Wagyu Topside & T Bone Soup 🔥 Osaka Interpretation

Hitsumabushi is usually prepared with Eel. At this restaurant we recently visited, they prepared it Wagyu instead.
This was our experience at Yakiniku T in Osaka.

Hitsumabushi is a well known dish from Nagoya, traditionally made with grilled eel served over rice and finished with broth. Here, the restaurant took a different direction.

Instead of eel, they used Wagyu and paired it with a T Bone based soup, creating their own interpretation of the dish. The format remains recognizable, but the flavors shift toward beef.

Seeing regional dishes adapted through Wagyu shows how Japanese cuisine continues to evolve while keeping familiar structures.

Save this for your next Osaka visit and subscribe as we continue exploring Wagyu and Japanese food culture.

📍 Yakiniku T (Nakameguro Group)
〒556-0012 Osaka, Naniwa Ward, Shikitsuhigashi, 3 Chome−11−8 アパホテル 1F

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