A Salute to Teppanyaki Mastery in Our Menu

At Teppanyaki Wajo in Osaka, the restaurant menu is tailored to stand the test of time. Here, the thirty years of experience of hard-working Chef Iizuka promise an aphrodisiac fusion of carefully crafted courses, celebrating the delicacy of French nuances reinterpreted through the contemporary spirit of Osaka and the fertile Kansai region.

Each dining experience is personalized, whether it’s the Taian lunch or the Souan experience for lunch and dinner. It’s all about connecting with the past, romanticizing it, while remaining firmly focused on innovation.

TAIAN (Lunch)

¥ 15,000

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.

SPRING MENU
Available from Thursday, April 23, 2026
- Caviar, Spring Onion Mousse, Scallop Jelly
- Seasonal Soup
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- Seasonal Soup
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

SOUAN (Lunch & Dinner)

¥ 25,000

A seven-course menu. Embark on a culinary journey crafted under the supervision of Chef Ryuta Iizuka. Showcasing his exceptional techniques, each dish brings out the fullest expression of seasonal ingredients. Fine seafood accented with seasonal touches, premium Japanese beef grilled to perfection on the teppan, and a risotto that captures the essence of the season come together in a harmonious dining experience.

SPRING MENU
Available from Thursday, April 23, 2026
- Caviar, Spring Onion Mousse, Scallop Jelly
- Wild Sea Bream Carpaccio
- Scallop and Shiitake Mushroom Tart, Herb Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma

WAJO (Dinner)

¥ 37,500

An eight-course menu. Seasonal vegetables and seafood are delicately prepared on the teppan to reveal the natural flavors of each ingredient, while premium Japanese wagyu is paired with the finest seasonal vegetables. This blissful course celebrates the harmony of Japan’s finest seasonal ingredients, elevated through the exceptional artistry of Chef Ryuta Iizuka, a distinguished talent in the French culinary world.

SPRING MENU
Available from Thursday, April 23, 2026
- Caviar, Spring Onion Mousse, Scallop Jelly
- Wild Sea Bream Carpaccio
- Sautéed Surf Clam, Bamboo Shoot, Sansho Pepper Accent
- Black Abalone Asparagus Parsley Aroma
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma

Kobe Beef (Dinner)

¥ 65,000

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.

SPRING MENU
Available from Thursday, April 23, 2026
- Caviar, Spring Onion Mousse, Scallop Jelly
- Wild Sea Bream Carpaccio
- Sautéed Surf Clam, Bamboo Shoot, Sansho Pepper Accent
- Black Abalone Asparagus Parsley Aroma
- Kobe Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma