Rikichan, a charcoal-grilled yakiniku restaurant run by the top disciple of Nara Kimiya, has opened its North Hamamatsucho branch. This branch is actually managed by the future head chef of Kimiya, making it the first establishment in Osaka city. The location is convenient for dining after 6 pm, making it ideal for weekdays as well. The stylish interior, with minimal smoke and options for both tables and large private rooms, is perfect for dates or group gatherings. Located in the basement of the Orange Pharmacy building, the staff here cut and grill the meat for easy eating, offering a unique experience. With options like spicy grated daikon ponzu, yakiniku sauce, truffle salt, and a variety of namul dishes, you won't get bored. I recommend trying the Chateaubriand and tenderloin for a comparison. Each person can easily finish 200-300g of meat, making it perfect for sharing. The namul assortment, not available at the Fushimi or Gion branches, is also a must-try. This place is a paradise for meat lovers. As a regular customer, I enjoy special treatment with exclusive glasses, Hermes plates, and unique meat presentation. The salted beef tongue and tripe are off-menu items, so be sure to ask for them. The basic course options include Chateaubriand (200g or 300g) and tenderloin (200g or 300g). Side dishes like kimchi assortment, namul mix, and individual kimchi (cabbage, cucumber, yam) are also available. The steamed rice was delicious. Thank you for the wonderful meal. Thank you for reading until the end. Your support through follow, likes, and saving the restaurant is greatly appreciated. Please also check out my Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

Here is dinner in Osaka. A friend who lives in Kyoto made a reservation for us at a famous yakiniku restaurant called Kimiya in Nara, which is now offering a branch in Osaka. It is planned to be a members-only establishment, and we were introduced when we visited the Gion branch. Located near Kitahama Station, the entrance is overflowing with congratulatory orchids. The stylish interior is predominantly black and exudes a high-end atmosphere. We had a private room with a duct above the table. Surprisingly, this restaurant only offers a la carte menu, so we started by choosing our meat: either filet or chateaubriand, in 200 or 300-gram portions. We opted for 200 grams of filet each. We also ordered a selection of namul (seasoned vegetables) and kimchi. The namul included bean sprouts, komatsuna greens, and lotus root, with the lotus root being a pleasant surprise with its crunchy texture and spicy sauce. The kimchi consisted of cucumber, daikon radish, and Chinese cabbage, perfectly pickled. The meat was grilled by the attentive manager, who effortlessly cut through the tender Yamagata beef with a large fork. The meat was served on a bed of cabbage to prevent burning, and we enjoyed it with truffle salt, grated daikon ponzu, and Kimiya's special sauce. The meat was so tender and flavorful, and it paired well with the sweet cabbage. The daily meat selection varies, and today we had Yamagata beef. My friend ordered rice and soup, but I was too full to have any. We were treated to a dessert, warabi mochi from Kohakudo Dojima store, with a cherry-flavored chocolate drawing of a cherry blossom tree in black honey. The manager visits Kimiya once a week to check on grilling techniques. While it may be difficult to get a reservation at Kimiya now, you can experience their flavors at Rikichan.

Riki-chan Kitahama Located a short distance from Kitahama Station, we visited the underground restaurant Riki-chan. Despite its cute name, the restaurant has a simple interior. I heard there was a special and delicious meat place in Osaka, so I visited with my meat-loving friends who were in town. They are particular about sourcing Kagoshima beef, and they only buy meat they approve of. Amazing!! We started with Chateaubriand. The meat was so tender that it could be torn apart with a fork. It was cooked over charcoal and served with grated daikon and ponzu sauce, homemade sauce, or truffle salt. All of them were delicious and it was hard to choose. Next was the Hira. In Osaka dialect, it's called Hira, while in Kanto it's called Hira. They had a great idea of keeping the meat on top of cabbage to prevent it from being overheated. We enjoyed a generous 200g portion! The fine texture of the meat made it so smooth and tender. Even though I usually eat steaks of 150g or less, I finished it all in no time! The meat had a delicate taste due to its low fat content. Chateaubriand is a rare cut that comes from a small portion of the cow. It had been a while since I last had it, and it was still amazing. I don't regret coming all the way to Osaka for this. Thank you for the meal. Oh, and the kimchi and namul assortment was also delicious! The namul had my favorite lotus root, which was very rare! It was delicious. The kimchi included yam, cucumber, and Chinese cabbage, all with a good crunch. I thought it was just a side dish for the meat, but it was actually to protect the meat. I guess it's okay to eat it like a salad. For dessert, we had warabi mochi from Kohodo. This restaurant is definitely on my list of places to visit again.

