Naniwa Kappo Izakaya Okada

The young chicken raised at the foot of Mount Daisen in the San'in region, nourished by clear streams, offers a savory, juicy, and substantial experience. With a rich flavor, it is the number one choice for customer satisfaction. Chicken is also an important source of high-quality protein, minerals, and vitamins, making it a vital nutrient for beauty and health! It has been featured on TV and in newspapers! It takes 20 minutes to cook until done. The first order goes smoothly. Limited quantity available.

Using the discerning eye cultivated in high-end restaurants, we beautifully arrange today's sashimi. It will be even more splendid for 2 or 3 servings.

A selection of 9 types of oden served with miso instead of mustard. The tai miso is made by steaming and shredding fish such as sea bream, then mixing it with miso to create a mildly spicy flavor. Oden enjoyed with the aromas of shichimi, sansho, and yuzu pepper is a signature dish of our restaurant, showcasing the craftsmanship of our chefs and is extremely popular. It is elegantly prepared and delicious. It was also featured on television by Mr. Ishida from Non Style, who praised the exquisite broth.

This dish is so popular that 85% of visitors order it. By adding a touch of skill honed in a traditional Japanese restaurant, the smoothness and crispy texture are maximized, bringing out the inherent deliciousness of the lotus root, making it a beloved dish for people of all ages. Moreover, lotus root is not only tasty but also rich in nutrients that boost immunity, making it a food that is good for the body!

Crispy fried tofu and original Japanese-style dashi create a dish that is perfectly matched and makes you feel relaxed. It is finished with a nostalgic and gentle flavor that you won't get tired of no matter how many times you eat it. Soy isoflavones support beautiful women!

We slowly simmered the highest quality tendon meat to create a sweet and rich Osaka-style dish. This braised dish is often regarded as number one. It is rich in collagen and has skin-beautifying effects. It is a popular and proud dish.

Obanzai refers to everyday side dishes. The obanzai made with seasonal and readily available ingredients is prepared to be neither too luxurious nor too casual, offering a comforting taste. Enjoy the warmth of homemade dishes!

We beautifully arrange today's sashimi with the discerning eye cultivated in high-end restaurants. It will be more splendid when served for two or three people.

This is shime saba. Fresh raw mackerel is filleted into three pieces, salted, soaked in water, and marinated in a special vinegar. Shime saba is rich in nutrients that promote blood circulation, relieve fatigue, and enhance liver function, helping to alleviate today's tiredness. In western Japan, it is commonly referred to as 'kizushi,' while in eastern Japan, it is known as 'shime saba.'

The balance of lean and marbled meat, accompanied by onion slices, garlic slices, and ginger, will heal your fatigue today along with its deliciousness! Horse meat is high in protein, low in fat, and an excellent ingredient for nourishment and recovery from fatigue.

Using only products made at a whale specialty store for the past 10 years, the freshness and taste are outstanding. Since it is cooked after ordering, the flavor of the whale is rich. The gelatinous texture pairs perfectly with the homemade vinegar miso. Whether you are a whale lover or trying it for the first time, please give this top-quality ghost a try.

This is salted mackerel pickled in rice bran. It is a traditional food from the Hokuriku region. The umami, aroma, and richness of flavor are exceptional. It is said that the term 'Heshiko' originated from the local fishing dialect in the Wakasa region, where the act of packing mackerel into a wooden barrel is referred to as 'Heshikomu.'

Salted mackerel. It's an easy-to-eat grilled fish that evokes nostalgia. Not only that, but it is also rich in fatty acids, and DHA (docosahexaenoic acid) is beneficial for the development of the brain and nervous tissue, as well as improving memory. Additionally, it is effective for rejuvenation.

Quickly grilled dried squid that has been dried overnight, served with a spicy mayonnaise, making it perfect as a companion for sake or beer. Its salty flavor allows you to savor the umami of the squid more with each bite. Squid is rich in taurine, which helps expel fat, so it seems to have diet benefits as well.

