I arrived at the restaurant around 7 pm, relying only on the information that reservations were not available and you could enter if you lined up at the storefront. When I arrived, there were 8 people sitting on benches and stairs near the store (not exactly a line, haha). I asked a regular-looking person nearby about the lining up rules, and they pointed out the last person in line and said I could wait around this area. After waiting for about an hour, I finally entered the restaurant. Upon being seated, the first thing I was asked was for my drink order. The options were sake, bottled beer, and a unique Highball here, which is made with a clear liquid filled up to about 90% in the glass, then topped with a small amount of ginger ale and a small lemon slice. The alcohol content is 13%, but you can ask for it to be diluted. For the food menu, you can order a la carte, but there is also an "Omakase Course" available, which includes various grilled, sashimi, and simmered dishes. The Omakase Course includes: - Japanese-style simmered dish - Chire (beef spleen) Yukke-style - Tan (beef tongue) and Tail Stew - Mino (beef stomach) lightly boiled - Neck smoked and Cold Tan - Grilled beef tongue - Senmai (beef small intestine) sashimi - Heart grilled - Heart sashimi - Fuk (beef diaphragm) teriyaki - Zosui (rice porridge) - Shibazuke (pickled vegetables) from Nishitaya Overall, the seasoning of the dishes is light. Unlike other popular places known for their tasty offal, this restaurant focuses more on the quality of the meat itself. The restaurant is run by the second generation (the founder's son) and his wife, who provide excellent service and are accommodating if you have any preferences or want seconds. The total cost for two drinks and the Omakase Course was 6000 yen, which is quite reasonable for the quality of the food and service.

Located just outside the Nishinakajiman-minamigata Station on the Midosuji Line, Ara-ta is a Japanese-style motsu (offal) cuisine restaurant. As a fan of offal dishes, I knew I had to try this place that I had heard so much about. So, I made my way down Midosuji from Shin-Osaka to check it out. Since this restaurant doesn't take reservations, there is usually a line outside. They open at 5 pm, and when I arrived around 4:20 pm on a weekday, there were already about 8 people ahead of me in line. They also allow for standby seats, so more people gradually joined the line as the evening went on. Despite the somewhat chaotic atmosphere while waiting outside, people seemed to follow the order fairly well. We were able to enter the restaurant about 10 minutes after the opening time. The restaurant has only 12 seats at the counter, but towards the end of the first round of diners, there was a situation where a group of two couldn't fit. They managed to bring out extra seats and accommodate 13 people for the first round. It seemed like they operated on a system of multiple rounds of diners, probably due to the unique way of ordering at this restaurant. Upon being seated, we were asked for our drink orders. The drink options were bottled beer (Kirin Lager), sake, and a special highball. There were no soft drinks available, but it wasn't a problem for me as a fan of offal dishes and alcohol. Then, we were asked if we wanted the famous Japanese-style stewed dish, to which I replied yes. And so began the amazing feast of offal dishes. The menu offers a variety of offal dishes, but most people opt for the omakase (chef's choice) course, which is highly recommended for first-time visitors. The dishes were served in the order they were prepared, creating a well-thought-out and delicious lineup. The meal included dishes such as Japanese-style stewed offal, beef spleen sashimi, tongue stew, raw stomach, smoked neck meat, grilled tongue skewers, raw diaphragm, grilled heart, chilled tongue, tail stew, pounded heart, grilled lung, and more. Each dish was a delightful surprise, with unique flavors and textures that were truly unforgettable. The meal concluded with a comforting porridge and pickled vegetables, followed by a special highball that paired surprisingly well with the offal dishes. The whole experience lasted about an hour and a half, during which the staff kindly checked in on us and explained each dish with a friendly and laid-back Osaka-style charm. It was a truly memorable and delightful dining experience that left me in awe and admiration.

We visited the restaurant with two people. We arrived just after 6 pm and were able to get in, but it was full afterwards. We ordered the chef's choice and added a couple more dishes, with moderate drinking, the total bill was in the 8,000 yen range, which was great value for money. The food was all delicious, especially the heart (hatsu) and the rumen (mino) are recommended.

