On August 27, 2020, despite trying to avoid eating out to get back in shape after the impact of COVID-19, I succumbed to temptation when a friend told me they had made a reservation at the grill restaurant "Kitashinchi Fukutatei," where you can enjoy steak and high-quality wine. This was my second visit since I celebrated my 700th review with a "Hamburger Lunch" five years ago. We had an 18:00 reservation, but my friend arrived early at Kitashinchi Station on the JR Tozai Line, so we headed down to the basement floor of Kitashinchi Star Building 20 minutes ahead of time. The restaurant had 6 counter seats facing the kitchen, with a large oven for grilling meat in the middle. There were also 2 private rooms with sofa and table seating in the back left, but due to social distancing measures, only 4 counter seats were available with acrylic partitions in between. We had the place to ourselves for a while. My friend had reserved the "Carefully Selected Oven-baked Course" for ¥15,000 (excluding tax and service charge), which included various dishes such as homemade mini beef buns, assorted appetizers, consommé soup, seasonal organic vegetable salad, Fukutatei's carefully selected oven-baked steaks (fillet, lamp, ribeye), European-style curry rice with black wagyu beef, homemade pickles, and peach and coconut gelato for dessert. We were shown 3 types of A5-grade black wagyu meat cuts, and we toasted with beer and champagne. The meal started with a dish of homemade mini beef buns made with black wagyu fillet, followed by a beautifully presented assortment of appetizers featuring seasonal ingredients and luxury items like caviar, sea urchin, and black truffle. We also enjoyed butter rolls and focaccia with red wine. The rich black wagyu beef consommé soup was followed by a refreshing organic vegetable salad. The highlight of the meal was the carefully grilled steaks, each offering a different taste and texture. We finished with the luxurious black wagyu beef curry rice, where the meat's umami flavor stood out. It was a truly indulgent dining experience.

First visit. Went down the stairs and entered the restaurant. Led to a private room and seated. Calm atmosphere. Consulted about WINE and ordered Napa Valley FAUST. Three types of raw meat, from left to right: fillet, rump, rib. Deciding which to choose or to taste each. Since it was my first time, I asked for a tasting of the three types. Cooked rare. First came a small hamburger made with black wagyu fillet. Despite its small size, it was a proper hamburger and delicious. Next were homemade butter rolls and focaccia, followed by an appetizer platter. All very delicious. Wagyu "rillette" consomme soup. A rich soup that condensed the umami of beef and vegetables. After that, a tasting of three varieties of oven-baked steak. All three were delicious. The carefully cooked meat, for about 40 minutes, had a beautiful crispy surface and a clean pink interior, cooked rare beautifully. Among the three, I think I prefer the fillet, which is the lightest. Next time, I'll order the fillet. For those visiting for the first time, I think choosing the tasting option and deciding may be a good idea. The exquisite Chateaubriand steak sandwich. The meltingly tender meat with exquisite rich sauce and mustard mayonnaise is irresistible. There are three slices, and it has a great bite. Oh, happiness... For the finale, you can choose curry rice. There are European-style curry and black bean curry, and I chose the European-style curry. Just the right amount of curry. This was also very delicious. Finally, dessert arrived, and the course ended. Very satisfied. Truly worthy of being a Michelin-starred restaurant for 6 consecutive years. On the way back, Chef Ukai and the staff saw me off. I returned home happily after a delicious and pleasant experience. It was delicious! I will visit again. Thank you for the meal.

I made a reservation for a weekday night and visited the restaurant! I had the 22,000 yen course! The first dish was a mini hamburger made with 100% black wagyu beef. It was exquisite. Then came three appetizers, two types of bread, consommé soup, and salad followed by the main dish, "oven-baked steak"! You can choose two types (75g each) or three types (50g each) of meat (filet, rump, chuck). This time, I had filet and rump, 75g each. The meat, cooked slowly in the oven for 40 minutes, was perfectly tender and delicious! After the main course, I had the "Chateaubriand steak sandwich," which was also amazing and highly praised by everyone. The meat was so tender that you didn't need teeth to eat it, and it paired perfectly with the original mayonnaise and toast. For dessert, I had mango and citrus gelato. It was a luxurious meat-focused course from start to finish. I was able to enjoy dishes that you can only taste here! The drink menu mainly consisted of wine, with no whiskey or cocktail options. This is a restaurant that has been selected by Michelin and is one of the top 100 restaurants you should visit at least once in your lifetime! Thank you for reading until the end! Likes and saves are greatly appreciated. Please check out my Instagram as well @gourmet_tabi.

While reminiscing about the past, I spent around 30,000 yen on a course meal and drinks. The meat was incredibly tender and had a sophisticated flavor. The most delicious dish was the steak, but even the sandwich tasted more luxurious than any sandwich I've ever had before. Eating it with cheap mustard feels like sacrilege.

The main meat and Chateaubriand steak sandwich were excellent! There were three options for the main meat, but this time I chose the fillet and ribeye steak. The atmosphere was relaxing and enjoyable for dining. I would definitely like to come back again!

I was able to make a reservation for a private room miraculously two days before my first visit because a cancellation happened to open up. I was shown three main types of meat for today, and since it was my first time, I asked for Filet, Chuck Flap, and one more type, with the grilling method left up to the chef. Starting with a mini hamburger made of Filet meat, followed by an appetizer assortment, homemade bread, and consomme soup, everything was as delicious as the reviews said. Finally, the main dish arrived, with a crispy exterior and a moist interior cooked in the oven. It was truly delicious. Next came the Chateaubriand steak sandwich, and we finished with a European-style curry. The price is high, but I was completely satisfied with the quality of the food. To top it off, the owner and the server even bowed deeply to us as we left. I am very satisfied and will definitely save up to visit again!

This is my first visit. The appetizers before the meat were all exquisite dishes with great attention to detail. The fish dishes were also delicious, made with seasonal ingredients. As it was my first time trying the meat, I chose a tasting platter with three different kinds. Each one had a unique and delicious flavor, making me want to try more varieties next time. The vegetables served with the meat were surprisingly tasty, almost like a Japanese simmered dish with a rich broth. I was completely satisfied with everything, including the dessert at the end.

I went to her work celebration party. The private room had a nice atmosphere and she was pleased. I was surprised by the deliciousness of the meat from the moment I took a bite of the mini hamburger! The meat was amazing, and the Chateaubriand sandwich, red snapper and caviar, and flounder were all delicious with just the right amount of volume. Highly recommended!!

I had the specialty kiln-grilled steak and the "exquisite Chateaubriand steak sandwich" half-size course. It started with a mini hamburger. Although small, the meat flavor was rich and the buns were crispy and delicious. It set the expectations high for the course. Next was the appetizer platter. It was nice to have cold dishes other than meat, such as flounder and northern scallops. The special black wagyu consomme soup had a wonderful aroma and was so good you could drink it like tea. The Hiroshima baby leaf salad with Izumi onion dressing was a perfect combination of the subtle spiciness of the baby leaf and the onion dressing. The main dish was the specialty kiln-grilled steak, with a choice of fillet or ribeye. This time, I tried the fillet and ribeye. The fillet had a concentrated meat flavor, and the ribeye had just the right amount of fat and was delicious, although I personally felt the seasoning was a bit salty. The exquisite Chateaubriand sandwich in half size was absolutely delicious. The sauce was also incredibly tasty. For the finale, I chose the European-style curry rice out of the two types of curry rice. It was incredibly flavorful, and although the portion was small (about three bites), it was satisfying. The shiso leaf gelato was refreshing and a nice palate cleanser. Overall, I was satisfied, but I was a bit disappointed by the limited drink options other than wine and the relatively fast service pace (which may have been due to my fast eating pace), giving an impression of a somewhat indifferent service.