Iwashis that are so nutritious they are called 'rice of the sea' and 'pasture of the sea.' When grilled and savored, they evoke memories of home. They are definitely a great pairing with sake and beer.

The surface skin of the mentaiko was quickly grilled. The aroma enhances the depth of flavor.

Only the chicken thigh is carefully grilled. The combination of its savory flavor and juiciness with the accompanying yuzu pepper is outstanding!

Sasami Katsu is enjoyed with homemade sanbai vinegar instead of sauce for a refreshing taste. Sasami is definitely the top high-nutrition, low-calorie food among meats and is easily digestible. It is a dish that is easy to eat even after drinking.

The popular karaage is made from young chicken thigh meat that has been carefully seasoned. The coating is only potato starch. The flavoring does not rely on the coating, resulting in a crispy, fragrant, and natural finish.

Crispy and crunchy texture is popular. The light salt flavor is the secret to its easy-to-eat nature. Perfect as a companion to beer!

We slowly simmered the highest quality tendon meat to create a sweet and rich Osaka-style dish. This tendon stew is often said to be number one. It is rich in collagen and has skin-beautifying effects. It is a popular and proud dish.

We grilled carefully selected Wagyu steak with roasted garlic. The flavor of the Wagyu spreads in your mouth with every bite. It can be enjoyed lightly with ponzu, and the aroma of garlic also stimulates your appetite.

The black wagyu beef hormone is marinated in a special sauce and grilled with onions. The hormone is delicious, and the more you chew, the more the meat juices spread. Although it is a bit tough because it is hormone, it has received good reviews even from those who are trying it for the first time as it allows you to taste multiple parts.

Enjoy cold tofu with grated ginger, green onions, and bonito flakes!

After you place your order, it will be fried in oil. The freshly fried, hot and delicious taste is exceptional. It is served with grated ginger, green onions, and bonito flakes as condiments. The outside is crispy while the inside is smooth silken tofu. It is a casual and popular dish.

This small pot contains napa cabbage, tofu, mushrooms, and other ingredients simmered in a flavorful kombu broth. The origin of tofu is believed to be in China, and it was brought to Japan during the Nara and Heian periods along with the introduction of Buddhism. At that time, precious food was prepared in a convenient hot tofu small pot. Soy isoflavones will support your beauty and health!

This dish is so popular that 85% of visitors order it. By adding a touch of skill honed in a kaiseki restaurant, the smoothness and crispy texture are maximized, bringing out the inherent deliciousness of the lotus root, making it a beloved specialty dish for people of all ages. Moreover, lotus root is not only delicious but also rich in nutrients that boost immunity, making it a food that your body will love!

This is oden served with miso instead of mustard. The oden is cooked with a base of white soy sauce and dried shrimp broth. It is enjoyed with a gentle flavor and special tai miso fish. The tai miso is made by steaming and shredding fish such as sea bream, then kneading it with miso to create a mildly spicy miso. Oden served with miso that has the aroma of Japanese flavors like chili pepper, sansho, and yuzu pepper is a popular item at our restaurant, showcasing the craftsmanship of our chefs.

Obanzai refers to everyday side dishes. The obanzai made with seasonal and readily available ingredients is prepared to be neither too luxurious nor too casual, offering a comforting taste. Enjoy the warmth of homemade dishes! Please choose from the menu.

We added bonito dashi broth to beaten eggs and seasoned it lightly. This handmade dish has a gentle flavor and is recommended for when you want to relax. Please note that it may take some time to roll during busy hours. Thank you for your understanding.

Yamimo is cut into thin strips and served simply with wasabi, seaweed, and soy sauce. Yamimo has been considered one of the 'medicinal foods' with high nutritional and health benefits since 2000 years ago. It seems to also help regulate the body after drinking!

We enjoy nourishing yamimo with original ume meat and large leaf shiso. Ume and shiso further support a healthy body!

These are potato fries with the skin on. The rich dietary fiber helps digestion in the intestines and hinders fat absorption. Additionally, potatoes are also known as the king of potassium, supporting the elimination of excess salt!

