I wanted to eat harami so I came here. The harami yukke is delicious, but I think the truffle is a bit unnecessary. Maybe they use cheap truffle, so it's not really needed. The beef tongue includes the tip, which is okay. It's better to order the base of the tongue. From now on, I'll do that. The chunk of 200g of wagyu harami meat was flambéed in front of me, which was great. The meat was delicious, and the egg over rice was also tasty (truffle not needed here either). Overall, it was a delicious and pleasant atmosphere at the restaurant.

I've been curious about the restaurant called Haramiya in the hidden area of Kita-Shinchi. I can't contain my excitement. My favorite cut is harami! Cheers with a highball. I was looking forward to the truffle harami yukke with caviar. I usually can't eat caviar, so I was really excited. Unfortunately, the taste was mostly mascarpone, so I couldn't fully enjoy the meat or caviar flavors. The special harami is cooked slowly and carefully by the staff, and flambéed at the end. It's so tender and melts in your mouth. The richness of the meat spreads in your mouth. It's recommended to order! The menu is not very extensive, and there are no grilled vegetables, so it might be better to order a course meal. Thank you for the meal!

I went to a yakiniku restaurant in the drinking district near Temma Market. It had a luxurious entrance unlike other shops, and once inside, it felt separated from the outside noise. I sat at a table, not in a private room. The kitchen was visible, giving the place a casual atmosphere. I ordered the specialty, "Mirage Harami" for 3,520 yen for 100g, which was a bit pricey but I had to try it. I also ordered thickly sliced tongue, seared liver, kalbi, harami sushi, and salad. The staff cooked the Mirage Harami and it was a bit overdone for my rare preference. The thickly sliced tongue was perfectly cooked and delicious. The Mirage Harami was served with a sweet sauce and topped with egg yolk truffle, which was interesting but I couldn't really taste the truffle. The harami sushi was the best, soft and perfectly rare, with a touch of gold flakes for a luxurious touch. The kalbi was tender and paired well with the sweet sauce. Overall, the Mirage Harami was a bit expensive considering the other cuts available. The staff was friendly and the service was good. I left feeling satisfied.

Located in Kita-Shinchi, the popular yakiniku restaurant "Kita-Shinchi Harami Tenma-ten" has a branch in Tenma✨ Despite being in Tenma, the restaurant has a particularly stylish atmosphere, making it a convenient choice for business meetings or dates★ As the name suggests, the restaurant specializes in harami (skirt steak), which is indeed delicious★ Personally, I can't resist the combination of harami with truffle-infused egg yolk served as a starter✨ While I initially thought that the truffle might overpower the harami, the dish turned out to be incredibly tasty♪ Thank you for the meal★

【Received Menu】Legendary Harami Course (¥9,900) tax included・Harami and Caviar One Spoon・Harami Yukke-style with Truffle・Kimchi, Namul Assortment・Thick-cut Premium Tongue・Seared Liver (a la carte)・Black Wagyu Legendary Harami・Sprout Salad・Today's Selected Meat and Hormone Assortment・Truffle Egg Rice Bowl・Dessert【Impression】As the name suggests, you can enjoy a yakiniku course centered around harami♪♪ The harami paired with caviar adds a salty flavor, while the truffle gives it a rich aroma, enhancing the deliciousness of the harami. The black Wagyu Legendary Harami is a specialty of the restaurant, and you can witness a spectacular flambe right in front of you \(//∇//)\ The cross-section is a beautiful rosy color, tender, and rich in meaty flavor. Dip it in truffle egg yolk and you'll be tempted to order rice right away♪♪ LOL, this is too good not to have on rice‼︎ Although it's not part of the course, the seared liver is also a popular menu item lately, and it's recommended to lightly sear it with sesame oil for a perfect pairing with drinks. The staff usually cook the meat for you, which is helpful♪♪ Especially for the thick-cut tongue, which is tricky to cook as it tends to end up rare with just the surface seared, but the staff will provide the best cooking level so you can focus on conversations. The stylish ambiance is perfect for socializing with friends or for a date, making it versatile♪♪ Definitely give it a try (*ﾟ▽ﾟ*)

