Nakatsu Woniku Osaka

Next year, we will temporarily close in May 2027. Once we finalize our new direction after careful consideration, we plan to revive NAKATSU WONIKU as a new establishment!The genius chef Kimura skillfully prepares the tongue, tenderloin, and strip loin to be crispy on the outside and soft and juicy on the inside. For now, we’ll have to wait to see his meticulous techniques. I look forward to reuniting with an even better version of this restaurant (￣^￣)ゞThank you for your hard work.Today's Menu: JPY 24,000Appetizers:- Heart marinated in sweet soy sauce- Karasumi (dried mullet roe)- Sakura shrimpWagyu Tartare:- Tenderloin and strip loin- Sea urchin, caviar, sea eelBraised Beef Cheek:- Red wine braised with chocolate demi-glace- Figs- Sherry vinegar- Mushroom sauce- BreadHoneycomb Tripe:- Rice flour breading- Dan Dan noodle sauce- Pine nuts, walnutsThree Small Dishes:- Kyoho grapes and Shine Muscat kimchi- Mountain chain tripe and mitsuba namul- Asparagus and beef tripe in vinegar- Mushrooms and honeycomb tripe- Abomasum and okra with ponzu- Smoked tongueThick-cut Tongue:- Sudachi (Japanese citrus)- Onion and mustardTottori Wagyu Strip Loin:- Bistecca, grilled with straw- Fruit tomatoes, basilKagoshima Chestnuts:- Rock chime green onions- Paprika porridgeChige-style Tail Hot PotSalad with Hime MitsubaFukushima Black-haired Wagyu:- Female filet mignon- Kaneyama miso- Man-gaji pepper- Matsutake mushroomsHorse Bone Soup Curry:- Octopus, corn, scallops- Salt and peach ice cream with honey- Other drinks. Less

A meat specialty restaurant run by Masafumi Kimura. He is a protégé of Chef Yuka Hattori from U.KAI in Kitashinchi and has spent 15 years working in various types of cuisine before training for 3 years at a yakiniku restaurant. He opened this establishment on November 1, 2020.The restaurant is located a 5-minute walk from Nakatsu Station on the Osaka Metro Midosuji Line, a 10-minute walk from Nakazakicho Station, and about 12 minutes from Umeda Station. It has 11 seats at the counter only. The operating hours are divided into two sessions starting at 18:00 and 20:30, with irregular holidays. Reservations can be quite difficult to secure, so it’s advisable to go with a regular customer. Payment methods accepted include cash and major credit cards (VISA, Master, JCB, AMEX, Diners).Kimura personally grills the meat in a full-attendance style course. The thick-cut tongue has been trending on social media, making this place quite intriguing. It’s exciting to see the unique and creative meat dishes being served. I had never seen honeycomb tripe fried as cutlets before, and the fluffy texture was distinct and delicious.It’s also enjoyable to choose from six different small dishes.【Order】◻︎ Heart ⚪︎ ◻︎ Karasumi ⚪︎ ◻︎ Shrimp ⚪︎ ◻︎ Wagyu Tartare ⚪︎ ◻︎ Tenderloin and Strip Loin ⚪︎ ◻︎ Sea Urchin, Caviar, Eel ⚪︎ ◻︎ Cheek Meat Stew ⚪︎ ◻︎ Fig ⚪︎ ◻︎ Sherry Vinegar ⚪︎ ◻︎ Mushroom Sauce ⚪︎ ◻︎ Honeycomb Tripe Cutlet ⚪︎ ◻︎ Rice Flour Breadcrumbs ⚪︎ ◻︎ Dandan Noodle Sauce ⚪︎ ◻︎ Small Dishes ⚪︎ ◻︎ Kyoho and Shine Muscat Kimchi ⚪︎ ◻︎ Mountain Chain Tripe and Mitsuba Namul ⚪︎ ◻︎ Asparagus and Tetchan Vinegar Dish ⚪︎ ◻︎ Mushrooms and Honeycomb Tripe ⚪︎ ◻︎ Abomasum and Okra with Ponzu ⚪︎ ◻︎ Smoked Tongue ⚪︎ ◻︎ Thick-Cut Tongue ⚪︎ ◻︎ Strip Loin ⚪︎ ◻︎ Basil ⚪︎ ◻︎ Creamy Dish ⚪︎ ◻︎ Rock Chime ⚪︎ ◻︎ Ojiya ⚪︎ ◻︎ Tail Hot Pot ⚪︎ ◻︎ Salad ⚪︎ ◻︎ Tenderloin ⚪︎ ◻︎ Summer Turnip Soup ⚪︎ ◻︎ Horse Bone Soup Curry ⚪︎ ◻︎ Salt Ice Cream ⚪︎ Less

