I visited "Kitan In" in Dotonbori, Osaka. It is located about a 5-minute walk from Namba Station on the Osaka Metro line. The restaurant has a charming exterior reminiscent of a traditional Japanese restaurant in Hozenji Yokocho. The interior is quite stylish with only counter seats available. This restaurant, opened in April 2022, is part of the well-known "Kotoba Group" in Osaka. First, the owner, Mr. Takeshita, showed us the meat that would be used for today's dishes, and it was clear that the quality of the ingredients was exceptional. I was excited to see what kind of dishes we would be served. The dishes we had included: - Wagyu bone and clam soup - Miyazaki mango and Miyazaki fillet, firefly squid, Kyushu vegetables, Kumamoto mini watermelon, Kumamoto salt tomato "Child of the Sun" gaspacho - 22-day aged bluefin tuna from Kesennuma, Miyagi Prefecture - Matsusaka beef fillet and sirloin with Fukuoka bamboo shoots and Daikon in a sauce from the earth - White pickled loquat and white pickled fig from Nagasaki, Canadian ice wine - 60-month aged Chateaubriand Taliata of Tajima beef charcoal-grilled, young corn, Miyazaki zucchini, asparagus and asparagus sabayon - Wagyu Toro Taku - Oita Champion beef, Miyajima sea bream and oyster, natural Maiko mushroom soup The dishes were visually appealing and the variety of premium meats we got to taste was impressive. Personally, I particularly enjoyed the rich flavor of the lean part of the "Tajima beef" and the subtle sweetness of the fatty part. The aged bluefin tuna was also outstanding, showcasing the maximum flavor brought out through aging. The staff and chefs were excellent in their service, making the dining experience very enjoyable. I think the price for this quality of food is very reasonable. Thank you for the feast. I would love to visit again.

I saw an interesting restaurant on Instagram and visited it with my wife. The location was Hozoji. The street had a Japanese atmosphere and was filled with foreigners. I live in Osaka and am Japanese, but if I were a foreigner...

It's been a year already since I first visited this place and I was impressed by the high level of completion back then. But now, the level of completion is even higher, so I realized that there is still room for improvement from a year ago. I have become a big fan of Takashita-san. The menu included dishes like 75-month-old Tajima beef, aged for 2 months, and meat from a cow that has given birth 4 times, seasonal ingredients transitioning from summer to autumn, and an abundance of matsutake mushrooms. The meal started with the classic Wagyu bone soup, which is different and delicious every time. The Wagyu tartare was flavorful, the hamon serrano with caviar was a delightful combination of flavors, and the Matsutake tempura was crispy and fragrant. The aged Chateaubriand and aged sirloin were tender and sweet, and the meat miso and aged black garlic paste added depth to the dishes. The Matsuzaka beef sirloin in Yanagawa style was beautifully presented and the natural sauce made with mushrooms from Niigata, Nagano, and Mie was rich in flavor. The Matsutake and meat sushi was a delightful combination of flavors, and the mini sudachi cold noodles served as a refreshing palate cleanser before the grilled meat set meal, which included tongue, harami, ichibo, misuji, and sagari. The original grilling method by Takashita-san was excellent. The meal ended with three desserts: lemon sweets, pumpkin terrine, and hojicha ice cream, all of which were delicious. The overall experience was fantastic, and I look forward to seeing how they continue to improve in the next year.

On a holiday night, I visited this place that I had been avoiding because the omakase course I had at the main store in the past was a bit unsatisfying. However, the owner of a certain yakiniku restaurant highly recommended it, so I made a reservation and visited. Until recently, there were plenty of available slots, but it has become a bit difficult to make a reservation lately. The omakase course starts at 7:00 PM and costs 16,500 yen. The menu for the day included: - Wagyu bone and water clam soup - Wagyu harami tartare with caviar and fried potatoes - Gazpacho - Summer yukhoe (grilled eel with avocado) - Aged tuna sashimi x 2 - Aged sirloin, tenderloin, figs, Canadian ice wine - Cold shabu-shabu (Matsusaka beef) - Grilled conger eel, tenderloin, matsutake mushrooms, rice - Hiuchi, conger eel, mushroom clear soup - Cold noodles - Yakiniku set meal (Ichibo, Haneshita, lamp, misuji, aged harami) - 2 types of dessert, iced coffee The cuisine is more focused on combining seasonal ingredients with meat, rather than just yakiniku. It is not only delicious but also visually appealing. The Wagyu tartare with potatoes and the aged tuna sashimi were particularly delicious. The yakiniku set meal at the end was a bit heavy, with a focus on cuts with a lot of marbling. In particular, the aged harami had too much of a punch. The course content is satisfying and worth the price. However, the drinks are a bit expensive. I would like to visit again in a different season.

