Tokuya Location and Menu in Osaka, Japan
Hours of Operation
Tuesday - Friday 16:00 - 22:00 Saturday 14:00 - 22:00 Sunday & Holiday 14:00 - 21:00
Restaurant Menu
| Hari hari Nabe(pan of whale meat and vegetables) | ||
| Nabe ingredients (koro→blubber/kanoko (meat covering the jaw bone)→jaw bone meat/tongue meat→tongue tip/whistle→tongue) | ||
| Premium sashimi of Onomi (meat from dorsal fin to the tail) | ||
| Sashimi assortment of red meats; Marble of red meat and fat is the perfect harmony | ||
| Sashimi of abura sunoko (root of flippers where fat and meat forms in striped layers) | ||
| Sashimi of the blubber | ||
| Sashimi of red meat (meat of the shoulder) | ||
| Sashimi of unesu (border of fatty part and meat of whale's lower jaw to the navel) | ||
| Sashimi of liver (heart) | ||
| Mochi whale blubber marinated with Japanese mustard, vinegar and miso | ||
| Saezuri (whistle): tongue marinated with vinegar, miso, Japanese plum and ginger soy sauce) | ||
| Yukake: Boiled stomach with ponzu sauce | ||
| Whale tail fin | ||
| Cutlet of whale (red meat) | ||
| Japanese meatloaf of whale (red meat) | ||
| Whale stew (red meat) | ||
| Red meat karaage (deep fried whale) | ||
| Simmered saezuri (whistle): tongue section cooked in Japanese broth and thick sauce | ||
| Smoked tongue bacon | ||
| Tongue marinated with miso | ||
| Smoked stomach bacon | ||
| Koro oden (blubber hotchpotch) | ||
| Sae oden (tongue hotchpotch) | ||
| Whale meat sauteed in ginger (red meat) | ||
| Dote yaki (red meat and tonge simmered in miso) | ||
| Hyaku hiro (small intestine of whale) | ||
| Salted red meat of whale | ||
| Rare delicay of whale (smoked kidney and sperm) | ||
| Hari hari udon (noodles of whale meat and vegetableS) | ||
| Kabura bone (whale cartilage) |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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