It's been a while since I tried out a new yakiniku place! Located just a short walk across the river from Temmabashi Station, there's a yakiniku restaurant called Wagyu Yakiniku Nikuyatsu Temma-ten. I remembered getting scolded by my husband once for confusing Temma and Temmabashi as being close to each other, but this restaurant is actually close to Temmabashi Station. They're open from 5 pm to 5 am, so it's a great spot for those who want to eat yakiniku late at night. On this day, I went with a group of foodies and ordered a variety of dishes: - Nikuyatsu Yukke: Beautiful pink meat with a gorgeous marbling. It looks amazing and just melts in your mouth. - Wagyu Yukke Tare: A more common yukke dish, but the quality of the meat here is exceptional. - Thickly sliced tongue: Deliciously cut thick slices of tongue. - Chateaubriand: Beautiful marbling and cooked on a hot plate, just like a steak. The chef's grilling skills were top-notch. - Sirloin: A large plate overflowing with thinly sliced sirloin, grilled quickly on both sides and topped with grated radish for a refreshing touch. - Rib shin - Hane shita - Special Kalbi - Special Harami - Special Wasabi Harami: These three were thickly cut, making them perfect for pairing with rice. - Tsurami: The more you chew, the more delicious it gets. - Upper mino - Tecchan hormone: Tasty without any unpleasant smell. - Nikuyatsu thin-sliced liver: Fresh enough that you could almost eat it raw. - Large seared meat sushi: An impressive dish to finish off the meal! It was a satisfying yakiniku experience, and since it's close to home, I'll definitely be going back!

Around 8:00 p.m. on Friday, I didn't have a reservation but was able to get a seat at the counter. I thought it was a high-end restaurant, but the menu prices were not that high. The atmosphere inside the restaurant was decent. I tried various dishes and forgot to take photos. I mainly ordered the relatively cheaper items, but the quality of the meat was excellent, and I was very satisfied with everything. The cost performance is quite high. The salads, namul, and cold noodles were also delicious. What surprised me the most was the cheerful and energetic customer service that was consistently provided. I felt like I would like to come back to this restaurant.

Tonight, with a hungry stomach, I crossed the Tenma Bridge, gazing at the romantic night view reflected on the river, and arrived at "Wagyuyakiniku Nikuhachi Tenma Store," a yakiniku restaurant located just one block away. The interior of the restaurant, with a black color scheme, is long and deep, and although sitting at the counter would be nice for a couple, tonight I chose to relax in a private room. I decided to order a la carte after looking at the menu. Based on the recommendation of the owner, Mr. Nomoto, I tried the Nikuhachi Yukke, the limited quantity thinly sliced liver, and the rare Kumamoto "Wao." I also ordered Chateaubriand, Kagoshima brand wagyu, and a few other cuts to try different parts. I started with a toast with a draft beer to quench my thirst, and kickstarted my appetite with the slightly spicy kimchi. The beautiful Nikuhachi Yukke arrived as soon as the roaster was lit. As rumored, the pink thinly sliced meat and egg yolk intertwined, creating a delicious taste that made me feel like melting. The thinness of the slices, different from the usual thick cuts, was the key point, and it was a masterpiece that was sure to elevate the dining experience. The plate of meat presented, with a powerful chunk of meat, further heightened my excitement. The beautiful marbling exuded an aura that seemed to melt as I approached it. The Chateaubriand on the roaster, with flames and smoke dancing, was served to me at medium rare. When I bit into it, the meat juice burst into my mouth, and the high-quality, rich umami taste and fragrant aroma were truly exquisite. The large seared loin, the size of a palm, was grilled by the staff. When placed on the grill with tongs, it immediately caught fire, and after rolling it in the tangy grated ponzu sauce, I placed it gently on a plate and savored the taste. The generous amount of grated daikon provided a refreshing and light flavor, allowing me to enjoy even the fatty cuts with a good balance. Among the enticing rice dishes, I was particularly interested in the "Stone-grilled Mentaiko Cheese Bibimbap," so I decided to try it. Sizzling on the hot stone pot, as I peeled off the crispy burnt rice and flipped it, the cheese melted and became crispy. The combination of mentaiko and cheese was a guaranteed success in the bibimbap. It was a restaurant where I could enjoy various cuts of reliable wagyu beef and also indulge in their original menu items, so I'm glad I went a la carte. I look forward to inviting my fellow meat lovers and visiting again casually. Thank you for the wonderful meal. [A la carte] - Kimchi assortment - Nikuhachi Yukke - Thinly sliced liver - Premium tongue - Chateaubriand, Kumamoto "Wao" - Special seared loin - Special grilled shabu-shabu - Special harami (skirt steak) - Misuji (shoulder tender) - Grilled vegetable assortment - Stone-grilled mentaiko cheese bibimbap

