This time, I visited Niku Wakou FUTAGO Kitashinchi branch. It is a new branch of the famous Osaka yakiniku FUTAGO that opened in Kitashinchi on February 7, 2020. After the state of emergency was lifted and people gradually started returning to the streets, Niku Wakou FUTAGO Kitashinchi branch also reopened. The interior of the restaurant has a luxurious feel with a calm atmosphere typical of a meat cuisine restaurant. The drink menu offers a wide variety of carefully selected drinks. The specialty dish, Wagyu fillet with foie gras, Nara pickles, fried leeks, and sprouts, has a relatively simple yet gentle deliciousness with the smooth texture of foie gras and the umami of the fillet. The Wagyu assortment dish with seared sirloin, water eggplant, and ginger is a harmonious combination of the smooth umami of the sirloin and the creamy texture of the water eggplant, with a rich lingering flavor of ginger. The smoked fillet croquette with cream cheese is crispy and delicious, with a perfect pairing of cream cheese and smoked flavor. The Uchihira yuzu-an grilled dish with aromatic vegetables and wine sauce allows you to enjoy the flavor of the vegetables and meat. Lastly, the dish of Wagyu cheek meat and conger eel pizza with hamaguri and snap peas offers a delicious taste where you can fully appreciate the flavors of conger eel and hamaguri.

When someone tells me to go eat meat, I can only think of yakiniku (Japanese BBQ), that's Koju for you ^^ This time, I went to eat meat in Kita-Shinchi and visited this place. I was expecting a yakiniku course, but when I entered the restaurant, I was surprised! It was a calm adult space with a white wooden counter, and they served creatively prepared meat course dishes. This time, I tried the recommended "Goku" course (16,000 yen including tax) that changes monthly. Starting from the dishes served: - Appetizer: Beef tendon with corn, lotus root, and ponzu jelly with needle wasabi. A refreshing dish served in a cut glass container. - Soup: Wagyu beef tongue and lotus root kudzu tofu with green beans, mugwort, ginger in a light kudzu broth. A gentle dish with a tender Wagyu beef tongue. - Charcoal-grilled: Charcoal-grilled sirloin with bell pepper and onion sauce. The fatty meat was delicious. - Intermezzo: Hand-rolled sushi with Wagyu beef, sesame, shiso leaf, and pickled radish. A harmonious combination of textures and flavors. - Vinegar dish: Soba tea soba with citrus, junmai, flower spike, and momiji leaf. A visually impactful dish with a great service experience. - Fried dish: Ichibo and round eggplant sandwich tempura with cheese, umami miso, and watercress. The best eggplant tempura I've ever had. - Hot pot: Spicy tofu hot pot with rib roast, white onion, shiitake, and water celery. Sliced tableside and enjoyed in a mild spicy tofu hot pot. - Rice dish: Special blend rice hitsumabushi with Miyagi hitomebore, Niigata tsukiaakari, nori, green onion, needle shiso, and pickles. A vibrant presentation and delicious taste. - Dessert: Homemade peanut ice cream with red meat melon and shine muscat. A gently sweet ice cream that washes away the richness of the meat. It was my first time trying meat cuisine, but I thoroughly enjoyed not only the meat but also the variety of ingredients used throughout the course. The male chef who was working behind the counter (though he looked young) provided excellent service, allowing me to enjoy my meal at a leisurely pace. Thank you for the wonderful meal!

Hidden in a building in Kitashinchi, with the concept of a "calm adult IKI", this restaurant has a modern and sophisticated atmosphere. Using Kumamoto's "Wa-Oh" beef and seasonal ingredients, the course menu changes monthly. The omakase course includes: - Appetizer: Grilled Wagyu fillet, fried eggplant, fried ginkgo nuts - Simmered dish: Wagyu tripe, fried tofu, matsutake mushrooms - Charcoal-grilled dish: Grilled Wagyu skirt steak - Intermezzo: Hand-rolled sushi with meat dishes - Main dish: Sirloin and scallop tartare - Hot pot dish: Rib roast Sukiyaki with onsen egg - Rice dish: Special blend rice with tilefish and maitake mushrooms - Dessert: Chestnut bavarois with fig cracker and cream cheese.