✅ Course (JPY 16,500, tax included) ✅ Oolong Tea Marinated Heart Fried Sakura Shrimp✨ Wagyu Tartare Eel & Caviar Mix thoroughly and enjoy with seaweed An absolutely wonderful dish*:.｡.(＊ˆ﹀ˆ＊).｡.:* Braised Cheek Meat Incredibly tender^ ^ Honeycomb Tripe Cutlet Small Dishes Choose from 3 options +α So many choices, it’s hard to decide^ ^ Thick Cut Tongue A beautifully marbled cross-section✨ Teppan-yaki → Gas Flame → Charcoal Grill, Three stages of cooking✨ A true labor of love from the chef✨ Signature Thick Cut Tongue ( ๓´╰╯`๓)♥ Sirloin Grilled with Sauce Thick Cold Shabu Basil Sauce is the best❣️ Tail Hot Pot Salad Even those who dislike vegetables Can enjoy every bite✨ Delicious Mango Dressing Filet - excellent☆*:.｡. o(≧▽≦)o .｡.:*☆ Horse Bone Soup Curry Anago and Corn Rice Flavorful rice & The soup curry is delightful❤️ (Leftover rice can be made into onigiri for you to take home) Salt Ice Cream with Honey Jasmine Tea ❤️ A must-visit if you get the chance An extremely hard-to-book restaurant⚠️ Currently only accepting cancellation waitlist⚠️ Next time, I want to visit with a very hungry stomach❣️ A place where you can enjoy delicious and fun moments✨ Such a wonderful restaurant•*¨*•.¸¸♬ ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡. NAKATSU WONIKU 4-2-11 Toyosaki, Kita-ku, Osaka City, Osaka Prefecture 06-6476-8386 ⏰ 18:00 - 20:15 ⏰ 20:30 - 23:00 ⚠️ OMAKASE Reservation Only ⚠️ Less

I discovered by chance that I could make a reservation for the Omakase course, as the restaurant was fully booked until the end of March 2027, and only opened up slots due to cancellations. This place is known for its unique course meals that bring out the ultimate flavors of meat through exquisite cooking techniques, making it a hard-to-book restaurant.【Omakase JPY 16,500, tax Included】◯ Course- Heart Marinade- Wagyu Tartare- Cheek Meat Stew- Hachikatsu- Small Dish- Thick Cut Tongue- Strip Loin- Chestnut- Tail Hot Pot- Salad- Fillet- Horse Bone Soup Curry- Salt Ice Cream◯ Drinks- Lemon Sour (my memory is a bit hazy, haha)- CokeEverything was delicious, but the highlights were the Wagyu Tartare, Strip Loin, and Horse Bone Soup Curry, which were exceptional.I would love to visit again if I get the chance. Thank you! Less

