Located a 5-minute walk from Shinsaibashi Station, on the 3rd floor of Galleria Acabir, this restaurant feels like a hidden gem. As you step off the elevator on the 3rd floor, you will see a display of beautiful ceramics, most likely the work of the ceramic artist Koichi Uchida. The elegance of the restaurant is evident as you admire the ceramics. When we arrived, the restaurant was fully booked except for our reserved seats, indicating its popularity. The seasonal cherry blossoms are delicately arranged in a corner, adding a touch of spring to the atmosphere. The menu includes the most popular dish, "Genji." It consists of a selection of appetizers, simmered beef, tofu skin roll, urui salad, bamboo shoot miso, whitefish and egg tofu, and marinated flounder. Each dish is beautifully presented and showcases the flavors of spring. The meal starts with a refreshing salad dressed with olive oil and salted kelp, accompanied by a sparkling wine toast. The appetizers include grilled Hokkaido scallops in herb butter sauce, paired with a Kyoto-style sake from Sasaki Sake Brewery. The meal continues with a soup made from fresh burdock from Miyazaki Prefecture, followed by a dish of half lobster with pickled vegetables and tartar sauce. The highlight of the meal is the two types of Black Wagyu beef (fillet and sirloin), expertly cooked to medium rare and served with wasabi, salt, ponzu sauce, and garlic chips. The meal also includes grilled seasonal vegetables and tofu, followed by a delicious sukiyaki with tender meat and a side of garlic rice or Wagyu beef ochazuke. The dessert consists of ice cream and warabi mochi, providing a sweet ending to the meal. The chefs at Kyofu Tetsuban Hasegawa provide a warm and welcoming atmosphere, making it suitable for various occasions such as business dinners, dates, or family celebrations. Overall, it was a satisfying and delicious dining experience. Kyofu Tetsuban Hasegawa - Address: 1-16-20 Higashi-Shinsaibashi, Chuo-ku, Osaka - Access: 5-minute walk from Shinsaibashi Station Exit 6 - Opening hours: 17:00-23:00 (last order at 22:00) - Closed on irregular days - Reservations and inquiries: Tel. 06-6241-3013

Today, my wife and I decided to have a little luxurious meal at this restaurant and ordered the "Genji" course. We started with a toast of "Kirin Brown Meister" and waited for our dishes. First, we had the appetizer "Nagatsuki Five Variety Plate" which included "Meat Sushi" with a delicious smoky flavor and tender fatty meat that melts in your mouth. Next was "Yoro Tofu" with a refreshing taste of yam and the chewy texture of figs. Then, we enjoyed "Boiled Bai Clams" which highlighted the simple yet delicious flavor of the clams. The "Matsutake and Chrysanthemum Greens" dish had a fragrant aroma of matsutake and a crisp texture of chrysanthemum greens. The "Sweet Potato Potage" was creamy and rich with the flavor and sweetness of sweet potatoes. The Miyazaki peanuts had a slight saltiness and a hint of sweetness. For the cold vegetable dish, we had the "Hasewa Salad" with cress, arugula, and sweet corn sprouts drizzled with olive oil and salted kelp. The appetizer was a sizzling grilled tongue sole from Setouchi, with burnt butter and soy sauce enhancing the flavor. The main dish was a half portion of lobster with two sauces: homemade tartar sauce and shrimp Americaine sauce, both complementing the rich taste of the lobster. For the warm vegetables, we had Kaga lotus root, Shiga bell peppers, and butter squash from Shizuoka, each offering a unique texture and flavor. The highlight of the meal was the two types of Tokushima Awa Wagyu beef: tenderloin and sirloin, both cooked to perfection and served with ponzu sauce, soy sauce, wasabi, Noto Peninsula crystalline salt, and ginger powder. As an additional dish, we had sukiyaki with a rich flavor of soy sauce and egg coating the sliced beef. The meal ended with garlic rice, made with fluffy rice, garlic, shrimp, and shiso leaves for a delicious finish. For dessert, we enjoyed premium ice cream from Takaramokujo with a hint of olive oil for a refreshing and creamy taste. The staff was attentive and explained each dish while we watched the cooking process on the teppan grill.

I went to eat teppanyaki steak. It was a course for 15,000 yen. Of course, the main dish was meat, but the course also included salad, shrimp, rice, and everything was delicious. The lobster was shown in front of me and was very fresh. The atmosphere was wonderful. It was perfect for a celebration or anniversary. It was quiet and the chef was friendly, engaging in conversation. The presentation, taste, and service were all fantastic. Thank you for the wonderful hospitality on the way back.

