BARIN / Patina Osaka

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Réserver à BARIN / Patina Osaka

Message du commerçant

▶︎ The photos are for illustration purposes only. Menu items, prices, and other details may change without prior notice.
▶︎ Seat requests may not always be accommodated.
▶︎ Discounts and special offers cannot be combined.
▶︎ If we do not receive contact from you within 15 minutes of your reserved arrival time, we may be unable to prepare a seat for you.
▶︎ Smoking is strictly prohibited throughout the restaurant. Smoking areas are available on the 1st and 20th floors of the Patina Osaka Hotel.
▶︎ Dress code: Smart casual.
Please refrain from wearing beach sandals or gym wear.
▶︎ Guests are kindly requested not to bring food for children (except for baby food).
Please also note that we cannot heat baby food.
▶ Regarding children’s use of the restaurant:
Counter seating is intended for guests aged 13 and above who can order from the same menu as adults. Private rooms and table seating are available for guests of all ages.
▶︎ For groups of 5 or more, please contact the restaurant directly.

【Opening Hours】
Monday & Tuesday: Dinner 17:30–21:00 (last order at 20:00)
Friday: Dinner 17:30–22:00 (last order at 20:30)
Saturday & Sunday: Lunch 11:30–15:00 (last order at 14:00)
Dinner 17:30–22:00 (last order at 20:30)
Wednesday & Thursday: Closed

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At Teppanyaki "BARIN" our chefs use carefully selected ingredients, from carefully selected Japanese Black Beef to seafood such as abalone and spiny lobster, vegetables, and seasonings, all handpicked by our chefs. We offer original menus unique to this restaurant, skillfully combining seasonal ingredients sourced from around the country with local ingredients from the Osaka area. We actively incorporate ingredients from the Osaka area, such as baba eggplant, Osaka shirona, Awaji onions, and Nara moromi soy sauce, to create dishes that convey the charm of the region.

Enjoy the artistic culinary techniques unfolded on the teppan by our skilled chefs, reminiscent of modern-day samurai.

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

[Menu from July 13]
■Amuse
Seasonal Amuse
■Cold Dish
Fig, Creamy Tofu and Sesame Dressing, Flower Blossoms
■Seafood
Today’s Fresh Fish, Seasonal Vegetables, White Miso Soy Milk Sauce
■Salad
Seasonal Salad, Honey Lemon Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Japanese Beef
Crossbred Beef Sirloin 80g
Upgrade to 60g of Branded Kuroge Wagyu Beef for an Additional 4,800
Moromi Soy Sauce, Wasabi, Charcoal Salt
■Rice
Steamed Rice, Pickles, Red Miso Soup　Or　Garlic Rice (+2,000)
■Dessert
Sweets, Seasonal Fruit
■ Coffee or Tea

[Menu from July 13]
■Amuse
Seasonal Amuse
■Cold Dish
Fig, Creamy Tofu and Sesame Dressing, Flower Blossoms
■Seafood
Today’s Fresh Fish, Seasonal Vegetables, White Miso Soy Milk Sauce
■Salad
Baby Leaves from Izumi, Honey and Lemon Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Wagyu Beef
Crossbred Beef Sirloin 100g
Upgrade to 60g of Branded Kuroge Wagyu Beef for an Additional 4,800
Moromi Soy Sauce, Wasabi, Charcoal Salt
■Rice
Steamed Rice, Pickles, Red Miso Soup　Or　Garlic Rice (+2,000)
■Dessert
Sweets, Seasonal Fruit
■ Coffee or Tea

At Teppanyaki "BARIN," our chefs use carefully selected ingredients, from carefully selected Japanese Black Beef to seafood such as abalone and spiny lobster, vegetables, and seasonings, all handpicked by our chefs. We offer original menus unique to this restaurant, skillfully combining seasonal ingredients sourced from around the country with local ingredients from the Osaka area. We actively incorporate ingredients from the Osaka area, such as baba eggplant, Osaka shirona, Awaji onions, and Nara moromi soy sauce, to create dishes that convey the charm of the region.

Enjoy the artistic culinary techniques unfolded on the teppan by our skilled chefs, reminiscent of modern-day samurai.

