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Alle anzeigen ( 8 )
Kokuryu Osaka／Ebisubashi
黒龍 戎橋
¥20,000+
¥20,000+
Japanisch
542-0076 1-4-10 Namba, Ebisubashi h+ Bldg. 7F, Osaka-shi Chuo-ku, Osaka(159m von der Station なんば entfernt)Karte anzeigen
Experience Japan’s ingredients and refined techniques
Embark on a journey to savor hidden treasures of Japan’s bountiful nature with all five senses. Showcasing fresh, locally sourced ingredients from Hyogo Prefecture, we employ refined yet simple techniques to highlight the pure, intrinsic flavors of each ingredient. Accompanied by a carefully curated selection of premium sake, immerse yourself in the serene elegance of our modern Japanese setting.
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A carefully selected seasonal course to enjoy with all five senses <20 dishes in total>
1.Savory Foie Gras Egg Custard with Chicken Broth Sauce and Asparagus
2.Oita Bluefin Tuna (Akami & Chutoro) Small Bowl with Tobiko and Premium Akashi Seaweed
3.Simmered Baby Octopus & Butterbur from Oita Prefecture, White Miso Cream, Lily Bulb
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Premium Kagoshima Kuroushi Wagyu Tenderloin, Charcoal-Grilled with Seasonal Vegetables
8.Charcoal-Grilled Kyoto Aka Jidori Chicken Tsukune with Truffle
9.Tempura of Bamboo Shoot from Kyoto
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Creamy Spring Roll with Kasumi Crab from Hyogo
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Hokkaido Cherry Salmon Sakura-Yaki A Taste of Japanese Spring
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Charcoal-Grilled Kyoto Atsuage Tofu with Spring Vegetable Thickened Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kagoshima Kuroge Wagyu Sirloin Sukiyaki with Ryu no Tamago, a Rich and Luxurious Japanese Egg
20.Premium Seasonal Fruits from Japan
2.Oita Bluefin Tuna (Akami & Chutoro) Small Bowl with Tobiko and Premium Akashi Seaweed
3.Simmered Baby Octopus & Butterbur from Oita Prefecture, White Miso Cream, Lily Bulb
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Premium Kagoshima Kuroushi Wagyu Tenderloin, Charcoal-Grilled with Seasonal Vegetables
8.Charcoal-Grilled Kyoto Aka Jidori Chicken Tsukune with Truffle
9.Tempura of Bamboo Shoot from Kyoto
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Creamy Spring Roll with Kasumi Crab from Hyogo
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Hokkaido Cherry Salmon Sakura-Yaki A Taste of Japanese Spring
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Charcoal-Grilled Kyoto Atsuage Tofu with Spring Vegetable Thickened Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kagoshima Kuroge Wagyu Sirloin Sukiyaki with Ryu no Tamago, a Rich and Luxurious Japanese Egg
20.Premium Seasonal Fruits from Japan
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【Beverage Pairing 】A carefully selected seasonal course to enjoy with all five senses <20 dishes in total>
1.Savory Foie Gras Egg Custard with Chicken Broth Sauce and Asparagus
2.Oita Bluefin Tuna (Akami & Chutoro) Small Bowl with Tobiko and Premium Akashi Seaweed
3.Simmered Baby Octopus & Butterbur from Oita Prefecture, White Miso Cream, Lily Bulb
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Premium Kagoshima Kuroushi Wagyu Tenderloin, Charcoal-Grilled with Seasonal Vegetables
8.Charcoal-Grilled Kyoto Aka Jidori Chicken Tsukune with Truffle
9.Tempura of Bamboo Shoot from Kyoto
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Creamy Spring Roll with Kasumi Crab from Hyogo
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Hokkaido Cherry Salmon Sakura-Yaki A Taste of Japanese Spring
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Charcoal-Grilled Kyoto Atsuage Tofu with Spring Vegetable Thickened Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kagoshima Kuroge Wagyu Sirloin Sukiyaki with Ryu no Tamago, a Rich and Luxurious Japanese Egg
20.Premium Seasonal Fruits from Japan
2.Oita Bluefin Tuna (Akami & Chutoro) Small Bowl with Tobiko and Premium Akashi Seaweed
3.Simmered Baby Octopus & Butterbur from Oita Prefecture, White Miso Cream, Lily Bulb
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Premium Kagoshima Kuroushi Wagyu Tenderloin, Charcoal-Grilled with Seasonal Vegetables
8.Charcoal-Grilled Kyoto Aka Jidori Chicken Tsukune with Truffle
9.Tempura of Bamboo Shoot from Kyoto
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Creamy Spring Roll with Kasumi Crab from Hyogo
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Hokkaido Cherry Salmon Sakura-Yaki A Taste of Japanese Spring
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Charcoal-Grilled Kyoto Atsuage Tofu with Spring Vegetable Thickened Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kagoshima Kuroge Wagyu Sirloin Sukiyaki with Ryu no Tamago, a Rich and Luxurious Japanese Egg
20.Premium Seasonal Fruits from Japan
