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A panoramic view of Osaka from the top floor shows different aspects on each side. At Table36, the signature restaurant of Swissôtel Nankai Osaka, you can enjoy a meal while enjoying the beautiful view that changes with time. The restaurant offers a buffet for lunch and course meals for dinner. Under the concept of modern European dining, it uses fresh herbs and vegetables from "The Sky Farm," a hydroponic vegetable garden set up at the entrance. The menu fully uses seasonal and local ingredients, giving the dishes a gorgeous and savory flavor, and the aroma creates a special atmosphere. You will have a luxurious moment with beautiful views of Osaka and a wonderful dining experience.

The teppanyaki cuisine is a feast for the senses with a realistic atmosphere. Iwasaki is an ideal choice for an important occasion. This restaurant is a hiding place where you can taste the best ingredients, such as A5 grade Kobe beef, A5 grade Japanese black beef, seasonal vegetables, and seafood selected by a chef who has devoted himself to teppan cuisine. A total of 13 seats are available inside the restaurant, all of which are counter seats. The sophisticated space makes the presence of the ingredients even more impressive. Each seat is spacious, allowing you to relax and enjoy your meal. In addition to recommended courses to satisfy teppan cuisine, special courses for birthdays and anniversaries can also be arranged! This is a perfect place to visit for a memorable evening with that special someone! It is a designated registration store for Kobe Beef by Kobe Beef Marketing and Distribution Promotion Association.

Teppanyaki Sangamori has been well-loved in Fukuoka since its establishment in 2009. After moving to the landmark CAITAC SQUARE GARDEN in Tenjin in 2020, it is now crowded with local customers and tourists, delivering an extraordinary dining experience. The restaurant's specialty is teppanyaki, featuring rare Iki beef and other Kyushu-produced Japanese beef and high-grade seafood such as Ezo abalone and Ise lobster. Both lunch and dinner menus are varied, and the course structure is attractive. With teppanyaki as the main dish, sashimi and unique vegetables as appetizers, and soba noodles to finish, you can enjoy various food in a single course. The restaurant is suitable for multiple occasions, with counter seats where you can see the chefs at work, table seats, and private rooms. It is a great place to enjoy Fukuoka's gourmet cuisine!

Okurano serves Kaiseki cuisine made with seasonal ingredients and skill by an experienced chef from a long-established Japanese restaurant. They also have excellent service. The menu has many options, but the earthenware pot rice, packed with sweet rice taste and great flavors of seasonal ingredients, is recommended. Local sake and wine are provided with the food. Guests can enjoy the pairing of wine or Japanese sake selected by a qualified sommelier that goes best with the food. The interior is a sophisticated Japanese-style space. You can relax at the open kitchen counter, with its overflowing sense of realism, or the separate rooms, with spacious seating and a private feel. Okurano is ideal for entertaining, dinner parties, get-togethers, girl's nights out, eating out with company, and other situations.

Our carefully made dishes combine the freshest seasonal ingredients in a pleasing manner. We serve some tofu dishes, such as sesame tofu and yuba (tofu skin). That the food is delicious should be a given. We hope that our guests will be able to have a meal while enjoying everything including the atmosphere and service. Ours is a tranquil space, brimming with the warmth of wood-based construction, and we would be delighted if we could offer you some respite from the everyday. We offer full-course meals made to suit any purpose, whether that is a wedding anniversary, a birthday, a meal with friends, or another special occasion. We also have a completely private room that seats up to six. Please, come have a leisurely time with us.

[Restaurant Pleins d' Lerbes Kitakamakura] is at a residence in a residential area of the Kajiwara district, approximately 30 minutes walk from JR Kitakamakura Station. You can relax and enjoy the restaurant with a spacious table layout and a nice view of a Japanese garden. This area is very quiet, meeting the need of the owner who wanted [to open a restaurant that can really heal the minds of the guests]. How luxurious it is to enjoy a French course in such a space, isn' t it? Our traditional dishes are carefully prepared one by one with classical techniques of French cuisine to bring out the original tastes of the ingredients. Fully enjoy our dishes with a wide selection of wines of 270 kinds. You will surely find why many gourmets from all over come to visit this restaurant.

Our meuniere sauce is made with ingredients that go really well together butter, seasonal shirako (milt), and nappa cabbage. This sauce is then poured onto a richly aromatic top-class Italian white truffle from Alba. The green peas are from Italy, the dandelions are from France. The reason for this is that we insist upon making the food we serve as close as possible to that served in the original location. The flavor of "mamma's cooking" serves as the basis for traditional Italian food. In the same way that a mother cooks for her family, we put our heart into creating delicious food without compromise. That is the greatest form of hospitality, and, we believe, the best way to make customers smile. We had an art gallery in mind when we designed the interior of the restaurant. The tables maintain an appropriate level of distance from the other guests, and we have put a great deal of effort into ensuring that anyone can feel relaxed here. This is a restaurant where you can pass the time in comfort.

For the [Eel Nigiri], the chef use the tasty eel with fat from Miyagi. Because he boils it after grilling it perfectly, it comes out fluffy and tender. He makes his own sauce, which is added to the original sauce created when the restaurant opened. It is slightly sweet and goes well with eel. Liver of monkfish, which is local from Otaru, is soaked in salt water for half a day. Following that, I carefully remove the blood and other excess parts, and then steam it. Please enjoy it dipped in homemade ponzu sauce with seaweed, ginger, grated radish with chili, or kabosu (citrus fruit). He makes an effort to converse with the customers when he has time to pay attention to the surroundings after the busiest time passes. At the counter, local regulars and lone travellers can sit without hesitation and enjoy a conversation with the owner. It's the best place to sit. You can savor the chef's choice meal [Kaisen] and [Tenrai], which is only offered at the counter seating.

Sushi is traditionally thought to be completely different to cooking. If someone tries to do both at once, their technique in one of them will suffer. However, our chef learned both cooking and sushi making at a specialist level and is confident that he can satisfy you. We serve Japanese cuisine and sushi, so most of our cuisine is seafood. We are particularly proud of our meaty conger eel, sent directly to us from Port Akashi. Even as sushi, we serve it with salt rather than tare (sauce), so you can enjoy its melt-in-your-mouth texture. While many customers order a course meal the first time they visit us, they relax and order one dish at a time as they grow accustomed to our food, also pairing it with sake (Japanese alcohol). Our chef takes special care when serving his dishes-not too quickly or too slowly-and is careful to not interrupt conversation. He previously worked at the front desk of a hotel and believes this is how he naturally acquired these skills. We hope you will find us to be a mature izakaya