This was my second visit this time. I was satisfied with the meat itself, but I felt that the cost performance was a little high. The filet mignon (200 grams), Chateaubriand (300 grams), tongue (1 serving), two highballs, and one small draft beer cost 56,000 yen. When I went with three people last time, we ordered more and it cost around 65,000 to 67,000 yen. So, it turned out like this. The service is consistently good.

The manager and staff were very friendly, making it a pleasant dining experience. Just like last time, the trip from Hiroshima was worth it. The filet mignon was not only tender, but also the tongue was soft and easy to eat, it was amazing. Even though it's far, I will definitely go back!

Today we visited Kitahama. If you love meat, you will definitely admire Rikichan, who inherits the DNA of Nara Kimiya, a black beef tenderloin specialty shop. Following in the footsteps of Naga-ike and Gion, Rikichan has opened in Kitahama (*≧∀≦*) Since we have already conquered Naga-ike and Gion, we had to visit Kitahama as well! So we made a reservation and visited the restaurant. The restaurant is located about a 1-minute walk from Kitahama Station, just off the main street from Sakaisuji. Although it's right by the station, the restaurant is underground and the sign is modest, so we passed by it several times (^◇^;) When you go, it might be easier to look for the name of the building (Kitahama Building) rather than the sign of the restaurant. There are box-type table seats and a couple of private rooms inside the restaurant. The menu is very simple. Tenderloin or Chateaubriand. Since there were two of us, we decided to order both and compare them. We also ordered a few side dishes. The staff at the Kitahama store are relatives of the staff at the Naga-ike and Gion stores, and like those stores, they have their meat checked at Kimiya in Nara once a week. It had been about six months since I last ate here, but the meat was still delicious (*´Д｀*) And Kimiya's sauce with grated garlic added is the best (*≧艸≦) I regretted not eating more this time, so next time I'll order 300g of meat and extra rice (*≧艸≦) Thank you for the delicious meal. <Food> Prices are excluding tax - Namul 3 types (1,600 yen) ... Bean sprouts, komatsuna, and lotus root. The seasoning is slightly strong, making it perfect for drinking sake and eating rice. - Kimchi 3 types (1,200 yen) ... Chinese cabbage, cucumber, and nagaimo. I love nagaimo kimchi, so I'm happy (*´∀`)♪ - Chateaubriand 200g (16,000 yen) ... The meat is only female, but the origin depends on the procurement, and on this day it was Saga beef. I have compared tenderloin and Chateaubriand three times at Rikichan, and sometimes I prefer tenderloin and sometimes I prefer Chateaubriand. This time, the Chateaubriand was really good (*´Д｀*) I had it grilled on both sides and split with a fork, then enjoyed it with salt, grated daikon ponzu, and Kimiya's sauce. - Tenderloin 200g (14,000 yen) ... The tenderloin on this day was quite light. Of course, the meat is tender and can be split with a fork. With this meat, I could probably go for 400g (*≧艸≦) - Rice Medium (350 yen) ... If you're going to eat Rikichan's meat, rice is a must! This time, I went for a medium serving, but I should have definitely gone for a large... - Soup (800 yen) ... A soup made by simmering the tendons of tenderloin and Chateaubriand. It's delicious served piping hot. - Dessert (complimentary) ... Warabi mochi from Kohyodo. It's decorated with matcha chocolate flakes and black honey in the shape of pine needles, which is lovely (((o(*ﾟ▽ﾟ*)o)))♡ I appreciate this kind of thoughtfulness (*´ω｀*) <Drinks> Prices are excluding tax - Kakuhai Highball (600 yen)

