[Eat] Japan, Osaka- Dining at Rakuzo Osaka Utage Umeda (Individual room)

We are looking for a place where we can have a private space to talk and chit-chat with my friends, as it has been 3 years since we last met as a group due to the coronavirus. I found this izakaya online with great reviews while looking for a place to chill at Umeda.

Rakuzo Osaka Utage Umeda

An Izakaya restaurant with a private dining room conveniently located near Umeda station.


Japan, 〒530-0018 Osaka, Kita Ward, Komatsubaracho, 1−10 梅田パルビル 8F

Operating hours

(L.O 22:00, Drink L.O 22:30)

Average spending per pax

3,600 JPY (Normal) / 3,800 JPY (Party)

Reservation of table:

Official website


Mash Pumpkin

Chicken Nanban egg tartar *Recommend

Assortment of five special sashimi *Recommend

Carefully Selected Pork Shoulder Loin Broiled with Grated Daikon Radish and Ponzu Sauce *Recommend

Rakuzo’s 3 kinds of meat (60g beef blade, 80g pork shoulder loin, 1 large chicken fatty skewer) *Recommend

Grilled homemade satsuma-age *Recommend

Grilled Kama

Special Monja Croquette

Season Special hotpot for one person *Recommend


We had a great dinner at the restaurant I love that it provides a private room where we can spend time with our friends. I would recommend this place to my friends and also if you are in a big group as the restaurant have a private room that can hold up to 10 people. The orders are done via an iPad so you are not required to communicate with the server if your Japanese language is not so good. The food was great, especially the Grilled homemade satsuma-age it was like a fishcake but better. The skin was crispy and the fishcake inside was soft yet with a slightly chewy texture, we were all impressed by it. Rakuzo’s 3 kinds of meat (60g beef blade, 80g pork shoulder loin, 1 large chicken fatty skewer) is also one of the must-order as the meat was so tender with a slight sweetness in it and with the specially made sauce for the beef and the Grated Daikon Radish and Ponzu Sauce added at the side are a great combination.



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