"KITTE Osaka", where the charms of various parts of Japan gather, will have its grand opening on July 31, 2024! We will introduce all 40 restaurants and izakayas, including the first in Japan and Kansai, ramen, sushi, Italian, Osaka gourmet, and more.
【B1】Oodanna
Enjoy a self-service style where bottled beer is chilled in an ice bath. While preserving the old-fashioned atmosphere of a traditional izakaya, they offer carefully crafted dishes and izakaya menus. Besides bottled beer, they also have a wide selection of premium Japanese sake.
【B1】Kakuuchi Ono no Hanare
A place to relax and enjoy Kyushu ingredients and drinks from noon to night. They specialize in charcoal-grilled and robata-yaki dishes, creating a lively space where you can enjoy a variety of drinks.
【B1】Kawakita Shouten
Named after "Kawakita Honjin" in Kameyama City, Mie Prefecture. The honjin served chicken dishes to officials, and among the cooks, minced meat on skewers became a popular meal. Enjoy the "Kawakita Mince," reminiscent of the meals once enjoyed by the travelers.
【B1 Floor】Skewered Cutlets & Fermented Side Dishes AGEHA
Experience the changing seasons with Osaka's famous skewered cutlets, prepared using seasonal ingredients that change every month. Enjoy our main dishes of vegetables cooked with homemade fermented seasonings, as well as simmered dishes. We also offer local sodas from all over the country, craft cocktails and non-alcoholic cocktails made with domestic fruits, and a selection of carefully selected wines and sake.
【B1 Floor】Sharin
Making its debut in Osaka, this tsukemen shop is primarily based in the Kanto region. Known for its custom-made medium-thick noodles that highlight the flavor of wheat, paired with a rich, punchy yet clean and not overly heavy broth. Aiming to be a taste that you can enjoy every day without getting tired of and always wanting to come back for more.
【B1】Sushi Sake Bar Sashisu
The shop prides itself on providing ingredients that have been personally tasted and approved by skilled craftsmen. They offer these ingredients at great prices without compromising on taste and luxury, catering to a wide range of customers of all ages.
【B1】Sendai Beef Tongue Skewers Kigushi
Founded in 1975, "Kisuke," now in its 49th year, introduces a new concept exploring the potential of beef tongue called "Kigushi." Enjoy beef tongue in a casual style, starting from a single skewer. Despite its casual approach, the preparation is meticulous, from selecting the best cuts to careful hand preparation, showcasing the depth of beef tongue.
【B1】Nikai no Oasis
Nikai no Oasis is a restaurant specializing in tempura. They offer a wide variety of side dishes and appetizers, and serve dishes with a unique broth that you can't taste at ordinary izakayas. Despite the dishes being reminiscent of kappo-style cuisine, they are offered at reasonable prices.
【B1】Meat and Fish Tavern "New Tsurumatsu"
Specialising in fresh seafood and expertly selected fresh offal by meat specialists, they offer an array of standout meat and fish dishes. The highlight is the fishmonger’s selection box. Enjoy a cozy atmosphere typical of a traditional izakaya, perfect for a quick drink at the counter or a gathering with friends.
【B1 Floor】Mizutaki Oden Yamani
A restaurant where oden is slowly simmered in a large pot with steaming hot broth. Enjoy tender, flavorful daikon and richly flavored soft-boiled eggs. Each ingredient is infused with delicious dashi. Besides oden, they offer side dishes using their signature broth and a carefully selected variety of sake from all over Japan that pairs perfectly with oden.
【B1】Luv.Fish? Osaka
A seafood tavern that delights both the eyes and the palate. Each dish is crafted with meticulous care and presented beautifully on carefully chosen plates. The selection of sake and wines is curated to complement the seafood. Perfect for casual business meetings or dates, where you can impress with delicious food and drink.
【4th Floor】Unagi Kawahara
A Nara-based restaurant specializing in Kansai-style grilled eel. Each morning, fresh domestic eel is prepared and grilled with the utmost care using Binchotan charcoal. Their secret sauce, passed down since the restaurant's founding, and Nara-grown Hinokihikari rice create a fragrant and crispy eel dish. They also offer a selection of local sake from Nara, the birthplace of sake, to pair with their signature eel dishes.
