The speciality here is battera, created by the first-generation owner and also known as part of Osaka’s regional cuisine. Its name comes from the Portuguese ‘bateira’, meaning ‘small boat’, a name inspired by the boat-like shape of the sushi when pressed in a wooden mould. Originally made with konoshiro, once abundant in Osaka Bay, it is now prepared with the more familiar mackerel. This is a chance to sample oshizushi, or pressed sushi, which originated in Naniwa.