Osaka - Mannheim

The Japanese traditional restaurant Osaka has long since found its place in Mannheim's gastronomy. For about 18 years, the Eastern cuisine has been celebrated here in the Kaiserring. Here the dishes are prepared directly in front of the guests' eyes on a table grill, known as Teppanyaki. Especially with friends asian inspired barbecue dishes, this type of preparation is very popular. This gave Osaka a good reputation beyond the boundaries of Mannheim. In our region such a Teppanyaki experience can be made rather rare, which is why I was even more excited to take the fresh precise from the teppan more precisely between the tables. The stained glass panes recall a good-bourgeois kitchen, something of fashion, confuse the newcomer. This would not necessarily be assigned to a Japanese inn. Instead, red paper ladles and a Japanese torrii (wood door) point in miniature form towards the inside, where we were very friendly and led into the specially provided reception area in the rear part of the guest room. Here we had enough time to come to peace and study the rich food map with a warm rice wine (6.50 euros) and a glass of Martini Rosso (4.80 euros). The card has listed a whole range of multi-course menus that you can enjoy directly at the hot table. Depending on the number of courses and the ingredients used, they were priced between 49 and 83 euros. This may sound quite ambitious, but given the valuable products used here, such as lobster, pheasant or geeseberry, it was clearly calculated. In addition to the varied menus you can choose from a variety of Teppanyaki main dishes. In addition, various soups, rice and pasta dishes, fine from the Robata grill as well as a proper selection of sushi complete the extremely wide menu in Osaka. But before we went to the table grill, we were equipped with a silky shiny kimono. This should protect us from grease sprayers and facilitates us through the way to immerse ourselves in the Japanese eating culture. We decided twice for the Tempo Osaka Menu (70 Euro) and the cheaper Edo variant (49 Euro). A reasonable price difference that, despite the lobster lacking from the Edo menu and the Seezunge, did not seem quite understandable. In an eager expectation, we took our seats around the hot table. A bottle of mineral water (6.50 euros) as well as a dry Weißburgunder-Chardonnay-Cuvée from the winery Knipser from Laumersheim (30 euros the bottle) served as a thirst quencher, which served as a suitable accompaniment of the menus consisting predominantly of fish and seafood. It is a pity that the very attentive service was pressed onto the tube when the drinks were refreshed. Here we would have wanted a little more deceleration and less business sense. The two grilling tables separated from a narrow passage formed a self-contained unit. Your periphery has up to 15 people. We sat at tables that were already worn and made from simple chipboards. Two Teppanyaki kitchens clipped, sprinkled, crippled and flamed almost back. They were always very concentrated and let their grilled rails slide over the hot steel plate with great precision. Above them there were some antique hoods that, like the entire interior of the restaurant, had their best time behind them. Unfortunately, the rich kimonos also helped very little when the fatty dune pulled into our clothes. In each place there were three sauces for diving (soy, peanut, sweet-sharf), a small bowl with pikantly marinated Kimchi and the obligatory chiffel. Nothing should be distracted by the following brat art. But before the Teppanyaki master entered action, the appetizers were served. A small Sashimi selection with raw salmon, Surimi and seabärm and a thick shrimp fried in the Tempuracoat came out as the first treats from the kitchen before artistically divided vegetables (Zucchini, Champignons and Lotus) opened the menu sequence on the hot plate. We did not stunt badly with the Akribie manoeuvring the margarine with garlic on his gigantic hob. When he uses the remaining carcass of a fresh Hump rave to aromatize the oil and thus to create the basis for a beer refined with rice wine and soy sauce. Fish followed the grill. More precisely, two thin tranches of sole and some salmon. First, one of the sections seems to be a little too small. But with increasing duration of the menu, you can estimate the calculated quantities. After the finely seasoned, but unfortunately a bit too dry imagination, the seafoods got a baked. The lobster halves were further separated into their individual parts. The slightly sweet fragrant meat was freed from the shells and roasted like the shells. Spring onions, salt, pepper and a little soy sauce delivered a fine spice that focused on the fresh taste of the crust animal. The remaining parts of the lobster are nested under a kind of copper bell. With an additional cutlery we could crack the scissors and rub out the taste-intensive interior of the head. This undoubtedly represented the culinary highlight of our Teppanyaki menu. The fried rice and noodle inserts also originate from the hot plate fresh on our plates before the meat preparations were made. In between we were allowed to enjoy a umami-spicy Miso soup. The thin slices of the entrecôte, filled with fried mushrooms, had just like the cube cut beef fillet caught the perfect degree of cooking. The latter was flamed in front of our eyes with a high flame. It is no wonder that this kind of preparation made us warm. Conclusion: The sweet endpoint was a rich dessert house made of pancake pastry, which was a real eye-catcher with its vanilla ice cream nose and the sweet syrup mouth. With just over 280 euros, this was not a good pleasure for three people. But you pay here not only for the offered products, but especially for their virtuoso type of preparation. For some, this may be like “more appearance than being”, but the experience factor should not be underestimated in Osaka. Too bad the interior was so anachronistic. I'm sure there would be clear air here.

