The beginning of the Wagyu course at Kitan In in Osaka.
This is how the evening starts.
Hiro San opens the meal with a warm Wagyu broth designed to gently prepare the palate. It is followed by an amuse bouche of crab tartare with asparagus mousse and caviar.
The next bite brings Wagyu back to the center. A Wagyu tartare served on a crispy potato mille feuille, finished with edible flowers. The textures contrast while the flavors stay balanced and focused.
As spring approaches in Japan, Hiro San begins adapting the course to the season. Several ingredients now come from the first harvest of farms that Kitan In works closely with.
📍Kitan In
1F, 1-9-21 Shinsaibashisuji, Chuo-ku, Osaka, Japan
Reservation required
Usually booked around 6 months in advance
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