This was my 8th visit to the restaurant. I visited with friends who have distinctive personalities. We sat at the counter and started with the chef's choice menu. The dishes included various creative and evolving courses, showcasing the chef's skills and attention to detail. Each dish was carefully prepared with unique flavors and ingredients, making the experience truly memorable. The highlight was the horse bone curry, which was flavorful and unique, although the curry itself was the star of the show. Despite the restaurant's growing popularity and difficulty in making reservations, the dedication to seasonal ingredients and traditional cooking techniques sets it apart from other high-end restaurants. I highly recommend trying the chef's omakase menu for a truly exceptional dining experience.

This is my first visit in 7 months since I last came in February this year. Now, reservations can only be made for regular customers, so today I was taken by a work colleague who had a reservation slot. The chef is friendly and truly loves cooking. He explains the dishes while making the meal enjoyable. The cooking brings out the maximum flavor of the beef, which is a taste that is hard to find elsewhere. The Chateaubriand, in particular, was exquisite. Reservations are becoming even more difficult to secure, so my next visit will be in June next year. Thank you for the wonderful meal.

Representing Osaka's meat cuisine, this restaurant left a deep impression on me when I first visited. Chef Kimura can be described as a wizard when it comes to cooking meat. Any type of meat cooked by Chef Kimura is brought to its most delicious state with his amazing skills. You can tell that the meat has been researched and cooked repeatedly. The presentation is outstanding, but it's not just about looks. The taste is also top-notch. I love this restaurant so much. Making a new reservation is a battle every month through the OMAKASE site. Good luck. This time, I visited for a Gourmet King private party. The satisfaction level for the 15,000 yen course was surprisingly high. This time, in September, the 15,000 yen course included: - Marinated heart - Wagyu tartare with caviar - Deep-fried bee larva - Braised Wagyu cheek with black truffle sauce and honey truffle - Various small dishes - Thickly sliced beef tongue - Grilled Kai no Mi with Chinese sauce - Oven-cooked Ichibo - Tail soup - Smoked sirloin with karasumi, green mustard, and shichimi - Tai Porcini with horse bone soup curry - Salt honey ice cream If you think it's a good restaurant, don't forget to save it. ☝️

Mr. Niku's restaurant is truly popular as reflected by the difficulty in getting a reservation. Each dish is meticulously crafted, combining the best of yakiniku and French cuisine with impressive performances. It's worth the wait! The quality of the meat is top-notch, especially the texture of the tongue. The staff's service was also fantastic. I definitely want to go again next time.

Nakatsu Oniku @ Nakatsu Nakatsu's famous restaurant ♪ Not only is the meat quality top-notch, but each small dish was also excellent! Personally, the tongue was the champion, and the last curry was delicious too ♪ #NakatsuOniku #Nakatsu #NishinakajimaMinamigata #Yakiniku #Gourmet #SaltedTongue #Harami #OsakaGourmet #Curry #ClosingCurry #FamousRestaurant #WantToConnectWithPeopleWhoLikeGourmet

Osaka / Nakatsu [Nakatsu Niku] - A restaurant with difficult reservations! A meat-filled dinner ~ ☑︎ Chateaubriand Course, where you can fully enjoy carefully selected meats! The best course that is beyond words! Seriously, it's the best from start to finish. Chunk of meat, yukhoe, mouth-watering Chateaubriand with beef tongue, choice of side dishes, and finishing with soup curry, this place is a meat lover's paradise! The quantity and quality are fantastic. The performance is also amazing. Everyone should go at least once, but it's hard to get a reservation. I've already made a reservation for October ✌..✎ It may be a few months away, but you should definitely make a reservation! It's luxurious, but it's a great treat for yourself or for special occasions..──────────────────────Address: 4-2-11 Toyosaki, Kita-ku, Osaka 531-0072⚐ Opening hours: 17:00-23:00⚐ Closed on Mondays⚐ Phone: 06-6476-8386⚐ Reservation: Yes⚐ Access: 10 minutes walk from Nakatsu Station, 20 minutes walk from Umeda Station⚐ Parking: -⚐ Price Range: 10000-19999 yen────────────────────Thank you for reading until the end.

A restaurant that is difficult to make a reservation at. Incredibly delicious!! The beef tongue is delicious just by looking at it, but every other dish is also delicious. It's been a long time since I've been so satisfied with meat dishes. And it's cheap! I opened a bottle of wine and enjoyed it thoroughly, and it was just a little over 20,000 yen for one person. The cost performance is amazing, isn't it!

The meat was delicious, and the alcohol selection was plentiful. The prices were reasonable and it was amazing! The red cross-section that's buzzing on social media was very tasty!! The menu was diverse so you never get bored!! There were also many performances, making it a great time with great food and aesthetics!