The Japanese traditional restaurant Osaka has long since found its place in Mannheim's gastronomy. For about 18 years, the Eastern cuisine has been celebrated here in the Kaiserring. Here the dishes are prepared directly in front of the guests' eyes on a table grill, known as Teppanyaki. Especially with friends asian inspired barbecue dishes, this type of preparation is very popular. This gave Osaka a good reputation beyond the boundaries of Mannheim. In our region such a Teppanyaki experience can be made rather rare, which is why I was even more excited to take the fresh precise from the teppan more precisely between the tables. The stained glass panes recall a good-bourgeois kitchen, something of fashion, confuse the newcomer. This would not necessarily be assigned to a Japanese inn. Instead, red paper ladles and a Japanese torrii (wood door) point in miniature form towards the inside, where we were very friendly and led into the specially provided reception area in the rear part of the guest room. Here we had enough time to come to peace and study the rich food map with a warm rice wine (6.50 euros) and a glass of Martini Rosso (4.80 euros). The card has listed a whole range of multi-course menus that you can enjoy directly at the hot table. Depending on the number of courses and the ingredients used, they were priced between 49 and 83 euros. This may sound quite ambitious, but given the valuable products used here, such as lobster, pheasant or geeseberry, it was clearly calculated. In addition to the varied menus you can choose from a variety of Teppanyaki main dishes. In addition, various soups, rice and pasta dishes, fine from the Robata grill as well as a proper selection of sushi complete the extremely wide menu in Osaka. But before we went to the table grill, we were equipped with a silky shiny kimono. This should protect us from grease sprayers and facilitates us through the way to immerse ourselves in the Japanese eating culture. We decided twice for the Tempo Osaka Menu (70 Euro) and the cheaper Edo variant (49 Euro). A reasonable price difference that, despite the lobster lacking from the Edo menu and the Seezunge, did not seem quite understandable. In an eager expectation, we took our seats around the hot table. A bottle of mineral water (6.50 euros) as well as a dry Weißburgunder-Chardonnay-Cuvée from the winery Knipser from Laumersheim (30 euros the bottle) served as a thirst quencher, which served as a suitable accompaniment of the menus consisting predominantly of fish and seafood. It is a pity that the very attentive service was pressed onto the tube when the drinks were refreshed. Here we would have wanted a little more deceleration and less business sense. The two grilling tables separated from a narrow passage formed a self-contained unit. Your periphery has up to 15 people. We sat at tables that were already worn and made from simple chipboards. Two Teppanyaki kitchens clipped, sprinkled, crippled and flamed almost back. They were always very concentrated and let their grilled rails slide over the hot steel plate with great precision. Above them there were some antique hoods that, like the entire interior of the restaurant, had their best time behind them. Unfortunately, the rich kimonos also helped very little when the fatty dune pulled into our clothes. In each place there were three sauces for diving (soy, peanut, sweet-sharf), a small bowl with pikantly marinated Kimchi and the obligatory chiffel. Nothing should be distracted by the following brat art. But before the Teppanyaki master entered action, the appetizers were served. A small Sashimi selection with raw salmon, Surimi and seabärm and a thick shrimp fried in the Tempuracoat came out as the first treats from the kitchen before artistically divided vegetables (Zucchini, Champignons and Lotus) opened the menu sequence on the hot plate. We did not stunt badly with the Akribie manoeuvring the margarine with garlic on his gigantic hob. When he uses the remaining