Ore no Kappo Umeda Kitashinchi opens Monday 7 September 2026 on the 6th floor of Rei Kitashinchi Building, 1-5-18 Sonezaki-Shinchi. It is the first Kansai branch of the Ore no Group's washoku line, which started in Ginza in 2013, moved in 2023, made Tabelog Hyakumeiten in 2021, and Tabelog Hot Restaurant in 2026. Dinner only, 17:00 to 23:00, last food order 22:00, last drink 22:30. No regular holiday.
What the open campaign actually covers
From 7 to 30 September the a la carte dinner bill is 20% off, capped at ¥5,000 unless you are on the Ore no app, where the cap drops. Each person must order the otoshi at ¥550, one dish, and one drink. Courses are excluded. Fridays are excluded. Seating is two hours. Other coupons do not stack. If you booked a drink-included course instead, the ¥800 sake upgrade is free through 30 September. That is the deal that matches a company table better than the 20% off.
The phone is 06-6136-7560. Web booking runs through Ebica. JR Tozai Kitashinchi Station is about a 3-minute walk via underground exits 11 to 21. Yotsubashi-line Nishi-Umeda is about 5 minutes, Tanimachi-line Higashi-Umeda about 8. You can stay underground from Osaka Station almost to the door.
The 96 horigotatsu seats, and the fish system
Every seat is a horigotatsu. Private rooms exist. The largest sit-down banquet is 45 people in a 96-seat room. Indoor smoking is limited to a designated space. The kitchen's selling point is same-day landed fish ordered in real time, plus seasonal Kansai produce: Senshu eggplant, beni-zuiki, sea bass, Kyoto yuba, Manganji shishito, Kujo negi, Hyogo raw shirasu, Matsusaka beef. Those names rotate with the market. Do not treat the list as a permanent menu.
Three drink-included banquet courses sit at ¥5,500, ¥6,500, and ¥7,500. Shunsai is seven dishes starting with sake-steamed asari. Kappo is eight dishes and puts the karasumi soba and uni shell on the table. Kiwami is eight dishes with five-kind sashimi and matsutake chawanmushi. Drink time is two hours, last order 30 minutes before the end. Same-day cancellations and headcount cuts incur a fee. Net bookings may get a confirmation call before they lock.
A la carte prices if you skip the course
Karasumi soba is ¥1,518. Crab cream croquette is ¥968. Uni shell with ikura and crab, meant as one per person, is ¥968. Five-kind sashimi is ¥1,408 and starts at two servings. Matsusaka beef sukiyaki is ¥2,508. Ankake dashimaki is ¥968. Hamo and gobo Arima-ni is ¥1,078. Salmon oyako kamameshi for one go is ¥2,618. Tako and Kujo negi nuta is ¥858. Uni shell is the plate that photographs. Karasumi soba is the plate the Ginza shop is known for.
Kitashinchi still runs on expense-account hours. This shop is built for that: sit on the floor well, book a room, put sake on the course. If you want the 20% off, go Sunday to Thursday on a la carte, and do not turn up on Friday expecting the discount.
Practical Details
- Dates: Opens 7 September 2026. Open campaign through 30 September 2026
- Time: 17:00-23:00, last food 22:00, last drink 22:30
- Venue: Ore no Kappo Umeda Kitashinchi, Rei Kitashinchi Building 6F, 1-5-18 Sonezaki-Shinchi, Kita-ku, Osaka
- Nearest station: JR Tozai Kitashinchi, about 3 minutes
- Price: Otoshi ¥550. Courses ¥5,500-¥7,500 with drinks. A la carte as listed
- Website: oreno.co.jp kappou umeda kitashinchi
