Omi Wagyu Chateaubriand Katsu Sando at Teppanyaki Ousaka in Osaka. A familiar dish, prepared in a different way. Katsu Sando…
Wagyu Chateaubriand at Nikusho Nakata in Osaka. This visit was part of their 25th anniversary course. Nikusho Nakata has been…
Omi Wagyu Chateaubriand grilled right in front of us in Osaka. This was part of our experience at Teppanyaki Ousaka.…
What does “Rosu” (ロース) really mean? On a Yakiniku menu in Japan, Rosu doesn’t refer to a single cut. It…
At Teppanyaki Ousaka in Osaka, sukiyaki is reimagined and cooked directly on the teppan. The dish begins with a block…
At Teppanyaki Ousaka in Osaka, every sukiyaki dish starts with precision. This is Omi Wagyu Striploin, portioned fresh right in…
Visiting Osaka soon? This restaurant in Nagai, Osaka specializes in Dry Aged Wagyu Beef. At Matasaburo, the focus is simple.…
From the farm to your home at Gui’s Burger in Ashiya. This is how we prepare and pack one of…
The steak course at Kitan In in Osaka. Two cuts from the same Manyo Wagyu. Hiro San prepared both Sirloin…
Continuing the Wagyu course at Kitan In in Osaka. This section moves into seasonal seafood and aged Wagyu. Hiro San…
The beginning of the Wagyu course at Kitan In in Osaka. This is how the evening starts. Hiro San opens…
Wagyu Striploin sushi prepared over Binchotan charcoal. This was part of our course at Kobe Yuzaburō. The Striploin was sliced…