Yamatoya honten
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Yamatoya honten is a traditional Japanese ryotei (fine-dining restaurant) on the banks of the Dotonbori canal in Osaka's Shimanouchi district, offering fully private tatami rooms for parties of 2 to 100 guests. The kitchen builds its kaiseki-style menus around Kansai's prized seasonal ingredients: Kobe beef in spring, ayu and hamo (pike conger) in summer, matsutake mushroom in autumn, and fugu, kue (longtooth grouper) and crab hot pot in winter. Fugu is the house specialty and a signature draw for Osaka's famously food-obsessed diners. The restaurant operates within a hotel/ryokan of the same name and regularly hosts banquets, reunions and celebratory meals alongside its lunch and dinner kaiseki courses.
Address
2-chōme-17-17ｰ4 Shimanouchi, Chuo Ward, Osaka, 542-0082, Japan
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Contacts
Hours
Today
Opens soon11:00 – 14:0017:00 – 20:00
Monday
11:00 – 14:0017:00 – 20:00
Tuesday
11:00 – 14:0017:00 – 20:00
Wednesday
11:00 – 14:0017:00 – 20:00
Thursday
11:00 – 14:0017:00 – 20:00
Friday
11:00 – 14:0017:00 – 20:00
Saturday
11:00 – 14:0017:00 – 20:00
Sunday
11:00 – 14:0017:00 – 20:00
Features
Private roomsFugu (pufferfish) specialtyMultilingual menu (English, Chinese, Korean)English, Chinese and Korean speaking staffCredit cards acceptedFree Wi-FiWheelchair accessible entrancePrivate rooms for 2 to 100 guestsDining area non-smoking, separate smoking area availableKobe beef course menus
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Kaiseki Courses
Kobe Beef Courses
Fugu (Pufferfish) Courses
Kue / Longtooth Grouper Courses (Winter Only)
Hamo / Pike Conger Courses (Summer Only)
Crab Courses
A La Carte Dishes
Lunch Courses
Kaiseki Courses
Bimi Kaiseki Course
Multi-course kaiseki meal featuring thin-sliced sea bream sashimi and a small hot pot of wagyu beef sukiyaki. Courses priced from ¥7,700 or higher include a lavish assorted sashimi boat.
¥6,600
Chef's Recommended Autumn Kaiseki
A course built around ingredients hand-selected by the head chef, showcasing his original seasonal dishes one by one.
¥13,200
Umaimon Kaiseki "Maido"
A lineup of Kansai specialties at a reasonable price, including Akashi-yaki (egg-battered octopus dumplings), Osaka-style sushi and simmered Kobe beef tendon.
¥6,600
Umaimon Kaiseki "Ookini"
A generous Kansai-style course featuring seared Kobe beef sushi and thin-sliced sea bream sashimi among other regional specialties.
¥7,700
Umaimon Kaiseki "Tenkomori"
A generous course loaded with premium ingredients including fugu, Kobe beef and spiny lobster, for diners who want to eat their fill of Kansai's best.
¥13,200
Kobe Beef Courses
Kobe Beef Shabu-Shabu Course
Premium Kobe beef shabu-shabu served with the restaurant's original sesame sauce and ponzu, highlighting the marbled beef's melt-in-the-mouth texture.
¥11,000
Kobe Beef Deluxe Course
Kobe beef steak (80g), seared Kobe beef sushi and chilled Kobe beef shabu-shabu, plus fugu sashimi and a lavish assorted sashimi boat (for 4 or more).
¥15,400
Kobe Beef Value Course
Kobe beef steak (60g), seared Kobe beef sushi and chilled Kobe beef shabu-shabu, along with the restaurant's original seasonal dishes and fresh sashimi.
¥11,000
Fugu (Pufferfish) Courses
Fugu Hot Pot Mini Kaiseki
Collagen-rich fugu hot pot with appetizers, fried fugu and sashimi in a compact, good-value course.
¥6,600
Fugu Full Course
A complete fugu course featuring fugu sashimi, boiled fugu skin, fried fugu, fugu hot pot and finishing fugu-stock rice porridge.
¥8,800
Fugu Shabu-Shabu Course
The fugu full course with triple the amount of fugu sashimi, allowing it to be enjoyed shabu-shabu style as well.
¥11,000
Awajishima 3-Year Tiger Fugu Course
Made with branded tiger fugu raised for three years in the clean waters off Awaji Island, larger and more flavorful than the typical two-year fish. Used for fugu sashimi, fugu hot pot and boiled fugu skin.
¥14,300
Wild Tiger Fugu Course
A luxurious course using domestic wild-caught tiger fugu, considered the pinnacle of fugu quality, for fugu sashimi, fugu hot pot and boiled fugu skin.
¥24,200
Fugu Kaiseki Course
A recommended kaiseki course featuring fugu sashimi, a small fugu hot pot, fried fugu and an assorted sashimi platter.
¥8,800
Kue / Longtooth Grouper Courses (Winter Only)
Kue Hot Pot Kaiseki
A course centered on kue (longtooth grouper) hot pot, finished with rice porridge soaked in the rich kue broth. Available mid-October to mid-February.
¥8,800
Kue Full Course
Thin-sliced kue sashimi, kue hot pot, kue spring rolls and fried kue, for guests who want to taste kue prepared every way. Available mid-October to mid-February.
