Delicious meat can be enjoyed here! This popular yakiniku restaurant is located near the Minjoen Station. The spacious interior is recommended for families, and there is even a second floor. The assorted sets like the top loin, harami, and kalbi are all delicious. The "kuri" is from the shoulder and upper front leg of the cow. It is a lean cut with rich protein and a slightly firm texture, making it tasty. I love horumon (offal), and this place serves the best! I had a great time enjoying delicious food and drinks with my friends. And of course, the cold noodles at the end are a must-have. Even when full, you can still enjoy the smooth noodles. It's convenient to have a butcher shop next door as well. I definitely want to visit this place again soon! (*^^*)

A little while ago, I had some authentic "meat" in Kita-Shinchi and ended up here. Nowadays, even on social media, there are various discoveries to be made from the content shared, so it's not something to be dismissed haha. I don't post much about my main job, but I'm quite enthusiastic about promoting "Tabelog"? I enjoy exploring, so this is fun too. It's located in an area where I work, but it seems more like a residential area than I thought. It was already dark when I arrived, so the impression might be different if I walked during the day. Well, it was quite a walk from Tennoji Station haha. "Takiman" seems to follow the tradition of a long-standing shop, but the atmosphere is not heavy, and the interior is cozy. The energetic staff exude a youthful vigor, which is nice to feel. This time, I invited the president of the contracting company to spend a little extravagantly. Rare steak, somen, beer. Upon arrival, I slowly looked at the photos on the wall and had a feeling of what to order. Of course haha. The original name of Yukke? The dish we had later also showed the careful preparation in its texture at this point. Kimchi platter, Narm platter. I usually go for meat, but to enjoy high-quality meat, you also need some chopstick rests. As we approached the finish, these came into play. Upper salted tongue x2. First, let's start with that, following the pattern of my partner who frequents Tsuruhashi. My impression is that I like it thick! My partner usually eats the thinner ones? That's the comment haha. At first glance, I thought of it as a luxurious choice if I think of it as the "Japanese beef" version of the "beef tongue" I ate in Sendai, which I love. In Sendai, I hear it's American or Aussie. Upper loin, special harami, triangle kalbi, kuri body. These four! No need for words anymore. I enjoyed one piece of each in the order of top left, bottom left, top right, bottom right, and the upper loin. With this first piece, all the past was updated! It's a good match for Kita-Shinchi... I've seen the best of my recent explorations. What a moderate elasticity... It's a strike without melting too much. Both of us straightened our backs with this one piece. Special harami. I consider harami to be a luxury item, but my partner didn't have high expectations, thinking it might suit his taste for Tsuruhashi... He says it's a completely different thing. He usually let me have it, but the last piece was amazing haha. Triangle kalbi. It's the best quality meat that looks like it's been drawn in a picture! The goodness is updated in the order of eating the four types, but when you go back to the original, each part is indispensable. You can tell that you are overwhelmed by the truly soft texture when you return to this part for the second time. Kuri body. Even though I was KO'd with the triangle kalbi, I'm back here for the second time... I fainted haha. The slight stickiness in texture increases a little with the difference in parts. The "glowing" meat you can see in the picture is not something you see often, right? The knife must be good too. I happened to see them cutting it when I was leaving my seat, and I feel like I can understand the deliciousness of the meat I've had so far in their careful every move. It was my first time trying this part, but I learned it with this haha. Shimachou, grilled senmai, tsurami. I usually eat "horumon," so I'll have it since I'm here. I was already quite satisfied, but I was a little more relaxed, in casual wear? My partner was already in a "refreshing" mode, but he praised the shima chou! He must order it often in Tsuruhashi. He said he doesn't go to yakiniku often, but he goes there 3-4 times a year haha. The grilled senmai is also quite a big deal, and my favorite tsurami also surpasses the horumon shop in Matsusaka. Cold noodles. I was already full, but I couldn't leave without eating them haha. I could have chosen the half size as "half cold noodles," but I was sure I could finish it! So, I asked for the normal size. The noodles have a firm texture, and the soup is refreshing, so I finished it easily. Well, I had a feeling from the first dish that it would end up like this haha. I had the chocolate vanilla and it was really delicious! The manager and the staff were quick and had a good impression with their humble attitude. The appearance is ordinary, but it's surprising that such a restaurant exists in the world.

