I visited Niku Wakou Ryouri Yamaguchi in Kitashinchi for the third time. The first time I had matsutake mushrooms, and the second time I had snow crab, so I wasn't expecting much in the spring season, but I was impressed by the combination of Kobe beef, mountain vegetables, and Awaji sea urchin. The price is not cheap, but the satisfaction is worth it. It makes you feel like you've indulged. The dishes this time included: - Sirloin with simmered shark fin, rapeseed blossoms, fiddlehead ferns - Beef tongue sashimi with sudachi citrus salt - Grilled ichibo and sagari. Sagari is seasoned with sauce, while ichibo can be eaten with wasabi soy sauce or salt - Classic sirloin and caviar rice bowl. This time, I mixed in the newly harvested Awaji purple sea urchin with the rice, along with beef toro tare, caviar, and the bitterness of butterbur sprouts. It was incredibly delicious. - Awaji's Densuke conger eel with udo and shiso leaf - Grilled wild boar fawn with sauce. The fawn comes from a wild boar between a piglet and an adult, with excellent meat quality. - Black truffle beef shabu-shabu. The hot pot is filled with black truffles, seri, mitsuba, onions, and yukinosita, where you cook the beef shabu-shabu and wrap it with plenty of truffles and vegetables. Of course, it was delicious. And the ultimate finish with a fantastic porridge.

This is a restaurant where you will want to visit for the third time to eat their delicious meat dishes. It's a place where you'll want to bring your friends to enjoy the meat. They also have a great selection of wines to pair with the meat. The restaurant has a strong focus on the quality of the meat, but they also pay attention to how they prepare and serve various ingredients. You should definitely try visiting this place.

I went to have dinner at Yamasan, a meat cuisine restaurant in Kitashinchi. It is about a 7-minute walk from Kitashinchi station, located on the 1st floor of Hokuyo Building. I made a reservation in advance as it is a reservation-only restaurant. I paid a reservation fee of 780 yen through OMAKASE to reserve a counter seat, but I was seated at a table on the day of my visit. The atmosphere inside the restaurant felt like a lounge. The dishes I had (per person) included Wagyu beef and black truffle hot pot for 33,000 yen, with caviar, liver, tongue, sagari, ribeye, Kobe beef sirloin, eel, and truffle hand-rolled sushi, among others. The meat was delicious and disappeared quickly. I wanted more, but refrained from ordering more due to the high prices. The meal also included a delicious porridge. The total cost was around 40,000 yen per person. Every dish was delicious. I was unsure about the combination of eel and sirloin, but it turned out to be exquisite. Overall, if you are not too concerned about cost, I recommend this meat cuisine restaurant. I enjoyed savoring the meat at a leisurely pace at the table. Thank you for the feast.

The first dish of the day was meat and sea urchin. It was really delicious. The rice dish is always 100000% delicious no matter what season you go, and this time I had the most amazing rice again. Caviar, sirloin, and shellfish. The shellfish really enhanced the deliciousness. I want to eat it again, but Yamaguchi-san's menu changes every time, yet it's always delicious. It's the ultimate restaurant. I'm glad I could come during the season of sansho pepper! Next time will be in autumn. ♡

"Nikuwari Kappo Yamaguchi" Each dish was a masterpiece, and the meat kappo cuisine was truly amazing. We ordered the Chef's Choice Course for ¥33,000, which included the main dish of black wagyu beef and black truffle hot pot. The draft beer, "Master's Dream," was the best I've ever had in my life at ¥3150. Each kappo dish that came out was so delicious that it was hard to pick a favorite. The main dish of black wagyu beef and black truffle hot pot was on a whole other level of luxury. The porridge served at the end even had sichuan pepper sprinkled on top, adding to the luxurious experience. I had never tried black truffle or sichuan pepper before, but now I know that there are such delicious things in the world. I was taken to this restaurant by someone I am grateful to, but I hope to be able to bring my loved ones here in the future. Nikuwari Kappo Yamaguchi 1-11 Kitahyou Building, 1-1-11 Sonezaki Shinchi, Kita-ku, Osaka City, Osaka 06-6344-6577 ⌚️18:00-23:00, Closed on Sundays and holidays, Cash and cards accepted Foodlog rating 3.81 / Google rating 4.6 Introduction: I am an administrative scrivener working in Umeda. Office Name: Takeichi Administrative Scrivener Office Account: @takeichi_office If you want to open a restaurant, hostess club, bar, snack bar, or lounge, start a company, need help with subsidy applications, or are struggling with customer acquisition, please feel free to comment or contact me. Consultations are free. #KansaiGourmet #UmedaGourmet #KitashinchiDinner #Umeda #Kitashinchi #Doyamacho #KitashinchiGourmet #KitashinchiHostessClub #KitashinchiBar #UmedaBar #AnniversaryDinner #Anniversary #AdministrativeScrivener #Opening #Ramen #OsakaTravel #OsakaSightseeing #osaka #trip #foodporn #f4f"

