I was taken there by a friend. I forgot to take photos of the food. It's a cozy Japanese-style space with a nice atmosphere. The food was delicious, especially the shabu-shabu meat. The young part-time staff member seemed a bit flustered while pouring drinks, which didn't quite match the vibe of the restaurant. It seemed like there was some kind of set course, but since we didn't make a reservation or pay, I'm not sure about the prices. The food was really tasty, but the restaurant is a bit far from the station and located on the second floor of a narrow building in Shinsaibashi. The area also feels a bit sketchy with love hotels and adult entertainment venues nearby, so I don't really want to go back. (Personal opinion) Probably not the best choice for a date...

"What is your favorite hot pot?" When asked this question, Nanikuro would undoubtedly answer "pork shabu-shabu." Originally a favorite of his father, pork shabu-shabu was a staple in Nanikuro's household every winter Saturday. As a child, he didn't understand the deliciousness of it at all, but as he grew older, he realized its charm. Now living alone, he enjoys pork shabu-shabu once a week, regardless of the season. He never gets tired of it. And he prefers ponzu sauce over sesame sauce. Nanikuro and another person strongly agreed that "pork shabu-shabu is the best hot pot!" So they decided to go out for shabu-shabu together. They ended up at a beef shabu-shabu restaurant in Namba. Nanikuro was not a fan of beef shabu-shabu, but he trusted the recommendation of a friend who also praised this restaurant. Moreover, when checking the reviews of this place, Nanikuro saw a comment from that friend saying, "I want to try this place once!" So, they decided to give it a try. The menu they received included: - Appetizers: tofu, tomato soup, cream cheese marinated in miso, seaweed, and eel sushi - Special selection of female Kobe beef shabu-shabu - Porridge - Seasonal fruit sherbet First, they toasted with draft beer. Nanikuro, who doesn't like tomatoes, surprisingly enjoyed the tomato soup appetizer. The seaweed, with its firm texture, was perfect for the season. The eel sushi had a hint of wood sorrel fragrance. Then, the main dish, Kobe beef shabu-shabu, arrived. The beef, a genuine Kobe variety, was from a female cow. The meat melted in the mouth, a clear difference from any beef shabu-shabu Nanikuro had eaten before. Nanikuro preferred ponzu sauce over sesame sauce. The combination of meat and vegetables in shabu-shabu was a delightful experience. They also ordered sake, "Senshin," recommended by their friend. Nanikuro, not a big drinker, found the sake unnecessary but enjoyed the experience. The meal ended with porridge cooked with the rich flavor of beef. Nanikuro, who usually doesn't eat beef shabu-shabu, was pleasantly surprised by the deliciousness of the meal. Shabu-shabu in a refined setting in Namba was a unique experience. Nanikuro learned not to judge things based on preconceptions. Shabu-shabu addiction, or "shabu-tora," as they called it, was a great experience. They enjoyed the meal together.

We went to a restaurant for beef shabu-shabu, even though we usually praise pork shabu-shabu as the best. This place was recommended on TV and we've been wanting to go for a while. When invited, we immediately said yes. The restaurant had a calm atmosphere and a luxurious interior. We sat down nervously. We started with a toast with beer and then received an explanation about the appetizers. The smooth texture of the tofu was amazing. The cheese plate, eel sushi, and other appetizers were delightful. Then it was time for the hot pot! We started with yuba which melted in our mouths. We dipped the beef in the broth for a rich flavor and enjoyed it with ponzu sauce. The sake menu had a new discovery - Washin! This sake cleanses the soul and is perfect without any side dishes. To finish, we were surprised by the shime dish - ox tongue in bonito broth. The aroma was amazing and enhanced the flavor of the beef. It was like eating a beef shabu-shabu flavored tea soup. It was delicious and we were grateful for the wonderful evening.

About a 5-minute walk north from Namba Station in Osaka, you'll find Kyuzoan in Nishi Shinsaibashi. This restaurant is part of the popular Oxon Group known for its high-quality steaks, located on the second floor. The dishes, including kombu dashi, black wagyu beef, vegetables, and sauce, all show a great attention to detail. The female A5 rank black wagyu beef has a rare texture that literally melts in your mouth when enjoyed rare. The kind and gentle service from the owner mama adds to the experience. With 45 years of history as a well-established steak group, you can be sure to enjoy top-notch meat here! Visited in April 2019: I was in the mood for some shabu-shabu meat. Since I had previously visited Steak Oxon and heard they also have a shabu-shabu restaurant, I decided to check it out. The restaurant is located upstairs next to Oxon. Unlike Oxon, this place has a more traditional Japanese atmosphere. I decided to enjoy some good drinks as well. I started with a Highball with Suntory Yamazaki 12 years. The price was around 1800 yen. Shabu-shabu course for 10,800 yen included: - Appetizers (bamboo shoot with miso dressing, simmered sea bream roe and peas, mentaiko cheese, tomato soup with myoga) - Black wagyu beef shabu-shabu - Zosui (rice porridge) - Matcha sherbet For drinks, I had: - Fukui Kokuryu Junmai Daiginjo for 1,296 yen - Niigata Senshin Junmai Daiginjo for 1,944 yen - Hyakunen no Kodoku for 1,620 yen First, the appetizers were served. The flavors of the ingredients were rich and delicious. The bamboo shoot with miso dressing, sea bream roe, and peas, and tomato soup were all delightful. The owner mama then arrived and started the shabu-shabu. The broth was made with Rishiri kombu. The sauces were interesting, with the usual ponzu and sesame sauce, but also black sesame and kanzuri options. The vegetables included yuba (tofu skin), nama-fu (wheat gluten), Yoshino kudzu, Chinese cabbage, onion, asparagus, chrysanthemum greens, and mizuna. The kudzu was a standout, with a chewy texture that was really enjoyable. The black wagyu beef, which was A5 rank from Oita Prefecture, was cooked to a light pink and had a melt-in-your-mouth texture. It was truly delicious. The meal was quite filling with the generous amount of vegetables and the amazing meat. The zosui with a sweet umeboshi (pickled plum) was a unique and tasty way to end the meal. Finally, I had matcha sherbet to finish off the course. Overall, the shabu-shabu at this long-standing steakhouse was exceptional. The quality of the black wagyu beef, the attention to detail with the vegetables, and the interesting sauces made it a fantastic dining experience. And the lovely service from the owner mama added to the charm of the place. It's a great restaurant for sophisticated adults. Me? I'm a sophisticated adult male. Thank you for the meal!

On this day, I went out for drinks again~ヽ(´▽｀)/ And, I wanted to come here for a while♪ Although Okuson-san had been here before, it was my first time♡ I made a reservation for 7:00 PM on a weekday and visited the place(｀・ω・´)>!!!!! As I entered the entrance of the building, there was a staircase with a fortress-like atmosphere that was so cool~ヽ(´▽｀)/ My excitement level went up(･∀･) I felt my back straightening up automatically(･∀･) Inside the restaurant, there was a lovely ambiance♪ The owner politely escorted us to our seats. I felt a surge of excitement(･∀･) The drink menu was similar to the one at Okuson-san's place! I ordered the Asahi beer with a peach chaser(｀・ω・´)>!!!! For food, we had the 10,800 yen course♡ ●Appetizers (Bamboo shoot with wood sorrel dressing, simmered sea bream roe and green peas, mentaiko cheese, tomato jelly with myoga) The presentation was so beautiful that it got me excited(ﾟ∀ﾟ) The sea bream roe that I love had a delicate and exquisite taste, and the green peas had a lovely aroma and were delicious. The surprise for me was the tomato jelly! It was pure tomato and had a refreshing acidity to it, which I really liked♡ The combination of mentaiko and cheese was just perfect, and I enjoyed it while sipping on my drink! ●Premium black beef shabu-shabu ●Seasonal locally sourced vegetables (Chinese cabbage, onion, asparagus, chrysanthemum greens, mizuna, enoki mushrooms, carrot, shiitake mushrooms) ●Authentic Yoshino kuzu ●Freshly made today, raw yuba and raw fu with Rishiri kombu broth! The aroma of this dish was irresistible! The fragrance alone made me want to drink more! The various accompaniments for the shabu-shabu were brought out, such as ponzu sauce, sesame sauce, black sesame and kanzuri, and shichimi togarashi on the table for your preference. At the beginning, the hostess demonstrated how to do the shabu-shabu step by step, which was reassuring♡ First, the yuba was dipped in the hot pot and then into the ponzu sauce. The smooth and creamy yuba was delicious! Next, the asparagus was surprising! The hostess sent instructions on how to eat it! Hostess: "Say 'As-pa-ra-gus' slowly five times, and it's ready♡" So, say it slowly? As-pa-ra-gus... Asparagus... Asparagus... Asparagus... Asparagus... Asparagus... Alright, it's ready~ヽ(´▽｀)/ I always thought asparagus needed to be boiled more, but this quick blanching was perfect! It had a crisp texture and tasted delicious! The sweetness of the onion was so intense and tasty, and the Chinese cabbage was cut in a way that made it crunchy, providing a variety of textures to enjoy♡ And then, the meat♡ It was cooked just right, with a hint of pink remaining. The beautiful marbling was so flavorful and tender( ´艸｀) It was undeniably delicious! I preferred the sesame ponzu sauce, so I dipped it in ponzu first and then a little sesame sauce♪ Never the other way around! Dip it in ponzu first, then sesame sauce(･∀･) ●Rice porridge and pickles Rice porridge made with the delicious meat and vegetables broth... It was obviously delicious(･∀･) With plenty of eggs, it had a creamy texture and was simply exquisite! The slightly sweet honey plum added a nice touch, which was also delicious♪ A quick and satisfying snack♪ ●Dessert

I made a promise with my friend Mairebi-san, whom I became close to at the last meetup, to go eat delicious food together. This time, we decided we wanted to eat meat, so we made a reservation at a restaurant on the second floor of Steak Oxon to enjoy some super delicious meat. When we arrived at the restaurant at the reserved time, the owner greeted us with a lovely smile. We started with drinks - as we are not big fans of alcohol, we chose black oolong tea and apple juice from the non-alcoholic drink menu. Cheers! The appetizers were delicate, beautiful, and delicious, making us feel the spring vibes. The small round balls on skewers were made of cream cheese and mentaiko - so tasty! The bamboo shoots were also incredibly delicious. After the appetizers, it was time for the highlight - the shabu-shabu. We had the premium black-haired female Wagyu shabu-shabu with seasonal vegetables, fresh yuba, and seitan. The chef and the owner took care of everything, making sure the meat and vegetables were cooked perfectly in the shabu-shabu pot. We enjoyed dipping the meat in various sauces like ponzu, sesame, and spicy condiments. The fresh yuba and seitan were also amazing. The meat was so tender and melted in the mouth. Even though it seemed like a lot at first, we finished it in no time. The chef personally cooked the shabu-shabu in front of us, making the experience even more special. We felt incredibly happy and indulged. We ended the meal with a delicious yuzu sherbet. Afterward, the owner invited us to the basement of the same building for siphon coffee and a strawberry cake made by the pastry chef. The basement space was luxurious, with large furniture that made us feel like we were in a celebrity's living room. We enjoyed the aromatic siphon coffee and the scrumptious strawberry cake. The coffee aroma was divine. The two and a half hours we spent at the restaurant were filled with happiness. It was an incredibly blissful time. Thank you for the feast!

On the second floor of the long-established steakhouse "Oxen," there is a shabu-shabu restaurant called "Kyokusan." I had the pleasure of dining with the elegant Myレビ lady at such a wonderful restaurant! When you go up the stairs next to Oxen, you will find Kyokusan, which has a very elegant atmosphere, so I was quite nervous when entering. What made me even more nervous was that it was a full-service shabu-shabu experience!! I didn't have to cook the shabu-shabu myself, which was a pleasant surprise! The beautiful marbled beef, just turning a nice pink color, is placed in a dish with sauce. There are three types of sauce - ponzu, white sesame, and even black sesame sauce! You can choose your favorite sauce, but I found that dipping the meat in white sesame and then mixing it with ponzu was delicious - creamy and slightly tangy. The vegetables are cooked at just the right timing for each ingredient, allowing you to truly savor their flavors. I was impressed by the homemade kuzukiri made from Yoshino kudzu. It was so transparent and had an amazing chewy texture. The condiments, such as kan-zuri, and the tea were also carefully selected from Kyoto's Ippodo Tea Co. The most impressive part was the owner's attentive service. While taking care of our shabu-shabu, he was also providing service at the steakhouse on the first floor and even making coffee in the lounge downstairs. He was constantly looking out for all customers. As someone in the service industry, I aspire to learn from him. The fact that he has been running this place for 40 years speaks volumes about his character. I'll make sure to save up for another visit to meet this wonderful owner again! Next time, I'll try the steak side!♡

Atmosphere: Semi-private room. The age group of customers is slightly older, and it is a calm place to eat. Service: A kind and gentle woman serves the dishes and helps with putting ingredients into the hot pot. Taste: I enjoyed the pre-shabu-shabu course dishes. I would like to go back when the seasons change. The meat slices were thick and large, so three pieces were enough for me. There were multiple sauces and condiments, but I still got a bit tired of them.

First of all, the head chef is very friendly. He explains his dedication to ingredients. This restaurant is highly recommended for those who can enjoy the food after receiving the explanation.

Every day, it's unbelievably hot, isn't it? The heat is so intense that it's hard to maintain an appetite. To combat the heat, I decided to build up my stamina! On a day when I had plans to go out, I thought of having a luxurious meal to celebrate the midsummer day of the ox. After checking reviews on a food review website, I found a promising restaurant. However, I didn't have the courage to go alone, so I asked a fellow reviewer to accompany me. The restaurant was located near Namba, not too far from Shinsaibashi. It was a high-class establishment called "久壺庵." The owner, a young and beautiful person, led us to our table and provided us with aprons. We started with a delicious appetizer consisting of various dishes like seaweed vinegar, corn, bruschetta, and more. The appetizer included a special delicacy of pufferfish roe pickled in sake lees, which was a delightful surprise. We enjoyed some bottled beer and sake with our meal. The highlight of the meal was the hot pot, which was served with two types of sesame sauce, fresh vegetables, and various ingredients like tofu skin and yomogi (mugwort). The owner provided detailed explanations about each dish and sauce, making the dining experience even more enjoyable. Overall, the meal was exquisite, with a perfect balance of flavors and textures. It was a delightful dining experience that I will cherish.

Thanks to an invitation from Mairebi-san, we had a small girls' gathering and came to a restaurant where we can enjoy delicious shabu-shabu. The first floor is a steakhouse called Oxon, and this restaurant is located on the second floor. There is also a tea room at the back, creating a lovely Japanese-style atmosphere. We were guided to the counter seats and started with a toast with beer. The appetizers included seaweed vinegar, corn, bruschetta (cheese and blowfish roe), myoga, sardines, and more, all of which paired well with beer. The seaweed vinegar was particularly delicious with its finely cut seaweed and perfect vinegar taste. The blowfish roe bruschetta was also amazing. The shabu-shabu with black-haired Japanese beef included vegetables like cabbage, carrots, vermicelli, enoki mushrooms, shimeji mushrooms, yomogi fu, eggplant, yuba, spinach, mizuna, and pumpkin. The meat melted in the mouth, especially when dipped in ponzu sauce with grated daikon, green onions, and shichimi pepper. The cabbage leaves with sesame dressing and pickles were also tasty. The yuba melted beautifully, and the yomogi fu with black sesame dressing was delicious. The other vegetables were also very tasty. The rice porridge with soft-boiled egg and pickles was made with a refined broth and was delightful. For dessert, we moved to a room downstairs with live piano music and enjoyed a water fruit dessert of pear and cassis sorbet. The herb tea made from peppermint, stevia, and lemongrass was refreshing, and the siphon coffee we ordered separately was aromatic and served in a beautiful cup. It was a delightful dining experience.

On the first floor of Oxonville is Steak Oxon-san, and on the second floor is a shabu-shabu restaurant run by the same owner. Downstairs, you can enjoy desserts and occasionally attend events hosted by the owner. This time, there was a mini concert featuring violin and piano. We started with appetizers, which looked like grilled shirako but turned out to be homemade sesame tofu. We cooked thinly sliced marbled meat in a pot on an IH heater, and when we lifted the lid, we saw gold flakes floating on the broth. The meat was so tender and melted in our mouths. We enjoyed the meal with a glass of whiskey on the rocks. After finishing with a porridge, we headed downstairs for the concert, featuring an Italian violinist and a Japanese pianist. It felt like a luxurious experience, but I must admit I got a bit sleepy towards the end. Overall, it was another delicious and happy dining experience. Thank you for the meal!

