Located on the 6th floor of a building in Namba Sennichimae, this restaurant specializes in Kobe beef teppanyaki. The first floor of the building has a Baskin-Robbins ice cream shop. We were excited to try this famous Tokyo restaurant in Osaka. The seating options include counter seats and private rooms, allowing you to watch the cooking process and enjoy your meal. We ordered the Kobe beef steak and live abalone steak course for 12,900 yen. The course included a variety of appetizers, a delicious Kobe beef sukiyaki, fresh sashimi, a savory corn chawanmushi, creamy abalone teppanyaki, flavorful Kobe beef shoulder roast beef, colorful vegetable salad, grilled vegetables, and more. The highlight was the tender and flavorful Kobe beef teppanyaki, flambéed on the iron plate. The garlic rice as an additional option was also delicious. The meal ended with a delightful matcha mousse dessert. The food, service, and atmosphere were all exceptional, making it a great choice for a special occasion. Check out my Instagram for more gourmet recommendations: @misa_stagram_osaka.

When I went up to the 6th floor of the "Ajiwai Bashi Building" facing Senri Kawado Street, I thought it was an ice cream chain "Thirty-One" but when I tried to enter, it turned out to be a sushi restaurant! I refocused and then I saw a sign for "Teppanyaki Sublime" right in front of me. This is a sister restaurant of the Tokyo main branch "Azabu Juban Sublime", which has won the Michelin star for three consecutive years. I went there to celebrate TJB. Sometimes, you have to treat yourself to something good and please your taste buds. The stylish interior has counter seats surrounding the teppan and private rooms. They offer teppanyaki dishes that make the most of carefully selected ingredients from all over the country, creating a luxurious adult space where you can enjoy with all your senses. The menu includes courses using high-quality ingredients such as top-grade A5 rank black wagyu beef and Kobe beef. The Kobe beef steak and live abalone steak course is priced at 12,900 yen (tax included) and includes: 1. Three kinds of appetizers 2. Kobe beef lean meat simmered sukiyaki style 3. Sashimi of flounder 4. Steamed dish 5. Teppanyaki of live abalone 6. Kobe beef shoulder loin cold roast beef 7. Cold dishes Seasonal vegetable salad 8. Kobe beef lean meat teppanyaki and grilled vegetables 9. Rice, red miso soup, pickles (can be changed to garlic rice for an additional 1,000 yen) 10. Dessert Draft beer Asahi Super Dry Premium (half size) Cheers... Kanpai! 1. Appetizer Three kinds of appetizer - Young burdock ohitashi - A delightful dish that announces the arrival of spring, young burdock, which is popularly known as a spring vegetable, is picked up with chopsticks... The early scent of spring and the crunchy texture are delightful. Delicious! The broth left at the bottom of the bowl is also tasty! - Shirasu and salmon roe with miso sauce - The salty taste of salmon roe, the refreshing acidity, and the delicate bitterness of shirasu come together in harmony. A dish that goes well with alcohol. - Mushroom mousse - A rich dish where the umami of mushrooms is condensed. 3. Kobe beef lean meat simmered sukiyaki style The aroma alone is amazing! The meat is incredibly tender with a refined sweetness and rich umami! Delicious! The tofu is also tender, and when you eat the meat and white leeks together, it tastes like a higher level of sukiyaki... Delicious! The deliciousness of this sauce makes you crave for rice! 4. Sashimi Flounder sashimi Please give me a cold sake that goes well with the dish... This is what they brought out - Mimuro Sugi (Nara Miwa) Dio Abita - It has a fresh aroma and a refreshing ginjo aroma, with a rich sweetness and umami. The flounder sashimi is beautifully presented! Flounder with squeezed sudachi, grated momiji oroshi, and green onions, seasoned with dashi soy sauce. The crispy texture and the increasing sweetness and umami as you chew. This dish paired with the cold sake "Mimuro Sugi" is pure bliss. 5. Steamed dish Steamed scallops and prawns with ginjo sake It's a lovely pink bowl. "Ginjo steamed" is a dish steamed with ginjo sake, a kind of chawanmushi. It is said that the elegant aroma of ginjo sake makes it even more delicious. The steamed egg slips into your mouth and melts away instantly. The umami of the broth spreads, giving you a comforting moment of healing. The brilliant handiwork of the chef in front of the teppan is also a part of enjoying the dish. It's mesmerizing! 6. Teppanyaki of live abalone with Burgundy onion sauce (butter, shallots, garlic) The live abalone is cooked to perfection! The Burgundy onion sauce enhances the flavor.