NAKATSU WONIKUAwarded the Tabelog Award 2026 BronzeRecognized as one of the Top 100 Yakiniku Restaurants in 2023This full-service beef specialty restaurant opened in November 2020 in Nakatsu, Osaka. It operates on a reservation-only basis, with bookings filled up to a year in advance, making it a highly popular spot. I was fortunate to be invited by a regular customer today—thank you! The restaurant serves dinner only, with two seatings per night. It is about a 7-minute walk from Exit 1 of Nakatsu Station. The interior features a counter with 10 seats overlooking an open kitchen. The menu consists solely of an omakase course, starting at the same time for all guests. The chef has extensive experience across various culinary genres. You can enjoy original dishes made from various cuts of beef. The "Tartare" is a luxurious dish combining sea urchin and caviar, while the signature "Thick Cut Tongue" is prepared using three different cooking methods: teppan, gas grill, and shichirin. Each dish is meticulously crafted and delicious. The value for such a rich course at this price point is incredibly satisfying. The attentive service allowed us to enjoy our meal until the very end. I believe this is a wonderful place to fully enjoy meat in Nakatsu. Thank you very much. It was a great meal.Omakase CourseJPY 16,500 (tax included)○ Marinated Delicacies Heart marinade / Karasumi / Fried Sakura shrimp ○ Wagyu Tartare Wagyu fillet and strip loin tartare with chestnut, sea urchin, caviar, and eel ○ Braised Cheek Chocolate demi-glace sauce / Mushrooms / Sherry vinegar ○ Honeycomb Tripe Honeycomb tripe fried in rice flour with pineapple and onion ○ Small Dishes Choose from 6 varieties: • Kimchi • Namul • Asparagus • Manji Chili Peppers • Braised Tomatoes ○ Thick Cut Tongue Served with white wine vinegar and mustard sauce, prepared using three cooking methods: gas grill and shichirin. ○ Strip Loin Japanese-style Chinese sauce Red Nanko plum / Shiso sprouts / Fried lotus root ○ Cold Shabu-Shabu Chestnut cold shabu-shabu with fruit tomatoes, garlic sauce, and basil dressing sorbet ○ Tail Hot Pot A hot pot with various mushrooms and tail ○ Salad Hime mitsuba with mango dressing ○ Fillet Chateaubriand with watercress and Inca no Mezame potatoes ○ Horse Bone Soup Curry A dish combining corn and eel rice with soup curry. ○ Salt Ice Cream Kochi Prefecture's Konatsu ice cream with honey. Less

This was my second visit. I had a great impression from my last time, and since I was able to make a reservation again, I decided to come back. Once again, the deliciousness did not disappoint; every dish, from the meat to the appetizers, was carefully prepared, and I was completely satisfied. The calm atmosphere of the restaurant and the attentive service made for a pleasant dining experience, allowing me to enjoy my meal at a leisurely pace. It's a place I want to visit again and again. I look forward to making another reservation soon. It was a great meal! Less

It had been over a year since my last visit to NAKATSU WONIKU, and I was eagerly looking forward to it. Once again, I was reminded of how delicious it is. Starting with the "Okokizuke," which is simply amazing, this dish features heart sprinkled with karasumi (dried mullet roe). The signature Wagyu tartare is still as fantastic as ever. They even add ingredients like yukhoe (raw beef), sea urchin, eel, caviar, and bettara (pickled radish)?! At first, I was taken aback, but now it has become an annual delight for me. Everything was incredibly generous in portion, and each dish was so delicious that it felt like a dream. Less

- Marinated Heart (Marinated heart and fried sakura shrimp) - Wagyu Tartare (Eel simmered in red wine, eel kabayaki style, caviar, and sea urchin) - Cheek Meat (Cheek meat braised in red wine and finished in a chocolate demi-glace sauce) - Hachikatsu (Tender honeycomb tripe made into katsu with a tantanmen-style sauce) - Small Dishes, choose 3 of your favorites. (Yellow watermelon kimchi, honeycomb tripe, horumon, grilled asparaguses with Manganji pepper mapo tofu, mitsuba with horumon, and fried eggplant) - Thick-cut Tongue - Kurimi (Roast beef made with straw grilling, mixed with granulated sugar for a fragrant finish) - Strip Loin (Grilled strip loin shumai) - Tail Hot Pot (Wrap the tail with shiso wasabi seaweed for eating) - Salad (Vegetables marinated in a mango dressing with shine muscat grapes and fruit tomatoes) - Filet (Soup with turnips and new onions) - Horse Bone Soup Curry (Rice with anago and corn) - Salt Ice Cream (Plum and Tasmanian honey) Less

