![[Official] Japanese Cuisine Private Room Uoman Nishi Umeda Main Branch - Osaka Umeda/Izakaya](https://media.esprot.cloud/images/GGSMODT96WB7uNIapgRR/4pBFMm0894PxjoYy1XD0/a680356d0c1f4e9fb4db8bf56b95b4fb.svg)
Japanese food private room うおまん Nishi Umeda main store
regular holiday :none
With the summer flavor of conger eel as the main dish, we offer seasonal dishes such as cool appetizers, parboiled conger eel, and fragrant grilled conger eel wrapped in hosho paper. The main course is suki-shabu made with conger eel from Tokushima Prefecture, seasoned with refreshing yuzu pepper. From the sea bream rice to the matcha financiers at the end, this is a kaiseki course meal where you can enjoy the flavors of summer with all five senses.
Starting with a refreshing appetizer made with seasonal ingredients, the course is a colorful mix of summery flavors, including boiled conger eel, tuna sashimi, and fragrant sea bass grilled on hosho paper. For the main course, we offer stone-grilled Kuroge Wagyu beef chateaubriand, creating a luxurious experience. This high-quality seasonal kaiseki course is finished off with sea bream rice and red miso soup.
We have prepared an exquisite banquet packed with summer delicacies, including seasonal conger eel and tilefish, the finest Japanese black beef chateaubriand, black abalone, and bluefin tuna.
A total of nine dishes to be enjoyed with all five senses. Enjoy a refreshing, high-quality summer moment.
Perfect for special business entertainment, anniversaries, or dinner with loved ones.
We offer mini-kaiseki meals that make use of the colors of the season and the flavors of Japan. We especially recommend the soy milk hotpot of Omi beef, one of Japan's three great wagyu beef breeds, made with a mellow and deep-flavored soy milk broth.
The addition of Awaji onions, zelkova, mizuna, and tofu brings out the umami of the ingredients, making this a mellow and profound dish.
We offer mini-kaiseki meals that make use of the colors of the season and the flavors of Japan. The main dish is a soy milk hotpot made with Kyoto Hiyoshi pork, a brand of pork.
The mellow and deep flavor of the soy milk broth is added with Awaji onions, Japanese elm, mizuna, and tofu, making this a deep dish that allows you to enjoy the natural umami of pork.
