BARIN / Patina Osaka - TableCheck

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Reserviere BARIN / Patina Osaka

Nachricht vom Händler

▶ Photos are for illustrative purposes only. Menu items and prices are subject to change without prior notice.
▶ We may not be able to accommodate specific seating requests.
▶ Discounts and special offers cannot be combined.
▶ If we do not receive contact within 15 minutes after your reservation time, we may be unable to hold your table.
▶ The entire restaurant is non-smoking. Smoking areas are available on the 1st and 20th floors of Patina Osaka Hotel.
▶ Dress code: Smart casual. Please refrain from wearing beach sandals or gym attire.
▶ Outside food for children is not permitted, except for baby food. Please note we are unable to warm baby food.
▶ For parties of 5 or more, please contact the restaurant.
▶︎Patina Osaka offers complimentary shuttle bus service between the hotel and Morinomiya Station and Tanimachi 4-chome Station. Please reach out to Dining Reservation（restaurants.osaka@patinahotels.com Or 06-6949-9193) for more details.

【Opening hours — Till January 5th 2026】
Monday–Tuesday Dinner 17:30–21:00 (Last order 20:00)
Friday Dinner 17:30–21:00 (Last order 20:00)
Saturday–Sunday Lunch 11:30–15:00 (Last order 14:00)
Dinner 17:30–21:00 (Last order 20:00)
Wednesday–Thursday Closed

【Opening hours — Till January 5th 2026】
Monday–Tuesday Dinner 17:30–21:00 (Last order 20:00)
Friday Dinner 17:30–21:00 (Last order 20:00)
Saturday–Sunday Lunch 11:30–15:00 (Last order 14:00)
Dinner 17:30–22:00 (Last order 20:30)
Wednesday–Thursday Closed

Ich bestätige, dass ich den oberstehende Nachricht vom Händler gelesen habe

■ Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies

■ Seafood
Grilled Assorted Seafood and Seasonal Vegetables with Hoba Miso

■ Salad
Baby Leaves from Izumi, Apple Dressing

■ Grilled Vegetables
Carefully prepared seasonal vegetables, selected for quality

■ Today’s Kuroge Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800
Moromi Soy Sauce, Wasabi, Charcoal Salt

■ Rice
Steamed white rice, pickles, and red miso soup
or
Garlic rice (+¥2,000)

■ Dessert
Vanilla ice cream, shiratama rice dumpling, monaka wafer, brown sugar mitarashi sauce

■ Coffee or Tea

■ Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacie

■ Seafood
Fresh Black Abalone, Seasonal Vegetables, Yuzu Butter Sauce

■ Salad
Baby leaf greens grown in Izumi, apple dressing

■ Grilled Vegetables
Carefully prepared selection of seasonal vegetables

■ Today’s Japanese Black Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g or Kuroge Wagyu Beef Sirloin 70g
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800
Moromi Soy Sauce, Wasabi, Charcoal Salt

■ Rice
Steamed white rice, pickles, and red miso soup
or
Garlic fried rice (+2000)

■ Dessert
Vanilla ice cream, shiratama rice dumpling, monaka wafer, brown sugar mitarashi sauce

■ Coffee or Tea

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Amuse: Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood: Today’s Fresh Fish, Seasonal Vegetables, Mushroom Duxelles, White Miso Sauce
■Salad: Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu Beef: Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g Moromi Soy Sauce, Wasabi, Charcoal Salt
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800
■Rice: Steamed Rice, Pickles, Red Miso Soup
+2,000 JPY (upgrade to Garlic Rice)
■Dessert: Vanilla Ice Cream, Shiratama (Flour-Flour Dumplings), Monaka
■Coffee or Tea
※ Please note: if ordering a course, all members of your party must choose the same course.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Amuse: Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood: Fresh Black Abalone, Seasonal Vegetables, Yuzu Butter Sauce
■Salad: Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu Beef: Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g Moromi Soy Sauce, Wasabi, Charcoal Salt
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800
■Rice: Steamed Rice, Pickles, Red Miso Soup
+2,000 JPY (upgrade to Garlic Rice)
■Dessert: Vanilla Ice Cream, Shiratama (Flour-Flour Dumplings), Monaka
■Coffee or Tea
※ When ordering a course, please ensure everyone in your group orders the same course.

■Amuse: Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood: Today’s Fresh Fish, Seasonal Vegetables, Mushroom Duxelles, White Miso Sauce
■Salad: Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu Beef: Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g Moromi Soy Sauce, Wasabi, Charcoal Salt
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800
■Rice: Steamed Rice, Pickles, Red Miso Soup
+2,000 JPY (upgrade to Garlic Rice)
■Dessert: Vanilla Ice Cream, Shiratama (Flour-Flour Dumplings), Monaka (Monaka Wrapped in Wagyu ...

■Amuse: Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood: Fresh Black Abalone, Seasonal Vegetables, Yuzu Butter Sauce
■Salad: Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu Beef: Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g Moromi Soy Sauce, Wasabi, Charcoal Salt
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800
■Rice: Steamed Rice, Pickles, Red Miso Soup
+2,000 JPY (upgrade to Garlic Rice)
■Dessert: Vanilla Ice Cream, Shiratama (Flour-Flour Dumplings), Monaka (Monaka Wrapped in Wagyu ...

At Teppanyaki “馬藺”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this venue. We actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to convey the flavors of the region. Please enjoy the artistic culinary techniques performed by our skilled chefs, whose mastery on the teppan evokes the spirit of the modern samurai.

At Teppanyaki “馬藺”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this venue. We actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to convey the flavors of the region. Please enjoy the artistic culinary techniques performed by our skilled chefs, whose mastery on the teppan evokes the spirit of the modern samurai.

■Appetizer: Turnip, Pufferfish, Turnip Sauce
■Hot Appetiser: Ebiimo and Oyster Spring Roll, Sansho Salt
■Seafood: Steamed Fresh Black Abalone Wrapped in Kelp, Seasonal Vegetables,
Prosciutto, Dried Tomato, Thyme Butter Sauce
■Salad: Baby Leaves from Izumi, Citrus Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef: Choice of Today's Kuroge Wagyu Fillet 60g or Kuroge Wagyu Sirloin 80g
+4,800 yen to upgrade to 60g of Matsusaka Beef
■Garlic Rice : Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Ibaraki Wawasai Cabbage,
Mitsuba, Crab in Starchy Sauce, Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert: Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candies
■ Coffee or tea
Please note: For course orders, we kindly ask that everyone in your party select the same course.

At teppanyaki “馬藺”, the chef personally selects every ingredient with care — from premium kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from around Japan with local produce from the Osaka region to create original dishes unique to this location. We also make active use of nearby specialties such as 馬場なす (Baba eggplant), 大阪しろな (Osaka shirona), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic culinary techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of the modern samurai.

At teppanyaki “馬藺”, the chef personally selects every ingredient with care — from premium kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from around Japan with local produce from the Osaka region to create original dishes unique to this location. We also make active use of nearby specialties such as 馬場なす (Baba eggplant), 大阪しろな (Osaka shirona), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic culinary techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of the modern samurai.

■Amuse
Turnip, Pufferfish, Turnip Sauce
■Hot Appetiser
Ebiimo and Oyster Spring Roll, Sansho Salt
■Sashimi
Fresh Japanese Spiny Lobster, Salmon Roe, Caviar, Shaoxing Wine Sauce
■Seafood
Fresh Japanese Spiny Lobster, Ibaraki Wawasai Cabbage, Sea Urchin Sauce, Scented with Yuzu
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Premium Matsusaka Beef Fillet Fillet 60g
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Iburigakko,
Cream Cheese, Shiso, Burnt Soy Sauce
Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candies
■Coffee Or black tea
*Please order the same course menu for everyone in your group.

■Amuse: Turnip, Pufferfish, Turnip Sauce
■Appetiser: Ebiimo and Oyster Spring Roll, Sansho Salt
■Salad: Baby Leaves from Izumi, Apple Dressingg
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu: Choice of Today’s Kuroge Wagyu Beef Fillet 100g or Kuroge Wagyu Beef Sirloin 120g
Upgrade to 80g Matsusaka Beef Tenderloin for an Additional 8,000
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Ibaraki Wawasai Cabbage,
Mitsuba, Crab in starchy sauce, Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert: Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candie
■Coffee or Tea

■Amuse: Turnip, Pufferfish, Turnip Sauce
■Appetiser: Ebiimo and Oyster Spring Roll, Sansho Salt
■Seafood: Steamed Fresh Black Abalone Wrapped in Kelp, Seasonal Vegetables,
Prosciutto, Dried Tomato, Thyme Butter Sauce
■Salad: Baby Leaves from Izumi, Citrus Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef: Choice of Today's Kuroge Wagyu Fillet 60g or Kuroge Wagyu Sirloin 80g
+4,800 yen to upgrade to 60g of Matsusaka Beef
■Garlic Rice : Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Ibaraki Wawasai Cabbage,
Mitsuba, Crab in Starchy Sauce, Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert: Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candies
■ Coffee or tea

■Amuse: Turnip, Pufferfish, Turnip Sauce
■Hot Appetiser: Ebiimo and Oyster Spring Roll, Sansho Salt
■Sashimi: Fresh Japanese Spiny Lobster, Salmon Roe, Shaoxing Wine Sauce
■BARIN Seafood Box: Fresh Japanese Spiny Lobster, Ibaraki Wawasai Cabbage, Sea Urchin Sauce, Scented with Yuzu
■Salad: Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables: Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu: Premium Matsusaka Beef Fillet Fillet 60g
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice: Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Iburigakko,
Cream Cheese, Shiso, Burnt Soy Sauce
Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert: Kochi Melon, Seasonal Fruit, Fig Ganache, and Konpeito (Rice Candy)
■Coffee or Tea

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Today’s Fresh Fish, Seasonal Vegetables, Mushroom Duxelles, White Miso Sauce
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800 Moromi Soy Sauce, Wasabi, Charcoal Salt
■Meal
Steamed Rice, Pickles, Red Miso Soup
or Garlic Rice (+2,000 yen)
■Dessert
Christmas Dessert Selection
Coffee or Tea
Please note that all members of your group must order the same course.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■ Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■ Seafood
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■ Salad
Baby Leaves from Izumi, Apple Dressing
■ Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today's Kuroge Wagyu Beef
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g or Kuroge Wagyu Beef Sirloin 70g
Upgrade to 80g of Branded Kuroge Wagyu Beef for an Additional 4,800 Moromi Soy Sauce, Wasabi, Charcoal Salt
■ Garlic Rice
Garlic Rice with Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisairan Egg, Shiso, and Burnt Soy Sauce
Pickles, Red Miso Soup
or
Garlic Rice Topped with Crab Sauce (+2,000)
■ Dessert
Christmas Dessert Selection
■ Coffee or Tea Tea
*Please order the same course menu for everyone in your group.

At Teppanyaki 「馬藺」, our chefs personally select each ingredient with great care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original dishes unique to this place. We also actively incorporate Osaka-region specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic culinary techniques performed on the teppan by our skilled chefs, whose mastery evokes the spirit of the modern samurai.

At Teppanyaki 「馬藺」, our chefs personally select each ingredient with great care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original dishes unique to this place. We also actively incorporate Osaka-region specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic culinary techniques performed on the teppan by our skilled chefs, whose mastery evokes the spirit of the modern samurai.

■Amuse
Hokkaido Moonlight Lily Bulb Velouté
■Hot Appetiser
Foie Gras, Turnip Purée, Honey and Truffle
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Premium Matsusaka Beef Fillet 80g Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Garlic Rice with Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisairan Egg, Shiso, and Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert
Christmas Dessert Selection
■Coffee or Tea

Please note that all members of your group must order the same course menu.

At Teppanyaki “馬藺”, our chefs select every ingredient with care — from carefully chosen Kuroge Wagyu, to seafood such as abalone and spiny lobster, to vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original dishes unique to this place. We also make active use of nearby specialty ingredients such as Baba nasu (馬場なす, a local eggplant), Osaka shirona (大阪しろな, a leafy green), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the chefs’ artistic techniques on the teppan, performed by seasoned chefs who evoke the spirit of the modern samurai.

At Teppanyaki “馬藺”, our chefs select every ingredient with care — from carefully chosen Kuroge Wagyu, to seafood such as abalone and spiny lobster, to vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original dishes unique to this place. We also make active use of nearby specialty ingredients such as Baba nasu (馬場なす, a local eggplant), Osaka shirona (大阪しろな, a leafy green), Awaji onions (淡路の玉ねぎ), and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the chefs’ artistic techniques on the teppan, performed by seasoned chefs who evoke the spirit of the modern samurai.