Located a 5-7 minute walk from Temmabashi Station, is the yakiniku restaurant "Wagyuyakiniku Nikuya Temma." This new restaurant opened in 2022 and is situated just north of the station, across the bridge. Despite being in a quiet area, the restaurant was quite busy when I visited. One of the attractive points is that they are open until 5 am, making it a perfect spot for those craving a late-night yakiniku feast. We tried a variety of dishes including kimchi assortment, thinly sliced liver, yukhoe, premium tongue, and Chateaubriand. We started with the refreshing and easy-to-eat kimchi assortment, followed by the irresistibly tender thinly sliced liver that only needs a quick sear. The rich and sweet yukhoe with a generous amount of egg yolk and sauce was a delight. The premium tongue had a perfect balance of marbling and lean meat, while the Chateaubriand was rich in flavor and went well with wasabi. The restaurant staff grilled each piece of meat carefully, resulting in top-quality dishes like shabu-shabu loin and seared loin. The misuji had a sweet sauce that enhanced the meat's umami, while the special harami was perfectly cooked to bring out its deliciousness. The luxurious tamagokake gohan topped with egg yolk, kimchi, and seasoned minced meat was a must-try. The stone-grilled mentaiko cheese bibimbap, with its melty cheese and spicy cod roe, was a perfect ending to the meal. Overall, all the dishes were of high quality, and we thoroughly enjoyed our yakiniku feast. With a variety of menu options and courses, you can indulge in premium cuts or enjoy a more affordable meal with assorted platters. This versatile restaurant is definitely worth a visit. Bon appétit!

The thick-cut tongue was delicious! I went with another woman, and even though we didn't order the half portion, we were able to eat quite a lot. We had raw tripe, wagyu beef tataki, thick-cut tongue, garlic tongue, premium beef belly, marucho, akasen, cold noodles, stone bibimbap, and a kimchi assortment. The wagyu beef tataki was really tasty. The staff recommended the beef yukhoe, but we opted for the tataki because it was thicker. The garlic tongue came with a separate garlic sauce, and when we asked the staff if we should put it on after grilling, they said yes. However, it was almost raw garlic and very spicy, so we recommend grilling it first. The bibimbap had a huge amount of rice, equivalent to about three servings, so if you order both bibimbap and cold noodles, you might want to get a half portion of the cold noodles. The drinks were served promptly. The service was good, even though the explanations were lacking. The atmosphere in the semi-private room was comfortable, and the noise level was not too high. Overall, it was a great meal!

There is a yakiniku restaurant open until 5 am. There are not many eateries open late around here, so this place is valuable. The food is delicious, but a bit pricey for the portion size. Considering the cost performance, I might not go early. When I want to grill some meat and eat bibimbap before heading home, I will use this place for a closing yakiniku.

Located in Dotonbori, Soemon-cho, Niku Hachi, which opened a new branch in December last year, is within walking distance from Keihan and Osaka Metro's "Temmabashi" station. They offer A4 or higher grade domestic wagyu beef, prepared in the best condition for each cut. The interior of the restaurant is a chic space with a black color scheme. They have counter seats, table seats, and private rooms available. On this particular day, we decided to order a la carte, but they also offer a wide range of courses from affordable to luxurious. Most of the meat dishes on the a la carte menu can be ordered in half sizes, making it perfect for solo diners, light eaters, or those who want to try a variety of dishes in smaller portions. We started with the "Niku Hachi Yukke" to accompany our drinks. The thinly sliced meat on a round plate is beautifully marbled, topped with sesame, green onions, and egg yolk, and drizzled with a special sauce. The tender texture of the meat combined with the flavorful sauce is excellent, and it just melts in your mouth. The flavors of the green onions and sesame also complement the dish well. We then grilled the "Premium Tongue" and "Special Harami," both in half sizes. The tongue has a fine texture and is tender, while the harami has just the right amount of marbling, overflowing with the richness of the meat. We also enjoyed the Yukkejang soup, which is spicy with the concentrated umami of the meat and vegetables. After finishing the ingredients, dipping some warm rice into the remaining soup was a delight. With their operating hours until 5 am, Niku Hachi is suitable for hearty meals, casual drinks, or late-night rice dishes, making it versatile for families or dates. Delicious all around.