This is a popular yakiniku restaurant located a short distance south of the Kuwazu 3-chome intersection on National Route 25, east of Kintetsu Minami Osaka Line Kawahoriguchi Station and JR Hanwa Line Mioageen Station. The restaurant, which opened in June 2019, is always bustling with customers passing by. Although the restaurant does not offer lunch and does not seem suitable for solo diners, it has become a popular destination even for those coming from afar. When invited by old friends to visit this restaurant, I seized the opportunity and visited for the first time. The restaurant has a total of 60 seats, including 6-person table seats and raised seating areas. The other customers were mostly families and groups. I started with a toast with a draft beer, which tasted especially delicious on a hot day. Not being very knowledgeable about yakiniku, I left the ordering to my friends. The first dish that arrived was the "rare steak somen", which had a tartare-like rareness. When mixed with crushed egg yolk, the flavor of the meat, sauce, and the creaminess of the egg combined to create a delicious taste. Grilled items included "thick-cut tongue", "upper harami", and "maruchou". Each was grilled on the gas roaster at the table. The "thick-cut tongue" was indeed thick, and when seared, it opened up like a pine cone. It cooked quickly due to its thickness, so it was best to remove it early. The tenderness of the harami and lean meat made me wonder why they were so tender. The concept of sourcing the best meat available at any given time, regardless of origin, seems to come from the confidence of the discerning eye. The "maruchou" offal had a freshness that was unique to a butcher shop. When placed on the roaster, the white maruchou began to melt and shrink, creating a juicy and fluffy texture. Each roaster had a powerful exhaust duct, so the restaurant did not feel smoky. However, depending on the wind direction, the fragrant smell of the grilled meat could drift towards my home, which was a bit of a nuisance...

I really wanted to eat yakiniku, so I decided to go to a yakiniku restaurant run by a butcher shop. I started with ordering white kimchi, bean sprout namul, tongue, harami, and tetchan! The tsurami, which I ordered later, came after the kimchi and bean sprouts. I wished they had brought the tongue first. All the meats were delicious, but harami was my favorite. I will definitely visit again when I crave yakiniku. Thank you for the meal.

Everything is a direct-operated store of Takiman Seiniku-ten in Chateaubriand Higashi Osaka, which has been in business for over 70 years, so the quality and lineup are exceptional. The marbling is irresistible ✨ and the delicious fat melts in your mouth. The hormone is also fresh and springy, and the sauce is tasty, making the rice go down smoothly. High-quality meat is provided at a reasonable price, so it is highly recommended. - Rare Steak Somen: You can enjoy it raw with Wagyu beef. It was amazing!! - Special Assorted Plate: Sagari, flank, and rare cuts made my mouth feel like heaven. - Hormone Assorted Plate: Heart, hormone, and crunchy textures, the more you chew, the more delicious it gets... I didn't know fresh hormone could be this tasty. - Kimchi Assorted Plate: If I lived closer, I would definitely take some home. The kimchi was exquisite. - Egg Soup - Rice: It is recommended to make a reservation as it tends to be crowded. Yakiniku Hormone Takiman @yakiniku_takiman 2-13-12 Kuwazu, Higashi Sumiyoshi-ku, Osaka City

Yakiniku Hormone Takiman, a yakiniku restaurant directly operated by a 70-year-old butcher shop, serves incredibly delicious meat that melts in your mouth with every bite. From start to finish, you'll feel nothing but happiness. The cost performance is outstanding, making it a must-visit for yakiniku lovers. Located in a residential area with not-so-great access from the station, but if you love yakiniku, you definitely need to go. Yakiniku Hormone Takiman 2-13-12 Kuwazu, Higashisumiyoshi-ku, Osaka, Osaka #OsakaGourmet #KansaiGourmet #Takiman #YakinikuHormoneTakiman #YakinikuHormoneTakiman I mainly visit cost-effective restaurants in Osaka and its surroundings. Follow me on Instagram @kazstagram369, TikTok @kazzz48, and Lemon8 @kazzz369 for the latest updates. Instagram is the fastest source for the newest information. Thank you for your follow!

This time, I visited "Yakiniku Horumon Takiman", a local favorite restaurant that is child-friendly. The restaurant has a large tatami seating area and offers meat directly from a butcher shop. The prices are reasonable and the atmosphere is welcoming. The restaurant is located in the Misaki-en area near Miocho Station. The "Manpuku Party Course" for 6050 yen is a popular choice, offering 7 types of meat, 4 appetizers, 3 side dishes, and all-you-can-drink. The portions are generous and the quality of the meat is excellent. The grilled salted tongue and assorted horumon are must-try dishes. Overall, the experience was satisfying and worth the visit, especially for families. I will definitely come back again. Thank you and goodbye!