I visited the restaurant around 5:30 pm on a weekday with a friend. We had to wait for about an hour before being seated as we couldn't get a table on the first try. I thought we would order a la carte, but it seems they have an omakase course (around 4000 yen). We had highballs for drinks. The cost performance was great, and we were able to enjoy various cuts of motsu without the unique smell.

I stopped by during my trip to Osaka. It was the pinnacle of motsu cuisine. I ordered a few highballs (with ginger ale as a chaser halfway through) starting from bottled beer, and left it to the chef's choice. The smell was gone and the motsu was tender from the first simmering stage, which raised my expectations. Luckily, they had pink senmai in stock that day, which I enjoyed with sesame sauce. Everything was delicious, but my favorite flavor was the neck smoke. This is a restaurant that I definitely want to recommend to others, although it may be a bit of a high hurdle.

"Arata," a popular restaurant for Japanese-style offal dishes, attracts offal lovers from all over the country. It is a crowded and popular spot where many people are willing to wait in line to eat. For those visiting for the first time, here are some key points to keep in mind: - The nearest station is Nishinakajima-Minamigata-Minamigata Station on the Osaka Metro Midosuji Line (2 minutes walk), or Hankyu Railway Minamigata Station (4 minutes walk). It is about a 9-minute walk from JR Shin-Osaka Station. - Opening hours are from 5:00 pm to 9:30 pm, closed on Sundays, Mondays, and holidays, with occasional temporary closures on Tuesdays, so be sure to check in advance on their official Twitter account. - The restaurant is always full with a line, but you may be able to get in quickly if you're lucky. - Only the representative can line up, but all members must be present to enter the restaurant. - Each turnover takes about 90 minutes. Both those waiting and those eating need to be aware of this. - The restaurant operates on a total turnover system. All customers must leave before the next group can enter. Knowing this can affect your waiting experience. - If it's your first visit, the "omakase" (chef's choice) option is a safe bet. It's not strict, and you can stop or reorder dishes along the way. - They offer bottled beer and soft drinks, but if you're here, it's recommended to try the "special highball" at least once. - Take photos of the food and drinks only after they are placed in front of you. Make sure not to include staff or other customers in the photos. Enjoy the best 90 minutes of your time here.

This place is definitely the best. My only concern is that it's hard to make a reservation, but I can't believe the quality provided at this cost. Today, I had the offal set. The tripe, heart, and tongue were consistently delicious. The beef call was also amazing today. The flavor of the tongue was well preserved. The grilled beef tongue was also really delicious.

This is my first visit in about a year. I arrived an hour ago and we were the third group. It was a Friday on a weekday, so even arriving at 5:00 pm, they were able to seat one group. Please note that you cannot enter the restaurant unless everyone in your group is present. It's best to leave it to the master's choice, and it's okay to drink and eat for less than 5,000 yen. Everything is delicious here. This time, the raw intestine was the best quality, pink in color and crunchy. I look forward to visiting again with great enthusiasm. Thank you for the meal.

I visited a Japanese-style cuisine restaurant. It was my several times visiting, but this time I was able to get a seat on the first try. The restaurant has around 11-12 seats, so if you miss the first round, you may have to wait for about 1.5 hours. The food was the usual course menu, and I enjoyed it all. They serve the dishes in order, explaining each one, so even first-time visitors can enjoy. After finishing the course, they ask if you want seconds or how you want to finish the meal. For the finish, you can choose between soup or rice porridge, and most people chose rice porridge. They also offer pickled vegetables as a palate cleanser upon request. Thank you for the delicious meal. (Visit rating: 3.86, 446 reviews)

Here, we have a traditional Japanese motsu (offal) dish, Arata-san! Established 47 years ago! Two years ago, the son and his wife took over, but the taste remains the same, and there is always a long line of customers. It's like lining up at Disneyland! The restaurant is still going strong, which is wonderful to see.

At the end of a holiday in Osaka, I crossed the Yodogawa River on foot and arrived at Arata, a counter-only restaurant with 12 seats located next to Nishinakajima-Minamigata Station in Shin-Osaka. I arrived an hour and a half before opening time, as reservations are not accepted, and got a seat. I ordered the omakase menu and a special highball. The special highball, made with a mysterious original liquor at around 40 degrees and a hint of ginger ale, was addictive. The dishes included Japanese-style stewed offal, raw liver slices, minced offal in hot pot, tail stew, tongue stew, fresh liver sashimi, grilled skewers, cold tongue, and lung sashimi. Each dish was made with fresh offal, excellent seasoning, and cooking methods that complemented the ingredients well. The special highball paired perfectly with the dishes. The pink-colored wagyu liver sashimi, a rare delicacy, was a delight. Although I regretted not ordering the tail soup as the finale and opted for tail soup instead of tail porridge, seeing everyone else enjoying the porridge made me leave with a sense of contentment, knowing that I could always come back here again someday.

This is a shop where it's normal to wait for over an hour, but the taste is beyond expectations, the husband and wife owners are very friendly, and the prices are unbeatable. I really wish there was a shop like this in my neighborhood! Today was a lucky day because it seemed like they had a rare pink tripe dish that you can only encounter once a month! The texture and flavor are different♪ The other fresh offal dishes were also delicious as always, and I was able to spend a great time there♪

Today we went to this place. It is a popular restaurant known for serving some of the freshest motsu (offal) in Osaka. Reservations are not accepted, so you have to line up before the opening. Even though it was a weekday, when we arrived an hour early, there was already one regular customer there. Soon, a line started forming, and by the time they opened, there were about 10 groups waiting. The groups that arrived about 30 minutes before opening were the second round, so we probably have to wait for about 2 hours. It's better to be early. This time, it was my first visit, so we left it to the chef's choice. The omakase course typically includes a little bit of everything on the menu for the day. We had the following dishes, and the photos are of two servings each (the order of service may vary slightly). We started with a toast with bottled beer! Kirin Lager, nicely chilled. After two bottles of beer, we had the famous special highball cocktail, about 2-3 glasses. - Salted stewed motsu: A rich and flavorful salted stewed motsu. It was tender and perfectly seasoned with a light touch. Served with green onions and shichimi pepper according to your preference. A great starter dish. - Chire sashimi: This is a part of the cow's spleen. It's a famous dish here. The rich and sticky chire was surprisingly fresh and had no unpleasant odor. I've never had chire this fresh and served as sashimi before. It was even better with quail eggs... irresistible! - Heart tataki: Pink and shiny, this is the beef heart tataki. It had a crispy texture, firmness, and absolutely no blood-like smell. The freshness of this heart was truly surprising! The quality is unmatched, something you can't find elsewhere. - Mino yubiki: The surface is lightly blanched, meaning the inside is rare, almost raw. Normally, you wouldn't be able to eat mino this rare, but here they serve it at this level. The ginger and lemon go really well with it. - Black wagyu raw liver: This was so delicious that we ordered another serving. "Today's raw liver is the best we've had recently," and now we understand why. The texture is completely different from other raw liver dishes, prepared semi-rare, and it's springy. Of course, there was no unpleasant smell, and the special sesame sauce was a perfect match. Absolutely fantastic. - Neck smoked: The neck part was prepared like roast beef and smoked with cherry chips. The juicy and smoky aroma complemented the firm texture of the neck meat. The moist cooking was truly remarkable. - Tongue and heart skewers: The grilling brought out the quality of the meat. With the excess moisture removed, the meat became more flavorful and firm, yet tender. - Coltan: The thick-cut tongue was boiled and cooled to make coltan. It has a crispy texture and a unique taste different from other tongue dishes. It goes well with salt and mustard. - Tongue stew: The tongue stew was cooked in a special stew that brings out a wide range of flavors. The meat became tender and flavorful, with the taste soaking into every fiber. - Tail stew: The tail was cooked in a special stew that brings out a wide range of flavors. With the bone still attached, the meat became incredibly tender. It's full of collagen! - Lung teriyaki: This is the lung part of the cow, which is usually tough and hard to chew. However, in the hands of the chef, all those concerns disappear. The lung has a texture similar to lean meat, and the more you chew, the more meat juice comes out. It completely changes the concept of lung meat. - Tail risotto with pickled vegetables: The risotto made with tail soup that makes you salivate even before eating it. The tail soup makes the risotto so delicious that you'll want to keep eating it forever, no matter how full you are. Is there any other restaurant nearby that can beat this tail risotto as a finale? The pickled vegetables were sourced from a well-established pickle shop in Kyoto, and they were indeed delicious. Thank you for the meal. After all that eating and drinking, it only cost a little over 5,000 yen per person. It was truly a breathtaking experience to enjoy such a unique motsu cuisine for the first time. If you love motsu, you must try this restaurant no matter how long you have to wait. I definitely want to visit again. * At the time of the visit -> Rating 3.88

