Teppanyaki Wajo

Innovative Teppanyaki, Refined by Ryuta Iizuka with French Culinary Excellence

Ryuta Iizuka, owner and chef of the two-Michelin-starred restaurant Ryuzu, has long been active in the world of French cuisine. Under his supervision, guests are invited to savor delicate and beautiful teppanyaki cuisine, crafted with abundant seasonal ingredients from Kansai and perfected with meticulous attention to detail, showcasing Chef Iizuka's remarkable skills.

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)

Terms of Use

The Taian Communal Dining Room can be used by guests aged 12 or over. The Soan Private Dining Room can be used by guests of all ages.
The following cancellation charges apply:
80% up to two days in advance of the reservation day; 100% on the reservation day itself
Total seats: 16
(The Taian Communal Dining Room: eight counter seats / the Soan Private Dining Room: eight table seats.)

Selected Beef and Vegetable Étuvée, 2 Types of Sauces

Food

Wajo – a menu supervised by chef Iizuka

This menu was created based on the concept of "delivering the best gastronomy from Osaka." It features various select seasonal ingredients unique to the Kansai region, including domestic brand beef, seafood caught in the Seto Inland Sea, and Kyoto vegetables. Enjoy these cutting edge and unrivaled menu items which utilize the French cooking techniques that Ryuta Iizuka developed over many years, such as the combination of sauce and ingredients.

Ingredients

Diverse seasonal ingredients from Kansai

Kansai is a true treasure trove of ingredients. It is blessed with amazing foods such as seafood caught in the Seto Inland Sea, Kyoto vegetables, and domestic brand beef, including Kobe beef and Matsusaka beef. Occasionally the chef will visit producers directly, carefully selecting and incorporating an abundance of ingredients into his cuisine. Depending on the area and the season you can rediscover new charms of these ingredients. Menu options in which you can fully enjoy their flavors are served here.

Chef

Ryuta Iizuka

After training at Michelin-starred French restaurants such as Troisgros, Ryuta Iizuka opened Ryuzu in 2011, where he works as the owner and chef. His cuisine, which fuses classic French food with Japanese ingredients using creative ideas and a Japanese essence, proved quite popular. From 2013 to the present his restaurant has acquired a 2 stars Michelin rating.

Private Dining Room

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.