A4 rank or even A3 rank is fine, better than A5 rank... I prefer Australian or American beef over Japanese marbled beef. (But if it's Kumamoto Akagyu or Kochi Akagyu, that's good too!) For middle-aged people, when it comes to yakiniku, it's all about the "harami" (skirt steak). I love lean meat with the traditional sauce, so I made a reservation even during the state of emergency. This month, they are only open on the 5th and 10th, so I managed to get a reservation. There were various courses available, but they were focused on luxurious items like caviar and foie gras, which didn't seem suitable for a down-to-earth yakiniku place, so I decided to order individual items with a focus on lean meat. Heart 680 yen, premium tongue 10mm thick cut 80g 2,200 yen, premium harami 2,100 yen, Black Wagyu "phantom" harami 3,200 yen, horse meat, Ooyama chicken, Iberico pork harami platter 1,200 yen, premium kalbi 2,300 yen. First, I tried the recommended tongue. The cut was indeed thick. However, the texture and taste were... not quite what I expected. It lacked the chewy texture of Japanese beef tongue and felt more like harami with marbling like a sirloin. Personally, I prefer beef tongue that is thick and chewy, like the one from the now-closed beef tongue specialty shop "Ashiya Tanko," where I honed my taste. Now, onto the harami. First, I tried the "phantom" harami, which was the highlight. Wow! The size and presentation were impressive, and my expectations were high. I compared it with the premium harami, and indeed, it was a step above. The sadness is that the price for a serving of harami is quite high! And it's right in front of the Tenma Market! I know. I wish they could offer this quality harami at a price in the 1,000 yen range at a yakiniku restaurant... and right in the heart of the foodie district like Tenma! I know what a specialty shop should do and I hope they can further differentiate themselves from other general yakiniku restaurants by showcasing the overwhelming difference in quality, especially with their harami (limited to beef). I learned a lot from what a specialty shop should do!

I wonder why! Eating truffle-infused eggs with grilled bacon is amazing. And at that moment! So delicious~~ No matter how many times you eat it, you always think it's delicious yakiniku! The "caviar spoon" that comes out at the beginning of the course is also very popular among women. Well, that makes sense! The woman next to me was exclaiming out loud, "Delicious!" (laughs) Personally, I think the "thick-cut tongue" is the best! It's so thick that if you lightly sear it, the inside won't cook, so sear it until it gets a nice sear and then cook it slowly over medium heat (true connoisseurs will understand). And there you have it, the thick-cut tongue cooked through. It was amazing. Thank you for the meal!

First, let's compare the harami! This restaurant has a slightly different atmosphere from the bustling surroundings of Ura Temma. I've been curious about it for a while and finally got the chance to go, so I tried the food right away. First, I had some beer while enjoying the yukhoe (Korean beef tartare) and lightly seared liver. At this point, I was already satisfied. Then, I tried the premium tongue. It was a bit larger than a bite-sized cube and thick. The taste was, well, decent for the price. There were two types of harami, so I ordered a comparison set. I can't remember the name of the menu, but personally, I preferred the cheaper option (although it's not exactly cheap). If you're going to pay this price, you'd want this quality of meat, so this place had a good balance of cost and quality.

I've been curious about this place for a while. I think you usually need a reservation to get in, right? On a rainy Thursday at 4 pm, there were no other customers. Even when I left after 5 pm, there were still hardly any customers. The interior of the restaurant is very stylish and chic, fitting perfectly with the name Kita-Shinchi. This day was already my fourth stop, so I only ordered a small amount of meat as a side dish, but it would be strange not to try the Harami at a place called Harami-ya. When I saw the prices, I realized it was quite expensive. The upper Harami costs ¥1870 per gram, and since the minimum order is 200g, it came to around ¥4000. The meat itself was delicious and tender, and the staff cooked it for us, cut it in the kitchen, and served it. The service was excellent. The meat was so flavorful and tasty, without any overpowering seasonings, just the natural taste of the meat. The staff were friendly and the restaurant was really nice. It felt a bit expensive to me that day because of my previous activities, but I can see that it's a great place to visit under normal circumstances. I wish I had come here on a date instead.笑

Youtuber Harami-chan is great, right? I went with some expectations for the 7000 yen course, but it was just average. The staff were very attentive and the atmosphere was nice. The portion size was smaller than I expected. The grilled harami, which is grilled in a lump and then brought to you to cut, was delicious even when it cooled down. The truffle-infused tamago kake gohan (rice with raw egg) as the finishing dish was also good.

