Kasumi
Delight in premium yakiniku artistry at Kasumi, nestled in Osaka's bustling Namba district.
Restaurant Details
Indulge in the art of yakiniku at Kasumi, where each dish is a craftsmanship of flavors and textures. Situated in Osaka's vibrant Namba district, this eatery promises a unique journey with its exquisite selection of premium Sendai, Matsusaka, and Kobe beef cuts.
Immerse yourself in a dining experience that boasts modern elegance blended with traditional Japanese grace, offering you an inviting ambiance perfect for every occasion.
Relish the culinary delights crafted by skilled chefs who masterfully elevate the concept of Japanese barbecue. Whether it's for an intimate dinner or a lively gathering, Kasumi ensures memorable moments complemented by attentive service and exquisite dishes.
Kasumi Phone Number
Kasumi Business Days
Kasumi Address
1-9-10 Sennichimae, Chuo-ku, Osaka 542-0074
Kasumi Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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10 meals
SEAT RESERVATIONMatasaburo
Aged meat is a popular technique used by many, but few do it quite like this aging-specialty restaurant in Osaka.
COURSE MENUKitashinchi Harami Hozenji
Located next to Hozenji Temple, this yakiniku restaurant in Osaka’s popular Namba shopping district serves extremely rare varieties of “phantom wagyu”, prepared with luxurious ingredients like caviar and truffle dressing.
COURSE MENUYakiniku Manno Honten
The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.
COURSE MENUYakiniku Mannoya Tennoji North Exit
This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.