Located a 5-minute walk from Namba Station in Osaka, the exterior of the restaurant exudes a cool, traditional Japanese design. The restaurant has two floors, with the first floor serving kaiseki cuisine and the second floor serving yakiniku. The owner, Takeshita-san, personally prepares and serves the dishes, showcasing a passionate and detailed approach to each dish. The interior of the restaurant is elegantly designed, making it a perfect setting for a theatrical dining experience. The focus here is on aged meats and seasonal ingredients, with each dish thoughtfully curated to highlight a specific theme. Takeshita-san and his staff provide exceptional service, creating a unique and unforgettable dining experience. The menu includes a variety of dishes such as wagyu tartare with matsutake mushrooms, summer yukke with eel, and aged tuna sashimi. Overall, it is a one-of-a-kind restaurant that continues to evolve and gain popularity.

Kitan In, a popular restaurant located a 5-7 minute walk from Namba Station in Osaka, opened in April 2022 and has quickly become a sought-after reservation spot in less than a year. This highly rated establishment offers aged meat dishes and has been selected as one of the top 5000 restaurants on Tabelog. With a refined atmosphere and a dapper owner who cooks right in front of you at the 10-seat counter, the experience is truly captivating. The owner's explanations about the dishes, the attention to detail in both the food and the tableware, and the love and gratitude towards the beef are all evident, reminding us of the seriousness of food. We tried the "In Course" which includes a variety of dishes served throughout the year. Starting with a warm soup made from beef bones, clams, and water, the course progresses to an amuse-bouche of wagyu harami tartare with truffle, capers, and matsutake mushrooms layered with fried potato mille-feuille, creating a delicious combination of richness and sweetness. The refreshing gaspacho made with watermelon, tomato, shiso, and myoga from Kumamoto, followed by eel and avocado, wagyu yukke with corn shoots finger foods, are all beautifully presented and delicious. The Hokkaido Funka Bay tuna, aged to enhance its umami, is of sushi and Japanese cuisine restaurant quality. The aged fillet and sirloin of 57-month-old Tajima beef, served with Gorgonzola sauce, is an outstanding steak with a strong beef flavor that doesn't overpower the cheese. The fig and tofu salad, accompanied by Canadian fruit wine, refreshes the palate. The Matsusaka beef shabu-shabu, prepared to remove excess fat and bring out its full potential, is served on ice to provide a unique combination of warm and cold textures. As the desire for rice dishes arises, a luxurious small bowl of conger eel kabayaki, fillet meat, shiso, and matsutake-scented sushi rice is served at the perfect timing. The luxurious soup made from Miyazaki beef hiuchi, conger eel, sea bream from the Goto Islands, and Kumamoto maiko mushrooms is exceptional. After enjoying these satisfying dishes, the main event of the grilled meat, prepared with care by the owner, begins with cuts like ribeye, skirt steak, tenderloin, harami, and rump, each offering a different texture and flavor profile. Coating each piece generously with sauce and topping it with egg yolk before mixing it with rice creates a blissful and delicious experience! The dessert consists of ginger mousse and chocolate terrine. Overall, the well-crafted course menu with a fantastic aftertaste makes it a must-visit restaurant. Thank you for the feast!

When do you feel the most moved? Please let me know in the comments. For me, recently, the most touching moment is when I enjoy a meal with all my senses fully engaged. Visiting this place during each season for a year now, from early autumn to winter, spring, and summer, I have experienced the full range of seasons. Every time I leave thinking this visit was the best, but this time was truly amazing. Especially, the aged beef from a rare breed is a taste that everyone must try. I won't go into details, but I highly recommend making a reservation on the first of each month to truly savor the experience. A year ago, I could easily book a table for the following week, but now, reservations are gone within two hours of opening for a month. It's not just a trend, but I want everyone to feel the high rate of repeat customers, including myself. If this post is good, please like and follow, and consider saving any posts that catch your interest. Visited in July 2023, cost around 20,000 yen per person, various cards accepted, a few minutes' walk from Namba Station, coin parking available. Instagram: @kitan_yakiniku. Original Tabelog rating: ⭐⭐⭐⭐3.75. Tags: #OsakaGourmet #OsakaFood #OsakaYakiniku #OsakaDinner #OsakaCourseMeal #OsakaLunch #NambaGourmet #NambaLunch #NambaYakiniku #NambaDinner.