Located south of JR Kitashinchi Station is a meat cuisine restaurant. The name of the restaurant comes from the twin owners. The concept is "sophisticated adult IKI." The atmosphere is lovely with a single white wood counter and a unified wooden Japanese-style decor. They offer monthly course meals using seasonal ingredients, with live cooking presentations that add to the experience. They use Kumamoto black beef "Wao," starting with lean fillet, moving on to well-marbled sirloin and ribeye. The charcoal-grilled flavorful Wagyu harami and tender ribeye sukiyaki are particularly memorable. Their special blend rice and kamameshi with matsutake mushrooms are a feast for the senses. The "Goku Omakase Course - Nagatsuki" priced at 15,400 yen includes various dishes such as Wagyu fillet, simmered Wagyu harami, hand-rolled sushi, and more. The restaurant's Instagram, Ameba blog, and Google Maps link are also provided for reference.

Futago in Kitashinchi, a meat cuisine restaurant, is located about a 10-minute walk from Osaka Station and Umeda Station. The first dish was a wagyu fillet with grilled eggplant, fried ginkgo nuts, ginkgo nut balls with pomegranate, and soy sauce. The quality of the meat was excellent, and it immediately boosted my excitement. Next, we had wagyu tongue with fried tofu, matsutake mushrooms, green onions, vinegar, and steamed in a pot style. This dish made it easy to appreciate the difference in meat flavors, and the seasonal touch of matsutake mushrooms was delightful. Then, we enjoyed grilled wagyu skirt steak with turnips, chrysanthemum leaves, and yuzu sauce. The order of the dishes and the intention behind the composition were evident. The rich umami of the skirt steak paired perfectly with the original sauce "yuzu sauce" of the restaurant. The hand-rolled sushi with wagyu, fatty tuna, sesame, shiso leaf, and pickled radish was incredibly delicious. It was surprising how well the tuna and meat complemented each other. The fig crackers with fried cream cheese, blueberries, and self-heal were a unique and memorable experience. We also enjoyed some sake at this point. The tartare of sirloin and scallops with chrysanthemum and olive was elegant and well-balanced. The grilled rib roast with warm egg, princess mitsuba, and burdock was visually stunning and the meat from Kumamoto was exceptional. Lastly, we had the special blend rice with sea bream, matsutake mushrooms, and dance rice. The dish not only looked appealing but also had various accents that enhanced the flavors, making it irresistible. The soup and pickles were also delicious. Futago offers a meat cuisine experience that incorporates seasonal ingredients, ensuring a delightful and never boring dining experience.

I've always wanted to go to this restaurant. Even those who can't eat a lot of meat can enjoy it here without feeling too heavy. - Champagne MANSARD [Chef's Special Extreme Course] - Appetizer: Seared sirloin and pickled eggplant topped with pounded okra and ginger soy jelly. - Simmered dish: Cold wagyu tripe with Nanzenji steamed tofu, wasabi-infused sesame candy, salmon roe, and cold chawanmushi with wagyu beef. - Grilled wagyu tongue with a choice of special onion sauce, sudachi, rock salt. - Chopstick rest: Hand-rolled sushi with wagyu beef, sesame, shiso, and pickled daikon. - Refreshing fruit tomato with champagne jelly and selfy fruit topping. - Fried dish: Wagyu lamb cutlet sandwich with foie gras and mustard tartar. - Hot pot: Rib roast shabu-shabu sliced in front of you with special sesame dressing, basil, sprouts, and green onions. - Main dish: Special blend rice with grilled ayu from Nagano Prefecture, combined with ayu and wagyu beef. - Pickles, grilled salted ayu head. - Niigata Prefecture cold noodles and mini curry udon. - Dessert: Peach gelato, peach compote, mint. It was very elegant and delicious.

I was invited by a gourmet friend to a restaurant called Niku Kappo Futago in Kita-Shinchi, where even someone like me who eats little can enjoy delicious food! The chef's knife skills can be seen from the counter, which is also a great experience. On this day, I had the "Goku Course" which included: Champagne with the first dish - seared sirloin and pickled water eggplant with pounded okra and ginger soy jelly, followed by simmered cold wagyu tsumami with Nanzenji steamed yuba, wasabi-infused sesame tofu, ikura, and cold chawanmushi. The wagyu tongue salt-grilled was thick and delicious, served with special onion sauce, citrus vinegar, and rock salt. The hand-rolled sushi with wagyu and medium fatty tuna was a fresh and tasty combination. The fruit tomato champagne jelly was light and refreshing. The deep-fried wagyu lamb cutlet sandwich with foie gras and mustard tartare was crispy and fragrant. The rib roast shabu-shabu with special sesame sauce, myoga, shiso, sprouts, and green onions was a work of art with the chef cutting the meat in front of us. The special blended rice ayu rice was turned into onigiri for us. The meal ended with a choice of Niigata tsukiarari cold noodles or mini curry udon, followed by peach gelato with peach compote, pioone, and mint. Each dish was meticulously prepared with just the right amount, and I enjoyed every bite until the end. It was a complete feast! Thank you for the meal.

When you go to a certain building in Kitashinchi and head towards the back, you will find a sophisticated and calm atmosphere meat cuisine restaurant. This place is actually a new concept by the nationally expanding yakiniku and horumon restaurant, Futago. The ambiance is completely different. I nervously took a seat at the beautiful white wooden counter. There are two course options, which change monthly. The "Extreme" course includes: Beef sinew, sweet corn, lotus root ponzu sauce, and needle myoga - a refreshing cold dish with seasonal sweet corn and rich beef sinew, along with crunchy lotus root and needle myoga. The "Simmered Dish" includes: Wagyu beef tongue and fresh lotus root kudzu tofu, green beans, mogusa ginger, and light kudzu broth - a dish with chewy lotus root kudzu tofu, tenderly simmered beef tongue, and crunchy green beans in a gentle broth. The "Charcoal Grilled" dish features: Sirloin charcoal grilled with Manjū chili pepper pickles and onion sauce - a sparkling meat dish with a mouthwatering sirloin that melts in your mouth, served with onion sauce for a refreshing touch. The meat is from "Wao," a black wagyu beef from Kumamoto prefecture. The "Chopsticks Rest" includes: Meat cuisine hand-rolled sushi with wagyu, medium fatty tuna, sesame, shiso, and pickled radish - a hand-rolled sushi made right in front of you, with pink medium fatty tuna, incredibly tender wagyu, and accents of shiso and pickled radish. The "Palate Cleanser" features: Vinegar citrus soba tea soba, juniper, flower spikes, and momiji - a surprising dish of tea soba served in a large ice cube with a refreshing vinegar citrus soup. The "Fried Dish" includes: Ichibo and round eggplant sandwich tempura with cheese, umami miso, and watercress - a tempura dish with tender Ichibo and cheese sandwiched in eggplant, served with delicious miso sauce. The "Hot Pot" dish features: Rib roast spicy soy milk hot pot with lotus roots, white leeks, and shiitake mushrooms - a dish where the meticulously hand-cut meat is thinly sliced and served shabu-shabu style, with a special feeling of having the hot pot finished in front of you and placed in a bowl. The rib roast has a good amount of fat, making it a moist and flavorful meat. The "Meal" includes: Special blend rice hittsumabushi with Nagano Tsukiakari eel kabayaki, Miyagi Hitomebore wagyu beef, nori, asatsuki, Niigata Tsukiakari, needle large leaf, and chazuke ground - a heartwarming moment when the lid of the earthenware pot is opened to reveal shiny pink meat and delicious eel. The first bowl is eaten as is, while the second bowl is enjoyed as ochazuke, creating a perfect texture with the rice soaked in the flavors. The "Dessert" is homemade peanut ice cream with red-fleshed melon and Shine Muscat - a rich peanut ice cream that is sweet and decadent.

In July 2023, I went with a friend to "Niku Kappo Futago" in Kitashinchi. The restaurant is located on the 1st floor of Linden Building and has two entrances (one for the counter and the other for private rooms maybe?). This time, we opted for the counter seats. There are 6 seats at the counter, with ample space to enjoy your meal comfortably. We started with a glass of champagne and then enjoyed the following drinks and course: [Drinks] - Glass of Mansard Carte Blanche Brut for 1700 yen - Glass of Primitivo di Manduria San Marzano for 1250 yen [Ultimate Omakase Course - 8 dishes for 15400 yen] - Appetizer: Beef tendon with corn, taro, and ponzu jelly - Simmered dish: Wagyu tongue with lotus root, kudzu tofu, green beans, mugwort, and ginger in light kudzu broth - Charcoal-grilled dish: Sirloin steak with pickled shishito peppers and onion sauce - Chopstick rest: Hand-rolled sushi with wagyu, sesame, shiso, and pickled daikon - Palate cleanser: Vinegar citrus soba tea with seasonal vegetables - Fried dish: Ichibo and round eggplant sandwich with cheese, umami miso, and watercress - Hot pot: Rib roast in spicy soy milk hot pot with lotus root, white leek, and shiitake mushrooms - Main dish: Special blend rice hittsumabushi with eel kabayaki, wagyu, nori, scallions, needle large leaves, and pickles - Dessert: Homemade peanut ice cream with red-fleshed melon and shine muscat I particularly enjoyed the charcoal-grilled sirloin, hand-rolled sushi, and eel kabayaki & wagyu hittsumabushi. The interactive presentation, like the chef personally handing over the hand-rolled sushi and serving the vinegar citrus soba in an ice bowl, added to the overall dining experience. The attentive service and delightful dishes made for a satisfying dinner. The menu is updated monthly, offering a variety of dishes to discover each time.

I visited "Niku Kappo Futago Kitashinchi-ten" in Kitashinchi, Osaka, a month after having lunch at "Wagyuu Chuugokuryouri Kumano Hana Re" last month. It's a restaurant that serves high-quality Japanese beef dishes with the concept of "iki" - vitality, breath, chic, and spirit. We made an 18:00 reservation and were seated at the spacious and calm counter with 6 seats and a private room for 4 people on the 1st floor of the Dojima Linden Building. We opted for the "Goku Omakase Course" priced at 15,400 yen excluding the 10% service charge. The course included 8 dishes such as beef tendon with corn and taro, wagyu tongue and lotus root with kudzu tofu, charcoal-grilled sirloin with onion sauce, hand-rolled sushi with wagyu, vinegar citrus soba, and more. The highlight was the charcoal-grilled sirloin, which was tender, juicy, and flavorful. The hand-rolled sushi with wagyu and the vinegar citrus soba were also exceptional. The spicy miso hot pot with rib roast was a delight, and the special blend rice hittsumabushi with eel and wagyu was a perfect ending to the meal. Overall, the dishes exceeded our expectations in terms of taste and value for money. I highly recommend this restaurant for a luxurious and satisfying dining experience. Bon appétit!

On this day, I visited Kitashinchi. I went to a high-class restaurant called "Osaka Yakiniku Horumon Futago," which I have been to a few times in Tokyo. I arrived at the restaurant at 6:30 pm. The restaurant is located on the first floor of a building on Funadaikou-dori in Kitashinchi. There are two entrances, one in the front for the counter and one in the back for private rooms. Since the counter was full that day, I had to use the private room plan (+600 yen). The cozy interior with dim lighting was spacious enough for four people. The lighting was well thought out, creating a luxurious and lovely atmosphere. They performed a hand-rolled sushi and hot pot performance in the private room, adding a special touch to the experience. The food was not heavily focused on meat, but rather a refined Japanese course using meat. I left with a full stomach after enjoying the hot pot and the finishing hitsumabushi. The wine selection was enjoyable as well. Thank you for the delicious meal. [Special Omakase Course - Private Room Plan] Price: 16,000 yen (tax included), plus a separate 10% service charge - Appetizer: Beef tendon and corn with arrowhead - Simmered dish: Wagyu beef tongue and lotus root kudzu tofu - Charcoal-grilled: Sirloin charcoal-grilled with onion sauce - Chopstick rest: Hand-rolled sushi with minced beef - Palate cleanser: Vinegar citrus soba - Fried dish: Sandwiched fried Ichibo and round eggplant - Hot pot: Spicy soy milk hot pot with rib roast - Meal: Special blend rice hitsumabushi with eel and rare wagyu - Dessert: Homemade peanut ice cream with red meat melon and Shine Muscat [Drinks] Price: Tax included, plus a separate 10% service charge - Champagne glass (1,700 yen) - Red wine glass (1,850 yen) - California Pinot Noir - Red wine glass (1,500 yen) - Full-bodied French Merlot-based wine

In the midst of the humid and oppressive rainy season, my body is already on the verge of summer fatigue (lol). I felt like eating some delicious meat, so I invited my close reviewer friend to come here. I often see this place on Instagram, and she was already familiar with it. The location is in Fukushinchi's Funadaikou-dori. Surprisingly, it's right across from "CLUB REIMS"! When we arrived at the entrance of the building, the staff from "CLUB REIMS" came out at the perfect timing. I saw Tomoko-san ♡ (I casually watch her on YouTube♪) Inside the restaurant, there is a separate entrance for private rooms, giving off a hidden and luxurious vibe. The interior has a counter space as well, where a few accompanying couples were seated. We had reserved the "Ultimate Omakase Course (May) Private Room Plan *16,000 yen" which was a spacious room that could accommodate up to 5 people. It was a special space where we could enjoy our drinks and food comfortably. The course included various dishes such as beef tendon, corn, yam, and lotus root, beef tongue and new lotus root kudzu tofu, sirloin charcoal-grilled with chili pepper and onion sauce, meat cutlet hand-rolled sushi, vinegar citrus soba, Ichibo and round eggplant sandwiched tempura with cheese, and spicy tofu hot pot with rib roast, among others. We also had champagne and red wine, and the total bill came to just over 20,000 yen. Each dish was beautifully presented and delicious, with unique flavors and textures that we thoroughly enjoyed. The atmosphere, service, and quality of food made our dining experience truly special and memorable.

Hello everyone❗ It's a dinner in Kitashinchi in July 2023❗ Located deep inside the Dojima Hinrinden Building, there is "Niku Kappo Futago"⭐SP Course First up is ・ Beef tendon, onion, and lotus root with ponzu jelly. The beef tendon has become a refreshing summer dish, light and delicious, but still retaining the rich umami of the beef tendon. ・ Beef tongue and lotus root. Summer vegetables and beef tongue are delicious~❤️ ・ Charcoal-grilled sirloin with Yagen pepper and onion sauce. The incredibly tender and melt-in-your-mouth meat wrapped in the sweetness of the onion sauce is delicious~❤️ ・ Hand-rolled sushi at Niku Kappo. Wagyu beef, medium fatty tuna, sesame, and shiso leaf. The Wagyu beef belly roll with pickled daikon is amazing❗ ・ Vinegar citrus soba. What? Served in a block of ice❗ This is an unbelievably cool and luxurious vinegar citrus soba. It's delicious, cool, and blows away the heat~❤️ ・ Ichibo and round eggplant tempura sandwich. Truly amazing tempura from Niku Kappo~❤️ ・ Rib roast in spicy soy milk hot pot. Here it is❗ A block of beef that you want to sink your teeth into~❤️ It's so delicious❗ Soy milk hot pot removes the fat and makes it zero calories❗ ・ Special blend rice hitsumabushi. What❗ With meat and eel~❗ What❗ It's like a meat bara sushi❗ At first, eat it as it is... delicious~❤️ The eel is delicious~❤️ This is hitsumabushi❗ And then, pour the broth over it... Amazing❗ It's delicious~❤️ The wonderful creative dishes served in a refreshing and light manner with meat and a clear dashi broth are truly fantastic at Niku Kappo. The dessert ice cream being peanut-flavored ice cream is also very sophisticated❗ A sophisticated Kitashinchi for adults who can appreciate the difference. Niku Kappo at the counter was delicious❗ Thank you for the feast~❤️

This restaurant is located on the first floor of a building, tucked away in the back, and it seems they have private rooms as well, but today I sat at the counter. The course menu for today includes the following: 【Appetizer】Beef tendon with corn, lotus root, and ponzu sauce 【Simmered dish】Beef tongue with lotus root, kudzu tofu, green beans, and ginger in kudzu sauce 【Charcoal-grilled dish】Charcoal-grilled sirloin with pickled chili peppers and onion sauce 【Palate cleanser】Hand-rolled sushi with wagyu beef, fatty tuna, sesame, shiso leaf, and pickled daikon radish 【Intermezzo】Vinegar citrus soba tea soba with turnip, junsa, and autumn leaves 【Fried dish】Sandwiched fried beef ribs and round eggplant with cheese, umami miso, and watercress 【Hot pot】Spicy miso milk hot pot with rib roast, lotus root, white leek, and shiitake mushrooms 【Rice dish】Special blend rice hitsumabushi with eel kabayaki, wagyu beef, nori, and scallions 【Dessert】Homemade peanut ice cream with Yubari melon, Shine Muscat, and mint The meat dishes were delicious, and the soba and soup were also satisfying. Perfect for those who are tired of regular meat dishes like yakiniku or shabu-shabu. The high-quality dishes allow you to fully experience the richness and sweetness of wagyu beef. The charcoal-grilled sirloin and the rib roast milk hot pot offer classic deliciousness. The meal goes well with alcohol. The eel and beef hitsumabushi was refreshing when turned into ochazuke. It was nice to see many light menu items suitable for the hot weather. The homemade peanut ice cream at the end was not too sweet, paired well with fruits, and was very delicious. I enjoyed a quiet meal, making it a good restaurant for entertaining guests.

I have had a surprising variety of meat dishes. I had the "Goku" course, which included: - Beef tendon and corn with taro as an appetizer - Wagyu tongue with new lotus root and kudzu tofu - Charcoal-grilled sirloin - Hand-rolled sushi with meat - Vinegar citrus soba - Ichibo and round eggplant tempura - Spicy rib roast tofu hot pot - Special blend rice hittsumabushi - Homemade peanut ice cream, Yubari melon, Shine Muscat They used the brand black wagyu beef "Waou," which was a magnificent sight. The performance of hand-cutting the rib roast in front of me was amazing. The spicy rib roast tofu hot pot was like a shabu-shabu, and it was absolutely delicious! The charcoal-grilled steak was crispy and tender, and the "meat kappo hand-rolled sushi" where you wrap the meat with ingredients like egg yolk and pickled radish was the best hand-rolled sushi I've ever had. The crispy ichibo and round eggplant tempura was topped with eel, making it a luxurious hittsumabushi. The course was amazing from start to finish, and the highlight was the vinegar citrus soba served in a giant ice container. It was unbelievable! I also enjoyed beer and red wine with the meal, and I was extremely satisfied. The price of the course was 15,400 yen (including tax), which was more reasonable than I expected. They also have private rooms, making it a perfect place for special occasions like anniversaries or business entertainment. I went alone on a regular day as usual, but if you bring someone to this amazing restaurant, you will definitely be looked at with admiration!

This is a chain restaurant of a popular yakiniku restaurant, Osaka Yakiniku Horumon Futago, known for its stylish and hidden gem atmosphere in Kitashinchi. The entrance is located at the back of a certain mixed-use building, and upon opening the door, you are greeted with a bright and luxurious "Japanese" space. The restaurant offers only monthly course menus, with two options: 1) Chef's Choice Course and 2) "Kiwami" Chef's Choice Course. This time, we chose the Kiwami course. The meal consisted of various dishes including Wagyu and Jade Eggplant Tomato Jelly, Wagyu Tongue and Winter Melon Stew, Grilled Harami with Miso, Hand-rolled Sushi with Wagyu and Chutoro, Red Wine-braised Beef Shin with Potato Puree, Sirloin with Fig and Young Corn Tempura, Rib Roast and Conger Eel Hot Pot, Special Blend Rice with Tenderloin Cutlet, and Custard Pudding with Caramel, Melon, American Cherry, and Mint for dessert. Each dish was delicious and beautifully presented, providing a luxurious dining experience. The attentive service, cozy atmosphere, and the opportunity to watch the chefs in action added to the overall enjoyment. The highlight was the Rib Roast being expertly sliced horizontally before being served in a hot pot. The experience was truly memorable and we left the restaurant feeling satisfied and content.

In North Shinchi, Osaka, there is a meat bar called Futagohito that you'll want to tell everyone about. I thoroughly enjoyed the meat here. They serve shabu-shabu right in front of you and hand you hand-rolled sushi. It's like a live performance that you can enjoy. The highlight was the performance of cutting the Kumamoto black wagyu premium Wa-Oh rib roast right in front of you. It's truly a masterful skill. I tried the Ultimate Omakase Course for ¥15,400, which included dishes like wagyu and jade eggplant with tomato jelly, wagyu tongue and lotus root simmered in kudzu, grilled harami with umami miso, hand-rolled sushi with meat, red wine braised beef shank, sirloin wrapped in shiso with fig, rib roast and conger eel shabu-shabu, special blend rice and harami cutlet, and custard pudding with caramel sauce. The hand-rolled sushi with marbled tuna and thick sweet and savory sauce was luxurious. The rib roast and conger eel shabu-shabu had a perfect cooking balance, with the umami spreading beautifully. The finishing rice dish was a luxurious harami cutlet bowl made with a blend of freshly cooked Niigata, Nagano, and Miyagi rice topped with egg. They even made onigiri with the leftover rice. This course is a great value for what you get in North Shinchi. Definitely worth a visit!