carcass of a fresh Hump rave to aromatize the oil and thus to create the basis for a beer refined with rice wine and soy sauce. Fish followed the grill. More precisely, two thin tranches of sole and some salmon. First, one of the sections seems to be a little too small. But with increasing duration of the menu, you can estimate the calculated quantities. After the finely seasoned, but unfortunately a bit too dry imagination, the seafoods got a baked. The lobster halves were further separated into their individual parts. The slightly sweet fragrant meat was freed from the shells and roasted like the shells. Spring onions, salt, pepper and a little soy sauce delivered a fine spice that focused on the fresh taste of the crust animal. The remaining parts of the lobster are nested under a kind of copper bell. With an additional cutlery we could crack the scissors and rub out the taste-intensive interior of the head. This undoubtedly represented the culinary highlight of our Teppanyaki menu. The fried rice and noodle inserts also originate from the hot plate fresh on our plates before the meat preparations were made. In between we were allowed to enjoy a umami-spicy Miso soup. The thin slices of the entrecôte, filled with fried mushrooms, had just like the cube cut beef fillet caught the perfect degree of cooking. The latter was flamed in front of our eyes with a high flame. It is no wonder that this kind of preparation made us warm. Conclusion: The sweet endpoint was a rich dessert house made of pancake pastry, which was a real eye-catcher with its vanilla ice cream nose and the sweet syrup mouth. With just over 280 euros, this was not a good pleasure for three people. But you pay here not only for the offered products, but especially for their virtuoso type of preparation. For some, this may be like “more appearance than being”, but the experience factor should not be underestimated in Osaka. Too bad the interior was so anachronistic. I'm sure there would be clear air here.

The Japanese traditional restaurant Osaka has long since found its place in Mannheim's gastronomy. For about 18 years, the Eastern cuisine has been celebrated here in the Kaiserring. Here the dishes are prepared directly in front of the guests' eyes on a table grill, known as Teppanyaki. Especially with friends asian inspired barbecue dishes, this type of preparation is very popular. This gave Osaka a good reputation beyond the boundaries of Mannheim. In our region such a Teppanyaki experience can be made rather rare, which is why I was even more excited to take the fresh precise from the teppan more precisely between the tables. The stained glass panes recall a good-bourgeois kitchen, something of fashion, confuse the newcomer. This would not necessarily be assigned to a Japanese inn. Instead, red paper ladles and a Japanese torrii (wood door) point in miniature form towards the inside, where we were very friendly and led into the specially provided reception area in the rear part of the guest room. Here we had enough time to come to peace and study the rich food map with a warm rice wine (6.50 euros) and a glass of Martini Rosso (4.80 euros). The card has listed a whole range of multi-course menus that you can enjoy directly at the hot table. Depending on the number of courses and the ingredients used, they were priced between 49 and 83 euros. This may sound quite ambitious, but given the valuable products used here, such as lobster, pheasant or geeseberry, it was clearly calculated. In addition to the varied menus you can choose from a variety of Teppanyaki main dishes. In addition, various soups, rice and pasta dishes, fine from the Robata grill as well as a proper selection of sushi complete the extremely wide menu in Osaka. But before we went to the table grill, we were equipped with a silky shiny kimono. This should protect us from grease sprayers and facilitates us through the way to immerse ourselves in the Japanese eating culture. We decided twice for the Tempo