I will post the two innovative Western-style restaurants, meat, sushi, Chinese, Japanese, tempura, and Western-style restaurants that I visited for two weeks from late August. First, Nakatsu Niku is a unique place. There is no other place like it. The owner (Mr. Kimura) cooks all the meat for all the customers at the 10-seat counter with the best grilling technique. The dishes are served promptly due to good organization. The Michelin Guide's three stars are awarded to "restaurants you want to travel to just to eat." Nakatsu Niku costs about 1,000 yen by taxi from Umeda, but it is worth the visit. Everyone is moved by watching Mr. Kimura cook the meat. The meat is cooked differently for each part, with different grilling methods and grilling plates, and the seasoning is carefully considered, with changes in the aroma of straw or charcoal. Recently, I have been enjoying wine pairings. One glass is served per dish. Since there are many dishes, of course, you get drunk, so I dilute it with a highball at the end (?) First, he presents four types of meat for today (other types of meat are also served). Menu [Heart Pickled] - Heart pickles, grated peach and pineapple, myoga and whitebait, shiso sprouts, and karasumi [Wagyu Tartare Caviar] - fillet and sirloin, eel kaba-yaki sauce with sea urchin and caviar (Is that a sauce? I want to eat it alone) [August Hachikatsu] - Hachinosu is fried in rice flour breadcrumbs with tomato cheese [Wagyu Cheek Stew] - Stewed in red wine and demiglace sauce with summer truffle and mushroom sauce, plenty of Australian black truffle (last of the season) [Various Small Dishes] - Choose 3-4 of your favorite small dishes such as yam kimchi, mountain cucumber and hachinosu kimchi, shine muscat kimchi, peperoncino, komatsuna, tsurumurasaki, somen nankin, asparagus, lotus root, wasabi and cream cheese [Thick Cut Tongue] - Salt, onion, whole mustard, wine vinegar, green onion, and yuzu [Sirloin Mustard] - Deep-fried with mustard and cream, bread [Kainomi Charcoal Grilled and Straw Grilled] - Apple and sesame sauce, burdock chips [Tail Mushroom Hot Pot] [Seasonal Vegetable Salad] - Mango and passion fruit dressing [Smoked Fillet] - Inca Awakening, Ooba Miso, ikura [Horse Bone Soup Curry] - Eel and corn rice, the best !! [Salt Ice Cream Honey] - Tasmania honey Mr. Kimura, thank you for the feast today.

I visited this meat lover's dream restaurant quietly nestled in a residential area in Nakatsu after about a year, and once again, the course was amazing! The thick-cut tongue here is so tender and melts in your mouth that you won't be able to go back to anywhere else once you try it! Watching Mr. Kimura cook the meat is always impressive. He explains the dishes casually, occasionally making jokes that make you laugh, and his humorous personality is charming. The course itself is quite generous, so I recommend going on an empty stomach! I was so hungry this time that I ended up receiving four small dishes haha. I can't wait for my next visit in April! 🤗

Visited with a friend. Although it's a bit inconvenient from Umeda, the atmosphere inside the restaurant is great and enjoyable, making it a good option for a date. The dishes are also very generous in portion, and as a 30-year-old average man, I was completely stuffed. The food is visually appealing and offers good value for money, so I highly recommend visiting.

I had a great time enjoying the best quality meat at Nakatsu again this time. The thick-cut tongue was delicious, and the grilled cow's stomach matched perfectly with the tomato sauce, creating an exquisite dish. As reservations are becoming harder to get and the portions are generous, I feel the need to make sure I have enough room in my stomach each time I visit.

- Pickled Heart - Wagyu Beef Tartare with Caviar - Deep-fried Oysters - Braised Wagyu Cheek - Assorted Side Dishes - Thick Cut Tongue - Lean Beef with Mustard - Grilled Cow's Stomach with Straw - Tail Mushroom Hot Pot - Salad - Smoked Fillet - Horse Bone Soup Curry - Salt Ice Cream

The general's face when grilling is so cute!! Everyone smiles while eating meat!! This kind of restaurant is definitely delicious! It's super popular, so maybe I'll come back next year, but that pace seems good! The first half is also very compatible with the rice, so having a little rice makes it even better. It's truly a happy time!

From start to finish, a parade of creatively crafted meat dishes that captivate the taste buds. The performance of gourmet cuisine unfolds without a moment to catch your breath, and time flies by in an instant. The highlight was the yukhoe combining caviar, sea urchin, and eel. The herb-grilled cow's tongue with Awaji Island onion sauce and the risotto with two types of truffles were memorable. I'm hooked! I'll definitely be back!

Last week, I attended a special collaboration event and was planning to visit the regular restaurant with my friend Niku-san next time. However, we ended up going to a private party after 6 days, where Kimura-san's grilling skills were amazing. The cross-section of the meat was incredible. The sauce that brings out the best of the meat's quality while keeping it simple was outstanding. They even increased the portion for me since I eat a lot. The omakase course included: - Heart pickles - Wagyu tartare with sea urchin, caviar, and eel - Bee cutlet - Wagyu cheek stew - Various side dishes - Thick-cut tongue - Sirloin with bread - Grilled cow's stomach - Tail mushroom hot pot x2 - Salad - Smoked fillet - Horse bone soup curry x2 - Honey salt ice cream x2.

