Mamefuya Yasumaru, a restaurant housed in a historic building dating back to 1914, will open a new private dining area on December 18, 2025. The venue features a rare sukiya-style architecture and a Japanese garden designed by the famous landscape architect Ogawa Jihei.
Since its grand opening on October 17, 2024, the restaurant has welcomed over 55,000 visitors in just over a year. The establishment has gained attention as a new culinary destination where guests can enjoy homemade tofu, Edomae sushi with red vinegar, and modern Japanese cuisine against the backdrop of a century-old historic building and a masterpiece Japanese garden.
Second Phase Private Area Features
The new private dining area includes three rooms:
- Two 10-person private rooms
- One 6-person private room (expandable to 16 guests total)
Garden Designed by Master Ogawa Jihei
The century-old Japanese garden was created by Ogawa Jihei, a pioneering landscape architect of modern Japanese gardens. The garden displays changing seasonal beauty throughout the year - cherry blossoms in spring, fresh greenery in early summer, autumn foliage, and snow-covered landscapes in winter. Guests in the private rooms can enjoy these seasonal transformations in a relaxed atmosphere.
The design skillfully incorporates "borrowed scenery" and "flowing water," reminiscent of gardens in the Nanzenji area of Kyoto. Despite being located in the heart of the city, it creates a special space enveloped in tranquility and atmosphere.
Seasonal Kaiseki Course Menus
Yasumaru offers two types of kaiseki course menus featuring seasonal ingredients. The courses showcase the restaurant's signature homemade tofu, Japanese black beef, and Edomae sushi.
Garden Omakase Course
A standard kaiseki course that captures the essence of Yasumaru with homemade tofu, seasonal fish, and charcoal-grilled Japanese black beef. This elegant yet satisfying menu is available for both lunch and dinner.
Weekday Special Price:
- With Light All-You-Can-Drink: 7,500 yen (8,250 yen with tax)
- With Premium All-You-Can-Drink: 8,700 yen (9,570 yen with tax)
Weekend/Holiday Price:
- With Light All-You-Can-Drink: 8,000 yen (8,800 yen with tax)
- With Premium All-You-Can-Drink: 9,200 yen (10,120 yen with tax)
Menu (9 dishes):
- Bowl: Tofu mizutōfu
- Sashimi: Wagyu tataki, sashimi yuba
- Medium dish: Freshly made warm tofu
- Small pot: Yellowtail, red sea bream, and yuba in golden broth
- Medium dish: Homemade grilled sesame tofu
- Grilled dish: Charcoal-roasted Japanese black beef
- Meal: Five pieces of Edomae sushi
- Soup: Miso soup with Daigen miso
- Sweet: Monaka ice cream with Tanba black soybean kinako
Garden Kaiseki Course
A premium plan featuring charcoal-grilled Japanese black beef shabu-shabu, three varieties of seasonal fresh fish, and colorful soy milk dishes. Perfect for special occasions and business dinners in a private room overlooking the garden.
Weekday Special Price:
- With Light All-You-Can-Drink: 9,500 yen (10,450 yen with tax)
- With Premium All-You-Can-Drink: 10,700 yen (11,770 yen with tax)
Weekend/Holiday Price:
- With Light All-You-Can-Drink: 10,000 yen (11,000 yen with tax)
- With Premium All-You-Can-Drink: 11,200 yen (12,320 yen with tax)
Menu (11 dishes):
- Bowl: Tofu mizutōfu
- Appetizer: Wagyu tataki, sashimi yuba, golden sesame tofu
- Sashimi: Three varieties of today's fresh fish
- Tofu: Freshly made Yasumaru tofu
- Medium dish: Homemade grilled sesame tofu
- Small pot: Red sea bream, cod milt, and yuba in sea urchin shabu-shabu
- Fried dish: Seasonal soy milk croquette
- Grilled dish: Charcoal-roasted Japanese black beef - lava style
- Meal: Three pieces of Edomae sushi
- Soup: Miso soup with Daigen miso
- Sweet: Monaka ice cream with Tanba black soybean kinako
Light All-You-Can-Drink: Casual free drinks without beer - sours, cocktails, shochu, soft drinks, etc.
Premium All-You-Can-Drink: Free drinks including bottled beer and carefully selected Japanese sake by a sake sommelier - 30 menu items total
Note: All plans include Light or Premium all-you-can-drink pricing.
A private room fee of 500 yen (550 yen with tax) per person applies.
Private room fees are waived during lunch hours.
Yasumaru's Specialties
1. Yasumaru Tofu
Made with high-sugar Hokkaido "Fukuyutaka" soybeans and "Toyomasari," called the yokozuna (champion) of soybeans for its rich flavor and aroma, combined with Goto sea bittern. Guests can enjoy creamy homemade tofu made from premium ingredients in various dishes that highlight the umami and flavor of the soybeans.
2. Edomae Sushi
The rice is made with "Yamabuki," an amber-colored red vinegar using traditional Edo-period methods, reproducing a rich taste and deep umami. Japanese sushi chefs embody the techniques of vinegar-curing, kelp-curing, marinating, boiling, and simmering in each piece.
3. Golden Dashi (Broth)
Made daily by craftsmen using the highest quality sun-dried kelp from southern Hokkaido and bonito flakes used in high-end restaurants and rarely available to the public. This dashi maximizes the flavor of ingredients in various dishes and sushi.
4. Soy Sauce
The sashimi soy sauce is made with additional katsuobushi (bonito flakes) using a layering technique, adding depth and mellowness for an elegant flavor that highlights ingredients - Tosa-style soy sauce.
The nikiri (boiled) soy sauce uses Yuasa soy sauce from Wakayama, established in 1881, and hon-mirin with 160 years of history.
5. Salt
Three types of salt are used to best complement the ingredients: "Akane salt from the Goto Islands," "British Maldon salt," and "Tamamo salt using seaweed from Sasagawa, Niigata."
Venue Information
Name: Mamefuya Yasumaru - Tofu, Sushi, and Japanese Cuisine
Address: 1-24 Hidenin-cho, Tennoji-ku, Osaka
Google Maps: https://maps.app.goo.gl/Szf5pHzsoWFhukWg9
Phone: 06-6776-8809 (Reservations: 2:00 PM to 6:00 PM)
Hours:
- Lunch: 12:30 PM to 3:00 PM (Last order 1:30 PM)
- Dinner: 5:00 PM to 10:30 PM (Last order 9:00 PM)
Website: https://www.opefac.com/#restaurants
Note: Allergy accommodations are not available. Guests must be 10 years of age or older.
The private area will operate for dinner only through the end of the year, with lunch service beginning in the new year.
