![[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
A seasonal kaiseki meal sprinkled with the bounty of spring, including bamboo shoots, cherry shrimp, clams, and wild vegetables.
From sashimi including fatty tuna and lean tuna, to grilled tilefish in rapeseed butter, and a small hot pot of Omi beef with soy milk,
enjoy a sumptuous moment savoring the season's finest delicacies.
This special spring kaiseki course includes colorful spring appetizers such as bamboo shoots, cherry shrimp, and sea bream cherry leaf sushi, as well as sashimi of bluefin tuna, striped horse mackerel, and sea bream, and grilled Spanish mackerel with rapeseed butter. The main dish is a luxurious Kuroge Wagyu Chateaubriand steak, and is accompanied by sea bream rice and the sweet taste of matcha.
Featuring a colorful array of seasonal ingredients that herald the arrival of spring, such as bamboo shoots, cherry shrimp, and clams, the menu includes sashimi of bluefin tuna, horse mackerel, and sea bream, as well as grilled Spanish mackerel with rapeseed butter.
This gorgeous kaiseki course meal allows you to savor the flavors of spring, with clams from Kujukuri Beach and sea bream sukiyaki as the main course, and even sea bream rice and the sweet taste of matcha green tea.
The course includes appetizers incorporating spring flavors such as bamboo shoots and cherry shrimp, sashimi including bluefin tuna, and tempura made with seasonal vegetables and fish.
The main course is a small hot pot of Omi beef, one of Japan's three great wagyu beef breeds, served in soy milk, and ends with sea bream rice and a seasonal dessert, making this a kaiseki meal perfect for savoring spring.
The "Spring Colors Kaiseki" course is a colorful fusion of spring flavors, including seasonal bamboo shoots and sakura shrimp.
This spring-only kaiseki course meal emphasizes the seasonal flavors and nutritiousness of the season, including bluefin tuna sashimi, tempura, Kyoto Hiyoshi pork soy milk hotpot, and sea bream rice.
This spring-only large-plate course brings the mellow flavor of Hiyoshi pork to life in a soy milk broth.
Enjoy appetizers, sashimi, and fried foods on large plates, and finish with a main course of Hiyoshi pork soy milk hot pot and hand-stretched Sanuki udon noodles.
This course is perfect for relaxing and conversation, making it a great choice for reunions or get-togethers after a long time.
We offer seasonal ingredients at reasonable prices!
Private rooms are available for lunch with family and friends, business meetings, and meetings!
A spring Shokado meal served with Bijin Tofu, which highlights the mellow flavor of soy milk broth.
This meal is full of gentle flavors and colors, including tuna and seasonal fish sashimi, a simmered dish using bamboo shoots and butterbur, grilled seasonal fish marinated in miso and rolled omelet, and shrimp and seasonal vegetable tempura.
This spring Shokado meal comes with a small soy milk hotpot, which mellows the flavor of Omi beef with soy milk broth.
This luxurious meal allows you to enjoy a little bit of each of the finest flavors, from tuna and seasonal fish sashimi, bamboo shoot simmered dish, miso-marinated grilled seasonal fish and rolled omelet, to shrimp and seasonal vegetable tempura.
This spring Shokado meal is accompanied by a small soy milk hotpot, which gently savors the flavor of Hiyoshi pork in a soy milk broth. It's a delicious and satisfying meal that includes tuna and seasonal fish sashimi, a simmered dish using bamboo shoots and butterbur, grilled seasonal fish marinated in miso and rolled omelet, and shrimp and seasonal vegetable tempura.
From tuna and seasonal fish sashimi to a simmered dish using bamboo shoots and butterbur, grilled seasonal fish marinated in miso and rolled omelet, and shrimp and seasonal vegetable tempura, this colorful Shokado meal allows you to enjoy a little bit of each flavor of spring.