Visited in August 2022 ◎ At the time of posting, the restaurant had a rating of 3.08 on Tabelog (32 reviews). Today, I visited "Yakiniku Horumon Takiman," a place that serves delicious meat and hormone dishes. There is a coin parking lot right in front of the restaurant, making it convenient for those arriving by car. I forgot to take a photo of the coin parking lot this time, so please check the previous photos if you're interested! No matter what you order at this restaurant, it's mostly delicious, so this time, I left it up to the restaurant except for the kimchi and namul assortment. Here's what came out when I left it up to them: ------------------------------------------ ⏺️Draft beer ◆Kimchi assortment ◆Namul assortment ◆Rare steak somen ◆Upper tongue ◆Upper harami ◆Upper loin ◆Bara harami ◆Kiri-meat ◆Frank ◆Kokoro ◆Shima-cho ◆Tanzura ◆Hachinosu ◆Akasen ◆Egg soup ------------------------------------------ First, a toast with beer (^_^)／□☆□＼(^_^) I always order green onion salt and grated wasabi because they go well with various meats. Just the grated wasabi alone can make you drink a whole beer! We started with the upper tongue and tried various meats, but they all had a stable taste. They must be selecting the best meat of the day without sticking to a specific region. And the most surprising thing today was the hormone assortment! Kokoro, Shima-cho, Tanzura, Hachinosu, and Akasen - all five types were exquisite. I'm not particularly a fan of hormones, but with this quality, I could be satisfied with just hormones at this level. So, this time, I decided to raise the rating a bit! Thank you for the meal.

- [Meat shop owned! A yakiniku restaurant where even the cutting is wonderfully delicious] Osaka City, Higashisumiyoshi-ku, Bishoen Yakiniku Hormone Takiman @yakiniku_takiman On the way back from an outing, I called the restaurant from the car to reserve a seat and made a mad dash. It was around 17:20 on a weekday, so I had plenty of time. We had been to Rinku Premium Outlets and the restaurant was right across the street, with a cheap coin parking nearby. This was my third visit to this restaurant, and it never disappoints. The quality of the meat is top-notch and I highly recommend it. Here are some of the dishes I enjoyed: - Non-alcoholic beer for the driver and a cold draft beer for me - Kimchi assortment for ¥640 - Namul assortment for ¥540 - Specialty rare steak somen for ¥1,100, a unique dish with thinly sliced Japanese beef - Harami sashimi for ¥1,790, a personal favorite - Premium salted tongue for ¥1,190, thick and delicious - Recommended assortment for ¥5,590, with five rare cuts of meat We also ordered Bibimbap (half size) for ¥550 and the new Ume Cold Noodles for ¥860, both of which were delicious. The restaurant also offers free Ume Oolong Tea if you add them on LINE as a friend. On the way out, they even gave us complimentary candies. I also did some shopping at the adjacent Takiman butcher shop, where I found good quality meat and side dishes at surprisingly low prices. I bought some sauce to take home as well. The coin parking cost around ¥220 for about an hour and ten minutes, which was very cheap. Overall, the experience at Takiman Yakiniku was excellent, and I highly recommend it to anyone looking for delicious yakiniku in Osaka.

