"Naniwa Neo Classic" expresses the essence of Osaka's cuisine.
This is a courses dinner by which you can discover new flavors of Osaka while experiencing Osaka’s traditional food culture.
The local cuisine of Osaka and ingredients popular in Osaka are innovatively prepared based on French cuisine.
Meals are an essential part of Osaka's culture, described by famous phrases, such as "the food capital," "nation's kitchen," and "a place where people spend all their money on food." When you deeply explore Osaka's food culture, you realize there are three keywords: Rich Ingredients, Open-mindedness, and Rational Mentality.
Our course has been crafted based on these concepts so that you can discover the essence of Osaka's food and discover a new flavor.
"Hakozushi", a local Osaka food that has been loved since old times.
Traditionally, Hakozushi features vinegared rice and fish pressed inside a wooden box. However, this innovative style allows you to enjoy a layer of risoni and potatoes instead of vinegared rice in the box, putting seafood and eggs on top.
This Kassen course offers Osaka's sashimi and includes blowfish sashimi, called "Tessa." This plate has a new texture and flavor to enjoy and is an alternative to the general style of eating with Irizake, green onion shoots, and grated radish with chili pepper.
| Hours | 5:30 PM〜8:00 PM *Not available from Monday, January 13, 2025 to Friday, January 17, 2025 due to the closure. |
|---|---|
| Menu | Course meal |
| Kids | Allowed Baby food: Not available. You are welcome to bring your own baby food. |
| Pets | Not Allowed |
| Average price | Naniwa Neo Classic ¥13,000 ・Course for 7~11 year olds 6,000 yen ・Menu for 3~6 year olds 2,500 yen ・Menu for 0~2 year olds 500 yen *From 1 April 2025, the menu for courses for 7-11 year olds will be changed and offered at 4,500 yen. *We also have a special menu for children. Please apply when you make a reservation. *If you stay for consecutive nights and have dinner, we will prepare different dishes for the second meal. |
| Reservation |