I became a big fan of Kitan In and Mr. Takeshita. There is a lineup of dishes such as 75-month-old matured but fresh beef from a cow that has given birth three times and 17-day-aged tuna. The classic Wagyu bone soup with clams is delicious, and this time the clam flavor really comes through. The Wagyu tartare is more manageable in size, with a nice balance of capers, truffle-scented potatoes, and harami tartare. The crispy potato mille-feuille with butter and the smoothness of the harami are irresistible. The beautifully presented dishes keep coming, such as the spicy avocado dip with eel and liver, and the refreshing acidity of the lantern chili. The aged tuna sashimi is like what you would have in a high-end sushi restaurant, with a melt-in-your-mouth sweetness of the fat. The aged Wagyu tongue and aged Miyazaki beef fillet were perfectly charcoal-grilled with just salt, bringing out the meat's umami. The thickness and juiciness of the meat were outstanding. The gazpacho made with tomatoes and Kumamoto watermelon was a refreshing palate cleanser. The 75-month-old matured but fresh beef sirloin and fillet were charcoal-grilled, and the summer vegetables like zucchini and baby corn complemented the Gorgonzola and truffle sauce well. The Kumamoto fig white salad and ice wine were a delightful palate cleanser. The chilled beef shabu-shabu was beautifully presented with ice under the meat, and the Matsusaka beef sirloin was carefully cooked with dashi, melting in your mouth with a sweet onion and dragon beard vegetable side. The torotaku made with Miyazaki Kirishima Ranch Ichibo was rolled tightly and had a great sweetness and umami. The Awaji Island sea bream and Kumamoto clam soup with a variety of vegetables and Ichibo was a flavorful dish. The mini sudachi cold noodles were a refreshing break before the grilled meat set meal, where each cut of meat was grilled carefully and served with rice, miso soup, and pickles. The dessert trio included Setouchi lemon cheesecake, cassata with Yamagata cherries, and peach blancmange with yogurt ice cream and peach melba. The presentation was lovely, with rose petals scattered around, and the dishes were delicious as always. Looking forward to the next visit, even though it will be sadly in three months. Thank you, Mr. Yamada, for the amazing meal once again.

The best place to enjoy high-quality meat along with delicious seasonal vegetables, all in one place! This meat kaiseki restaurant caters to those who may not be fans of aged meat, making it easy to enjoy. The meat is cooked to perfection, making it the most delicious. The attention to detail, such as providing utensils on the left side for left-handed customers, is greatly appreciated. The noise from the second-floor banquet can be a bit distracting, but the delicious food makes up for it. The restroom is also clean. Be prepared to eat until you're full, as the portions are quite generous. They allow children if you reserve the place, so I'd like to try that next time!

First floor, 㐂舌韻, showcased the first part of the birthday party with an amazing meat cuisine that was so divine that I made a reservation on the way back from my last visit. Let me just say, this might be the best yakiniku experience ever! The course was priced at 16,500 yen and included dishes like: bone soup made with clam salt only, Wagyu tartare with crispy potatoes and truffle aroma, Miyazaki beef tartare tart with a hint of sweetness, Miyazaki beef shoulder and thigh with mango and watermelon, 19-day aged salted bonito, Hokkaido asparagus with Matsusaka beef, Nagasaki white mulberry with ice wine, Tajima beef with Gorgonzola and truffle sauce, Miyazaki beef tartare with wood sorrel, and more. The meal ended with a delicious dessert and coffee. Overall, the experience was truly mesmerizing and worth every penny. Don't miss out on this amazing yakiniku experience! #yuichin'srecommendedrestaurant

Kitantan rhyme... The rising star of yakiniku in Hozonji Yokocho has a wonderful atmosphere and its evolution seems unstoppable. The thick-cut charcoal-grilled Chateaubriand of Japanese beef fillet had an excellent sear which was very satisfying. The lineup of seasonal ingredients with a variety of textures keeps guests entertained and the pursuit of a different potential for yakiniku compared to the recent trend of meat cuisine is impressive. The meat sushi rolls were beautifully presented with a perfect balance of rice and filling, absolutely delicious. Kitantan rhyme seems to be constantly evolving and I look forward to witnessing its future growth. The slightly shy and handsome head chef's hospitality creates a cozy atmosphere and it looks like the popularity of the restaurant will continue to rise. Reservations are becoming increasingly difficult, so I definitely want to find the opportunity to revisit.