Standard Course⠀⠀A teppanyaki restaurant located in the Namba Sen'nichimae building, offering a great atmosphere. With counter and private rooms available, you can enjoy watching the dynamic cooking right in front of you. They pay attention to detail in their soup and side dishes. For an extra 1000 yen, you can end your meal with a luxurious garlic rice. A day where you can fully enjoy teppanyaki to your heart's content. Thank you as always. ----------------------------------------------- Instagram: onikumagrm

I ordered the "Sublime automne【Anniversary course】" teppanyaki at the restaurant. The atmosphere was nice, and I enjoyed the meal from the appetizers to the main meat dish. The dessert was also delicious, but unfortunately, many wines and whiskies were out of stock, which was disappointing. If items are listed on the menu but not available, I would like them to make it clear or handle the situation accordingly.

I made a reservation and went to eat at Teppanyaki Sublime for the Anniversary course. The menu included a Welcome Sparkling drink, three assorted appetizers, flounder sashimi, corn chawanmushi, teppanyaki Caesar salad, Kobe beef tenderloin sukiyaki-style, grilled vegetables, selected black wagyu beef tenderloin teppanyaki, garlic rice, red miso soup, pickles, and an Anniversary dessert. If you want to quietly enjoy teppanyaki in Minami, the only choice is the Kobe beef gold medal teppanyaki restaurant in Minami!

Taste: Overall, the food was very delicious. From the appetizers to the sashimi to the chawanmushi, every dish was excellent and there wasn't a single one that I found disappointing. The meat was not the best quality, but it was still tasty. Atmosphere: We went with a group of around 20 people and there were enough seats for everyone. It may have been a bit noisy with all the people, but we still had a great time. Value for money: This may not be the place to go if you're looking for a good deal. Pros: They can accommodate large groups.

Located in a mixed building right near Namba Station, once you get off the elevator, it's towards the back on the right. You might want to keep the employee door in front closed, haha. The atmosphere inside the restaurant is nice, with a natural feel that doesn't feel too intimidating. We started with a toast with beer. We ordered the Kobe beef course for 9,900 yen. First, we had the appetizers: Nameko tofu, edamame mousse, and yomogi tofu. They were light and delicate. The edamame mousse was especially delicious! Next was the Kobe beef shoulder loin, cooked in a sukiyaki style. The meat was so tender you didn't even need to chew. It made me crave rice! Then we had thinly sliced flounder sashimi, cooked on an iron plate. It was a treat to have sashimi at a teppanyaki place. Apparently, the sushi restaurant on the same floor is affiliated, so they can get fresh fish like this. The corn chawanmushi was also delicious, with the natural sweetness of the corn and the flavorful broth. The roasted beef shoulder loin had a sweet taste to it. And finally, the Kobe beef hane shita steak was ordered medium rare. The meat wasn't too fatty and was really good. We enjoyed trying different seasonings like salt, wasabi, soy sauce, onion sauce, lemon, and garlic. We were so full, but when you're at a teppanyaki place, you have to order the garlic rice, right? We asked for a small portion, and it was definitely worth it. Dessert was out of the question, but it was a satisfying meal. Thank you for the delicious food!