I went to Kyoto-style Teppanyaki Isesegawa in Shinsaibashi to enjoy seafood and meat teppanyaki. I tried the most popular course at the restaurant, called "Genji Nagori no Shizuku Ajiwai Shitate." Here is a breakdown of the course: - Appetizer: Thinly sliced sirloin cooked at low temperature, resembling soba noodles. Served in an ice bowl, the chilled beef is a refreshing start. - Sashimi: Two types of sashimi - tsubugai, kikuna, and tuna belly with ikura. The sashimi was fresh and the dashi in the houbai was excellent. - Cold Vegetables: Isesegawa Salad with early-harvest vegetables, topped with olive oil, salted kelp, and karasumi. - Appetizer: Teppanyaki of Mie prefecture sazae with butter sauce. The butter sauce with parsley and onions complemented the sazae well. - Appetizer: Chilled chawanmushi with consommé jelly and caviar. The consommé-flavored chawanmushi was simple yet flavorful, especially with the caviar. - Main Dish: Half a live lobster shared between two people, served with homemade tartar sauce and American sauce. The lobster was fresh and cooked to perfection on the teppan. - Grilled Vegetables: Potatoes, pumpkin, and shishito peppers. - Select Black Wagyu Beef: Fillet and sirloin (with an option to upgrade to fillet only for an additional fee). The Awa beef sirloin and Saga beef fillet were beautifully marbled and delicious. - Sukiyaki: Onions and wheat gluten grilled on the teppan, with Saga beef on the side. The rich egg paired well with the beef. - Rice Dish: Choice of garlic fried rice or Wagyu beef kappachazuke. The garlic fried rice had a delightful aroma, while the kappachazuke with rare beef was a luxurious treat. The meal was a delightful experience, from the fresh seafood and high-quality meat to the skilled teppanyaki cooking. Each dish was thoughtfully prepared and presented, making it a memorable dining experience.

I visited this restaurant after 4 years. A friend I hadn't seen in a few months said, "I want to eat teppanyaki♪", so I chose this place that I had visited before. This time, I had the "Genji Course 15,000 yen". ▼ -------【Appetizer】 Meat Soba / 2 kinds of sashimi / Vinegared Jun-sai / Meat Sushi【Cold Vegetables】 Hasukawa Salad of early-picked vegetables (olive oil and salted kelp)【Appetizer】 Teppanyaki of swordfish from Nagasaki (with fruit sauce)【Soup】 Chilled pumpkin soup from Nagasaki【Main Dish】 Half lobster / 2 kinds of Japanese Black Beef: fillet and sirloin【Grilled Vegetables】 Seasonal vegetables【Additional Dish】 Sukiyaki【Rice Dish】 Garlic rice (or Japanese beef kappa tea pickles)【Dessert】 Hasukawa special premium ice cream ------- We also had a champagne toast, white wine (French), and two glasses of "Iwai" highball. (Appetizer) The beginning was a refreshing dish with a block of ice perfect for the scorching heat of this season. The "Meat Soba" was not soba, but thinly sliced meat resembling soba, served with a refreshing and elegant broth with a hint of acidity. The sea bream marinated in kelp, the light and fluffy conger eel, were served in a delicious state. (Cold Vegetables) A simple yet well-balanced salad with a truffle accent, olive oil, and salted kelp adding saltiness and bitterness. (Appetizer) The unique rare taste of swordfish pairs well with the ratatouille sauce. We enjoyed this with a chilled Chardonnay. (Soup) A rich pumpkin flavor that you can enjoy. (Main Dish) The lobster is cooked while its legs are still moving, served with a moist texture and just the right amount of saltiness. The tartar sauce with a hint of bitterness was a bit too strong for my liking, but the saltiness and bitterness balanced it out. The grilled "somen kabocha" was a new experience for me, and its texture was different when served grilled compared to in soup or sashimi. (Japanese Black Beef) The "Hananogu" beef from Tottori, both fillet and sirloin were served. The condiments like wasabi and Noto Peninsula crystal salt were good, but I personally wished for more variety as the fillet was meaty and had a chewy texture, while the sirloin had a sweet fat and a rough meaty taste. The crystal salt was quite strong, and using it continuously tended to overpower the meat's flavor. As my taste for meat tends to change, especially in my middle-aged years, I would appreciate it if they could consider offering a variety of condiments. (Additional Dish) Yes, this course includes "sukiyaki" towards the end♪ The thinly sliced meat, served with raw wheat gluten, was light and enjoyable. The raw egg for dipping in the sukiyaki will be served as a tamagoyaki later on. It turned out fluffy, so it was easy to finish at this point♪ (Rice Dish) The garlic rice with plenty of whitebait was light and flavorful. It was deliciously satisfying, especially after all the meat dishes. I finished it all. This time, I started with white wine, but as the options were limited to one type each of red and white wine, I switched to highball from the middle. The "Iwai" highball I had that day had a smoky flavor.

Good evening..I came to Shinsaibashi..Summer vacation has started and there are a lot of people on the Midosuji Line (¯—¯٥)I requested a delicious teppanyaki restaurant from a gourmet acquaintance I hadn't seen in a while, and they guided me to this place (^o^)Previously, we visited a high-class kaiseki and sushi restaurant, which was fantastic..Hasegawa Honpo is here, "Sushi Hasegawa Shinsaibashi Sushi Japanese cuisine Kaiseki course Direct delivery from the production area Customer service Anago Sea urchin Salmon roe Wine"Hello! I appeared in Shinsaibashi ＼(^o^)／It's still not very crowded due to the influence of Corona..On this day, I visited "Sushi Hasegawa," produced by Shinichi Hasegawa, a former Japanese comedian ♪(…ameblo.jpGalleria Acabiru is a building designed by Tadao Ando and it is a very artistic and interesting building..The building has exposed concrete and an open ceiling, making it long and narrow inside, making it momentarily disorienting..Getting lost(•ө•)♡Today's restaurant..Kyoto-style teppanyaki HasegawaOsaka, Osaka City, Chuo Ward, Higashi Shinsaibashi 1-16-20Galleria Acabiru 3FLocation■ 5 minutes walk from exit 6 of Shinsaibashi Station on the Osaka Municipal Subway Midosuji LineDistance from Shinsaibashi Station: 302m050-5872-3339Business hours■ 17:00-23:00 (Last order 21:00)*Please contact us directly by phone for reservations after 21:00.Closed on SundaysClosed on New Year's holidays (from 12/31 to 1/4)There are carefully selected dishes at the entrance..↓The photo shows the entrance, just before going to the counter seats, and there is the only private room if you go to the right..It looks very long because there is a mirror at the back(^○^)A private space for two people only..There is a similar counter seat behind the partition in the middle of the aquarium, and it is a two-sided style..A total of 24 seats..Unlike the exposed concrete exterior, the interior is based on wood and has a luxurious atmosphere..There is a large lobster in the aquarium(•ө•)♡First in line..Since Shinsaibashi is crowded, we made a reservation for 17:00..Today's course "Genji" 15,000 yen[Appetizer] Meat soba / Two kinds of sashimi / Vinegar junmai / Meat sushi[Cold vegetables] Hasegawa salad of early-harvested vegetables (olive oil and salted kelp)[Appetizer] Grilled swordfish from Nagasaki (with fruit sauce)[First soup] Cold pumpkin soup from Nagasaki[Main dish] Half lobster[Two kinds of black beef] Filet / Sirloin[Hot vegetables] Seasonal vegetables[Side dish] Sukiyaki[Rice dish] Garlic rice (or Japanese beef kappa tea pickles)[Dessert] Hasegawa special premium ice cream◉First, toast with champagne(^o^)The chef in charge greeted us and the meal started..This ice container is refreshing to the eyes in the extreme heat(•ө•)♡The low-temperature cooked meat is thinly sliced and eaten in a soba-like style..When eaten with ice-cold dashi, the refreshing citrus scent gently wafts(•ө•)♡Perfect as an appetizer..I would come here just to eat this one dish..I really like it♬AppetizerMeat sushi, sashimi of sea bream, conger pike with plum meat, octopus with basil sauce, and the warabi wrapped in bamboo is eaten with Tosa vinegar..The size is just right and the delicious seasonal fish served makes it tasty..The chilled Tosa vinegar warabi also had a refreshing and smooth texture..The seasonal conger pike with plum meat also makes you feel the summer..◉Hasegawa salad of early-harvested vegetablesFresh and juicy vegetables with olive oil, chopped truffles for my favorite aroma, and salted kelp..The balance of olive oil and salted kelp is good, and I couldn't stop eating(^o^)While we were eating the appetizers and starters, the chef was meticulously making a lot of garlic chips..The nice aroma stimulates the appetite..◉Grilled swordfish from Nagasaki with ratatouille sauceThe fluffy white meat of the swordfish goes perfectly with the ratatouille made of vegetables and tomato base! The fruit sauce also has a gentle sweetness..It feels like summer with the swordfish and the fruit sauce..