Chef Kimura travels to various wineries around the world every year to source wines. He pairs a delicious glass of wine with each dish, carefully selecting it to complement the flavors of the food, much like a French sommelier.Aside from the small dishes and salads, everything is meat-based. The dishes are so well-prepared that even with a continuous flow of meat, you never get bored.Watching Chef Kimura grill the meat is truly inspiring for everyone. Known for his "perfect cooking technique," he changes the grilling method and equipment for each cut of meat, skillfully adjusting the seasoning and infusing different aromas from straw and charcoal.Chef Kimura personally grills all the meat for the ten seats at the counter with utmost care. The two young staff members are also well-coordinated, ensuring that the dishes come out at a good pace.The small dishes served throughout the meal are always a delightful surprise.The Michelin Guide awards three stars to restaurants that are worth traveling to for the food. NAKATSU WONIKU is about JPY 1000 by taxi from Umeda, but I believe it’s worth the trip.Recently, NAKATSU WONIKU was selected for the BRONZE award in THE TABELOG AWARD (a restaurant you must know about), and I hope they aim for the SILVER award next (a place where you can experience the craftsmanship at least once in a lifetime).Menu:【Omakase Pickles】【Wagyu Tartare】【Cheek Meat】【Hachikatsu】【Assorted Small Dishes】 Choose 3-4 of your favorite small dishes【Thick Cut Tongue】【Kurimi】【Strip Loin】【Tail Hot Pot】【Salad】【Filet】【Horse Bone Soup Curry】 Rice with Anago and Corn【Salt Ice Cream】 Tasmanian HoneyThank you for the wonderful meal today, Kimura-san! Less

I finally visited NAKATSU WONIKU, which I had been looking forward to! The quality of the meat was truly outstanding, and every bite was a delightful experience. It was rich in flavor yet refined, and each cut was served in perfect condition. The wine paired with the meat was also delicious and complemented it wonderfully. Moreover, the staff were cheerful and friendly, creating a great atmosphere throughout the restaurant. It’s a wonderful place to enjoy delicious meat and have a good time. I definitely want to come back again! Less

I visited NAKATSU WONIKU in Nakatsu, Osaka! The interior consists solely of counter seating, creating a luxurious space where you can enjoy exquisite meat dishes with full attention from the staff. The dishes are uniquely and interestingly arranged, offering a different experience from simply eating the ingredients as they are, and each bite brought a new delight. The drink menu mainly features South African wines, which pair perfectly with the meat. What surprised me the most was the portion size! Even as someone who usually eats quite a bit, I found myself thinking, "I can't eat anymore!" The amount served far exceeded my expectations, leaving me completely satisfied and full. Currently, this setup will end in 2027, and the future business model is still undecided. I definitely want to visit again while I can still enjoy this style! Less

Visited in June 2026.A variety of original dishes.This unique course is a meat lover’s feast that never feels monotonous.I can’t think of any similar restaurants.I always have a great time here.When there’s an alcohol pairing option, I usually order it, but since NAKATSU WONIKU likely doesn’t offer that, I’m free to choose.The excellent pairing of the dishes with wine makes me drink a lot of wine.Personally, this is my number one restaurant for wine consumption.I’m sure I’ll continue to drink a lot here. Less

