Omi Beef Sukiyaki, Reinvented on the Teppan | Osaka

SUKIYAKI, WITHOUT THE POT

Sukiyaki has always been a pot dish. Thin slices of beef simmered in a sweet soy broth. That’s how it’s been done for over a hundred years.

This isn’t that.

Here’s where the Ōmi Beef striploin ended up after it was portioned: straight onto the teppan, brushed with the restaurant’s own soy-based sukiyaki sauce, and finished with freshly shaved truffle. No pot, no simmering. Just heat, fat, and the smell of seared Wagyu hitting that sweet soy.

It tastes familiar and completely new at the same time. That’s the thing Teppanyaki Ousaka does so well. They take dishes Japan has spent generations getting right and show you another way to look at them.

See the whole striploin portioned at the counter first → [[fill: link to the portioning video]]

📍 Teppanyaki Ousaka
🏠 Plaza Hotel Osaka 19F · 1-9-15 Shinkitano, Yodogawa-ku, Osaka
Book ahead for the counter seats.

🛒 Wagyu shipped to the US & EU → humansofwagyu.com
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Audio: “Cello Sonata in A minor, RV 44 (Vivaldi, Antonio)” by Ivan Dolgunov — http://creativecommons.org/licenses/by/3.0/
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