Steak Oxon is located on the second floor of Oxonville, which is owned by the same owner as Oxon. We had a private party with about 10 people. There are various hot pot and kaiseki options, but on this day we had the Kobe beef shabu-shabu course. The meat was of excellent quality and very delicious. Before the shabu-shabu, various dishes were served, all of which were extremely tasty. The menu includes many high-priced items, but what surprised us the most was the wine selection. When we opened the drink menu, we saw Chateau Mouton Rothschild and Romanee-Conti lined up. The prices ranged from 300,000 to 500,000 yen. It was overwhelming. Since it was too expensive for us, we asked the female owner for advice. There was also a wine beginner among us, so the female owner recommended second-line wines that were reasonably priced, easy to drink, and would help beginners understand the goodness of wine. The first recommendation was LES FORTS LATOUR, the second wine of Latour, which still cost around 60,000 yen. Next, we were encouraged to try Chateau Clerc Milon, known for its prime location between Mouton Rothschild and Lafite Rothschild. Finally, we chose Concha y Toro Terrunyo Carmenere, which was affordable, easy to drink, and delicious. After trying three bottles, we learned a lot about wine and felt a sense of nostalgia reminiscent of the bubble era.

One of the three precious Chinese herbal medicines, "winter worm summer grass," was used to create a valuable, rare, and expensive "kaiseki medicinal cuisine" to boost energy. I had the opportunity to enjoy it in September 2014. Kuzuan received 30 pieces of "winter worm summer grass," which are said to be more expensive than gold. They offered a limited edition of 30 servings for a limited time, with a reservation required two days in advance, priced at 14,040 yen (excluding service charge) from September 8th to October 4th. I revisited Kuzuan, and once again, it was truly amazing. The course menu featuring medicinal cuisine is rare and uses expensive ingredients, and the taste and presentation are exceptional. The atmosphere at Kuzuan is also very pleasant. The dishes and ingredients in this course were introduced briefly, including winter worm summer grass, Korean ginseng, and Tianqi ginseng, which I saw and ate for the first time. The dishes were delicious and beautifully presented. The menu included various appetizers, such as mud loach-style kabayaki, Tianqi ginseng and wolfberry flower salad, Kaga lotus root stew with red beans, and more. Each dish was meticulously prepared and delicious. One dish featured winter worm summer grass, which was stuffed inside live shrimp. The winter worm summer grass itself is a unique mushroom that grows on the larvae of moths and has a distinctive taste. The overall experience at Kuzuan was truly exceptional.

I arrived at the Korean Consulate under the watchful eye of the police officers, on the second night of my business trip in Osaka. That evening, I had work to attend to at the Hyatt Regency in Minato, where there was a standing party. I didn't touch any of the food and just had a drink to wet my throat before visiting the restaurant. I met up with a president from Hokuriku who was on a solo food tour in Osaka, along with two friendly presidents from Osaka and some clients. We were guided to a private room at around 8:15 PM. The restaurant, Kyutsuboan, is currently ranked number one in the nationwide shabu-shabu category on Tabelog. I was looking forward to the dinner party. We opted for the classic shabu-shabu, which was reasonably priced at 8,000 yen. We started with some drinks and soon the two other presidents arrived, and we all toasted to the evening. The shabu-shabu was served in a traditional style with cute female staff members preparing and serving the meat over the counter. The dipping sauces were delicious, and the meal was accompanied by sake. The meal included a variety of dishes such as appetizers, Kobe beef shabu-shabu, seasonal vegetables, and more. The food was exquisite and the service was excellent. The shabu-shabu was particularly outstanding, with the meat being tender and flavorful. The atmosphere was enhanced by the presence of a charming lady who shared tips on how to enjoy the food. Overall, it was a delightful dining experience.

I had the last year-end party with my colleagues at the company. We ordered a shabu-shabu course and sashimi. When we went up the stairs to the 2nd floor, the atmosphere of the restaurant was different from Minami, it reminded me of a Japanese garden. We were seated at an L-shaped counter with an IH cooking heater embedded in it. The restaurant can be used all year round as it doesn't get too hot even in summer. However, since we visited after Christmas, the reasonably priced wines were sold out. They had high-end wines like Opus One in stock, but we couldn't order them today due to budget constraints.