The 1st floor of Kitansan in Hasshoji is a restaurant called In-san, which only offers omakase courses. It is already a difficult-to-book restaurant, but sometimes you can find a little availability on Tabelog, so it's worth checking. This time, we visited for a private party. ☆ The owner is very cool and the live cooking and explanations at the counter create a sensory delicious experience. ☆ The interior is also lovely and the ambiance is intoxicating. ☆ You can enjoy not only aged meat but also seasonal vegetables. ☆ The omakase course with drink included makes the budget clear and reasonable. ☆ You can try various types of meat cooked in various ways, but surprisingly, you won't feel heavy afterwards. There are many points to mention, but I want to focus on the last point about not feeling heavy. There is a common perception that marbled wagyu beef causes indigestion, which seems to be somewhat true. Compared to pork and chicken, beef fat is harder to digest, and the trend of marbled beef led to short-term breeding for A5 grade, resulting in higher melting point (harder to digest) meat. In-san serves well-managed, long-term matured meats like Matsusaka beef and Miyazaki beef, which not only taste great but also have fine marbling and lower melting point, melt-in-your-mouth meat. You can enjoy this in a variety of dishes with different cooking methods, sauces, and accompaniments. Additionally, the theme of serving seasonal vegetables alongside the meat helps with digestion, as enzymes from vegetables aid in digestion. Now, about aged meat. In the past, I tended to avoid it without really understanding its appeal, but after trying various aged and non-aged meats side by side, I could appreciate the flavor, moist texture, and tenderness of aged meat. As the name suggests, you can savor the lingering taste of high-quality meat at In-san and leave feeling happy.

Regularly visiting this restaurant, it is one of the few places that always makes me think "better than last time". In my opinion, many things are not easily overwritten, such as seasonal ingredients (likes and dislikes), my own condition, and delicious memories, but this place is different. When I think about it, there are many wonderful things besides the taste of the food. These include the sense and skill of combining many seasonal ingredients harmoniously, the hospitality of the staff, the atmosphere of the restaurant, and the thoughtful and sweet talk of Chef Takeshita. I recommend experiencing it for yourself. The show at Kitani Rhyme Theater begins. They present a lineup of meat chunks. It's impressive. On this day, they had Matsusaka beef aged for 2 months, Champion beef ribs from Oita, Matsusaka beef ribs, and Miyazaki beef aged for 20 days, among others. The soup is a simple broth made with only beef bones, clams, and water, without any seasonings. It's a familiar soup that keeps getting richer in flavor. It warms the stomach. Ready to go. The Wagyu red meat and potato mille-feuille is made with the flavorful parts of the harami and lamp, meant to be eaten with your hands like a snack. The meat has a soft texture, while the potatoes add a crispy element. The spring vegetables and fillet dish is accompanied by a gaspacho made from Kumamoto watermelon, which is high in sugar content. It is a body-friendly gaspacho made with only tomatoes and olive oil. It includes 35 types of vegetables, firefly squid in season, and Miyazaki beef fillet marinated in soy sauce combined with Miyazaki mango. The tuna from Kesennuma is half-matured and has a rich flavor, served with daikon flowers and chive flowers, which have a spicy radish-like heat. The tuna is concentrated without unnecessary moisture and has a moist fat content. The bamboo shoot and rib dish is beautifully presented, with the bamboo shoot skin covering the meat, which is lightly seared before serving to enhance the aroma. The meat, including Matsusaka beef fillet and rib roast, is cut quite thick, overflowing with meat juice in the mouth. The sauce on the bamboo shoot includes broccoli, spinach, rapeseed flowers, and wood buds, creating a vibrant and harmonious combination. The white miso dish with Nagasaki loquat is unusual, and after eating it, you immediately chase it with Canadian ice wine as a chaser, resulting in a fruity mouthfeel. Next, eating the Japanese lantern fruit refreshes your mouth, providing a two-step mouth refreshment. The Tajima beef taliata is grilled over charcoal and served with gorgonzola and truffle sauce, wrapped in 15 types of vegetables (Okinawa baby corn, kumquat, snap peas, fava beans, cilantro, etc.). It is incredibly delicious. Even though I dislike cilantro, it did such a good job that I craved it. The Miyazaki Kirishima ranch hiuchi torotaku is wrapped tightly, with a sweet and savory taste. The Shizuoka goldfish bone soup is based on the broth made from the goldfish bones, with Hiroshima Miyajima oysters, Oita maiko mushrooms, kikurage mushrooms, and Kyoto Tanba nameko mushrooms, creating an intense umami flavor. Just before closing the lid, the meat added melts in the mouth, with the Oita Champion beef shining pink. The rich seafood broth, the aroma of mushrooms and sansho pepper, and the sweetness of the meat make you feel warm and comfortable. On top, there is a rare starch flower that only blooms for about three weeks. *This is so delightful* The mini cold noodles are refreshing.

