Wafu Motsu Ryori Arata (和風もつ料理 あらた) Osaka

This is Wafu Motsu Ryori Arata, a motsu cuisine restaurant located near Nishinakajima-Minamigata Station. I had been wanting to visit this place for a while and finally got the chance to go with my colleagues today.I ordered the "Omakase Course." While some regulars opt for their favorite a la carte dishes, we decided to go for the variety offered in the omakase. Here are my thoughts on the wonderful motsu dishes we enjoyed:1. **Wafu Nikomi** Consistently delicious. The tender, melt-in-your-mouth texture was superb.2. **Tongue Stew** A deep flavor with a crispy texture and rich sauce. I couldn't get enough of it.3. **Chire Sashi** A rare cut from the spleen. Softer and richer than liver, it was exquisite.4. **Mino Yubiki** The crunchy texture and refreshing taste were outstanding.5. **Neck Smoke** Smoked with cherry wood chips, it had an incredible aroma. Truly exceptional.6. **Grilled Tongue** Juicy and full of flavor.7. **Raw Omasum** Outstanding crunchiness. Perfect as a snack with drinks.8. **Grilled Heart** The light flavor was surprisingly delicious for offal.9. **Call Tan** Boiled and then chilled. The refreshing fat was wonderful.10. **Tataki of Heart** This is not tataki, but raw. It was undeniably delicious.11. **Tail Stew** Tender and flavorful, falling off the bone. Absolutely delightful.12. **Teriyaki of Fuku** A part of the lung. The perfect accompaniment to drinks, with a chewy texture and rich, deep flavor.(Additional) **Tail Zosui** The gentle richness of the beef tail in this final dish was outstanding. A must-try.For drinks, we had "Kirin Lager Beer," "Highball," and "Japanese Sake (Hōmei)" x2. The beer after waiting in line was the best. The highball, made in-house, is a must-try as you can't find it elsewhere. Hōmei has a deep umami and richness that pairs perfectly with motsu dishes.All the motsu dishes and drinks were incredibly delicious.It was definitely worth the wait. Enjoying reasonably priced and delicious motsu cuisine was fantastic. I would love to visit again on a weekday if I get the chance. It was a great meal! Less

I finally had the chance to visit Wafu Motsu Ryori Arata, a place I had been curious about since coming to Kansai.I arrived at 3 PM and found two people already waiting. It was unexpected, but I was relieved to secure a spot in the first round.Since it was my first visit, I decided to order the course meal. Although it’s a course, there’s a good amount of flexibility in the combinations.The first dish was the Japanese-style simmered offal. It was absolutely exquisite. It was by far the best offal stew I’ve ever had. I might just come back for this dish alone next time.After that, a variety of dishes were served. The raw items had no unpleasant odors at all. In fact, they were so fresh that it almost felt boring. But I think it’s impressive that they can serve such fresh ingredients.For those who miss the days of liver sashimi, I highly recommend trying the chire sashimi here. It will surely bring back fond memories. Less

This popular restaurant opens at 5 PM. I arrived at 4 PM and was the fifth in line. By 4:40 PM, the first seating was full, and those arriving after 7 PM looked disappointed as they had to turn away.While reservations are convenient, waiting in line has its own reliability.The interior is small but has a friendly and warm atmosphere. I ordered the omakase (chef's choice). The first dish, the simmered offal, was truly delicious. There was no unpleasant odor, and it was unlike anything I had eaten before. Other small plates kept coming out, including a tail stew and what I believe was chiles. These were absolutely exquisite.The prices are reasonable, which explains the popularity.I found myself wanting to recommend this place to someone. Less

On a weekday, I arrived at 3:40 PM, aiming for the first seating. Since I was at the front of the line, I sat down and waited for the opening. After 4 PM, more customers started to gather, and I was able to enter the restaurant at 5 PM.First, I was asked for my drink order, so I ordered a bottled beer. Then, I opted for the Omakase for my meal.The Omakase included 9 dishes, and I was informed that I could stop if I got too full along the way.The first dish was a Japanese-style stew, which was delicious and had no unpleasant odor. It was something I could eat endlessly. The chire sashimi was lighter than the liver and very enjoyable. Next was a combination of tail stew and tongue stew; the tongue stew was tender, and the tail stew had a rich flavor, both offering a delightful Western taste. The blanched mino had a fresh texture without any odor, making it easy to eat. The smoked neck was something I wanted to savor in my mouth forever. The cold tongue was soft and incredibly flavorful, especially when paired with a bit of salt. The grilled skewers, two types, were nicely charred and also very good. The raw Omasum with sesame sauce was outstanding; personally, I found the stew and this dish to be the top two highlights. The heart sashimi paired well with grated daikon. I tried the teriyaki fuku (lung) for the first time, and it was surprisingly delicious. For the finale, I had the tail soup; I could choose between porridge or soup, and I went with the soup this time. It was rich in flavor and made for the perfect ending to the meal.That was all for the dishes.For the bill, I had one beer (JPY 600) and three special highballs (JPY 300 each), totaling JPY 6,300.The owner explained the dishes as they were served, creating a warm and pleasant atmosphere. That day, I also enjoyed a lively conversation with the person next to me, making for a very enjoyable and delicious experience. I will definitely come back. It was a great meal. Less

