This day, I met up with a friend I hadn't seen in a while for dinner♡ We went to a restaurant called "Sukiyaki Kushikatsu Haruna" located right near Honmachi Station on the Osaka Metro Midosuji Line. We made a reservation for the opening time and the staff welcomed us with warm smiles. The restaurant had a calm atmosphere with a counter and private rooms in the back. We were seated at the counter. We had pre-ordered our meal, so it was convenient. We ordered the following: - Sukiyaki Kushikatsu Set with Ibumei Pork: ¥6050 - Premium Malt's beer: ¥660 We started with beer and lemon calpis sour for my friend. The Premium Malt's beer was great! We had appetizers like Ibumei pork roast, ikura and shirasu tofu, and homemade potato salad. The roast pork was juicy and flavorful. The kushikatsu included pork loin, fillet, and asparagus wrapped in pork belly. They were all delicious. Then we had Ibumei pork sukiyaki with various cuts of meat and vegetables. The chef cooked the first piece for us, and it was amazing. We enjoyed it with raw egg and it was so tasty. We also had plum udon for the finish. The dessert was yuzu sherbet. We were worried about not being able to finish all the food, but we managed to eat everything because it was so delicious. The restaurant was popular, and we were grateful for the reservation made by our friend. It's a perfect place for a girls' night out or a date. We were thankful for the staff, the restaurant, the food, the ingredients, Ibumei pork, Wakayama, our friend, and the delicious meal. Thank you for the feast!

Thick-cut pork cutlet 200g for 2,310 yen. I had always been curious about this restaurant on my usual walking route. I went at 12 o'clock, but by around 12:30, the thick-cut pork cutlet was already sold out, so it might be necessary to go early. It was served about 10 minutes after ordering. The batter was a light fox color, with a standard size. The coating was crispy, the fat had a slightly strong sweetness, and the lean meat was rich and firm. Eating it without any sauce, the flavor was a bit mild, but when paired with the sauce or grated ponzu, it created a great balance. Personally, I enjoyed it more with the grated ponzu, as it added a lightness to the richness of the fat. The rice had a strong flavor and a unique scent reminiscent of wood. It was firm and had a strong taste that matched the pork cutlet well. The rice was from Noto and had a fragrant aroma even after being cooked. Although the restaurant mainly serves sukiyaki and shabu-shabu at night, their pork cutlet was of high quality and did not disappoint. The Ibumi pork was also delicious, showcasing its high potential. Thank you for the meal.

On Sunday, it's difficult to find a lunch spot around Honmachi, but I decided to try this restaurant that I had been curious about for a while. When I walked in, I was impressed by the elegant counter and the high-class atmosphere. It was reassuring to watch the live cooking process. I ordered the pork cutlet set and the mille-feuille cutlet set. Both were tender enough to be eaten even if you have weak teeth, and the juiciness of the mille-feuille was amazing. The side salad, rice, miso soup, and pickles were all well-prepared with no shortcuts. You can get free refills of rice and miso soup. I tried the Ibumi pork for the first time and it was delicious. But I believe this restaurant would cook other types of pork just as deliciously!

The atmosphere of the restaurant and the staff's service were excellent. They treated us with care until the end, allowing us to relax and enjoy our time. The meat was beautifully presented and we were thoroughly satisfied with the course. Next time, I want to try ordering individual skewers as well. I will definitely visit again!

On Sundays, there are few open shops in Honmachi, which is a drawback. I searched on Tabelog, made a reservation, and visited this place for the first time. The taste and atmosphere of the restaurant were both wonderful. I had the kushikatsu course. The original kushikatsu were all delicious, but the black wagyu beef topped with sea urchin in the photo was exceptional. Next time, I definitely want to visit to try different dishes (Ibume pork sukiyaki, shabu-shabu).

I went to a restaurant recommended by a gourmet colleague at work. For lunch, the main dish was tonkatsu, and there were various cuts available, but I chose the classic loin. It was so delicious! The perfect amount of fat made it incredibly tasty, and the meat was thick yet tender! There were sauces, ponzu, and salt, but I highly recommend the salt.

The staff was very friendly! I ordered the shabu-shabu course. I think it's a great place for a date. In particular, the sweet potato skewers, leek rolls, and the plum udon I chose for the finale were delicious. Overall, the presentation was nice, and the elegant skewers were to my liking. Also, the amount of meat was quite generous. Most of all, the staff was so pleasant, I was surprised to find such a nice atmosphere in Osaka!