■ 和風もつ料理　あらた西中島南方にある人気もつ料理屋さん.勝手にもつ鍋料理のお店って思い込んでたんだけどもつ料理だった（笑）...✍︎︎予約負荷の為17時開店で本日17時半過ぎに並びました.既に8名程の行列が…次の部に入れるかどうか…どきどき........ぎりぎり入れました.席はカウンターに12席ほどお店は9時半には閉まるので1日3回転が精一杯なのかな？.お隣に座られたのは常連さん常連さんというのは僕よりもっと昔を知ってる人だよ～って教えてくださいました.今は息子さんが引き継いだのだとかお店が無くならなくてよかった～と言ってました...さぁさぁさっそくドリンクを注文して.◎特製ハイボール▶ジンジャエール入りで飲みやすい ˎˊ˗しかも一杯¥250だけど日本酒と同じ14度あるらしいから気を付けて（笑）...✍︎︎単品でも注文できますが初めての方は「おすすめコース」がいい.ほとんどの料理が出てきます...私たち3人で一皿のコースを頼みましたが最後にはお腹いっぱいで大満足でしたよ◌...●もつ煮込み▶︎味がしっかり染み込んでいてもつが柔らかいお代わりしてるお客さん多数いました.●チレ刺身▶脾臓なんだとか ユッケ風で頂きます.●タンシチュー▶ナニコレナニコレはじめての食感でした⚑ ⚐.●ミノユビキ▶あっさりで一番食べやすく初めての方はには人気なのだそうこりこりしてました.●ネック・スモーク▶さくらチップでスモーク　燻製の香りがいい噛めば噛むほどお肉の旨みがぁ塩とからしで頂きます.●生せんまい▶黒毛和牛のせんまい᯾こりこりです色がピンクって珍しくない？ごまダレのようなものが掛かっていました.●たん焼▶ねぎと塩と山椒が掛かってます᯾温かいうちに頂きます.●ハート焼いたの▶こちらも塩と山椒掛かってます塩加減ばっちりネギの苦味と頂きます.●心のたたき▶たたきというてるけど生！これ私らのイチオシ！て言いながらお代わりした（笑）.●コールタン▶霜降りの部分.●フク照焼▶牛の肺ふわふわなんです.●テールシチューシチューの味がしっかり付いていてがっつり頂きます.●お口直し▶これは絶対頼んだ方がいいよ！って常連さんに言われて♪.●テール雑炊▶最後に雑炊がしみるぅ...並んだ甲斐がありました一度は訪れるべし✍︎︎たのしい気分で帰りました（笑）...☑︎予約不可☑︎営業時間：17:00～21:30☑︎定休日：月・日・祝☑︎大阪府大阪市淀川区西中島4-2-8 Ｂ１Ｆ☑︎駐車場：なし▤　▥　▦　▧　▨　▩　▤　▥　▦　▧　▨　▩.˗ˏˋ 他の投稿はこちら→ @yu_5.23_ki ˎˊ˗.◯ ‪他のグルメ投稿はこちら → #グルメ_yk‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬.▤　▥　▦　▧　▨　▩　▤　▥　▦　▧　▨　▩#和風もつ料理あらた #あらた#もつ料理 #もつ料理あらた#西中島南方グルメ#予約できないお店#グルメ巡り好きと繋がりたい#グルメ好きなひとと繋がりたい#あらた_yk #大阪市_yk #西中島南方_yk #もつ料理_yk

In this day and age, I savored the happiness of being able to eat such delicious fresh raw offal. As you can see in the posted photo, this is the best restaurant that offers shiny fresh raw offal and delicious offal dishes at a reasonable price. The staff are also very nice, and I definitely want to go there when I come to Osaka. It was so delicious that I will definitely come back again. Thank you for the meal. Thank you very much!