【4th Floor】Kitamae Sushi Hanamon by Al-ché-cciano
Chef Okuda, born and raised in Shonai, Yamagata, an area with a wide variety of fish despite its small catch volume, has perfected his "salt oil sushi" over ten years, determining the best salts and oils for the rich fish. Yamagata has deep historical ties with Osaka through the Kitamaebune trading route. Experience Yamagata sushi in Osaka, infused with this rich heritage.
【4th Floor】Kyushu Tavern TSUKUSHI
Named after the historical region of Tsukushi, which encompassed the nine provinces of Kyushu, this tavern brings the "deliciousness" of Kyushu to Osaka. Offering a vibrant counter, scenic table seating, and private rooms, you can enjoy the best of Kyushu's cuisine in a variety of settings.
【4th Floor】Kirin-City
Featuring over 10 types of draft beer poured by a certified beer meister, this establishment offers classic dishes like sausages and German potatoes, along with monthly "recommended ingredients" and seasonal special menus available for three months, featuring various vegetables and seafood.
【4th Floor】Kushiyaki Sakura
Enjoy "angel's kushiyaki," which focuses on the lightness of ingredients from all over Japan and their unique combinations. These creative skewers offer a delightful surprise with every bite. Pair them with sours made from seasonal fruits or wines selected by a sommelier. Available seating includes counter seats and table seats for different occasions.
【4th Floor】Kushikatsu Daruma
Founded in 1929 in Osaka's Shinsekai, "Kushikatsu Daruma" is renowned for its kushikatsu, perfected through a trinity of sauce, batter, and oil. The fine texture of the batter makes it easy to eat, with a size that’s just right. Some seats feature a lane where kushikatsu is delivered by car or train.
【4th Floor】Kuroge Wagyu Yakiniku ABURIYA arata
Specializing in Kuroge Wagyu and seasonal ingredients, this restaurant offers a 20-dish course focusing on the best ways to enjoy high-quality beef at reasonable prices. The experience is backed by 60 years of expertise in meat preparation. They also offer a selection of drinks that pair well with yakiniku, including Japanese whiskey.
【4th Floor】Kōhaku brasserie
A famous French restaurant in Osaka's "Kita" area known for its long queues, "Akashiro" offers classic French cuisine and European wines in a casual setting. The menu features slightly more luxurious versions of their existing dishes, paired with select wines.
【4th Floor】Komugi no Megami
This ramen shop specializes in chicken paitan ramen made from domestic ingredients. The rich and flavorful chicken paitan broth is extracted from premium domestic chicken, and the noodles, made from Hokkaido's "Haruyo Koi" wheat, offer a rich wheat flavor and a smooth texture.
【4th Floor】Tori-ya Wadachi
Offering a variety of chicken dishes made with the freshest local chicken, including Miyazaki’s famous "Jidori charcoal grill," quickly cooked at high heat to lock in the flavor and aroma. The dishes pair perfectly with a selection of sake from all 47 prefectures of Japan.
【4th Floor】Niigata Katsudon, Tare-katsu
Niigata City, one of the five port cities opened to international trade, has a long history of Western cuisine. Among its beloved dishes is "Tarekatsu Don," featuring thinly sliced pork cutlets dipped in a sweet and savory soy sauce and served over rice, a simple yet flavorful bowl.
【4th Floor】Nihonbashi Sandaime Taimeiken
Offering a variety of traditional dishes, including their signature omelet rice, borscht, coleslaw, shrimp fry, hamburger steak, Neapolitan pasta, and beef stew. The "Tampopo Omurice," made famous by director Juzo Itami's film "Tampopo," features an omelet opened over chicken rice.
【4th Floor】Myojinmaru
Making its first appearance in Kansai, Myojinmaru brings its famous "Original Straw-Grilled Bonito Tataki" from Kochi's popular Hirome Market. The dish features bonito seared over straw, with a fragrant, crispy skin and a subtle straw aroma, served with a sprinkling of sun-dried salt from Kochi Prefecture.