Yakiniku Hormone Takiwan @ Osaka City Higashi Sumiyoshi Ward Kuwazu Blog ⇒ Everyday meals of an old man in Kawachi, sometimes alcohol. About 8 minutes walk from Kawaibuchi Station on the Kintetsu Minami Osaka line, [Yakiniku Hormone Takiman]. I thought it might settle like this, but recently the number of new coronavirus infections has been increasing again. Information that it is spreading considerably at facilities related to my work... The government is said to have no plans to restrict activities, but with the current administration's ad hoc approach, I wonder... If that's the case, it's human nature to want to go to a restaurant you want to eat at before an emergency declaration is issued. This place with a red lantern that catches the eye. The son of "Takiman Seinikuten", a long-established meat shop that has been in business for 70 years in Kawachihanaen, East Osaka, runs this restaurant. His uncle also runs "Yakiniku Takiman" in the same Hanazono area. I have visited "Yakiniku Takiman" twice before, and it has been my favorite since I was invited by my friends' meat club. With a meat shop attached, you can enjoy top-quality meat at a reasonable price. There are 3 table seats and 3 tatami seats each. There is also a second floor with tatami seats, and they can accommodate up to 30 people for banquets. The menu includes a regular menu in a book format, as well as daily recommendations written on a whiteboard. ◆ Draft beer (medium size) 450 yen Last time, I was driving so I endured, but this time I'm taking the train, so beer is a must〜ヽ(･∀･)ﾉ Cheers♪ My partner had oolong tea (240 yen). Let's eat. ◆ Kimchi Assortment 640 yen The absolute starter for yakiniku. Chinese cabbage, oi kimchi, cutugi, the three sacred treasures. Takiman's kimchi has just the right amount of spiciness and richness. ◆ Namul Assortment 520 yen When eating meat, be sure to eat plenty of vegetables♪ Namul, which I didn't even look at when I was young, is now essential at this age. Zenmai, bean sprouts, spinach, red and white namasu. Like the golden quartet of the 1982 World Cup in Spain, with Toninho Cerezo, Falcao, Socrates, and Zico. Well, those who know, know... laugh ◆ Rare Steak Somen 1,100 yen At Takiman, where there is a meat shop attached, you can also enjoy raw meat with peace of mind. This rare steak somen, in particular, has been my favorite since I first tried it. It uses carefully selected Japanese beef thigh meat, which has a soft and chewy texture. The egg yolk that flows out looks mysteriously divine...(^_^)v Ah~ a fine-grained texture that clings to the tongue. A luxurious overflow of umami, the harmony of egg yolk's richness and sweet and savory sauce♪ The quality of the meat used is so high that it is also used for steaks. It must be delicious. ◆ Premium Salted Tongue 1,190 yen x 2 servings The starter for grilled dishes is definitely salted tongue. No, really, what a beautiful meat quality~♥(ˆ⌣ˆԅ) The quality of the meat can be affected by the procurement situation, but having a meat shop as the parent company reduces that variability. It has a decent thickness, and you can feel the right elasticity even when grilling it. Squeeze some lemon for a refreshing taste. From the crispy bite to the chewy and enjoyable elasticity. The sweet, sweet meat juices that overflow. My excitement is rising~₍₍⁽⁽(ી(◔‿ゝ◔)ʃ)₎₎⁾⁾ ◆ Recommended Assortment 5,590 yen Takiman has a wide variety of meat options, so it's hard to decide what to eat. In such cases, this recommended assortment might be a good choice. It includes recommended items for the day, allowing you to enjoy various cuts. The luxurious 5-piece assortment includes hanesita, misuji, kainomi, hagoita, and kuri-mi...ヽ(≧∀≦)ﾉ・Hanesita is a part of the back side of the cow's neck, also known as shoulder loin. It is well-marbled, but...

This is an area that I don't usually visit, but we decided to check out the long-established Takiman Butcher Shop in Higashi-Osaka, which has been operating for over 70 years! Accompanied by the gourmet M from Mie, we tried out the meat dishes at their branch in Higashisumiyoshi-ku. Here's what we had: - Special Harami Sashimi: A dish that showcases the freshness of the meat with a unique texture. The creamy orange yolk is mixed in to enhance the flavor. - Fresh Senmai: Crispy and fresh, but the sauce was a bit too sweet. It seems you can choose between sweet miso or mustard vinegar sauce. - Thickly Sliced Tongue: Served without salt, so you need to sprinkle some rock salt from the table before eating. The meat is tender and juicy. - Thickly Sliced Fillet: Highly recommended! The meat is tender and has a unique texture that is satisfying. - Special Harami: Beautiful marbling similar to what I saw at "Macchan" in Higashi-Osaka. Very juicy and flavorful, but one serving is enough. - Grilled Shabu: We ordered the lean slices instead of the premium ones, and it was cooked a bit too much. It's better to order the premium loin slices for this dish. - Shimacho: Despite being told it's not too fatty, it turned out to be quite fatty. Couldn't eat much of it. - Upper Min: Thick but easy to eat with a light and delicious flavor. - Ume Cold Noodles: A refreshing dish to cleanse the palate after the meat dishes. The noodles have a great texture and the combination of flavors is perfect. Overall, the experience was enjoyable, but there were some minor issues with the seasoning and communication with the staff. It's recommended to try the daily specials next time.

