Restaurant & Bar 17CLUB

This is a roast beef that allows you to enjoy Kobe beef at a reasonable price. It is served with sweet Awaji onions, enhancing the flavor of the Kobe beef. Additionally, the tenderness of the meat and the umami of the vegetables create an exquisite balance.

Kobe Beef Hamburger Charcoal Grilled with Truffle Salt (180g)

Pasta Bolognese made with the finest Wagyu, Kobe beef

Rump = the cut from the lower back to the rear. Although it is classified as thigh meat, it has a moderate amount of marbling. Recommended for those who are not fond of overly fatty meat. This is a steak that allows you to enjoy the flavor of the meat.

Ribeye = a part of the loin located from the neck to the back of the cow. It is characterized by its tenderness, fine texture, and elegant sweetness. This is a proud dish that has been carefully grilled over charcoal.

This cut comes from the center of the cow's back and is characterized by its fine marbling. By slowly grilling it using traditional charcoal grilling techniques, the outside becomes crispy while the inside remains moist, maximizing the flavor of Kobe beef.

The surface of the fresh bonito, which is in season now, is seared with a perfectly exquisite cooking technique to lock in its umami. The sauce is made luxuriously with myoga, a traditional Japanese condiment, and is crafted into a special marinade sauce with a refreshing acidity. Please enjoy the marriage of the rich umami of the bonito and the refreshing aroma of myoga.

A selection of fresh vegetables carefully sourced from across the country, served raw or lightly grilled to enhance their natural sweetness.

Vapore is a cooking method that means 'steam' in French. By steaming the abalone, we preserve its unique crunchiness while achieving an astonishingly tender, juicy, and luxurious texture.

This is tempura that has been crisped up using a molecular cooking device. It will be tempura that allows you to further experience the umami of vegetables and other ingredients using the molecular cooking device.

Chicken rice wrapped in an egg, topped with demi-glace sauce. Served with the 17 CLUB branding.

Cream stew with soy meat and seasonal vegetables. This dish is for vegetarians.

A hamburger made with soy meat, simmered with Italian tomatoes, served with grilled vegetables and plant vegetables, making it a vegetarian dish.

Includes 2 baguettes.

This dish features vegetables grown hydroponically, such as micro sorrel, served with virgin oil and carefully selected salt, focusing on health. Plant vegetables refer to those grown in facilities like factories. Recommended for those who avoid animal-based ingredients and prefer plant-based meals. Served with fleur de sel (meaning flower of salt) and extra virgin oil.

This is a luxurious salad made with carefully selected ingredients by the chef. A dish with a texture that becomes addictive, featuring salmon roe and fresh vegetables!

Jamon Serrano is a type of prosciutto made in Spain, and since 'Jamon' means ham and 'Serrano' refers to mountainous regions, it is often produced in highland areas. The olives can be pitted or unpitted, and they offer a rich flavor that pairs well with wine or beer.

This is a platter of hors d'oeuvres featuring the chef's carefully selected ingredients. Kobe beef roast is always included.

A luxurious dish of 450g that condenses the rich sweetness of fat and deep umami unique to Wagyu. Please enjoy it to your heart's content.

Tomahawk = a juicy steak cut from the ribeye section of the beef shoulder loin and sirloin, served with the bone. Share menu for 2-4 people.

A thick steak cut along the T-shaped bone of the cow's backbone. The T-shaped bone includes the cow's roasted fillet, and the steak contains these two cuts. Share menu for 2-4 people.

This dish features a beef stew made with domestic beef and grilled lobster served on one plate. It is a popular style in America that allows you to enjoy ingredients from both the sea and land at once.

Grilled lobster (homard) cooked to perfection. A delicious dish packed with umami.

Slowly simmered until tender in a special demi-glace sauce with the aroma of red wine. This price for domestic beef is highly recommended.

This is a chef's original minestrone made with seasonal Osaka vegetables. Finished with extra virgin olive oil and Parmesan cheese, it creates a harmony of melting cheese and the umami of the vegetables.

Grilled fresh asparagus. Please enjoy it with garlic chips and grated cheese.

Bone-in pork marinated with Asian herbs and baked to juiciness, a chef's recommended dish. It is hearty and should be enjoyed with Namba green onions from Osaka.

Cream pasta based on tomato sauce using snow crab.

A platter of fried chicken and fried green peppers created by Executive Director Motoya.

Chrysanthemum greens blended with shellfish broth to create a beautiful green sauce, paired with the fragrant aroma of grilled scallops and crispy special tuile. Tuile: a mixture of oil, flour, and eggs rested overnight before baking.

Served with ponzu daikon radish, hishi ume sauce, wasabi, and dressing. Low temperature cooking means that the meat is less likely to become tough due to the gentle heating. Hishi ume sauce is a local sauce made in Osaka since the Taisho era. The pork is vacuum sealed and cooked slowly at low temperature using the latest cooking method 'molecular cooking' for a crispy finish.

Tender Wagyu beef cutlet. A recommended dish by the chef. Served with ponzu daikon radish, hishi ume sauce, wasabi, and dressing.

Spinach is lightly simmered with butter and fresh cream. It has a creamy and rich flavor. Finished with a generous sprinkle of Parmigiano-Reggiano.

Maximizing the flavor of potatoes, blended with plenty of fermented butter and milk, offering an authentic taste of France. The perfect complement to meat dishes.

Soufflé is a traditional dessert originating from France, named for its ability to rise. It is made by adding various ingredients to meringue and heating it to create a fluffy texture. This special dessert can only be enjoyed hot at the restaurant.

Pudding made with rich eggs specially prepared by 17CLUB.

A selection of 3 types of cakes from that day's offerings.

An assortment of three types of desserts. Daily special.

It is made with two layers of acai ice cream and soft serve. Decorated with seasonal fruits, it also contains a soufflé cheesecake inside, creating a satisfying parfait.