The only place where you can experience a unique and exceptional world of yakiniku! Yakiniku In is my number one favorite yakiniku restaurant in Osaka. This time, we had a private party and started a little early. We enjoyed plenty of spring vegetables, carefully prepared Kyushu vegetables that we had never heard of before. There was a wide variety of aged meats, from champion beef to Tajima beef, Matsusaka beef, and Miyazaki beef. I am truly impressed by the owner's love for Japanese beef. We enjoyed various cooking methods, from tartare to charcoal grilling, and yakiniku. The service is always improving, and the restaurant has become flawless. At the end of the course and the owner's farewell, everyone naturally burst into applause. It was my first time experiencing something like that. I was able to constantly enjoy new ingredients, dishes, experiences, and memories. I really love this restaurant! I will visit again in the summer. Looking forward to it!

I made a reservation two months ago and finally visited this restaurant. I have been here a few times and it seems like its popularity and recognition are gradually increasing. It is a counter-style yakiniku restaurant where the chef uses seasonal ingredients to create dishes that go beyond the traditional concept of yakiniku. They provide detailed explanations not only about the meat but also about seasonal vegetables and fish dishes, including information about their origins. They even offer cold noodles for dessert and a yakiniku set meal at the end. You can enjoy a delicious meal all in one visit.

Located at 1-7-12 Dotonbori, Chuo-ku, Osaka, on the 1st floor, Kitan Yakiniku offers a reservation-only "In Course" for 10 guests starting at 7 pm. The owner personally selects aged meats, champion beef, and 20-day aged tuna displayed on the counter. The course includes not only delicious meat but also a variety of carefully selected vegetables. Despite not being a fan of vegetables, I was impressed by how delicious they were. The food and hospitality were outstanding, making it my best yakiniku experience. I have already made a reservation for July. This is the perfect place to spend special moments with loved ones. Due to its popularity, reservations are essential months in advance. #KitanYakiniku #OsakaGourmet #OsakaDinner #OsakaYakiniku #Meat #AgedMeat #NambaGourmet #NambaDinner #HozennjiYokocho #MeatLover #ConnectWithMeatLovers #KansaiGourmet #KansaiDinner #TabelogTop5000 #KoshitaIshoku #NambaGourmet #NambaDinner #NambaYakiniku #InstaGourmetAward2023 #InstaGourmet #FoodStagram #Foodie #ConnectWithFoodies #Osaka #OsakaNamba #DeliciousFood

Visited for the third time, once in each season of autumn, winter, and now spring. This time, I encountered rare ingredients such as Champion beef aged meat, so-called matured female cow aged sirloin, which are not easy to come by. The owner, Mr. Takeshita, explained that since it's spring, there will be more vegetables in the menu, but not to be disappointed. The overall ratio of vegetables increased, but the amount of meat remained the same, leaving us with a full and satisfied stomach. I visited with my friend, the boss of Sakai's Korean restaurant Madan, and we were both worried about the profit margins of this professional yakiniku restaurant. It has been open for almost a year, and the high rate of repeat customers and concern for profit margins are indicators of the high level of satisfaction. Every dish was delicious, making it difficult to pick a favorite. Looking forward to my next visit in July.