About a year ago, I visited "Rikichan Gion Store" and was amazed by the incredible taste, which changed my perception of meat. Rikichan is a black-haired Wagyu fillet specialty store where you can cut the meat with a fork. I heard that they have opened a new store in Osaka Kitahama, so I decided to visit Rikichan again to enjoy their food. The location is very convenient, just a minute walk from Exit 3 of Osaka Metro Sakaisuji Line Kitahama Station, close to Tosabori River. The restaurant is spacious with all tables for four people, which felt luxurious for two of us. We ordered the following items for two people: - Fillet 200g for 15,400 yen - Chateaubriand 200g for 17,600 yen - Kimchi 3 types for 1,200 yen (cucumber, yam, Chinese cabbage) - Namul 3 types for 1,600 yen (lotus root, komatsuna, bean sprouts) - Soup 800 yen x 2 - Rice 350 yen x 2 We couldn't order wine as they only serve it by the bottle, so we had a couple of highballs instead. We started with kimchi and namul while waiting for the meat. The kimchi was not too sour and had a perfect balance of flavors, while the namul was refreshing and light. The staff carefully cooked and cut the Chateaubriand and fillet for us. The Chateaubriand had a gentle sweetness and a light taste, while the fillet was incredibly tender and fluffy. Both meats were served with different sauces, enhancing their flavors. The quality of the meat was outstanding, sourced from female cows and prepared with attention to detail. The menu is simple, offering only fillet and Chateaubriand in 200g or 300g portions. The side dishes are also minimal, focusing on the high-quality meat. Although I was initially skeptical about a meat-only menu, I was pleasantly surprised by the deliciousness of the meat. Rikichan truly made me appreciate the value and taste of meat once again.

This is a shop located right outside the 28th exit of the subway and private railway Kitahama Station. It is located on the basement floor of a pharmacy. As you go down the stairs, you will see a black-themed store with a luxurious feel. The interior is very spacious and gives a very clean impression. This time, I had a leisurely dinner in a private room at the back. (Private room fee +10%) First, I was drawn to the delicious soft drinks and quickly placed an order. Soft drinks ★ Mikan Juice with Lots of Pulp 700 This juice is full of pulp and rich, so delicious every time you drink it... words like "delicious" slip out! ★ Grated Apple Juice 700 This one also has lots of pulp and is very rich! The lineup of soft drinks shows the seriousness of the shop. The menu is very simple and easy to understand. ★ Hare 200g 14000 Surprisingly tender - I was amazed! It tears easily with a fork. I've never seen meat that can be torn with a fork before. The truffle salt, original sauce, demon grated ponzu, lemon juice, garlic, etc. were all delicious, but I especially liked the demon grated ponzu and truffle salt because they were so refreshing and easy to eat. As a specialty shop for female black wagyu tenderloin, the meat itself is not juicy but very light and easy to eat, and does not get heavy, so it was perfect to eat first! ★ Chateaubriand 200g 16000 This is truly amazing! The meat is incredibly tender! The demon grated ponzu and truffle salt are still recommended. You can eat it deliciously without feeling heavy even if you eat too much. The meat is cooked to perfection by the staff at the shop. They still check the grilling at Nara Kimiya once a week. ★ Kimchi 3 types 1200 Yam, cucumber, Chinese cabbage Quite authentic and spicy, it increases the deliciousness and appetite. ★ Namul 3 types 1600 Lotus root, bean sprouts, komatsuna The lotus root with eating chili oil is excellent, and it's very appetizing. I felt the shop's commitment to Namul, and it was truly delicious. ★ Secret Menu: Tongue This is a secret menu. It's thick, juicy, and satisfying to eat. Lemon juice went perfectly with it! It's a secret menu, so it's not on the menu, but you can order it and eat it! ★ Beef Tail Soup 800 Beef tail soup simmered for 8 hours. This is delicious! It has a rich flavor and tastes great. I was able to drink it smoothly even when my stomach was full, and it was a blissful moment. ★ Dessert It's so photogenic and cute! It's warabi mochi, but the plate is designed to look like soil with a pine tree growing on it. The part of the tree is covered in black honey, and the part of the pine tree is matcha chocolate. Two pieces of warabi mochi are placed like the moon on top, and it was very cute. It kept me entertained until the very end! When I asked about the secret of the shop's deliciousness, I found out that they use the same ingredients as Nara Kimiya for marinating sauces, rubbing sauces, and everything from meat procurement to iron plates and charcoal! The spaciousness of the private room allows you to relax and enjoy a private time, making it a very satisfying dinner! It is perfect for celebrations, anniversaries, and important meals. Thank you for the meal!

