Nishishinsaibashi Yuno

Dreaming up cuisine that matches the food to the guest is the mission of this Naniwa kappo. The menu’s called ‘Yuno’s omakase’ proclaiming a free-and-easy approach that strays from the norms of Japanese cuisine. Sashimi assortments are paired with onion dipping sauce or condiments; grilled items are dressed with vegetable sauces. Fishbone broth used in hot-pot fare attests to the restaurant’s spirit of wasting nothing. Come to enjoy the chef’s playful spirit and flavours of Osaka expressed through quality ingredients.

Ancestral Natto Soy Sauce and Roasted Sake

• Nishishinsaibashi Yuno inherits natto soy sauce and roasted sake from a renowned Hozenji restaurant, delivering depth and surprising flavors that go beyond typical Kaiseki.

Sukiya-inspired Interior with Antique Treasures

• The space embodies a Sukiya aesthetic designed by a specialist, featuring stone walls, sliding fusuma, and washi-glass windows, with plaster walls by a master, plus rare antiques such as Joseon-era spoons and horse gear, creating a refined Japanese-modern ambience.

Vegetable-Forward Naniwa Kaiseki Using Osaka's Traditional and Rare Vegetables

• The menu centers on Osaka's traditional vegetables, local produce, and rare vegetables from across Japan, using them to play with food in both heavy and light plating, and incorporating inherited natto soy sauce and roasted sake for added depth.

Signature Ingredients

• Traditional Osaka and local vegetables: The restaurant emphasizes Osaka's traditional vegetables and local vegetables, alongside rare vegetables from across Japan. This focus forms the foundation of their approach to kaiseki, enabling both richly crafted, textured plates and cleaner, minimalist presentations that highlight the inherent power and seasonality of vegetables. Sourcing centers on Osaka’s heritage produce with additional selections from other regions to showcase regional diversity.
• Rare vegetables from across Japan: A rotating selection of uncommon, regionally sourced vegetables is featured to introduce surprising textures and flavors, reflecting the restaurant’s philosophy of reawakening the depth and vitality of vegetables within each course.
• Natto soy sauce (natto shoyu): An inherited condiment from the renowned Hozenji restaurant, this fermented soy sauce adds a deep umami and distinctive savory character to dishes, elevating flavors beyond conventional expectations.
• Roasted sake (irizake): Another element handed down from Hozenji, roasted sake is used as a seasoning or component within dishes to impart nuanced aroma and complexity, complementing the vegetable-forward approach.

Tasting Menu

• Omakase Course (Dinner) — ¥26,507 per person (JPNEAZY)

TableCheck Dinner Options

• Dinner — ¥17,500 (contents vary depending on season; TableCheck listing)
• Dinner — ¥21,800 (Svc excl. / tax incl.)

Signature Dishes (described in sources)

• Sashimi assortments paired with onion dipping sauce or condiments
• Grilled items dressed with vegetable sauces

Notes: Prices are in Japanese Yen (¥). Menu content may vary by season and platform.