Teppanyaki dinner. Enjoyed the Kobe beef steak course at Namba teppanyaki Sublime. I have started eating Kobe beef frequently at home and when dining out since returning to Kansai. I had been planning to eat Kobe beef at a teppanyaki restaurant, and after getting recommendations from friends in Kansai, I decided to visit this place. Kobe Beef Steak Course 9900 yen *Tax included, service charge not included The course composition is the same, but the content may vary depending on the visit. Below is the content of our visit in late May. - Appetizer Assortment of three appetizers: Tai no ko, Nameko mozuku, Edamame mousse - Hot dish Soft-cooked Kobe beef shoulder loin in sukiyaki style - Sashimi Thinly sliced flounder sashimi - Steamed dish Corn chawanmushi - Specialty Kobe beef cold roast beef - Cold dish Seasonal vegetable salad - Grilled dish Grilled vegetables - Teppanyaki Kobe beef lean meat teppanyaki The lean meat on this day was zabuton. - Meal White rice, red miso soup, pickles *Garlic rice available for an additional 1000 yen per person - Dessert Mango mousse Sublime teppanyaki in Namba is a collaboration with Sublime in Azabu Juban, which was featured in the Michelin Guide Tokyo 2018, 2019, 2020. It's a place I've been curious about since I was in Tokyo, and when my friend recommended it, I decided to visit here. - Appetizer Assortment of three appetizers: Tai no ko, Nameko mozuku, Edamame mousse The Tai no ko and Nameko mozuku had a great base broth flavor and quality ingredients. The mozuku was crunchy and had a great flavor. Edamame Mousse Edamame mousse topped with caviar and prosciutto. The edamame mousse brought out the flavor of the edamame, and the combination with caviar and prosciutto was excellent. - Hot dish Soft-cooked Kobe beef shoulder loin in sukiyaki style Red wine was requested. MICHELLYNCH BORDEAUX A wine with ripe fruit and spice aromas that pairs well with meat dishes. Soft-cooked Kobe beef shoulder loin in sukiyaki style A sukiyaki-style dish with a perfect balance of sweetness and saltiness. The shoulder loin was so tender, and it had a deep umami flavor. - Sashimi Thinly sliced flounder sashimi One serving per person. Fresh flounder with a rich and flavorful taste. It was a great opportunity to enjoy a good flounder in between the steak courses. - Steamed dish Corn chawanmushi The dashi broth and juicy corn flavor blended perfectly in this dish. The first half had a great corn flavor, but in the second half, you could taste the corn kernels. I was hooked. Soft drinks that pair well with the dishes are also available. Setoka juice A juice made from rare citrus fruit Setoka. Known as the "otoro of citrus fruits," Setoka has a perfect balance of acidity and sweetness, making it a refreshing juice that complements the dishes. Orange juice from Ehime Prefecture There are various other citrus-based soft drinks available. Blood orange juice Mandarin juice Seikei juice It's nice to have a variety of citrus soft drinks that pair well with teppanyaki and dishes. - Specialty Kobe beef cold roast beef Kobe beef has a different richness when made into roast beef. I preferred to eat it simply with wasabi. Bliss. - Cold dish Seasonal vegetable salad - Grilled dish Grilled vegetables Grilled vegetables included eggplant, onion, red turnip, and zucchini. - Teppanyaki Kobe beef lean meat teppanyaki The lean meat on this day was zabuton. *Meat and vegetables are for two servings. - Bottled beer INEDIT from Spain It had been a while since I wanted to drink this beer, so I decided to have it. It goes well with teppanyaki and dishes. - Maldon salt from England Rock salt enhances the quality of the ingredients.

