Wagyu Sukiyaki in Osaka, Japan.
This was part of our visit to Nikusho Nakata during their 25th anniversary course.
The Sukiyaki here is not fixed. It changes with the seasons.
The restaurant uses fresh, locally sourced vegetables, adjusting the balance of the sauce to match the ingredients available at that time of year. The goal is not to standardize the dish, but to keep it aligned with the season.
The beef used in this course was Wagyu Striploin, bringing structure and richness to the dish while staying balanced with the vegetables and broth.
It is a different way of approaching Sukiyaki. One that evolves over time rather than staying the same.
📍 Nikusho Nakata Honten
5F, Gendai Koisan Building
1-7-16 Namba, Chuo-ku, Osaka, Japan
☎ 06-6214-8989
Instagram: @nikusyo_nakata_honten
Save this for your next Osaka visit and subscribe as we continue exploring Wagyu and Japanese food culture.
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1 Comment
Que rico