Yakiniku Hime Instagram → @airi_meat_0802_↑ The account has been updated!I post detailed updates here every day, so feel free to check it out!《About the Restaurant》Located in Nakatsu, which is close to Osaka Umeda yet enveloped in tranquility, this award-winning restaurant is a unique and exceptional meat cuisine establishment.From the very first dish, you are treated to a series of innovative meat dishes by Mr. Kimura that you won't find anywhere else. I have been coming here for three years, enjoying the experience of meat being ignited with granulated sugar and flavored with straw, and the beautifully cooked thick-cut tongue that showcases a stunning cross-section from three stages of grilling. Each visit brings new emotions and a deeper appreciation for the dishes.To complement the meal, Mr. Kimura personally selects rare wines from South Africa and Australia, visiting the vineyards during the grape harvest season, which elevates the dining experience to new heights of happiness.✨Reservations are not accepted for new customers, making it difficult for many to visit. However, there are occasional openings for additional reservations, so be sure to check for those.- - - - - - - - - - - - - - - - - - - ◾︎ Omakase Course JPY 16,500 (Menu I received) ⚪︎ Okokoro-zuke - Italian Bottarga, Myoga, Shirasu, Fried Sakura Shrimp. ⚪︎ Wagyu Tartare - Tenderloin, Bettara, Eel Braised in Red Wine, French Caviar, Sea Urchin. ⚪︎ Cheek Meat Braised in Red Wine - Basil Strawberries, Balsamic Vinegar, Smoked Baguette. ⚪︎ Hachikatsu - Rice Flour Coated Cutlet with Carol Seven's Pomodoro and Lemon Balm. ⚪︎ Choose from Small Dishes - Chilean Grape Kimchi - Mozzarella Cheese and Nagaimo Kimchi - Grilled Tofu with Manzanita Peppers and Wagyu Mapo Tofu - Mountain Chain Tripe and Mitsuba Salad - Kochi Fruit Tomato with Honey Lemon Marinade - Fried Eggplant and Smoked Tongue Arrabbiata ⚪︎ Thick-Cut Tongue - Shiso Miso, New Onion with Ume, Sudachi. ⚪︎ Grilled Lean Meat with Sauce - Sesame and Pineapple Ponzu. ⚪︎ Sirloin Shumai - Ojiya - Balsamic Vinegar, etc. ⚪︎ Tail Mushroom Hot Pot ⚪︎ Hime Mitsuba Salad - Mango Dressing ⚪︎ Filet - Herb Crust with Mustard, Dutch White Asparagus. ⚪︎ Anago and Corn Rice ⚪︎ Horse Bone Soup Curry ⚪︎ Kochi Prefecture Konatsu Ice Cream - Drizzled with Tasmanian Honey. Less

I finally got to visit NAKATSU WONIKU, a place I had been longing to try.Since it’s a restaurant that’s hard to book, my expectations were quite high even before arriving. However, it exceeded those expectations and provided a wonderful experience!The restaurant is about a 5-minute walk from Nakatsu Station.First, they present the meat we are about to enjoy in a large dish. For meat lovers, this sight is simply irresistible! Just seeing it makes my excitement soar.The first appetizer was impressive. The combination of the dried fish and bottarga was exquisite, and it paired perfectly with the drinks.During the course, we could choose from a selection of small dishes. Each option was so appealing that I wanted to try them all!Above all, the highlight was the meat. The live cooking right in front of us was fantastic, and the conversations with the staff added to the enjoyment. I was amazed at how they managed to serve the meat at the perfect doneness while we chatted.The presentation was beautiful, allowing us to enjoy not just the taste but also the visual appeal.Additionally, the wine pairing was exceptional. They suggested rare wines that matched the dishes perfectly, and it was a delight for wine enthusiasts.To finish, they made rice balls for us, which we could take home, making the entire course highly satisfying.Although it’s difficult to get a reservation, this wonderful place makes me want to visit again! Less

The owner of NAKATSU WONIKU is Masafumi Kimura. (Instagram: @nakatsuwoniku) *Reservations can be made through omakase.【Origin of the Name】 The name "NAKATSU WONIKU" was chosen to reflect the desire to create a unique restaurant that connects meat-loving producers, consumers, and everyone in a fun and delicious way, by changing "お" to "を".Chef Masafumi Kimura is a junior of Chef Yuukai Hattori from U.KAI in Kitashinchi, and he has 15 years of experience in various cuisines, including Japanese, Western, and Chinese. After three years of training at a yakiniku restaurant, he opened NAKATSU WONIKU.Every day, he visits the market to source seasonal vegetables and seafood. The main meats are carefully selected from trusted suppliers specializing in both cuts and horumon (offal), with a focus on quality. He has an exceptional passion for cooking meat, and all cooking is done personally by the chef.『Menu』 【Heart Marinade】 【Wagyu Tartare】 【Cheek Meat Stew】 【Hachikatsu】 【Assorted Small Dishes】 【Thick Cut Tongue】 【Red Meat】 【Strip Loin】 【Tail Hot Pot】 【Salad】 【Filet】 【Horse Bone Soup Curry】 【Salt Ice Cream】~A Few Thoughts~ Starting with the Heart Marinade, the Wagyu Tartare, Cheek Meat Stew, Hachikatsu, and assorted small dishes kept me engaged from the beginning.The thick cut tongue had a wonderful balance of texture and flavor, leading into the red meat, strip loin, and filet, allowing me to fully enjoy the unique characteristics and cooking differences of each cut.The tail hot pot and salad provided a nice accent, and the final horse bone soup curry and salt ice cream made for a highly satisfying course. It was not too heavy, yet left me with a fulfilling sense of having enjoyed quality meat. Less

