Modern & rooftop — Osaka
A ten-seat French counter in Temma, opened in May 2025 by chef Yuji Tsuji and starred in its first appearance in the Michelin Guide Kyoto Osaka 2026. Deliberately simple preparations let the ingredients speak, and the chef explains the idea behind each dish himself.
A contemporary alternative for an executive committee wanting a break from Japanese cuisine, for up to ten at the counter on request. The lively Temma neighborhood lends itself to a drink before or after dinner.
Nakanoshima · ドローイング・ハウス・オブ・ナカノシマ
A French-style yoshoku bistro opened on 20 February 2026 in the basement of the Osaka City Central Public Hall, the 1918 brick landmark designated an Important Cultural Property, in the middle of Nakanoshima island. 157 seats (121 inside, 36 on the terrace), works by Osaka-born artist Iori Nagashima, and menus created with Osaka chefs, including Tomokazu Oya of Sui Oya.
Groups up to 121 paxLunch: set plates from ¥1,450 to ¥1,900
Kobe – Motomachi / Nankinmachi (Hyōgo) · 神戸元町 別館牡丹園
A large Cantonese restaurant in Motomachi, on the edge of the Nankinmachi Chinatown, two minutes from Motomachi and Kyu-Kyoryuchi-Daimarumae stations. Traditional Cantonese cooking: minced pork in lettuce leaves, shark fin, dim sum, with oyster sauce and condiments made in-house. 160 covers over three floors.
Groups up to 160 pax
Kobe – Kitano (Hyōgo) · レストラン北野クラブ
A French restaurant founded in 1957 on the Kitano hillside, originally a jazz and dance club where guests dined overlooking the city; renamed KITANO CLUB for its 50th anniversary. Cooking by grand chef Masanori Tani, a panoramic view over Kobe and the port, and several function rooms on two levels, including a club hall with a stage.
Groups up to 80 paxGroup plans: buffet ¥8,000–10,000, seated dinner ¥13,000–18,000, all-floor banquet ¥20,000–30,000 per person
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
Event brief
A few details are enough for a first proposal. A dedicated project manager replies within 48 business hours.