During a business trip to Osaka, I was treated to an exquisite steak at a black-haired Wagyu beef fillet specialty shop. The restaurant is located in a hidden gem-like setting in a building B1F, just a 1-minute walk from Kitahama Station. It is marked by an Orange Pharmacy. I took the Midosuji Line from JR Osaka Station and walked from Yodoyabashi, which was supposed to take 7 minutes, but I got lost and ended up taking 10 minutes (^^; I was running late so I didn't have time to take photos inside the restaurant. The restaurant is called Kimiya, a top-class yakiniku restaurant in Nara Prefecture. The manager is the top disciple of Kimiya in Nara, and everything from the marinating sauce, rubbing sauce, meat procurement, iron plate, and charcoal are all the same as Kimiya in Nara. I didn't know about Kimiya before, but when I searched, I found out it's a highly sought-after restaurant with difficult reservations. The person who invited me was excited to tell me that you can enjoy the same yakiniku as Kimiya in Osaka. They even mentioned that they go to Kimiya once a week to check the grilling quality. I had an a la carte meal. The order was left to the chef. I had a Kimchi platter with 3 varieties, a Namul platter with 3 varieties, and a soup made by simmering beef fillet for 8 hours. The main dish, a 300g Chateaubriand steak, was brought to the table. The meat is so tender that it can be easily cut with just a fork, no knife needed. The staff grills the meat for you, and they serve it on a bed of cabbage to ensure it doesn't get overcooked. Truffle salt, ponzu with grated daikon, and homemade sauce are provided for dipping. The flavors of truffle and beef complement each other perfectly. The truffle salt has an elegant taste, and dipping the meat in ponzu makes it refreshing. The soup was rich and flavorful, and I wished I could have a whole bowl of it! The meat is sourced from different regions daily, and on that day, it was black-haired Wagyu beef from Kagoshima. They also have a secret menu item that you can only order if you know about it. It was grilled perfectly and had a nice chewy texture. I would love to have it with white rice next time! For dessert, I had the Amber Hall's fresh warabi mochi. I would love to come back with my husband or friends to enjoy a meal without work involved!

It was my first visit to this restaurant. The atmosphere inside was nice and I was able to enjoy my meal at a relaxed pace. The quality of the meat was excellent and very delicious. I ordered both the Chateaubriand and the fillet and compared them. Both were really delicious. I want to go back next month.

Recently, I've been indulging in a bit of luxury unexpectedly.①I'm avoiding traveling because it's hot and crowded!②It's hot and tiring... I can't deny that.③The sales this year are doing well at the moment! Let's treat ourselves to some "good meat" instead of taking a Bon holiday, and relax♪ It's just a short walk from Osaka Metro Kitahama Station. Look for the Orange Pharmacy as a landmark when heading east on Sakai-suji. It may be a bit hard to find, but the restaurant is on the B1 floor with a modest appearance. Going down the stairs to B1, you'll find a spacious and stylish space! It seems they've been open for six months, and the atmosphere is quite different from the store in Gion, Kyoto, tailored to the local culture. Here comes "Riki-chan"! Chateaubriand! Only 600-800g can be taken from one cow, and this time it's 200g. Truly a rare cut! Here is the lineup for the day: Chateaubriand 200g *Saga beef Kimchi 3 types: Chinese cabbage, cucumber, yam Namul 3 types: bean sprouts, komatsuna, lotus root Cabbage soup *Rice cooked with Chateaubriand's tendon (large) Dessert: Warabi mochi (black honey, matcha chocolate) *Kohdodo, Dojima store This restaurant is well known to many, specializing in Chateaubriand and sirloin cuts of black beef. They only use female cows, and the owner checks the cooking once a week at "Nara Kimiya." The main attraction has arrived. Its appearance is like a "jewel"! The staff cooks it, but it's surprising how quickly they sear it, almost in an instant. They sear only the surface over charcoal, leaving it rare. And it's not cut with a knife... but with a fork! It effortlessly tears apart, revealing a clean cross-section with no sinewy texture. The beauty of the meat, the fine texture of the fibers, is immediately apparent even to someone like me who just eats meat. Time to taste it. It looked extremely rare, but there was no sinewy texture in the meat fibers! This dish is a masterpiece that condenses the essence of the meat. I enjoyed it with truffle salt, grated daikon ponzu, and homemade sauce in rotation. The marinade, the dipping sauce, and the meat selection are all the same as "Nara Kimiya." Towards the end, I savored it almost reluctantly. Finishing it off with grated daikon ponzu gave a refreshing touch, making me forget the hot weather in Osaka. The homemade sauce adds a unique flavor, serving as a palate cleanser. Wrapping the meat in cabbage and eating it with rice is also interesting. Since we have such great meat, let's enjoy it to the fullest, maybe 1-2 times... there seem to be various ways to enjoy it. This might be the most luxurious steak set in Japan. The feeling of satisfaction after finishing it, different from the initial volume... I did eat lightly in the morning. Meat with marbling is also very delicious, but as you get older, it can be a bit heavy at times. This is the first time I've consciously ordered Chateaubriand, but I don't feel guilty! This must be the reason why it's considered the best meat. Let's indulge in some unexpected luxury again. Thank you for the meal! #Steak #Chateaubriand 200g #Saga beef #Riki-chan Kitahama store #Osaka City