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

【Menu from July 13】
■Amuse
Seasonal Amuse
■Cold Dish
Fig, Creamy Tofu and Sesame Dressing, Flower Blossoms
■Seafood
Fresh Black Abalone, Seasonal Vegetables, Fruit Tomato, Herb Infused Butter Sauce
■Salad
Baby Leaves from Izumi, Honey and Lemon 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
■Rice
Steamed Rice, Pickles, Red Miso Soup
Or
Garlic Rice　(+2,000)
■Dessert
Sweets, Fruits
■Coffee or Tea

■ Appetizer
Today’s chef’s selection appetizer

■ Seafood
Sautéed fresh fish of the day with seasonal vegetables

■ Grilled Vegetables
Carefully prepared selection of seasonal vegetables
Onokorishizuku salt, seaweed salt, bamboo charcoal salt

■ Black Wagyu beef of the day
Crossbred beef sirloin – 80g
Or
Premium black Wagyu beef tenderloin – 60g (+¥4,800)
Muro-mi soy sauce, wasabi, Aomori garlic

■ Garlic rice
BARIN garlic rice
Tsukemono, red dashi soup

■ Dessert
Seasonal fruits, rock candy

■ Coffee or black tea

【Menu from July 13】
■Amuse　
Seared Hamo Pike Conger, Cucumber with Sesame Vinegar, Simmered Ayu Sweetfish, Candied Sweet Potato, Fig with White Dressing
■Intermezzo
Marinated Tuna with Grated Yam, Yatsushiro Nori, Wasabi
■Salad
Baby Leaves from Izumi, Honey and Lemon Dressing
■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 100g Matsusaka Beef Fillet for an Additional 8,000
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice　
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyōtanba Sekisai Egg, Namul, Gochujang, Sesame Oil
Pickles, Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

At Teppanyaki "Baai," our chefs use carefully selected ingredients, from carefully selected Japanese Black Beef to seafood such as abalone and spiny lobster, vegetables, and seasonings, all handpicked by our chefs. We offer original menus unique to this restaurant, skillfully combining seasonal ingredients sourced from around the country with local ingredients from the Osaka area. We actively incorporate ingredients from the Osaka area, such as baba eggplant, Osaka shirona, Awaji onions, and Nara moromi soy sauce, to create dishes that convey the charm of the region.

Enjoy the artistic culinary techniques unfolded on the teppan by our skilled chefs, reminiscent of modern-day samurai.

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

[Menu from May 27 to July 12]
■Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Seafood
Fresh Black Abalone, Sautéed Asparagus, Kawachi Bankan, Dill, Caper Butter Sauce
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Choice of Today's Kuroge Wagyu Beef Fillet 60g or Sirloin 80g
※Upgrade to 60g Matsusaka Wagyu Beef Fillet for an Additional 4,800
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg, Sweet Corn, Burnt Soy Sauce, Pickles, Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

【Menu from July 13】
■Amuse　
Seared Hamo Pike Conger, Cucumber with Sesame Vinegar, Simmered Ayu Sweetfish, Candied Sweet Potato, Fig with White Dressing
■Intermezzo
Marinated Tuna with Grated Yam, Yatsushiro Nori, Wasabi
■Seafood　
Cherry Blossom Sea Bream and Clams, Japanese-Style Acqua Pazza
Nanohana, Daikoku Shimeji Mushrooms, Olives, Mini Tomatoes, Italian Parsley
■Salad
Baby Leaves from Izumi, Honey and Lemon Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Choice of Today's Kuroge Wagyu Fillet 60g or Kuroge Wagyu Sirloin 80g
Upgrade to 60g Matsusaka Beef for an Additional 4,800
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice　
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyōtanba Sekisai Egg, Namul, Gochujang, Pine Nuts, Shiso, Nori, Sesame Oil
Pickles, Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffe or Tea

[Menu from May 11 to July 12]
■Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Middle Course
Hairy Crab, Kinjiso, Tosa Vinegar Sauce, Yuzu
■Seafood
Fresh Japanese Spiny Lobster, Senshu Mizunasu, Early Summer Hoba Leaf Grill
■Salad
Baby Leaves from Izumi, Spring Onion Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today’s Kuroge Wagyu
Matsusaka Wagyu Beef Fillet 60g
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Iburigakko Pickles,
XO Sauce, Cream Cheese, Kyotanba Sekisai Egg, Shiso,
Burnt Soy Sauce, Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