Yakiniku Niku Hachi is a yakiniku restaurant that stays open until late at night! Located just a short walk from Temmabashi Station, they specialize in wagyu beef. As they focus on wagyu beef, the prices are a bit on the higher side. It's more suited for those who want a hearty meal rather than a light snack. Starting with a glass of draft beer, the tongue meat with salt is delicious with its rich flavor. Followed by the premium harami (skirt steak) and white rice, the harami is also flavorful and sweet due to the marbling. Personally, I prefer the meat to be sliced thinner. The cold noodles are refreshing.

Dotonbori, Soemon's popular "Wagyu Yakiniku Nikuyatsu" will be opening in Temma in December 2022! They offer domestic Wagyu beef of A4 grade or higher, served in the best condition for each cut. The seating includes private rooms and semi-private rooms, so you can enjoy your meal without worrying about the people next to you. They use smokeless roasters, so even in private rooms, there is no odor transfer to your clothes, allowing you to fully enjoy the delicious meat. The private rooms include sunken kotatsu-style seating and table seating where you can keep your shoes on, so we chose the table seating. Homemade sauce is provided on the table. You can also add a drink all-you-can for 2200 yen. For those who are unsure about what kind of meat to choose and want to leave it up to the chef, there are courses available for that. This time, we visited with meat-loving girls, so we left the delicious meat selection to the chef. They offer a complimentary drink for following them on Instagram, tagging them, and leaving a Google review. We also enjoyed a complimentary glass of draft beer. ★Kimchi Assortment: The texture is good, and the taste is deep, but not too spicy, so even families with children can enjoy it. ★Wagyu Yukke (with sauce): Made with fresh Wagyu thigh meat, it has a perfect balance of umami and sweetness. Mix it with raw egg yolk and green onions, and enjoy it with their homemade Yukke sauce for a burst of flavor in your mouth. ★Nikuyatsu Yukke (with sauce): Made with Wagyu loin, this dish is like a piece of art with its beautiful marbling. Mix it with plenty of sesame seeds and green onions, and fresh raw egg yolk for a delicious combination of meaty flavor and sweetness. ★Premium Tongue: The tongue has a beautiful color, and when you squeeze lemon over it, the flavor spreads in your mouth. The texture is also very good. ★Nikuyatsu Thinly Sliced Liver: Impressive thin slices of liver with a fragrant sesame oil aroma, despite being thin, it has a rich taste. They also show off impressive meat chunks like Chateaubriand and sirloin that will be used later. ★Chateaubriand: This rare, highest-grade cut from only a small part of the cow will make you smile once you taste it. Enjoy it with wasabi for a refreshing taste. It's juicy and melts in your mouth. ★Grilled Shabu Roast: Thinly sliced sirloin, quickly seared and wrapped in their special grated daikon radish sauce. It's pure bliss in your mouth. ★Special Grilled Loin: When seared quickly, the meat juices burst out. Enjoy it with their special grated daikon radish sauce for a refreshing taste. ★Special Belly ★Hanesita ★Misji These are all rare cuts with beautiful marbling. Despite being very full, we enjoyed them all. ★Rice: The shiny rice is delicious on its own. We topped it with Hara mi, Hanesita, and Misji, and added a little special sauce. It turned into a very luxurious meat bowl. ★Horumon Assortment: We had a little bit even though we were already full. It's high-quality horumon, so it fits in a separate stomach. We had a great time at the meat-loving girls' party. Thank you for the meal. By the way, the Temma store is close to Temmabashi Station. They are open until 5:00 am, so even if you miss the last train, you can enjoy late-night or early-morning yakiniku. Highly recommended meat restaurant.

