なにわ農家飯ト酒 佰姓蔵

Directly managed vegetable shop featuring ingredients from Osaka Naniwa! The Naniwa Farmer's Meal and Sake Hyakusho Gura has newly opened in the basement of the Senba Center Building No. 10! Seasonal vegetables from contracted farmers, including vegetables from southern Osaka's Senshu region, are delivered directly from the farm. You can enjoy not only dishes made with organic vegetables but also vegetable cocktails and a variety of drinks, both alcoholic and non-alcoholic. Please enjoy our charcoal-grilled dishes and creative cuisine that highlight the ingredients.

In addition to vegetables, we offer rare Osaka brand black-haired wagyu 'Naniwa Black Beef' and Senshu seafood, featuring local specialties. Enjoy seasonal grilled vegetables, exquisite wagyu, and fresh fish, along with delicious sake, local Kansai sake and shochu, craft gin, and natural wine.

We use Kita Akari potatoes, which have a sweetness similar to chestnuts, grown by contracted farmers in Kōnan Town.

This is a gratin made with the sweet and sticky Silk Sweet from Minamikawachi and cheese sauce.

We use two types of potatoes grown by a contracted farmer in Kainan Town.

Fresh Quanzhou water eggplant with special soy sauce.

Seasonal eggplant from a contracted farm in Tondabayashi and Saga tofu from Imai Tofu Shop.

Slowly grilled white eggplant from Tomitabayashi until it is tender and creamy.

A side dish for drinks made with homemade pickling sauce including balsamic vinegar and garlic.

Slowly baked raw onions with a sweetness level of 11 degrees. Highly recommended.

Tenderly cooked pork belly cartilage dry roasted with a large amount of onions, slightly spicy.

Please enjoy the sweet, slowly roasted Osaka carrots coated in our homemade herb yogurt sauce.

A sweet and sour snack made with locally sourced carrots and fruits mixed together at different times.

This is a stir-fry featuring sweet carrots as the main ingredient, along with tofu and various local vegetables.

Summer vegetables are pickled in a flavorful vinegar.

Juicy hormone and summer vegetables cooked in a special garlic oil.

A mix of various summer vegetables sautéed with gooey cheese, a perfect match.

Daily selection of high-sugar varieties such as Gold, White, and Bicolor.

This is a sophisticated corn butter topped with hot anchovy oil and shaved cheese on corn.

Please enjoy the chickpea and corn paste with a baguette.

Slowly grilled Osaka-grown zucchini with a sauce made from rice bran and fresh cream, topped with Grana Padano.

Rich and buttery sweetness with a nutty depth. When slowly roasted, it achieves a melt-in-your-mouth smooth texture.

With plenty of cheese, anchovy sauce, and honey mustard sauce.

Thick Kamiyama shiitake mushrooms are slowly baked with gooey cheese and mentaiko.

This is a tempura that offers a crunchy texture and a rich aroma reminiscent of matsutake mushrooms.

Crispy petal mushrooms and crunchy chicken neck. This grilled dish is appealing not only for its flavor but also for its texture.

It has a texture and sweetness similar to asparagus.

Fluffy garlic with sesame oil and salt.

The deliciousness of root vegetables, fluffy eel, and cream cheese is addictive.

This is the seasonal black edamame.

Award-winning Japan's best silken tofu. A cold tofu dish with a richness like cheese and the umami unique to domestically produced soybeans.

This is fresh yuba made exclusively for our customers.

This is a Western-style dish made with okara from a tofu specialty store and root vegetables, suitable for raw consumption.

Crispy on the outside and fluffy on the inside, this is a collaborative product between Imai Tofu Shop and our store.

Soft and smooth tofu that is a cross between cotton and silk, with the sweetness and umami of beef brisket.

Daily changing pickles made with seasonal Osaka vegetables.

We marinate seasonal Osaka vegetables and fruits in the miso from our contracted kimchi specialty store in Tsuruhashi.

A perfect side dish that combines the sharp spiciness of wasabi with corn beef noodles.

A chikuwa cheese filled with gooey cheese, coated with a large amount of perilla leaves.

This is a snack made by mixing white cucumber pickled in aged sake lees with cream cheese.

This is a slightly spicy spaghetti salad made with salad burdock cooked in a special broth and mixed with mentaiko sauce.

It is mixed with a cream that resembles cheese made from fermented soybeans, seasonal fruits, and nuts. It pairs well with alcohol.

Shrimp sautéed in a special sauce with garlic, served with a herb sauce made from sweet white miso and yogurt.

Fried chicken wings dried overnight with a special blended salt.

Grilled thigh, breast, and neck skin of parent chickens sourced from a poultry farm.

Yamato Pork × Tatsumi Poultry Farm's Artisan Eggs Collaboration × Osaka Certified Sanko Sauce

Omi duck has a fat melting point of 28 degrees, which is lower than human body temperature, providing a melt-in-your-mouth texture.

This dish allows you to experience the deliciousness of high-quality fat.

Stir-fried small intestine with high-quality fat and seasonal vegetables from Osaka.

A rare cut of meat from the flank, close to the tenderloin. It combines the tenderness of tenderloin with the juiciness of belly meat.

Fresh shirasu from Osaka, which is in season around October, served with ginger soy sauce.

Sashimi made with fatty buri directly shipped from Kishiwada Fishing Port, generously using aromatic vegetables and homemade sesame sauce.

Fresh sea bass delivered directly from Kishiwada Fishing Port with a refreshing Japanese style sauce perfect for summer.

Freshly delivered from Kishiwada Fishing Port, lightly grilled Spanish mackerel with a delicate flavor and plenty of aromatic vegetables.

This is sashimi made with bonito quickly grilled over high heat and mixed with garlic vinegar sauce.

Izumi octopus and watercress with homemade vinegar miso from Osaka spring greens.

Please ask the staff for the fresh fish of the day.

A sashimi platter of recommended fresh fish caught on the same day. 5 varieties or more. *Individual serving is available for 880 yen.

Warm Japanese-style curry soba topped with grilled seasonal vegetables.

A clay pot dish featuring seasonal colorful mushrooms and the umami from yellowtail, combining the blessings of the sea and mountains.

Luxurious clay pot made with sweet and juicy bi-color corn from Kainan Town and sweet-spicy grilled eel.

A collaboration of clay pot rice infused with dashi and a hearty sukiyaki made with flavorful Naniwa black beef and plenty of vegetables.