As a Tabelog Award-winning restaurant, I travel across the country in search of delicious food, focusing on renowned establishments like Michelin-starred and top 100 restaurants. I use this as a personal record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Yakiniku WEST Top 100 Restaurants 2023 ◆Crowd Level◆ Difficult to make reservations Thanks to the person who invited me.◆Parking◆ None ◆Duration of Stay◆ About 3 hours ◆Cuisine◆ Evening Course ◆Comment◆ The cost performance is outstanding. I appreciate being able to choose appetizers; this time, I selected four.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Additional points or deductions are made based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

I received an invitation from a friend and without hesitation, I decided to go! I arrived at the much-talked-about restaurant feeling quite hungry. Despite being a place that's hard to get a reservation at (I might be the only one who feels that the master and staff seem a bit tense), I found the master and staff to be very friendly, which made the experience truly enjoyable. I believe that the best way to enjoy the food is to eat it while laughing. Of course, the dishes were simply outstanding. It was a place where you could engage all your senses. I want to go back, but I wonder when that will be... Less

I visited NAKATSU WONIKU for the first time, and it truly stands out in Nakatsu, Osaka. This place is not just a regular yakiniku restaurant; it’s a genuine "meat theme park" and an exceptional entertainment space.From the moment I opened the door, a blissful story for meat lovers began. I was immediately captivated by the array of carefully selected, artistic cuts of meat displayed before me. From beautifully marbled cuts to rich, flavorful lean meat, every piece lived up to the title of "top quality."I could truly feel why so many food enthusiasts are enchanted by this place, experiencing the uncompromising quality and entertainment throughout the entire journey.I am grateful for a night that filled both my heart and stomach with joy. It was a great meal! Less

In Nakatsu, Osaka, NAKATSU WONIKU offers an incredible meat course that is well-known and loved. It's a biannual treat for me! This time, the meat course was absolutely fantastic! What surprised me was the meat shumai wrapped in a loin filling! I’ve never seen, heard, or tasted such a luxurious shumai before! As for the meat itself, I really enjoyed the lean cut called Sotohira—it was incredibly delicious! And as always, I look forward to the finishing touch of soup curry, saving some room in my stomach just for that! This time, it was so good that I ended up having three bowls! I can’t wait for my next visit! Less

I had a rare opportunity to visit this restaurant. They offer a variety of meats, including thick-cut tongue, strip loin grilled with straw, heart, and tail dishes, all prepared with different cooking methods. One of the highlights is watching the owner skillfully use the teppan, gas grill, and charcoal grill to cook the meat. Omakase Course: JPY 16,500, tax included. A 10% service charge is added separately. In reality, with drinks included, the total comes to around JPY 20,000 or more. Reservations are quite difficult to secure, and new bookings are not currently accepted. It really depends on luck and connections... Honestly, I would love to visit this wonderful place even more! Less

A popular restaurant so busy that they’ve stopped taking new reservations! I was fortunate to receive an invitation to dine here.The owner, who knows meat inside and out, expertly manages the cooking temperature to grill the meat to juicy perfection.✨With unlimited refills on small dishes and the finishing curry, you’re guaranteed to leave feeling full.✏︎ -—————————————【️Ordered Items️】・Omakase Course: JPY 16,500・Service Charge: JPY 1,650✏︎ -————————————— Less