From start to finish, the vegetables and flowers were beautiful and in season, which kept my excitement high throughout. The appearance, taste, and temperature were all perfect, and I was completely satisfied - I would give it a perfect score of 100 points! It's been about 10 years since I last felt this happy with a restaurant. I feel so lucky to have found a favorite place that I want to visit every 3 months, no matter the season. ☘️

In the past, I have visited the Minamisenba store for lunch and the second-floor yakiniku, but this was my first time experiencing the first-floor "Meisuru Niku Kappo" ♡ I'll say it upfront - overall, it might be the best yakiniku I've ever had!! The course costs 16,500 yen and includes: - Wagyu bone soup flavored only with clam salt, which is delicious with the clam flavor and thickness. - Winter ingredients such as Toyama white shrimp, Kinosaki crab, and Wagyu beef cuts like harami, ichibo, and lamp, along with ikura, marinated egg, and crab miso. - Natural bluefin tuna aged for 2 weeks from Kagoshima, which literally melts in your mouth. - Aged Matsusaka beef rib roast with rosemary and garlic aroma, tender and melts in your mouth. - Aged Matsusaka beef fillet chateaubriand with white miso sauce, incredibly tender and flavorful. - Shine Muscat tofu salad paired with Canadian ice wine, a delightful combination of flavors. - Spring vegetable hirakatsu platter with Gorgonzola and truffle aroma, featuring Miyazaki and Kagoshima vegetables, butter-fried hirakatsu, and a refreshing taste of kinkan. - Kirishima Ranch ichibo with a melting texture and a hint of shiso leaf flavor. - Monkfish and Miyajima oyster Matsusaka beef soup with sweet meat, bitterness of rapeseed, and yuzu flavor. - Sudachi cold noodles with a slightly sweet and refreshing taste. - Yakiniku set meal with Miyazaki beef aged meat, featuring selected cuts like hane shita, misuji, hiuchi, lamp, and harami. - Freshly cooked rice, red miso soup, and pickles. - Chocolate mousse with Saga strawberries, a delicate and delicious dessert. The experience was truly mesmerizing with the presentation, live cooking, and flavors. It may be the most impressive yakiniku experience I've had, with a value that could easily justify a higher price. My personal top 3 favorites were the Spring vegetable hirakatsu platter, fillet with white miso sauce & shirako, and meat taku with tuna. I'm eagerly looking forward to my next reservation in May. #Yuichin's recommended gourmet experience! If you make a reservation about 2 months in advance, you can definitely try it out, so give it a go and enjoy the experience! ★¨̮⋆☽︎︎·̩͙

Kitan In‼️Located in Namba, Osaka, Kitan Group's yakiniku Kitan In is a meat kappo restaurant. The owner himself cooks and explains the dishes in front of you at the counter. The quality of the meat and cooking methods are high, and you can enjoy the owner Mr. Takeshita's explanations and stories. The name "In" in the restaurant's name stands for lingering aftertaste, as they want customers to relax and enjoy the moment without worrying about the next rotation. As the name suggests, every time you visit, you end up chatting with the owner and sommelier for 30 minutes to an hour. They cherish seasonal ingredients and it's a place you'll want to visit according to the season. ☺

Is this the main store of the popular yakiniku restaurant in Shinsaibashi, or is it a branch? Either way, the owner seems to be here (laughs). This person really loves meat. His passion for meat is overflowing and it's fun to see. He could probably talk about meat all day long. As an owner of a yakiniku restaurant, he is perfect. He serves various cuts of meat in fun and entertaining ways. Most importantly, the food is delicious. The drink selection is also great. The prices are a bit high, but it's worth it (laughs). Thank you for the meal.

I finally visited the popular restaurant Inaba, which I've always wanted to try. The new branch called In is located in Osaka. It opened last April and quickly became a popular spot. Inaba, located in Yotsubashi, is always crowded for lunch, but this was my first time at In. Unlike the other two branches, In focuses on meat courses, with an impressive counter where you can see the premium meat upfront. The aged meat looked like a rock or salt block, but under Mr. Takeshita's hands, it was tender and delicious. Each dish was carefully prepared, enhancing the natural flavors without overpowering them with seasonings. The menu changes daily based on the ingredients Mr. Takeshita selects from the market. The head chef, who has experience in France and is also a sommelier, can handle any request with ease. I love how Mr. Takeshita affectionately refers to the cows during his explanations. I'm looking forward to the private party we've planned at the restaurant. Inaba offers a variety of experiences across all its branches, making it an excellent choice for different occasions. I can't wait to go back for lunch!