¥13,200
Kue Indulgence Course
Thin-sliced kue sashimi, kue spring rolls, fried kue and kue nigiri sushi, showcasing the fish's full range of flavor. Available mid-October to mid-February.
¥13,200
Hamo / Pike Conger Courses (Summer Only)
Hamo Kaiseki Course
A summer course showcasing hamo (pike conger eel) prepared multiple ways: parboiled hamo, grilled hamo, pressed hamo sushi and a small hamo hot pot. Available early June to mid-September.
¥7,700
Hamo Shabu-Shabu Course
Hamo enjoyed shabu-shabu style in a hot pot, along with parboiled hamo, spring rolls and pressed hamo sushi. Available early June to mid-September.
¥7,700
Hamo Sukiyaki-Style Hot Pot Course
Hamo simmered with vegetables in a sukiyaki-style hot pot, served alongside parboiled hamo, spring rolls and pressed hamo sushi. Available early June to mid-September.
¥7,700
Crab Courses
Crab Sukiyaki-Style Hot Pot Kaiseki
Snow crab simmered in the restaurant's original broth, with udon noodles added at the end to soak up the crab's flavor, plus a generous helping of hot pot vegetables.
¥7,700
Crab Indulgence Full Course
A crab-lover's course with crab hot pot, crab sashimi, crab miso in the shell, and fried crab, showcasing snow crab prepared multiple ways.
¥14,300
A La Carte Dishes
Kobe Beef Steak
Grilled Kobe beef steak served as an a la carte dish.
¥3,300
Ise Spiny Lobster Cheese Bake
Spiny lobster baked with cheese.
¥3,300
Fried Fugu
Deep-fried pufferfish, crisp outside and tender inside.
¥1,870
Steamed White Rice
Plain steamed rice.
¥330
Assorted Sashimi (3 Kinds)
An assortment of three kinds of fresh sashimi.
¥1,650
Fugu Sashimi
Thin-sliced raw pufferfish sashimi, a house specialty served with the restaurant's handmade ponzu.
¥1,980
Kue Thin-Sliced Sashimi (Winter Only)
Thin-sliced sashimi of kue (longtooth grouper), available in winter.
¥2,640
Live Fugu Nigiri Sushi (2 pieces)
Nigiri sushi made with live pufferfish, two pieces.
¥1,320
Live Kue Nigiri Sushi (2 pieces)
Nigiri sushi made with live kue (longtooth grouper), two pieces.
¥1,870
Seared Kobe Beef Sushi (2 pieces)
Nigiri sushi topped with lightly seared Kobe beef, two pieces.
¥1,650
Lunch Courses
Flower Basket Set "Raku"
A value lunch course with a seasonal amikago-mori basket assortment, sashimi and handmade tofu, plus a monthly-changing homemade dessert. Served 11:00-14:00.
¥4,400
Flower Basket Set "Raku" Deluxe
The Raku lunch set upgraded with thin-sliced sea bream sashimi and temari sushi, plus a monthly-changing homemade dessert. Served 11:00-14:00.
¥5,500
Fugu Lunch Set
A value lunch featuring creative fugu appetizers, steamed fugu, fried fugu and handmade tofu, plus a monthly-changing dessert. Served 11:00-14:00.
¥4,950
Fugu Lunch Set "Sai" Deluxe
A deluxe fugu lunch course with fugu sashimi and fugu nigiri sushi, plus a monthly-changing dessert. Served 11:00-14:00.
¥7,150
Kobe Beef Lunch Course
Seared Kobe beef sushi and a small Kobe beef sukiyaki hot pot, plus fried fugu and handmade tofu. Served 11:00-14:00.
¥7,700
Crab Sukiyaki-Style Hot Pot Lunch Course
Crab sukiyaki-style hot pot, fried crab, crab with tosazu jelly and crab miso, for guests who want to fully enjoy crab at lunch. Served 11:00-14:00.
¥7,700
Mini Kaiseki Set with Takoyaki
A mini kaiseki lunch set featuring Osaka-style takoyaki (Akashi-yaki), served with a mini dessert. Minimum 10 guests. Served 11:00-14:00.
¥3,300
Hamo Lunch Course
An easy way to enjoy summer hamo (pike conger), with hamo tempura rolled in vegetables and a small hamo sukiyaki-style hot pot, plus a monthly-changing dessert. Seasonal, served 11:00-14:00.
¥4,400
Hamo Lunch Set "Nagisa" Deluxe
A deluxe hamo lunch set with parboiled hamo, live octopus sashimi and pressed hamo sushi, plus a monthly-changing dessert. Seasonal, served 11:00-14:00.
¥5,500
Matsutake Mushroom Lunch Course
An autumn lunch course generously using matsutake mushroom, with dobin-mushi steamed in a teapot, a small matsutake and wagyu sukiyaki hot pot, and matsutake rice, plus a monthly dessert. Seasonal, served 11:00-14:00.
¥8,800
Kue Lunch Course
A winter lunch course featuring kue (longtooth grouper) foil-baked, kue spring rolls and a small kue hot pot, plus a monthly dessert. Seasonal, served 11:00-14:00.
¥6,600
Kue Lunch Set "Takumi" Deluxe
A deluxe kue lunch set with thin-sliced kue sashimi and kue nigiri sushi, plus a monthly-changing dessert. Seasonal, served 11:00-14:00.
¥9,900
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