Ryuta Iizuka’s Vision: Teppanyaki with a French Soul

Guided by the vision of Ryuta Iizuka, chef of the two-Michelin-starred restaurant Ryuzu, Teppanyaki Wajo redefines the teppanyaki experience through a refined French sensibility. Here, delicate technique meets the richness of seasonal Kansai ingredients, expressed through precise craftsmanship and thoughtful presentation, creating a truly elevated dining journey in Osaka.

Hours

LUNCH
12:00 PM - 3:00 PM (L.O. 2:00 PM)
DINNER
5:30 PM - 10:00 PM
(Last Seating 8:30 PM / L.O. 9:00 PM)
CLOSED
Tuesdays & Wednesdays (Excluding public holidays)

Dress Code: Smart Casual

Terms of Use

Taian Communal Dining Room (8 counter seats) is for guests aged 12 or older;
Soan Private Dining Room (8 table seats)
Cancellation: 80% up to 2 days before reservation day /100% on the reservation day.

Kobe Beef Dinner Course: A Statement of Excellence

Teppanyaki WAJO presents a premium selection of Japanese beef, including Kobe Beef, celebrating some of Japan’s most prestigious ingredients. Guests are invited to experience the natural sweetness, exceptional marbling, and refined flavors crafted through the artistry of teppanyaki.

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PRIVATE DINING

A Celebration of Osaka’s Gastronomy

Rooted in the concept of delivering the best of Osaka’s gastronomy, the menu showcases seasonal ingredients from the Kansai region, premium Kobe Beef cuts, sustainable seafood from the Seto Inland Sea, and the finest Kyoto vegetables. Each dish reflects a harmonious fusion of Japanese and French techniques, shaped by Ryuta Iizuka’s precision, offering a refined and memorable dining experience.

MENU

Selected Beef and Vegetable Étuvée, 2 Types of Sauces

The Pinnacle of Seasonality from Kansai

Kansai is a true treasure trove of exceptional ingredients, from Kyoto’s fertile vegetables to seafood from the Seto Inland Sea, and the renowned Kobe and Matsusaka beef. At Teppanyaki Wajo, these elements come together to define one of Osaka’s most refined French-inspired dining experiences.
With a deep commitment to seasonality, the chef works closely with producers, personally selecting the finest ingredients and incorporating an abundance of organic produce into each dish. Shaped by the rhythm of the seasons and the diversity of the region, every visit offers a new discovery. The menu, ever evolving, is a true tribute to the purity and depth of natural flavors.

Chef Ryuta Iizuka

At the heart of Teppanyaki WAJO is Chef Ryuta Iizuka, the culinary mastermind behind the acclaimed two Michelin-starred Ryuzu. After refining his craft at Michelin-starred restaurants including Troisgros in France, Chef Iizuka opened Ryuzu in 2011, which has continuously maintained two Michelin stars since 2013. His culinary philosophy blends the foundations of classic French gastronomy with the precision and artistry of Japanese cuisine.

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A Private Stylish Party at Soan

Inspired by the Golden Tea Room, the Soan Private Dining Room serves as a fine space for family celebrations, and for business meetings that require unparalleled hospitality with no age limits.