A Salute to Teppanyaki Mastery in Our Menu

At Teppanyaki WAJO, Chef Ryuta Iizuka brings more than three decades of culinary expertise to a distinctive dining experience that bridges French finesse and Japanese craftsmanship. Showcasing the finest ingredients from Osaka and the Kansai region, each course reflects Chef Iizuka’s signature approach, elevating traditional teppanyaki through refined French techniques and a contemporary sensibility. The result is a sophisticated culinary journey that celebrates seasonality, precision, and the rich gastronomic heritage of the region.

WA-AN (Lunch)

¥ 15,000

A six-course menu.

SUMMER MENU
Available from Saturday, August 1, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- Seasonal Soup
- Selected Wagyu Beef & Vegetable Étuvée, Two Types of Sauces
- Kyoto Tango Koshihikari Rice, WAJO Style
- Seasonal Fruit
- Mignardises

SOUAN (Lunch & Dinner)

¥ 25,000

A six-course menu.

SUMMER MENU
Available from Saturday, August 1, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- Sautéed Grouper with Summer Vegetable Condiment
- Selected Wagyu Beef & Vegetable Étuvée, Two Types of Sauces
- Kyoto Tango Koshihikari Rice, WAJO Style
- Seasonal Fruit
- Mignardises

TAIAN (Dinner)

¥ 32,000

A seven-course menu.

SUMMER MENU
Available from Saturday, August 1, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- An Ensemble of Caviar, Trout, and Pom Cake
- Grilled Black Abalone, Fragrant Shiso Sauce
- Selected Wagyu Beef & Vegetable Étuvée, Two Types of Sauces
- Kyoto Tango Koshihikari Rice, WAJO Style
- Seasonal Fruit
- Mignardises

WAJO (Dinner)

¥ 38,000

An eight-course menu.

SUMMER MENU
Available from Saturday, August 1, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- An Ensemble of Caviar, Trout, and Pom Cake
- Sautéed Grouper with Summer Vegetable Condiment
- Grilled Black Abalone, Fragrant Shiso Sauce
- Selected Wagyu Beef & Vegetable Étuvée, Two Types of Sauces
- Kyoto Tango Koshihikari Rice, WAJO Style
- Seasonal Fruit
- Mignardises

Kobe Beef (Dinner)

¥ 65,000

An eight-course menu.

SUMMER MENU
Available from Saturday, August 1, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- An Ensemble of Caviar, Trout, and Pom Cake
- Sautéed Grouper with Summer Vegetable Condiment
- Grilled Black Abalone, Fragrant Shiso Sauce
- Kobe Beef & Vegetable Étuvée, Two Types of Sauces
- Kyoto Tango Koshihikari Rice, WAJO Style
- Seasonal Fruit
- Mignardises