I couldn't go right after it opened, but I was curious so I went to check it out. The wagyu sirloin steak was delicious as expected. I could easily eat 300 grams without feeling too full. It's no wonder it's a restaurant affiliated with KIMIYA. The location is a bit hard to find since it's underground.

The Chateaubriand is extremely delicious at this restaurant, cooked perfectly by the staff. They have a roaster so there is no smoke. The restaurant is spacious so reservations are easy to get. I would love to go back when I crave delicious meat.

I visited Riki-chan Kitahama branch, the next head chef of the super popular restaurant Kimiya in Nara, where reservations are nearly impossible to get. Located in the basement of a building near Kitahama Station, the restaurant is marked by a sign in front of a wall covered with ivy and stairs leading down. Upon opening the luxurious black door, you enter a chic and sophisticated atmosphere with spacious tables, booth seating, and partitions for privacy. The restaurant specializes in black-haired female beef tenderloin, offering only two types: tenderloin and Chateaubriand. Customers simply choose the cut and weight of the meat. The menu includes kimchi, namul, soup, and rice only, with wine available by the bottle and other alcoholic beverages priced reasonably. The highball served in a thin glass is perfectly balanced and delicious. The kimchi platter with yam, cucumber, and Chinese cabbage is spicy and pairs well with the highball. The namul platter with lotus root, komatsuna, and bean sprouts is also flavorful. The Chateaubriand, sourced from Kagoshima prefecture on this particular day, is beautifully marbled and thick. The meat is cooked over charcoal rather than gas, following the same process as Kimiya to maintain quality. The meat is tender and flavorful, easy to tear with a fork, and served on cabbage to stay warm and moist. The truffle salt enhances the tenderness and flavor of the meat. The high-quality fat makes the meat light and juicy, with a crispy exterior and rare interior. The soup made from the shank of tenderloin and Chateaubriand is rich and flavorful, perfect for savoring. The dessert, a matcha chocolate and black honey warabimochi from Kohakudo, is beautifully presented.

We order either the Chateaubriand or Helle course by gram weight. When there are about 4 people, ordering both allows you to enjoy both types of meat. The meat is light and so tender that it melts in your mouth. We also ordered the tongue as a single item and finished it all. This is a restaurant that you'll want to visit as a treat once in a while!

