Teppanyaki「Wajo」/ The St. Regis OsakaTaking you back to where you left off...
Teppanyaki「Wajo」/ The St. Regis Osaka
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Course
【WA-AN】 Lunch course with 6 dishes
A 6-course short menu. Starting with delicate amuses that reflect the seasons, followed by a rich soup and finally premium beef sirloin served with carefully selected vegetables—experience the charm of innovative teppanyaki that incorporates the French techniques honed by Chef Ryota Iizuka over many years.
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【SOUAN】 Lunch & Dinner 6‑Course
A 6-course menu. Amuse-bouche featuring seasonal ingredients, seafood, and teppanyaki made from select beef sirloin—all prepared by the chef using only the finest ingredients and his exceptional skills. Savor each dish unique to Wajō, where harmony between the ingredients and sauces comes to life.
6-course menu. Amuse-bouches featuring seasonal ingredients, seafood, and grilled premium beef sirloin—all made using carefully selected ingredients and prepared with the chef’s exceptional skill. Please savor each unique dish at Wajō, where harmony between ingredients and sauces comes to life.
～Perfect for celebrations and special occasions～ Anniversary package: Lunch course accompanied by a celebratory cake We’ll include a message plaque with the cake. Please provide your desired message (up to 20 characters) in the comments section.
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[Private room guaranteed plan] Soan + glass of red wine included
This plan includes a lunch course with a guaranteed private room, plus a glass of red wine. (The red wine can be replaced with a non-alcoholic option.)
It’s a 6-course meal. Amuses featuring seasonal ingredients, seafood dishes, and teppanyaki made from select beef sirloin—all crafted by the chef using only the finest ingredients. Savor each unique dish at Wajo, where harmony between ingredients and sauces truly shines.
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dinner
【SOUAN】— 6‑Course Lunch & Dinner
A 6-course menu. Amuses featuring seasonal ingredients, seafood, and teppanyaki made from select beef sirloin—all prepared by the chef using only the finest ingredients and his exceptional skills. Savor each unique dish at Wajō, where harmony between ingredients and sauces comes to life.
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【Taian】 7-course dinner
A 7-course menu. Carefully selected seasonal ingredients, caviar, black abalone, and premium beef sirloin are used lavishly. The chef’s exceptional skills bring out the unique character and flavor of each ingredient. To conclude, we serve Kyoto Tango Koshihikari rice, carefully cooked in a pan after being mixed with various seasonal ingredients. This bowl, brimming with the bounty of the season, leaves a lasting and delightful impression to round off the meal.
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【WAJO】8-Course Dinner
An 8-course menu. Seasonal vegetables and seafood are delicately cooked on a griddle, bringing out their natural flavors. As the main course, we serve domestic Wagyu beef fillet, paired with seasonal vegetables. It is a truly exquisite gastronomic experience where the sensibility and skill of Chef Ryuta Iizuka—who has honed his craft in the French culinary world for many years—harmonize perfectly with premium seasonal ingredients. Please savor every aspect of Wajo’s charm.
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[Wajo] Dinner Kobe Beef Course
An 8-course meal. At its center is premium domestic beef—Kobe beef. The chef carefully sears the fillet on a grill right in front of you; the gentle residual heat slowly melts the marbling with its low melting point, locking in rich flavors within the tender meat. Savor the delicate sweetness, rich aroma, and melt-in-your-mouth texture unique to Kobe beef, all in harmony with seasonal ingredients.
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【Anniversary Plan】 WAJO (with Celebration Cake)
We offer teppanyaki courses featuring premium seafood such as abalone, specially selected beef, and carefully chosen vegetables.
~ For celebrations and important milestone occasions ~ Anniversary package with dinner course and celebration cake We will prepare the cake with a message plate, so please let us know your desired message content in the comment box with about 20 characters.
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Christmas
Christmas Lunch (6 courses)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryūzu,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds a deep respect for ingredients and masters the art of precise cooking. Chef Taketo Kita no, who embodies this culinary philosophy, uses his honed skills and sensitivity to bring Wajō’s festive menu to life.
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Christmas Lunch (7 courses)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryuze,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds deep respect for ingredients and masters the art of precise cooking. Chef Taketo Kita no, who embodies this culinary philosophy, uses his honed skills and sensibility to bring Wajō’s festive menu to life.
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Christmas Lunch (8 dishes)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryūzu,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds deep respect for ingredients and employs meticulous cooking techniques. Chef Taketo Kita no, who embodies this culinary philosophy, expresses Wajō’s festive menu through his honed skills and keen sensibility.
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Christmas Lunch (8 courses)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryūzu,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds a deep respect for ingredients and excels in precise cooking techniques. Chef Takato Kita no, who embodies this culinary philosophy, uses his honed skills and sensibility to bring Wajō’s festive menu to life.
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Christmas Dinner (8 courses)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryūzu,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds a deep respect for ingredients and masters the art of precise cooking. Chef Taketo Kita no, who embodies this culinary philosophy, uses his honed skills and sensibility to bring Wajō’s festive menu to life.
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Christmas Dinner (8 courses)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryūzu,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds a deep respect for ingredients and excels in precise cooking techniques. Chef Takato Kita no, who embodies this culinary philosophy, uses his honed skills and sensibility to bring Wajō’s festive menu to life.
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Christmas Dinner (7 courses)
Carefully selected ingredients and refined techniques: A Christmas at Wajō where movement and stillness harmonize
Ryūta Iizuka, head chef of “Ryūzu,” a two-Michelin-starred restaurant in Roppongi, Tokyo, holds a deep respect for ingredients and excels in precise cooking techniques. Chef Taketo Kita no, who embodies this culinary philosophy, uses his honed skills and sensitivity to bring Wajō’s festive menu to life.
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event
Cognac Louis XIII Special Dinner: November 10 (7:15 PM~)
We are pleased to invite Antony and Mayura, Louis XIII Ambassadors, to a special dinner centered around Louis XIII. On the day, Chef Iizuka, who has known the couple for many years, will be cooking for us.
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The final chapter of gastronomy crafted by Chef Ryūta Iizuka: “The Last Grand Table 2026”
“Masters of Flavor” is a dining initiative by Marriott Bonvoy and American Express that introduces guests to new culinary experiences through fine food and wine. As the grand finale for 2026, this event features a special menu created by Ryuta Iizuka, owner-chef of the two-Michelin-starred restaurant Ryuzu, which oversees the teppanyaki restaurant “Wajo.” Inspired by the landscape and food culture of his hometown, Niigata, Chef Iizuka has crafted a unique multi-course meal for the occasion. This exclusive two-day dining experience allows guests to savor the dishes alongside wines from Niigata’s Fermier Winery, while also enjoying the opportunity to interact with the chef himself.