Creo-ru Dotonbori Branch
くれおーる道頓堀店
Help desk
Shop
From the chef
Being told that the food he cooked was "delicious" was Mr. Nakahara's start.
He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.
中原 伸浩Nobuhiro Nakahara
- Information
- Photos
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Course Menu /
Menu - From the chef
- Map
- Reviews
Creo-ru Dotonbori Branch
くれおーる道頓堀店
Help desk
Shop
06-6212-9195 (+81-6-6212-9195)
- location_onAccess
- 5-minute walk from Namba Station on Osaka Metro Midosuji Line, Yotsubashi Line, and Sennichimae Line / 5-minute walk from Kintetsu Osaka-Namba Station
- restaurantCuisine
- Japanese / Kushiage (deep-fried skewers),Japanese / Okonomiyaki (savory pancakes),Japanese / Takoyaki (octopus balls) / Izakaya (Japanese tavern),Taverns
- scheduleOpen
- 10:00 am - 11:00 pm (L.O. 10:00 pm)
- blockClosed
- None
- paymentsAverage price
- Dinner: 3,000 JPY / Lunch: 1,500 JPY
- credit_cardMethod of payment
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments Accepted
Transportation IC Card / Prepaid IC Card -
QR Code Payments Accepted
PayPay
- pin_dropAddress
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1-6-4, Dotonbori, Chuo-ku, Osaka-shi, Osaka map
- local_taxiAddress (for taxi driver )
- 大阪府大阪市中央区道頓堀1-6-4
- translateEnglish services
- English menu and English-speaking staff available.
- listFeatures
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English menu / English-speaking staff / Late-night service / No smoking / Special diet / Western cutlery / Reservations / Child friendly / course meals / Take out / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews