Wagyu Hitsumabushi 🤯 Yakiniku Twist on a Classic

This was at Yakiniku T in Osaka.

Their interpretation of Hitsumabushi, a dish traditionally made with eel from Nagoya.

Instead of eel, they use Wagyu, paired with a T-Bone based soup.

The structure of the dish remains familiar.
But the ingredients shift the experience completely.

A classic format, reworked through Wagyu.

A different way to approach something traditional.

📍 Yakiniku T (Nakameguro Group)
3-11-8 Shikitsuhigashi, Naniwa-ku, Osaka, Japan

Instagram: @yakiniku_t_osaka

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