✔️ The only Ibubiton specialty store in Osaka ✔️ At lunch, you can enjoy a limited 5 servings of thick-cut pork loin [Ordered Menu] - Thick-cut Pork Loin Cutlet 200g ¥2310 A powerful tonkatsu made from a combination of the richness of wild boar and the tenderness of pork, a rare delicacy that is hard to find elsewhere [Impression] Haruna visited a specialty store in Osaka that exclusively handles "Ibubiton," a type of pork. Ibubiton is a meat made from the quarter of wild boar and pork, combining the tenderness of pork with the richness of wild boar meat. This unique meat is not commonly found, making it a rare and special dish. Haruna tried the limited 5 servings of thick-cut pork loin tonkatsu for lunch. The thickness of the tonkatsu was surprising, but visually, it did not look much different from a regular tonkatsu. However, upon tasting it, the flavor of the meat was remarkable. The meat was tender yet had the strong essence of wild boar. The sweetness of the fat was also pronounced, allowing the natural flavor of the meat to shine through. The tonkatsu had a crispy texture, showcasing the skillful frying technique. While the tonkatsu sauce and salt were delicious accompaniments, Haruna personally recommends enjoying the tonkatsu with finely chopped onions in ponzu sauce. This not only enhances the flavor of the meat but also serves as a palate cleanser for the fat in the tonkatsu. The limited 5 servings of thick-cut pork loin tonkatsu seemed to be the most popular choice, as most customers during lunch ordered it. By 12:00, three servings were already sold, and by 12:30, all five servings were gone. The restaurant was fully booked an hour after opening, with a line of over 10 people waiting outside. It seems best to arrive before 12:00 if you want to try the limited thick-cut pork loin. Overall, Haruna enjoyed the opportunity to savor Ibubiton, a unique blend of wild boar and pork, at Haruna. Thank you for the delicious meal!

It is located on the north side of Honcho. I knew there was a tonkatsu restaurant there, but I didn't know they also serve Inobuta. It is a brand pork that combines the good points of wild boar and pig. I had the loin set meal. It was served in about 5 minutes. It was thicker than I expected. With loin, you get both meat and fat! The meat was moist and tender, and the fatty parts were delicious too. I tried it with salt, onion ponzu, and sauce. All three were good, but the fatty parts tasted better with ponzu, and the meaty parts tasted better with salt. It feels like a waste to eat the sweet melting fat with ponzu, right? Maybe I should have tried the ponzu first, so it might have been different. You can have a second serving of rice and miso soup, but it's a bit disappointing that you can't have a second serving of cabbage. It's a bit pricey for a weekday lunch, but it's a nice lunch option for when you want something a little special! Thank you for the meal!

As the cold season approaches, I went to "Sukiyaki Kushi Katsu Haruna Honmachi" in Osaka to enjoy a warm dinner in Osaka style. This place offers sukiyaki made with rare Ibume pork and carefully selected ingredients, as well as a unique experience of enjoying kushi katsu in a traditional Osaka atmosphere. The "Ibume pork negi-maki sukiyaki" was incredibly delicious, with a perfect balance of tenderness and flavor, melting in your mouth. The black wagyu beef was also exquisite, with a delicate balance of fat and a light taste, complemented by fresh and sweet seasonal vegetables. The kushi katsu was just the right amount, perfectly fried with a refined seasoning, making it easy to eat without feeling heavy. Overall, the food was exceptional and truly unique to this restaurant.

I went to Sukiyaki Kushi Katsu Haruna, a specialty restaurant for Ibubitontonkatsu in Minamihonmachi, Chuo-ku, Osaka. It is located in Osaka's office district, just a 2-minute walk from Honmachi Station on the Osaka Metro Midosuji Line. The lunch menu offers five types of Ibubitontonkatsu set meals, including a limited 5 servings of thick-cut rosukatsu. I ordered the Ibubitontonkatsu rosukatsu for 1300 yen (tax included). Ibubitonton is a very rare breed produced by crossing black pork with wild boar, and further crossing it with three-way pork, limited to one generation. Therefore, Ibubitonton is rarely seen in the market. The thick rosukatsu had a juicy and sweet flavor from the wild boar's fat and Ibubitonton's sweetness. It was tender, with no gaminess, and melted in the mouth. The generous amount of vegetables added to the dish was also delightful. The crispy coating was also delicious. It's a great choice for a rewarding lunch after hard work or when you need a boost. Highly recommended!

I wanted to have a calm meal, so I headed to Honcho. Well, no matter when I come, I am always surprised by the price of the coin parking! They charge a regular fee of 2,000 yen. When I visited the restaurant, I was told that if I paid an extra 5%, they would give me a private room. So, I opted for the private room. I wasn't in the mood for hot pot, so I opted for skewers and a light drink. The skewers were well-drained, delicate, and elegant.

