Name: 庖山
Address: Amagawabiru Building 1F, 3-13 Higashi-Kozucho, Tennoji-ku, Osaka City, Osaka, 543-0021
Telephone: 0667777498

庖山

This is an omakase course featuring seasonal vegetables and fish at their peak.

A Sample Menu for One Day

• Appetizer
Homemade karasumi and chilled rice soup with premium hand-picked junsai from Akita, garnished with hanaho shiso

• Sashimi
Lightly seared fresh pike conger from Mugi, Tokushima, and kombu-cured pike conger roe, simmered, with fresh hon-wasabi

• Soup
Clear soup with white tilefish from Wakayama and Osaka Nira, a traditional vegetable of Naniwa

• Grilled Dish
Charcoal-grilled mana-gatsuo from nearby waters, with new ginkgo nuts from Kumamoto, fig, and akegarashi mustard

• Palate Cleanser
Stone-milled whole buckwheat soba made from heirloom, pesticide-free buckwheat grown in the Miyama area of Fukui
Handmade by the owner, served as Tokushima sudachi soba

• Main Dish
Sea eel from Amakusa, Kumamoto, and summer vegetables in dashi nanban, with kinome and sansho
(Mizunasu eggplant, fruit tomato, corn, and okra)

• Meal
(Please choose either white rice or fish rice)

— If you choose white rice
Rice cooked in a donabe over a traditional okudosan stove, prepared using deep ocean water from Sado for both soaking and cooking
Koshihikari rice “Toki to Kurasu Sato” from Sado Island, Niigata, cultivated by natural farming methods without pesticides, served with dragon eggs, pickles, and miso soup

— If you choose fish rice
Rice cooked in a donabe over a traditional okudosan stove, made with dashi from natural ma-kombu and seasoned only with salt
Takikomi gohan with kinmedai from Chiba and Manganji chili peppers from Kyoto

• Dessert
Monaka wafer made with 100% domestically grown uruchi rice and eggs from Oita
Homemade ice cream monaka with brown sugar syrup and organic kinako
Shine Muscat “Haruo” from Okayama and Nagano Purple grapes from Nagano

* Unless requested otherwise, we do not serve meat such as beef, pork, chicken, or game.
* Please note that the course contents may change depending on seasonal availability and sourcing.
* Please indicate in the comment section whether you prefer white rice or fish rice for the donabe rice.
* If no preference is given, the selection will be left to the chef.

[ Chef's Choice Course ]

This is a seafood course designed for you to relish the natural flavors of the ingredients. It includes seafood prepared with fresh seasonal fish, either live or aged, using the five methods (slicing, grilling, simmering, steaming, and frying), as well as seasonal vegetables. In addition, you can enjoy clay pot rice cooked using a traditional Okudo-san stove.

[Onrei Kaho]
Serve warm dishes while they are warm and cold dishes while they are cold, focusing on making delicious-looking and tasting dishes without excessive embellishment.

Courses only

This is a chef’s choice course featuring seasonal vegetables and fish at the peak of freshness.

Sample menu for one day

Appetizer
Homemade mullet roe and broad bean rice steamed dish, with Aosuji nori seaweed from Kumamoto

Sashimi
Seared bonito from Kochi, served with grated daikon soy sauce and fresh wasabi

Simmered Dish
Fish simmered using only water and soy sauce
Simmered splendid alfonsino from Chiba, served with Kishu Nanko plum and kinome leaves

Tempura
Pike conger eel and seasonal vegetables from Mugi, Tokushima, served as tempura with mineral-rich salt

Palate Cleanser
Stone-milled whole buckwheat soba made from native, pesticide-free buckwheat grown in the Miyama area of Fukui
Handmade nihachi soba by the owner

Rice Dish
Rice cooked in an okudosan traditional stove in an earthenware pot
Both soaking and cooking are prepared using deep ocean water from Sado
Koshihikari rice from Sado Island, Niigata, grown by natural farming methods without pesticides, Toki to Kurasu Sato
Dragon eggs, pickles, and miso soup

Dessert
Dragon eggs from Oita, using monaka wafer made with 100% domestically grown uruchi rice
Homemade ice cream monaka with kuromitsu syrup and organically grown kinako

Unless requested otherwise, we do not serve meat such as beef, pork, chicken, or game.
Please note that course contents may change depending on seasonal availability and sourcing.

[ Lunch Course ]

This is a fish cuisine course where you can savor the natural flavors of fresh seasonal fish, prepared either raw, aged, or using five cooking methods (cutting, grilling, boiling, steaming, frying), alongside seasonal vegetables and clay pot rice cooked over a traditional fire. 

Warm dishes are served warm and cold dishes are served cool. While maintaining simplicity without excessive adornment, dishes are prepared to be visually appealing and delicious.

庖山

Notice

[ Lunch Course ]

Course only

[ Chef's Choice Course ]

Courses only

Restaurant Information