■Appetizer
Hokkaido Moonlight Lily Bulb Velouté
■Sashimi
Kinmedai, Sawara, Seasonal Garnishes
■Seafood
Fresh Black Abalone, Dried Tomato, Herb Butter Sauce
■Seafood
Fresh Japanese Spiny Lobster, Spinach, White Miso Sauce, Scented with Yuzu
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Premium Matsusaka Beef Fillet 60g
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Ibaraki Wawasai Cabbage,
Sea Urchin Sauce, Burnt Soy Sauce
Pickles, Japanese Spiny Lobster in Red Miso Soup
■Dessert
Kotoka Strawberry, Melon, Flambéed Vanilla Ice Cream
■Coffee or Tea

*Please order the same course menu for everyone in your group.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Today’s Fresh Fish, Caviar Seasonal Vegetables, Mushroom Duxelles, White Miso Sauce
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g
Upgrade to 60g of Branded Kuroge Wagyu Beef for an Additional 4,800 Moromi Soy Sauce, Wasabi, Charcoal Salt
■Meal
Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Shiso Leaf, Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert
Vanilla Ice Cream, Shiratama, Monaka, Brown Sugar Mitarashi Sauce
■Coffee or Tea

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Fresh Black Abalone, Seasonal Vegetables, Yuzu Butter Sauce
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g or Kuroge Wagyu Beef Sirloin 70g
Upgrade to 60g of Branded Kuroge Wagyu Beef for an Additional 4,800
Moromi Soy Sauce, Wasabi, Charcoal Salt
■Meal
Steamed Rice, Pickles, Red Miso Soup
or
Garlic Rice (+2,000 JPY)
■Dessert
Vanilla Ice Cream, Shiratama, Monaka, Brown Sugar Mitarashi Sauce
■Coffee or Tea
Please note that all members of your group must order the same course menu.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

■Amuse
Turnip, Pufferfish, Turnip Sauce
■Hot Appetiser
Ebiimo and Oyster Spring Roll, Sansho Salt
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Choice of Today’s Kuroge Wagyu Beef Fillet 120g or Kuroge Wagyu Beef Sirloin 140g
Upgrade to 80g Matsusaka Beef Tenderloin for an Additional 8,000
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Ibaraki Wawasai Cabbage,
Mitsuba, Crab in starchy sauce, Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candies
■Coffee or Tea
*Seating is limited to two hours.
*Please order the same course menu for everyone in your group.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

■Amuse
Turnip, Pufferfish, Turnip Paste
■Hot Appetiser
Ebiimo and Oyster Spring Roll, Sansho Salt
■Seafood
Fresh Black Abalone Wrapped in Kelp, Grilled Seasonal Vegetables, Prosciutto, Sun-Dried Tomatoes, Thyme Butter Sauce
■Salad
Baby Leaf Sprouts from Izumi with Apple Dressing
■Grilled Vegetables
Carefully Prepared Seasonal Vegetables
■Today's Kuroge Wagyu Beef
Matsusaka Beef Fillet 50g or Kuroge Wagyu Beef Sirloin 80g
Moromi Soy Sauce, Izu Hon Wasabi, Charcoal Salt
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Red Egg, Ibaraki Prefecture Watanabe Greens, Mitsuba (Japanese Trefoil)
Crab Paste, Garlic Rice with Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruit, Fig Ganache, Konpeito Candy
■Coffee Or black tea. *Everyone in your group must order the same course.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

■Appetizer
Turnip, Pufferfish, Turnip Sauce
■Hot Appetizer
Ebiimo and Oyster Spring Roll, Sansho Salt
■Sashimi
Fresh Japanese Spiny Lobster, Salmon Roe, Caviar, Shaoxing Wine Sauce
■Seafood
Fresh Japanese Spiny Lobster, Ibaraki Wawasai Cabbage, Sea Urchin Sauce, Scented with Yuzu
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Premium Matsusaka Beef Fillet Fillet 60g
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Iburigakko,
Cream Cheese, Shiso, Burnt Soy Sauce
Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candies
■Coffee Or black tea
*Please order the same course menu for everyone in your group.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Today’s Fresh Fish, Caviar Seasonal Vegetables, Mushroom Duxelles, White Miso Sauce
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g
Upgrade to 60g of Branded Kuroge Wagyu Beef for an Additional 4,800 Moromi Soy Sauce, Wasabi, Charcoal Salt
■Meal
Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Shiso Leaf, Burnt Soy Sauce
Pickles, Red Miso Soup
■Dessert
Vanilla Ice Cream, Shiratama, Monaka, Brown Sugar Mitarashi Sauce
■Coffee or Tea

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

At teppanyaki restaurant “馬藺”, our chefs personally select all ingredients with the utmost care — from carefully chosen kuroge wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka region to create original dishes unique to this place. We also feature nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions (淡路の玉ねぎ) and Nara moromi soy sauce (奈良のもろみ醤油) to showcase the region’s flavors. Please enjoy the artistic techniques of our masterful chefs, whose skill on the grill evokes the spirit of the modern samurai.