I've been here many times, but this time I visited with a senior colleague. Reservations are not accepted. The restaurant opens at 5 PM, and all seats are turned over every two hours, with a total of two seatings before closing. With only 12 counter seats, it’s a straightforward system that accommodates 24 guests in total.I arrived before 5 PM, but there was already a line for the first seating. I gave up and retreated to a nearby standing bar. I returned just before 6 PM, aiming for the second seating. Luckily, I managed to line up as the 12th person, so I waited about 40 to 50 minutes. The popularity and undeniable deliciousness remain unchanged. However, the new Japanese notice posted at the entrance was a bit confusing. I would appreciate clarification on whether it's okay for someone to wait in line on behalf of others. It’s a language barrier issue. Thank you for the meal! Less

This restaurant specializes in motsu (offal) dishes, allowing you to fully enjoy the deliciousness of the ingredients. Each dish highlights the natural flavors, with the sweetness of the fat and the delightful texture of the motsu being particularly memorable. The dishes are seasoned in a Japanese style, making them rich yet relatively easy to eat, and they pair excellently with alcohol. The simpler the dish, the more the freshness and careful preparation of the motsu shine through. If you're in Nishinakajima Minamikata and looking to enjoy some unique motsu cuisine, this place should definitely be on your list. It's a must-visit for any motsu lover! Less

I usually can’t eat offal dishes if there’s even a hint of odor. However, after researching, I found that this place had excellent reviews, and even those who dislike offal could enjoy it here. So, I decided to give it a try! I learned that reservations aren’t accepted, but if you arrive an hour before opening, you can get in, so I aimed for that time and was the second customer to enter. The owner was lively and shared a lot of interesting facts about offal, making for a delightful experience. I ordered the omakase, and here’s what I got:- Motsu Nabe (Offal Stew)- Chire Sashimi (This is the best choice for those who dislike the smell, as it has none compared to liver)- Mino Yubiki (A dish with no odor, perfect for beginners)- Neck Smoked- Meat from the neck to the cheek- Tongue Skewers- Heart Skewers- Fresh Omasum- Call Tan (Only the root of the tongue)- Heart Tartare- Fuku Teriyaki- Tail Stew- EndingThere were some cuts I had never tried before, but everything was truly delicious! I recommend the omakase for first-timers, but for subsequent visits, ordering a la carte might be a good option. I definitely want to come back! Less

I had my first visit to Wafu Motsu Ryori Arata in Osaka.I had heard great things about this place for a while, and I was finally able to fulfill my long-held wish. On this day, the owner was running the restaurant solo, yet there was no sense of rush in the atmosphere. A calm ambiance filled the space, and it was clear that each customer was valued.As I settled into my seat at the counter, I found myself naturally engaging in conversation with the regulars, and despite being a first-time visitor, I felt right at home. The interactions among the regulars were warm, creating a cozy, welcoming environment. They say, "Good restaurants attract good customers," and this place truly embodies that sentiment. The owner's character seems to create this pleasant atmosphere.What impressed me the most was the motsu (offal) dishes.The first bite left me astonished by the freshness. Unlike typical motsu dishes, there was no unpleasant odor or off-flavors; only the pure umami of the offal filled my mouth. The meticulous preparation and attention to ingredient selection were evident in every bite.The different textures of each part were also incredibly appealing, ranging from firm and bouncy to melt-in-your-mouth sweetness. Each chew released more umami, bringing a smile to my face with its deliciousness.The seasoning was exquisite, never overpowering, and it gently enhanced the natural flavors of the offal. The simplicity of the dishes reflected the confidence in the ingredients, allowing me to enjoy them without getting bored until the very end.Despite the owner managing everything alone, the timing of the food service was impeccable, and I could feel the thoughtful attention in the hospitality as well. The way the owner kept an eye on each customer, even during busy times, was impressive and explained why this place is so popular.Although it was my first visit, I had a wonderful time not only enjoying the delicious food but also experiencing the warmth of the owner and the regulars. This restaurant offers a high level of satisfaction, encompassing not just the food but the overall atmosphere as well.Having visited many motsu restaurants, I can confidently say that the freshness, preparation, and flavors here are of an exceptionally high standard, making it a place I would undoubtedly call the "holy land of motsu."I definitely want to return the next time I visit Osaka. This is a must-try spot for those who love motsu, and even for those who might be a bit hesitant about it. Less