I went to the teppanyaki restaurant "Sublime" in Namba. They have a lively counter seat and private rooms. I had the Kobe beef steak course (9,900 yen tax included). I also ordered an Asahi Dry Premium (990 yen tax included). The appetizer platter included edamame mousse, simmered sea bream roe, and nameko seaweed. The edamame mousse was rich and flavorful, while the sea bream roe and seaweed were delicious. The Kobe beef shoulder steak in sukiyaki style was tender and flavorful. The thinly sliced flounder sashimi was fresh and tasty. The hot corn chawanmushi was sweet and comforting. The cold roast beef made with Kobe beef shoulder was rich and tender. The seasonal vegetable salad and grilled vegetables were also delicious. The teppanyaki Kobe beef was cooked perfectly and served with various sauces. The garlic rice was fluffy and flavorful. The meal ended with red miso soup, pickles, and a mango mousse dessert. Overall, the Kobe beef teppanyaki course was affordable and enjoyable.

On this day, we went to Namba Grand Kagetsu to celebrate my wife's birthday. We had made a reservation at a teppanyaki restaurant nearby that seemed quite nice. We watched a comedy show and a new comedy play in the afternoon and laughed so much that our stomachs were growling. The restaurant is located on the east side of Bic Camera, with an entrance from the north side. We sat at the counter and started with the course menu. We began with a beer and enjoyed a variety of appetizers, including three types of appetizers, Kobe beef simmered sukiyaki-style, thinly sliced flounder sashimi, corn chawanmushi, Kobe beef shoulder loin cold roast beef, seasonal vegetable salad, grilled vegetables, and teppanyaki Kobe beef. We finished our meal with garlic fried rice and miso soup. We were so full and happy, and it was a great way to celebrate my wife's birthday. Thank you for the delicious meal!

Good morning☀️ It's @zukasama.maria, a salaryman who wants to indulge a bit. On Saturday night✨, I decided to treat myself to a luxurious meal at the teppanyaki restaurant Sublime in Namba, where you can enjoy Kobe beef at a reasonable price. This was my first visit, so I opted for the Kobe beef tasting teppanyaki course for 6,900 yen, along with the garlic pilaf for an additional 1,000 yen. The teppanyaki restaurant's pilaf was truly delicious - it reminded me of the one at Nankai Grill in Sakai. This time, I had the Hane-Shita cut of Kobe beef, which was so tender and flavorful. The course included various appetizers, sashimi, steamed dish, salad, grilled vegetables, Kobe beef, garlic pilaf, miso soup, pickles, and mango mousse for dessert. Everything was delicious and being able to watch the chef cook right in front of you made the experience even more enjoyable. The fact that you can enjoy Kobe beef at a reasonable price attracts many foreign customers as well, so the restaurant was quite lively. It was a perfect teppanyaki course for a Saturday night✨. I thoroughly enjoyed it☺️. Thank you for the wonderful meal!

This is a teppanyaki restaurant located in a building in the bustling district of Namba. The atmosphere is nice and cozy. This time, I had the chef's choice course. The main meat dish used Kobe beef hane-shita, which was delicious without a doubt. The appetizers were beautifully presented, with a good balance of flavors that were delicious. It's always fun to watch the cooking process right in front of you. They also have private rooms, making it suitable for business entertaining.

I visited the restaurant "Teppanyaki Sublime" with my beloved older sister, with the desire to "chat leisurely while enjoying delicious food." This restaurant offers a relaxing atmosphere where you can enjoy the finest Kobe beef. We started with a toast with a glass of white wine. The menu offers a variety of drinks, which was a pleasant surprise. We tried the Kobe beef steak and live abalone steak course priced at 12,900 yen. The appetizers included sea bream roe, namako mozuku, and edamame mousse served in small and beautiful dishes. The sea bream roe had a gentle and elegant flavor, while the edamame mousse with caviar was rich and delicious. The Kobe beef red meat sukiyaki-style was incredibly tender and flavorful. Next, we had thinly sliced flounder sashimi, which had a refreshing taste and a firm texture. The live abalone and eringi mushrooms were cooked to perfection, and the aroma of butter enhanced the flavors. The chawanmushi had a smooth and gentle texture, with sweet corn adding a pleasant crunch. The roast beef and salad were moist and tender, and we couldn't resist finishing them quickly. The A5-ranked Kobe beef sirloin steak was juicy and elegant, with a perfect balance of marbling. We enjoyed it with wasabi and soy sauce, savoring every bite. We chose garlic rice over regular rice, and the aroma and flavor of garlic chips added a delightful touch to the dish. For dessert, we had warm tea and matcha mousse, which was a delicious way to end the meal. Overall, we had a wonderful time chatting leisurely while enjoying the delicious Kobe beef and fresh abalone. It was a delightful experience that we thoroughly enjoyed.