【Menu from July 13】
■Amuse　
Seared Hamo Pike Conger, Cucumber with Sesame Vinegar, Simmered Ayu Sweetfish, Candied Sweet Potato, Fig with White Dressing
■Intermezzo
Marinated Tuna with Grated Yam, Yatsushiro Nori, Wasabi
■BARIN Seafood Box
Fresh Spiny Lobster, Zucchini, Fruit Tomato, Tarragon, Lemongrass, Lobster Miso, White Miso Sauce
■Interlude
Eel Hand Roll, Kinome Leaf
■Salad
Baby Leaves from Izumi, Honey and Lemon Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Premium Matsusaka Beef Fillet 60g
Moromi Soy Sauce, Fresh Wasabi from Izu, Charcoal Salt
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Iburigakko Pickles, XO Sauce, Cream Cheese,
Kyōtanba Sekisai Egg, Shiso, Burnt Soy Sauce
Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Kochi Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

■Appetizer
Chef's Selection of the Day: Three-Choice Platter
Steamed Broad Beans and Ink, Firefly Squid in Nuta Dressing, Wasabi and Sakura Shrimp
■Seafood
Sea Bream, Scallops, Asparagus, Cherry Blossom-Flavored White Miso Sauce
■Salad
Baby Leaves Made with Izumi-Grown New Sprouts and Carrot Dressing
■Grilled Vegetables
Carefully Prepared Seasonal Vegetables
■Today's Kuroge Wagyu
Chef Aso's Recommended Kuroge Wagyu Beef Fillet (80g)

For an additional 4,800 yen, upgrade to 60g of Brand Kuroge Wagyu Beef
Moromi Soy Sauce, Wasabi, and Charcoal Salt
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Red Roe, Shiso Leaves, Spring Whitebait, Ume (Plum) Crushed into Garlic Rice with Burnt Soy Sauce
Pickled Vegetables, Red Miso Soup
■Dessert
Melon Seasonal Fruit, Fig Ganache, Konpeito Sakura Ice Cream and Fruit
■ Coffee or Tea

[Menu until May 10th]
■ Appetizer
Steamed rice with broad beans and mullet roe, firefly squid with miso dressing, blanched wasabi flowers and sakura shrimp
■ Soup
Bamboo shoot fried tofu, petal-shaped carrots, julienned vegetables, kinome leaves
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, new onion dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
Today's Wagyu Beef Fillet 100g or Wagyu Beef Sirloin 120g
*You can change to Matsusaka Beef Fillet 100g for +8,000 yen
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, Kyotamba-produced red eggs, shiso, spring whitebait, plum paste
Garlic rice with burnt soy sauce, pickles, red miso soup
■ Dessert
Melon, seasonal fruit, matcha ganache, konpeito candy
■ Coffee or Black Tea

[Menu from May 27th to July 5th]
■ Appetizer
White asparagus puree, kuruma shrimp, jade eggplant, water shield, shiso flower buds
■ Palate Cleanser
Conger eel sushi, deep-fried young sweetfish, tade miso
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, kabosu dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
100g of today's Wagyu beef fillet or 120g of Wagyu beef sirloin
*You can change to 100g of Matsusaka beef fillet for +8,000 yen
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, Kyotamba-grown red eggs, corn, onion, garlic rice with burnt soy sauce
Pickles, red miso soup
■ Dessert
Melon, seasonal fruit, matcha ganache, konpeito (sugar candy)
■ Coffee or Black Tea

[Menu until May 10th]
■ Appetizer
Steamed rice with broad beans and mullet roe, firefly squid with miso dressing, blanched wasabi flowers and sakura shrimp
■ Soup
Bamboo shoot fried tofu, petal-shaped carrots, julienned vegetables, kinome leaves
■ Seafood
Live black abalone, seasonal vegetables, cherry tomatoes, herb butter sauce
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, new onion dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
Today's Wagyu Beef Fillet 60g or Wagyu Beef Sirloin 80g
*You can change to Matsusaka Beef Fillet 60g for +4,800
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, Kyotamba-produced red egg, shiso, spring whitebait, plum paste
Garlic rice with burnt soy sauce, pickles, red miso soup
■ Dessert
Melon Seasonal Fruits, Matcha Ganache, Konpeito (Japanese Sugar Candy)
■Coffee or Tea

