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Our restaurant's most famous menu item is Oden (boiled meat and vegetables), which we offer year-round. We have received much praise from our regular customers, but getting the flavor right has been a lot of hard work. Come and experience the flavor of our Dashi (fish stock) made from five types of flaked bonito. Our konbu (kelp) is the best Japanese konbu, which is produced in Hokkaido. Our katsuobushi (dried bonito pieces) is a high-grade katsuobushi that is made in Makurazaki in Kagoshima prefecture. We use deep sea salt from Okinawa. For our female customers, we offer a free dessert; a high-quality pudding made with eggs from the region of Kuji. Because many of the male customers who visit our restaurant have discriminating palates, we strive for a strict attitude concerning our cuisine. We change the lighting and background music based on the time of day, to create a space where adults can feel comfortable. Since we offer food made from seasonal ingredients, this is a restaurant where you can spend impor

Quality ingredients are vital for Teppanyaki (griddle cooked food). We have made an effort so that you can enjoy the delicious flavor of meat in our select wagyu. In time-limited menus that end in August, we have prepared Ume-beef that is light and sweet in taste from the plums on which the cattle was fed. The seafood that is directly sent from Fukushima market in Osaka is exceptional. We personally check the freshness and good taste of the ingredient when we purchase it so that we serve only dishes with which the customer will be satisfied. To Teppanyaki, which tends to always be simple menus, we have added our own twist such as a French element to make it something special. The greatest charm of Teppanyaki is that the chef prepares high-quality ingredients right in front of your eyes. At Ousaka, you can enjoy a special and luxurious dinner.

Our butcher's hors d'oeuvre platter is a combination platter that boasts of large, satisfying portions of 7-8 kinds of handmade charcuterie. We prepare it with salt so as to bring out the inherent flavors of the meat. We procure a half head of pork, that was raised with love by the producer, and ferment it in our warehouse in order to bring out its flavor. We then use the meat for charcoal grilling and terrine, the fat as lard and the bones for soup stock. We do not waste a single thing to show gratitude to the producer. The final grilled product goes perfectly with a light wine. Our staff is just there for behind-the-scenes support and is mindful of keeping a moderate sense of distance so that you can enjoy quality private time. However, please feel free to ask us questions about our food and wine anytime. The interior, which is brought to life by the wooden textures, was handled by the chef's father who is a carpenter. With not only the wine and food being handmade, but the interior as well, we are able to

Served with salt-water boiled vegetables, our farm-raised "Aomori Sakura wagyu ribs" are sauteed and simmered in red wine for over six hours. Our chef specially picks the beef, selecting ones that fit the theme of his dishes while prioritizing the flavor of the red meat over the marbling. If the delivered meat has more fat, he will thoughtfully adjust the richness through his special sauce. Undertaking a holistic approach to customer reception, our chef does his best to adapt to the customers' requests. These include putting more flavor into the dishes for guests who drink alcohol and serving duck meat for those who are not fond of beef. What's more, aesthetics and practical sensibilities are taken into consideration as the white-colored interior of our restaurant creates a refined, modern look, with the tables separated far apart enough to allow for comfortable eating. Also, the counter seats have enough room between them for single guests.

A popular menu item that let's you try "tonzukeyaki (grilled marinated pork)", a specialty of Atsugi, Kanagawa prefecture, and yudofu (hot tofu) using the famous Ohyama tofu. Also comes with a simmered dish, sashimi and dessert, making for a very filling meal. Try it for a meal together with friends. We source the most tasty wild fish for each season, use branded meats like Matsuzaka beef and Shonan Takumi pork, and get all of our vegetables from local sources. Our establishment pays special care in the choice of each individual ingredient. We always put the satisfication of our customers first. To not get in the way of customers' conversations or simply enjoying leisure time, we are always in the background, aspiring to provide the optimal level of service while maintaining a distance that customers will find comfortable. Our store often has foreign guests who want to experience Japanese food culture. We sometimes take care to make adjustments to the flavoring and ingredients we use to match our customers, t

The taste of the fresh seafood here is legendary. The skills of the chef shine in how we prepare the fish and serve it to our customers. Beginning with the appetizer, we like to provide dishes,which represent the seasons. All seafood caught in Toyama Bay is exquisite, and each season has its own delicious offerings: firefly squid or white shrimp in the spring, Japanese oysters in the summer, snow crab in the fall and winter yellowtails in the winter, etc. We will provide these ingredients for you to experience the seasons. To provide foods using seasonal fish or vegetables, we ourselves must continually a fresh approach. We are grateful for our customers and the community of people in the area and would like to prepare dishes from the heart, to continue to satisfy our customers. We can provide meals for memorial services and celebrations as well. Please do not hesitate to ask us about meals for small children or the elderly. We strive wholeheartedly to fulfill your wishes.

Great stress has been placed on the freshness of this seafood from local coastal waters, and technique backed by experience ensures that the meat is lightly grilled and tender. The steak sirloin and filets are made using the meat of carefully-chosen cattle from Sekitani Ranch Jersey, Tomuraushi, in the center of Hokkaido. Try this delicious meat whose flavor is on par with that of Japanese Black cattle. Also, constant care and attention are given in order to offer customers a meal that matches their pace. "Steak/Seafood Teppanyaki Kitakaze" located in the "Lounge＆Bar Kitakaze." In this place for adults you can eat your fill of teppanyaki, then casually enjoy cocktails, whiskey, other spirits, and conversation at the bar corner.

Our [Kuri steak] is a finely-marbled, rare cut of beef known for its perfect sweetness and tenderness. It's seasoned with rock salt, and you can try it with garlic flakes and soy sauce with Japanese mustard. The Tajima beef is from a pure breed of cattle that is mixed with any other cattle raised in the prefecture. It features perfect marbling, and you will truly experience the flavor of this red meat. The homemade chonmaru chilled noodles are made fresh to order. We pay particular attention to the atmosphere of a restaurant one can relax in, the rare choice cuts of excellent Tajima beef and the a la carte dishes. The restaurant, with its natural wood-based interior, has two tables for four, three hori-gotatsu tables (low table with a space below for legroom) for four and a semi-private room for six customers, so it can be used in a variety of situations, ranging from meals with work colleagues or friends, to entertaining guests.

One dish of layered tongue comes from two pigs. Since he uses the part of the tongue at the base of the throat that doesn't move, it is a tender dish, and the fat brings out its excellence. On the outside, it is fragrant, and on the inside, crunchy. The delicious flavour spreads even more as you chew. The third-generation owner, Mr. Sakamaki, would like you to experience the freshness of the sashimi for yourself. He continues to keep the taste of the standard menu as it was before in order not to disappoint long-standing customers. At the same time, as the third generation owner, he pays particular attention to the ingredients-the Japanese beef steak, the rare cuts, and even the vegetables, in order to pursue a new taste too. The unpretentious, fun counter is most suitable for dates. Also, the left side of the counter has special seats in view of Mr. Sakamaki. As he grills the next dishes, you'll be attracted by the best aroma of grilled offal, and, without realising, you'll be ordering alcohol and enjoying t