Located 4 minutes on foot from Shinsaibashi Station ♡ With a rating of 3.53 on Tabelog, this popular teppanyaki restaurant offers a course menu priced at ¥15,000, which includes high-quality ingredients such as black wagyu beef and lobster. The "Genji" course was truly satisfying, featuring a variety of fresh seafood dishes. The restaurant, "Kyoto-style Teppanyaki Hasegawa," in Osaka/Shinsaibashi, offers a cozy counter-style dining experience. I was impressed by the live preparation of the lobster next to me. I also witnessed a birthday celebration at the neighboring table, which added to the wonderful atmosphere of the restaurant. The meal was worth every penny and I highly recommend this fantastic restaurant! Enjoy your meal! 🍽️

I visited a teppanyaki restaurant near Shinsaibashi and decided to try the 15,000 yen course this time! I usually look for cheaper options and try to save money, so this was quite a splurge for me (laughs). The course menu changes monthly, and this time it featured a variety of appetizers and grilled vegetables with ingredients like "green plums, sweetfish, sand lance, etc." It was exciting to see the seasonal ingredients used in the dishes. What left a lasting impression on me was the fact that not only the main meat dish but also all the other dishes and sauces were made without any compromise. The attention to detail in the food and the ambiance of the restaurant, which was upscale yet relaxed, really stood out. When I visit teppanyaki restaurants, I often find that while the main meat dish is delicious, the sauces or salads may be lacking. However, this was not the case here. They used high-quality salt like "Noto crystal salt" for the steak and combined Japanese wasabi with Western horseradish for a unique flavor. The tartare sauce served with the lobster was exceptionally delicious, and it alone was worth going back for. The seafood dishes were also top-notch, thanks to their affiliation with a sushi restaurant. The main meat dishes, especially the sirloin, were outstanding. The sirloin had a light sweetness to the fat, and it was so tender and flavorful. The charcoal-grilled aroma added another layer of taste to the dishes. Overall, every dish was impressive, and I could go on and on about each one, but the sirloin and the lobster were my favorites. The service was friendly and the atmosphere was elegant yet approachable. It's a high-end restaurant, but you can enjoy the experience without feeling out of place. I highly recommend this place for those who appreciate good food and a great dining experience. The drink selection is also excellent. Just keep in mind that smoking is allowed, so if that's a concern for you, it's something to consider (though I didn't notice any strong tobacco smell). I really want to work hard just to be able to come back to this place again!

Occasionally, a luxurious dinner♡ Wearing slightly nicer clothes, shoes, and carrying a slightly better bag than usual♡ ( ơ ᴗ ơ )( ơ ᴗ ơ )( ơ ᴗ ơ ) I visited a restaurant affiliated with the sushi restaurant where I had a delicious meal last time, located in the adjacent building, "Kyoto-style Teppanyaki Hasegawa." We had the Genji course, with drinks including draft beer and cassis orange for a toast (*ﾟ▽ﾟ)ﾉ. First, we had various appetizers like boiled spinach, potato mousse, chicken roll, bamboo shoots with miso sauce, and firefly squid with vinegar miso. The salad with salted kelp and olive oil dressing was exceptional, and the seared bonito with ponzu and olive oil was a delight. The creamy new onion potage was irresistible, and the half lobster with homemade tartar sauce was a highlight. The black wagyu fillet and sirloin were incredibly delicious, especially with garlic salt and garlic chips. The meal ended with a delightful sukiyaki on the teppan, followed by garlic rice. Everything was so delicious and satisfying, with the meal culminating in a garlic rice finale. It was a truly happy and indulgent dining experience.

■A restaurant where you can enjoy teppanyaki with Japanese beef and seafood in a calm space centered around counter seats. It is a sister restaurant to "Sushi Hasegawa Shinsaibashi Main Store" located in the same building. I went for dinner with an acquaintance for a New Year's gathering. It is about a 5-minute walk from "Shinsaibashi Station" and located on the 3rd floor of a building just off Shinsaibashi-suji shopping street, with an exterior resembling a high-end traditional Japanese restaurant. Upon entering the restaurant, you can see the cooking process right in front of you at the counter seats, creating a calm and spacious atmosphere. The menu consists mainly of courses, with the option to order additional a la carte dishes. It offers a variety of dishes including steak, hamburg steak, meats, lobster, abalone, and other seafood items, providing a well-balanced selection. ■Genji Course 15,000 yen (tax included) This time, we tried the popular Genji Course at the restaurant. - The appetizer in the first course included crab miso tofu, simmered grated radish, and marinated squid. All dishes were gently seasoned, with the flavor of the simmered grated radish being a particular favorite. - Hasegawa Salad with early-harvested vegetables, mixed with olive oil dressing and salted kelp for a light and refreshing taste. - Steamed turnip from Shiga Prefecture, so tender that it can be easily cut with chopsticks and soaked in a flavorful broth, melting in the mouth. - Consomme soup with crispy texture shark fin and warm soup to warm you up. - Half-body of fresh and lively lobster shown before cooking, served with homemade tartar sauce, and also delicious with miso dipping. - Two kinds of Japanese black beef, fillet from Miyazaki Prefecture and sirloin from Kagoshima Prefecture. Enjoyed with garlic soy sauce, ponzu sauce, rock salt, blended salt, and garlic chips. The fillet is rich in flavor, while the sirloin, despite appearing fatty, was surprisingly tender and melted in the mouth. - Seasonal vegetables like white cabbage, thick fried tofu, yam, and grilled vegetables for a refreshing break. - Garlic rice cooked with burnt garlic soy sauce, rice, and egg, mixed with dried young sardines and perilla leaves. The aroma and flavors of the dish were so appetizing that it was hard to stop eating even towards the end of the course! - Yuzu sherbet as a refreshing dessert to end the meal, topped with jelly for added flavor. The chef who attended to us provided explanations about the dishes throughout, making the dining experience enjoyable and informative.

