In Osaka, there is a surprising hidden gem of a yakiniku restaurant in Taisho-ku. Despite it not being a popular destination, the place was packed with customers by 6 pm on a weekday, with some even being turned away without a reservation. The clientele varied from women dining together, stylish couples, to group diners. The restaurant's appearance and exterior give off a sense of history, similar to other well-known yakiniku restaurants in the area. This is what they call "shabby but delicious" yakiniku. However, "Tatsumi" stands out with its menu and quality of meat. They offer aged beef from Okazaki Ranch, including 53-month and 62-month aged cuts, as well as beef from the son (Shonni) of the renowned Kobe beef breeder, Kazutaka Seto. The fact that you can enjoy these premium cuts a la carte is truly remarkable. The deep red color of the meat speaks volumes about its authenticity. Today's order included Kobe beef (kalbi and brisket from Shonni Seto), as well as Omi beef from Kurashita (53-month aged) and top misuji (53-month aged). The egg soup was flavorful, and the rice, which seemed simple at first, turned out to be a special blend with scratches on the surface to enhance the flavor of the yakiniku sauce. The owner of the restaurant is dedicated to maximizing the taste of the meat by discussing with producers about long-term feeding and aging processes. Unlike other restaurants that only focus on the name of the ranch, the owner of "Tatsumi" values the quality of the meat and the care taken in its production. It was a delightful experience dining at "Tatsumi," and I would definitely recommend it to meat enthusiasts.

I went to a yakiniku restaurant and enjoyed the atmosphere. The meat was delicious, especially the harami and tongue. However, I felt that the quality did not match the price. I wonder if it was just bad timing, so I would like to visit again in the future!

When you come to this restaurant, you must try the raw intestine! Unlike other kinds of offal that can be tough and hard to chew, this one is prepared so well that it has a perfect balance of tenderness and chewiness. The sauce, maybe made with gochujang, is delicious too! The sweetness and spiciness are just right, really stimulating the appetite. I finished a serving in no time, it was that good!

I went to a yakiniku restaurant called Tatsumi for the first time, recommended by a friend. It was past 8 pm, but we were lucky to find a table available after asking. The raw intestine we had as our first dish was the most delicious I've ever had. The beef misuji was also amazing! It had been a while since I had been to a yakiniku restaurant like this, but I was completely satisfied.

I went to have dinner at the gourmet pork yakiniku restaurant "Tatsumi" where I eat out every day. This is a long-established yakiniku restaurant that has been in business since 1972, before I was born. It is about a 20-minute walk from Osaka Tsukamori Station, so it is more convenient to visit by car. Across the street, there is a famous Okinawan cuisine restaurant called "Uruma Goten". Next to it, there is a coin parking lot where I parked my car before heading to the restaurant. I made a same-day reservation for 9 pm on the weekend. Since it was a late hour, there were not many customers. The restaurant has 11 counter seats and 4 tables. The interior has a retro atmosphere with a Showa era vibe. I was guided to a counter seat. The menu is displayed on one wall, with the left side offering meat dishes ranging from 3,000 to 5,000 yen per serving. It seemed quite expensive! Customers who casually enter thinking it's a casual yakiniku restaurant may be a bit surprised by the meal prices. - Drinks we had (per person): - Oolong tea 330 yen x 2 - Dishes we had (per person): - Kurasita (4,290 yen) - Black Wagyu tongue (4,200 yen) - Special selection harami (4,800 yen) - Special selection harami (2,660 yen) Since tongs were not provided, we grilled the meat on the iron plate using chopsticks. When flipping the harami with chopsticks, it stuck to the plate. I wish they had tongs. As it is not a smokeless roaster, the restaurant quickly filled with smoke once we started grilling. It felt like being smoked like a smoked product, and my eyes stung. (laughs) That's the charm of a downtown yakiniku restaurant! Each serving is about 100g. The special selection meat is sliced with a knife upon ordering. The quality of the meat, especially the harami, was very delicious, living up to its price of over 4,000 yen per serving. The kurasita had more lean meat than expected, providing a chewy texture. It didn't quite meet the expectations of being Kobe beef raised for a long period. Except for the kurasita, the overall quality of the meat was good. - Side dishes we had: - Bean sprouts (580 yen) - Egg soup (530 yen) - Rice (medium) (420 yen) The total cost was just under 20,000 yen per person. If you have alcohol, it's likely to exceed 20,000 yen easily. It's amazing that they can sustain this price range in the Taisho era area! Truly a popular yakiniku restaurant nationwide. If you focus on eating hormone meat, it might be a bit cheaper. (I don't really like hormone meat, so I hardly ordered any.) Thanks to that, I had a great time enjoying yakiniku. Thank you for the meal. Thank you very much. Since it's a popular restaurant, it's better to make a reservation in advance before visiting.

A hidden gem of a yakiniku restaurant in Taisho Ward. The nostalgic atmosphere of the place seems unchanged since the Showa era. Their kimchi assortment is excellent. The freshness of the senmai sashimi and the savory tare sauce are outstanding. The tongue, brisket, kalbi, and hormone mix are all top-notch. Pairing it with draft beer and makgeolli will make you feel like you're in heaven.

