A 12 course Wagyu experience in Osaka at Isseki Sanchō.
This is how we revisited 一石三鳥 and saw how the concept evolved.
The group began with Yakitori in Tokyo in 2020, expanded into Yakiniku, and later opened in Osaka. We first visited this location shortly after it opened in 2022. Returning now, the atmosphere felt more settled yet still energetic.
The course moved through twelve chapters, from Wagyu sirloin yukke and thick cut tongue to filet katsu, tare grilled yakiniku, claypot rice, and reimen.
From Yakitori roots to a broader Wagyu expression, the philosophy remained consistent. Ingredient focused, structured, and paced as a full experience rather than individual dishes.
If you are exploring Wagyu courses in Osaka, this is one amongst locals’ lists.
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