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Our omelette rice dishes are made from eggs laid on the same day -- you can't get any fresher than that! The fluffy omelette paired with the acidity of the ketchup rice explodes in your mouth, and is the reason for its continual popularity at Meijiken through the years. Chef Hagino serves dishes with a reassuringly consistent taste, ensuring their quality through aspects as varied as the lightness of texture and the sweetness that tantalizes your taste buds. Whether the dish is a new discovery, or one that invokes nostalgia, you will leave our restaurant happy and satisfied. Chef Hagino is proud of our authentic Western cuisine, which includes our beef stew and pork chops in our ever-expanding menu.

We refuse to be hemmed in by Japanese or French culinary traditions, pursuing whatever will taste best in our cuisine. As such, our sashimi features original accents like basil vinegared miso and herb dressing. We think each bite will delight and surprise you. One of our most luxurious ingredients is our large, Tokushima-harvested black abalone. When you've got your hands on first-rate ingredients, all that's left is to make their delicious flavor stand out all the more. We attempt to do no more than highlight the natural wholesomeness of the abalone itself. The same can be said for the conger eel we prepare in the summer. The basic principle of Osakan cuisine is make dishes that will agree best with whoever is eating them. To enjoy our restaurant to the fullest, we highly recommend you take seats at the counter. There we'll show you the true charms of high-class Osakan dining. Savor freshly-made dishes while you enjoy watching the way the chef plies his trade.

Niku Bakuren is quietly located in Kokubunji, Kita-ku, Osaka-shi, a few minutes from Tenjimbashisuji 6-chome Station. An old private house that retains an old-fashioned atmosphere has been renovated and transformed into a yakiniku restaurant that welcomes guests from Japan and abroad. Here, you can enjoy various course meals featuring carefully selected Japanese black beef. The "Takumi Course" allows you to taste Chateaubriand, known as the king of meats, and the "Waokanjiru Course" will enable you to fully enjoy the four seasons of Japan with appetizers that blend Japanese and Western flavors. The restaurant's relaxed atmosphere is full of Japaneseness, and it is highly recommended to guests visiting Japan from overseas.

Miyori offers a variety of meat dishes made with high-quality Black Wagyu. Not only can you taste the "Hitsumabushi (eel bowl)," but also the "Gyumabushi" with beef. The sweet and spicy meat repeatedly dipped and grilled over a charcoal fire to soak up the sauce goes great with rice. First, enjoy the rich flavor of the meat as it is, then add condiments and dashi for an elegant taste. It's a luxurious dish that allows you to savor three different flavors at once. A wide selection of wine is also available. The restaurant has counter seats and private rooms, making it suitable for various occasions, from a post-work drink to client dinners and gatherings. The jazz music playing in the background adds to the pleasant atmosphere, and you might end up staying for a while. It's an exceptional place to spend quality time.

Wadaya has a calm and serene atmosphere that you wouldn't expect near the bustling shopping street. The "Wadaya-style Pork Shabu-shabu (boiled meat slices)," where you can choose the main ingredient from three types of branded pork and enjoy it with a flavorful broth, is a popular menu item. The "Wadaya-style Sukiyaki (hot pot stew)" and "Double Beef Hot Pot" using A5-grade female Wagyu also have a good reputation. The restaurant also takes pride in its selection of beverages to complement the dishes, including original wines, shochu, and Japanese sake. There are counter seats where you can see the chefs up close, private rooms available for two or more people, and sunken kotatsu seats on tatami mats where you can relax and unwind. On weekdays, it's a popular choice for friend gatherings and client dinners, while on weekends, it attracts couples on dates and tourists from both within the country and abroad. It's also great for special occasions like anniversaries or important meetings.

Robatayaki Isshin Moriguchi Branch is always filled with many smiles. As you open the door, the scent of charcoal wafts in, and your anticipation for the dishes rises. The specialty here is the seafood robatayaki. Skilled robatayaki chefs use both charcoal and straw grilling techniques. The restaurant selects the most delicious ingredients of the season from all over Japan. Each time you visit, you can look forward to discovering new flavors. The best sake to go with is Japanese sake. An all-you-can-drink course is available, ideal for drinking parties, girls' night out, and special occasions. The first floor provides counter seating where you can watch the cooking in front of you, while the second floor is equipped with spacious table seating. It is a space filled with warm hospitality and gourmet food that promises an enjoyable dining experience.

SAKE BAR CHOCO CHOCO offers Japanese cuisine, including dried fish and various Japanese sake. The high-quality dried fish, delivered directly from Numazu, are handmade by the Hyper Creator. To accompany its deliciousness, sake, served in a champagne glass, is recommended. The saltiness and flavor of the dried fish enhance the mellow taste of sake, creating an exquisite marriage. Also, the creative obanzai (side dishes), which can be savored in small portions, are excellent. The restaurant has only counter seating, making it easy to visit even by oneself. The combination of dried fish and sake is a wonderful opportunity to enjoy traditional Japanese food culture. Enjoy a heartwarming time with friends and loved ones or guests from abroad.

Opened by Park Samsoon, known for being the first woman to obtain a first-class license for the Korean national technical cooking test, Kanmiichi has been a well-loved restaurant in the Korean town of Tsuruhashi for more than 40 years. Following in its footsteps, Samgyetang Niru Hanare was opened under the concept of "introducing Park Samsoon's samgyetang (Korean chicken soup) to the world," which had been the restaurant's specialty. The only meal on the menu is the "Samgyetang Gozen," based on a recipe handed down from generation to generation. The samgyetang, which is slowly simmered for half a day, and banchan, seven kinds of side dishes, are carefully prepared by hand, using carefully selected ingredients. The restaurant, with only 18 seats at the counter, has a calm and stylish space. Reservations are required, and all start at once (70 minutes). So please check the official Instagram before visiting.

Located almost in the center of Shinchi Hondori Street in Kita-ku, this restaurant is the perfect place for welcoming and farewell parties, New Year's Eve parties, family gatherings, business entertainment, and more. It can used for a variety of occasions. The Shokudoen's signature "Hana-ami Short Rib" has numerous mesh patterns prepared by expert chefs running their knives through the meat. These patterns allow the fat to be seared perfectly, intensifying the flavor of the short rib. Savor the exquisite taste of premium Japanese wagyu beef.