Osaka, Kitahama "Black Wagyu Beef Sirloin Specialty Restaurant Charcoal Grill Rikichan Kitahama Branch" opened on March 15th, just a 1-minute walk from Osaka Metro Kitahama Station. It is a black wagyu beef sirloin specialty restaurant run by the top disciple of a famous Nara restaurant "Kimiya". The main branch is located in Hotarugaike, Toyonaka City, and they also have a branch in Gion, Kyoto. The restaurant is operated by the meat wholesaler "Taki" in Toyonaka City, and it is a branch of the Nara yakiniku restaurant "Kimiya". They are committed to maintaining the quality of the meat by regularly visiting the head chef for training. The sirloin is commonly referred to as "Hire" but is affectionately called "Here" in the Kansai region. The apprentice who inherited the taste of Nara carefully selects the finest cuts and uses a secret sauce. Everything from the marinating sauce, rubbing sauce, meat procurement to the iron plate and charcoal is sent from Nara Kimiya and used in the same way. They focus on using black wagyu beef from female cows and providing the best quality available at that time. They only use the highest quality cuts made from A5 rank black wagyu beef from female cows. They use charcoal made from Kashi wood from Kumamoto, which is not too strong in aroma and does not interfere with the flavor of the meat. The chef is Takashi Taki, whose grandfather and father were both active in major meat companies, and he has been familiar with delicious meat since childhood. He naturally pursued a career in the meat industry after graduating from university, gaining experience in various aspects of the meat world such as beef processing and meat distribution. After honing his skills at a butcher shop in Takashimaya and a yakiniku restaurant in Muneemoncho, he trained at Nara's sirloin specialty store "Kimiya". He wanted to showcase his skills locally and opened "Rikichan" in December 2018 to become independent. The main items on the menu are carefully selected sirloin (200g = 15,400 yen) and Chateaubriand (17,600 yen). I wanted to eat yakiniku, so I researched and visited a highly rated yakiniku restaurant after making a reservation. [Drinks] "Oolong tea" [3 types of Namul] "Komatsuna, lotus root, bean sprouts" The seasoning is perfectly balanced, not too salty or weak. [3 types of Kimchi] "Chinese cabbage, cucumber, yam" The pickling is just right and the spiciness stands out more than the acidity, making it delicious. [Soup] "Beef soup made with Chateaubriand and sirloin" The luxurious and clear soup is made by simmering Chateaubriand and sirloin for 8 hours. It would be delicious even with rice added. [Sauce] "Homemade special sauce, truffle salt, grated daikon ponzu, grated garlic" It is delicious on its own, but the special sauce was my favorite. Mixing grated garlic into the special sauce creates a deeper flavor. [Meat] "Chateaubriand 200g" Today's meat is from female cows in Kagoshima. It is cooked on a bed of cabbage, enhancing the flavor of the meat. Despite being Chateaubriand, there is no unpleasant white marbling! They intentionally choose meat with no marbling. The clean fat is not overwhelming, fork-tender and full of meaty flavor. The grill is changed during this time. The amazing thing is that the high-quality charcoal does not produce smoke. [Meat] "Sirloin 300g" They only use female cows, so it is very tender and can be easily torn with a fork. It is easy to eat and has a light flavor, so you can enjoy it endlessly. The secret to maintaining the deliciousness is their commitment to checking the grilling at Nara Kimiya once a week. [Dessert] "Warabi mochi" Warabi mochi from Kohakudo in Dojima. Served with black honey and matcha chocolate resembling a pine tree. It was a beautiful dessert. Today, our table was grilled by the manager, Mr. Ugetsu. He grills everything, so the finish is perfect and there is no mistake in the cooking. He was very kind and attentive, making us feel comfortable throughout the meal. Tokyo.

Kimiya in Nara, a yakiniku restaurant that has been selected as one of the top 100 yakiniku restaurants and received the bronze award from Tabelog. Recently, I heard that one of Kimiya's apprentices opened a restaurant in Kitahama, Osaka. Since it was difficult to make a reservation at the popular Kimiya in Nara, my friend and I decided to make a reservation and visit the new restaurant in Osaka while on a French cuisine trip. It was a coincidence that the hotel we booked happened to be right next to Riki-chan's restaurant. What a lucky coincidence! We started with a highball and then enjoyed some refreshing yoshigoroku oolong highball. This restaurant specializes in black wagyu tenderloin and chateaubriand, using only carefully selected female cows. The origin of the meat varies by day, and on this day it was from Kagoshima prefecture. We started with a delicious assortment of kimchi and namul. The soup, simmered for 8 hours with tenderloin and chateaubriand, was rich in flavor. Then came the highlight - the meat. The manager cooked it for us, and I was surprised to see him using a fork to cut and cook it. The rare tenderloin was incredibly tender and delicious. Even the usually fatty chateaubriand was light and easy to eat without feeling greasy. The marinades, sauces, and even the charcoal used were all the same as those at Kimiya in Nara, showing their commitment to maintaining the same level of deliciousness. We ended the meal with a complimentary dessert of warabi mochi from Kohakudo. I hope they open a restaurant in Tokyo too.

