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A Wagyu beef specialty store that offers carefully selected top-quality Kuroge Wagyu beef
A restaurant specializing in conger eel dishes! We aim to create dishes that you will feel like you have never eaten before!
Superbly fresh chicken dishes from our own chicken farm in Kagoshima ◎A hideaway restaurant for adults run by head chef Shinsui
◇Located near Umeda, Kitashinchi, Osaka◆Relax yourself with delicious dishes, seasonal cuisine, and tasty sake◇
"Real" Yakitori (grilled chicken skewers) directly managed by a chicken butcher shop! Rare parts are first come, first served!
◆4 minutes walk from Kitashinchi Station◆The second store of Kitashinchi Tayu Tayu, one of the most popular stores in Kitashinchi, is now open.
[Kitashinchi] 10 groups a day, all-you-can-eat, all-you-can-drink 35 types of wine and whiskey each, and enjoy exquisite yakitori made from Kyoto Red Chicken
Detailed consideration unique to women. A Japanese-style meal restaurant where you can enjoy handmade appetizers and sake to your heart's content.
[Invoice-accepting restaurant] 5 minutes from Higashi-Umeda Station. Casual, aged Sushi that brings out the flavor of seafood. Private reserved available.
[5 minutes from Umeda Station] The ultimate chicken Gyoza / Dumpling using Banshu 100 birds. Yakitori (grilled chicken skewers) with carefully selected grilling techniques
◆Irori hearth grilling on Higashi-dori ◆Enjoy primitive grilling with a live feel! Invoiced!
Please enjoy the exquisite dishes made with careful selection of ingredients by the owner who won on ``Iron Chef''.
[Saturdays, Sundays, and holidays only! Open for lunchtime drinks from 12:00!] Enjoy Yakitori (grilled chicken skewers), Osaka Minoh beer, and sake
[Near JR Kitashinchi Station] Good access near the station. Enjoy Japanese cuisine and sake in a calm space.
Notice from Umeda store
[Whity Umeda] A sushi bar that is particular about its procurement [Umeda Underground Mall]
[1 minute walk from Kitashinchi] Enjoy a blissful time enjoying the finest Kuroge Wagyu beef carefully selected by a meat expert