Tsunechan (つねちゃん) Sakai

It's been a while since I visited Tsunechan, and I can't contain my excitement before going! As you all know, Tsunechan is the ultimate a la carte restaurant. You can enjoy your favorite meats as much as you want, the quality is top-notch, and they are incredibly accommodating. Both Tsunechan and Kacchan provide exceptional service. You won't find a place like this anywhere else! This time, I ordered the following dishes:- Tongue (Tan) from the base- Middle tongue (Tan Naka)- Tongue ribs (Tan Karubi)- Cheek meat (Tsura-mi)- Grilled shabu-shabu- Outside skirt (Harami) (collaboration with Osamu-chan and Tsunechan)- Slightly spicy gukbapOh no!! Just remembering it makes me want to fly away... I think the photos will convey how amazing the meat is. I want to go again... I'm going to do my best at the sports festival! It was a truly satisfying meal! Less

It had been about six months since my last visit here.We started at 8 PM with a bang.Here’s what we ordered:Kimchi Platter x2Raw Omasum x2Grilled Liver x2Yukke x2Middle Tongue x2Tongue RootTop Sirloin (Salt)Top Sirloin (Sauce) x2TsukamiMiyazaki Beef Outside SkirtKumamoto Beef Hanging Tender x2Medium Rice x4Drinks for everyoneThe total for four people was JPY 78,000.The kimchi platter was sweet and spicy, and the freshness of the raw omasum really got our spirits up from the start.The grilled liver was rich in sweetness and umami, making it almost too good to swallow.The middle tongue had a strong creamy sweetness, while the tongue root had even more umami and a delightful crunch.The top sirloin was meaty, well-seasoned, and juicy—one slice could easily accompany a bowl of rice.We finished off with the consistently juicy outside skirt and the light hanging tender.It seemed like the new members who joined us for the first time were satisfied, which was great! Less

Recently, I visited the best Yakiniku restaurant in Osaka, "Tsunechan," with some good friends.✨In my opinion, it’s my absolute favorite and the most delicious Yakiniku place.From the moment I stepped inside, I was amazed by how clean and well-kept it was—definitely not what you’d expect from a typical Yakiniku restaurant. Just looking at it made me think how delicious the food would be!✨Moreover, the hospitality from the owner and the hostess was outstanding; I can only say it was the best!❣️Thank you, Tsunechan, for a wonderful meal. I will definitely be back!❣️Looking forward to it! Less

The nearest station is Nankai Mikunigaoka Station, which is a bit of a walk away. There are only two parking spaces next to the restaurant, so it's best to call ahead to secure a spot. The interior has a counter with about 10 seats, and anyone under 18 is not allowed! They operate in two sessions at 17:00 and 20:00. I highly recommend the black tongue and Chateaubriand. Reservations can be made via TableCheck or by phone. Since regular customers fill up the seats quickly, it's advisable to book early.● Kimchi Assortment Yam, corn, napa cabbage, Japanese radish, cucumber The corn is especially sweet! You could eat it with just rice. ● Black Tongue (Tan Naka) This tongue is incredibly tender, unlike any I've had before. I bet other places serve this as special quality tongue. Enjoy it with lemon, special salt, or wasabi as you like. ● Black Tongue (Tan Moto) Another impressive dish with beautifully marbled meat. It's thickly sliced but cuts easily with your teeth. ● Yaki Shabu The master quickly sears it for you. Dip it in a sauce with egg yolk. As I age, I thought I preferred lean meat, but I was wrong. The quality fat is not greasy and is easy to eat. ● Super Chateaubriand Cooked rare and served sliced. This steak has a sweet fat and is incredibly tender. ● Miyazaki Outside Skirt Finally, the skirt steak is paired with a slightly sweet dipping sauce that complements the meat well.The other two dishes were also completely different, and I was impressed by the adjusted serving temperatures.The vegetables served with the meat are top-notch, including asparagus and sweet potatoes.I always thought white rice was the best pairing with yakiniku, but this was on another level. It was my first time enjoying meat like this. The master's couple is very friendly and adjusts the cuts according to the number of people.It was a great meal. Less

I visited my favorite yakiniku restaurant, "Tsunechan," in Osaka.It started at 5 PM and was fully booked!After toasting with a draft beer, we indulged in the starter menu!Just as we were settling in with the starters, we ordered a bottle of CARNIVOR, a meat-specific red wine from California crafted by Suntory, and dove into the yakiniku time!We ordered "Tan-moto," "Super Here," and "Kalbi."The "Tan-moto" was the ultimate in juiciness and tenderness! Its thickness made it incredibly delicious!The "Super Here" was bursting with savory juices, bringing immense happiness with every bite!And the "Kalbi" was absolutely fantastic!All the meats were of an otherworldly quality, leaving a refreshing aftertaste, and paired perfectly with the CARNIVOR!We wrapped up with some gukbap.Once again, stopping by "Tsunechan" was a great decision! Less