When I wanted to eat something delicious in Osaka, I found out that there is a restaurant called Rikichan in Osaka, which is run by an apprentice of the delicious Nara Kimiya in Kyoto. Rikichan Kitahama specializes in black wagyu tenderloin, using only female cows. The restaurant is located in an office district with many old and valuable buildings. To get there, you exit from exit 3 of Kitahama Station, turn left, and at the first traffic light, turn left again onto Imabashi 1, then look for the third building with a stylish sign on a wall covered in ivy. The atmosphere of going down the stairs to a secret base is quite nice. This restaurant uses the same ingredients as Nara Kimiya, from the marinating sauce, tenderizing sauce, meat procurement, to the iron plate and charcoal. The cozy interior allows you to relax. Today, I ordered the Chateaubriand 300g, which is known for being particularly tender among tenderloin cuts. The marbling on the meat was so beautiful, it was mesmerizing. The restaurant selects the best meat of the day, and today it was Miyazaki beef. First, I enjoyed some appetizers like Komatsuna, mung bean sprouts, and lotus root namul. The namul made with lotus root was especially delicious. The kimchi made with cucumber, nagaimo yam, and Chinese cabbage had a perfect balance of spiciness and flavor. The main meat dish was expertly grilled by the chef, who ensures that the meat is cooked to perfection according to your pace of eating. The charcoal grill is of high quality, ensuring there are no unpleasant odors. The Chateaubriand was so tender and flavorful, it was like a dream. The chef's skill in shredding the meat with a fork was amazing. The meat was served on a bed of cabbage which absorbed the delicious flavors. The chef recommended trying the meat with just salt first, and the natural sweetness of the meat was truly delightful. The Chateaubriand's tenderness was exceptional. The meal was accompanied by daikon radish with ponzu sauce, which was so delicious that I wished they sold it. The tenderloin and Chateaubriand soup, simmered for 8 hours, had a light yet deep umami flavor. The dessert was also fantastic, with a visually stunning warabi mochi served with black honey resembling pine needles, and a matcha chocolate. It was a delightful experience to savor the dessert with different combinations of flavors.

"I came to the restaurant looking forward to 'Here'! At first, I wondered what 'Here' was, but it turned out to be the fillet meat. The Here portion accounts for 3% of a cow, making it a rare cut. This is a premium Here specialty store that exclusively serves black beef female Here on a reservation-only basis. The main menu consists of Here meat and Chateaubriand only, making it an easy choice for customers. Everyone comes here for the Here and Chateaubriand. We started with a platter of three types of kimchi and three types of namul. The crunchy lotus root namul was delicious, and I also enjoyed the yam kimchi. Next, the golden dish with the Here meat arrived, looking absolutely stunning. It was truly impressive! The staff at the restaurant cook the Here meat for you. The way they cook it is unique, and I realized I couldn't cook it as efficiently myself. They place all the Here meat on the grill and tear it apart with a fork, which was surprising. The meat must be tender to be torn with a fork. After tearing it, they place it on a bed of cabbage to prevent burning. We also ordered the soup made by simmering Here and Chateaubriand tendons for 8 hours, which was rich in flavor and delicious. For dessert, we had the Warabimochi from Kohakudo. Upon closer inspection, it looked like... a pine tree? I asked the staff, and indeed, it was a work of art. The green part was matcha chocolate flakes, and the tree part was black honey. Mixing the Warabimochi, matcha chocolate, and black honey was delightful. This restaurant is run by the top apprentice of Kimiya, a famous restaurant in Nara, and they use the same quality ingredients as Kimiya. The menu offering only Here and Chateaubriand is also similar to Kimiya. You can enjoy everything with Kimiya quality here. They also have private rooms for a relaxing dining experience."