Osaka Menu (70 Euro) and the cheaper Edo variant (49 Euro). A reasonable price difference that, despite the lobster lacking from the Edo menu and the Seezunge, did not seem quite understandable. In an eager expectation, we took our seats around the hot table. A bottle of mineral water (6.50 euros) as well as a dry Weißburgunder-Chardonnay-Cuvée from the winery Knipser from Laumersheim (30 euros the bottle) served as a thirst quencher, which served as a suitable accompaniment of the menus consisting predominantly of fish and seafood. It is a pity that the very attentive service was pressed onto the tube when the drinks were refreshed. Here we would have wanted a little more deceleration and less business sense. The two grilling tables separated from a narrow passage formed a self-contained unit. Your periphery has up to 15 people. We sat at tables that were already worn and made from simple chipboards. Two Teppanyaki kitchens clipped, sprinkled, crippled and flamed almost back. They were always very concentrated and let their grilled rails slide over the hot steel plate with great precision. Above them there were some antique hoods that, like the entire interior of the restaurant, had their best time behind them. Unfortunately, the rich kimonos also helped very little when the fatty dune pulled into our clothes. In each place there were three sauces for diving (soy, peanut, sweet-sharf), a small bowl with pikantly marinated Kimchi and the obligatory chiffel. Nothing should be distracted by the following brat art. But before the Teppanyaki master entered action, the appetizers were served. A small Sashimi selection with raw salmon, Surimi and seabärm and a thick shrimp fried in the Tempuracoat came out as the first treats from the kitchen before artistically divided vegetables (Zucchini, Champignons and Lotus) opened the menu sequence on the hot plate. We did not stunt badly with the Akribie manoeuvring the margarine with garlic on his gigantic hob. When he uses the remaining carcass of a fresh Hump rave to aromatize the oil and thus to create the basis for a beer refined with rice wine and soy sauce. Fish followed the grill. More precisely, two thin tranches of sole and some salmon. First, one of the sections seems to be a little too small. But with increasing duration of the menu, you can estimate the calculated quantities. After the finely seasoned, but unfortunately a bit too dry imagination, the seafoods got a baked. The lobster halves were further separated into their individual parts. The slightly sweet fragrant meat was freed from the shells and roasted like the shells. Spring onions, salt, pepper and a little soy sauce delivered a fine spice that focused on the fresh taste of the crust animal. The remaining parts of the lobster are nested under a kind of copper bell. With an additional cutlery we could crack the scissors and rub out the taste-intensive interior of the head. This undoubtedly represented the culinary highlight of our Teppanyaki menu. The fried rice and noodle inserts also originate from the hot plate fresh on our plates before the meat preparations were made. In between we were allowed to enjoy a umami-spicy Miso soup. The thin slices of the entrecôte, filled with fried mushrooms, had just like the cube cut beef fillet caught the perfect degree of cooking. The latter was flamed in front of our eyes with a high flame. It is no wonder that this kind of preparation made us warm. Conclusion: The sweet endpoint was a rich dessert house made of pancake pastry, which was a real eye-catcher with its vanilla ice cream nose and the sweet syrup mouth. With just over 280 euros, this was not a good pleasure for three people. But you pay here not only for the offered products, but especially for their virtuoso type of preparation. For some, this may be like “more appearance than being”, but the experience factor should not be underestimated in Osaka. Too bad the interior was so anachronistic. I'm sure there would be clear air here.

