In June, I visited four meat restaurants (UKAI, IAKU, Nakatsu Niku, Pome). This month, I went to both UKAI (Chef Hattori) and IAKU (Chef Tanaka), and was impressed by the different menus at both places. Chef Hattori is surrounded by talented chefs, one of whom is Chef Tanaka, who provides amazing dishes with skilled techniques. Because reservations at UKAI are difficult to get, customers come to IAKU, making it hard to book there as well. They might need to open another restaurant (laughs). Today, I enjoyed the pairing chosen by Mr. Ouchi: - Fillet Cutlet Roll: Kagoshima Wagyu, always delicious - Bonito Breast: Tottori Sakaiminato, Terrine, Red Bell Pepper Puree - Belly Meat Yukke and Sea Urchin Hand Roll: Black Wagyu belly meat Yukke, Sea Urchin, Ariake Nori - Eel: Aichi, Foie Gras Poêlé, Sakuranbo (Yamagata) - Stracciatella Cheese: Melon, Pernod, Extra Virgin Olive Oil - Turban Shell and Wood Sorrel Tagliolini: Favorite Tagliolini - 7 Kinds of Vegetables: Three chefs provide vegetables with different temperatures - Kagoshima Wagyu Fillet and Uchihira: A comparison of flavors - Clay Pot Rice: Abalone, Seri, New Burdock (free refills) - Whole Peach Compote - Herbal Tea Thank you, Chef Tanaka and Mr. Ouchi.

Today I visited IAKU in Kitashinchi, where it is always common to wait for about 4 months for a reservation. However, I was lucky to get a last-minute cancellation and was able to dine there! The first seating was at 6:00 PM in this cozy restaurant with about 9 counter seats, where you can watch the chef prepare the dishes right in front of you. The service was impeccable and the dining experience was very pleasant. The menu changes monthly, and today's menu consisted of 10 dishes. - Yamato beef fillet cutlet roll paired with Champagne de la Renaissance Brut Fullron Blanc de Blancs Grand Cru - White asparagus and Aomori cherry salmon confit paired with Donato Gianjorolla Mi Regius - Five Island Quay from Nagasaki with spicy sauce paired with Domaine Weinbach MV0 Maselassion Vogelgarten Zero Antran - French quail and Kyoto bamboo shoot with Serrano ham paired with Chateau de Vey - Brillat-Savarin passion fruit (Okinawa) cheese paired with Sicilian extra virgin olive oil - Toyama firefly squid and squid ink taglierini paired with Charlopan Tissier Marsanne Lerojurois - Nine kinds of vegetables paired with Calendar Peak Mountain Vineyard Chardonnay Each dish was beautifully presented and the wine pairings complemented the flavors perfectly. Overall, it was a delightful dining experience at IAKU.

This time, I enjoyed a pairing of alcohol and food. The best dish was the corn hot pot rice for the finale! The dishes I had were Tokachi Wagyu fillet cutlet roll, Wakayama sweetfish with Kuwata Farm May Queen potatoes, Hyogo pike conger with sweet vinegar and green onion sauce, Aichi eel and foie gras with fig, Stracciatella with mango and passion fruit, Button shrimp and abalone with caviar, Capellini with vegetables, Tokachi Wagyu beef fillet and Yamato beef Uchihira with golden corn, Amaikai chicken hot pot rice, Basque cheesecake, and honey gelato.

The food was delicious and the service was good, but I felt uncomfortable with the counter seating as I was conscious of others around me. I understand that this style of restaurant is becoming more common, but I wish I could enjoy my meal without worrying about being watched by others.