Meat kaiseki restaurants have really increased, haven't they? This place is a meat kaiseki where the head chef trained in traditional Japanese cuisine for over 10 years. I visited based on the good reviews on Tabelog, but...??? The dishes are delicious, but the meat lacks flavor and passion for meat is not felt at all. It feels like they just used a lot of meat to create the dishes... I was neither surprised nor impressed, and the course ended without much excitement. The course costs around 12,000 yen, but I left with an empty stomach... I would recommend a course that costs 15,000 yen or more. Thank you for the meal.

In the final day of May, I visited this place to enjoy a leisurely meal with a friend I haven't seen in a while. The restaurant is located on the first floor of the Kitashinchi Dojima Linden Building, which is known for its popular mapo tofu restaurant. Tonight, it was a quiet celebration dinner for two. - Premium Omakase Course "Satsuki" ¥15,400 (tax included) - Mansard Carte Blanche Brut Champagne ¥1,700 We started with a toast with champagne, which I love. The rounded and supple taste of the champagne was delightful. - Appetizer: Wagyu fillet and yuba oil simmered - Soup: Wagyu tongue and round eggplant in a shared sauce - Charcoal-grilled: Wagyu vacuum-cooked and two-color asparagus - Chopstick rest: Meat kappo hand-rolled sushi - Main dish: Triangular beef belly stew - Fried dish: Homemade Wagyu foie gras sandwich - Hot pot: Rib roast and Isagi cold shabu-shabu The meal was exquisite, with each dish being beautifully presented and delicious. The standout was the Wagyu foie gras sandwich, which was a unique and unforgettable experience. The cold shabu-shabu of rib roast and Isagi was also a highlight, with the meat being sliced thinly and cooked to perfection. Overall, a truly wonderful dining experience.

I met a friend I hadn't seen in a while and we went to a hidden gem in Kitashinchi called Niku Kappo Futago Kitashinchi branch. It's located on the first floor of a building just a 4-minute walk from Kitashinchi Station. The quaint shopfront lanterns guide you to the entrance of the restaurant. Inside, the calm atmosphere makes you forget about the hustle and bustle outside, with a single plank counter and a sophisticated yet serene setting. The stylish table settings and various dishes introduce you to the world of beef. Today's menu featured the Premium Course with premium wagyu beef, seafood, and seasonal delicacies for 15,400 yen (tax included). We started with the Wagyu Fillet and Yuba Oil, beautifully presented with ikura and toasted beans. The Wagyu Tongue and Maru Nasu dish was gently enveloped in ginger-flavored sauce. The Grilled Wagyu and Two-color Asparagus featured tender wagyu on a bed of white and green asparagus with two types of potato and tomato sauce. The restaurant's hand-rolled sushi was colorful and flavorful, with toro, sesame, shiso, and wagyu. The Wagyu Triangular Belly Stew was cooked to perfection and served with vegetables. The Homemade Wagyu Foie Gras Sandwich was a highlight, with juicy wagyu cutlet and foie gras on bread stamped with the restaurant's logo. The Rib Roast and Isaki Cold Shabu was beautifully sliced and served with a special ponzu sauce. The meal ended with a special blend of rice and corn rice, and homemade vanilla ice cream with Biwa sauce. It was a satisfying dinner experience at this three-year-old restaurant that has already established itself in Kitashinchi. The atmosphere was lively with regular customers enjoying their meat and drinks.