I visited Tsunechan Yakiniku. Every piece of meat was of high quality, and you could feel the attention to detail in each dish. The fresh raw beef was free of any unpleasant odor, and the tongue was incredibly tender and flavorful. The hanging tender and outside skirt allowed me to truly enjoy the taste of the meat, and the super tenderloin was exceptionally delicious. The warm and friendly service from the owner, Tsuneyuki Kobayashi, made for a comfortable atmosphere, making me want to return soon. I confidently recommend this place to anyone looking to enjoy delicious yakiniku! Less

Yakiniku Restaurant Tsunechan in Sakai City- Kimchi (Napa cabbage, cucumber, corn, cheese, yam)- Fresh Omasum- Middle Tongue- Outside Skirt Yaki-Shabu- Outside Skirt- Super Chateaubriand- Ultimate Premium Kalbi- Authentic Tsunami- Rice (small)- Draft Beer- Kaku Highball x2- Hakushu HighballI visited Tsunechan in Sakai for a meal with a customer after a long time. Starting with the incredibly fresh Omasum, the thick Middle Tongue was also excellent. The Yaki-Shabu with Tsukimi Ponzu was a must-have with rice! The Outside Skirt, enjoyed with wasabi and salt, was delightful, and the highlight was the Super Chateaubriand—simply the best! The Ultimate Premium Kalbi melted in my mouth, finishing with the Authentic Tsunami. Each cut was perfectly prepared for Yaki-Shabu and Chateaubriand, with the owner Tsunechan grilling for us, ensuring we enjoyed the meat at its best timing. The service from the couple was natural and created a lovely atmosphere, allowing us to fully enjoy the bronze-rated meats from Tabelog. It was a great meal! Less

At 8 PM, the owner greeted us with a smile as he opened the door, saying, "Welcome!" The interior features a counter with about 10 seats. After I introduced myself to his stylish wife, who wears cool round glasses, she guided us to our seats. The restaurant operates in two shifts at 5 PM and 8 PM, and there are no set courses; you order a la carte. Once everyone was seated, the owner began with a greeting and explained the menu for the day. We ordered one of the monthly special dishes (no photo), and then enjoyed the following a la carte selections: ──────────── ⚪︎ Assorted Kimchi (Japanese yam, cheese, corn, cucumber, napa cabbage, Japanese radish) ⚪︎ Medium Beef Tongue ⚪︎ Premium Beef Cheek ⚪︎ Beef Tongue Tip ⚪︎ Shadow Brisket ⚪︎ Rice ⚪︎ Soup (ordered a smaller portion) ──────────── For the Shadow Brisket, the owner said, "I’ll take care of this one for you." "Thank you!" While chatting casually with other customers, he skillfully flipped the meat at just the right moments—his timing was incredible! I was amazed at how delicious each cut of meat was; I wondered what I had just eaten. Next time I visit Osaka, I plan to reserve the omakase menu at Tsunechan. It was a great meal! Less

Given its popularity, I had almost given up on making a reservation, but I managed to secure a spot at 5 PM for my first visit.We started with some sashimi and ordered Yukhoe, which was absolutely delicious. The homemade kimchi was also tasty.Next, we ordered a variety of grilled dishes:- Two pieces of tongue (beautifully colored and tender)- About 200g of Chateaubriand (delicious even before grilling)- Sukiyaki-style Haneshita (a bit rich for my taste)- Premium Outside Skirt (of course, it was delicious)- Premium Short Rib (a bit heavy for the last bite)All the meat was excellent, but as a tongue lover, I found the flavor of the tongue a bit lacking. However, the owner's warm personality made for a pleasant dining experience.This place ranks among the top three yakiniku restaurants in Osaka. Sorry, but it’s not number one for me. Less