This is a 70-year-old meat shop-owned yakiniku restaurant that is famous for its high-quality meat and reasonable prices in the area. The nearest station is Mioen Station, but it's a bit of a walk. However, when you think about the delicious meat waiting for you, the distance is not a problem at all. I arrived at the restaurant around 7:30 pm and it was packed, showing its popularity. The interior has a homey atmosphere with a lively and cheerful staff, creating a vibrant atmosphere. I asked the staff for recommendations and ordered the following: - Namul Assortment: A generous and refreshing dish. - Kimchi Assortment: Easy-to-eat kimchi with mild spiciness and acidity. - Harami Sashimi: Melts in your mouth and incredibly delicious. - Rare Steak Somen: Mouthwatering flavor that is irresistible. - Upper Salted Tongue: Crispy texture, juicy, and flavorful. - Recommended Assortment: Various cuts of meat that were all delicious. - Egg Soup: Fluffy egg soup with a hint of sesame oil. - Ume Cold Noodles: Refreshing cold noodles with a chewy texture. - Warabimochi Ice Cream: A delightful combination of warabimochi and ice cream. Overall, the quality of the food exceeded expectations, and I highly recommend making a reservation in advance due to the restaurant's popularity.

After live performances, I've always craved for meat, but recently I realized that I also crave for meat after playing airsoft. I dragged my exhausted and bruised body to Takeman, a yakiniku restaurant, after a session of airsoft. It was packed, so it might be a good idea to make a reservation. I started with a toast with a glass of draft beer. Ah, it goes down smoothly. I ordered a kimchi platter for 640 yen, namul platter for 520 yen, harami sashimi for 1790 yen, rare steak somen for 1100 yen, premium salted tongue and harami each for 1190 yen, premium loin for 1490 yen, lamb sirloin for 1000 yen, premium beef tripe for 890 yen, and assorted offal for 790 yen. I also ordered cold noodles for 860 yen. The rare steak somen was like yukhoe, with a sweet sauce and egg yolk coating the rare meat, making it delicious. I slurped it up like noodles. The harami sashimi was so thick that I wondered if it was meant to be grilled. The sweetness of the meat when chewed was amazing. Very tasty. If sashimi is tasty, then of course it will be tasty when grilled. The premium salted tongue was slightly thickly sliced, with a good chewy texture. The premium loin had more fat than I expected, but surprisingly it was light. But as I'm getting older and can't handle too much, next up was the lamb sirloin. The unique meaty texture and rich flavor of lamb. The salt was really tasty. All the offal had no unpleasant smell, and were carefully prepared. A must-try is the heart. The crunchy muscle part with the perfect balance of sweet fat around it. I haven't thought heart was very tasty before, but this one was really delicious. The cold noodles at the end had a chewy texture. The slightly sweet soup was mixed with vinegar. Ah, it was delicious. The quality of the meat is good and the prices are reasonable, which is great. The only downside is that the restaurant is hard to access, but well, most delicious yakiniku restaurants are usually located in inconvenient and remote areas for some reason.

Today we went to Mioen, where there is a yakiniku restaurant run by a butcher shop that offers high-quality meat at a reasonable price. We arrived at the restaurant after 6 pm. The restaurant is located about a 15-minute walk from Mioen Station on the JR Hanwa Line, in a residential area. Adjacent to the butcher shop, there is a restaurant with lattice windows and a red lantern, making it impossible to pass by. Inside the restaurant, there are three tables with sunken seating and four tables with chairs, all equipped with roasters. We were seated at a table with chairs. The menu ranges from typical items to Chateaubriand, reflecting the quality of a butcher shop. The meat is lightly seasoned with salt-based marinade, so we asked for toppings like green onion salt and minced wasabi to enjoy it without dipping sauce. Personally, I found the green onion salt to be a hit. Wrapping the meat in namul was also delicious. The restaurant was constantly busy, with customers coming and going, mostly locals but also some who came from afar specifically to dine here. Given the quality of the meat at this price, it is worth taking the train to visit. Next time, I would like to come with about four people and try the Chateaubriand. Thank you for the meal. <Food> Prices include tax - Namul Assortment (520 yen) - Assorted namul of bean sprouts, spinach, radish, and pickled fern. Lightly seasoned, it can be enjoyed as a side dish or with meat. - Kimchi Assortment (640 yen) - Assorted kimchi of Chinese cabbage, kakuteki, and oi kimchi. Slightly sweet in flavor. - Rare Steak Somen (1,100 yen) - Not yukhoe, but similar. Seasoned with a ginger-flavored sauce, perfect with a highball. - Prime Salted Tongue (1,190 yen x2) - Tongue slices with just the right thickness, about 5mm, juicy and flavorful without needing a knife. Goes well with the added green onion salt. - Green Onion Salt (300 yen) - A versatile seasoning that can be enjoyed on various meats. - Wasabi (100 yen) - Finely chopped wasabi that adds a sharp kick. - Prime Rib (1,490 yen) - Despite the marbling, it cooks into a deliciously lean and flavorful meat. Among the three cuts, it was the lightest and my favorite. - Wagyu Lean Meat (1,490 yen) - Thinly marbled meat with a juicy texture. Enjoyed well with the minced wasabi. - Triangle Cut Kalbi (1,590 yen) - Juicy and fatty meat, easy to eat despite the richness. Delicious when paired with namul. - Hormone Assortment (1,890 yen) - Assortment of tripe, upper small intestine, and large intestine, all seasoned with salt. No unpleasant odor, enjoyable with salt seasoning. - Egg Soup (420 yen) - A generous amount of egg in the soup, with a tempting aroma of sesame oil. Slightly salty, making you want to add rice. <Drinks> Prices include tax - Square Highball (430 yen)