I visited this restaurant based on a recommendation from a friend. It is located about a 1-minute walk from Namba Station on the subway, inside the Ajiwai Bashi Building (exit B15). The interior is very clean and has a bright color scheme, making everyone's faces look brighter and more beautiful. The head chef is very friendly and easy to talk to, and I was really impressed by his teppanyaki skills! The meat was cooked perfectly and the presentation was satisfying. Every dish was delicious and enjoyable, and the seasoning paired well with the wine. It was a very pleasant dining experience! Thank you for the meal!

☑️ Kobe Beef Steak Course ¥9,900 From the appetizers to the main course, ending, and dessert, everything was delicious. Especially the Kobe beef lean meat for the main course was exceptional. You can tell just by looking at it that it's delicious. I was so happy~ They have courses starting from the 6000 yen range, so you can choose according to the situation, which is great! Of course, a la carte is also available. The chef was friendly, and it was a memorable dinner. And guess what, the customer next to us treated us to wine(･･;)! A wonderful encounter that can only happen at an open teppanyaki grill. Perfect for entertaining or celebrating, with a lovely atmosphere. They also have private rooms for those who want to relax and enjoy. Thank you for reading until the end! Likes and saves make me happy( ¨̮ )⤴︎⤴︎ Please check out my Instagram too @gourmet_tabi!

Since elementary school, I have always loved teppanyaki where they cook right in front of you ( ..›ᴗ‹..) Teppanyaki always feels special and delicious, especially the meat and garlic rice! The Kobe beef steak course (9900 yen) was amazing! The appetizers were all delicious, especially the tender simmered lean meat in sukiyaki style. It was so melt-in-your-mouth good! The corn chawanmushi had a nice sweetness and texture. The roast beef with mustard was a great combination. The Kobe beef lean meat teppanyaki was juicy and had just the right amount of fat. I usually prefer wasabi with salt, but this time I loved the dashi soy sauce and onion sauce! The garlic fried rice was a must-try, with a simple yet flavorful taste. It was fluffy and fragrant, with a nice egg addition. The matcha pudding was a perfect ending to the meal.

The appetizer of Nameko mushrooms and Tai fish roe was outstanding! I really like sashimi of flounder, it's delicious. The warm Caesar salad was my first time trying it, and it was tasty. The corn chawanmushi was also delicious. I had the steak cooked medium and it was perfect. The garlic fried rice was so good, but I couldn't finish it all because I was so full.

I had bookmarked this place after reading reviews from My Reviewer and decided to visit for a change from the casual teppanyaki style I usually enjoy in the Tenroku/Tenjinbashi-Rokuchome area. I wanted to experience a more luxurious teppanyaki meal this time and invited a female friend to join me for a good chat. The restaurant is located in a building off the main street, with the entrance a bit hidden in a side alley. The interior had a mix of luxury and casual vibes, with a central counter layout. We opted for the "Kobe Beef Steak and Live Abalone Steak Course" which included a variety of dishes such as appetizers, Kobe beef sukiyaki-style, flounder sashimi, grilled live abalone, corn chawanmushi, Kobe beef roast beef, Kobe beef shoulder loin, garlic rice, and dessert. We also enjoyed a couple of glasses of white and red wine. The total cost was around 19,000 yen. The appetizers were simple but tasty, with a nice balance of flavors. The Kobe beef sukiyaki-style dish was surprisingly light and refreshing, pairing well with white wine. The live abalone was a highlight, cooked perfectly and served with escargot sauce. The corn chawanmushi was smooth and subtly sweet. The Kobe beef roast beef was flavorful, and the Kobe beef shoulder loin was tender and delicious when paired with various condiments. The main Kobe beef dish was flambéed in front of us and served with salt, wasabi, and sliced onion. The meat was cooked to a perfect medium-rare and had a delicate sweetness. The meal ended with garlic rice, which was fragrant and had a nice texture. Overall, it was a delightful teppanyaki experience with a full course of delicious dishes.

