Iroha

Dinner at Iroha should be a once-in-a-lifetime experience, the chef decrees, so he lavishes his guests with the flavours of what’s in season. The extensive menu and the chef’s endless ingenuity testify to this commitment. An arranged sashimi dish is prepared using the techniques of skin searing, skin boiling, and kombu pickling. The popular beef cutlets are a hearty meat dish, ensuring that everyone leaves feeling satisfied. True to the restaurant’s name, which means ‘coloured leaves’, dishes are decorated with leaves of the season.

• Located on the 5th floor of the Kitashinchi Building at 1-3-19 Sonezakishinchi, Kita-ku, Osaka.
• One Michelin star.
• Chef-led, seasonal dining with an omakase-like kappo focus rather than a fixed a la carte approach.
• Arranged sashimi preparation using skin searing, skin boiling, and kombu pickling.

Signature Ingredients

• Saltwater eel
• Premium wagyu beef
• Seasonal sashimi and seasonal leaves or garnishes
• Kansai-seasonal vegetables

Tasting Menu

• Omakase-style kappo and kaiseki dining centered on seasonal ingredients.
• Extensive seasonal menu with an arranged sashimi course and beef cutlets.
• No exact official menu pricing was verifiable from the sources checked, so prices are omitted.