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Kobe Beef Kaiseki – A Refined Tasting Course of Japan’s Finest Seasonal Ingredients
1.Savory Foie Gras Egg Custard topped with Foie Gras
2.Oita Prefecture Bluefin Tuna – Three Kinds of Nigiri (Lean / Chutoro / Negitoro)
3.Fresh Ise Lobster Sashimi from Mie Prefecture
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Charcoal-Grilled Kobe Beef (Premium Domestic Black Wagyu) with Roasted Awaji Onion
8.Live Abalone Grilled with Seasonal Vegetables and Savory Fermented Fish Sauce
9.Tempura of Bamboo Shoot from Kagoshima
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Hokkaido King Crab and Crab Miso Cream Spring Roll
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Charcoal-Grilled Overnight-Dried Kichiji Rockfish from Hokkaido with Aosa Seaweed Sauce
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Kyoto Aka Jidori Tsumire with Shark Fin Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kobe Beef Sirloin Sukiyaki (Domestic Black Wagyu) with Ryu no Tamago and Truffle
20.Premium Seasonal Fruits from Japan
2.Oita Prefecture Bluefin Tuna – Three Kinds of Nigiri (Lean / Chutoro / Negitoro)
3.Fresh Ise Lobster Sashimi from Mie Prefecture
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Charcoal-Grilled Kobe Beef (Premium Domestic Black Wagyu) with Roasted Awaji Onion
8.Live Abalone Grilled with Seasonal Vegetables and Savory Fermented Fish Sauce
9.Tempura of Bamboo Shoot from Kagoshima
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Hokkaido King Crab and Crab Miso Cream Spring Roll
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Charcoal-Grilled Overnight-Dried Kichiji Rockfish from Hokkaido with Aosa Seaweed Sauce
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Kyoto Aka Jidori Tsumire with Shark Fin Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kobe Beef Sirloin Sukiyaki (Domestic Black Wagyu) with Ryu no Tamago and Truffle
20.Premium Seasonal Fruits from Japan
/https%3A%2F%2Fcdn1.tablecheck.com%2Fmenu_items%2F6974d1fd277245693908a419%2Fimages%2Fxl%2Fbd85a392.jpg%3F1769263614)
【Beverage Pairing 】Kobe Beef Kaiseki – A Refined Tasting Course of Japan’s Finest Seasonal Ingredients
1.Savory Foie Gras Egg Custard topped with Foie Gras
2.Oita Prefecture Bluefin Tuna – Three Kinds of Nigiri (Lean / Chutoro / Negitoro)
3.Fresh Ise Lobster Sashimi from Mie Prefecture
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Charcoal-Grilled Kobe Beef (Premium Domestic Black Wagyu) with Roasted Awaji Onion
8.Live Abalone Grilled with Seasonal Vegetables and Savory Fermented Fish Sauce
9.Tempura of Bamboo Shoot from Kagoshima
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Hokkaido King Crab and Crab Miso Cream Spring Roll
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Charcoal-Grilled Overnight-Dried Kichiji Rockfish from Hokkaido with Aosa Seaweed Sauce
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Kyoto Aka Jidori Tsumire with Shark Fin Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kobe Beef Sirloin Sukiyaki (Domestic Black Wagyu) with Ryu no Tamago and Truffle
20.Premium Seasonal Fruits from Japan
2.Oita Prefecture Bluefin Tuna – Three Kinds of Nigiri (Lean / Chutoro / Negitoro)
3.Fresh Ise Lobster Sashimi from Mie Prefecture
4.Seared Spanish Mackerel with Pickled Turnip and Wasabi Greens Yuzu Soy Dressing – Fukuoka
5.Hokkaido Momohana Pork Shabu-Shabu with Seasonal Vegetables
6.White Sesame Tofu with Usui Pea Sauce and Crispy Sakura Shrimp
7.Charcoal-Grilled Kobe Beef (Premium Domestic Black Wagyu) with Roasted Awaji Onion
8.Live Abalone Grilled with Seasonal Vegetables and Savory Fermented Fish Sauce
9.Tempura of Bamboo Shoot from Kagoshima
10.Tempura of Prized Rokko Champignon from Hyogo
11.Tempura of Nagasaki Cutlassfish and Shiso Leaf
12.Tempura of Shinkei-Jime Green Asparagus from Kagawa
13.Hokkaido King Crab and Crab Miso Cream Spring Roll
14.Toyama Firefly Squid with Fruit Tomato and New Potato, Firefly Squid Sauce
15.Charcoal-Grilled Overnight-Dried Kichiji Rockfish from Hokkaido with Aosa Seaweed Sauce
16.Clear Soup with Tokushima “Tsubakihime” Red Sea Bream and Rapeseed Blossoms
17.Kyoto Aka Jidori Tsumire with Shark Fin Sauce
18.Aichi Eel Kabayaki with Vinegared Wakame and Cucumber
19.Kobe Beef Sirloin Sukiyaki (Domestic Black Wagyu) with Ryu no Tamago and Truffle
20.Premium Seasonal Fruits from Japan
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Sitzbereiche
counter
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Table
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Table for 6
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Wegbeschreibung
Adresse
542-0076 1-4-10 Namba, Ebisubashi h+ Bldg. 7F, Osaka-shi Chuo-ku, Osaka
Nächste Station
なんば (159m)Ōsaka Namba Station (216m)Küche
Japanisch
Webseite
https://kokuryu-restaurant.com/Telefon
06-6484-6833