When I went out to Umeda, I went to have some meat a little earlier. The place I went to was Kiraku, a yakiniku restaurant in Kita-Shinchi, about a 5-minute walk from JR Kitashinchi Station on the 2nd floor of Parmari Inn Dojima. The restaurant opened on September 1st, and when you enter, the interior is clean and exudes a sense of luxury. We were guided to a private room, which was spacious and very beautiful. Even the wet towels had the restaurant's name on them. Instead of ordering a la carte, we decided to go for a course that we had reserved in advance. We chose the popular No.1 course, "The Ultimate Course" (13200 yen). The course included a variety of dishes from white truffle oil cholegisalad, super negi tan salt and upper tan salt, kimchi and namul assortment, Kiraku's loin, today's appetizer, premium wagyu harami and wagyu sagari soup, special wagyu tare and salt, to the final meal of ice cream. Starting with a drink order, we chose Ocean Lucky Gold Highball and fresh lemon sour from the drink menu. Cheers! The meat was served with Kiraku's special sauce and lemon sauce, as well as salt and wasabi. The dishes in the course were all delicious, from the cholegisalad to the wagyu harami and wagyu sagari, and the final meal of wagyu seared sushi. The meal was satisfying and the service was excellent. The staff paid attention to every detail, making it a wonderful dining experience.

The staff were all very kind and polite. The restaurant was clean and we were able to have a calm conversation in a spacious private room. They also cook the meat for you, but I thought it would be nice if they asked about your preferred level of doneness. I have also been to the Roppongi branch, but the Kitashinchi branch was also amazing with delicious kamameshi! They even made onigiri with the rice we couldn't finish.

I was caught in a huge traffic jam and ended up being 1.5 hours late. When I called the restaurant to inform them of my lateness, they were very polite and accommodating, which made me feel good. The restaurant has a beautiful ambiance. Today, I ordered the recommended premium course in a private room. ✔Choregi salad with white truffle oil - The seasoning was not too spicy and easy to eat. ✔Super onion tongue salt - Thinly sliced tongue laid under slices of lemon. It is coated with plenty of onion sauce and cooked by the staff. ✔Thick sliced tongue - Delicious. ✔Assorted kimchi and namul. ✔Roast beef of Kiraku - Roast the lean beef lightly and coat it with sea urchin and egg yolk sauce. ✔Cold noodles - A refreshing palate cleanser with just the right amount. ✔Wagyu harami. ✔Wagyu sagari - The texture is firm, but it is easy to eat because it has less fat. ✔Tail and snow crab soup - Comforting. ✔Tomo-sankaku, marushin, ichibo - This concludes the yakiniku. ✔Kiraku's specialty sushi - Softly grilled meat wrapped in sushi rice with salmon roe and snow crab inside. ✔Cassis ice cream - The acidity refreshes the palate. On the way back, I received the usual Frisk from the group restaurant. It was a feast.

I made a reservation for the popular yakiniku restaurant in Kitashinchi for the early bird course starting at 5:00 pm and enjoyed a luxurious solo yakiniku experience in a private room. The early bird course included white truffle oil salad, 3 types of kimchi, sirloin yakiniku, super negi-tan salt, two types of hormone (mino and maruchou), seared wagyu nigiri, seared ichibo nigiri, nagaimo pickles, special wagyu tare and salt, Miyazaki necktie, Kumamoto sagari, loin kiraku, cold noodle soup, and lemon ice cream.

The atmosphere was calm and pleasant from the entrance. I was able to choose my own chopsticks at the beginning, which made the meal even more enjoyable. All the meat was tender and delicious. I particularly liked the Super Negi Shio Tan. It had a striking appearance and the taste was excellent. I will definitely go back again.

The taste and speed of service were good! The counter area was a bit small though... If the chairs were improved, it would be better. This time I didn't see the course or a la carte menu, but I could feel the quality unique to Kita-Shinchi in the presentation and preparation of the dishes.

I revisited the luxurious yakiniku restaurant, "Kitashinchi Yakiniku Kiraku," which feels like a high-class teppanyaki place with private rooms. Upon entering the room, there was a large table and a spacious sofa. We toasted with champagne in elegant glasses, and we could choose our favorite chopsticks. The lemon sauce and special sauce were provided for dipping. The salad with white truffle oil was fragrant and delicious. We enjoyed the Super Negi Tan and Upper Tongue with salt, as well as a combination of kimchi and namul. The marinated beef was tender and flavorful. The cold noodles were refreshing, and the beef harami and sagari were both thick and tender. The soup with crab and Kujo leek was filled with plenty of ingredients. The special Miyazaki beef with various sauces was exquisite. The meal ended with the signature meat sushi using Kumamoto pork, topped with caviar and gold leaf. The yuzu sherbet for dessert was a perfect finish to the meal. The staff's hospitality was exceptional, making the dining experience even more enjoyable. Overall, the meal was delicious and satisfying. Thank you for the wonderful meal.

I had dinner at Kiraku, a yakiniku restaurant in Kita-Shinchi, Osaka. The restaurant is located a 5-minute walk from Kita-Shinchi Station. The elegant and luxurious interior has private rooms where you can relax and enjoy your meal. The restaurant is suitable for various occasions. Kiraku has been selected as one of the top 5000 restaurants on Tabelog. This time, I enjoyed a relaxing meat dinner in a private room. We had the "Kiwami Course" for 13,200 yen, which included a total of 10 dishes from salad to dessert. The course included: - Chorogi salad with white truffle oil - Super negi-tan salt and upper tongue salt - Kimchi and namul assortment - Kiraku's loin - Today's appetizer - Wagyu harami and wagyu sagari - Soup - Special wagyu sauce and salt - Rice dish - Ice cream The first dish was the Chorogi salad with white truffle oil, which had a unique and delicious flavor. The Super negi-tan salt and upper tongue salt were also flavorful, with a hint of lemon adding a refreshing touch. Kiraku's loin, dipped in egg yolk and sea urchin, melted in the mouth. The meal continued with various cuts of wagyu beef, each offering a different taste experience. The meal ended with a unique meat sushi roll and a refreshing yuzu sherbet for dessert. It was a truly luxurious dining experience.