I was invited to a high-class Japanese restaurant by my business partners to discuss work. The restaurant turned out to be a high-end teppanyaki place called Oxon on the second floor. I have been taken care of by the madam of Oxon before, but I didn't know there was a Japanese restaurant above. According to my business partners, it's a place where influential people from the financial world and such come to dine. This time, we had the "Omakase Naniwa Kaiseki" course. It included appetizers, side dishes, soup, sashimi, grilled dishes, cold dishes, lidded dishes, replacement dishes, rice, pickles, and dessert, a lot of food. The head chef, Mr. Mon, used to be the deputy head chef at the Ritz-Carlton and the head chef at Hotel Hankyu before coming to this restaurant. He has won awards such as the Mayor's Award and the Governor's Award. The menu had a lot of conger eel dishes since it was summer. The first appetizer was a cool Japanese-style pudding-like dish in an ice container with grape leaves grown by the madam. The side dishes included about 30 different items, very generous. The soup had a large conger eel in it, a delight for conger eel lovers. The broth was delicious. The sashimi had fresh fatty tuna, almost like meat. All the dishes were fresh and tasty. The grilled dish was Lake Biwa ayu, with a bitterness and umami that complemented the sake. The cold dish was three meals of somen noodles. I remembered fighting with my siblings over the colored somen noodles we used to eat in the past. The dipping sauce was also delicious. If a Japanese restaurant serves dipping sauce, it's already delicious. The lidded dish included fried abalone, eggplant, and fresh sea urchin. The fried abalone was delicious. I would love to have it as a sake accompaniment... I wonder how much it costs. The replacement dish was thinly sliced pork shabu-shabu with fresh vegetables. The vegetables wrapped around the meat made it light. The rice was hairy crab and mozuku seaweed porridge. The chewy mozuku seaweed and delicious broth made me want to eat as much porridge as I could. Finally, we went to the basement to have tea in high-class tea ware and enjoy a biwa sherbet. I'm not good at making Japanese food, so I truly respect the delicious Japanese cuisine. There is a movement to register "Japanese Food Culture" as an intangible cultural heritage on UNESCO's World Heritage List. Western food is good too, but I hope that Japanese restaurants will continue to preserve and protect "Japanese Food Culture" in the future. It was delicious. Thank you for the feast!

Nankai Shinsaibashi is a long-established high-end steakhouse. The interior is reminiscent of a tea room with red pine and Kitayama cedar, creating a pure Japanese style. The warm dishes made with seasonal ingredients are served warm, while cold dishes are served in chilled containers, evoking the spirit of kaiseki cuisine. I recommend the seafood shabu-shabu course, featuring top-quality ingredients such as Kyushu tuna, otoro, and Wakayama abalone. Fresh ingredients are shabu-shabu in a broth made from kombu and Ise lobster, and served with ponzu or sesame sauce, along with a dipping sauce made from kawahagi liver.

This was the first restaurant I was taken to when I came to Osaka. Looking back now, the service was so good that it exceeded the price. The restaurant is located a little off Midosuji street. The first floor is a steak restaurant affiliated with this place, so it's easy to find. I was seated at the counter this time. I ordered the shabu-shabu course, and all the shabu-shabu was cooked and served over the counter. The meat had gold flakes sprinkled on it when it was first put in. Very luxurious. The taste was, of course, guaranteed. Delicious. Meat cooked by skilled chefs really brings out the highest level of deliciousness. In terms of quantity, if you have a small appetite, you might have a little left by the end. At this time, it wasn't a completely private room, so there was a bit of overlap with other customers towards the end of the meal (about 5 minutes before all the dishes were finished). It felt a little awkward, but I thought maybe they were rotating customers according to the timing of the dishes being served. After the meal, they served sherbet in the lounge downstairs. You go outside once and then go down to the basement from the steak restaurant on the first floor. The lounge has an old-fashioned feel, which might feel a bit intimidating to younger people. You can order coffee for an additional charge, receive explanations about the cake of the day, and spend a relaxing time. When paying the bill, the hostess said some considerate words, and I felt once again that this is the skill of a long-established restaurant. Even people in their 30s who are not used to going to such places may feel a bit nervous, but it's definitely worth knowing about. It might not be suitable for private conversations since there are chefs around, but for other occasions like business dinners or dates, you will definitely be satisfied. If you want to eat shabu-shabu, you can't go wrong with this restaurant!