ABOUT US

Language

We bring
the experience
to you

We put your heart and soul


We put

your heart and soul

into the "SPECIAL"


each day.

If one were to imagine the enchanted forest where a mythical tiger might live, Toraichi would be the cavernous den where it takes its meals.

Situated parkside, the interior features raw stone tiling and natural elements that span plating style to wine pairings.
Delicate flower garnishes, steel accents, and expertly prepared cuisine further elevate the experience.

RESTAURANT DETAILS

SELECTING THE FINEST MEATS
WITH A KEEN EYE FOR DETAIL

Yakiniku restaurant that selects the finest ingredients.

At Toraichi, we purchase meat from all over Japan. All of the Japanese black beef used in our courses is A5 rank. We are particular about our procurement, and we are proud to offer our customers the best meat of each season.
In addition to meat, we are also particular about the other ingredients we procure.
With the motto of "communicating to our customers the thoughts of producers all over Japan and their commitment to their ingredients through course meals," we use the finest ingredients and offer a course menu that is available only on that day.

Time and space to enjoy the extraordinary

We have a system to entertain our customers with a variety of performances, while maintaining a membership system and a complete reservation system. Please enjoy your course in a sophisticated space while listening to our staff talk about meat.

Reduction of food loss

We make effective use of offcuts and scraps of meat that are left over from the cooking process of course meals.
We intend to contribute to the SDGs as much as possible by reducing food loss.
Scraps of A5 grade meat, sinewy meat, etc. are sold in a frozen vending machine in front of the restaurant.
*Sales are irregular and limited due to the popularity of the product.

Our Commitment

MEMBER

Food
professionals
provide
the best
experience

Takuto

Head Chef

Takuto is the head chef of our restaurant.
He started his training as a teenager at a kappo restaurant in Shiga Prefecture, Japan, and later became the head chef at Toraichi.
He is a chef who spends his days researching creative cuisine, and takes on the challenging task of creating a daily course.
We can't take our eyes off his new dishes in the future.

Zakiyama

Store Manager.

He is in charge of daily information about the restaurant via Instagram and YouTube.
He does this by personally visiting food producers and purchasing a variety of special ingredients.

RESERVATION

Reservations by Web

Make a Reservation

ACCESS

Restaurant location

Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.

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