The manager showed me a big chunk of meat and it looked so delicious, I was impressed! Everything I ate was really tasty. My favorite is the Wagyu Yukke (with sauce), the tender and sweet Yukke is exquisite! The Niku-hachi Yukke (with sauce) has beautifully marbled loin meat that looks like a flower. When mixed with egg yolk and sauce, it's a blissful deliciousness! While the Chateaubriand is being grilled, the smell of the meat is irresistible. The melt-in-your-mouth meat is incredibly delicious! The Special Shabu Roast is sliced thinly from the chunk of sirloin I saw earlier, and the staff sear it in front of you. It's really delicious when rolled with grated daikon radish sauce. The Special Harami is of top-notch deliciousness! I love it❤️ I put it on rice and make a happy Harami bowl♪️ The assortment of Kimchi has a perfect balance of sweetness and spiciness, it's delicious. The smokeless roaster ensures that the smell doesn't stick to your clothes, so it's reassuring! We had a great time chatting in the private room.༶•┈┈┈┈┈┈┈┈┈୨♡୧ ┈┈┈┈┈┈┈┈┈•༶Menu (for 3 people) Prices excluding tax:・Wagyu Yukke (with sauce) 1480 yen・Niku-hachi Yukke (with sauce) 1980 yen・Niku-hachi thinly sliced liver 1 piece 880 yen・Premium Tongue 2480 yen・Special seared loin 880 yenGrated daikon radish, special sauce・Chateaubriand 100g 2980 yen*Order from 200g onwards・Special Harami 2480 yen・Rice 200 yen・Horumon assortment 1480 yen・Asahi Super Dry (draft) 580 yen・Freshly squeezed Grapefruit 580 yen・Cassis Soda 480 yenIf you're interested, please save this information!༶•┈┈┈┈┈┈┈┈┈୨♡୧ ┈┈┈┈┈

Located a 5-minute walk from Temmabashi Station, this restaurant is a rare find as it is open until 5 am, making it perfect for late-night dining. They offer high-quality domestic wagyu beef, including A4 grade or higher, served in the best condition. The seating consists mostly of semi-private and private rooms, with some rooms accommodating large groups. The smokeless grill provides a comfortable dining experience for everyone. - Freshly squeezed grapefruit juice: 580 yen, full of fruit - Kimchi assortment: 780 yen, a mild and popular flavor - Wagyu yukhoe (beef tartare): 1,480 yen, made with good quality meat - Nikuhachi yukhoe: 1,980 yen, marbled meat with egg, a creamy texture - Premium skirt steak: 2,480 yen, so good that I had to order extra rice - Nikuhachi thinly sliced liver: 880 yen, a unique style of liver, thinly sliced - Premium tongue: 2,480 yen, incredibly tender and delicious - Chateaubriand (100g): 5,980 yen, available in 200g portions, very tender and flavorful - Grilled pork loin: 780 yen per piece, wrap it in plenty of grated radish - Premium grilled pork loin: 880 yen per piece, delicious with grated radish and sauce - Misuji (beef shoulder) lightly seared: enjoyed it lightly seared - Haneshita (beef skirt): a luxurious marbled cut, absolutely delicious - Steamed rice: 200 yen, enhances the flavor of the meat - Hormone assortment: 1,480 yen, prices are excluding tax.

