Niku Kappou Yamaguchi (肉割烹 山口) Osaka

A luxurious meat kappou where you can fully enjoy Kobe beef. The filet and raw meat were incredibly delicious, and the generous use of caviar and truffles truly exemplified luxury. I also had the unique experience of trying the truffle hot pot for the first time. The shabu-shabu with Kobe beef dipped in a rich, golden egg yolk was exquisite. Of course, we finished with a rice porridge. The porridge soaked up all the flavors of the truffle, and I couldn't resist ordering a large size. Every dish was delightful, and the entire course left me completely satisfied. It was a great meal! Less

It had been a while since my last visit to Yamaguchi! On this day, we enjoyed seasonal ingredients like the rare Matsutake mushrooms from Wakayama, red sea urchin, and large abalone, all looking delicious! I visited with a friend from Tokyo, and we made our first reservation for OMAKASE. The combination of peach, caviar, and high-quality warm meat was absolutely divine. The first dish we tried was a hand roll with eel, truffle, and meat—such an exciting mix of textures and flavors! It was well thought out. The grilled tenderloin with sauce was consistently delicious. While it wasn’t Chateaubriand, it was still fantastic! The abalone and red sea urchin in salted water was exquisite. The main hot pot of the day was amazing! We enjoyed the truffle hot pot while watching my friend’s delighted reactions, and I drank quite a bit in the process! After that, we added plenty of Matsutake mushrooms to power up the hot pot even more! It was incredibly delicious! The broth here is top-notch, and with the addition of truffles and Matsutake, it was heavenly! The combination with vegetables, green onions, and egg was simply perfect. And to finish off, we had a luxurious zosui (rice porridge). This was an extravagant zosui, absolutely delicious! Every now and then, a visit to Yamaguchi really boosts my spirits! The attentive service from the owner’s wife is truly comforting! Thank you always! (^_-)-☆ Less

Finally, I was able to visit my long-awaited destination! ^ ^I was impressed by the parade of flavors from the meat and high-quality ingredients, allowing for a variety of tastes to enjoy.Everything served in the omakase was delicious, so I highly recommend going with the omakase option!The Matsutake mushrooms from Koyasan, harvested early in the season, paired with the truffle hot pot was simply amazing—absolutely incredible!We finished with a rice porridge that captured all the umami flavors.It was so delicious that I couldn't help but drink more sake! Less

Today, I visited Niku Kappou Yamaguchi in Osaka's Kitashinchi district.I had been there a few times a few years ago, but this was my first visit in a while. Despite my mistake of booking for the wrong day, they graciously accommodated me without any unpleasantness. Such hospitality is important, even for a famous restaurant. Thank you very much.The flavors were absolutely delicious. The meat was incredibly tasty, reaching a level of amazement, and the seasoning, utilizing various high-end ingredients, was top-notch. Truffles, caviar, abalone, and more—everything was worth the price.I definitely want to go back. It was a great meal! Less

How many years has it been since I started visiting Niku Kappou Yamaguchi? Every time, I am truly impressed by the delicious dishes made with carefully selected meats and seasonal vegetables. I always feel that after a wonderful meal, there’s nothing but happiness. And then there’s Yamaguchi’s stunning wine list. The wine cellar features hidden gems that are randomly selected. I’ve never seen a selection of cult wines that are so hard to find elsewhere. Enjoying exquisite wine and delicious meat at Yamaguchi was a truly blissful experience. Less

We went as a group of five. First, we had fresh sashimi made from morning-harvested bamboo shoots topped with premium black-haired Wagyu yukke and plenty of caviar, along with fragrant flower pepper. The bamboo shoots had no bitterness or astringency even without boiling, and I was amazed at how delicious bamboo shoot sashimi could be. The yukke was rich with quality fat, perfectly complemented by the mild saltiness of the caviar, making it incredibly tasty. The flower pepper added a refreshing acidity and spiciness that was just right. The sea urchin from Awaji Island was firm enough to pick up with chopsticks, and since it was free from any alum, there was no unpleasant smell at all. The rich umami of the sea urchin paired wonderfully with the flower pepper and jelly ponzu. I enjoyed the red meat sashimi with wasabi soy sauce. The fat melted in my mouth, creating an irresistible flavor. The tongue sashimi was enjoyed with salt, perfectly aged with a gentle sweetness. The bamboo shoot sunomono was made from delicious bamboo shoots, and the texture was delightful. The strip loin was grilled to perfection, with the sauce and fat creating an exquisite taste. I found myself craving white rice. Now, it’s time for the shabu-shabu with Tsuki no Wa Kuma (Moon Ring Bear). This was my first time experiencing such beautifully marbled bear meat. The hot pot contained bamboo shoots, onions, and plenty of flower pepper. It was ready to eat in just a few seconds. I first tried just the fat. This isn’t just fat; it should be called white meat. It’s not fat, but a lump of sweetness and umami. I can only say it was incredibly delicious… When I combined the ample flower pepper with the white and red meat in my mouth, there are no words to describe it… Before I knew it, the other four were silent as well (laughs). After finishing the bear meat, all that came out of our mouths were sighs and words of how delicious it was. The additional black-haired Wagyu shabu-shabu was also outstandingly delicious, but after the bear meat, the beef had a slight gamey taste that highlighted the bear meat's exquisite flavor. The final rice porridge was infused with the deliciousness of the bear meat's white meat, and I felt like I could eat it endlessly. It was the best! Less