A teppanyaki restaurant with a long counter centered around the kitchen. The counter is on both sides, creating a cozy atmosphere where you can enjoy teppanyaki without feeling too formal. The courses start from around 10,000 yen, which is reasonable. I was surprised to see the lively live lobster taken out of the tank. It's rare to see a lobster so lively before being cooked. The tartar sauce from the restaurant paired well with the food and was delicious. The beef fillet and sirloin were from female cows, lean and tasty. The wine served in glasses was just right. For champagne, they had French Chardonnay and Napa Cabernet Sauvignon. I was also interested in the katsu sandwich, but I was already full with just the meal. It might be fun to try various dishes a la carte as well. The menu included beef stew, ice fish with grated daikon, tsurukomame sweet simmered dish, and a special salad. There was also steamed turnip, consommé soup with shark fin, live lobster with tartar sauce, fillet from Yamagata Prefecture, sirloin from Shimane Prefecture, seasonal vegetables, garlic rice, wagyu beef kappa tea pickles, yuzu sherbet.

Having a nice meal with high school classmates after a long time at this place. The location is convenient, within a 5-minute walk from Shinsaibashi Station, near the escalator towards Daimaru. Be careful not to mistake it with the sushi restaurant in the adjacent building, as they are part of the same group. The restaurant has two entrances and two teppanyaki counters, making it easy for the chef to move around and creating a wonderful flow. We started with a glass of champagne for a toast. The Genji course included various dishes with gentle flavors, such as simmered beef tendon with grated icefish and sweet soybeans. The early-harvest vegetable salad with olive oil and salted kelp dressing was delicious. The grilled sea bream with red and white sauces was a standout, complementing the white wine and shellfish sauce perfectly. The chef skillfully prepared a large lobster in front of us, separating the meat and serving it with tartar sauce. The main course featured simple yet flavorful sirloin and filet mignon, cooked in front of us and served with various condiments. We enjoyed the garlic fried rice as the finale, along with red miso soup and pickles. For dessert, we had a small portion of sweet red bean soup with rice cakes. Overall, it was a delightful dining experience with recommended wines and attentive service from the chef and staff. A great choice for a special dinner with loved ones.

Kyofu Teppan Hasegawa @ Shinsaibashi Tabelog ★ 3.50 A stylish and beautiful teppanyaki restaurant affiliated with Sushi Hasegawa, managed by Shinsuke Shimada. Although it's still rated 3.5 on Tabelog, I thought it was delicious enough to go even higher! The service was also wonderful at this restaurant. The course menu included: - Persimmon and Kikuna white miso - Cod shirako - Beef with grated daikon These three dishes in small plates were just the right amount! The combination of persimmon and Kikuna in the white miso was surprisingly good. The cod shirako was tender and delicious, without any unpleasant odor. - Hasegawa salad with early-harvested vegetables - Grilled yellowtail on the teppan The yellowtail grilled right in front of us was fragrant, fatty, and of top-notch quality. - Sweet potato soup - Half lobster A large lobster, shown alive before being prepared, was beautifully processed and served in half. The meat was firm and the lobster miso was rich and flavorful, a delight for seafood lovers. - Black Wagyu beef (filet and sirloin) The beef, left to rest at room temperature for a bit, became tender and glossy, even before eating it. The filet was juicy and tender, with a great balance of texture and flavor. The garlic chips prepared in front of us were a delicious addition. The sirloin had a sweet, juicy fat that wasn't overwhelming, making it equally delicious. - Seasonal vegetables Among the various vegetables, I was delighted to find black awabi mushrooms, a local delicacy from my hometown. - Garlic fried rice A must-have at a teppanyaki restaurant! The crispy garlic chips and rice were prepared from scratch right in front of us, with shirasu (baby sardines) and large leaves adding a Japanese touch to the fried rice. - Chestnut mousse dessert Smooth and flavorful mousse that was also delicious. Teppanyaki is not only about the delicious food but also the entertainment of watching it being prepared in front of you. It was a fulfilling and happy experience, with friendly and cheerful staff providing excellent service. This stylish restaurant is perfect for special occasions like anniversaries or birthdays. I highly recommend giving it a try! #Kyofu Teppan Hasegawa #Shinsuke Shimada #Osaka Gourmet #Shinsaibashi Gourmet #Kansai Gourmet #Shinsaibashi Date #Osaka Gourmet Club #Must-Try Menu #Affordable and Delicious Gourmet #Trendy Restaurant #Must-Try Dish #Food Report Instagram #Foodie Girls #Want to Connect with Foodies #Instagrammable Food #Instagrammable Meal #Recommended for Dates #Date Meal #Honest Food Report

On this day, I celebrated my birthday with a luxurious dinner. For me, a special treat is teppanyaki. The silver stage shines as luxurious ingredients are showcased in a show. I enjoyed my meal feeling happy. We were led to a room where a small group can enjoy teppanyaki. The monthly changing course menu included the "Shimotsuki Course - Concert of the Genji and Amusements -" which was the most popular. The course included: Genji (appetizer), Amuse, Seasonal Soup, Special Hasegawa Salad, Half Lobster, Grilled Vegetables, Select Black Wagyu Beef, Rice, and Dessert. We started with the Amuse: fig and prosciutto with mascarpone, minced chicken wrapped in egg, and simmered beef with grated radish. We toasted with beer. Each dish was small but satisfying. The egg dish was comforting with a perfect balance of sweetness and richness. The fig, prosciutto, and cheese combined well. The simmered beef had a sweet and savory flavor that we all enjoyed. The main dishes were prepared on the teppan. The appetizer was a steamed dish of seafood and seasonal vegetables in white miso. The aroma when the bag was opened was sweet and inviting. The salmon was tender, and the mushrooms added a nice texture. The pumpkin potage soup was incredibly sweet and had a smooth mouthfeel. It was so delicious that I finished it in one go. The pickled vegetable was a simple yet flavorful salad with a nice crunch. The main course included half lobster and garlic that was grilled to perfection. The lobster was succulent and paired well with the tartar sauce. The grilled vegetables were simple yet tasty. The steak was a filet and sirloin cooked to medium rare. The filet melted in my mouth with a rich flavor, while the sirloin had a sweet fattiness. The contrast between the two cuts was enjoyable. We also had garlic fried rice, which was fragrant and delicious. The meal ended with apple mousse for dessert.

・【A little bit Kyoto-style? Elegant and happy dinner】✳️KIRIN Brown Meister (draft) ¥850... celebrating our 35th wedding anniversary! ( ^ ^ )/□Two years ago, for our anniversary, we went to the neighboring sushi restaurant "Hasegawa Shinsaibashi Main Store." This year, due to some sad circumstances, we celebrated one month late, but this time we chose teppanyaki...✳️Genji Course ¥15,000 tax includedThe most popular course at Hasegawa, the Kyoto-style teppanyaki No.1 (+¥1,500 for an additional "sukiyaki" option) Let me introduce the course contents:▪️Amuse-bouche... From left to right, grated beef, prosciutto with fig, and silk egg▪️Appetizer... Steamed dish in a heat-resistant transparent film? Finished on the teppan. Inside, there was Chinese cabbage, salmon, mushrooms, yuzu, etc... It turned into a soup with clam broth and white miso.▪️Seasonal soup... Pumpkin potage. There was buttercup squash in the grilled vegetables, so it might have been buttercup squash soup...▪️Special Hasegawa salad... Green lettuce with red daikon, onion, and topped with crispy bacon, a typical salad, but the dressing had salted kelp.▪️Half lobster... A lively half lobster weighing around 500g. It was completely different from the lobster you would find in a casual izakaya. The lobster was carefully prepared for easy eating, with the meat from the claws removed and the lobster miso grilled. The homemade tartar sauce included chopped pickled vegetables, which was delicious.▪️Grilled vegetables... Black abalone mushrooms, silk sweet potatoes, buttercup squash, bean sprouts. Grilling seasonal vegetables on the teppan enhances their flavor.▪️Selected Black Wagyu beef (tenderloin and sirloin)... 100g in total, 50g each.⚫Tenderloin= Produced in Oita Prefecture⚫Sirloin= Hana-no-ushi beefHana-no-ushi beef was a first for me, so I looked it up when I got home (laughs)↓↓↓※ A5 grade, BMS8 or higher, shipped at 35 months of age or older. Hana-no-ushi beef is a Wagyu breed selected by Hanafusa Corporation. It is a sub-brand that does not specify the origin, with a miraculously tender tenderloin and sirloin with just the right amount of marbling. I asked for it to be cooked medium rare, but it was so good that I wouldn't have minded it being a little rarer.▪️Rice... You can choose between ochazuke (rice with tea poured over) or garlic rice. Of course, I chose garlic rice. It was a fantastic garlic rice with garlic chips and crispy dried baby sardines grilled to perfection. It was light and not heavy at all.▪️Dessert... Apple mousse, light and refreshing!※Although it was mentioned that you could add sukiyaki for an additional ¥1,500, we were already comfortably full, so we opted out. In addition to the initial draft beer, I also had a glass of ✳️sparkling wine for ¥1,500. I don't remember the brand. On our way out, since it was Halloween Eve, they gave "female customers only" a small candy souvenir. Hasegawa not only serves delicious food but also provides excellent customer service and hospitality. It was a delightful experience that left us feeling happy and content. Other customers were ordering a la carte items rather than the course menu. Thank you for the wonderful meal!