No.49IAKU @Kitashinchi Chef Hattori's affiliated restaurant is seriously the best without any complaints♪ This time, I was invited to a private party with fun friends!!!! Looking forward to the next time as we were able to secure a private room♪ #IAKU #ChefHattori #U.KAI #KitashinchiGourmetTour #Osaka #OsakaGourmet #CreativeCuisine #WantToConnectWithFoodies

- Oita Wagyu fillet cutlet roll - Wakayama sweetfish with winter chestnut baron - Hyogo conger eel with fresh sea urchin - Aichi eel and foie gras - Stracchiatella cheese with melon and Pernod - Lobster with Mochi rice - Vegetables - Oita Wagyu fillet with Kagoshima Uchihira - Abalone with summer burdock, seri, and clay pot rice - Arakawa peaches with honey gelato

Today, I visited the promising IAKU restaurant in Kita-Shinchi to try their seasonal omakase course featuring luxurious ingredients for the up-and-coming IAKU, a lively and delicious place with a bright future. The menu included specialties like fillet cutlet roll, premium beef, bluefin tuna, sea urchin, eel, lobster, seasonal vegetables, and abalone from Aomori. The vibrant and energetic service by young staff added to the charm of the place. I highly recommend IAKU for a delightful dining experience.

We had a really delicious experience from the beginning to the end of the pairing course reservation. Although I started to feel a little full halfway through the pairing, each dish was not too large in quantity, which was good. We could enjoy various seasonal vegetables and fish, so I want to go back every season. We also ordered a bento box, and it was so delicious that I wanted to order another one for the next day's lunch.

On April 19, 2023, we enjoyed the following dishes at the restaurant: - Yamato beef fillet cutlet roll - Turban shell, Karasumi, Yomogi fu - Shizuoka Kinmedai - Buri Assavaran - Okinawa Passion Fruit - Toyama firefly squid, squid ink tagliolini - Yamato beef fillet, beef tongue - Hokkaido hairy crab - Turban shell, Karasumi, Yomogi fu - Yamato beef fillet, beef tongue - Lobster, cherry shrimp, clay pot rice - Lobster, cherry shrimp, dashi tea pickles - RENAISSANCE Fleuron Grand Cru - Gérard Boulay Sancerre à Chavignol Blanc - Koei Kiku Snow Crescent Yamada Nishiki Unfiltered Fresh Sake - Wagyu fillet and grilled eel rice bowl ¥8,000- On January 7, 2023, we enjoyed the following dishes at the restaurant: - Yamagata beef fillet cutlet roll - Abalone, lobster - Ten kinds of vegetables - Gifu Aoshikubi duck, Perigueux sauce - Gifu Aoshikubi duck, soba - Yamagata beef fillet, Yamato beef Uchihira - Masutomi Shoten whitebait, shiso, linguine - Yamagata beef fillet, Yamato beef Uchihira - 36-month aged Yamato beef sirloin, clay pot rice - Stracciatella, Tokushima Sachinoka - Apple tarte tatin - Barley shochu with soda - Domaine Henri et Gilles Buisson Meursault Les Climats de Marguerite 2020 - Castello dei Rampolla d'Alceo 2015 - Caymus Vineyards Special Selection Cabernet Sauvignon Napa Valley 2017 - CHA YUAN Reve du Papillon - Wagyu fillet and grilled eel rice bowl ¥8,000-

I was taken to a highly sought-after restaurant in Kita-Shinchi by a friend. It's a counter-only restaurant where customers line up. The chef shows and prepares the meat and ingredients right in front of you. The knife skills are amazing, and each dish is beautifully presented. It's a feast for the eyes! They also offer drink pairings, so I pretty much left it up to them. I got quite drunk and ate a lot. I even received a souvenir, so I am completely satisfied. Next time, I'll make a reservation myself. Thank you for the feast!

The Wagyu beef this time was also excellent. The scallops were juicy too. The cherry shrimp and lobster rice for the finish was delicious as well. Sitting at the counter and watching the beautiful ingredients turn into exquisite dishes, the atmosphere itself was delicious! I had never tasted such fruity duck meat before. The meat looked delicious just by looking at it, and sure enough, it was delicious when I ate it.