The other day, I was taken to a high-class restaurant in Kitashinchi by my senior colleague. Kitashinchi "Niku Kappo Yamaguchi" served truffles, caviar, and even Sansho pepper! The luxurious meal ended with a truffle-filled shabu-shabu! Every dish was delicious until the end. I am very happy because lately I haven't had many opportunities for someone to treat me. I am grateful for the opportunity to hear about work as well. Thank you for the feast! #Kitashinchi #KitashinchiGourmet #NikuKappoYamaguchi #Truffle #Caviar #SanshoPepper #Osaka #OsakaGourmet #Meat #HardToReserve #Gourmet #Foodies #Foodstagram

On this day in March 2023, I visited YAMAGUCHI, a meat cuisine restaurant in Kita-Shinchi, Osaka, with a rating of 3.81 on Tabelog. It had been a while since I last visited YAMAGUCHI, and they served delicious meat dishes. On this particular day, they had truffles and Japanese pepper available. The combination of truffles, Japanese pepper, and wagyu beef in the hot pot was outstanding. Before the main dish, I had the Kombu-marinated Tanmoto, which was delicious. The Uni rice topped with Sarloin Toro Taku, caviar, and butterbur sprouts was a perfect balance of flavors - the sweetness of the Uni and Sarloin, the saltiness of the caviar, and the bitterness of the butterbur sprouts. It was truly delicious. The restaurant is still relatively easy to make reservations at, so I highly recommend it! Thank you for the wonderful meal. On this day, I had the following menu items: - Sirloin Parboiled - Fresh Liver - Tanmoto Kombu-marinated - Sagari Ichibo - Uni Rice with Sarloin Toro Taku, Caviar, Butterbur Sprouts - Densuke Eel - Chateaubriand - Black Truffle, Japanese Pepper Hot Pot

I was invited to a year-end party with acquaintances on this day and had a fantastic night♪ It was great to see Mr. Yamaguchi after several years, and the group of people that day was amazing. The host's thoughtful arrangement included a lavish white truffle course with huge matsutake mushrooms, which left me in awe. The wine we brought and the private course we had were both top-notch, although the price was unclear. The bear and wild boar hot pot course was ridiculously delicious from start to finish, with a luxurious appetizer of snow crab and meat, a harmonious blend of the deliciousness of meat and the rich flavor of snow crab innards and crab miso. The combination of domestic black truffles and premium meat was a revelation to me, and I learned for the first time that they were domestically produced from Shizuoka. Paired with white wine, it was absolutely amazing. The liver meat was not just ordinary liver, the seasoning was incredible with a perfect balance of acidity and sweetness. The thinly sliced meat melted in your mouth, and the seared Chateaubriand meat with simple citrus and salt was outstanding. The matsutake rice was fragrant and the thickest matsutake mushrooms on top were unforgettable. The bear hot pot with high-quality fat was elegant and packed a punch. The finish with the rice porridge was unbelievably delicious! By this point, I was so moved that my memory is a bit hazy, thanks to the wine! It was truly the best way to end the year at this exceptional restaurant! I regret not making a reservation for the next visit, as I am still in awe of this experience and cannot write anything more about it! That's it.

Located a 5-6 minute walk from JR Kitashinchi Station in Osaka, Mr. Yamaguchi, who gained experience at famous Kyoto kaiseki and French restaurants like La Vegas, opened "Niku Kappo Yamaguchi" in 2015. The restaurant is known for using innovative and high-quality ingredients, with dishes like truffle hot pot being featured on TV. From meat sashimi to the final hot pot, a parade of high-quality ingredients is presented in a course format. On this particular day, we had a bear hot pot as it was the season for bear and matsutake mushrooms. This is an optional dish at an additional cost, just like the famous black truffle hot pot. The matsutake mushrooms were directly delivered from Koyasan without going through the market. Additionally, high-end ingredients like matsutake, matsutake mushrooms, and white truffles were served. Mr. Yamaguchi also presented his original special caviar. The aromas were so amazing, it was truly moving. It was hard to choose a favorite among the delicious dishes, but if I had to pick, it would be two dishes! Matsutake rice and Toro Taku don, where matsutake mushrooms were generously placed on rice cooked in a pot, topped with Toro Taku from Yamagata beef sirloin and special caviar. The aroma of matsutake, the sweetness of the meat, and the saltiness of the caviar blended perfectly, making it incredibly delicious. Matsutake and bear meat hot pot stood out as the best dish I've ever had. The large amount of matsutake mushrooms on top of the hot pot, along with the fat from the bear before hibernation, created a unique flavor. Moon bear meat was used, and the thickness of the bear fat was unbelievable. It had no greasiness, a good mouthfeel, and an intense fat umami flavor that lingered on. To top it off, white truffles were added at the end. Oh... how luxurious... Even the porridge at the end had white truffles. I couldn't believe how extravagant it was. The porridge also had the richness of the bear and the aroma of matsutake, resulting in a delicious broth. It's an unforgettable experience. Everything was made with high-quality ingredients, and it might have been the most luxurious day of 2020. Dining Course: ¥15,000 (excluding tax) *Bear meat, matsutake mushrooms, truffles, etc., are optional at an additional cost. - Matsutake and jade bean tofu - Black Wagyu tongue sashimi with kombu - Yamagata A5 Wagyu roast - Matsutake rice and Yamagata beef sirloin Toro Taku don - Abalone from Ise Bay and truffle soup - Ezo deer and autumn truffle - Matsutake and moon bear hot pot with white truffle topping - Porridge