I came running to Donbutsu Street for Italian food, but the shutter was closed...! I regained my composure and had lunch at a nearby place. They accept cash, Rakuten Pay, and Osaka Pay (cashless payment mainly used by tourists). Credit cards are accepted for purchases over 5,000 yen. At 11:50 on a weekday, there was one customer already seated. During my 30-minute stay, 6 more customers arrived. The modern BGM of piano and shakuhachi created a nice atmosphere. This is the only "Ibubiton (Ibubito) specialty store" in Osaka, offering a mix of Inobuta, Duroc pork, and black pork. Inobuta is a premium pork breed with wild boar ancestors, as I understand it. Since it was my first visit, I wanted to go with the loin cutlet, but it was almost the first time eating out this year, and above all, it was limited to 5 servings! Thick cut! So, I was captivated and went with the choice over 2,000 yen. ・Thick cut Ibubiton loin cutlet (200g) 2,200 yen They said, "It will take about 15 minutes," but it was actually served in about 10 minutes. The cross-section was shining with fat ✨ The juiciness disappeared in 1 minute, but when I chewed it, it revived and burst. The thick layer of fat had a satisfying chewiness. The more you chew, the more you feel the sweetness of the fat. The coating was rough, light, and firm. Since I eat fast, the crispy feeling of the coating overpowered my mouth. It's a matter of personal preference, but I wish the cabbage was drained more of its moisture, and I preferred it with a cut lemon and no dressing... The pickles were dry, and the miso soup seemed lacking in ingredients. The chef-like person tasted it, but... They said, "We are warming up the tea, so please wait a moment," but it would have been better if they prepared it in a thermos... It was hard to ask for a refill, but the roasted tea was fragrant and delicious. Finally, there were only 4 seats at the counter, which could accommodate about 10 people in a C-shape, and there were too few low partitions... I was a bit uneasy, but fortunately, the customers were good, and everyone was wearing masks, which was great. The meat is from a brand in Wakayama Prefecture, and there is a lot of attention to detail. It was not just delicious, but tasty!! The thinly sliced shabu-shabu might be good too. Thank you for the meal.

On a Sunday in Honmachi, I was strolling around looking for a place to have lunch. Many shops were closed due to it being a regular holiday, but luckily I stumbled upon Haruna-san's place which I had visited for dinner before. I was able to enter without waiting in line. I ordered the regular pork cutlet and the thick-cut pork cutlet from the lunch menu. It was around noon and they had already sold out of the shoulder cutlet and the fillet cutlet. I was told that I would have to wait about 15 minutes for the thick-cut one, but watching the owner work diligently behind the counter made the wait enjoyable. I had actually wanted to try the fillet cutlet, but I was completely satisfied with the delicious pork cutlet that allowed me to fully savor the taste of the meat. I definitely want to visit again.

On December 2021, during a holiday lunch, I arrived a bit late at 1:20 PM. I had the 150g loin cutlet set meal of "Eve Beauty Pork" for 1430 yen. The sauce was not tonkatsu sauce but a Worcestershire-type sauce, sweet and delicious even when eaten with just salt. Mustard was also included. The "Eve Beauty Pork" had a refined taste, and it would probably go well with shabu-shabu or sukiyaki. The set meal included pickles, regular cabbage, sesame dressing, a delicious pork soup (although there was almost no pork in it), and of course, the rice was good. Thank you for the meal.

This is a gourmet restaurant in Honmachi. It is a place where you can enjoy shabu-shabu and sukiyaki made by a cheerful chef from Okinawa. I made a reservation for two people on a weekday at 17:30 and visited the restaurant. The interior of the restaurant, which is based on wood, is clean and calming. We ordered the Ibubito sukiyaki course for 5,500 yen (including tax) and enjoyed it as shabu-shabu. The course included various appetizers, roast pork (using Ibubito thigh meat), whitebait (from Wakayama), mozuku (from Okinawa), three types of kushikatsu, Ibubito roast (with less fat characteristic of wild boar), asparagus, Ibubito tenderloin, Ibubito shabu-shabu with a vegetable platter, Ibubito shoulder roast, Ibubito thigh, Ibubito belly, and a choice of plum udon or Chinese noodles for the finishing touch. It was so delicious! They seem to purchase a whole pig, so they use rare cuts as well, making it a luxurious experience. The shabu-shabu sauce came in two flavors, sesame and ponzu. The Ibubito pork comparison battle winner was... the roast! And finally, the plum udon for the finishing touch was so delicious that I almost flipped over. You must try it. The plum udon cooked in pork broth. It is served with salt. It was so delicious. The restaurant was quite busy, so I recommend making a reservation before you go. Ibubito - definitely worth checking out. Thank you for the wonderful meal!