I visited "Tsunechan," located about an 11-minute walk from Goryomae Station.The owner, Tsuneyuki Kobayashi, is a skilled expert with a unique sourcing route, consistently recognized with the Tabelog Award Bronze and listed among the top restaurants each year.He carefully selects only the highest quality meats, primarily focusing on Kyushu Wagyu, attracting many meat lovers from afar.The extensive menu has been refined to feature only the most popular cuts, with the yakiniku offerings primarily consisting of premium cuts. You can enjoy rare parts of top-grade Wagyu, such as black-haired Wagyu tongue and A5 grade female Chateaubriand with BMS 12.♦︎ A completely reserved two-part seating arrangement where you can observe the meat being prepared ── The interior is a sleek, hidden gem with only 10 counter seats arranged around the owner, creating a very tidy atmosphere.In the evening, there are two seating times at 5 PM and 8 PM, allowing for a seamless flow as the meat is expertly sliced and served.While there are time constraints typical of popular restaurants, the friendly demeanor of the owner creates a relaxed atmosphere, allowing for a smooth dining experience until the end.♦︎ The menu items I enjoyed ── 【 Thickly Sliced Salted Tongue 】 【 Chateaubriand 】 【 Grilled Shabu of Sirloin Cap 】♦︎ Thoughts on the meat selection and overall experience ── While maintaining a casual vibe, the menu focuses on popular cuts and rare parts, effectively showcasing the quality of the meat.Each cut is hand-sliced to the optimal thickness, served with simple seasonings like sauce, salt, and wasabi that do not overpower the natural flavors of the meat.There are no excessive luxury presentations, but you can feel the owner's genuine commitment to sourcing quality meat, resulting in a consistently high level of satisfaction.This is a standout establishment in the Osaka-Sakai yakiniku scene, where you can experience deliciousness backed by expert selection. It was a great meal.Review posted by "Instagram@_1show". Thank you for reading until the end. I appreciate all your likes, follows, and saves! Less

I visited this place with a friend.I went with the owner's omakase recommendation.From the very start, everything was delicious.Kimchi, fresh dishes, the way to enjoy the meat, and even the cuts were all carefully considered.While there’s a strong emphasis on quality, they also cater to the customers' preferences.If you ask for rice, they’ll serve it.If you mention you don’t like rare meat, they’ll cook it well-done.If you want to grill it yourself, they’ll let you do that too.Even for someone in their 50s, the meat is easy on the stomach.What is this kindness?In any case, it was incredibly delicious.For the finale, I had the slightly spicy gukbap, which was truly amazing.The prices are high, but the satisfaction level is also high!!Isn’t this a great cost-performance ratio?I definitely want to come back!! Less

Kimchi AssortmentRare 3 DishesGrilled Hane-shitaKagoshima Beef Super FiletUltimate Premium KalbiHanging Tender+ Rice*For 2 peopleI was looking forward to visiting "Tsunechan" again. During my first visit, I was a bit unsure, but this time I was calm and ready to choose my meat.■ Rare 3 DishesThis includes liver, omasum, and yukhoe. I ordered the liver and omasum in half sizes.First up is the liver. Rich yet smooth, the liver has a deep flavor. After enjoying the pleasant texture and umami of the omasum, the yukhoe arrives.The yukhoe features hane-shita and ichibo. The ichibo has a rich and clear flavor. The hane-shita is slightly warmed and mixed with the egg yolk for a fuller taste.These three dishes allow you to appreciate the unique characteristics of each cut. I’m excited for the next meat course.■ Grilled Hane-shitaNow, I’m having the hane-shita that I enjoyed as yukhoe, but this time grilled. The master grilled the thick hane-shita to a rare finish. I dipped it in the egg yolk sauce and took a bite.Ah, delicious. This combination was also in the yukhoe. The grilled aroma enhances the richness and flavor significantly. With each bite, the meat bursts, filling my mouth with juices.I took a bite of rice and dipped it into the remaining egg yolk sauce. Mixing it creates a delightful TKG (Tamago Kake Gohan).■ Kagoshima Beef Super FiletThis is A5 grade, female, with BMS 12 elite wagyu. I’m having a cut that is "almost Chateaubriand." I placed the chunk on the grill and let it cook slowly. As it cooks, a beautiful char develops, and the savory aroma of the meat fills the air.When the timing is right, the master takes it off the grill, cuts it, and presents it.The beautiful rosy pink filet looks stunning. I immediately took a bite.The rich flavor of the high-quality fat spreads quickly, followed by layers of umami from the red meat.After a few chews, the meat melts away, leaving a rich aftertaste.■ Ultimate Premium KalbiI was curious about "Tsunechan's kalbi, what kind of flavor does it have?" So, I ordered it.I grilled the thick kalbi and took a bite.Juicy fat bursts forth. The clear richness of the fat is light, allowing me to fully enjoy the robust flavor typical of kalbi.■ Hanging TenderI chose the one with less marbling. The fluffy grilled hanging tender expands with a wild umami flavor with each bite.After enjoying the unique characteristics of the meat until the end, I felt completely satisfied and full. It was a delightful yakiniku experience filled with smiles. The rich selection focused on the sauce was a great choice.I made my next reservation and said, "It was a great meal." I’m already looking forward to my next visit. Less

