Within walking distance from JR Osaka Station and Hankyu Umeda Station, Nakazakicho was once a neighborhood filled with charming traditional homes. Today, it has transformed into a retro street, attracting a diverse range of visitors seeking to experience its nostalgic Showa-era atmosphere.

Opened in 2021, TOROMI Yoshokudo offers an intimate setting with a streamlined counter seating for four and two tables. The walls are adorned with Asian-inspired illustrations, featuring cats and women in traditional attire, enhancing the restaurant's charming atmosphere. The open kitchen allows guests to enjoy a close-up view of the cooking process, immersing them in the lively sounds, aromas, and skilled techniques of food preparation—a truly engaging dining experience. The cuisine at this restaurant offers a refined taste on Yoshoku, Japanese-style Western dishes, infused with French and Italian influences. It’s a sophisticated version of Yoshoku, which has been beloved by Japanese people since the Meiji era, enhanced by the creativity and unique touches of a chef with a wealth of culinary experience.

The dinner course consists of six exquisite dishes: a roast beef salad featuring Japanese Black Wagyu beef (Sirloin cap), vichyssoise, fried natural prawns, a filet cutlet sandwich made with Japanese Black Wagyu beef, a signature Neapolitan pasta with fruit tomatoes, and a pudding à la mode garnished with seasonal fruits. For example, the course that changes with seasons begins with the "Roast Beef Salad" featuring Japanese Black Wagyu Sirloin cap. This appetizer combines premium Wagyu beef, slow-cooked at a low temperature, with an abundance of fresh vegetables such as zucchini, mushrooms, lotus root, tomatoes, and Japanese baby greens. The salad is elegantly dressed with onion sauce and balsamic vinegar, both of which are alcohol-free. One example of the seafood dishes is the "Fried Natural Prawn from Australia," a popular selection featuring large, plump prawns lightly coated and crisply fried to perfection. It pairs wonderfully with a house-made tartar sauce, made by blending mayonnaise with pickles and herbs. Only plant-based oils are used for frying, with no lard or animal oil involved. A favorite among both domestic and international guests is the quintessentially Japanese pasta dish, "Neapolitan." In this course, the traditional bacon is replaced with smoked Daisen chicken from Tottori Prefecture, complemented by sweet fruit tomatoes from Kochi Prefecture. The ingredients include these flavorful tomatoes and brown mushrooms. The sauce is a blend of ketchup and tomato sauce, creating a rich, layered depth of flavor. Chef Ryo Okada hails from Osaka. He honed his culinary skills through years of experience at Italian restaurants and cafes in Osaka, and further refined his expertise with six years at a restaurant in Tokyo. Known for his impeccable flavors and warm hospitality, Chef Okada’s restaurant attracts both local businesspeople and tourists, bustling with patrons day and night. He expresses, “I hope guests can experience and appreciate Yoshoku, a unique facet of Japanese culinary culture, and that it becomes a memorable part of their visit.”

In the heart of the bustling metropolis, this neighborhood retains an old-world charm. After your meal, take a leisurely stroll and immerse yourself in the depth and diverse allure of Osaka’s unique culture.

Course

Dinner

7,000 JPY

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