I was overwhelmed by the deliciousness. It is said that there are 3,000 restaurants in Kitashinchi, but I believe only about 10% of them are worth visiting, around 300. Among them, Niku Kappo Yamaguchi-san is definitely a restaurant that I can recommend to others. The food is outstanding, but what really stood out was the exceptional service by the female owner. I highly recommend this restaurant to anyone thinking of starting a restaurant business. From the start with the jelly and white truffle topping, it's like stepping on the gas pedal of a Bentley V12. The raw liver was so amazing that it felt like a dream. The only regret is the lack of dessert. A bit of an unnecessary addition? Yes, definitely a bit of an unnecessary addition.

There are two courses available, and in October it was either black wagyu beef or bear meat. I like bears but I had bear meat before at a different place and it had a strange taste so I opted for the black wagyu beef course. It included shabu-shabu with black wagyu beef and morning-picked matsutake mushrooms for 33,000 yen. The dishes were all delicious and luxurious, with highlights being the red sea urchin and matsutake mushrooms on tofu, the Kobe beef liver with garlic oil, and the thinly sliced tongue with kelp. The matsutake mushroom rice with Kobe beef sirloin and caviar was particularly outstanding. The meal was a meat lover's dream, and the reservation process was not as difficult as expected. Overall, it was a luxurious dining experience.

This is a restaurant located quite close to the Midosuji side of Kitashinchi Avenue. It was my first visit on this day. I made a reservation for 20:40 and started with a beer, ordering a bottle of Napa, Kenzo Estate's murasaki since it was a meat course. First, I saw the impressive truffle and original caviar. Then came the amuse-bouche, Kobe beef with peach caviar. The combination of fruity peach, savory meat, and subtly salty caviar was a luxurious delight. It was very delicious. The second dish was a mixture of beef liver and charred chicken fat. This was amazing! It was one of the best beef livers I've ever had. Next was the tongue. It had a unique texture and delicious flavor that exceeded my expectations. Then came the Ichibo and Sagari. The Ichibo had just the right amount of fat and was delicious, while the Sagari was delicate and melted in the mouth. The Kobe beef and red sea urchin and squid mini rice bowl was next. Of course, the beef and sea urchin were incredibly delicious, but the squid did a great job too. I devoured it all. Then came the whale sashimi with aromatic vegetables. They served white wine or sake with fish dishes, and I chose the sake "Mimuro Sugi" this time. It was delicious. The Kobe beef steak was, of course, delicious. Then came the truffle hot pot. The fragrant pot filled with truffles and vegetables underneath, enjoyed with Kobe beef shabu-shabu. The white egg was amazing! The amount was just right and it was blissful. It was the best. Finally, the first matsutake of the year. A fragrant matsutake and truffle hot pot risotto. Oh, the taste that makes you grateful to be alive. Lastly, we were served melon as a complimentary dessert. Each dish was a discovery of deliciousness, savored one by one. Thank you for the feast! I will visit again!

I went to Niku Wakou Kappou Yamaguchi for the first time in a while. I was a little worried because last time the hot pot was a bit salty, but my concerns were completely unfounded. The ingredients were great and the dishes seemed well thought out. This time, I was satisfied. The wine selection was also excellent, and I enjoyed delicious food and wine.

Appetizers include sea urchin, mountain vegetables, liver of black-haired Japanese beef tongue, marinated Kobe beef, abalone on rice, turban shell, Kobe beef loin with green onion and caviar, sea urchin, corn, cucumber, Kobe beef fillet with a special sauce, and hot pot rice.

