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.

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.

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.

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- An Ensemble of Caviar, Flounder, Pom Cake
- Grilled Grunt, Herb Butter Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

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.

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- An Ensemble of Caviar, Flounder, Pom Cake
- Sweetfish Croustillant, Summer Vegetables
- Grilled Black Abalone, Liver Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

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.

SUMMER MENU
Available from Friday, June 12, 2026
- Horsehair Crab, Avocado, Tomato Espuma
- An Ensemble of Caviar, Flounder, Pom Cake
- Sweetfish Croustillant, Summer Vegetables
- Grilled Black Abalone, Liver Sauce
- Kobe Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises