Lunch at Gyukatsu Yosakura, a Wagyu gyukatsu restaurant that opened in October and is already building a strong reputation in Osaka for its precision and concept.
Behind Yosakura is CEO Kazumi Ishizuka, whose path into food is anything but conventional. From studying beef preparation at meat academies in Gunma, to living as a nomadic web developer across Japan and Thailand, his background blends technique, creativity, and a global mindset. Today, all of that experience comes together under the Yosakura brand, which spans Wagyu, sushi, and modern Japanese dining concepts both in Japan and abroad.
The focus here is Wagyu gyukatsu.
Lightly coated, fried just enough to create a delicate crust, and served rare inside. Each slice is finished at the table, letting you control the heat and doneness yourself. It’s interactive, precise, and deeply intentional. A style that respects both the beef and the diner.
Today’s cuts included:
• End of ribeye from Miyazaki Wagyu
• Kobe Beef by Usunaga
Menu highlights:
• Kobe Wagyu Gyukatsu Set with ikura rice – ¥7,200
• Wagyu Gyukatsu Set with Wagyu rice – ¥4,700
• Gyukatsu sandwich (limited to 10 per day) – ¥3,100
A place where technique, storytelling, and Wagyu culture meet in a very modern way.
📍 Gyukatsu Yosakura Nagahoribashi (牛カツ 世桜 長堀橋)
@gyukatsu_yosakura
1 Chome-3-13 Higashishinsaibashi, Chuo Ward, Osaka, 542-0083
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1 Comment
too much carbohydrates, it lowers the nutritional value 😊