I saw this on Instagram and checked it out on Tabelog, where the top reviewers also gave high ratings, so even though it's in an area I don't usually visit, I decided to go and try it out. Located in Higashisumiyoshi-ku, it's a 10-minute walk from JR Hanwa Line's Misaoen station. It's in a residential area, next to a butcher shop that was just closing when I arrived. The restaurant has both table and tatami seating, with a very typical "neighborhood yakiniku restaurant" feel. When I visited on a weeknight, about 80% of the tables were filled with families. Each table has plenty of space, making it a comfortable place to dine. Here's what two of us ordered: - Kimchi assortment 640 yen - Namul assortment 520 yen - Rare steak somen 1100 yen - Premium salted tongue 1190 yen x2 - Lean meat assortment (skirt meat/triangle kalbi/premium loin) just over 4000 yen - Hormone assortment (tripe/premium harami/premium cho) 1890 yen - Egg soup - Green onion salt 300 yen - Wasabi 100 yen - Additional cabbage 170 yen We also had a few highballs and chuhais, and the total bill came to just over 6000 yen per person. The kimchi assortment had the perfect balance of marination, acidity, and spiciness, making it delicious. Plus, the portion size for the price was great. The premium salted tongue, at just over 2000 yen for 10 pieces, was a solid choice. It's not super thin like the trendy "mango tongue" or thick-cut tongues, but just right. Grilling it for 10 seconds on each side and squeezing a bit of lemon really enhances the flavor. The rare steak somen was like yukhoe, with a refreshing taste. It doesn't have a fatty taste but offers a nice richness and meatiness. The ginger in the sauce adds a nice touch, and it pairs well with highballs. The lean meat assortment looked beautiful, with lovely marbling. I was a bit hesitant at first, as I'm not a fan of marbling, but it turned out to be no problem. Grilling the cabbage, adding green onion salt, wasabi, and namul with daikon and carrots created a variety of flavors that complemented the meat well. The hormone assortment included premium harami, which was sweet and had a nice lightness despite being thin. The tripe was cut into large pieces, and we enjoyed cutting it into smaller bites. The premium cho had a light fatty taste that was enhanced by grilling it with cabbage and enjoying it with highballs. The egg soup was fluffy and filled with ingredients, but the saltiness became a bit overwhelming as we progressed. Overall, it was a delightful meal at a restaurant that has been in business for over 70 years.

A local yakiniku restaurant with a good reputation, I went with my friends! The clean interior and cheerful staff welcomed us. There are seats where you can take off your shoes and relax, as well as seats with chairs and tables. There are so many menu options to choose from. We started with fresh meat, rare steak somen with rich yolk, and tsurami sashimi! The combination of meat, yolk, and sauce was incredibly delicious! You can only experience this kind of taste at the restaurant. We enjoyed beer and namul while grilling. Beautiful tan salt and meat were served! We grilled our meat to our liking. It was the best. I particularly liked the special harami and kuri cuts. The hormone was also chewy and went well with alcohol. After enjoying the meat, we warmed up with egg soup and half-size cold noodles. We were full and happy! It was a moment of happiness. I would like to take my family there as well. It was a wonderful restaurant. I will visit again! Thank you for the meal!

I visited Takeman for the first time. It seemed like there were a lot of locals there. The restaurant had tatami and table seating on the first floor, and there was a second floor as well, but I'm not sure what kind of seating it had. The dishes I ordered today were: - Special Harami 1890 yen - Top Sirloin 1490 yen - Top Kalbi 1390 yen - Thick-cut Tongue 1590 yen - Raw Senmai (Sweet and Spicy Miso or Vinegar Miso to choose from) 760 yen - Takeman Chorogi Salad 790 yen - Kimchi Assortment 640 yen - I don't know the name of this dish, haha. - Middle Belly 890 yen - I don't know the name of this dish, haha. - Yukkejang Soup 790 yen. I'm sorry for not knowing some of the names. I made a reservation and it was fully booked!! I'm glad I made a reservation~ The offal and meat were delicious!! I liked the sauce!! I will visit again, thank you for the meal!

