Ryuta Iizuka's Vision: Teppanyaki With a French Soul

Designed and guided by the visionary Ryuta Iizuka, chef of the two-Michelin-starred restaurant Ryuzu, Teppanyaki Wajo is known as a marvellous French restaurant in Osaka where French sensibility meets the delicate teppanyaki cuisine. Here, guests can dream with a wide selection of dishes crafted with abundant seasonal ingredients from the Kansai region, transformed through precise technique and attention to detail, inevitably 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

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 - Where Kobe Beef Becomes a Statement

From October 11, Teppanyaki Wajo will offer the Kobe Beef Course, showcasing the premium Japanese brand beef, Kobe Beef, as its main feature. Taste the natural sweetness, texture, and flavor of the authentic Kobe Beef, a true extension of culinary artistry in one of the best Osaka restaurants.

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PRIVATE DINING

Wajo – A Menu Supervised by Chef Iizuka

This menu is rooted in the concept of “delivering the best gastronomy from Osaka" to our guests. Here, a whole portfolio of original recipes features seasonal ingredients from the Kansai region, prime cuts by the Kobe Beef brand, and sustainable seafood from the Seto Inland Sea alongside the best Kyoto vegetables. Taste the fusion of Eastern and French cooking techniques developed by Ryuta Iizuka over many years.

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Selected Beef and Vegetable Étuvée, 2 Types of Sauces

The Pinnacle of Seasonality from Kansai

Kansai is a true treasure trove of ingredients with fertile lands of Kyoto vegetables, seafood caught in the Seto Inland Sea, Kobe and Matsusaka Beef, all present in the best Osaka French restaurant, Teppanyaki Wajo. The chef is passionate about seasonality and will visit producers, directly selecting and incorporating an abundance of organic ingredients into his special cuisine.

Depending on the area and the season, guests will be surprised with different ingredients every time they visit. You just have to ask for our menu, a tribute to natural flavors.

Chef Ryuta Iizuka

Ryuta Iizuka is the center of Teppanyaki Wajo, a reality he created in 2011. After training at Michelin-starred French restaurants, like Troisgros, Iizuka followed his heart and became the owner and chef, blending French food with Japanese ingredients, creativity, and passion. His restaurant, one of the most exclusive in Osaka, has gained two Michelin stars in 2013.

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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.

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