I visited Mr. Yamaguchi after a long time. The service was as good as before, with a good pace of serving the course dishes one after another. The taste of the food was delicious, but the hot pot at the end was too salty. Personally, I don't like too much salt, and with such good ingredients, I believe that reducing the salt would bring out the sweetness of the vegetables and meat, making it even more delicious. That was disappointing.

The gentle seasoning makes it easy to eat without feeling overwhelmed. The Hana Sansho hot pot this time gets a perfect score of 100 points!!! The atmosphere is cozy with a retro restaurant that exudes a sense of dignity. While the cost performance may not be the best, there are no complaints. The master may look intimidating, but he is very friendly and the banter with the hostess is delightful. The dishes are delicate and not limited to just beef, with seafood and game meats also available, making it enjoyable to eat. The finale hot pot dish is exquisite. Everyone, please try visiting this wonderful restaurant.

Thanks to a manta extension, a reservation that had been canceled was able to be made one week in advance! Moreover, the reservation was for 20:30, and we left the restaurant a little after 11 pm, which was really appreciated. When we arrived at the restaurant at the reserved time, we were asked to wait a bit because the previous customers were running late. We waited for just over 5 minutes. The staff was very polite. When we were shown to our seats, we were told that a drink would be served as an apology, so we had champagne. Since we were seated at the counter, the chef occasionally engaged in conversation with us. The female staff members were also very friendly, making the atmosphere very pleasant. The dishes we had today were as follows: Tofu with soft-shelled turtle, topped with black truffle; Liver and tongue meat; Uni rice; Abalone and seasonal vegetables; Truffle hot pot; and Ojiya (rice porridge). When asked if we wanted liver, we tried it, but we didn't like it. However, my friend who was with me said it was delicious, so liver lovers would probably enjoy it. The tongue was also raw, and it felt like eating my own tongue, so I didn't really like it. What a waste... The delicious dishes were the uni rice and the famous truffle hot pot. The uni rice had caviar and seasonal butterbur sprouts on top, and the butterbur sprouts did a great job. The pickled daikon radish also added a nice crunchy texture. The truffle hot pot had a really delicious broth. It tasted like something you wouldn't normally get to try. The meat was tender, and not too fatty, which was nice. The total cost was 29500 yen per person. It's expensive, isn't it? Haha. Thank you for the meal!

I went to the famous meat cuisine restaurant "Niku Wakou" in Yamaguchi for the first time ^_^ Finally, I went and it was a series of surprises! The truffle hot pot was amazing! It was my first time having such a delicious hot pot! Needless to say, everything was delicious! I definitely want to go back again!

I don't like getting busier, so I'm fine as it is now, but my Tabelog rating is too low. I think it's incredibly delicious though. The only options are the omakase course with sashimi, grilled dishes, and hot pot. One of the specialties is the bear meat and truffle hot pot. If you're not a fan of game meat, please let them know when you make a reservation. For those who don't like game meat, the recommended choice is the wagyu truffle hot pot. The omakase course includes: suppon tofu topped with truffle, layers of the softest part of black wagyu tongue with vinegar citrus and salt, two kinds of sashimi, rice with sea urchin and sirloin torotaku, today's fish dish, grilled black wagyu sirloin from Okayama with a sauce made from concentrated beef broth over 4 days, and the highlight - black wagyu truffle hot pot. This time, the sirloin used is from a calf born to become Kobe beef, raised in Tottori, a new brand of purebred Tajima lineage cattle developed for 34 months. The torotaku on the sea urchin rice also uses this sirloin. It was delicious. Thank you for the feast. ================== Thank you very much for reading to the end. I truly appreciate your [follow], [like], and [save the restaurant]. Your support is very encouraging, and I look forward to your continued support. Please also check out my Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

On Saturday night, I was looking for a sushi restaurant but ended up finding a place that had a last-minute cancellation. So, I decided to try this place that serves meat dishes instead. I ordered the bear meat course and it was amazing! There were a lot of beef dishes served and they were all delicious. The atmosphere was friendly and I ended up chatting with regular customers. For dessert, I had bear hot pot which was also satisfying. Overall, it was a great experience and the cost performance was much better compared to a high-end beef restaurant in Kyoto. The dishes included snapping turtle tofu, liver, chicken oil tongue, sirloin, caviar, white turnip fillet, truffles, salted bear shabu-shabu, yuzu pepper tsukuneimo, and a rice porridge to finish.

I was finally able to make a reservation at a restaurant that is usually hard to get into. I had a dilemma choosing between the black wagyu black truffle hot pot and the bear hot pot. I wanted to try bear meat, but in the end, the beef was delicious. The restaurant surprised us with fresh liver that had just arrived, and it was so delicious. Every dish was incredibly tasty, and I was very satisfied. The price was not cheap, but considering the quality, it was worth it. I would love to go back again.