Visited in January 2022 with a rating of 3.08 on Tabelog (based on 22 reviews). My wife requested to eat yakiniku, so we decided to visit this place after a long time. This yakiniku restaurant is run by Takiman Niku, established 70 years ago, and they carefully select the best meat of the day without sticking to a specific origin. While not flashy, it is a reliable yakiniku restaurant. They offer courses with a 120-minute all-you-can-drink option, such as the affordable banquet course for 4,950 yen for four or more people. Since my wife and I weren't drinking today, we focused on the food, opting for a la carte once again. The dishes we had today were as follows: - Draft beer (Asahi Super Dry) x2 - 450 yen each - Bottled beer (medium) (Asahi Super Dry) - 650 yen - Kimchi assortment - 640 yen - Namul assortment - 520 yen - Rare steak somen - 1,100 yen - Wagyu lean meat - 1,480 yen - Triangle kalbi - 1,590 yen - Special harami - 1,890 yen - Premium tongue - 1,190 yen x2 - Thick-cut harami - 2,190 yen - Hormone assortment - 1,890 yen - Negi salt - 300 yen - Wasabi - 100 yen Each dish was satisfying with high-quality meat. I also ordered rice in the middle, and as expected, meat and rice make the best combination. My stomach is fully satisfied once again. Thank you for the delicious meal.

November 29th...♡ It was a great Meat Day (*´꒳`*) I visited Yakiniku Hormone Takeman, a member of the Osaka Yakiniku Kojima group, which has been in business since 1978❣️ It's located just one station away from Tennoji, close to downtown Osaka, and highly recommended for foodies♡ It was packed due to Meat Day! The dishes we had were: ⚫︎ Kimchi assortment ⚫︎ Wagyu tongue with salt ⚫︎ Harami sashimi ⚫︎ Assorted premium cuts ⚪︎ Sasakarubi ⚪︎ Wagyu lean meat ⚪︎ Special Harami, among others ⚫︎ Hormone assortment ⚪︎ Akasen ⚪︎ Kokoro ⚪︎ Shimachou ⚪︎ Korikori ⚫︎ Egg soup That's all♪ The Wagyu tongue with salt was especially delicious (*´ω`*) The Harami sashimi was served raw in golden egg! The freshness was so high that my friend almost tried to cook it. The staff was very energetic and cheerful, asking us "How is the meat!!♪♪" It was a delightful encounter with a yakiniku restaurant worth a visit♡ Thank you for the feast!

This is a shop located one station away from Tennoji, in a quiet residential area. The atmosphere is nice, the staff are friendly, and it seems like a shop loved by the locals with many bicycles parked in front every day. We often go there with our family for birthdays or special occasions. One thing you must try is the Harami sashimi! You can eat Harami raw! It is served with egg yolk and melts in your mouth the moment you put it in. It's incredibly delicious! Enjoy drinking, eating meat, and getting full at a reasonable price.

☆彡 Established for 70 years, Takamatsu Meats in Higashi Osaka is a shop that specializes in directly sourcing only uncalved female black wagyu beef. Every visit is a surprise as they do not have a fixed menu, but rather recommend cuts based on what they have available that day. This time, they had a jackpot with cuts like Misuji, Kainomi, and Fuke, so I decided to have a plate with them along with the top loin. The dishes I ordered included: Kimchi platter (640 yen), Namul platter (520 yen), Top Salted Tongue (1,190 yen x 2), Misuji (1,790 yen), Kainomi (1,390 yen), Fuke (1,390 yen), Top Loin (1,490 yen), Rare Steak Somen (1,100 yen), and Hormone platter (1,890 yen) which included Akasen, Tantura, Korikori, Kokoro, and Shimacho. I also ordered rice (280 yen) and egg soup (420 yen). I prefer lean meat over fatty cuts, and I enjoy the rich umami flavor and chewy texture unique to meat. Fuke, Misuji, and Kainomi were perfect choices for me. Fuke, similar to Misuji, had a firm texture suitable for simmering, but being from uncalved female cows, it was surprisingly tender and flavorful. The fine texture and low melting point of the fat in lean meat like this make it easy to eat without causing heartburn. Even the hormone cuts were fresh and melted in the mouth. Information about this shop, known for offering rare cuts, is widely shared on Instagram, but in terms of value for money, Takamatsu Meats, a shop directly managed by a butcher, is excellent. It is a place where you can look forward to the recommended cuts available on the day of your visit. (^ω^*) I am on Instagram @ginjirou.star