I asked my gourmet friends where they would like to go next, and they immediately sent me the name of Hasegawa, a teppanyaki restaurant. I love teppanyaki, so I went there right away. As soon as I entered the restaurant, I felt the luxurious and nice atmosphere. I sat down and ordered the course menu. The dishes change frequently and are displayed on the counter, so I couldn't resist ordering some abalone as well! The course I chose included meat and lobster, and I was so happy to see lobster on the menu as it's not very common. Every dish was incredibly delicious. The lobster was amazing, and the meat was top-notch. The garlic chips were so tasty! When I said I wanted a lot of miso soup, they gave me a large portion. And when I said I wanted both ochazuke and garlic rice, they made both for me. I'm sorry for being so demanding, but thank you to the chef for accommodating my requests. I was extremely satisfied with the delicious food! Thank you for the wonderful meal! I will definitely be back!

I don't usually go to these kinds of fancy restaurants, but since I got married and don't have many opportunities to go out drinking, I decided to treat myself once in a while. Unfortunately, I had to cancel my reservation due to a typhoon approaching and the trains stopping on the day I booked, but I rescheduled it and went with my wife another day. When we arrived, we saw a couple celebrating a birthday with a surprise, which was really heartwarming and made us feel good too. We ordered the monthly course "Genji" and started with some garlic chips, which were delicious. The appetizers and salad were served first, and we enjoyed the live cooking experience on the teppanyaki grill. The chef explained each dish to us, and we shared the meat and the final dishes as suggested by the staff. The service was exceptional, with the staff always attentive and considerate, making sure we had a great dining experience. The attention to detail and the care they showed towards us, especially towards my wife, made us really happy. The farewell at the end was also top-notch. Overall, it was a fantastic experience, and we will definitely come back again. Thank you for the wonderful time! *The restroom was also very nice.

Hasegawa in Namba✨ offers sushi, bar, and many other types of establishments. A teppanyaki course is available at this high-class restaurant✨ Recommended course for August☀️ ¥15,000 Champagne toast✨ The menu includes: - Amuse-bouche - Appetizer - Chilled cream corn soup from Hokkaido - Special Hasegawa salad - Lobster - Seasonal grilled vegetables - Selected black wagyu beef (filet & sirloin) - Sukiyaki finished on the teppan - Rice (choice of garlic rice or ochazuke) - Dessert Despite being a set course, I ended up customizing the menu on my own, thank you Chef Higo✨✨✨ The amuse-bouche included conger eel, conger pike, beef simmered in soy sauce, and a variety of summer dishes that were delicious. Today, Chef Higo cooked at our table! The appetizer was marinated swordfish from Wakayama with herb marinade and tomato sauce. The swordfish and zucchini were lightly sautéed on the teppan, and paired well with the refreshing sweet sauce and champagne. The oversized lobster was full of meat and paired well with the finely chopped special tartar sauce. It was delicious! The fillet and sirloin were perfectly cooked with a light rhythm of salt and pepper. Cooked medium rare, the cross-section was slightly pink, showcasing the essence of teppanyaki. The flambé for aroma was a highlight! The large shimeji mushrooms and delicious kabocha (sorry, I forgot) were served with the grilled vegetables. The meat was amazing! The excess fat was removed on the teppan, resulting in a fruit-like refreshing and smooth fat, full of meaty flavor. The sukiyaki meat was also worth trying! Grilled together with white leeks and wheat gluten, then poured over beaten egg on top! It was heavenly when mixed together and eaten! Delicious meat can be enjoyed in small quantities. With the remaining egg, a luxurious meat-wrapped tamagoyaki was made! The evenly grilled tamagoyaki on the teppan was delicious. Now, introducing the original course! Stay tuned for the second half, where I made a special request to Chef Higo for an original menu✨ Enjoy! Mom is also here, bringing happiness to you✨ Bon appétit!('-')-✨