~Osaka, Honmachi~ "Sukiyaki Kushi Katsu Haruna Honmachi Store" A restaurant where you can eat the rare and high-value brand pork "Ibubiton" that combines the "umami" of wild boar meat and the "tenderness" of pork meat. This time, we tried the Ibubiton shabu-shabu course (tax included 6,050 yen). Here is an overview of the course: ❶ "Three Appetizers" The appetizers included Ibubiton homemade roast pork, shirasu tofu, and potato salad. The roast pork was particularly delicious with a moist texture, making it a great accompaniment to drinks before the main dish arrived. ❷ "Three Types of Kushi Katsu" The crispy coating of the kushi katsu encased the sweet and flavorful fat of Ibubiton, which melted in your mouth. The sauce was delicious, but it is recommended to try it with salt. The types of meat for kushi katsu vary depending on the day. ❸ "Ibubiton Shabu-Shabu" The main dish, shabu-shabu, is sliced by the owner just before serving, ensuring freshness. The meat was tender and melted in the mouth, enhancing the umami flavor. The soup was carefully crafted to bring out the best in the meat, and it is recommended to enjoy it with vegetables. Two dipping sauces, sesame and ponzu, are available. ❹ "Ume Udon" The Ume udon from Wakayama Prefecture had a firm texture and a subtle plum aroma, stimulating the appetite even when full. It was a refreshing dish that could be enjoyed even when full. ❺ Dessert The dessert consisted of yuzu sherbet and warm tea. The sherbet was bite-sized and easy to eat, serving as a palate cleanser. The staff's service was excellent. They also offer tonkatsu set meals during lunchtime and negi-maki sukiyaki. The restaurant has a clean atmosphere and is recommended for dates. If you are in Honmachi, be sure to visit this restaurant. 🏃‍♂️ ------------------------------- "Sukiyaki Kushi Katsu Haruna Honmachi Store" Food Blog Rating: 3.42 Business Hours: [Lunch] 11:30-14:00 [Dinner] 17:30-23:30 (Food L.O. 22:30, Drink L.O. 23:00) Closed: Irregular holidays / New Year's holidays: Closed from 12/31 to lunch on 1/5.

First visit. I had three appetizers, kushikatsu, shabu-shabu (four types of meat), udon for finishing, and sherbet. The appetizers were delicious! This time, they used a rare brand pork for the roast beef, potato salad, and shirasu tofu. The roast beef, with its elegant fat, had a rich flavor that paired well with the sauce. Delicious! The kushikatsu also used Ibumi pork, with refreshing and juicy cuts. It had an Osaka vibe, which was great! The main shabu-shabu consisted of four types of Ibumi pork cuts and plenty of vegetables. Each piece of meat had a different color and fat content, providing a luxurious experience. For the finishing udon, I chose the unusual plum udon. The plum flavor spread gently with each bite, making it a great choice! Delicious! I might get addicted to this place. Lastly, I ended with yuzu sherbet and warm tea to cleanse the palate. The restaurant had a counter near the entrance and tables further inside, with an elegant atmosphere suitable for dates or business meetings. Thank you for the meal!

A sukiyaki and kushikatsu restaurant located to the east of Honmachi Station, east of Midosuji, and north of Chuo Odori. The restaurant features an L-shaped counter with 11 seats and a table area with 15 seats, all in an elegant atmosphere with white wood decor. The "Ibubite Pork Sukiyaki Course ¥6050" features a special type of pork that combines black pork and wild boar, resulting in a unique and flavorful meat. The course includes appetizers, kushikatsu, Ibubite pork sukiyaki, and a choice of plum udon or Chinese noodles for the finishing touch. The owner provides attentive and friendly service, making the dining experience even more enjoyable. The lunch menu offers various options of Ibubite pork kushikatsu. The restaurant aims to bring smiles to customers through delicious food and warm hospitality. Links to their social media accounts are provided for more information. Enjoy sukiyaki and kushikatsu at Haruna for a delightful dining experience in Osaka.