The quality of the meat and the cost performance were so surprising! To be honest, it is highly recommended! A yakiniku restaurant that stays open until 5 in the morning, praised by meat-loving gourmets. The main store is in Dotonbori, and there is also a shop in Soemon-cho. Now, this is the Tenma store, with the nearest station being Temmabashi Station, just a short walk from the station, in a great location. Look for the big lantern that says "焼肉" (yakiniku) as a sign. When you enter, the energetic staff greets you warmly. It feels good. The store has box-type tables near the entrance, and private rooms with hori-gotatsu and table private rooms at the back. On this day, we were guided to a table private room. Here are the things we ordered: - Kimchi assortment: Delicious kimchi with a rich flavor that you can't stop eating! - Wagyu yukhoe (with sauce): The melt-in-your-mouth deliciousness with a sweet and savory sauce is excellent. - [Limited quantity] Wagyu truffle yukhoe: The incredibly delicious melt-in-your-mouth yukhoe with truffle was just amazing. - Niku Hachi yukhoe: A knockout dish with a smooth texture that was incredibly delicious. - Raw beef intestine: A delicious dish with a texture that becomes addictive. - Seared liver: Seared quickly and enjoyed with a rich flavor. - Niku Hachi thinly sliced liver: This dish was so delicious that it brought tears to my eyes. - [Limited quantity] Premium tongue: Look at this beautiful tongue! The overflowing umami in every bite was blissful. - Special selection harami: A dish where the umami overflows with every bite. Harami is the best. - Hangeshita: The sweet taste of fat that melts in your mouth is irresistible. - Misuji: The Misuji with the perfect thickness and texture was divine. - Special seared loin: Seared quickly and served with grated daikon and sauce, both the meat and the sauce were so delicious that it brought tears to my eyes. - Special shabu-shabu loin: Served with grated daikon sauce, it was pure happiness. - Chateaubriand: A time to savor the simple "deliciousness." The quality at this price is amazing. - Tsurami: A delicious dish that is lightly seasoned and easy to eat. - Upper mino: The texture was irresistible, and as mentioned before, the seasoning was divine. - Tecchan: The sweet taste of fat that melts in your mouth was irresistible. I will mention it many times, but the seasoning was divine. - Uruteko: Served with sauce, the unique texture was irresistible and delicious. - Tamagokake Gohan: A satisfying end with plenty of beef soboro, kimchi, and a variety of ingredients. A recommended way to finish your meal. - Half cold noodles special: I was curious about the "special" and ordered it. The cold noodles with plenty of bean sprouts in a sesame oil-based sauce were cool and delicious. - Black honey kinako ice cream: The creamy black honey was irresistible in this delicious ice cream. I ate a lot. The service was also excellent, and as mentioned earlier, both the quality of the meat and the cost performance were outstanding. I was very satisfied and full. It's still not very well-known, so now is the best time to go. Please give it a try. Thank you for the meal.

Good morning, this is zukasama.maria, a salaryman who wants to indulge a little✨ I visited the yakiniku restaurant Niku Hachi in Temma, known for its high-quality wagyu beef. The meat quality and cost performance were outstanding☺️ The staff were energetic and friendly, and the restaurant was very clean. The meat was incredibly delicious, I may have ordered too much☺️【The photo shows just a portion of the food】While many people dropped out, I enjoyed the meal alone. It was so delicious! The restaurant doesn't seem to be well-known yet, so it's easy to get a table around 9 pm. Highly recommended✨ Thank you for always liking and commenting. I would be delighted if you followed me✨

Located in Temmabashi, this popular yakiniku restaurant has its main branch in Dotonbori. Just a heads up, be careful not to confuse Temma Station with Temmabashi Station, as there is a distance of almost 20 minutes on foot between them. The meat quality at this place has been the talk of the town, so I finally had the chance to visit. Here is what we ordered: 1. Kimchi assortment ¥780- 2. Meat Hachi thinly sliced liver ¥880- 3. Meat Hachi yukhoe (Korean-style beef tartare) ¥1,980- 4. Premium tongue ¥2,480- 5. Wagyu yukhoe ¥1,480- 6. Seared liver ¥1,080- 7. Wagyu truffle yukhoe ¥2,180- 8. Special grilled shabu loin 1 piece ¥780- 9. Chateaubriand 100g ¥5,980- 10. Misuji (shoulder tender) ¥2,080- 11. Special seared loin 1 piece ¥880- 12. Raw intestine ¥980- 13. Special harami (skirt steak) ¥2,480- 14. Haneshita (skirt flap) ¥2,380- 15. Tetchan (beef cheek) ¥880- 16. Tsurami (beef sinew) ¥1,080- 17. Upper mino (beef stomach) ¥1,280- 18. Ulte (beef throat) ¥780- 19. Meat Hachi thinly sliced liver ¥880- (repeat) 20. Tamagokake gohan (rice with raw egg) ¥580- 21. Half cold noodles ¥580- 22. Half cold noodle special ¥880- 23. Black honey kinako ice cream ¥480- 24. Whole strawberry ice cream ¥480- 25. Raw chocolate ice cream ¥480- Although we were a group of four, we ate a lot and enjoyed everything. Even though I'm not a big fan of liver, the Meat Hachi thinly sliced liver was incredibly delicious. Just be careful not to overcook it due to its thinness. The quality of the tongue here was outstanding, probably one of the best in Osaka. I personally preferred the Haneshita over the harami, showing that my stomach still has room for new flavors. Every type of hormone dish we tried was delicious, proving that this place is a safe bet for hormone lovers. If you're looking for a place with excellent meat quality, I highly recommend giving this restaurant a try.