Hasegawa✨ Located in Namba, they have a variety of restaurants including sushi bars. I tried the teppanyaki course at this amazing restaurant✨ August recommended course for ¥15,000 starting with a champagne toast✨ The menu included: - Amuse-bouche - Appetizer - Chilled cream corn soup from Hokkaido - Special Hasegawa salad - Lobster - Seasonal grilled vegetables - Selected Japanese black beef - fillet & sirloin - Sukiyaki finished on the teppan - Rice - garlic rice or ochazuke - Dessert Despite being a course menu, I ended up customizing it a bit. Thank you, Chef Higo, for accommodating my requests✨✨✨ The black abalone was delicious! I want to take the chef home with me✨ I also added some grilled dishes to my order✨ The abalone was huge and delicious! It was like a festival of abalone! The texture was amazing! The abalone was so tender and flavorful✨ The chef mentioned that there was a luxurious version of the rice dish at the end... Onions and mushrooms! Diced beef! Mixed with firm cooked rice✨ The aroma of the sauce and ketchup on the teppan made me crave it✨ Topped with a fluffy egg and special demi-glace sauce, the omurice was complete✨✨✨✨ It was amazing! Fluffy and creamy♡ The firm rice was delicious♡ The teppan-cooked omurice was a great choice! I drank plenty of alcohol and made various requests, and they all kindly accommodated them. It's no wonder that the owner's restaurant is so wonderful✨(๑ ˭̴̵̶᷄൧̑ ˭̴̵̶᷅๑) Amazing! It was a fun meal in Minami after a long time✨ Bringing happiness to you✨ Bon appétit('□' )ma

The interior of the restaurant is completely different from the atmosphere of Shinsaibashi, it is a calm and sophisticated adult establishment. I tried the most popular Genji course. First, we had an amuse-bouche of eggplant and conger eel, shark cartilage and cucumber, which had a good texture and was delicious. Next, we were served with prosciutto as a service. It was wrapped with Nara pickles and cream cheese, and it was also delicious! The aged meat noodle dish was served in an ice container, which looked very refreshing. The meat was sliced into noodle-like strips and dipped in soba broth. The richness of the meat combined with the broth created an indescribable flavor. The hors d'oeuvre was conger eel. The plum sauce with butter had no acidity and paired wonderfully with the conger eel. The Hasegawa salad had crispy bacon as an accent with fresh vegetables. The cold potato soup was rich and delicious. Moving on to the main dishes, we had live fresh lobster. The aroma was amazing. The firm flesh was dipped in homemade tartar sauce. The tartar sauce had pickles as an accent, which made it delicious. The fillet and sirloin were compared side by side. They were grilled on a hot plate and seared on the surface with long charcoal, creating a smoky flavor. The sweetness and umami of the meat were enhanced, and both were very delicious! The sukiyaki on a hot plate was soft and melted in the mouth. The sukiyaki egg was made into a tamagoyaki at the end, which was sweet and delicious. For the finish, you can choose between garlic fried rice and ochazuke. We each ordered one separately, and it was possible. The dessert was mango pudding, which was so much that we couldn't finish it and ended up with a full stomach. Each dish was elaborate and very delicious. I now want to try the sushi restaurant of the same group next time! Thank you for the feast.

Today, I went to a teppanyaki restaurant in Shinsaibashi, Osaka with my friends. The restaurant, called "Kyoto-style Teppan Hasegawa," is located in the stylish Regalia Akabiru commercial building. As we entered, we were greeted by decorations for Tanabata, creating a lovely atmosphere. Inside, there were rows of pottery displayed, which were collaboratively made by ceramic artist Koichi Uchida for Hasegawa's dishes. The central area of the restaurant had a tank with live lobsters and spiny lobsters, adding to the ambiance. We were seated at the counter where a staff member was assigned to each group to cook in front of us on the teppan. We opted for the "Genji" course, which included 10 dishes such as vegetables, Japanese black beef, and spiny lobster. The menu also offered individual items for ordering. Observing other diners, it seemed that regulars often ordered individual items. We were presented with the spiny lobster and Japanese black beef, which were carefully selected for their quality. We started with a toast and enjoyed the amuse-bouche, which included octopus in Genovese style, simmered yam, and beef stew. Each dish was cooked in front of us on the teppan. The meal included dishes such as herb-crusted swordfish, Hasegawa special salad, chilled pumpkin soup, spiny lobster with Japanese-style tartar sauce, and grilled seasonal vegetables. The highlight was the Japanese black beef fillet and sirloin, cooked with different seasonings and served with a side of charcoal-grilled vegetables. The meats were tender and flavorful, and the charcoal-grilled aroma added an extra touch to the experience. Overall, the dining experience at Kyoto-style Teppan Hasegawa was delightful, with a combination of high-quality ingredients, skilled cooking techniques, and a charming atmosphere.