TEPPANYAKI DOJIMA
Teppanyaki, which can only be found at a hotel,
allows you to enjoy the ultimate luxury using the highest quality ingredients.
Dynamically grilled in front of the customer’s eyes
The finest Japanese black and Kobe beef,
seasonal seafood, and mountain produce.
Enjoy Teppanyaki to your heart’s content,
enjoying the flavor of the ingredients with all five senses.
Chef Sakurai’s new world starts
Please come and join us
🐂 Try our great KOBE BEEF! 🐂
Open only on Saturday, Sunday and Holiday for lunch. No closing day for dinner.
Lunch 11:30a.m.-2:30p.m. (Last entry at 2:00p.m.)
Dinner 5:30p.m.-9:30p.m. (Last entry 9:00p.m.)
B1F
Seating capacity: 35
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Our service staff, Nabin will be very happy to serve you in English.
He also speaks Japanese, Hindi language and Nepali.
(Please ask whether he is on duty or not!)
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Dojima - Lunch Menu
Christmas Pair Dinner 2024
Dojima - Dinner Menu
Japanese whisky, SAKE and good wine!
Discover KOBE BEEF Course
A la carte
TEPPANYAKI "DOJIMA"
Do! JIMA Christmas Pair Dinner 2024
Christmas limited pair dinner
With glass of champagne
12/21 (Sat) – 25 (Wed)
Other courses will not be sold during this period.
[Limited time] ☆Star☆
Standard course featuring Matsusaka beef
Recommended for first-time users as well.
The exquisite Matsuzaka beef comes alive on the iron plate!
The excitement of new teppanyaki is here.
Enjoy our affordable prices.
◆Four-types of Seasonal Appetizers
◆Film-baked Aqua Pazza
◆Assorted Grilled Vegetables
◆Matsusaka Beef Top Sirloin 120g
※You can upgrade your steak Premium A-4 Ranked Wagyu Fillet for an additional 2,000 yen.
◆Please choose your favorite finish
Garlic Fried Rice
Korean Rice Tail Soup
KUJO Green Onion Fried noodles
Cold noodles
mini Parfait
Seasonal Fruits
Apple-fed Shinshu Wagyu Beef
Repeaters are increasing rapidly!
The aromatic flavor from healthy growth on an apple-included diet.
Unlike conventional A5 rank beef, it has less pure white fat.
Taste this flavorful, tender, and smooth meat with well-balanced lean beef.
A La Carte ￥13,000/100g
Butterfly Course ＋￥4,500
Flower Course B No additional charge
*Upgrades available for all courses.
*Prices include tax and service charge.
Fresh Live Lobster
One large fresh lobster!
It is sufficient for two people to share.
A La Carte ￥13,000/one lobster (450-500g)
*This can be added to any course menu, even the ones that don’t include seafood.
*Prices include tax and service charge.
Discover KOBE BEEF Course
If you would love to enjoy “KOBE BEEF”, this course would be perfect for you!
【Highly Recommended】Cho
Enjoy meat and seafood with seasonal ingredients and new styles!
A familiar Osaka specialty “TAKOYAKI” is also served in a new style.
Don’t miss to take pictures!
Hana (A), (B)
Enjoy meat and seafood with seasonal ingredients in the Traditional style!
Choose your favorite 120g steak and vegetables.
We Japanese brand Beef.
Kaze
Japanese 3 major beef – KOBE, MATSUSAKA, OMI served in the most delicious way!!
For those who would like to enjoy a variety of popular “WAGYU BEEF”.
Tsuki
Enjoy the finest ingredients with the best timing and skill!
※2days advance reservation(is)required: minimum of 2 persons.
Items might be changed depending on the market situation.
Shin Steak Lunch
Dojima Course – Lunch
DOJIMA Yeah!! Lunch
Live abalone and Matsusaka beef A limited menu
of 10 meals a day to experience DOJIMA
◆Roasted Caesar Salad with Popcorn
◆Live Ezo Abalone and Abalone Mushroom with Crispy Butter Sauce
◆Assorted Grilled Vegetables
◆Matsusaka Beef Top Sirloin or Japanese Beef Fillet 80g
You can upgrade your steak for an additional 4,500 yen.
・KOBE beef Sirloin
・OMI beef Fillet
・Premium A-5 Ranked Wagyu Fillet
◆Garlic Fried Rice
◆Miso Soup/Pickles
◆Please select a cup of coffee, tea or ice cream.
Kanya Sakurai
He has experience as a banquet cook and head chef at the Rose Room, the hotel’s representative French restaurant, and Café in the Park, an all-day dining restaurant. He has received numerous awards, including the Governor’s Award for Excellence in Culinary Arts in Osaka Prefecture in 2010.
He is also skilled at ice work and ice carving, and has been active in competitions. Since June 2022, he has been the head chef at the hotel’s long-established restaurant, Teppan-yaki Dojima.