Received an order for the Ibubito loin cutlet in Honmachi~ There is a restaurant called Sukiyaki Kushi Katsu Haruna Honmachi branch where you can enjoy sukiyaki and kushikatsu. Here, they use the rare brand pork called Ibubito. Ibubito is a hybrid type of pig that combines the good points of wild boar and pig. For lunch, you can enjoy dishes like loin cutlet and fillet cutlet made with Ibubito pork. This time, I had the loin cutlet! The thick slices of meat on a stylish plate, with a whopping 6 pieces! This seems to have quite a satisfying amount to eat. The meat is thick, tender, juicy, and has a sweetness and umami flavor that spreads out. I've never eaten wild boar before, so I'm not sure what it tastes like, but it was easy to eat without any raw smell. The frying is exquisite, with a crispy coating and a thick cutlet that is satisfying to eat and delicious. You can enjoy it with sauce or salt on the table according to your preference. The sauce is good, but I recommend trying it with salt to fully savor the flavor of the meat. One disappointing thing was that rice refills were charged. That's fine, but it would have been nice if the staff had mentioned it. It was included in the bill after I finished eating, which was a surprise. It was a bit disappointing considering how delicious the loin cutlet was. It was delicious~♪ Thank you for the meal. They also have an Instagram account, so please follow them there as well. Instagram: @goursta_tabearuki_2

Enjoy the charm of the valuable brand pork "Eve Beauty Pork (Eve Biton)" that can be produced only for one generation by crossing black pig and wild boar, and adding three-element pork at the restaurant "Sukiyaki Kushikatsu Haruna Honmachi Store"! The location is about a 2-minute walk from Osaka Metro Honmachi Station, nestled in a corner of the office district. The exterior has a stylish Japanese-style appearance. The interior, made of abundant wood, is bright and has a gentle atmosphere with lighting shining from above. The counter seats have a luxurious feel and seem perfect for a date with someone special. In the back, there are table seats and private rooms, making it a versatile restaurant suitable for entertaining important guests or business dining. ✴︎ [With Kushikatsu] Using brand pork from Susami-cho, Wakayama Prefecture! "Eve Beauty Pork Sukiyaki Course" 6050 yen (tax included) It's also nice that there is a wide variety of sake, shochu, highball, and other alcoholic beverages that go well with the food, but first, cheers with beer! Bottled beers include Malt's, Asahi, and Kirin, offering a selection of brands. ☆ 3 types of appetizers - homemade roast pork with Eve Beauty Pork - Shirasu tofu from Wakayama Prefecture - Bacon-filled homemade potato salad ☆ 3 types of kushikatsu - Eve Beauty Pork loin meat - Asparagus-wrapped in meat - Eve Beauty Pork fillet ☆ Eve Beauty Pork Sukiyaki - Shoulder loin, loin, thigh meat, belly meat, vegetable assortment, egg, and finishing with Nanko Ume Udon The three types of appetizers are beautifully arranged, and the kushikatsu, carefully fried one by one, allows you to fully enjoy the umami of Eve Beauty Pork. The thinly sliced Eve Beauty Pork for sukiyaki has a deep red color and is somewhat similar to beef. After grilling the Eve Beauty Pork first, it is seasoned with a mixture of soy sauce, dashi, sugar, and mirin called "warishita," then vegetables are added. The Eve Beauty Pork is tender with a moderate chewiness compared to pork, the fat is sweet and rich, and it melts smoothly in the mouth, making it exquisite. The "Eve Beauty Pork Sukiyaki" that you won't forget once you try it is highly recommended. This time, we ordered the course, but the delicious meat and dishes made us want to order various items individually as well. The attentive service of the owner, the passionate feelings towards Eve Beauty Pork, and the wonderful quality of the surrounding customers created a very pleasant and fulfilling time in this lovely restaurant. Thank you for the meal! ＼(^o^)／

As the nights become cooler day by day, I am starting to feel the autumn season. Today, I went to eat a rare pork sukiyaki in Kansai region. It was at a simple Japanese-style place near Honmachi Station. When you enter, there is a counter and table seats in the back. The friendly chef welcomed us. I ordered the Ibumi Pork Sukiyaki Course for 5500 yen. First, we had an appetizer with homemade roast pork on top. The refreshing jelly stimulated our appetite. Next, we had skewers: Ibumi pork loin, Ibumi pork fillet, and asparagus wrapped in pork. They were light and juicy, delicious. You can choose to eat them plain or with pink salt or sauce. I personally liked the refreshing salt. Then, we had a sukiyaki platter with Ibumi pork loin, shoulder, belly, and thigh meat. The first piece was cooked for us, and we could dip the rest in the broth as we liked. The meat was so clean and beautiful because it was a mix of Kagoshima black pork, three-way pork, and wild boar, unique to this place and its affiliated restaurants in Kansai. It had no gamey taste and was tender and tasty. For the finale, we had plum-flavored udon noodles made by a cute lady. The colors were cute and it looked great. The sake tonight was also delicious. Thank you for the feast.