Visited a difficult-to-book yakiniku restaurant in Osaka in July with a budget of 19,000 yen per person. This was my third visit, and this time I was able to secure a reservation for four people through a lucky chance. I went with my usual dining companions and it turned into a fun night out. The atmosphere created by the chef is energizing, and the meat dishes are top-notch. We visited the day after the midsummer day of the ox, so we were able to enjoy some delicious eel as well. The wagyu tartare with caviar and eel was a luxurious dish. The side dishes, mushroom hot pot, and soup curry were all delicious. You can choose up to four side dishes, which you can enjoy with drinks or pair with the main dishes. The presentation of the thick-cut tongue and the charcoal-grilled kainomi is a sight to behold. I can't wait to go back and try more dishes like the heart pickles, Italian squid ink, shirasu, red wine stewed eel, summer vegetable tomato sauce with eel cutlet, and many more.

It has been about half a year since my last visit. The dishes today were truly impressive. This restaurant is known for its delicious meat, but what really stands out are the sauces and condiments that complement the meat perfectly. I was surprised to find out that the next available reservation is in April next year. It seems like this restaurant will become increasingly difficult to book in the future.

〜Information〜 Private reservation course 15,000 yen (tax included) Lychee sour, wine 〜Memo〜 I have always wanted to visit Nakatsu WaniKu-san's private party since the opening, and it was a long-awaited first visit. The restaurant is fully booked for the rest of the year, making it difficult to make a reservation even if you want to go. The members who participated on this day were all very luxurious, and I can't thank the organizer who invited me enough!! The menu was an omakase course, featuring an abundance of meat. One of the highlights of Nakatsu WaniKu-san is that they grill a huge chunk of meat right in front of you. The chef is said to love wine as much as (or even more than) meat, so we enjoyed it with the chef's recommended wine. The dishes we had on this day were as follows: - Beef heart sashimi with okokoro pickles - Wagyu tartare with eel, sea urchin, and caviar - Bee larva cutlet - Wagyu cheek meat and rice - Assorted small dishes - Thick-cut tongue - Sirloin with ratatouille - Beef rump steak grilled with charcoal and straw - Tail mushroom hot pot - Salad - Smoked fillet - Horse bone soup curry with hotakorn rice - Salt ice cream with honey - Salt ice cream with plenty of honey. Be sure to enjoy it with jasmine tea. The heavenly marriage will astonish you. I have visited various yakiniku restaurants in recent years, but this place is on a different level in terms of taste. The approach is also different from others. There are plenty of surprises, and I fell in love with it at first bite. I want to go again... Please...♡

----------------------------------------・Price Special Collaboration Course: 20,000 yen・Address: 4-2-11 Toyosaki, Kita-ku, Osaka, Osaka Prefecture・Tabelog Rating: 3.72・Taste: ⭐⭐⭐⭐4.7・Service: ⭐⭐⭐⭐4.7・Cost Performance: ⭐⭐⭐3.7(out of 5)----------------------------------------Located 440m from Nakanoshima Station, this restaurant in Osaka is known for its excellent meat dishes. The chef's skill in grilling meat is so impressive that he is called a "grill magician," and he serves delicious meat dishes with various seasonings and combinations. The original course is around 15,000 yen and offers great value for money. I visit this beloved restaurant at least once every three months. This time, I tried a special collaboration course featuring Ushinaga beef from the Usinaga Ranch, which I love. It was absolutely delicious! The course included:・Ushinaga beef heart marinated・Ushinaga beef tenderloin tartare with eel, caviar, and sea urchin・Ushinaga beef honeycomb tripe cutlet with onion sauce・Japanese beef cheek simmered in summer truffle risotto・Assorted small dishes・Comparison of Ushinaga beef tongue and Angus beef tongue・Ushinaga beef sirloin with tomato sauce・Ushinaga beef chuck flap straw-grilled with sesame and pineapple sauce・Tail and matsutake mushroom hot pot・Salad・Ushinaga beef fillet smoked・Horse bone soup curry・Honey milk gelatoDon't forget to save this great restaurant if you think it's worth it! [Foodie Account]Followed by 120,000 peopleInstagram @nozawayutaTikTok @yuuta0104gurumeI would be grateful if you could also follow me here^_^https://instagram.com/nozawayuuta?r=nametag

I was invited to a special collaboration event for a difficult-to-reserve restaurant and rare Tajima beef for two days, limited to 10 people each day! Although I have never been to the regular Nikusan restaurant before, this time the meat served at the regular Nikusan was the Tajima beef version. The special course includes: Tajima beef heart marinated, Tajima beef tail tartare, Tajima beef cutlet, various small dishes, thick-cut Tajima beef tongue, Tajima beef sirloin with tomato, Tajima beef tail and matsutake mushroom hot pot, Tajima beef chuck smoked with onions and pineapples, salad with mango and passion fruit sauce, Tajima beef fillet charcoal-grilled, horse bone soup curry, salt ice cream.