레스토랑앤바 17클럽 아파호텔앤리조트 오사카난바에키마에타워

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 refers to the cut from the lower back to the hindquarters. Although it is classified as a thigh meat, it has a moderate amount of marbling. Recommended for those who are not fond of overly fatty meat. This steak allows you to enjoy the rich 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 slowly 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 balanced heat to lock in its umami. The sauce is made with myoga, a traditional Japanese herb, used generously to create 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 (vapeur) 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 salad features cold, crunchy vegetables topped with warm ingredients such as crispy bacon and croutons. It offers a delightful contrast of temperatures and textures with every bite.

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

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

By quickly searing it, the surface fat gently melts, bringing out the umami to the maximum. The crunchy texture of the vegetables provides a nice accent, allowing you to enjoy it deliciously without getting tired of it until the end.

Cream stew with soy meat served with 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!

Serrano ham is a type of dry-cured ham produced in Spain. The term 'Serrano' means 'from the mountains,' indicating that it is often made in mountainous regions. The olives come both pitted and unpitted, offering 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. It always includes Kobe beef roast.

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

Tomahawk = A juicy steak cut from the ribeye section of the beef shoulder 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 juicy perfection, a chef's recommended dish. It is hearty and should be enjoyed with Osaka-produced Namba green onions.

Cream pasta with a tomato sauce base made with snow crab.

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

Spring chrysanthemum 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 temperatures 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 is served hot and can only be enjoyed at the restaurant.

Pudding made with rich eggs specially prepared by 17CLUB.

We will serve 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.