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Japanese-style meal where you can enjoy a course of Tempura and oden made with carefully selected seasonal ingredients. Please have a pleasant time
[5 minutes from Umeda Station] The ultimate chicken Gyoza / Dumpling using Banshu 100 birds. Yakitori (grilled chicken skewers) with carefully selected grilling techniques
[Invoice-accepting restaurant] 5 minutes from Higashi-Umeda Station. Casual, aged Sushi that brings out the flavor of seafood. Private reserved available.
Edomae Sushi is filled with joy in every bite. Enjoy delicious food made by skilled craftsmen right here in Tenjinbashi!
We value traditional preparation methods and enjoy techniques such as boiling, steaming, pickling, and grilling that bring out the best in the ingredients.
[Kobe Beef Dealer] We recommend Teppanyaki to enjoy with all five senses x anniversary plan with bouquet of flowers and commemorative photo! Private room available
[Umeda] Enjoy a full-course French cuisine meal cooked over a wood fire for anniversaries and adult dates. [Private rooms available]
<7 minutes walk from Hankyu Umeda Station> Enjoy carefully selected “aged Edomae sushi” in a hideaway for adults
[3 minutes walk from Temma Station] Enjoy soft-shelled turtle hotpot, gout hotpot, and seasonal kaiseki cuisine at a members-only private room hideout
[3 minutes walk from Tenroku] A creative Japanese-style meal restaurant on the second floor of a hideaway. Warm your mind and body with our rich selection of Japanese sake and the famous ``Tai Gohan''◎
"Fully customizable All-you-can-eat buffet"! All-you-can-eat Japanese, Western, Chinese and summer cuisine.
[Currently accepting banquets! 】 Aged fish x fresh fish shop Starting at 599 yen for sashimi platters regardless of cost! Please call us even if there are no seats available!
Yamagata beef arrived at “Dragon’s Nest”! Fresh offal and our signature kasu udon and Motsu-nabe (Offal hotpot) appealing! !
Our business hours are changing!
■Established 50 years ago! A restaurant specializing in fresh fugu cuisine with great taste and technique ■■Live conger eel cuisine will begin in May■