Oryori Yamada

Great ingenuity is poured into the menu to fill it with creative cuisine. Sashimi is garnished with condiments such as deep-fried onions and coarsely grated daikon. Fish cuisine is accented with sauces of mushrooms and vegetables. As a born-and-bred Osakan, the chef gravitates toward Naniwa’s traditional vegetables. The meal wraps up with three types of rice dishes: white rice and several accompaniments, pickled fish on rice and seasonal mixed rice. The generosity of free refills ensures that guests leave satisfied.

• Counter-focused room with 9 seats, plus a private room (6 seats)
• Omakase course format, contents change month to month
• Moved to Nishitenma in 2024

Signature Ingredients

• Matsuba crab
• Uni
• White shrimp
• Kue (grouper)
• Bamboo shoots
• Sea bream
• Tuna
• Tachiuo (beltfish)
• Japanese beef
• Seasonal rice courses

Menu

• Reservation-only kappo, monthly changing omakase course built around seasonal seafood and vegetables.
• A seasonal example includes matsuba crab with chrysanthemum greens and sesame tofu, uni and white shrimp sushi, clear soup with kue (grouper) and bamboo shoots, sea bream sashimi, tuna, charcoal grilled tachiuo (beltfish), and charcoal grilled beef with asparagus.
• The meal typically finishes with multiple rice courses and a dessert.