MARUYAMA TAKASHI

COCOLO - Teppanyaki & Wine

• Yakiniku/Steak / Teppanyaki

Renewed in 2015, it has become a beautiful Japanese-modern establishment. Creative Japanese food which added the essence of Western food more than before, it became delicious, of course, and after becoming being the current chef, it became to be addicted to bowls and dishes. The cuisine created by the chef from French is the impression that the beauty and color of the four seasons originally provided with Japanese cuisine are added to the glamor and dynamics. It is also recommended that you fish, but especially recommended is meat and fish baked with charcoal. I think that you can be satisfied with the charcoal food which is arranged on the table with the best fire.

Feb 08 2022

Ito jun-ichi

Naniwarobataitadakitairukuaosakaten

• Taverns / Izakaya (Japanese tavern)

It is a Japanese and brewed sake (sake & wine) izakaya. The calm Shiraki and Japanese atmosphere are recommended. Original yet delicious food is also attractive. It is a noteworthy shop in Kitashinchi and Dojima.

Feb 08 2022

A Japanese-style pub that lasts for 24 years in Kitashinchi. This chef is a student who has been studying Western food until recently, but he has a very good sense of balance and actively incorporates the essence of Western food-Western ingredients and recipes-into inexperienced Japanese food, and it is superb It is established as “Japanese food”. Of course, there are also Japanese cooks, so the basics of Japanese food are well kept. Renovated in 2015, the setting has become a Japanese modern, calm space, and it has a better atmosphere. If you want to eat delicious fish and charcoal-grilled dishes, this is a shop that you want to visit.

Feb 08 2022

Yanagawa atsushi

Yakitoriya kokoro fukushimaten

• Japanese / Yakitori/Kushiyaki (grilled skewers)

It is a Japanese-style creative tavern, but people from Western food are served as chefs, and there is a smell of Western food at the point of using ingredients, cooking, and dishes. Burn the meat and fish baked with charcoal, seasoning is excellent! There is only a Japanese restaurant, and there are plenty of sake but there is a lot of wine. Both the chef and the store manager have considerable knowledge of liquor, so you can enjoy pairing of Japanese and Western sake and dishes! As it is a big shop, it is a reason to recommend the point that the convenience is good regardless of the scene.

Feb 08 2022

It is a Japanese-style creative tavern located in Kitashinchi, Dojima. It is not a normal Japanese-style pub, but it is a dish that you can feel the essence of Japanese and Western dishes, and it is important to take in these two points actively incorporating seasonal ingredients regardless of Japanese or Western. In fact, based on the seasoning that Japanese people relax, the aroma and taste of the ocean are well incorporated. Not only cooking, but also the sticking to the pottery and the vessel is quite felt, it is one of the features that it is fun to see, it is fun to eat. There are a wide range of beverages, both sake and wine, so I think it would be useful for entertaining etc. to meet the needs of the other party.

Feb 08 2022

Maeda masato

Itariaryoritowaimmareviinya

• Italian/French / Italian

A hideout Japanese restaurant next to New Daibiru outside Kitashinchi. It's in a tavern, but the meat and fish dishes that are as refined as a main dish are excellent. Charcoal-grilled, which is difficult to burn, but its ingredients are well suppressed and it is baked very well. You can feel the obsession with the choice of equipment, and you can taste the gem like a restaurant. The chef has a deep knowledge of wine and sake, and he also chooses a choice of liquor combined with food. It is a restaurant where you can enjoy both food and drink beyond expectations.

Feb 08 2022

Takeda shin-ichiro

Yakitorikukabara

• Japanese / Yakitori/Kushiyaki (grilled skewers)

This is the workplace where I used to work. Even though it is a basic Japanese food, I am still impressed by the flexible ideas of Western food and various cooking techniques. In a sense, it is also the starting point for my growth, and I am also learning here about sake that goes well with sake and dishes that go well with sake. Above all, the food is delicious and I still go to study.

Feb 08 2022