Teppanyaki WAJO
Overall Score
Six Dimensions
Introduction
A top-tier teppanyaki restaurant located very close to Osaka Castle Park. An expert chef masterfully grills carefully selected brand Kuroge Wagyu and high-end seafood like fresh abalone and spiny lobster right in front of you at the counter.
Voice of Customers
Information
- Address
- 3-6-12 Honmachi, St. Regis Hotel Osaka, 12th floor, Chuo-ku, Osaka, Osaka 541-0053, Japan
- Phone
- +81 6-6105-5659
- Hours
- Mon, Thu, Fri, Sat, Sun 17:30 - 22:00 L.O. 21:00 Tue, Wed Closed
- Seats
- 18 · Yes available (8-person table available). If the total amount at the time of booking is 100,000 yen or less, an additional private room fee of 33,000 yen will be charged.
- Dress
- Smart casual
- Payment
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners); E-money not accepted; QR code payment not accepted
Direct booking via the platforms below. English supported.
How to book
This restaurant generally accepts bookings two to four weeks out, with some weekday lunch availability closer to the date. Most online platforms will surface real-time availability, and same-week reservations are realistic for off-peak slots.
English booking is available via Ikyu, Hitosara. Walk-ins are not typically supported at this tier of restaurant; always confirm a reservation before arriving.
Frequently Asked
How do I book Teppanyaki WAJO?
Booking difficulty: Easy. English-language booking is available via Ikyu, Hitosara.
What is the price range at Teppanyaki WAJO?
Dinner runs ¥20,000–29,999. Prices are based on publicly disclosed bands; the actual bill depends on the seasonal menu, drinks, and any added courses.
Is Teppanyaki WAJO suitable for international visitors?
Yes — this restaurant has strong foreign-visitor accessibility. English menu or English-speaking staff is typically available, and foreign credit cards are accepted.
When is the best time to visit Teppanyaki WAJO?
Dinner is the main service. Avoid Japanese national holidays for the highest seat availability, and book at least three to four weeks in advance.