Just a 2-3 minute walk from Nishinakajima-Minamigata Station✨The restaurant is located a bit underground, down some stairs!!It's a very popular spot, but they don't take reservations, so you have to wait in line to eat!!!!They open at 5 PM, and I absolutely wanted to try it!!!Even though it was hot, I was determined to wait, and I arrived in front of the restaurant around 3:40 PM☺️There was no one waiting at that time, haha.After a wait of 1 hour and 20 minutes, I entered as soon as they opened at 5 PM!The seating is only at the counter, and the distance between seats is quite close.It's best to bring minimal belongings◎The atmosphere is reminiscent of a Showa-era downtown restaurant♪This was my second visit❤️The chef and the owner are both very cheerful and fun✨~What I ordered~・Omakase Course→Motsu Nikomi (Offal Stew)→Chire Sashimi (Spleen)→Tongue Stew→Tail Stew→Minon (Tripe) Blanched→Neck Smoked→Call Tan (Beef Call)→Grilled Tongue and Grilled Heart→Raw Senmai (Omasum)→Kokoro no Tataki (Beef Heart Sashimi)→Fuku Teriyaki (Lung Teriyaki)→Tail Zosui (Tail Rice Porridge)→Ginger Ale x2→Oolong TeaOnce again, I went with the omakase course❤️First up was the Motsu Nikomi~It was incredibly tender and melt-in-your-mouth✨Absolutely delicious!!Next was the Chire Sashimi.Chire is the spleen of the cow, apparently♪It was very fresh, fluffy, and had a rich flavor!Next was the set of Tongue Stew and Tail Stew.The Tail Stew was so slurpable♥The tongue was soft yet had a nice bounce, making it delicious✨Next was the Minon Blanched.It had a nice crunchy texture~◎With a light flavor, I could eat as much as I wanted♪Next was the Neck Smoked and Call Tan.The Neck Smoked is made from the neck to the cheek! It was smoked and slightly warm◎Packed with flavor, it was incredibly tasty☺️The Call Tan is enjoyed with salt✨It was soft yet had a nice crunch.Next was the Raw Senmai♥This time, I had both black and pink Senmai♪The pink Senmai is quite rare✨What a lucky day❤️This was incredibly delicious!!!With a crunchy texture, when dipped in a sesame-based sauce, it was simply the best☺️Next was the Kokoro no Tataki.Shiny! Sparkling! Glossy✨It was very tender and delicious◎Next was the Fuku Teriyaki.Fuku is the lung, apparently♪It had a fluffy texture that I've never experienced before!!The teriyaki was fragrant with ginger soy sauce and delicious♥To finish, we had Tail Zosui♪I could choose between zosui and soup.The zosui was made with tail soup broth, and it had a very gentle flavor~☺️Adding some shibazuke (pickled vegetables) made it even tastier✨Once again, I was extremely satisfied with Arata◎The cost performance is great, and everything was incredibly delicious,I would want to wait in line to eat here again!!!!It was a great meal♥ Less

This restaurant truly lives up to its reputation!As it was my first visit, I opted for the omakase course. I was immediately impressed by the first dish, the Japanese-style motsu (offal) stew! Unlike the typical heavy-flavored motsu stew, this one had a refined taste with a rich umami from the broth, and the offal itself was completely odorless and incredibly tender!Following that, I enjoyed a variety of dishes such as chire sashimi, tongue stew, and grilled items, all served at a great pace, keeping me entertained until the end! You could really tell that each dish was carefully prepared, and it completely changed my perception of "motsu cuisine"! The overall balance of the course was excellent, and it paired wonderfully with the drinks.The interior has a nostalgic atmosphere, and the counter-only space adds to the charm of this establishment. Although it's a popular spot that doesn't take reservations, I believe it's worth the wait.For first-time visitors, I highly recommend going for the omakase course without hesitation! Less

【Awards】Tabelog 2026 Bronze Award【Tabelog Rating (as of posting date)】4.02【Location】Approximately a 3-minute walk from Nishinakajima-Minamigata Station, Osaka【Reservation/Reservation Method/Reservation Timing】None【Wait Time】1 hour【Number of Visitors】2 people【Seating】Counter【Overview of the Restaurant and Chef's Background】A renowned restaurant specializing in Wagyu offal dishes, located in the Nishinakajima-Minamigata area of Osaka, which has received top-level ratings nationwide.Established in 1980, this long-standing restaurant was previously run by the former owner who retired a few years ago, and now the son manages the establishment. His quick and efficient service, combined with his charming banter, instantly attracts first-time customers.While there is an a la carte menu, most patrons opt for the omakase (chef's choice) option. A full range of a la carte dishes is provided, with the possibility of additional orders.Currently, the restaurant operates on shortened hours from 5 PM to 8 PM, with only about two seatings available.Reservations are not accepted, so waiting in line is the only option. There are 12 counter seats and 2 auxiliary seats, but it seems nearly impossible to accommodate a total of 14 seats, making the effective maximum capacity 13. According to the restaurant's official X account, around 6:30 PM is the best time to aim for.【Atmosphere】Lively, somewhat cramped【Cost per Person】JPY 4,200【Order】Omakase Course【Details】◆ Japanese-style simmered dish◆ Tongue stew◆ Chire sashimi◆ Minowaki (blanched tripe)◆ Neck smoked◆ Grilled tongue skewer◆ Fresh omasum◆ Grilled heart skewer◆ Heart tataki◆ Call tongue◆ Tail stew◆ Tail zosui (rice soup)◇ Special highball (JPY 300) x 2◇ Oolong tea【Impressions】For several years, this has been the restaurant I most wanted to visit in Osaka, but due to the lack of reservations and the need to line up early (with limited seating, it was uncertain if I would even get in), I hadn’t had the opportunity until now.Determined, I arrived at 4 PM, an hour before opening. I had seen reviews suggesting that arriving an hour early would allow for a spot in the first seating, but... there were already a lot of people.With 12 regular counter seats and 2 auxiliary seats, totaling 14, there were already 14 people lined up, including three salarymen in front of me. I thought, "Oh no, this is it—I'll be waiting until around 7 PM since everyone is likely ordering the omakase." Feeling hopeless but unwilling to back down, I decided to stay in line.Just before opening, an employee came to count the line. They informed us, "There are 2 auxiliary seats, but realistically only 1 can be used, so the actual capacity is 13. Therefore, we can't accommodate the three of you..."Miraculously, my companion and I were able to move up and get into the first seating.I felt like I had used up all my luck, but I was grateful to finally enter this long-awaited restaurant.While offal restaurants often have a hard-boiled atmosphere, stepping inside revealed a lively space filled with a humorous owner and equally cheerful regulars, creating an environment full of laughter.This called for a drink, so I ordered the rumored special highball that gets you quite tipsy. The recipe is a closely guarded secret, but it involves mixing a certain shochu with ginger ale and adding a slice of lemon.The portion was generous, but as I brought it to my lips, most of the ginger ale spilled out, leaving me with almost pure liquor (laughs).It had a slightly sweet yet refreshing taste, delicious whether paired with the offal or enjoyed on its own, making it a dangerously good drink.While there is an a la carte menu displayed on the wall, most people order the omakase. The omakase includes almost all the a la carte dishes, except for a few like the zosui.The offal dishes utilizing Wagyu here are truly delicious. The pink-hued omasum, deep red chire, and glistening heart and mino are all incredibly exquisite, and the sauces that elevate them are thoughtfully crafted.Of course, all the other dishes are also exceptionally tasty. Amazing!After enjoying drinks and food while having a great time with everyone, the bill came to about JPY 4,000 per person. No matter the scorching heat or heavy snow, I would definitely wait in line for this.When we left around 7 PM, a young couple who had started lining up behind us before 5 PM was still waiting. They really held out. But I believe they will have a rewarding experience waiting for them. Less