The health benefits are immense; onions, which have a blood-thinning effect, are said to also help prevent lifestyle-related diseases. Sliced onions with ponzu sauce, bonito flakes, and mayonnaise are simple yet refreshing, revitalizing a tired body!

Cold tomatoes are sliced. Tomatoes are not only rich in nutrients but have also been proven to be effective in reducing blood alcohol concentration after drinking, so they are recommended even after you drink.

This is a salad with sliced tomatoes, lettuce, and onions. It is rich in antioxidants like lycopene and beta-carotene, making it recommended for those who want to eat raw vegetables. It has also been proven that tomatoes can help lower blood alcohol concentration after drinking, so it's a dish that allows you to enjoy alcohol in moderation.

In Kanto, it is called Satsuma Age, and in Western Japan, it is also referred to as Tempura. It is packed with fish paste and is very nutritious! It also brings a sense of nostalgia.

The crispy fried rice cake pairs perfectly with the special Japanese-style broth. The aroma of yuzu further stimulates the appetite, accompanied by garnishes of grated daikon, chopped green onions, and torn seaweed.

Edamame pairs well with beer. It is green soybeans before they become mature soybeans and is rich in nutrients. It seems to have fatigue recovery effects as well!

This is napa cabbage kimchi. It is a fermented food that stimulates the appetite with its spiciness and sourness. Additionally, multiple lactic acid bacteria help to improve your health.

Carefully peeled rakkyo with soil attached has been pickled in sweet vinegar. This special sweet vinegar rakkyo made by the owner is highly praised every year, not only by rakkyo lovers but also by those who usually dislike it. It seems that Vitamin B1 enhances recovery from fatigue, making it easier to relieve tiredness.

Takana pickles are stir-fried with a spicy kick. The spiciness of the takana and the fermented components like lactic acid bacteria help restore energy when you are tired!

This is an assortment of three types of pickles selected for you. Pickles are considered the 'oldest food' and their origins seem to date back to prehistoric times.

I made yakisoba with pork, squid, cabbage, onion, aonori, and bonito flakes. The aroma of the sauce further stimulates the appetite.

The special umeboshi made by the innkeeper is made only with ume, salt, and red shiso. It is a nostalgic umeboshi that is natural and additive-free. It is served with grilled nori, rice crackers, and perilla leaves. Umeboshi is an ingredient that has effects and benefits ranging from fatigue recovery to cancer prevention, and it is ideal to eat it every day. I want to refresh both body and mind with the final chazuke.

This is a chazuke with lightly grilled mentaiko, fragrant, along with grilled nori, rice crackers, and shiso leaves.

The saba heshiko is quickly grilled and served as chazuke. The heshiko, aged in a rice bran bed rich in lactic acid bacteria, has a concentrated flavor of mackerel, making it easy to eat when served as chazuke.

Stir-fried takana, which is rich in spicy components and fermented ingredients like lactic acid bacteria, is combined with sesame to make fried rice. The aroma and flavor of sesame will stimulate your appetite.

Grated yam is generously poured over warm rice. Then, quail eggs, wasabi, and aonori are added, and soy sauce is drizzled on top. The nutritious yam rice provides energy for tomorrow.

Chirimen-jako was cooked with real sansho. It is half-dried immediately after cooking, allowing the umami of the jako to be fully appreciated. It is rich in nutrients and has a gentle flavor. This rice is popular among people of all ages.

The chickens at Akiyama Farm are raised in an open-type chicken coop in Yamaguchi Prefecture, where they are exposed to sunlight and natural winds while eating organic feed. The eggs, pursued for safety and security, are fresh and provide a delicious taste. They will support you to live healthily tomorrow as well.

The special pickled plums made by the innkeeper are made only with plums, salt, and red shiso. They are additive-free and a nostalgic taste of natural pickled plums. They are served with roasted seaweed, rice crackers, and perilla leaves. Pickled plums are ingredients that have effects and benefits ranging from fatigue recovery to cancer prevention, and it is ideal to eat them every day. I would like to refresh both body and mind with a final tea rice porridge.