Our menu, curated under the supervision of Chef Ryuta Iizuka, is crafted around the concept of “The Finest Gastronomy from Osaka.” Each dish is delicately prepared to highlight the natural flavors of the finest ingredients, offering an exquisite dining experience of refined beauty and subtlety.

A six-course menu. Enjoy dishes that showcase Chef Ryuta Iizuka’s refined French techniques, honed over many years, through carefully crafted combinations of sauces and ingredients.

AUTUMN MENU
Available from Thursday, September 11, 2025 to Sunday, November 30, 2025
- Crab Effilochés, Turnip Espuma
- Pumpkin Velouté
- Selected Beef & Vegetable Étuvée, 2 Types of Sauces
- Squid Risotto
- Seasonal Fruit
- Mignardises

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab with Cauliflower Mousse
Turnip Velouté
Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
Bottarga and Prosciutto Risotto
Seasonal Fruit
Mignardises

A seven-course menu. Embark on a culinary journey crafted by Chef Ryuta Iizuka. Celebrating the season’s finest ingredients, the menu highlights vibrant vegetables at their peak, fresh seafood delicately sautéed, and premium Japanese beef grilled to perfection on the teppan. A seasonal risotto completes the experience, offering a harmonious balance of flavors in every course.

AUTUMN MENU
Available from Thursday, September 11, 2025 to Sunday, November 30, 2025
- Crab Effilochés, Turnip Espuma
- Squid and Eggplant, Herb Sauce
- Scallop, Kiwami Shiitake Mushroom, Escargot Butter Flavor
You may substitute the scallop with abalone with an additional charge of ￥3,000.
- Selected Beef & Vegetable Étuvée, 2 Types of Sauces
- Matsutake Mushroom Risotto
- Seasonal Fruit
- Mignardises

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab with Cauliflower Mousse
- Sweet Shrimp Tartare, Shogoin Turnip Combinations
- Sautéed Pen Shell, Taro Root and Spinach with Herb Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

An eight-course menu. Seasonal treasures from the sea, including black abalone and grouper, are delicately seared on the teppan to reveal their natural flavors, while premium Japanese wagyu is paired with the freshest seasonal vegetables. This blissful course celebrates the harmony of Japan’s finest ingredients, elevated through the exceptional artistry of Chef Ryuta Iizuka, a distinguished talent in the French culinary world.

AUTUMN MENU
Available from Thursday, September 11, 2025 to Sunday, November 30, 2025
- Crab Effilochés, Turnip Espuma
- Squid and Eggplant, Herb Sauce
- Sautéed Abalone and Kiwami Shiitake Mushroom, Escargot Butter Flavor
- Grouper Poêlé, Marinière Sauce
- Selected Beef & Vegetable Étuvée, 2 Types of Sauces
- Matsutake Mushroom Risotto
- Seasonal Fruit
- Mignardises

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab with Cauliflower Mousse
- Sweet Shrimp Tartare, Shogoin Turnip Combinations
- Grilled Abalone à la Plancha, Taro Root with Liver Sauce
- Sautéed Scallop and Foie Gras with Shiitake Mushroom
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

An eight-course culinary journey featuring the finest “Kobe Beef,” as its centerpiece, each course celebrates the essence of Japanese craftmanship. Before your eyes, the Kobe Beef sirloin is expertly grilled on the teppan, allowing gentle heat to penetrate slowly to the core.
As the delicate marbling melts, it releases layers of rich umami, resulting in a texture that is both tender and refined. Savor the natural sweetness and depth of flavor that define authentic Kobe Beef, a true expression of culinary artistry.

AUTUMN MENU
Available from Thursday, September 11, 2025 to Sunday, November 30, 2025
- Crab Effilochés, Turnip Espuma
- Squid and Eggplant, Herb Sauce
- Sautéed Abalone and Kiwami Shiitake Mushroom, Escargot Butter Flavor
- Grouper Poêlé, Marinière Sauce
- Kobe Beef Sirloin & Vegetable Étuvée, 2 Types of Sauces
- Matsutake Mushroom Risotto
- Seasonal Fruit
- Mignardises

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab with Cauliflower Mousse
- Sweet Shrimp Tartare, Shogoin Turnip Combinations
- Grilled Abalone à la Plancha, Taro Root with Liver Sauce
- Sautéed Scallop and Foie Gras with Shiitake Mushroom
- Kobe Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

Monday, December 1 – Thursday, 18 and Friday, December 26 – Thursday, 30, 2025
* Please reserve at least three days in advance.

An eight-course gastronomic journey featuring the rare blue lobster, prized for its luminous shell, delicate sweetness, and exceptional depth of flavor. Expertly prepared on the teppan, the lobster is gently seared to preserve its tenderness and aroma, then finished with the chef’s signature sauce Américaine. Savor its exquisite texture and luxurious, lingering finish, a true expression of culinary artistry.

Blue Lobster Course
- Snow Crab with Cauliflower Mousse
- Sweet Shrimp Tartare, Shogoin Turnip Combinations
- Sautéed Scallop and Foie Gras with Shiitake Mushroom
- Grilled Blue Homard à la Plancha, Taro Root with American Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

Kobe Beef & Blue Lobster Course
- Snow Crab with Cauliflower Mousse
- Sweet Shrimp Tartare, Shogoin Turnip Combinations
- Sautéed Scallop and Foie Gras with Shiitake Mushroom
- Grilled Blue Homard à la Plancha, Taro Root with American Sauce
- Kobe Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

Friday, December 19 - Thursday, December 25, 2025
* Please note that on December 19, only the Christmas dinner menu will be available. Lunch will be served from the regular menu.
We will be open on December 23 and 24.

At the counter of WAJO, a quiet sense of connection fills the air. Inspired by the brilliance of diamonds, the course begins with the Caviar, Tuna and Avocado Ensemble, crowned with the “black diamond” itself, revealing layers of umami and quiet elegance.
In the Sweet Shrimp Tartare with Charcoal Accent, breaking the charcoal reveals a delicate smokiness that mingles with the treasures of the sea.
Flavors of black truffle, abalone and seasonal fruits tell a story where Japanese and French refinement meet in harmony. Each dish, prepared before your eyes, awakens the senses and offers a moment of pure, graceful delight.

Christmas Lunch
- Caviar, Tuna, Avocado Ensemble
- Turnip Velouté
- Selected Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

Christmas Dinner
- Caviar, Tuna, Avocado Ensemble
- Sweet Shrimp Tartare, Charcoal Accent
- Grilled Abalone à la Plancha, Herb Butter Sauce
- Sautéed Scallops, Foie Gras, Shiitake Mushroom
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

Christmas Kobe Beef Dinner
- Caviar, Tuna, Avocado Ensemble
- Sweet Shrimp Tartare, Charcoal Accent
- Grilled Abalone à la Plancha, Herb Butter Sauce
- Sautéed Scallops, Foie Gras, Shiitake Mushroom
- Kobe Beef Sirloin & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

Wednesday, December 31, 2025 - Sunday, January 4, 2026
We will be open on December 30 and 31.

For the amuse-bouche, three delicately arranged creations express Chef Ryuta Iizuka’s refined sense of Japanese elegance.
This course features a starter inspired by traditional osechi, evoking the festive spirit of the New Year, alongside seasonal dishes that captures the subtle flavors and textures of winter.

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