The restaurant serves creatively prepared dishes using fresh ingredients placed in front of you. I revisited the first restaurant I visited on August 24, 2022. The dishes I had were: Yamato beef fillet cutlet roll, Hokkaido hairy crab, Turban shell, Karasumi, Yomogi wheat gluten from Toyama, Firefly squid from Shizuoka, Golden eye snapper, Amberjack, Savarin, Passion fruit squid ink tagliolini, Nine vegetable dish, Yamato beef fillet, Beef tongue, Omaar shrimp, Cherry shrimp, Clay pot rice, Nose's droplets strawberry, Shibuusto for takeout, Wagyu beef and eel grilled rice bowl (half size), Drink bottle beer, Alcohol pairing. Each dish was attractive and the staff were cheerful and efficient. The ambiance of the restaurant is also important. I enjoyed a delicious meal with fun companions. IAKU, full stomach power!

First time holding an event!? ♥ An off-meeting at the restaurant iaku, produced by the hard-to-reserve restaurant Ukai-san (*ᴗ͈ˬᴗ͈)ꕤ I have been a regular at Ukai-san since the opening, and this is my second time at iaku! I have been looking forward to this event since making the reservation‎٩( ᐛ )( ᐖ )۶✧︎*. The iaku course costs 22,000 yen and includes: - Yamato beef fillet cutlet roll, which I love! It's a crispy sandwich made with thinly stretched bread, soft, sweet, and absolutely delicious. Must-try! - White asparagus with Aomori cherry trout confit. The Italian asparagus is thick and sweet, and the confit is rare, smooth, and delicious. The escargot butter with a hint of garlic was also to my liking. - Nagasaki Goto Islands cuttlefish with spicy sauce fritters. The combination of pine nuts and green onions was excellent, with a slightly sweet and spicy flavor that I loved. - French quail and bamboo shoot fillet stuffed with minced beef, baked to perfection. Light and flavorful, with a rich sauce and the essence of prosciutto seeping through. - Brie savarin with Okinawa passion fruit. Creamy and refreshing, with a yogurt-like cheese and a passion fruit crunch that I enjoyed. - Toyama firefly squid ink tagliolini. Using the squid ink pasta from Awaji Menjo, this dish had a perfect balance of flavors with anchovies and capers. The tomato acidity and chopped olives were my favorite. - 10 kinds of vegetables including ground cherry, white abalone mushroom, shiitake mushroom, zucchini, snow peas, yellow carrots, lotus root, etc. All were delicious, but I especially loved the two fritters. Each one had a different cooking method and was incredibly delicious. - Yamato beef fillet and Kagoshima beef comparison. Both were tender and packed with flavor. The fillet was my favorite, so tender and sweet. - Lobster and cherry shrimp clay pot rice. The fragrant fried cherry shrimp and the gentle touch of Mitsuba were delightful. The second serving with added cherry shrimp for a soup dish was also fantastic. - Hyuganatsu citrus gelato made from about 5 types of citrus fruits. A refreshing dessert that was sweet but not heavy, with a meringue that was sweet and tangy. - Green tea-based tea with raspberry and cranberry. My personal top 3 were 1st place Yamagata beef cutlet roll & beef comparison, 2nd place twelve kinds of vegetables & cuttlefish, and 3rd place firefly squid ink tagliolini. It was delicious as always! #Yui's recommended gourmet. Thank you for participating in #Yui's gourmet tour. If there are many requests, I might plan another event in the future. Please make sure to visit this place, it's important. Enjoy exploring! ♥

