![[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
This is a luxurious course where you can enjoy the taste of spring, bamboo shoots, prepared in a variety of ways. From the appetizers to the rice, the course is filled with seasonal dishes that skillfully utilize the texture and aroma of seasonal ingredients and bamboo shoots.
In particular, dishes such as the clear soup with clams and bamboo shoots and the suki-shabu with Omi beef and bamboo shoots are an exquisite blend of elegance and luxury.
This is a multi-course meal that allows you to enjoy the arrival of spring with all five senses.
Wagyu Chateaubriand, a cut of black beef known as the ultimate red meat.
Uoman's chefs will prepare a supreme banquet with the flavors of spring and seasonal ingredients.
Please enjoy it at important business entertainment occasions.
This is an elegant course where you can lavishly enjoy seasonal spring ingredients.
The appetizers are a colorful lineup of spring flavors such as bamboo shoots, sakura shrimp, and firefly squid, while the main course of sea bream and new seaweed sukishabu has an exquisite balance of the umami of the sea bream and the aroma of the new seaweed.
This is a gorgeous and satisfying course where you can elegantly enjoy the flavors of spring.
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.
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.
