Wagyu Oyster Blade, Picanha, Rump 🔥 All in Osaka

Hand slicing Wagyu instead of machine portioning.
This was part of our visit to Kitan Minamisemba in Osaka.

Many Yakiniku restaurants rely on machines to portion the beef, sometimes using partially frozen meat to keep the slices uniform. Some places, however, still prefer to slice every cut by hand for each order.

At Kitan Minamisemba, head chef Kaisei San prepared several Wagyu cuts directly for us. Among them were Manyo Gyu Oyster Blade, along with Hokkaido Wagyu Picanha, Rump, and Tri Tip.

Watching the cuts being portioned fresh adds another layer to the experience. Each slice is adjusted for thickness and structure depending on how it will be grilled.

📍Kitan Minamisemba
B1F, 4-11-22 Minamisemba, Chūō-ku, Osaka (大阪市中央区南船場4-11-22 B1F)

Hours
Every day 11:00–15:00 / 17:00–23:00

Phone
+81-6-6226-7472
Reservations recommended, especially for courses.

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