I visited this restaurant located about a 2-minute walk from Kitahama Station on the Keihan Line for a meeting. I had been wanting to revisit since I had a delicious meal at "Riki-chan Gion Store" in Kyoto in January, and I was thrilled that my wish came true, even though it was a different branch. While looking at Google Maps, I had trouble finding my way to the underground location inside the building. I considered calling the restaurant when I found a sign and stairs next to the front entrance of the building. The interior of the restaurant was spotlessly clean, as it had just opened in March, and I believe they maintain the cleanliness by perfecting the cleaning process after closing. [Items Ordered] - Chateaubriand (300g: 18,000 yen) - Kimchi Assortment (3 types) - Namul Assortment (3 types) - Rice (medium) - Soup The Gion store offers a course-style menu, but this one allows you to order a la carte. I started with the Kimchi Assortment (Napa cabbage, cucumber kimchi, yam) and the Namul Assortment (lotus root, komatsuna, bean sprouts) while quenching my thirst with beer. Just like I thought when I had it in Gion, the kimchi here is truly delicious, of such high quality that I wish they would sell it as a product. Then came the entrance of the Chateaubriand on a golden plate. I never expected to see this divine sight again so soon! The description of the meat on the table mentions it is a rare cut that can only be obtained from about 600g to 800g from one cow, making me feel like I want to worship the dish. The meat is cooked by the owner, who trained at the "Riki-chan main store" in Nara. Once it is seared on the hot plate, it is sliced with a fork along the fibers of the Chateaubriand, placed on a bed of cabbage, and served. The cooked meat is enjoyed with truffle salt, special sauce, and grated ponzu. I usually prefer simple seasoning for meat, but adding a little garlic to the special sauce here makes it irresistibly delicious. The soup is like a concentrated version of beef broth, rich in flavor. Lastly, for dessert, I had warabi mochi from the Dojima store of Kohakudo. The staff's service was excellent, and I left wanting to revisit immediately. While it may be frequented by people on business meetings due to its location, I think it is also perfect for anniversary dates and can cater to various needs.

Today, I visited Rikichan Kitahama store. Rikichan Kitahama store is a yakiniku restaurant located in Kitahama, Chuo-ku, Osaka, Osaka Prefecture. It is a branch store run by the most famous disciple of Kimiya in Nara Prefecture. The store has a sophisticated atmosphere and specializes in black-haired Wagyu female beef fillet. I ordered the fillet for 200g for 14,000 yen. The side dishes, soup, and dessert were all delicious, and the fillet itself was incredibly light and delicious. The restaurant focuses on the quality of the meat and overall dining experience.

There was a second visit to a special meat restaurant✨️ The menu consisted of only filet and Chateaubriand✨️ Good things happen when you work hard╰(°ㅂ°)╯ Enjoy the rare and exquisite meat✨️ Only 3% of the meat from one cow is taken! From that, only 600-800g of filet can be obtained! Chateaubriand is the highest quality within the highest quality✨️ A top-class connoisseur who is particular about domestic beef✨️ Such happiness to be able to eat such meat♡ Thank you(ㅅ´³`)Thank you✨️ The grilling utensils are the same specifications as the main store in Nara✨️ Cut a thick 200g steak in front of you without using a knife, using two forks! Unseen meat cuts✂️✨️ It feels like breaking corned beef with a fork✨️ The quality is so high that you can't believe you're cutting a piece of meat✨️ You can feel the quality vividly with your eyes♡ Such happiness to be able to eat such meat♥️ The first Chateaubriand is "Saga beef"✨️ The meat melts in your mouth! Not just melts, but dissolves! A mysterious sensation❣️ Since it is lean meat, the umami of the meat is strong and there is no fat✨️ Chewing brings out the umami wonder magic✨ It's already a different genre within beef! A moving experience The filet is also of course top quality⤴️⤴️⤴️⤴️Tear it with a fork and it melts in your mouth♡ Ah, the red wine from the estate is also out of the bottle, oh no‼️No loach appeared, so on to the second one...✨️ Since it's a special occasion, let's have a second Chateaubriand✨️✨️ With "Matsusaka beef," the taste of the meat changes depending on the brand and individual, which is amazing✨️✨️ Enjoy two types of exquisite melting brand beef Chateaubriand,,,┌(._.♡)┐Thank you Kimchi and Namul are consistently delicious! The lotus root Namul has a good texture with chili oil, highly recommended♡ The warabi mochi for dessert is garnished with cherry blossoms⸜(* ॑꒳ ॑* )⸝Lovely Enjoy the visual impact‼️Enjoy the taste‼️Feel the aftertaste and say wow❣️Since it's by introduction only, let's share the joy together＼\\ꐕ ꐕ ꐕ//／／Let's enjoy Lilou and Happy✨️Bon appétit('□' )ま