The Japanese traditional restaurant Osaka has long since found its place in Mannheim's gastronomy. For about 18 years, the Eastern cuisine has been celebrated here in the Kaiserring. Here the dishes are prepared directly in front of the guests' eyes on a table grill, known as Teppanyaki. Especially with friends asian inspired barbecue dishes, this type of preparation is very popular. This gave Osaka a good reputation beyond the boundaries of Mannheim. In our region such a Teppanyaki experience can be made rather rare, which is why I was even more excited to take the fresh precise from the teppan more precisely between the tables. The stained glass panes recall a good-bourgeois kitchen, something of fashion, confuse the newcomer. This would not necessarily be assigned to a Japanese inn. Instead, red paper ladles and a Japanese torrii (wood door) point in miniature form towards the inside, where we were very friendly and led into the specially provided reception area in the rear part of the guest room. Here we had enough time to come to peace and study the rich food map with a warm rice wine (6.50 euros) and a glass of Martini Rosso (4.80 euros). The card has listed a whole range of multi-course menus that you can enjoy directly at the hot table. Depending on the number of courses and the ingredients used, they were priced between 49 and 83 euros. This may sound quite ambitious, but given the valuable products used here, such as lobster, pheasant or geeseberry, it was clearly calculated. In addition to the varied menus you can choose from a variety of Teppanyaki main dishes. In addition, various soups, rice and pasta dishes, fine from the Robata grill as well as a proper selection of sushi complete the extremely wide menu in Osaka. But before we went to the table grill, we were equipped with a silky shiny kimono. This should protect us from grease sprayers and facilitates us through the way to immerse ourselves in the Japanese eating culture. We decided twice for the Tempo Osaka Menu (70 Euro) and the cheaper Edo variant (49 Euro). A reasonable price difference that, despite the lobster lacking from the Edo menu and the Seezunge, did not seem quite understandable. In an eager expectation, we took our seats around the hot table. A bottle of mineral water (6.50 euros) as well as a dry Weißburgunder-Chardonnay-Cuvée from the winery Knipser from Laumersheim (30 euros the bottle) served as a thirst quencher, which served as a suitable accompaniment of the menus consisting predominantly of fish and seafood. It is a pity that the very attentive service was pressed onto the tube when the drinks were refreshed. Here we would have wanted a little more deceleration and less business sense. The two grilling tables separated from a narrow passage formed a self-contained unit. Your periphery has up to 15 people. We sat at tables that were already worn and made from simple chipboards. Two Teppanyaki kitchens clipped, sprinkled, crippled and flamed almost back. They were always very concentrated and let their grilled rails slide over the hot steel plate with great precision. Above them there were some antique hoods that, like the entire interior of the restaurant, had their best time behind them. Unfortunately, the rich kimonos also helped very little when the fatty dune pulled into our clothes. In each place there were three sauces for diving (soy, peanut, sweet-sharf), a small bowl with pikantly marinated Kimchi and the obligatory chiffel. Nothing should be distracted by the following brat art. But before the Teppanyaki master entered action, the appetizers were served. A small Sashimi selection with raw salmon, Surimi and seabärm and a thick shrimp fried in the Tempuracoat came out as the first treats from the kitchen before artistically divided vegetables (Zucchini, Champignons and Lotus) opened the menu sequence on the hot plate. We did not stunt badly with the Akribie manoeuvring the margarine with garlic on his gigantic hob. When he uses the remaining carcass of a fresh Hump rave to aromatize the oil and thus to create the basis for a beer refined with rice wine and soy sauce. Fish followed the grill. More precisely, two thin tranches of sole and some salmon. First, one of the sections seems to be a little too small. But with increasing duration of the menu, you can estimate the calculated quantities. After the finely seasoned, but unfortunately a bit too dry imagination, the seafoods got a baked. The lobster halves were further separated into their individual parts. The slightly sweet fragrant meat was freed from the shells and roasted like the shells. Spring onions, salt, pepper and a little soy sauce delivered a fine spice that focused on the fresh taste of the crust animal. The remaining parts of the lobster are nested under a kind of copper bell. With an additional cutlery we could crack the scissors and rub out the taste-intensive interior of the head. This undoubtedly represented the culinary highlight of our Teppanyaki menu. The fried rice and noodle inserts also originate from the hot plate fresh on our plates before the meat preparations were made. In between we were allowed to enjoy a umami-spicy Miso soup. The thin slices of the entrecôte, filled with fried mushrooms, had just like the cube cut beef fillet caught the perfect degree of cooking. The latter was flamed in front of our eyes with a high flame. It is no wonder that this kind of preparation made us warm. Conclusion: The sweet endpoint was a rich dessert house made of pancake pastry, which was a real eye-catcher with its vanilla ice cream nose and the sweet syrup mouth. With just over 280 euros, this was not a good pleasure for three people. But you pay here not only for the offered products, but especially for their virtuoso type of preparation. For some, this may be like “more appearance than being”, but the experience factor should not be underestimated in Osaka. Too bad the interior was so anachronistic. I'm sure there would be clear air here.

Absolut lecker und freundliches Personal. Preis-Leistung beim Mittagsmenü hat gestimmt. Uns hats sehr gut geschmeckt.