Yakiniku Hormone Takiwan @ Higashisumiyoshi-ku, Osaka City, near Kintetsu Namba Osaka's Kawahoriguchi Station, about an 8-minute walk away, [Yakiniku Hormone Takiwan]. Blog here ⇒ Everyday meals of an Osakan guy, sometimes with alcohol. On this day, my partner and I went out in the car. It was a random time, but should we have dinner before heading back? Oh, I remember a delicious yakiniku restaurant I visited last summer, it should be nearby. When I searched online, bingo (^_^)v. Run by the son of a traditional meat shop, Takiwan Seinikuten, which has been in business for over 70 years in Hanazono, Higashi-Osaka. Their uncle also runs "Yakiniku Takiwan" in Hanazono. - A yakiniku restaurant run by a traditional meat shop that has been in business for over 70 years in Higashi-Osaka ~ ♪ The meat shop is attached next door. There are 3 tables and 3 tatami rooms. There also seemed to be seats on the second floor. ◆ Oolong tea 240 yen Since we were in the car, I resisted the urge to drink water... (^_^;) My partner can drive too, but only on familiar roads... haha. Let's dig in. ◆ Assorted Kimchi 3 types 640 yen First, kimchi. For some reason, I always feel like starting yakiniku with kimchi. Three types of kimchi: napa cabbage, cucumber, and daikon. The spiciness is just right, with a rich flavor. ◆ Assorted Namul 4 types 520 yen My partner prefers namul over kimchi. Zenmai, bean sprouts, spinach, and red and white pickles. The seasoning is subtle and helps refresh the palate after the richness of the meat. ◆ Rare Steak Somen 1,100 yen Takiwan's specialty, Rare Steak Somen. Thinly sliced wagyu thigh meat carefully selected by the meat shop. Mix with egg yolk. It's chewy and tender, clinging to the tongue. The umami of the lean meat spreads when chewed. Oh... delicious~ (*ﾟ∀ﾟ*) Good!! ◆ Premium Salted Tongue 1,190 yen The grilling starts with salted tongue, right? The iron plate before it gets dirty with sauce is the realm of salted tongue♪ Squeeze lemon... wait, do you know why lemon is added to salted tongue? Salted tongue first appeared on the yakiniku menu in the 1970s. It was at the famous and luxurious yakiniku restaurant "Jojoen." A hostess from that Jojoen who had eaten salted tongue said, "If you don't cool it down with sauce, you'll get burned, right?" And that's how it started with lemon... Wow~_〆(・∀・*) I like salty things, so I customized it with pink salt on the table... haha. The crispy and satisfying texture, the juicy meatiness. The clean and refreshing meat juice. The mild and pleasant umami without any distinctive taste is just wonderful, right? (^_^)v ◆ Kalbi ◆ Triangle Belly ◆ Special Harami 1,890 yen ◆ Sasakarubi (Frank) 1,690 yen In addition to the regular menu, there are daily recommendations for meat♪ I tried ordering one serving each of the recommended items for that day. Oh... I forgot to take a picture of the prices... (￣▽￣;) [Top left] Sasakarubi (Frank): A beautiful marbling like bamboo leaves. However, it is not greasy at all and has a refreshing taste. [Bottom left] Kalbi: A part close to the fillet in the belly, with a good balance of lean and fatty meat, tender and elegant in taste. [Top right] Triangle Belly: Often served as a top-grade kalbi, the best part is the marbling state, with a rich flavor of the meat. [Bottom right] Special Harami: Meat from the diaphragm classified as hormone. Tender, moderately fatty, and juicy. The refreshing sauce enhances the taste of the meat. ◆ Rice in the Middle 280 yen When you can't drink beer, you have rice. Many people feel that rice is essential with yakiniku, right? I'm not like that, I don't order rice when there's beer... haha. Maybe because it was freshly cooked, it was sticky and delicious when eaten with the meat♪ ◆ Egg Soup 420 yen Egg soup with rice♪ Wow! The yellow color is extremely rich, right~(*ﾟQﾟ*) The taste is rich and it seems like really good eggs are used. When I dipped the rice, it turned into an instant porridge... (^_^)v ◆ Hormone Assortment