Taz-Ya Namba
This Namba shabu-shabu restaurant uses Hokkaido kombu and Kagoshima bonito in its dashi, imparting its organic vegetables with a deep and complex flavor.
Restaurant Details
Run by the same management as the highly popular Osaka Italian restaurant BELLA PORTO, shabu-shabu specialist Taz-Ya takes a similar approach to sourcing its ingredients. At Taz-Ya, only organic, pesticide-free ingredients from the company’s own farm are used in the hotpot, supplemented with vegetables from producers all over Japan who have made similar commitments to sustainable, natural production.
The hotpot broth itself is incredibly finely made, used with premium ingredients sourced from the furthest corners of the country. Echoing the genesis of dashi in the late Sengoku Period via the traditional convergence of ingredients from the two extreme ends of Japan, Taz-Ya uses Honkarebushi bonito flakes from Kagoshima Prefecture in the south, and konbu seaweed from Shirokuchihama from the frigid seas at the southern tip of Hokkaido. Its mirin cooking wine, meanwhile, is three-year-aged Fukuraijun from Gifu Prefecture.
All these premium ingredients are put together, undergoing an extensive aging process that brings out a deep flavor that is complex and rich, even by dashi standards. The intense flavor of the broth augments the natural sweetness of the organic vegetables, top-quality Omi beef and rustic Tokachi pork for a shabu-shabu experience unlike any other.
Which do you prefer — the fatty goodness of pork belly, or the firmer, leaner cut of loin? Taz-Ya Namba lets you compare the best of both in their tasting comparison course. And what an example it is; the restaurant uses free-range Tokachi pork, one of the signature products of Japan’s northern breadbasket.
Which do you prefer — the fatty goodness of pork belly, or the firmer, leaner cut of loin? Taz-Ya Namba lets you compare the best of both in their tasting comparison course. And what an example it is; the restaurant uses free-range Tokachi pork, one of the signature products of Japan’s northern breadbasket.
Clash of the titans: Tokachi pork from Hokkaido and domestic wagyu beef. Diners are spoilt for choice here with the Free-Range Pork & Wagyu Beef Tasting Comparison. The free-range Tokachi pork used is one of the signature products of Japan’s northern breadbasket, while wagyu beef’s reputation speaks for itself. Shabu-shabu is best accompanied with a glass of premium sake, and Taz-Ya has that in spades.
Clash of the titans: Tokachi pork from Hokkaido and domestic wagyu beef. Diners are spoilt for choice here with the Free-Range Pork & Wagyu Beef Tasting Comparison. The free-range Tokachi pork used is one of the signature products of Japan’s northern breadbasket, while wagyu beef’s reputation speaks for itself. Shabu-shabu is best accompanied with a glass of premium sake, and Taz-Ya has that in spades.
Taz-Ya Namba Business Days
Taz-Ya Namba Address
2F, 1-8 Nanbasennichimae, Chuo Ward, Osaka, 542-0075
Taz-Ya Namba Access Info
Taz-Ya Namba is accessible a 5-minute walk from Namba Station on the Osaka Metro, or a 3-minute walk from Kintetsu-Nippombashi Station.
Taz-Ya Namba Phone Number
Taz-Ya Namba Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
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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10 meals
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