Recently, I heard that the popular "Futago" group has opened a meat cuisine restaurant in Kitashinchi, so my partner and I decided to visit for the first time. The concept of "Meat Cuisine Futago" is based on four IKI: "Suiki" (elegance), "Iki" (breath), "Ikki" (spirit), and "Katsu" (activity). The restaurant aims to provide service that incorporates "Iki," savor the elegant space and tableware, and enjoy delicious dishes to the fullest. The refined and modern Japanese decor in Kitashinchi creates a calm and sophisticated adult atmosphere. The head chef appears young but exudes a glimpse of Japanese cuisine in his manners and demeanor, which I found out was honed through years of experience at a Japanese restaurant in Kitahama. The counter seats offer a delightful experience to witness his graceful and meticulous movements. We opted for the "Extreme" course for 15,400 yen, which included a variety of dishes such as appetizers, simmered dishes, charcoal-grilled items, hand-rolled sushi, and more. The menu changes monthly to feature seasonal and fresh ingredients, showcasing a commitment to quality and variety. The menu offered a range of Japanese-style meat dishes, charcoal-grilled items, meat hand rolls, Wagyu beef sandwiches, Wagyu beef cold shabu-shabu, and more, catering to both meat lovers and those seeking a healthier option with vegetables. It was a delightful and enjoyable dining experience! The drink selection was impressive, featuring Champagne, wine, whiskey, sake, and premium options to complement the meat dishes. I enjoyed a Yamazaki 12-year highball, which was delicious. Although it is still a new establishment, I am confident that "Meat Cuisine Futago" has established itself as a pioneer in the new genre of meat cuisine. I am looking forward to the menu for next month. Thank you for the wonderful meal!

※This is a post from a blog♪ Blog URL: https://sibumi.blog.fc2.com/blog-entry-6407.html I had a luxurious dinner indulging in meat at Kitashinchi Doshima Linden Ville Counter Kappo♪ Migoto Kumamoto Wagyu "Wa-oh" Rib Roast!! Visited on May 27th: In Kitashinchi North, tucked away in the building on the first floor, is "Niku Kappo Futago Kitashinchi Store," which opened on February 27, 2020. It is a high-end development of Tokyo's "Yakiniku Hormone Futago," a dedicated meat kappo restaurant☆ The concept is to provide course meals that change monthly with a focus on a sophisticated adult "IKI." The course I had was the "Satsuki" course for 15,400 yen. First, I moistened my throat with Chita Highball! Appetizer: Wagyu fillet and Yuba oil-boiled ikura with a touch of wasabi, mame, and mitsuba. The fillet beef was tender and delicious, and the combination with Yuba and ikura was excellent☆ Simmered dish: Wagyu tongue and maru eggplant with a shared sauce of eel, white-boiled Manjushage hot pepper, and ginger. The sauce wrapped everything together wonderfully. Charcoal-grilled dish: Wagyu vacuum-cooked and two-color asparagus with potato sauce and tomato sauce. The white and green asparagus, along with the sauce variations, resulted in a delicious finish! Nara Harushika extra dry junmai sake: One cup of cold sake〜 Chopstick rest: Hand-rolled sushi with Wagyu medium fatty tuna, sesame, large leaves, and pickled radish. A luxurious collaboration of Wagyu and medium fatty tuna in hand-rolled sushi!! Main dish: Triangular pork belly simmered in cow horn and pekorosu Horikawa grass, carrot, and hot pepper. The simmered beef horn was excellent with the accent of hot pepper. Fried dish: Homemade Wagyu foie gras sandwich with tartar sauce. A mini-sized but authentic burger-like foie gras was rich and delicious. This was the Kumamoto Black Wagyu "Wa-oh" rib roast. It was an impressive piece of meat with a lot of marbling, cut into thin slices and served. It was dipped in hot pot and shabu-shabu style〜 Hot pot rib roast and cold shabu-shabu with conger eel, Isaki, lotus root, morning glory, and ponzu sauce. The medium rare rib roast cold shabu-shabu was exquisite. For meal: Special blend rice and corn rice with Akita Tsukiaakari Ichibo and Miyagi Hitomebore edamame. A beautifully presented and deep-flavored mixed rice with corn, edamame, and red bean soup. Dessert: Homemade vanilla ice cream with Biwa sauce, mini watermelon, golden kiwi, and mint ice cream with fruits. A refreshing and delicious dessert. Everything was meat except for dessert! Not yakiniku, but a feast of authentic meat kappo with a variety of carefully crafted and unique dishes. Each dish had its own distinctive taste and was excellent!! Everything was delicious~ Thank you for the meal☆ (Taken with G7X) Niku Kappo Futago Kitashinchi Store Osaka City, Kita-ku, Doshima 1-3-8, Doshima Linden Ville 1F 06-6344-5108 17:00-23:00 (L.O. 22:30), Closed on Sundays and public holidays