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At Teppanyaki Ousaka in Osaka, sukiyaki is reimagined and cooked directly on the teppan.

The dish begins with a block of Omi Wagyu Striploin.
Not pre-sliced. Not portioned. Cut fresh on the spot. Thick enough to hold structure, yet thin enough to melt.

On the teppan, the Wagyu is lightly brushed with their original soy-based sukiyaki sauce, then finished with freshly shaved truffle.

It feels familiar, but at the same time, completely different.
A classic Japanese dish seen from a new angle.

๐Ÿ“ Teppanyaki Ousaka
Hotel Plaza Osaka 19F
1-9-15 Shinkitano, Yodogawa-ku, Osaka, Japan

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6 Comments

  1. Everything looks good but need to sharpen the knife up alittle bit,look alittle dull-he just made an ugly cut on that sliced meat

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