Restaurant Information

Maître Renard

TEL:06-6147-6334(12:00〜23:00)
FAX:06-6147-6343
E-Mail:info@maitrerenard.jp
Closed on: Sundays, 2nd and 4th Saturdays, National Holidays (We serve course meals only on Saturdays.)
Business Hours:Course Meals 17:45 – 19:30 (LO)
        
A la Carte 20:00 – 24:00 (23:00 LO)
*Please make a reservation one business day in advance for course meals.
*Depending on the number of reservations, we are able to serve a la carte beginning at 18:00. Please feel free to inquire.
 

 

Credit Cards: VISA, Master, JCB, AMEX, Diners and UnionPay
Private Reservations: from 15 to 24 guests
Seats: 22
Smoking Policy: Non-Smoking
Private Rooms: One semi-private room (from 6 to 10 guests, with a partitioning door)

Maître Renard

TEL:06-6147-6334(12:00〜23:00)
E-Mail:info@maitrerenard.jp
Closed on:Sundays, 2nd and 4th Saturdays, National Holidays (We serve course meals only on Saturdays.)
Business Hours:Course Meals 18:00 ~ 24:00 (LO 20:30), A la Carte 19:00 ~ 24:00 (LO 23:00)
        • *Please make a reservation one business day in advance for course meals.
        • *Depending on the number of reservations, we are able to serve a la carte beginning at 18:00. Please feel free to inquire.
Credit Cards: VISA, Master, JCB, AMEX, Diners and UnionPay
Private Reservations: from 15 to 24 guests
Seats: 22
Smoking Policy: Non-Smoking
Private Rooms: One semi-private room (from 6 to 10 guests, with a partitioning door)
Warm counter seats
Elegant table seats
Distinguished semi-private room

Access

Address: Hatsune Build. 2F, 1-5-4 DojimaKita-ku, Osaka 530-0003
Parking: None (paid parking available near-by)
By foot: 5 minutes from JR Tozai-line Kitashinchi Station, Exit 3
             8 minutes from Hankyu Umeda Station
             15 minutes from Hanshin Umeda Station


Our Chefs

Hirotake Nagano (Chef)

Born in Kameoka City, Kyoto. After learning chef basics and French cooking techniques under Head Chef Yamada at restaurant “Espoir” in The Westin Miyako Hotel Kyoto, deepened techniques and developed passions and new ideas for ingredients under Head Chef Totoki at “Les Dix temps the TOTOKI” in Ginza. After coming back to Kyoto, worked as a Chef at Kitayama “Sa・ka・mi” restaurant and “Mechant Loup” in Teramachi.
Since 2018, a Chef at “Maître Renard” in Dojima, Osaka.
 

Kozo Nagano (Chef)

Born in Kameoka City, Kyoto. Learned French cooking basics under older brother Hirotake Nagano, who at the time was Chef at “Sa・ka・mi” restaurant in Kitayama, Kyoto. After being trained in various restaurants in France, became a Chef at a famous steak restaurant in Paris, “Le Severo”. Was inspired by new ways of cooking meat and became aware of the depth of bistro. Upon returning to Japan, became a Chef at “Citron Ble”, a restaurant in Fuyachodori Kyoto that specializes in aged meat.
Since 2018, a Chef, alongside with older brother, at “Maître Renard” in Dojima, Osaka.
 

Yusaku Nishikawa (Chef)

Born in Uji city, Kyoto. Inspired by cooking while working part-time at a restaurant. Was trained at various restaurants, learning the basics of an array of cuisines. In 2018, joined “Maître Renard” as Pastry Chef by invitation of Chef Hirotake Nagano, who was impressed by his talent and chivalrousness. Likes animals, especially dogs.