【4th Floor】méli mélo 06
A Michelin-starred French restaurant from Sapporo, Hokkaido, since 2019. The chef focuses on refined simplicity, using the best ingredients from Hokkaido to create dishes that deliver an emotional impact.
【4th Floor】Men-dokoro Tsuruhan
Known for its udon with a firm yet smooth texture, served in a fragrant Kansai-style broth made from select dried sardines, bonito, and kelp. The "Niku Udon" features Kuroge Wagyu beef, offering a rich Japanese flavor experience.
【5th Floor】IN DISH
Real Dining, renowned for its authentic Italian cuisine in Tokyo and Osaka, introduces a new Italian dining concept. The chef, trained in Italy, respects Japanese culture and ingredients, creating simple yet delicious dishes using rich local produce and herbs.
【5th Floor】Unagi Shunsai Anshitsu Osaka chikuyoutei
Serving Kanto-style broiled domestic eel, rare in Kansai. The menu features dishes like eel steamed in bamboo steamers and eel rice bowls, alongside colorful seasonal dishes, sashimi, tempura, and local sake.
【5th Floor】Gourmet Kaitenzushi Kantaro
Originating in Hakodate, Hokkaido, this conveyor belt sushi restaurant boasts freshly caught seafood, rice prepared at body temperature, and large fish slices on small rice balls. The perfect balance of sushi creates a memorable dining experience.
【5th Floor】Sukiyaki Shabu-shabu Tsukada
Offers traditional Kansai-style sukiyaki with zarame sugar grilling and flavorful shabu-shabu served with special sesame sauce and ponzu. The restaurant's design, supervised by renowned designer Kashiwa Sato, features a counter where guests can watch the meat being sliced.
【5th Floor】Dip Garden Terrace
A blend of Indian and Thai cuisine, focusing on spices and herbs. Enjoy the unique flavors paired with global beers, wines, and a variety of spirits.
【5th Floor】DONG BAO
Making its Japan debut, this Singaporean Chinese restaurant is famous for its 60-hour-aged roast duck, featuring a unique blend of original herbs and tender meat.
【5th Floor】Japanese Cuisine KAGAYA
From the renowned Kagaya Ryokan in Wakura Onsen, Ishikawa Prefecture, offering traditional Japanese cuisine and local dishes from Kaga and Noto, beautifully presented on local Wajima lacquerware and Suzu pottery.
[5th Floor] Hakata Motsunabe Ooyama
Specializes in motsunabe (offal hot pot) with a unique blend of several types of miso and a special sauce. The offal, primarily from Kyushu, features premium fatty domestic beef small intestine.
【5th Floor】Bakuroichidai
A Hida beef specialty restaurant offering "Saitobi Beef," a grade beyond A5. By purchasing whole cattle, they provide high-quality, rare cuts at reasonable prices, served as yakiniku, sukiyaki, and shabu-shabu.
【5th Floor】Benjamin Steakhouse
A beloved steakhouse from Manhattan, New York, bringing the "special time and unforgettable blissful experience" of New York dining to Osaka.
【5th Floor】"Yama" Higher-end Version of Sekai no Yamachan
An elevated version of the popular Sekai no Yamachan, known for its "phantom chicken wings," offering a refined dining experience featuring Nagoya Cochin and Nishiki chickens.
【5th Floor】Oyster House (tentative)
An oyster house offering fresh oysters paired with champagne. Experience "Oyster & Champagne" with carefully selected oysters from all over Japan.
【5th Floor】Champagne Bar (tentative)
Otto presents a new way to enjoy champagne, along with a wide selection of wines and whiskeys. Enjoy creative dishes paired with fine beverages.
【6th Floor】XIAO CHANHAN
A traditional Chinese medicinal cuisine restaurant from Xi'an, China, making its Japan debut. The menu combines rare mountain delicacies, seafood, and seasonal vegetables with oriental health practices, offering delicious and nourishing dishes.
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