Located in Nishinakajima, Wafu Motsu Ryori Arata is a restaurant specializing in offal dishes. Although I’m not a fan of offal, I decided to give it a try. The restaurant opens at 5 PM, but my friend kindly lined up for us before 4 PM (thank you!). We were able to get in during the first round.Upon entering, I noticed it only has counter seating. The atmosphere is warm and welcoming, with both regulars and first-time visitors like us feeling right at home. Photography is allowed only for the dishes in front of you, and the chef provides an initial explanation of the menu.The meals are primarily served as a course. They bring out various types of dishes in small portions, one after another. Since there’s a flow to the meal, it’s best to leave it to the chef’s recommendations. If you start to feel full, you can ask them to stop serving.I highly recommend pairing the course with their special highball, priced at just JPY 300. It’s a homemade drink shrouded in mystery, with its recipe being a closely guarded secret. It’s easy to drink, but be cautious as it has a higher alcohol content. I only had a little since I’m not great with alcohol, but it pairs excellently with the offal dishes.The offal is incredibly fresh, so there’s no unpleasant odor at all. Personally, I love tongue, and I was very satisfied with the variety of tongue dishes available. However, the skewers were definitely the highlight.The chef’s unique rhythm and conversation made for a delightful experience. I really wanted to have my offal debut at this restaurant. Less

I casually walked by and noticed there was hardly any line before opening!? Wait, let me connect.The owner’s wife came out from inside and said I was the first in line.What a stroke of luck! (T ^ T) I was so lucky.Wafu Nikomi: JPY 500 Mino Yubiki: JPY 500 Grilled Tongue: JPY 500 Chili Sashimi: JPY 500 Soup: JPY 300 Raw Senmai: JPY 500 Heart Tartare: JPY 500 The horumon here is unique and wild. It’s a place for advanced diners who want to fully enjoy the distinct flavors of horumon. The dishes are served in a course style, one after another. I stopped when I got full. The portions are quite generous, and you will definitely leave satisfied.There were 12 seats, but we squeezed in an extra chair at the corner of the L-shaped counter, making it 13 for the first round.As for drinks, they offer:Alcohol options include bottled beer, Japanese sake, and a special highball.However, their highball is a unique drink made with an original blend of liquor and a splash of ginger ale. It’s served in a small glass without ice, filled with well-chilled liquor.The beer is served cold, and the sake is chilled. Less

I visited with a colleague from work! I had heard that there can be quite a wait, so I went right after work on Wednesday, but we still waited about 40 to 50 minutes. We ordered two Omakase courses, two zosui (JPY 500), two palate cleansers (JPY 300), and ten highballs (JPY 300), for a total of JPY 10,400. Every dish that came out as part of the Omakase was incredibly delicious, especially the first dish, which was the simmered offal, and the fresh Omasum that came out towards the end. The difference in flavor from what I usually eat was astonishing. I was truly impressed by how delicious real offal can be. Additionally, the staff were very friendly, providing great introductions to the menu and maintaining pleasant communication with customers throughout our visit. Although it’s a place that requires a wait, it is definitely worth it. I will absolutely come back again! Less

Osaka Solo Dining #48This time, I visited Wafu Motsu Ryori Arata! The typhoon has completely passed, and I’m off on a journey to find delicious food. I heard there’s a famous motsu restaurant in Nishinakajima Minamikata, so I hurried over since they don’t take reservations! I arrived just after opening, and there were already about 10 people waiting. Since it’s an izakaya, I ended up waiting about an hour and a half!【Order】Omakase CourseJapanese-style StewChire SashimiTail & Tongue StewSmoked NeckGrilled Skewers, Grilled TongueRaw SenmaiTataki of HeartTeriyaki FukuTail ZosuiI was lucky enough to get in just in time for the second round! The atmosphere inside is that of a long-established counter-only restaurant. It seems you can order a la carte, but everyone else was choosing the recommended course, so I decided to go with that too! There were parts I had never eaten before, but the freshness was so incredible that it completely erased any worries I had. I was able to fully enjoy the potential of beef motsu, and I was extremely satisfied! My perception of motsu has completely changed!! Especially the raw senmai was so fresh that after eating it here, I won’t be able to enjoy it anywhere else! Of course, I loved the motsu stew, and everything was truly delicious. And considering the quality, the price is unbelievably low! Delicious × Affordable = The Ultimate CombinationNext time, I’ll definitely have to line up an hour before opening! It was a great meal! Less