In the past, Gobugobu, a popular yakiniku restaurant where Mitakeumi used to come, was visited. I found my way there while looking at the map, guided by a large sign with the word "meat" written on it. The friendly staff will cook and serve all the main meats for you, which was very helpful when our group leader was absent. We enjoyed the excitement of the brandy flambé finish on the harami. The modern and stylish interior of the restaurant was nice, but the smoke was intense. Therefore, I recommend wearing casual clothes that can be easily washed in a washing machine.

I brought my dad here because he loved the takeout bento we had for Father's Day ❤️❤️ The staff cooked it perfectly and it was delicious as always! We wanted to taste the authentic flavor and we were not disappointed. Great experience! ✨❤️✌️

I had a meal at the specialty harami restaurant "Kitashinchi Harami" in the Temma branch. The location is a 5-minute walk from Temma Station. While it may be slightly easier to make a reservation compared to the main branch, it is still a popular restaurant in Osaka, so I recommend making a reservation at least a week in advance. I ordered a variety of harami dishes a la carte, including a harami comparison platter, harami and caviar spoon, premium tongue, horse harami, lean meat, and a trio of hormone platter. They offer different courses, so for first-time visitors or those unfamiliar with meat, I think choosing a course might be a good idea. One significant difference from the main branch is the use of a roaster, which changes the flavor and texture of the harami when cooked. If you sit at the counter, I recommend letting the manager cook the harami for you. Personally, I preferred the way the manager at the Temma branch cooked it. I definitely want to visit again. Thank you for the delicious meal!

Located in Temma, Osaka, is the yakiniku restaurant "Tanba" at Kitashinchi Harami Temma-ten. As the name suggests, this restaurant is known for its "harami" (skirt steak) dishes. This time, we ordered the "Gokumi Course" which included thick-cut beef tongue with green onions and various types of harami, as well as tamago kake gohan (egg over rice), all of which were consistently delicious. Reservations can be easily made on the official website! When you visit Temma, be sure to check this place out! [Kitashinchi Harami Temma-ten] Rating: 3.51 (on Tabelog) Hours: 17:00-23:00 Closed: Every 3rd Wednesday of the month, New Year's holidays

Kitashinchi HaraMi, which I was treated to, is also in Temma! The appearance is luxurious and doesn't quite match the atmosphere of Temma. It's a bit on the expensive side, but after trying it, I was convinced. I had never had such tender HaraMi before! They cook the thick HaraMi in a hearty manner. However, it was almost raw. I was a little worried, but the person I was with reassured me that it's a popular place, so it should be fine. The staff were friendly and polite, which was nice. The meat sushi had a luxurious taste as well, but the person who treated me didn't seem too impressed. Personally, I was quite impressed! However, I might prefer something more affordable as I'm more of a commoner. (laughs)

I was interested in "Harami" that I saw on TV before, but the North Shinsaibashi store was fully booked, so I went to one of their affiliated stores. I didn't know there were 3 stores! I was impressed by the fact that the Tenma store had a reasonable 5000 yen course that the other stores didn't have, tailored to the local area. Although the content is the same, I had originally planned to order the 7000 yen course at the North Shinsaibashi store. I'm not sure if the service is the same, but since there were few customers from 5:30 pm, the staff nicely grilled all the meat, even at the table seats (I saw on TV that they grilled it at the counter). We enjoyed delicious meat dishes, including the premium Harami brandy grill and truffle rice bowl. There were also some visually appealing aspects, but the meat was definitely delicious.

Today, mommy and I went to Harami in Tenma, just the two of us. It seems like the restaurants in Kita-Shinchi have a waiting list of about two months. The restaurants in Tenma have a more casual atmosphere and are easier to enter. Today, we ordered the Harami Yukke-style with truffle, Harami and caviar spoon, top-grade comparison of rare cuts, mino, and truffle rice with raw egg. It felt like we were eating truffle over and over again. I love Yukke, so the combination of truffle aroma and the sweetness of the meat was the best of the best. The spoon was luxurious with gold leaf on top! The comparison of the three cuts was distinct enough to be able to distinguish and the different ways of eating, dipping in sauce and egg, or with ponzu, salt, and wasabi, kept it interesting. Personally, I liked dipping the Harami in ponzu to bring out the flavor of the meat. It was great to discover a new yakiniku restaurant in Tenma. Thank you for the delicious meal!!!