This place is amazing! I shouted "the meat is delicious" at least 100 times! They have everything - tongue, harami, sirloin, hormone, yukhoe, cold noodles, and tamago kake gohan! You should all go and try it out! I ate a lot of dishes: - Kimchi assortment - Wagyu yukhoe (with sauce) - [Limited quantity] Wagyu truffle yukhoe - Niku-hachi yukhoe - Raw intestines - Seared liver - Thinly sliced liver - [Limited quantity] Premium tongue - Special harami - Hane shita - Misuji - Special seared loin - Special grilled shabu-shabu loin - Chateaubriand - Tsurami - Upper mino - Tecchan - Ulte - Tamago kake gohan - Half cold noodle special - Black honey kinako ice cream

Visited in March 2023 ◎ At the time of posting, the restaurant had a rating of 3.07 on Tabelog (based on 11 reviews). 'Wagyu Yakiniku Niku Hachi' has three locations in Osaka: the Dotombori main store, the Soemoncho store, and the Temma store. They are open until 5 a.m.! Today, I visited the Temma store, which opened in December last year. It's important to note that even though it's called the Temma store, the nearest station is Temmabashi, not Temma. We used a private room at the back, passing through the entrance counter and table seating. They offer a special meat cake for celebrations like birthdays or anniversaries for 1,000 yen. They have courses with all-you-can-drink options starting from 5,500 yen, but we ordered a la carte. - Asahi Super Dry draft beer (medium) 580 yen - Kimchi assortment - Niku Hachi Yukke - Wagyu Yukke Sauce - Limited to 10 servings: Niku Hachi thinly sliced liver - Tongue - Rib loin - Hane shita - Sirloin - Chateaubriand - Sirloin - Rib loin - Special Kalbi - Special Harami - Wasabi Harami - Tsurami - Upper mino - Tetchan - Large seared meat sushi Started with a toast with a draft beer (^_^)／□☆□＼(^_^) The Yukke and liver that came out first were delicious, so I kept ordering more, and before I knew it, we had ordered a lot of dishes. There were too many dishes to comment on each one individually, so I'll refrain from doing so. I took plenty of photos, so please enjoy the high-quality meat visually. I haven't eaten this much meat in one sitting since a barbecue buffet! Thank you for the feast.

This is a yakiniku restaurant near Temmabashi Station. They are open from 5 pm to 5 am, offering all-you-can-drink plans for 5,500 yen and 7,500 yen. And right now, there's a 20% off coupon available on Tabelog! On this day, I decided to treat myself to some "good quality meat" and enjoyed choosing different cuts of meat. The owner is very hospitable and makes sure you enjoy a variety of meats. The menu for the day included beef tartare, wagyu beef tartare, thinly sliced liver, premium tongue, Kagoshima black wagyu cuts like rib sirloin, hane shita, sirloin, chateaubriand, premium kalbi, select harami, select wasabi harami, tripe, top skirt, teppanyaki, and large seared meat sushi. I couldn't stop eating and one delicious meat after another kept coming! The beef tartare from Meat Hachi had a beautiful baby pink color with lots of green onions and sesame seeds. The wagyu beef tartare was rich and luxurious. The thinly sliced liver was a limited edition item that was delicious when lightly seared. The premium tongue was glossy and pink, like a flower garden. The Kagoshima black wagyu cuts were a sight to behold, with cuts like rib sirloin, hane shita, sirloin, and chateaubriand. The chateaubriand had an erotic vibe and was tender and flavorful. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The hane shita was marbled and delicious with a bit of wasabi. The