Since I came to Osaka, I decided to visit a Horumon restaurant that I've been curious about for a while! This place has everything: no waiting to get in, affordable prices, and incredibly delicious food!!! It was a rainy day, so I lined up around 4:30 PM and was able to get in on the first round, but I heard that on weekdays, you really need to line up by around 3:45 PM to make it to the first round. I ate and drank to my heart's content for JPY 5700. You can order individual dishes here, but if you go with the omakase flow, you'll get to enjoy all the delicious items! Since I've never had liver sashimi before, the chire sashimi was fresh and amazing!! The seared mino was also incredibly tasty, but I was blown away by the neck smoked meat—it was just that good! The rich flavor of the meat combined with the smoky aroma was fantastic. The center cut (senmai) had an outstanding texture and flavor! The chef mentioned that today's senmai was exceptional, so I think I hit the jackpot! I will definitely line up to eat here again! Less

Finally made it to Wafu Motsu Ryori Arata! I had trouble getting here due to their frequent days off and limited seating, but I finally got in. They open at 5 PM, and I lined up at 5:30, entering just before 7 PM. It seems they start the second seating only after the first one is completely finished.I had already decided on what I wanted to eat from the menu, but once inside, everyone was recommending their favorites, so I went with the recommendations as well. Dishes came out quickly, one by one, making it easy for us to share. We tried almost everything on the menu. All the dishes were fresh, flavorful, and delicious, but personally, I really enjoyed the tongue skewers and the mountain chain tripe.We ordered a total of 7 highballs and 3 soft drinks, and the bill came to JPY 10,000. It was a great value for the amount we ate! Less

I arrived around 5:30 PM on a weekday and found a line of about 10 people waiting for the first seating, which was already full. The restaurant has a total of 12 seats plus one round stool, accommodating a maximum of 13 guests. It seems they only allow 26 people in a day, with two seatings: the first from 5:00 PM to 6:30 PM and the second from 6:30 PM to 8:00 PM.I opted for the omakase, and the dishes were served promptly. The special highball was said to have an alcohol content of around 14%, and it was delicious. With one bottle of beer, one highball, and the food, the total came to just over JPY 4000 per person. Perhaps my expectations were too high, as I wasn't as impressed as I had hoped. Less

I visited "Wafu Motsu Ryori Arata," located just a 3-minute walk from Nishinakajima-Minamigata Station, in the basement.This popular spot, which does not take reservations, serves meticulously prepared beef offal made from the finest black-haired Wagyu.The restaurant attracts a crowd daily, with lines forming before opening, drawing in regulars and offal enthusiasts alike.♦︎ A space to watch the chef at work across the counter ──The interior features only 12 counter seats, creating a slightly retro and calming atmosphere.The chef skillfully wields his knife while engaging in humorous banter with regular customers, easing any celebratory mood or excessive tension.The seating is quite close together, fostering a lively ambiance that allows diners to focus on the offal dishes without pretension.♦︎ Careful preparation and overall impressions ──The offal is sourced through unique channels and is cleaned beautifully, resulting in dishes of solid quality that minimize any strong flavors.Each cut is approached differently, with a gentle seasoning based on soy sauce and dashi that pairs well with their signature rich special highball.The portions are modest, but the balanced arrangement allows you to enjoy a variety of cuts in succession.This is a must-know spot in the Nishinakajima area for enjoying satisfying beef offal dishes casually. I look forward to stopping by again when I'm ready to wait in line.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves! Less

This popular motsu restaurant is located just a 3-minute walk from Nishinakajima-Minamigata Station. The restaurant opens at 5 PM and operates on a two-turn system, with only about 10 counter seats available.I lined up at 5:40 PM and was first in line for the second turn, entering the restaurant at 7 PM.The signature dish, motsu nikomi (braised offal), was delicious with a light seasoning that really brought out the umami of the offal! The chire sashimi (raw offal) resembled raw liver but had a milder flavor. Unfortunately, I found the tongue to be a bit fishy, possibly due to my condition, which was disappointing.The boiled mino (mountain chain tripe) had an incredible texture, but I couldn't finish it all...I don't usually enjoy horumon (offal) that much, and with so many raw dishes, I started to feel a bit queasy and couldn't fully enjoy the meal.The interior had a nostalgic Showa-era vibe, making it a comfortable place to be. I plan to get my condition back in order and give it another try. Less

I finally got my revenge and made it here!This time, I aimed for the second round and arrived at 16:30.I was the fourth in line for the second round.*The restaurant opens at 17:00, so of course, I lined up behind those waiting for the first round.*It's a complete turnover system, and all the dishes are served at once.It seemed like regulars were ordering a la carte, but I opted for the course.We started with the simmered motsu (offal), and I was immediately captivated by how tender it was and how there was no unpleasant odor.The owner is very unique and kept chatting with us, making it feel like we were watching a show—it was so much fun!Every motsu dish was a hit.The blanched mino (mountain chain tripe) had a wonderful texture, and I ordered more.For drinks, I had the special highball for JPY 300.It had a higher alcohol content, but it was so addictive!I truly enjoyed the show while savoring the motsu.I want to come back in the fall.Since they take irregular breaks, it's essential to check their Instagram for open days in advance. Less