[Restaurant] Located within a 5-minute walk from Kitashinchi, and within 15 minutes from Umeda/Osaka Station. It is recommended to make a reservation in advance through Tabelog or leave it to the chef! I visited on a weekday night and the place was packed with accompanying guests and business dinners, reflecting the local atmosphere. [Cuisine] - Chef's Choice Course [Price] Approximately 25,000-30,000 yen per person [Others] - The small hamburger buns were crispy and delicious! You can eat them in one bite. - Assorted Appetizers: A seafood-based assortment with seasonal vegetables, lightly seasoned. - Organic Vegetable Salad: The special dressing with Izumi onions goes well with the organic vegetables. - Kiln-baked Steak: Steak baked in a kiln for 40 minutes. Rich flavor and tender! - Chateaubriand Steak Sandwich: Chateaubriand x Steak sandwich! A perfect combination with a soft yet substantial texture. - Curry to Finish: A small-sized curry with a good chunky texture. [Additional Notes] The restaurant has a luxurious atmosphere, but the cost performance is not that great. The meat was delicious, but overall satisfaction with the course was low. Thank you for the meal.

Visit date: 18:30 on a weekday Wait time: Reservation Menu: Course I made a reservation as my wife had errands in the city. The restaurant has been awarded Michelin stars, so my expectations were high. The course started with mini hamburgers. The hamburger was soft and delicious. The appetizers included caviar, truffles, and sea urchin, ingredients I don't usually eat, which increased my appetite. The main dish was a sirloin steak. The perfectly cooked thick steak was packed with the savory flavor of the meat and was delicious. The excellent dishes and service were truly deserving of the Michelin stars. It was a satisfying experience. Thank you for the meal.

A restaurant that seems to only offer set courses, but the meat is incredibly delicious. It's not a place you can casually drop by. The small burger-like appetizer is apparently the highlight, but despite its size, the hamburger is extremely meaty and delicious with a sweet sauce. It was surprising and amazing.

Fukudotei in Kitashinchi, a Michelin-rated restaurant, offers unbelievably tender meat. Their Chateaubriand sandwich is exceptional, with bread that is surprisingly delicious. I think anyone living in Osaka should visit this place at least once. Thank you for the wonderful meal.

Fukutatei 1-11-19 Sonezaki Shindo, Kita-ku, Osaka 5-minute walk from Kitashinchi Station ☎️ 06-6341-8588 ¥25,000-¥30,000 @fukutatei A Michelin-starred steakhouse serving oven-baked steaks. On this day, we compared and enjoyed A5 fillet, A5 rump, and sirloin from Tokushima Prefecture and Kagoshima Prefecture. Lastly, we had the Chateaubriand steak sandwich from Tokushima. It was a feast of the finest wagyu beef! #Fukutatei #HirokiFukutatei #KitashinchiFukutatei #KitashinchiGourmet #KitashinchiDinner #Kitashinchi #OsakaGourmet #OsakaDinner #OsakaSteak #OsakaSteakhouse #HirokiOsaka #HirokiKitashinchi #Steakhouse #OvenBakedSteak #KitashinchiSteak #SteakDinner #OvenBaked #MichelinOsaka #OsakaMichelin #steak #SteakLovers #SteakEnthusiasts

I started with a mini hamburger made with beef sirloin, which allowed me to enjoy the rich meaty flavor. The course included an appetizer platter, Wagyu beef consomme soup, and a seasonal vegetable salad, followed by the main course of oven-baked steak. The steak was made using only A5 grade Black Wagyu beef from non-pregnant cows, and we could choose between different cuts. I chose fillet and ribeye, while my guest chose fillet, rump, and ribeye. Despite being three different cuts, the portion was just right for a woman. The recommended medium doneness took about 40 minutes to cook in the oven. The outside was nicely seared, while the inside had a perfect pink hue. Each cut offered a unique texture and fat balance. Delicious meat can be satisfying even in smaller portions. Next, we had a Chateaubriand steak sandwich, which was juicy and delightful. The tenderness of the meat paired well with the texture of the bread. We also had curry, which was light and came in two varieties - European-style curry and black bean curry, offering different flavors to enjoy. We had Champagne and white wine by the bottle, as the menu didn't have many options listed. The sommelier was helpful in recommending wines based on our preferences. Thank you for the wonderful meal.

