かな山
Kanayama
A discreet kushikatsu counter in Kitashinchi serving seasonal, pesticide-free skewers with elegant ease.
Dining
Kushikatsu, Counter Dining, Refined Comfort
MK Guide Recommends
Kanayama opened in July 2019, bringing elevated kushikatsu to Kitashinchi with an open-counter format that seats about 20 guests. The chef, shaped by high-end hospitality standards, fries pesticide-free vegetables, seafood, and snow-aged pork at precise temperatures to reveal flavor, texture, sound, and aroma. Lunch features a specialist tonkatsu course, while dinner offers a chef’s-choice skewer menu that continues until guests say stop. Private rooms accommodate small groups and tableware is intentionally understated to keep focus on the food.
Facilities & Services
Open counter seating (~20)
Private rooms for 2–4 guests; group bookings up to 20
No smoking in main dining, separate smoking room
Sommelier on staff; wine, sake, shōchū cocktails available
Operating hours:
• Lunch: 11:30–14:30 (LO 14:00) Tue–Sat
• Dinner: 17:00–23:00 (LO 22:00) Tue–Sat
• Closed SundaysNearby coin parking; no on-site parking
Quatre Lapin
A cozy French bistro and casual steakhouse above Dojimahama, known for weekday-only steak lunches and refined à la carte dinners.
Komefuku Nishiumeda
A lively and approachable tempura-and-sushi counter & private-room izakaya in Dojima—known for rice-oil-fried tempura and fresh seafood in a hidden corner of Umeda.
Kita‑Shinchi Sushi Senkodou
A welcoming modern sushi counter in Kitashinchi, celebrated for its red‑vinegar rice and thoughtfully seasonal seafood.
un‑treize
A refined modern French restaurant hidden within a hotel, anchored by a 500‑bottle wine cellar and seasonal, ingredient-forward cuisine.
Yuchan Kitashinchi
A Kyoto‑style yakiniku and Korean cold‑noodle haven in Kitashinchi, known for its black kuzumen and A4‑grade Wagyu served in private rooms and counters.