Travel Guide of Osaka, Japan
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Bistro Dojima Seinikuten

Bistro Dojima Seinikuten

Enjoy various meat dishes in which the chef's French culinary skills shine

It had been a while since the last time I enjoyed the various meat dishes in which the chef’s French culinary skills shine. ♪
Chateaubriand, top side, aitchbone, and heaps of vegetables that whisper the arrival of spring!!
It’s an utterly satisfying course.

■ Bistro Course 7,000Yen
Air-dried Japanese Black Wagyu topside, with a side of mabiki kabu (immature turnips and greens from thinning) and currant tomatoes
k34_01-min

1. Foie gras and balsamic sauce, with a side of strawberries
Tartare of Japanese Black Wagyu rump (aitchbone)
2. Mille-feuille of Wagyu sirloin
k34_02-min

Kagawa Prefecture white asparagus à la Vapeur
k34_03-min

Japanese Black Wagyu cheek stew
k34_04-min

Mango sorbet (Chartreuse and gin)
k34_05-min

Chateaubriand steak with a side of spring vegetables (including mustard greens, wild carrots, baby turnips, and shima rakkyo, or okinawa turnips)
k34_06-min

k34_07-min

★ Dessert
Homemade chocolate truffle
k34_08-min

Information

store Bistro Dojima Seinikuten
tel 06-6345-3035
address Taiga Building 3F,1-9-12, Sonezakishinchi, Kita-ku Osaka-shi, Osaka,
Google Map
transport 205m from Kitashinchi Station
opening hours 11:30~13:30 ,17:30~23:00
holiday Sunday
http://kanmi3.osakazine.net/e532240.html
Original(Written in Japanese)

Author

Kanmi
Kanmi

A housewife who, more than shopping or anything, loves to try out foods. Especially likes "local foods", vegetables and delicacies. Drinks shochu on the rocks, and likes dry sake and full-bodied wine. Has many food-related qualifications such as: Vegetable Sommelier, Food Analyst, Food Life Advisor, Cooking Certificate, Japan Chopsticks Education Instructor, Oyster Meister.

http://kanmi3.osakazine.net/