version aged in mizunara (Japanese oak) barrels, which are usually used for whisky production. Those barrels are difficult to work with — they can leak if the wood isn't mature — but they add a soft spiciness that's completely unique. What are some recent trends in Tokyo's wine scene? There's still a solid group of people who drink the classics — Champagne, Burgundy and Bordeaux — but younger generations often haven't had the opportunity to taste them as those wines have become very expensive. Instead, a lot of them are discovering natural wine , which has become a big trend over the last decade. At first, it was all about the label — people would drink natural wine just because it was 'natural' — but now the movement has matured. There's more diversity in the wine and the people drinking them. But at the same time, there's still a lack of understanding of natural wine among many sellers and consumers. Apart from the natural wine trend, there's also a shift toward less alcohol consumption. How are restaurants adapting? It's a real issue. Food revenue is fixed — guests pay a set amount for a meal course, so beverage sales are critical for business. When guests don't drink, we feel (the revenue loss). That's why more restaurants are developing nonalcoholic pairings that are as thoughtful as the wine options; I've been experimenting with such pairings myself. I used to think nonalcoholic drinks weren't all that exciting, but after meeting a tea specialist in Taiwan, I realized how much tea and wine share in terms of complexity and nuance. We've started doing pairings with Japanese teas, such as matching Shizuoka's shincha (tea from the first harvest) with snap peas and clams: The tea, which is cold-brewed, has a sweet-salty taste that complements the minerality of the clams. We also pair pinot noir juice from Hokkaido's Domaine Takahiko with Ezo venison loin as the juice's clean acidity goes well with the juicy meat. These pairings represent a new challenge but one that's worth pursuing. Speaking of nonalcoholic options, some sommeliers are creating mocktails with kombucha or fermented ingredients. Do you take that approach? Mocktails open up a lot of creative options, but I want to make sure that whatever I serve respects the producer's intent. I believe that wine — or tea or juice — should have a story, just like the dish it's paired with. If I start blending (ingredients) too much, I worry that I'll dilute that meaning, so I haven't taken the mocktail route yet. Do you think traditional wine rules are still relevant, like the idea that red wine doesn't go with fish? Not really. Those rules are outdated. For example, oysters — everyone says you have to drink them with white wine but, depending on the variety of the mollusk, red or rose wine can be a great match. In southern France, people drink rose with oysters all the time, and in Bordeaux, they even pair them with reds. Some seafood, like caviar or oysters, have a bit of tannin, and pairing them with a light red can really elevate the experience. In Japan, a lot of people still say, 'Cheese goes with red wine,' but in Switzerland, most people match it with white wine. There's a lot of misinformation out there. But that's changing. Today, more people are studying wine, and younger guests are more open-minded. They're curious, and when we suggest something, they're willing to try it. Despite what conventional rules tell you, red wine can be paired with oysters, says Ozawa. | GETTY IMAGES Any recommended spots in Tokyo for beginners who want to explore wine? Crony, of course! But if you're into French cuisine, Esquisse in Ginza and Ryuzu in Roppongi are fantastic. Both places have outstanding sommeliers, and the food is great. What other tips do you have for wine beginners? A lot of people drink wine with their heads and judge it by its technical details. But I want people to enjoy the act of drinking — to discover what they actually like, not what they're told they should like. In the end, the best wine is the one that brings you joy.