【Menu from May 27th to July 5th】
■Appetizer
White Asparagus Puree, Kuruma Prawn, Jade Eggplant, Junsai (Water Shield), Shiso Flower Buds
■Palate Cleanser
Conger Eel Sushi, Deep-fried Young Sweetfish, Tade Miso
■Seafood
Live Black Abalone, Sautéed Asparagus, Kawachi Bankan Citrus, Dill, Caper Butter Sauce
■Salad
Baby Leaf Salad using Izumi-grown sprouts, Kabosu Dressing
■Grilled Vegetables
Carefully prepared seasonal vegetables
■Today's Wagyu Beef
Today's Wagyu Beef Fillet 60g or Wagyu Beef Sirloin 80g
*You can change to Matsusaka Beef Fillet 60g for +4,800 yen
■Garlic Rice
Seasonal Mushrooms, Wagyu Beef, Kyotamba Red Eggs, Corn Garlic rice with charred onions and soy sauce
Pickles, red miso soup
■Dessert
Melon, seasonal fruit, matcha ganache, konpeito (sugar candy)
■Coffee or tea

Available on limited dates, this plan guarantees a private room and includes a glass of champagne for a toast.
Enjoy a private room with a view of Osaka Castle, decorated with gold leaf, creating an elegant and tranquil space.
As you can enjoy your meal and conversation in quiet privacy without worrying about others, it is ideal for entertaining, business dinners, and anniversaries.

Choose from BARIN courses based on seasonal ingredients, centered around Kuroge Wagyu beef carefully selected by the chef himself, depending on the number of guests.
Enjoy a relaxing moment in a private room with a view of Osaka Castle.

[Menu until May 10th]
■ Appetizer
Steamed rice with broad beans and mullet roe, firefly squid with miso dressing, blanched wasabi flowers and sakura shrimp
■ Soup
Bamboo shoot hiryuzu, petal-shaped carrots, julienned vegetables, kinome leaves
■ Light Dish
Hairy crab with Tosa vinegar jelly and flower spikes
■ Seafood
Live spiny lobster, seasonal vegetables, American sauce
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, new onion dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
60g Matsusaka beef fillet recommended by Chef Aso
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, smoked pickled radish, XO sauce, cream cheese
Kyotamba-produced red egg, shiso, burnt soy sauce garlic rice
Pickles, spiny lobster red miso soup
■ Dessert
Melon, seasonal fruit, matcha ganache, konpeito candy
■ Coffee or Black Tea

[Menu from May 11th to July 5th]
■ Appetizer
White asparagus puree, kuruma shrimp, jade eggplant, water shield, shiso flower buds
■ Palate Cleanser
Conger eel sushi, deep-fried young sweetfish, tade miso
■ Main Dish
Hairy crab, Kintoki grass, Tosa vinegar sauce, yuzu
■ Seafood
Live spiny lobster, Senshu water eggplant, grilled on a fresh green magnolia leaf
■ Salad
Baby leaf salad using Izumi-grown sprouts, kabosu dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
60g Matsusaka beef fillet recommended by Chef Aso
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, smoked pickled radish, XO sauce, cream cheese
Kyotamba-produced red egg, shiso, burnt soy sauce garlic rice
Pickles, spiny lobster red miso soup
■ Dessert
Melon, seasonal fruit Matcha Ganache with Konpeito (Japanese sugar candy)
■Coffee or Tea

This private room plan, available for groups of five or more, includes a glass of champagne for a toast.
Enjoy a private room with a view of Osaka Castle, and the elegant, tranquil space is decorated with gold leaf.
As you can enjoy your meal and conversation in peace and quiet without worrying about others, it is ideal for entertaining, business dinners, and anniversaries.

Choose from our course menu, which incorporates seasonal ingredients and features Japanese Black Beef carefully selected by our chef, depending on the number of guests.
Enjoy a relaxing moment in a private room with a view of Osaka Castle.

This private room plan, available for groups of four or more, includes a glass of champagne for a toast.
Enjoy a view of Osaka Castle in this elegant, tranquil space decorated with gold leaf.
As you can enjoy your meal and conversation in peace and quiet without worrying about others, it is ideal for entertaining, business dinners, and anniversaries.

Choose from our course menu, which incorporates seasonal ingredients and features Japanese Black Beef carefully selected by our chef, depending on the number of guests.
Enjoy a relaxing moment in a private room overlooking Osaka Castle.

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Guests with allergies or ingredients they dislike should specify them after confirming with their companions. (Please also indicate in detail whether certain cooking utensils can be used.)
※If there are none, please write “None”.

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Children under the age of 12 may only be admitted to booth tables or private rooms.

I consent to the Capella Hotel Group’s use of my personal information for the purposes outlined in the Capella Hotel Group Privacy Policy.
For details regarding the Privacy Policy, please refer to the following URL:
Capella Hotel Group Privacy Policy

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