Yakiniku Tatsumi Instagram Account @yakinikutatsumi A popular yakiniku restaurant in Taisho-ku, listed in the top 5000 on Tabelog♪ I heard that they serve long-term fattened meat, so I decided to go try it out♬ The menu has a wide variety of choices★ What I ordered: - Raw Senmai - Negi Shio Tan (Salted beef tongue with green onions) - Special selection Harami (skirt steak) - Kalbi (short rib) - Burisuke (beef skirt) - Zabuton (beef chuck flap) - Kurashta (beef belly) - Cold noodles (small) It was my first visit, so I asked the staff for recommendations and ordered those(*´꒳`*) It's great that you can easily enjoy long-term fattened meat here♬ Personally, my favorite was the Negi Shio Tan that I often saw on social media (*´꒳`*) Yakiniku is truly the best! Thank you for the meal♬ 6-1-1 Minami Onga-jima, Taisho-ku, Osaka City 35 minutes from Tsukamori Station‍♂️ There is a coin parking nearby ⏰ 17:00-22:30 ⭐️ Closed on Sundays As it is a popular restaurant, I recommend making a reservation before going.

The taste of the meat is excellent. Both the raw meat and the offal are fresh and well-prepared without any unpleasant smell. The sauce is not the typical sweet sauce, but a sesame-flavored one that goes well with the delicious meat (similar to my favorite Kappa sauce). I ordered both Harami and Salted Tongue in regular and special selections, and while there is a difference, the regular option is still very delicious, making it sufficient for me personally. In terms of cost performance, I would recommend it. It's also nice that they offer a small size option for the cold noodles. The only downside is the soft white rice (which goes well with grilled meat) and the ventilation system that struggles to keep up, but for tasty grilled meat, I can tolerate the smell.

I visited the usual meat gathering event and went to a highly rated restaurant or a delicious restaurant recommended by an acquaintance. This time, I visited Yakiniku Tatsumi! The restaurant had a traditional atmosphere with local people and stylish ladies. I tried some rare cuts that I had never seen before, such as special selection Harami and tongue, which were delicious. I also tried various other dishes, which were decent. The raw Senmai was excellent, with a chewy texture, freshness, and delicious seasoning. However, I was disappointed by the special selection tenderloin, which cost 4800 yen for 100g. The quality and quantity did not meet my expectations. Splitting it among three people meant each piece cost 1600 yen, but the color and taste were just average. I regretted not choosing the 1500 yen special selection Kalbi instead. Until then, the meal was decent, but this tenderloin made me lose my motivation and ended the meal. Thank you for the meal.

This is a yakiniku restaurant located on the outskirts of Taisho Ward in Osaka, which has been selected as one of the TOP5000! Reviews were mixed, but I was curious and decided to visit. Surprisingly, you can take a bus from Taisho Station to get there! The menu had a clear distinction between premium and regular items, which was quite unusual. Upon entering, I decided to start with some reasonably priced items: - Shirakimo (white liver) - 1200 yen - Negi Shio Tan (green onion salted tongue) - ? - Tokusen Harami (special skirt steak) - 2660 yen - Roast - 1550 yen - Chuo Ochi Kalbi (center-cut short rib) - 1500 yen - Tsurami (beef cheek) - 1000 yen - Burisuke (beef brisket) - 1180 yen - Kimchi platter - 900 yen - Rice (medium) - 420 yen The Shirakimo was decent, not bad, and the Harami was incredibly delicious. The Angus beef was a bit tough, but the Negi Shio Tan was the best! I was surprised to see Angus beef on the menu at this ranking. I was a bit disappointed by the Tokusen Harami, so I didn't feel like ordering higher-grade meat. I couldn't finish the Roast, which was a big portion for 1550 yen. Overall, it was an interesting experience with mixed reviews. Thanks! #Osaka #Taisho #TaishoYakiniku #JapaneseBlackBeef #AngusBeef? #TOP5000 #Back to the usual spot ♡ #Savannah in Lion♡

I ordered the following menu items: - Fresh raw chicken liver (hizou) for 1,200 yen - Black wagyu beef tongue with leeks for 4,200 yen - Kobe beef kalbi for 3,350 yen, featuring beef from long-term raised cattle Thank you for the delicious meal! Thank you, Yakiniku Tatsumi!

I had heard that it was difficult to make a reservation, but it was fine to make one on the day. The location is not easily accessible, so it's better to go by car. I ordered bean sprouts, napa cabbage kimchi, harami, special kalbi, negi shio tan, raw heart, akasen, and upper mino. The raw heart was especially delicious.