Osaka Tenma Meat Meeting with Friends at Wagyu Yakiniku Niku-hachi, which I heard is cheap and delicious from regular customers who made a reservation for us. ★Kimchi Platter, of course, let's start with this ★Niku-hachi Yukke, a rare raw meat. It melts in your mouth with the flavor of sesame and green onions at the temperature in your mouth. ★Wagyu Yukke Sauce, Yukke made with lean meat. It's not seared, which is nice. They showed us a chunk of meat. Four types from the same individual of Kagoshima black cattle, quite hearty and exciting. Rib Shin, Hane Shita, Sirloin, Chateaubriand, next is the ★Niku-hachi thinly sliced liver, limited to 10 servings. This thin slice is splendid. That's why it doesn't get tough even when grilled. ★Tongue, a large serving of tongue. The taste of the tongue itself is light, but it's thick and satisfying. ★Chateaubriand, they served us one with less marbling, making it very easy to eat. It's sweet and delicious. ★Sirloin, Rib Shin, Hane Shita, Special Kalbi, the marbling is strong, so I lightly grilled it and ate it with grated onion sauce. It was delicious. ★Special Harami, a harami that allows you to taste the flavor. ★Special Wasabi Harami, it's difficult to grill because it burns easily. The harami has a hint of spiciness and a flavor of wasabi. ★Tsurami, the non-frozen tsurami has thickness and a satisfying texture, which I like. ★Upper Mino, Teppanyaki, I could only eat one piece at a time as I was already full (T_T). The horumon was clean and had no unpleasant odor. ★Large Seared Meat Sushi, searing the sirloin gave it a final punch, and it was quite a meal. We ate a lot, and the stay was very long.

Sometimes we were curious as we passed by, so my husband and I decided to visit. When we entered, we were surprised by how spacious it was! You couldn't tell from the outside (laughs). The inside of the restaurant was very clean and comfortable. The dishes were beautifully decorated and the staff were friendly and provided just the right amount of service. The meat had the perfect balance of marbling and lean meat, even my 40-year-old stomach could handle it. However, I couldn't handle the wasabi series (laughs). Probably only true Nagano locals can handle it. The attention to detail in their work was evident in the hormone dishes. I was impressed by the finely sliced mino. The sauce was delicious without being too overpowering. If I had to ask for something more, it would be to have grated garlic in addition to grated ginger for the horse sashimi. Most likely, anyone you bring here will be pleased, and it's a delightful place to visit on your own as well. We will definitely visit again!

The meat quality at this restaurant is so amazing that it's hard to put into words. The cost performance is also a concern because the quality of the meat is just too good for the price. In short, this place is too good to be true. The meat was incredibly delicious without any exaggeration. Every dish, even the kimchi, was outstanding. You'll understand once you try it. The cost performance is amazing, and everything I ate was so delicious. Especially the harami was exceptional. I could easily eat 10 bowls of rice with just that. I highly recommend trying it. The side dishes were also delicious, but the meat is the real star, so I suggest focusing on that. It was so good that I didn't want to leave the restaurant. Thank you for the wonderful meal.

Located on the first floor of Momoi Dai 2 Building, just north of Temmabashi Station in Kita-ku, Osaka City. This is the third branch of Niku Hachi, following the opening of the Dotonbori Main Store and Soemoncho Store in December 2022. All seats are private or semi-private, allowing you to enjoy your meal in a relaxed setting. #DinnerTonight - Oolong Tea 308 yen - Kimchi Assortment 858 yen - Niku Hachi Yukke 2178 yen - Niku Hachi Liver - Premium Tongue 2728 yen - Special Seared Loin 1 piece 968 yen - Special Grilled Shabu Loin 1 piece 858 yen - Hane Shita 2618 yen - Special Harami 2728 yen - Rice Small 220 yen - Chateaubriand 100g 6578 yen - Upper Mino Salt Sauce 1408 yen - Tetchan Salt Sauce 968 yen - Crispy Salt Sauce 748 yen - Wasabi Kalbi Half 924 yen - Tsurami Salt Sauce Half 704 yen - Stone-Grilled Cod Roe Cheese Bibimbap 1078 yen - Cold Noodles 968 yen All the meats were delicious, but my top recommendation is the Special Seared Loin that the staff showed me before cutting. The meat looked delicious and tasted even better than I imagined. Personally, I also recommend the Chateaubriand. The meat is so tender that you don't even need to chew. The Wasabi Kalbi is also a favorite of mine, with the perfect balance of meat and wasabi. The salt sauce is also a favorite. Every dish was incredibly delicious, the staff were polite, and I had a blissful time in the private room. Even on the way home, I was still savoring the deliciousness. Thank you for the wonderful meal! ❤️ ( ⁎ᵕᴗᵕ⁎ )