The meat and vegetables were too delicious * Osaka. *☼*―――――*☼*―――――. IAKU. *☼*―――――*☼*―――――. Popular reservation-difficult restaurant #YuiChin gourmet meeting YuiChin invited me and I went! I was so happy to be able to go to a difficult-to-reserve restaurant and have dinner with YuiChin again. IAKU course budget 23,000-24,000 yen. Drink is British carbonated water aged for 3 years. Nara Prefecture Yamato beef fillet cutlet roll, very tender and melts in your mouth. Kagoshima black wagyu uchihira steak, tender and juicy. Left Nara Prefecture Yamato beef fillet steak, right juicy but tender and light! Charcoal salt region mustard with wasabi. White asparagus from Italy and cherry trout confit with plenty of smelt. The cherry trout is rare and creamy. Nagasaki Gotō Islands squid is tender and juicy with refreshing coriander on top! France quail whole bamboo shoot and. Quail is boneless and filled with wagyu minced meat and fillet. Inside is light and refreshing. Brie Savarin with Okinawa passion fruit Sicilian virgin olive oil creamy but refreshing with passion fruit. Toyama firefly squid Awaji noodle industry's squid ink tagliolini with nine kinds of vegetables. The saltiness is exquisite and brings out the deliciousness of the vegetable ingredients. This is quite a favorite. Lobster, Suruga Bay cherry shrimp clay pot rice. The cherry shrimp is crispy and the lobster is firm! Hyuganatsu 5 types of citrus gelato meringue beautiful and refreshing. Good raspberry cranberry, rose-scented tea all delicious and too happy. Thank you for the feast! I want to go again! IAKU Tabelog 3.73 top 5000 Osaka City, Osaka Prefecture Kita-ku Sonezaki Shinchi 1-3-30 Kitashinchi KOHDA Building 6th floor Room 606B Closed on Sundays and Mondays.

It seems like a difficult-to-book restaurant, but a lovely lady managed to get a reservation for me after waiting for a few months. The luxurious ingredients were plentiful...♥️ The clay pot rice was delicious and I ended up getting seconds. There was a small issue, but they handled it flexibly, which was also a plus.

First visit. It seems like there's a 3-month wait for lunch reservations, but I was lucky enough to get a spot. I had the lunch course at the 9-seat counter with wine pairing. The menu for the day included: ○ Shimane Wagyu fillet cutlet roll ○ Italian white asparagus, Wakayama's first bonito ○ Nagasaki cuttlefish with spicy sauce ○ French quail with baby cabbage ○ Brie Savarin with Ehime blood orange ○ Lobster, sea urchin, squid ink tagliolini ○ Nine kinds of vegetables ○ Shimane Wagyu fillet, New Zealand lamb ○ Honmaguro tuna, lily root, clay pot rice ○ Hyuganatsu citrus gelato. Every dish was delicious and beautifully presented. They even showed us the ingredients before cooking, which was entertaining. The famous fillet cutlet roll was a delight from the start. The asparagus and first bonito had a wonderful texture. The cuttlefish had a Chinese twist with a hint of coriander, very tasty. Inside the quail, there was Wagyu mince and foie gras. The Brie Savarin with olive oil was refreshing yet rich in flavor. The squid ink pasta with karasumi flakes and sea urchin was delightful. The lobster was firm and juicy. The nine kinds of vegetables were prepared in various ways, each one delicious. The fillet and lamb chop were both delicious. The clay pot rice with lily root was fluffy and tasty. The marinated tuna, egg yolk, and salmon roe on top made for a delicious seafood bowl. The desserts were also delicious. Everything was tasty! I was amazed at how such wonderful dishes could be created in such a small kitchen. The chef was friendly and made the experience enjoyable. It was all very delicious. Thank you for the meal!