【Omakase Course】★Japanese-style Beef Motsu Stew The best I've ever had!★Chilled Beef Spleen Sashimi Tastes like raw liver. Incredibly delicious!◎Tongue Stew Great texture, and the demi-glace sauce is delicious too.★★Oxtail Stew Tender and pairs perfectly with the demi-glace sauce!◎Blanched Beef Tripe Very chewy and tasty, served cold like sashimi.★Smoked Neck Meat The meat from the neck to the cheek is smoked with cherry wood, giving it an amazing flavor. The more you chew, the more umami comes out—so delicious!★Collagen Tongue Moist and juicy.★Black Wagyu Raw Omasum (with sesame dressing) The best omasum I've ever had! The sesame dressing is excellent.○Grilled Tongue with Salt and Sichuan Pepper ◎Heart with Salt and Sichuan Pepper A bit gamey, but still tasty!◎Chopped Heart Sashimi Sashimi style.○Beef Lung (Teriyaki-style) Just okay.○Fukujinzuke from Nishidaya in Kyoto Rice porridge made with oxtail soup.Special Highball JPY 300 A highball with a higher alcohol content of 15 degrees. 9:1 ratio is strong, but 7:3 is incredibly delicious.Total: JPY 6250The master is a true Kansai person, funny and a great guy! Less

I visited on a weekday evening. The restaurant opens at 5 PM, and I arrived at 4 PM, being the 7th in line. Since they only allow about 12 to 14 people per seating, if you don’t get in on the first round, you’ll have to wait for the next one.As a result, those who arrived later were quite concerned about their turn.I entered at 5 PM and asked for the master’s recommendations.The dishes included:- Motsu Nikomi (beef offal stew)- Chire Sashi (sliced raw beef)- Mino Yubiki (blanched tripe)- Fuwayaki (grilled lung)- Hatsu Sashi (sliced heart)- Tail Ni (braised tail)- Boiled Tongue- Zosui (rice soup)There was a wide variety, and I was extremely satisfied.I also enjoyed about 5 glasses of their famous highball, and the total cost was around JPY 6000 per person.The master was friendly and explained the different cuts in detail, making it a comfortable experience even for first-timers.I will definitely visit again. Less

I arrived at the restaurant at 16:00 for the 17:00 opening and was the fifth in line. With only 14 seats available, including extra seating, it’s essential to queue up to get in during the first round. By around 16:30, the first 14 guests were confirmed, and those who arrived later would have to wait until the second round starting at 18:30.At 17:00, I was seated at the counter and ordered a bottle of beer to start. I opted for the omakase menu, beginning with the motsu ni (stewed offal) cooked in a delicate Japanese broth. It was soft and had a gentle flavor, showcasing the care put into its preparation.Next was the chire sashimi, which had a unique texture and a taste reminiscent of liver, pairing perfectly with the special highball. The highball is made with a secret liquor mixed with ginger ale in a 9:1 ratio, resulting in an alcohol content of about 14% after dilution.Following that, I enjoyed tail, yuba (tofu skin), tongue, skewers, omasum, and heart, finishing off with a comforting zosui (rice soup). The 90 minutes flew by as I savored four highballs and indulged in the motsu dishes, leaving me completely satisfied. Less

Just a short walk from Nishinakajima-Minamigata Station, this restaurant is located down a staircase to a semi-basement, nestled among a row of eateries. Currently, due to the owner's health issues, they operate on shortened hours from 5:00 PM to 8:00 PM, effectively allowing only two seatings. If you miss the first seating, you might find yourself waiting outside on a chair with a book until after 6:30 PM.Upon entering, you are transported back to the Showa era. The unchanged L-shaped counter accommodates 12 guests, making it a place where only 24 lucky diners can enjoy a meal each day. As the name suggests, this is a restaurant specializing in beef offal, but the menu is highly unique. The current owner's father, the previous owner, developed the menu based on his training at Fujii in Dotonbori, using the best cooking methods for each cut of meat, served in small plates. If you opt for the omakase, you’ll be treated to a delightful parade of various cuts.Just like in the past, the owner and his wife create a lively atmosphere with their charming banter, yet they maintain a calm tone, ensuring the restaurant never becomes too noisy. While there are many regular customers, they don’t only engage with them, making sure to pay attention to everyone, which is very pleasant. Perhaps that’s why the regulars are all such nice people. The cozy space even fosters a sense of camaraderie among diners. In the previous couple's time, their playful arguments were a signature feature, so that aspect is somewhat missed.One of the restaurant's specialties is the house highball. It’s a unique blend of shochu, not whiskey, poured generously from a square bottle, topped off with just a hint of ginger ale. The slightly sweet and distinctive flavor pairs wonderfully with the offal dishes, and it’s noted that it has an alcohol content of around 14 degrees, so drink responsibly.The first dish is a Japanese-style stew, featuring various cuts of meat. It’s not heavily seasoned but rather light and tender, with a deep flavor. They also provide a generous side of green onions, allowing you to add as much as you like. I always wish I could order a second helping, but I’m usually too full to do so.The chire sashimi is served yukhoe-style with sesame oil and quail egg, reminiscent of the now-banned liver sashimi, with a delightful richness from the spleen.The tongue stew and tail stew are served as a half-and-half portion if you dine alone. They have a nostalgic yet light flavor, and the meat is delicious.The boiled mino, or mino sashimi, is served with ginger ponzu for a refreshing taste. The owner emphasizes the importance of freshness in offal, and the mino is indeed a stunning pink with a delightful crunch.The smoked neck and call tongue are also served as a half-and-half portion for solo diners. The neck is smoked with cherry wood chips, giving it a fragrant aroma, while the tongue is made from the best parts, resulting in a tender and flavorful dish.Just when you’re craving grilled items, they serve grilled tongue and heart with sansho salt, cooked to perfection.The raw senmai is served with a light sesame sauce, showcasing the freshness and careful preparation.The heart sashimi, or "kokoro no tataki," is stunningly beautiful and plump. When enjoyed with grated daikon and ponzu, it’s refreshingly delicious.The fuwateriyaki is made from lung, offering a unique fluffy texture that pairs perfectly with its grilled aroma.To finish, you can add tail soup or tail zosui. This time, I chose the zosui. The broth made from the tail is excellent. I like to add all the remaining green onions and mix in a quail egg for a creamy finish. While the zosui doesn’t include tail meat, it’s present in the soup, allowing you to choose based on your mood.After a satisfying meal and three highballs, the total came to JPY 6150. Each dish is simply prepared, yet the meticulous attention to detail results in undeniable deliciousness. I hope this restaurant continues to thrive without any pressure. Less

