Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
AUBE
(AUBE)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday, Sunday
Online reservationInstant reservations. No sign-up required.
Close
Specialities
Chef
Koji Azuma - Creating Chinese Cuisine That Can Only Be Experienced in Japan
Food
"Beijing Duck and Shark Fin Styled with Amazing Arrangements: The Star of the Course"
Space
From Secret Alleys to a Luxurious Adult Hideaway
Set menu
AUBE Premium Course10 items
We offer a special omakase course featuring approximately ten carefully selected dishes.
Review
-
S.Y Nのグルメ日記
Osaka
Review 7,097 postsFollowers 6,805 peopleAUBE! Shin's Gourmet Diary
AUBE, a Chinese restaurant located a 6 to 8-minute walk from Naniwabashi Station, offers a...View details
Visited on December, 2025
1 time
-
Review 139 postsFollowers 64 peopleMy first visit to AUBE. I reserved the AUBE Extreme Course because I wanted to enjoy delic...View details
Visited on December, 2025
1 time
-
Review 6,288 postsFollowers 14,607 peopleEnjoy Chinese Cuisine in a Luxurious...
I revisited "AUBE," located in Osaka City. This restaurant has received the Tabelog Award...View details
Visited on November, 2025
2 times
Restaurant information
Details
| Restaurant name |
AUBE
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
Selected for Tabelog Chinese WEST "Tabelog 100" 2023
Selected for Tabelog Chinese WEST "Tabelog 100" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
百名店 選出歴
中国料理 百名店 2024 選出店
食べログ 中国料理 WEST 百名店 2024 選出店
中国料理 百名店 2023 選出店
食べログ 中国料理 WEST 百名店 2023 選出店 |
| Categories | Chinese |
| Phone number (for reservation and inquiry) |
06-7777-5378 |
| Reservation availability |
Reservation only
(Note) Cancellations or reductions on the day of the reservation will incur a cancellation fee (100% of the meal cost per person). If there are four or more guests and space is available, the reservation will be for a private dining experience. |
| Address |
大阪府大阪市北区西天満4-4-8 2F |
| Transportation |
- 8-minute walk from Yodoyabashi Station on the Midosuji Line 492 meters from Naniwabashi. |
| Business hours |
|
| Average price |
JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
10% service charge Original text 10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
6 seats （ For private reservations, we can accommodate up to 7 guests.） |
|---|---|
| Maximum party size | 7 people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable There is a coin parking lot nearby. |
Feature - Related information
| Occasion |
|
|---|---|
| Family friendly |
Please consult us by phone for private reservations. |
| Dress code |
Smart Casual |
Find Similar Restaurants （Area)
Naniwabashi Sta.
Minamimorimachi, Tenma, Tenjin
Osaka City
Osaka
Kita Ward, Osaka City
Categories
Rankings in nearby areas
閉じる
ChefKoji Azuma - Creating Chinese Cuisine That Can Only Be Experienced in Japan
Born in 1980 and from Osaka Prefecture, he aspired to become a chef at the age of 21 and joined "Ishingo" in Akasaka. After gaining experience, he became the head chef at "Bifun Higashi" in Shimbashi, which is run by his family, in 2006. In 2011, he returned to Osaka and simultaneously opened "Chi-Fu" and "Az/Bifun Higashi." His participation in the 2014 World Chinese Cuisine Competition, where he became the first Japanese to win third place, was driven by his desire to express Chinese cuisine in a way that only a Japanese person could, which became a catalyst for establishing the neo-classical Chinese cuisine style.
Food "Beijing Duck and Shark Fin Styled with Amazing Arrangements: The Star of the Course"
The course, which changes every two months, consists of around 10 dishes, including classic Beijing duck and shark fin. The highly acclaimed Beijing duck is uniquely presented sushi-style, with caviar and seasonal fruits scattered on top of rice, showcasing a high degree of creativity. First, it is displayed for guests to enjoy visually, and then it is rolled and finished right in front of them. Additionally, there are many dishes that pair well with drinks, such as shark fin served with sauces that highlight seasonal ingredients, and marinated tuna and Shanghai crab in Shaoxing wine.
SpaceFrom Secret Alleys to a Luxurious Adult Hideaway
At the end of an approach reminiscent of a back alley in Hong Kong illuminated by red neon lights, there is a waiting room furnished with comfortable sofas. Beyond that, a modern yet calming counter, inspired by the concept of "AUBE" (dawn), unfolds in shades of brown and gold. The oval ceiling, finished by a plaster craftsman, along with tables made from wall materials, doors incorporating washi paper and silver leaf, and artistic objects, all showcase the rich craftsmanship of Japan throughout the space.
Aiming for Neo-Classical. Visiting producers each season to elevate special Japanese ingredients into Chinese cuisine.
Opened in 2018 as a new stage for Chef Azuma, who runs "Chi-Fu" and "Az/Bifun Higashi" in Nishi-Tenma, Osaka. He offers "Neo-Classical Chinese Cuisine" that utilizes traditional Chinese cooking techni...ques while highlighting the unique ingredients from various regions across Japan.
Each dish maximizes the flavors and textures of the ingredients, delivering surprise and delight with every bite.
Additionally, Chef Azuma, a certified sommelier, structures the courses with a focus on wine pairings, making it a distinctive dining experience.