■Appetizer
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Fresh Black Abalone, Seasonal Vegetables, Yuzu Butter Sauce
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g or Kuroge Wagyu Beef Sirloin 70g
Upgrade to 60g of Branded Kuroge Wagyu Beef for an Additional 4,800
Moromi Soy Sauce, Wasabi, Charcoal Salt
■Meal
Steamed Rice, Pickles, Red Miso Soup
or
Garlic Rice (+2,000 JPY)
■Dessert
Vanilla Ice Cream, Shiratama, Monaka, Brown Sugar Mitarashi Sauce
■Coffee or Tea
Please note that all members of your group must order the same course menu.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

■Amuse
Turnip, puffer fish, turnip paste
■Zoni
Clear soup with sea bream, shiitake mushrooms, mochi rice cakes, sunrise daikon radish, carrots, green quince, and yuzu
■Salad
Baby leaves made with Izumi-grown sprouts and apple dressing
■Grilled Vegetables
Carefully prepared seasonal vegetables
■Today's Kuroge Wagyu
Today's Kuroge Wagyu fillet 120g or Kuroge Wagyu sirloin 140g
+8,000 yen (can be upgraded to 80g Matsusaka beef fillet)
Moromi soy sauce, Izu wasabi, charcoal salt
■Garlic Rice
Seasonal mushrooms, Kuroge Wagyu beef, Kyotanba red egg, Ibaraki Prefecture watanabe greens, mitsuba (Japanese parsley)
Crab paste, garlic rice with burnt soy sauce
Pickled vegetables, red miso soup
■Dessert
Kochi melon, seasonal fruit Fig ganache, sugar candy
■Coffee or tea
*Seating is limited to two hours.
*Everyone in your group must order the same course menu.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

■Celebratory Appetizer
Turnip, Pufferfish, Turnip Paste
■Zoni
Clear Soup: Sea Bream, Shiitake Mushroom, Mochi Rice Cake, Hinode Daikon Radish, Carrot, Green Arrowroot, Yuzu Citrus
■Seafood
Fresh Black Abalone Wrapped in Kelp, Grilled Seasonal Vegetables, Prosciutto, Sun-Dried Tomatoes, Thyme Butter Sauce
■Salad
Baby Leaf Sprouts from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Prepared Seasonal Vegetables
■Today's Kuroge Wagyu Beef
50g Matsusaka Beef Fillet or 80g Kuroge Wagyu Beef Sirloin
Moromi Soy Sauce, Izu Hon Wasabi, Charcoal Salt
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Red Egg, Ibaraki Prefecture Wagyu Greens, Mitsuba (Japanese Trefoil)
Crab Paste, Garlic Rice with Burnt Soy Sauce
Pickled Vegetables Red miso soup
■Dessert
Kochi melon, seasonal fruit, fig ganache, and sugar candy
■Coffee or tea
*Please order the same course menu for everyone in your group.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

At Teppanyaki “Barin”, our chefs personally select every ingredient with care — from carefully chosen Kuroge Wagyu to seafood such as abalone and spiny lobster, as well as vegetables and seasonings. We combine seasonal ingredients sourced from across Japan with local produce from the Osaka area to create original menus unique to this location. We also actively incorporate nearby specialties such as Baba eggplant (馬場なす), Osaka shirona (大阪しろな), Awaji onions, and Nara moromi soy sauce to present dishes that showcase the region’s charm. Please enjoy the artistic techniques of our skilled chefs, whose mastery on the teppan evokes the spirit of modern-day samurai.

■Appetiser
Turnip, Pufferfish, Turnip Sauce
■Hot Appetiser
Ebiimo and Oyster Spring Roll, Sansho Salt
■Sashimi
Fresh Japanese Spiny Lobster, Salmon Roe, Caviar, Shaoxing Wine Sauce
■Seafood
Fresh Japanese Spiny Lobster, Ibaraki Wawasai Cabbage, Sea Urchin Sauce, Scented with Yuzu
■Salad
Baby Leaves from Izumi, Apple Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu Beef
Premium Matsusaka Beef Fillet Fillet 60g
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Garlic Rice – Seasonal Mushrooms, Kuroge Wagyu Beef, Sekisairan Egg, Iburigakko,
Cream Cheese, Shiso, Burnt Soy Sauce
Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Fig Ganache, Konpeito Candies
■Coffee Or black tea
*Please order the same course menu for everyone in your group.

Anforderungen

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We kindly ask that children under the age of 12 refrain from seating at the counter.
They are, however, more than welcome when accompanied by an adult in a private room reservation.

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