No matter how many times I visit, the anticipation I feel as I pass through the noren (entrance curtain) never changes. In fact, it seems to grow stronger with each visit.This time, I opted for the omakase (chef's choice) again. I can't emphasize enough that for first-timers, the omakase is highly recommended.The exquisite motsu (offal) dishes selected by the second-generation owner’s expert eye are served one after another, making each visit a fresh experience. From warm stews to surprisingly fresh sashimi, the flow of dishes is perfectly balanced and enjoyable until the very end.While everything in the omakase is delicious, my personal favorites are the "Mino Yubiki" (mountain chain tripe) and "Nama Senmai" (raw beef tripe). Once again, they did not disappoint. I truly believe that no matter how many times I eat them, these flavors can only be found here. The beautiful presentation, meticulous preparation, and the balance of texture and umami are remarkable. A restaurant that continues to meet the trust built over time is truly rare. And I also love the "Neck Smoke". In fact, I enjoy everything that comes out of this kitchen.Not only the food, but the atmosphere of the restaurant itself is a significant charm. The natural exchange of words between the master and customers, and the conversations that arise among patrons, including first-timers, create a welcoming ambiance. Such comfort is not easily achieved. The special highball served in this space pairs perfectly with the motsu dishes.One thing I noticed this time was a notice at the entrance clarifying the queuing rules. Previously, it was common for one representative to hold a place while others joined later, but now there’s a new rule: "Only one additional person can join later, and if three people come, two must line up first." It feels like a stricter guideline has been established after years of unspoken customs, which seems to reflect the changing times.In any case, I am convinced that this restaurant, located in Nishinakajima-Minamigata, Osaka, is a renowned establishment that has been passed down from the now-retired previous owner. I was satisfied with everything, from the tail zosui (rice porridge) to the palate cleanser. If you read this review, I highly recommend visiting at least once. Be prepared to wait in line, but it is definitely worth it. Less