I visited the fully reservation-only restaurant "IAKU" in Osaka city. The restaurant opened in September 2022 and is known for being extremely difficult to book, with a 3-month waitlist. It is located a 5-minute walk from JR Tozai Line Kitashinchi Station. The restaurant is on the 6th floor of the Kohda Building on Doshima Kamidori Street, just off the main road. The entrance is exciting and inviting. Inside, the space is stylish with calming colors, featuring a comfortable counter with 9 seats. Here is the menu I enjoyed: - Hokkaido Wagyu Fillet Cutlet Roll - Marinated Firefly Squid with Aioli Sauce, Uni, and Yuzu - Matsuba Crab and Morel Mushroom Crab Cream Croquette with Lobster Americaine Sauce - Roasted French Quail with Stuffing - Stracciatella with Miyazaki Kumquat Compote and Extra Virgin Olive Oil - Abalone and Bamboo Shoots Linguine with Wood Sorrel Sauce - Ten Kinds of Vegetables - Hokkaido Wagyu Fillet and Kagoshima Uchihira - Lily Root, Edamame, and Nagasaki Blackthroat Seabream Clay Pot Rice - Fondant Chocolate with Strawberry Gelato Personal impressions: The Wagyu Fillet Cutlet Roll was unique and delicious, with the fillet cutlet wrapped in bread and baked to seal in the meat's flavor. The presentation was also impressive, showing attention to detail. Overall, it was a high-quality dining experience. Thank you for the meal.

Course ¥22000 is too luxurious, I was a little nervous haha. I'm not a fan of lamb, but it was delicious here! Thank you for the feast! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ #sake #drinkingwomen #drinkingtagram #gourmetintroduction #Osaka #honestopinion #tastebuds #checkotherposts #differsperspectives #enjoyment #reservationdifficultstore #iaku #Kitashinchi #dinner #Osakagourmet #Osakadinner

I was lucky to get a reservation at IAKU. Located on the 6th floor of a building, the entrance is quietly lit up by a cow figure. There are 9 seats at the counter. It starts at 9 PM. I was hungry. Since I have work tomorrow, I decided to skip the beer. The staff were very friendly. I started with a fillet cutlet roll made with Aomori beef, followed by dishes made with seasonal ingredients. The grilled beef tongue was cooked perfectly. For the finale, we had a comforting clay pot rice with lily root, blackthroat seaperch, and karasumi. The dessert tea was also delicious - a berry-flavored green tea. Thank you for the feast! (•́✧•̀)

I heard it was delicious so I visited here. Located inside a building in Kitashinchi, this place has only a counter and young chefs inside. I had the pairing course. The rolled cutlet was tender and the meat flavor soaked into the bread, delicious! The dish with Ao-ri squid and sea urchin mixed sourness and saltiness perfectly. The lamb was just amazing! Especially the meat around the bone was incredible. I tried Stracciatella for the first time and it was delicious! The abalone was surprisingly tender, and the Talyan pasta was thin like somen noodles and tasty with the sauce. I want to try the Aomori beef fillet and beef tongue comparison again! The grilled blackthroat seaperch in a clay pot was perfectly cooked. They even sprinkled karasumi on it. The dessert was also delicious, and it was a very satisfying night.

Today, I visited IAKU in Kitashinchi for dinner, which was my second visit in three months. This restaurant serves delicious creative dishes inspired by U.KAI. The lively atmosphere with young staff members working efficiently is very pleasant. As part of a group that also owns a yakiniku restaurant, IAKU offers excellent cuts of meat such as Nara Yamato beef fillet and tongue, as well as lamb. They use a variety of seasonal vegetables and spices, and their desserts like fondant chocolate with strawberry gelato are also top-notch. I highly recommend IAKU for its wide selection of delicious ingredients and the opportunity to enjoy wine pairings. Today's menu costs 35,750 yen, and the alcohol pairing course costs 35,200 yen.

Located in Kitashinchi, IAKU is a sister restaurant of the popular and hard-to-book UKAI. It is expected to open in September 2022 with high anticipation. With a stylish entrance, I opted for the 8-seat counter lunch experience. The menu consists of a 10-course meal rotating 5 dishes at a time, typical of a UKAI sister restaurant. The highlight was the comparison between the Uchihira and Filet. The Uchihira had a satisfying texture while the Filet was tender, ultimately favoring the Filet. Overall, the meal was delicious until the end. #IAKU #KitashinchiGourmet #UKAI