It was absolutely delicious!!!I had always wanted to visit Tsunechan, and it truly exceeded my expectations.I can't wait to go back!The ultra-premium tongue was incredibly thick and fresh, and it was so tender and springy that it just crunched when I bit into it.It was unbelievably good!!!We grilled various cuts of meat, finishing them rare and dipping them in egg.Everything was delicious, and it made me so happy! ☺️Since it was my first time, I was a bit nervous, but the staff were incredibly kind. ✨Both the meat and drinks were flowing wonderfully.I hope I can go again soon! ✨ 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》Tsunechan, proudly recognized as a Tabelog Bronze and selected as one of the top 100 Yakiniku restaurants in the country.I first visited this place exactly five years ago when I was in high school. My journey into delicious Yakiniku began at Tsunechan ⭐️Since then, time has passed, and it has been quite a while since my last visit, which was about two years ago. ✨From the time it opened, the menu has been quite focused, with Kyushu-produced Chateaubriand making up more than half of the offerings.I started with the nostalgic Kimchi, which is a favorite of mine.Yes, Tsunechan's Kimchi has a subtle yet deep flavor thanks to the bonito, and even after several years, I still love this Kimchi the most.The stunningly presented Chateaubriand is grilled to perfection, and with a variety of condiments like grated daikon, wasabi, and lemon, I can enjoy it in many luxurious ways! ✨- - - - - - - - - - - - - - - - - - - ◾︎ Menu I Received⚪︎ Kimchi Assortment JPY 950 ⚪︎ Meat Appetizer 1 ⚪︎ Meat Appetizer 2 ⚪︎ Meat Appetizer 3 ⚪︎ Super Tenderloin ⚪︎ Medium Tongue ⚪︎ Lean Meat ⚪︎ Outside Skirt ⚪︎ Hane-shita Grilled Shabu ⚪︎ Serious Tsunami ⚪︎ Gukbap Less

I visited Tsunechan, located near Goryomae Station in Osaka.This time, I enjoyed:- Super Chateaubriand- Grilled Shabu of Hanishita- Tongue- Premium Kalbi- Outside Skirt- Tsunami- Assorted KimchiTsunechan has been selected as one of the top 100 Yakiniku restaurants on Tabelog every year, and it is a renowned establishment in Sakai that ranks at the top of Osaka's Yakiniku list, making this my long-awaited first visit.The Super Chateaubriand was made with Omi beef that day. The chef's exceptional grilling made it so tender that it practically melted in my mouth, and the sweetness and umami of the meat juice that burst forth with each bite was on another level of deliciousness.The grilled shabu of Hanishita was lightly seared and served with a moon-viewing ponzu sauce. It was so delicious that I couldn't stop eating rice.I also recommend the incredibly tender tongue, the kalbi that is richly marbled yet not greasy at all, and the Tsunami, which releases more umami the more you chew.While the access isn't the most convenient, it's a place every meat lover should visit at least once. Less

Note: My rating takes into account various factors, not just the taste of the food, but also the personality of the chef and the cost-performance ratio.【Reservation】Made a reservation through TableCheck.【Dining Style】Dined with a friend.【Dishes Ordered and Prices, Especially Delicious Items】We ordered a kimchi platter, beef tongue (including tongue tip, middle, and base), grilled shabu-shabu, tsurami, hanging tender, slightly spicy soup, rice, and drinks, all for a very reasonable price of JPY 18,000 per person. I feel that you wouldn’t find this quality of meat even at a JPY 30,000 yakiniku restaurant in Osaka. I usually stick to the same menu, but this time I was curious about other options and decided to try the tongue tip and middle, which I hadn’t ordered before. Both were incredibly high-quality meats and very delicious. Everything was top-notch, and I believe there are hardly any yakiniku restaurants in Osaka where you can enjoy a la carte options like this. Despite it being a difficult time to source meat after the Golden Week, the quality was impressive.【Staff Service and Response】The restaurant is run by Tsunechan and the proprietress, and their teamwork is wonderful. Tsunechan’s grilling technique for shabu-shabu is exceptional; I can never replicate it no matter how many times I watch. The proprietress has a pure and charming personality that adds to the experience.【Atmosphere of the Restaurant】The restaurant is full of playful charm. For those in their 40s, the decor evokes a sense of nostalgia in various spots.【Cost Performance】Super high cost-performance.【Likelihood of Revisit】I will definitely return. I’ve been here so many times that I’ve lost count, and it’s a place I want to keep coming back to. Less