Last winter, I had been wanting to visit Wafu Motsu Ryori Arata for a long time. It’s been six months since my first visit, and finally, I made it back for my second visit! Last time, I arrived an hour and a half early on a rainy Saturday and was in the second group, so this time I arrived two hours early on a sunny weekday after Golden Week and was the first in line. ❤️ I got in for the first seating right at 5 PM when the restaurant opened. The interior is quite small, and the tables are very close together, but it has a charming Showa-era downtown atmosphere. The lively conversation from the chef and the owner made the experience very enjoyable. ☺️❤️ Here, the omakase course is the only option, but you can add your favorite dishes. ❤️ The drink selection is limited, but most people who drink alcohol seem to enjoy the highball. ✨ Since I don’t drink, I opted for soft drinks—ginger ale and oolong tea. The highball here is blended and frozen, served in a slushy state. My friend who came with me enjoyed it so much that they ordered several refills. ✨ ~ Omakase Course ♥ ~✩ Motsu Nikomi (Braised Offal)✩ Tongue Stew✩ Blanched Mino (Tripe)✩ Smoked Neck Meat✩ Grilled Tongue✩ Omasum from Black Wagyu✩ Boiled Call-Tan✩ Tail Stew✩ Heart Sashimi x2✩ Teriyaki Fuku (Lung)✩ Tail Soup✩ Tail Zosui (Rice Porridge)✩ Oolong Tea✩ Ginger AleWe started with the Motsu Nikomi. ❤️ You can add toppings like green onions and shichimi (seven spice). The aroma from the hot steam is irresistible. As soon as I took a bite, the texture was soft and melt-in-your-mouth delicious. ☺️ It had just the right amount of bounce and chewiness, making it the ultimate offal dish. ❤️ The seasoning enhances the natural flavor of the offal without overpowering it—gentle yet robust. ♥ Next was the Tongue Stew. ✨ With just a light touch of my chopsticks, it fell apart, it was so tender. The seasoning had a nice depth of flavor, making it delicious. ❤️ It was so rich that I found myself wanting rice to go with it! Next up was my favorite, Blanched Mino. ❤️ Wait, is this really Mino? It had a nice crunch and a chewy texture, yet it was tender. ☺️ The mild flavor of the meat paired perfectly with the sauce, making it incredibly delicious! What was I eating before? This Mino is something special. ✩ It’s simply exquisite! Next was the Smoked Neck Meat. ♥ The meat from the neck and cheek was smoked with cherry wood chips, giving it an amazing aroma. It was very appetizing. ☺️ The meat had a firm texture and a nice bounce, with a strong umami flavor that complemented the smokiness. ✨ Then came the Grilled Tongue on skewers! Seasoned with salt and pepper, it had a nice char that added to the enjoyment. ✨ The texture of the tongue was great, and it was even better than last time—more bounce and flavor! ❤️ Finally, the Omasum from Black Wagyu. ✨ I absolutely love the sashimi here! Most places serve Omasum with oil and salt or chojang (spicy sauce), but here it’s served with a light sesame sauce. ☺️ This sesame sauce has a rich flavor that pairs perfectly with the Omasum, creating a refreshing taste. The crunchy texture was incredibly soft and delicious! ❤️ Next was the Boiled Call-Tan. ♡ It’s served cold with just a little salt. ☺️✩ It’s also delicious with a bit of mustard. The texture is fantastic! The Tail Stew was quite substantial! It comes out towards the end, so it fills you up quickly—juicy and rich! ♡ Finally, the Heart Sashimi! ❤️ It’s served with ginger soy sauce. The texture is crunchy, and there’s no unpleasant smell! The vibrant red color is beautiful. ♡ It has a nice bounce and is incredibly delicious! It’s mild and easy to eat, and it pairs perfectly with ginger. ☺️ Of course, I loved it so much that I ordered more! Last was the Teriyaki Fuku (Lung). ♥ It’s the lung of the cow, and I had it grilled until fluffy. ☺️ It had a nice texture and was enjoyable to eat! ✨ It’s so addictive! I also added the Tail Soup, which I didn’t order last time. ❤️ You can choose with or without meat, and of course, I went for the one with meat. ☺️ The gentle seasoning makes it easy to enjoy even at the end of the meal. ✨ To finish, we had Tail Zosui. ❤️ It had an incredibly gentle flavor, with the umami from the tail broth shining through. ✩ The pickled shiba-zuke was also incredibly delicious! Everything was perfect until the end—what a satisfying course! ☺️ Once again, I was extremely satisfied. I want to visit again soon! However, the restaurant has many days off, so it’s a bit difficult for me with my shift schedule. But I plan to go back as soon as possible. ☺️ The atmosphere is always cheerful and fun, and the food is top-notch delicious, of course! The cost performance is unbeatable. ✨ The hospitality is exceptional—the chef keeps an eye on all 12 seats, which is truly impressive. He pays attention to everything, from empty glasses to adjusting the air conditioning and the speed of food service. ☺️ Everything is calculated, and on top of that, it’s entertaining! It’s such a delicious and fun experience! Is there any other place that offers such great food at such a good price? It’s definitely worth going all the way to Nishinakajima. ✨ I would wait two and a half hours just to eat here! This restaurant makes you feel that way. ❤️ I understand why it has a Tabelog bronze rating! Personally, I would definitely give it a gold star. ☺️ I highly recommend this restaurant! It’s absolutely worth waiting two hours to eat here, so please check it out! ✨ Less

Honestly, I underestimated this place. I truly felt relieved that it wasn't reservation-only; otherwise, there would probably be a fierce competition for bookings.This famous restaurant, which has earned a Tabelog Bronze rating, opens at 5 PM, and I lined up over an hour early. If you arrive about an hour to an hour and a half before opening, you can usually get in for the first round, or if you're unlucky, just barely make it for the second round. Currently, they only serve up to the second round before closing. According to the owner, some people arrive as early as 3:30 PM, but the timing can vary, so there’s no definitive answer.You can check the regular holidays and business hours on their official website. They don’t have an Instagram, but they post updates about temporary closures on X, which I recommend checking.You can choose between the chef's omakase or à la carte options. Of course, the recommended choice is à la carte. The owner serves dishes in small portions, and you can stop when you're full or request more if you still have room.After eating and drinking a lot, I spent around JPY 5,000. It’s wonderfully crazy in a good way.The meal starts with a beef offal stew. This was the highlight of the day. Every bite was incredibly flavorful, and the fat melted in my mouth without being heavy on the stomach. I found myself desperately savoring even the tiniest morsels.The blanched tripe was exceptional. I’ve never tasted anything like it. It’s a completely different experience compared to the tripe served in yakiniku. My chopsticks couldn’t stop moving.The omasum was also great. Thanks to the proper preparation, it had no unpleasant odor and the texture was superb.The heart was fantastic as well. I was completely satisfied with the texture and flavor.Additionally, this restaurant is secretly famous for its "Mystery Highball." It’s a highball with a high alcohol content (around 14 degrees), and the exact ingredients are a company secret.They mix ginger ale in an 80:20 ratio, which is oddly addictive. The high alcohol content means you can quickly feel pleasantly tipsy.The owner is a really nice person, who, while maintaining a serious demeanor, throws in unexpected jokes. They also show great consideration for first-time visitors, leaving a positive impression.I was honestly surprised to find such a delicious restaurant. I definitely want to go back.That day, I was lucky with the weather, and there weren’t many people in line, so the wait wasn’t bothersome. However, there are only about five chairs placed outside, and those who overflow will have to sit on the stairs in front, which could be quite tough in rainy weather, so be cautious.【Omakase Course】- Beef Offal Stew- Beef Tongue Stew Curry- Blanched Tripe- Fresh Omasum (with sesame dressing)- Neck Smoked → Smoked meat from the neck to the cheek with cherry wood chips (served warm as it’s freshly smoked)- Grilled Beef Tongue → Seasoned with salt and Sichuan pepper- Heart- Chopped Heart- Tail Curry- Lung (Teriyaki)- Fukujinzuke from Nishidaya in Kyoto- Tail Soup- Congee Less