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Casual pasta and authentic French cuisine cuisine in Kitashinchi
[3 minutes walk from Umeda Station] French cuisine cuisine that you will want to share and can only taste here ☆
[Hankyu Grand Building 30F] Enjoy original Italian Cuisine cuisine in an extraordinary space with a night view from 120 meters above ground
[Umeda] Enjoy a full-course French cuisine meal cooked over a wood fire for anniversaries and adult dates. [Private rooms available]
Enjoy a once-in-a-lifetime French cuisine with all five tastes and senses
Please spend a wonderful time in an extraordinary space and enjoy high-quality Steak grilled using 4 types of firewood.
Authentic Bistro cuisine and champagne restaurant
[Vegetables from our own farm, private rooms, private reserved] A detached Italian Cuisine restaurant that boasts organic vegetables ★ Vegan ♪ ★ Private rooms and private reserved available
[Higobashi Station] 3 minutes walk [Yodoyabashi Station] 5 minutes walk ★ A hidden Restaurants focusing on Local Cuisine
A comfortable space similar to that of a Japanese restaurant, which is a little different from the image of `` Steak = luxurious and heavy''.
Surprises are also plentiful! Enjoy a memorable dinner course prepared by a veteran chef.
Free refills of bread and salads and unlimited use of the coffee machine! All-you-can-eat buffet at Hotel Ibis Osaka Umeda
Enjoy the taste of authentic French cuisine in a casual and casual setting. A downtown Bistro in Umeda that you can enjoy without straining yourself
Spectacular views from 160m above ground! Restaurants in the sky with a New York penthouse motif
Chef's Table petit Restaurants. Available for 5 people at reserved. Also good for business entertainment.
Enjoy classic French cuisine and wine in a relaxed atmosphere!
[9 minutes walk from Osaka Tenmangu Station] Enjoy an elegant moment in a classical space that is also a tangible cultural property designated by Osaka Prefecture.
A modern Restaurants located on the outskirts of Toyonaka ◇Enjoy French cuisine and wine where everything is left to the chef