I secretly love the yakiniku restaurant, Tatsumi, where I often go, but I hate that it's becoming harder to make reservations. It's located about a 30-minute drive from Osaka Umeda, a bit far. The rare and delicious meat that only regular customers get to enjoy, it's a unique taste you won't find elsewhere. If you want to have a meat discussion with the meat expert, Shouchan, then I recommend sitting at the counter. If you want to have a fun and lively meal with friends, then the table is the way to go. [Today's Omakase Menu] - Heart, tongue, skirt, harami, and senmai sashimi: A selection of fresh sashimi for the day. - Omi Hino beef from Okazaki Ranch, 57 months aged: Sweet and deep in flavor, it's almost like your cheeks will fall off. - Omi Hino beef from Okazaki Ranch, 60 months aged: Misuji, one of my favorite cuts, and this one is particularly delicious. - Beef raised by Seito Shoji, requested by a companion who wanted to eat mame. I'm not a fan of mame, but I'll eat it at Tatsumi. There was no unpleasant smell of mame. I think the horumon at Tatsumi is special. - Kobe beef from Nishizawa Ranch, 37 months aged: Zabuton and Clasita were so delicious that there were cries of joy. - Kobe beef from Seito Ranch, 36 months aged: Brisket, a menu you don't usually hear about. - Special tongue: It's a shame to put lemon on this tongue. - Special harami: Unbelievably delicious, everyone loves harami. It was so delicious. Personally, I think it's cheap to eat this much. Thank you as always, it was a feast. I will come again. Thank you very much for reading until the end. Your "Follow," "Like," and "Save the restaurant" mean a lot to me and are very encouraging. Please continue to support me. Please also check out my Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

I was surprised to find beans coming out of a lump of secret fat in my draft beer and raw tongue sashimi. The Changja Highball, aged for 57 months, the spicy aged for 57 months, the misji aged for 60 months, and the Kobe beef tongue highball were all delicious. The heart, zabuton, harami, and classic Kobe beef aged for 57 months were also very tasty.

On Sunday, I visited at 6:00 pm and by 7:00 pm, the restaurant was fully booked, probably because everyone had made reservations. There are many trendy yakiniku restaurants these days, but this place really captures the essence of a classic yakiniku restaurant from my childhood. The taste was amazing! Among all the dishes, the loin stood out the most. The loin from long-term raised cattle had minimal fat like the thigh, but was tender and full of flavor. Although the restaurant is a bit out of the way, I definitely want to go back.

The restaurant offers a variety of dishes such as draft beer, kimchi assortment, bean sprout namul, raw tripe, raw harami, highball, cabbage, 53-month aged chateaubriand, rib sirloin, grilled tongue, skirt steak, and more.

I finally visited this place I had been wanting to go to. Luckily, it was empty when I went, so I didn't have to deal with the smoke from the grill. The sauce was not the usual sweet sauce but a sesame-based one that went well with the meat. The quality of the meat was very good and I could taste the delicious flavor of the meat.

This is the third time for Tatsumi-san. You can make a reservation even on the day. The location is a bit tricky to get to without a car. The restaurant has counter seats and table seats. The counter seats seem to be for regular customers. - Salted tongue: 1,650 yen - Harami (skirt steak): 1,280 yen - Zabuton (Chuck flap tail): 3,930 yen (Kobe beef from Nishizawa-san) - Raw heart: 950 yen - Teppanyaki: 700 yen? - Egg soup: 470 yen I really wanted to try the top-quality salted tongue, but unfortunately it was sold out. The meat may be a bit pricey overall, but they use good quality meat and it tastes delicious, so I'm satisfied. There are many rare cuts available, so I would like to try a different cut next time.

I finally had the chance to visit a restaurant that I've been curious about for a while, near where Nishida and Tatsumi live.

[Facility] Parking lot: Mitsui's Ripark, a 5-minute walk from Minami Onga Island 5-chome No.2 Exterior: Looks like a local yakiniku restaurant Interior: Feels like a local yakiniku restaurant Toilet: Japanese style Amenity: None [Taste] Total cost: 18,580 yen (for 2 people) Course: A la carte with thick cuts of meat like steak Drink: Oolong tea, Ramune [Service] Payment: VISA, MasterCard Hospitality: The staff show dedication and respect, with apprentices learning from skilled craftsmen [Overall] A popular restaurant with the same supplier as a trendy place Reservations available, affordable prices, and delicious meat make it a great choice for enjoying good food with close friends rather than formal dining. Similar to Yakiniku Kappakajioka in terms of category.

This is my favorite yakiniku restaurant, and I'm actually a regular customer. I don't like it when it gets hard to make a reservation, so I have never posted a review on Tabelog before. Yakiniku Tatsumi is located about a 30-minute drive from Osaka Umeda, a bit far. On this day, I had the pleasure of trying the rare 59-month-old tongue and harami of the long-term fattened Omi beef, and it was amazing. The special rare meat that only comes out for regular customers at Tatsumi, the taste is like no other. If you want to have a meat discussion with the meat expert, Manager Shouchan, sit at the counter; if you want to have a fun time eating with friends, choose a table. Since it was a special menu for regulars on this day, the meat was higher priced than the regular menu, but it was a beautiful tongue that I had never seen before. It was delicious, thank you for the meal. Thank you very much for reading until the end. Your support with follows, likes, and saving the restaurant means a lot to me, and I appreciate it. Please also check out my Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/