Restaurants
13 restaurants in Osaka and Kobe chosen for corporate groups, from Kitashinchi's starred counters to Kobe beef banquets and okonomiyaki evenings in Dotonbori.
Ambience · OsakaNamba
A 546-room hotel directly above Nankai Namba Station, 35–40 minutes from KIX with no change. A 1,120 m² main hall (up to 1,400 theater-style) and 17 other spaces: the most practical convention hotel in southern Osaka.
Shinsaibashi
A 605-room hotel connected to Shinsaibashi subway station, on Midosuji Avenue. Its Tsuru hall (660 m², up to 970 theater-style) and smaller rooms make it a central convention tool between Umeda and Namba.
Shinsaibashi
A Candeo hotel in Higashi-Shinsaibashi, known for its rooftop open-air bath (Sky Spa) and quality bedding. A comfortable, economical option for housing a group in the heart of Minami.
5 days · Osaka · Kyoto
This 5-day journey follows Kansai cooking from city to city: Osaka and its starred Kitashinchi counters, a pressed-sushi class and the Sakai knife makers; Kobe, 25 minutes away by train, for a Kobe beef lunch at THE ORIENT in the former foreign settlement; and Kyoto, with a Fushimi sake brewery and a kaiseki dinner at three-Michelin-star Kikunoi Honten. Designed for 10 to 30 guests, with 2 nights in Osaka and 2 nights in Kyoto.
From €7,400 per person, excluding flights
3 days · Osaka
This 3-day Osaka convention hosts around 300 attendees at Grand Cube Osaka (Osaka International Convention Center) in Nakanoshima, or in the ballroom of a major hotel nearby. Accommodation is concentrated in one or two nearby hotels to minimize transfers, with a gala evening and a food discovery of Dotonbori in small groups. Kansai International Airport is about 60 to 75 minutes away by coach.
From €2,200 per person, excluding flights
Osaka
A private cooking class built around dashi and Osaka's home-style dishes, led by a Japanese cook and followed by a shared lunch or dinner of what the group has prepared.
About 2 hours, meal included · 6–40 pax
From ¥34,500 per person
Osaka
A walking exploration of Osaka's specialties from Dotonbori to Shinsekai in small guided groups, with pre-booked tastings and an optional team challenge format.
2.5 to 3 hours · 10–150 pax
Osaka
With a sushi chef, the group learns the hand movements of nigiri, then Osaka's own speciality, sushi pressed in a wooden mould (oshizushi), before tasting what it has made.
About 2 hours 15 minutes, tasting included · 6–40 pax
From ¥39,000 per person
Executive committees (6 to 10). Osaka's starred tables are small counters: two-star Teruya can be booked exclusively for 4 to 8; Empathie, a starred French counter in Nishi-Tenma, for 6 to 10; Hachi in Uehonmachi has only six seats at a single seating. In Kitashinchi, Sushi Shigenaga has eight seats and no buy-outs for first-time guests. For high-level guests, Koraibashi Kitcho serves only in closed rooms, including the large Miotsukushi no Ma hall with its Noh stage.
Groups of 20 to 40. In Dotonbori, Kani Doraku has eleven private rooms (20 guests at most per room) and Chibo splits a group by floor around the okonomiyaki griddles. In Kobe, Mouriya Honten serves Kobe beef on three levels of 14 to 18 seats, so a group of 18 can take a whole counter; for a closed room, Kobe Plaisir Honten has a teppanyaki room for 4 to 8 with its own chef.
Groups of 80 and more. Kitano Club, on the Kobe hillside, seats 80 or takes 150 standing in its Club Hall, with stage, microphone and projector included; plan a coach transfer from Sannomiya or Shin-Kobe. Kobe Motomachi Betsukan Botanen can be booked floor by floor (160 seats), and DRAWING HOUSE OF NAKANOSHIMA as a whole, in a 1918 building designated an Important Cultural Property. For a relaxed evening, Kushikatsu Daruma Shinsaibashi reserves a block of tables in its 148-seat room.
Timing and logistics
For a seated private meal: Kobe Motomachi Betsukan Botanen (160 seats over three floors) and DRAWING HOUSE OF NAKANOSHIMA (121 indoor and 36 terrace seats). For a reception, the Kitano Club Club Hall takes 150 standing. Chibo Dotonbori (about 200 seats) also hosts large groups, split by floor.
On the 7th floor of Chibo Dotonbori, the CHIBO Diversity room runs as Muslim & Vegetarian Friendly (shorter hours: 12:00–15:00 and 17:00–22:00). For other restaurants we send each restriction ahead and check what the kitchen can adapt.
Mouriya Honten, serving Kobe beef since 1885, takes 10 to 50 guests on three levels; for a committee in a closed room, Royal Mouriya, from the same group, has three teppan rooms for 3 to 15. Kobe Plaisir Honten, run by Hyogo's agricultural federation, has a teppanyaki room for 4 to 8.
¥1,500 to ¥2,500 at Kushikatsu Daruma, ¥6,600 to ¥28,600 for crab courses at Kani Doraku, ¥8,000 to ¥30,000 including drinks for Kitano Club plans. A starred omakase costs ¥21,780 at Empathie, ¥26,400 at Sushi Shigenaga and ¥33,000 at Hachi; dinner kaiseki at Koraibashi Kitcho starts at ¥56,925 before tax and service.
Several months for starred counters (Teruya, Hachi, Empathie). Koraibashi Kitcho needs at least two days, Kobe Plaisir the day before for its teppanyaki room; for a Kitano Club banquet or a Nakanoshima buy-out, we hold the date as soon as it is confirmed.
Event brief
A few details are enough for a first proposal. A dedicated project manager replies within 48 business hours.