Located just inside Kitashinchi, Fukutatei is a steak restaurant that uses a hearth kiln to cook their steaks. They offer course meals starting from appetizers to a meat-filled main course, with wine being the main drink option. For those who are not fans of wine, the selection of drinks is very limited. While the cost performance may not be the best, it is a great choice for a special occasion.

The meat was cooked so deliciously! They grilled it multiple times to get a perfect sear on the outside while keeping it rare inside, ensuring it was cooked through. I realized how amazing a steak can taste when cooked with care. Unfortunately, I couldn't try the Chateaubriand sandwich this time due to a reservation issue, so I'll have to come back for it next time!

Premium Malt's beer (the only domestic beer available) Homemade mini meat buns Butter roll Focaccia Assorted appetizers Bamboo shoot skewers Smoked squid Smoked yellowtail Sashimi of sea bream Cold beef of black-haired Japanese cattle Consomme soup of black-haired Japanese cattle Red wine Micro baby leaf salad with onions from Izumi dressed with dressing Oven-baked steak Fillet lamp sirloin steak sandwich with red wine Chateaubriand steak of black-haired Japanese cattle Western-style curry with pickles Homemade gelato of mango and passion fruit

Located in a building along a major road, this stylish hidden gem restaurant in the basement offers a lovely dining experience. The main course, a wood-fired steak, features fillet, rump, and chuck cooked to a recommended medium doneness. The chuck was particularly sweet and my personal favorite. The restaurant also offers recommended drinks to complement your meal. The salad had a hint of bitterness to it.

I had the Kuroge Wagyu Kamayaki Steak Course. It included: Mini beef bun made with only Kuroge Wagyu fillet, butter rolls & focaccia, assorted appetizers (fried young ayu fish, marinated swordfish, lightly pickled bonito, Kuroge Wagyu simmered with bamboo shoots), Kuroge Wagyu consomme soup, seasonal organic vegetable salad, kamayaki steak (fillet, lamp, ichibo), European-style curry rice, mango and passion fruit gelato. You can choose from three types of steak, and this time I had a little bit of each. All the meats were delicious, but the fillet was exceptional. I might just go for the fillet only next time. I was debating whether to add the famous steak sandwich, but this course was filling enough. Thank you for the meal.

Homemade mini beef buns made with draft beer and black-haired Wagyu fillet, appetizer assortment including marinated sardines, bonito and white shrimp, firefly squid and rapeseed blossoms, black-haired Wagyu tartare, homemade butter rolls and focaccia, black-haired Wagyu rillettes, consomme soup, red wine, micro baby leaf from Kajitani Farm in Hiroshima Prefecture, special dressing with Tamanoi onions from Senshu, Fukutatei's famous oven-baked steak with fillet, lamp, and ichibo, red wine Chateaubriand steak sandwich, finishing with black-haired Wagyu and black bean curry rice, homemade sunflower gelato.

This is a restaurant in Kitashinchi where you can enjoy kiln-grilled steaks. You descend the stairs to enter the restaurant, which has counter seats and private rooms. I sat at the counter and in front of me was the original kiln oven. The atmosphere was chic and calm. I had the 22,000 yen course. The dishes included a mini beef bun made with only black wagyu fillet, assorted appetizers, consomme soup with beef shin and various aromatic vegetables, seasonal organic vegetable salad, a selection of kiln-grilled steaks from Tokushima, Okayama, and Tottori, a delicious Chateaubriand steak sandwich, and a choice of black wagyu European-style curry rice for the finale. The steaks grilled in the kiln were crispy on the outside and rare and moist on the inside. The Chateaubriand was delicate and tender. The European-style curry was thick with a rich beef flavor. The service was good and the cost performance was great.