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 ⚪︎
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