Near Nishinakajima-Minamigata Station, a unique restaurant in Osaka. It was already crowded 15 minutes before opening at 5 pm on a weekday, with a line forming. There are only 12 seats at the counter, so it was a close call whether we could get in or not... We ended up waiting for the second seating, which was a 90-minute wait. Luckily, we could wait in chairs. It took 120 minutes from the start of lining up to finally entering the restaurant. It was worth the wait - the restaurant was amazing. I think it was my first time trying pink senmai at this level. If it were a fancy restaurant, the same meal would have cost four times as much. We ordered additional servings of senmai and raw fish, and the meal ended with a simple rice porridge. The extra dishes were a nice touch.

I visited on my way back from a business trip. I arrived quite early (after 4:00 PM) but there were already over 12 people ahead of me. It's going to be at least a two-round wait. But I'll wait. I'll work while I wait. Everything here is delicious. And so cheap. It's too cheap. My favorite is the "unboiled mino yubiki" followed by the "senmai". This time I even had the shime. Without a doubt, this is a representative motsu (offal) restaurant in Nishinakajima Minamigata, no, in all of Osaka.

Located a 3-minute walk from Nishinakajima-Minamigata. This small offal restaurant has only around 10 counter seats and does not accept reservations. The first round tends to have many regular customers, so everyone waits in line together. Some people try to cut in line, so they should distribute numbered tickets or put up notices. It's very Osaka-like, to say the least. For first-timers, the recommended option is the chef's choice course to enjoy a variety of dishes. The freshness of the offal is outstanding with no unpleasant smell. The simmered dishes, tripe, rumen, and chire (spleen) yukke are must-try items. The seasoning is light and not overpowering. Even those who are not fans of offal can enjoy the food here. Grilled dishes are more of a personal preference. The popular drink is the special highball with an undisclosed mix that is served with a hint of ginger ale, containing 13% alcohol. It's important not to drink too much as it can be dangerous.

I went around 7 pm on a Friday night. It seems like this restaurant operates on a rotation system. I used to frequently visit a place called Fuji in Dotonbori over 10 years ago, and I'm not sure if this place is related to that, but I liked Fuji so I've been keeping an eye on this place and finally got to visit. I asked for the chef's choice and they brought out a variety of dishes. The simmered dish was delicious. All the dishes were tasty, but the standout for me was the grilled beef tripe. I love tripe, and it was incredibly delicious. I could eat it forever. The highball wasn't as strong as Fuji's, so I felt it was safe to drink a lot. I ate and drank a lot and it came to about 5000 yen. If it was closer, I would go every week.

"Arata," a highly renowned restaurant for its traditional-style tripe dishes, attracts customers from all over the country. Here are three key points to keep in mind for first-time visitors: 1. Reservations are not accepted, so be prepared to wait. The restaurant is often busy, but if you're lucky, you may be seated right away. Even if there is a wait, the delicious tripe dishes unique to this place make it worth it. The turnover rate is approximately 90 minutes, but sometimes you may be seated immediately if the timing is right. 2. For first-time visitors, it's recommended to order the "omakase" (chef's choice) set. With so many unfamiliar menu items, it's best to leave it to the chef to surprise you with the best tripe dishes. You can stop whenever you're full, so don't worry. Many regulars also opt for the omakase set. 3. After enjoying the exquisite tripe dishes to your heart's content, it's best to leave promptly. While you're savoring the delights at "Arata," there are others waiting outside. So, once you've had your fill, please vacate your seat for the next guest. On average, a stay of about 90 minutes is recommended. Enjoy your meal and don't rush.

Basically, simmered dishes are recommended as starters and then a variety of dishes are served as omakase. Each dish shows careful preparation and above all, everything is very affordable. The raw senmai is especially delicious, and this time they mentioned that they had obtained some good pink-colored black wagyu. Also, the highball served at a ratio of 9:1 with ginger ale for 250 yen is excellent.