Hello! Today, I was invited by a travel enthusiast to a restaurant I've always wanted to try - Harami in Temma, near the popular area of Kita-Shinchi. This restaurant specializes in harami (skirt steak) and is a branch of the well-known restaurant in Kita-Shinchi. The chef, who hails from the renowned Italian restaurant Ponte Vecchio, is behind the menu here. I personally wanted to visit the original location in Shinchi, but ended up in Temma where there are many affordable and delicious yakiniku (Japanese BBQ) restaurants. Despite my initial reservations, I had high expectations for this upscale yakiniku experience. Upon arrival, I noticed a lot of smoke coming from the tabletop gas stove. In the menu, there were options for a group of 7 people, all of whom shared a love for travel. We ordered a Sauvignon Blanc wine to start, expertly chosen by a knowledgeable lady in our group. We began with a kimchi platter and a generous serving of top quality 10mm thick-cut tongue. The tongue was incredibly tender and juicy, and the homemade negi-tare sauce complemented it perfectly. Next, the highlight of the meal was the premium harami, which was flambéed tableside and served with wasabi, salt, and a truffle-infused egg dipping sauce. The combination of truffle and meat was absolutely delicious. We also enjoyed some harami and hatsu (heart) along with the wine, and the meal was accompanied by lively conversations about travel experiences. We indulged in more wine, including a Sangiovese from the King Valley in Australia. For dessert, we had the truffle egg over rice, which was a perfect way to end the meal. Despite being quite full, I couldn't resist ordering the sudachi (Japanese citrus) cold noodles, which provided a refreshing and satisfying finish to the meal. Overall, the harami was exceptional and the thick-cut tongue was a standout. The atmosphere was lively and the company was great, making for a memorable dining experience. The bill came out to around 10,000 yen per person for the group of 7, with some members opting not to drink. If you're a fan of harami and are looking for a high-quality yakiniku experience, I highly recommend checking out Harami in Temma.

Kitashinchi Harami is also available in Temma. It is a meat street lined with yakiniku restaurants, right behind Plara Temma. I went there with excitement, wondering if there were any differences from the Kitashinchi branch. The homemade sauce, ponzu vinegar, wasabi, and rock salt seasoning are the same. The new sprout salad is great with tender new sprouts and delicious homemade mango dressing. The thick-cut tongue is grilled by the staff, but the meat got burnt. I like my thick-cut tongue to be crispy, so I prefer to grill it myself. I tried the Harami Ue, Tokujou Harami, and Maboroshi no Harami, all 80 grams each. The Harami Ue was delicious with a slightly firm texture, the Tokujou Harami was normal in texture but rich in flavor, and the Maboroshi no Harami was the softest with the most fat and flavor, although I prefer less fatty meats. The truffle flavor was not very strong, and the truffle in the egg was a bit mushy. The differences from the Kitashinchi branch are that they grill all the meat for you, the plates and seats are less luxurious, the truffle scent is not as strong, the service is more casual, and there are more hormone menu options. The meat quality and prices are similar, but overall, I prefer the Kitashinchi branch. If it's hard to make a reservation there, using the second floor or back seats at the Temma branch might be a good option.

A harami specialty restaurant in Temma that requires reservations. I visited this restaurant after coming back to Osaka from Kyoto for the first time in a while. The place was fully booked, so you couldn't get in without a reservation, especially on a Friday. I ordered the most expensive course for 9000 yen. The dishes were luxurious and elegant, with various high-quality meat dishes. As someone who usually only eats salted tongue and harami when going out for yakiniku, it was the perfect meal. There were also dishes with caviar and truffles, which were incredibly luxurious. The portion size was just right, leaving me satisfied but not overly full. The price of 9000 yen per person was on the higher side, but I still felt that the cost performance was high with this satisfying course. I would definitely like to visit this restaurant again when I'm in Temma.