Japan Times
6 hours ago
- Japan Times
Osaka's Canes & Tales raises a glass to bygone charms
On a Sunday evening, Frank Sinatra's voice floats from hidden speakers as four strangers gather around a curved green marble bar. The coruscating glow from the gold-lined, domed ceiling lends the scene a cinematic allure — but this isn't a film set. This is Canes & Tales, the moody speakeasy perched on the 28th floor of the newly opened Waldorf Astoria Osaka in the city's Umekita neighborhood. Designed by acclaimed architect Andre Fu, the bar's interior draws inspiration from Art Deco architecture and reflects Fu's signature style: theatrical yet refined. Guests enter through an unmarked green door into a narrow corridor lined with emerald wallpaper patterned with playful animal-shaped cane motifs. Inside, the space is defined by gemstone tones and seductive textures: velvet-upholstered chairs, brass-accented lighting and a softly illuminated bar. 'It's like a gentleman's club through time, from the 1800s, when gentlemen set their canes at the door, all the way to the 1930s Americana jazz age,' says mixology director Dominic Dijkstra. Mixology director Dominic Dijkstra shakes up cocktails inspired by American novelist F. Scott Fitzgerald's short stories. | WALDORF ASTORIA OSAKA There's also a visual reference to Osaka's own bygone era, courtesy of three ceramic art installations that command attention along a wall. The large-format, blue-glazed tiles, bar manager Masahiko Ohama tells me, are reproductions of 'Shinpan Osaka no Zu,' a 1657 map that traces the city's intricate web of bridges, canals and castle grounds. Each panel depicts a different view of ancient Osaka. The slabs are specially produced by Otsuka Ohmi Ceramics, a company known for producing large-scale ceramics for decorative and restoration purposes. A curated bookshelf near the entrance houses mixology texts from around the world, offering inspiration and technical insight to local bartenders. Canes & Tales' own muse turns out to be F. Scott Fitzgerald: The 11 cocktails on the menu each correspond to a story from the American novelist's 'Tales of the Jazz Age,' a 1922 collection that blends the romantic, the philosophical and the surreal. I sink into a plush, peach-orange chair at a table overlooking Osaka's glittering skyline and sip a Camel's Back cocktail. The drink is perfumed with Chartreuse, a French herbal liqueur, and infused with earthy burdock root, a savory ingredient more often found in Japanese comfort dishes like kinpira gobō , where it's stir-fried with carrots and soy sauce. The result is a tipple that's herbal, balanced and refreshing. The Camel's Back is a refreshing cocktail made with Chartreuse liqueur and infused with burdock root. | WALDORF ASTORIA OSAKA I also sample a cocktail called Mr. Icky, which Dijkstra says is a nod to Fitzgerald's short satirical play about generational divides and 'changes over time.' It's a riff on a Negroni made with shōchū (traditional Japanese distilled spirit) instead of gin and mellowed inside a clay vessel, which softens the edges and imparts a faint mineral note. A crisp wasabi-leaf tempura garnish underscores the drink's mild bitter notes, while a whisper of truffle honey lingers on the finish. But the runaway star is The Curious Case of Benjamin Button, its name taken from the short story about a man who ages in reverse. The cocktail captures the whimsical intent of this tale by letting guests choose the age of their base spirit for a Manhattan-style drink. I opt for a Glenfarclas 25 Year Old single malt Scotch whisky, and what arrives is quite possibly the best Manhattan I've ever had: velvety, warm with vanilla notes and tinged with a nutty, sherry-like richness. The food menu echoes the bar's cross-cultural approach, reimagining popular New York-style bites like the hot dog and lobster roll with Japanese precision. A miniature Reuben slider distills all the layered flavor of the iconic sandwich in a single delicate bite. Perhaps most compelling, however, is Canes & Tales' quiet ambition to become a hub for Osaka's bartending community. 'The Osaka cocktail scene is underrepresented,' says Dijkstra. 'Most of the focus has been on Tokyo for the last 10 years, but honestly, Osaka has a fantastic bar scene .' Twice-monthly guest shifts will spotlight talent from across Japan and abroad, with visiting bartenders conducting seminars and sharing techniques with the Kansai bar community. Bartenders from the Manhattan bar in Singapore have already made an appearance in April, and plans include bartenders from Fukuoka, Kagoshima and Osaka's Bible Club — where Dijkstra worked in 2018 — to highlight Japan's regional cocktail talent beyond the capital. "If we can be successful as a bar and incorporate ourselves into the community as a whole," Dijkstra says, "then that's a great position for us to be in."


NHK
8 hours ago
- NHK
'Doctor Yellow' Shinkansen draws fans at rail museum in central Japan
Railway fans have flocked to a museum in central Japan to see a retired "Doctor Yellow" Shinkansen bullet train that went on display on Saturday. The distinctive yellow-colored trains have been used to check the condition of tracks and other facilities while running. Their rarity has made them beloved by train enthusiasts. People applauded and cheered as the train was unveiled at the SCMAGLEV and Railway Park in the city of Nagoya. Some chosen by lottery were allowed to go into the driver's cabin. A man from western Japan says he was the first to enter. He said he was happy enough to cry and that he imagined being the train's driver by touching the lever. The Doctor Yellow on display is owned by Central Japan Railway Company, or JR Tokai. The company ended the use of the train for inspections in January due to aging and other factors.