I was called over to this building and I've been here many times, but I didn't know they had teppanyaki. The restaurant is divided into a counter and private rooms, and of course, I prefer the counter! The steakhouse atmosphere is nice, with a calm and stylish interior. The full course meal was around 10,000 yen, which I found to be quite reasonable. I had imagined a more Western style of cuisine, but the starting appetizers were actually Japanese! Each dish went well with alcohol, and although the portions were small, there were many dishes, making me order more drinks each time. The Kobe beef sukiyaki-style stew had a Japanese stew-like taste and was delicious, while the roast beef had a more Western feel and made me crave wine. The main steak used haneshita and was marbled with lots of fat, which also paired well with wine. The steak was more filling than I expected, and the garlic rice served at the end made me completely full. I ended up spending over 20,000 yen because I drank too much, but if you focus on the food, it shouldn't go over that amount. The quality of the glasses was a bit low for the price, so I recommend getting a bottle instead. The manager's customer service was great, as he was constantly checking on customers and even greeted those in private rooms. However, there seemed to be many new staff members, so the operation might need some time to improve. Overall, I think this restaurant has the potential to become even better in the future.

Namba Teppanyaki Sublime offers a Kobe beef steak and live abalone steak course for 12,900 yen. The course includes a variety of appetizers, Kobe beef sukiyaki, lightly seared flounder sashimi, steamed crab and corn chawanmushi, live abalone teppanyaki, Kobe beef shoulder roast beef, seasonal vegetable salad, grilled vegetables, Kobe beef teppanyaki with red wine and garlic soy sauce, white rice, red miso soup, pickles, and mousse for dessert. The Kobe beef and live abalone were delicious, and the overall dining experience was exceptional. #Michelin #Osaka #Teppanyaki #KobeBeef #NambaTeppanyakiSublime #LiveAbalone

There were many dishes before the main steak, which made it enjoyable. The appetizers included edamame mousse, simmered sea bream roe, and one more that I forgot. It started with beef sukiyaki-style, followed by thinly sliced flounder, corn chawanmushi, and roast beef, leading to the steak. The flambé action was exhilarating. It's fun to watch them cook it right in front of you.

I took my parents to Osaka to eat teppanyaki. We visited the Kyoto Bridge location twice because we liked it so much, and this is our third visit to the Namba location. Since we all love abalone, we ordered the Kobe beef steak and live abalone steak course for 3 people at 14,190 yen (tax and service charge included). For drinks, I had a glass of red wine, my father had beer, and my mother had oolong tea. The course included: - Appetizers: Nameko mushroom with seaweed, edamame mousse, and squid with miso dressing. - Warm dish: Kobe beef shoulder roast in sukiyaki style. - Thinly sliced flounder sashimi with ponzu sauce and grated radish. - Steamed dish: Steamed egg custard with shrimp and scallops in sake lees. - Teppanyaki abalone with Burgundy onion butter sauce. - Kobe beef shoulder roast as roast beef. - Seasonal vegetable salad. - Main dish: Teppanyaki Kobe beef sirloin with bonito soy sauce, wasabi, ginger sauce, and Italian salt. - Grilled vegetables: zucchini, onion, kohlrabi, red eggplant. - Rice, red miso soup with nameko mushrooms, and pickles. My parents had garlic rice, which they also enjoyed. - Dessert: Matcha mousse. The quality of the food for this price point is excellent, and the dishes are delicious. This is a restaurant we keep coming back to.