天然ふぐ料理 堂島幸鶴

Kouduru

  • Credit Card
  • Private Room
  • Non-Smoking
  • English Menu
  • Shabu Shabu,Sukiyaki (Japanese Beef Hot Pot),Fugu (Puffer Fish / Blowfish)
  • Dinner 30,000 JPY
  • 06-6346-2911 (+81-6-6346-2911)
  • 17:00 - 22:30(L.O.22:00)
  • Kitashinchi(Osaka)
    JR Tozai Line Kita-Shinchi Station 5-minute walk

Free & Instant Reservation

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Menu Recommendations

生造り

Pike conger sashimi

Recommend

Thinly cut raw pike conger served with soy sauce.

  • Ingredients: Pike conger
  • Cooking: Raw

tax included

鱧炙り

Other fish dishes

Recommend
  • Ingredients: Pike conger
  • Cooking: Seared

tax included

落とし

Parboiled conger myriaster

Recommend

Raw conger myriaster, finely sliced, submerged in boiling water and quickly placed on ice.

  • Ingredients: Pike conger

tax included

天ぷら

Pike conger tempura

Recommend

Pike conger battered in flour and deep-fried in oil.

  • Ingredients: Pike conger, Wheat flour
  • Flavor: Cooking oil
  • Cooking: Deep-fry

tax included

照り焼

Fish teriyaki

Recommend

Fish seasoned with a soy-sauce based sweet sauce and grilled.

  • Ingredients: Pike conger
  • Flavor: Soy sauce, Sauce
  • Cooking: Bake/Roast

tax included

源平焼き

Shirayaki (plain broil)

Recommend

A dish of meat, seafood, and vegetables grilled over an open flame without seasoning or oil.

  • Ingredients: Pike conger
  • Cooking: Bake/Roast

tax included

押し寿司

Pressed sushi

Recommend
Take-out Available

Sushi rice placed in a wooden frame and topped with food ingredients.

  • Ingredients: Rice, Pike conger
  • Flavor: Vinegar, Japanese pepper

tax included

鱧すき鍋

Pike conger hotpot

Recommend

A dish of pike conger, vegetables and others in a broth and cooked in a pot.

  • Ingredients: Pike conger, Chinese cabbage, Potherb mustard (Mizuna), Onion, Shiitake, Tofu
  • Flavor: Dashi
  • Cooking: Simmer

tax included

神戸牛たたき

Seared beef

Recommend

Beef quickly char-grilled and seasoned with soy sauce and condiments, etc.

  • Ingredients: Kobe beef
  • Cooking: Seared

tax included

天然ふぐのお出汁しゃぶしゃぶ(特選黒毛和牛サーロイン)

Beef sirloin shabu-shabu

Recommend

Thinly sliced beef sirloin (a cut from the back of the cow to the loin area) quickly dipped in boiling water or broth. Eaten with dipping sauce.

  • Ingredients: Japanese black wagyu
  • Flavor: Dashi
  • Cooking: Boil

tax included

特選黒毛和牛しゃぶしゃぶ

Wagyu beef shabu-shabu

Recommend

Thinly-sliced Wagyu beef dipped in boiling water or broth and eaten with dipping sauce.

  • Ingredients: Wagyu beef
  • Flavor: Dashi
  • Cooking: Boil

tax included

特選黒毛和牛すき焼き

Beef sukiyaki

Recommend

A hotpot of beef and vegetables simmered in a sweet, soy sauce-based broth.

  • Ingredients: Japanese black wagyu
  • Flavor: Sugar, Soy sauce, Cooking oil
  • Cooking: Simmer

tax included

日本酒

Japanese Sake

Recommend
  • Types of drink: Japanese Sake
焼酎

Shochu

Recommend
  • Types of drink: Shochu
  • Recommended Way of Drinking: With Ice / With Water / With Hot Water / With Soda
ワイン

Wine

Recommend
  • Types of drink: Wine
ビール

Beer

Recommend
  • Types of drink: Beer

tax included

ウイスキー

Whiskey

Recommend
  • Types of drink: Whiskey
梅酒

Plum Wine

Recommend
  • Types of drink: Plum Wine
    A Japanese liquor made by soaking plums in distilled alcohol.

tax included

ソフトドリンク

Soft Drinks

Recommend
  • Types of drink: Soft Drinks

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

17:00 - 22:30(L.O.22:00)

Close

Every Sunday Holiday

Average price

Dinner: 30,000 JPY

Service Offer

  • English menu available
  • Simplified Chinese menu available
  • Traditional Chinese menu available
  • Korean menu available
  • All you can drink menu

You can check the restaurant information in the phone.

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