This is Kitan In in Osaka.
The steak course, part 3.
Hiro San prepared two cuts from the same Manyo Wagyu.
Sirloin in front, Ribeye behind.
Both were dry aged for around two months, then grilled and served simply with salt. No distractions. Just the character of each cut.
Even from the same animal, the difference is clear.
Texture, fat distribution, and how each bite develops.
To accompany the steak, Hiro San served freshly harvested bamboo shoots from Kagoshima. Only available that day, marking the beginning of spring ingredients in Japan.
A small detail, but one that shows how the course evolves with the season.
The result is balance.
Precise cooking, clean Binchotan flavor, and seasoning that supports the beef rather than overpowering it.
More of the course coming next.
📍 Kitan In
1F, 1-9-21 Shinsaibashisuji
Chuo-ku, Osaka, Japan
☎ 06-4708-4129
Reservation required
Typically around 6 months in advance
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3 Comments
This guy is the best in the world
This guy is the best in the world. I would love to be able to go to his restaurant and enjoy this with my wife. What an amazing experience. I’ve seen these videos so many times. Where is this at?
This restaurant was located in kitan at osaka