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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.

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.

This carefully-cooked seasonal soup accentuates the taste of its raw materials and aims to bring out the flavors of the four seasons. The soup pairs well with our signature dish, the Special Japanese Black Beef Steak, which is thoroughly grilled on all sides on the iron plate, locking the flavors inside. The Black Abalone is baked in a covered pan, and then the thick-cut meat is grilled in butter. Our popular special butter sauce is made with various herbs and citrus fruits, and the unique texture and seashore aroma will expand your palate. We recommend sitting at our counter seats, where you can watch our fresh ingredients transform into your delicious meal right before your eyes. You can enjoy a live performance of 36 years of experience there. Our warm restaurant is a place you and your friends or significant other can enjoy talking with the chef as you dine.

To maximize the flavor, we first grill the conger eel bones, and then use them to make our stock for our Nimonowan (boiled dish). This dish takes the utmost care in order to maximize the flavor of all the ingredients. Nimonowan conger eel is dusted in its own offal, which creates a silky texture. Many people believe that conger eel has an unexciting taste, but the texture and rich, savory flavor of Awaji conger eel are truly exceptional. In our soup or sashimi, you will fully experience conger eel's natural flavor. Since many of our customers are older, we insist on preserving that generation's flavor traditions. Nevertheless, eating the same food repeatedly can become dull, so we also offer different items like the bouillabaisse of Occidental cuisine. For the Japanese kaiseki (traditional tea ceremony fare), which is meticulously prepared, a great deal of creativity is used in creating a genuine feel for the season. Tart flavors are used to stimulate the appetite in the heat, and food to warm oneself in the

Since our alcohol selection is mostly wine, we use our own original recipes to make a large selection of homemade bread to pair with wine or serve as a palate cleanser. Furthermore, we don’t have a wine list here, nor do we offer descriptions. This is because we take a lot of care in finding the best wine for each customer’s taste. We take the time to listen carefully to what kind of flavor each customer prefers and then use that to match them with a delicious wine to enjoy. We also use seasonal organic vegetables as much as possible with our food, as well as offer a selection of hard to find vegetables like shio (salt) tomatoes, all of which can be ordered in whatever amount you prefer. The dining atmosphere we provide here is perfect for enjoying our wine and kushiage (fried meat/veggie skewers) in comfort. The calm and relaxing atmosphere inside is well-suited for a date, too. We also offer a dessert course with a combination of three different items to enjoy during parties and other events.

Sushi Hoshiyama is located on the third floor of a building in the Kitashinchi entertainment district. It stands still like a hidden-away place, and is an excellent sushi restaurant that has many regular customers. We recommend the classic nigiri. We are particular starting with the rice; we mix red vinegar made from fermented sake (Japanese alcohol) lees into a komai (old rice) blend of rice. The “neta” (sushi topping) is carefully selected from the procurement stage, and then the meticulous work of the sushi chefs brings out the umami (pleasant savory taste). A completely well-balanced nigiri is too delicious for words. There is no doubt that you will be hooked once you try it. The menu - which only features multi-course meals - is extremely varied, with items such as Akashi octopus and amadai (tilefish) included with Edo-style sushi. The seating is counter-only, but the atmosphere should be comfortable even for women dining alone. We hope to see you visit.

The owner of Sushi Moji puts the satisfaction of his customers first and says, "I will try to meet any request". The restaurant offers hospitality with a smile and careful attention to detail. The owner will serve you the next dish at the perfect timing while asking about your preferences, so you can enjoy your meal with a good feeling. Sushi is made with fresh fish carefully selected to incorporate the seasonality of the season, and all of the Sushi dishes are superb. In addition, although it is a Sushi restaurant, it also offers creative dishes and meat dishes, so you can enjoy a wide variety of tastes. The restaurant welcomes first-time customers and solo diners as well, so why don't you feel free to visit? The restaurant consists of "Moji," with counter seatings, and "Rikyu," a private room with a tatami room, which can be used according to the number of people or the occasion.

You can experience grinding with a stone mill at [Creative Japanese Confectionery Studio Bashoan]. Our specialty is [Honzukuri Warabi-mochi (bracken-starch dumpling)] served with kinako (roasted soybean flour), using high-quality Tamba black bean. Enjoy the beautiful combination of [kinako flour of Tamba black bean] finished by grinding the stone mill for numerous times, and [Honzukuri Warabi-mochi] made with our traditional method that we have been using since 1868, which gives you luxurious unexplained taste. You will surely be captivated once you eat our warabi-mochi, cooked in a direct-fired kettle, with a mild sweet taste and resilient texture. Fully enjoy its traditional taste handed down for more than 150 years. All family members will enjoy grinding a stone mill and tasting historical Japanese confections, not only those who have never touched a stone mill, but also seniors who used to use it in their lives. They are also ideal as souvenirs. 

A 1-minute walk from Namba Station. Our most popular seats in a Japanese room on the second floor are suited for a date and group banquets. Our most popular course [Special Loin Sticking Off of the Plate, with All-You-Can-Drink for 90 Minutes], offered only for Savor Japan normally 6,500 JPY, is currently offered at 4,500 JPY (tax excluded). Also, [Naniwa Course] normally 5,000 JPY is now offered at 3,000 JPY, and [Exquisite Entertainment Course] normally 8,000 JPY is now offered at 6,000 JPY. [Naniwa Course] and [Exquisite Entertainment Course] can be combined with all-you-can-drink with additional 980 JPY. Reservations for 2-32 guests are accepted. Many of our dishes have appeared on magazine covers. Our innards cuisine with more than 40 variations is especially recommended! [Samgyeopsal (Korean BBQ with sliced pork belly)] with a good aroma, served with an abundance of vegetables, is also very popular.