I visited the restaurant "Kitashinchi Yakiniku Kiraku" in Kitashinchi to talk about work, so we had a luxurious course meal in a private room! We enjoyed a delicious meal of Japanese cuisine and yakiniku, including white truffle oil salad, assorted appetizers, super negi-tan salted tongue, kimchi and namul assortment, today's wagyu fillet, selected wagyu with sauce and salt, soup, today's special dish, wagyu harami and wagyu sagari, today's wagyu kamameshi, and a variety of desserts. The meat was also delicious! The private room made it easy to talk about work. Thank you for the feast! 🍴 #Kitashinchi #KitashinchiGourmet #KitashinchiYakinikuKiraku #Yakiniku #YakinikuLovers #PrivateRoomYakiniku #WorkTalk #LuxuriousCourse #GourmetInstagram #Gourmet #YakinikuGourmet #FineDiningYakiniku #YakinikuRestaurant #NewBeginnings

The restaurant has a luxurious yet tastefully elegant interior, with many private rooms making it perfect for dates or business meals. Although we did not order the high-priced "market price" meats this time, the meal was still very satisfying. The standout dish was the "Kiraku" special meat rolls, both visually appealing and delicious. If I had to point out a downside, it would be that they are quite large and difficult to eat without making a mess (laughs). Compared to Tokyo, the cost performance is good and the service is excellent, so I would definitely like to visit this restaurant again. Thank you for the meal.

In a private room, the staff will grill the meat for you and replace the grill for each dish, providing top-notch service for a yakiniku course. Before the course starts, you can choose a beautiful pair of chopsticks. The ultimate course includes: white truffle oil Chorogi salad, super negitan salted beef tongue and top tongue, kimchi and namul assortment, Kiraku loin, today's appetizer, wagyu harami and sagari, soup, special wagyu sauce and salt, finishing meal, and ice cream. When it comes to Kiraku, the super negitan salted beef tongue is a must-try, grilled expertly by the staff. The salad with white truffle oil is a luxurious touch. The Kiraku loin is cooked shabu-shabu style, with uni on the side. The comparison between wagyu harami and sagari, with mustard, is delicious. The soup is a rich Kujyo negi and snow crab tom yum soup. The special wagyu selection includes kameno ko, lamp, and hiuchi. The finishing meal is wagyu yukke bibimbap with grated yam, making a sizzling sound. The combination of fluffy yam, crispy rice, and flavorful wagyu is delicious. Tosa soy sauce, garlic chips, and wasabi are available to add to taste. On the way out, you can choose a mint from a variety of options. The service at the restaurant is fantastic, and there was no lingering smell of grilled meat. Definitely worth a visit!

#Today's dinner was a long-awaited yakiniku feast! Meat is just so delicious! Choosing our chopsticks to start was fun. Here are the top 3 dishes that were especially delicious: Super Negi Shio Tan with lots of lemon on top - a flashy appearance and a perfect combination of tender tongue and green onion. Next, the Upper Harami - recommended with salt, sauce, or wasabi, we chose wasabi and it was deliciously marinated. Lastly, the Sirloin Yaki Shabu - incredibly tasty with the rich flavor of sirloin and sweet sauce. It's rare to find such a great restaurant. There were many other delicious dishes that I forgot to take pictures of. I truly enjoyed the high-quality meat after a long time. The private room setting was also nice. I definitely want to go back again. #KitashinchiGourmet #KitashinchiYakiniku #Yakiniku #PrivateRoomYakiniku #KitashinchiYakinikuKiraku

A popular yakiniku restaurant in Kita-Shinchi, Osaka, selected as one of the top 5000 on Tabelog. The restaurant mainly offers private rooms, so details are not clear, but it is a popular spot that fills up almost immediately after opening at 5 pm. I have previously visited "Kira Shabu Shabu" on a different floor in the same building, but this time I tried the yakiniku restaurant. <What I ate on this day> Special Selection Course (16,500 yen) - Chorogi Salad with White Truffle Oil - Kiraku's Specialty (Tomato and Fillet Meat Jelly with Avocado Mousse) - Super Negi Tan Salt and Kiraku's Tan Lemon - Assorted Kimchi and Namul - Today's Wagyu Fillet Steak - Special Wagyu Sauce and Salt - Soup (Crab and Kujo Negi Komutan Soup) - Today's Dish (Fillet Cutlet Rice Bowl) - Wagyu Harami and Wagyu Sagari - Today's Wagyu Kamameshi - Ice Cream Yuzu Sherbet The restaurant offers stylish and delicious dishes with excellent service, making it a versatile spot for various needs.

If you want to enjoy a relaxing yakiniku meal in a private room, this is the place to go‼️ Located in Kita-Shinchi, Osaka, [Kita-Shinchi Yakiniku Kiraku] allows you to enjoy delicious yakiniku in a private room without worrying about others. The course we had that day was the "Ultimate Course" for 13,200 yen. The menu included: ⚪︎ White truffle oil Chorogi salad ⚪︎ Super negi-tan salt and upper tongue salt ⚪︎ Kimchi and namul assortment ⚪︎ Kiraku's loin ⚪︎ Today's appetizer ⚪︎ Wagyu harami and wagyu sagari ⚪︎ Soup ⚪︎ Special wagyu sauce and salt ⚪︎ Rice dish ⚪︎ Ice cream. The tongue and loin were cooked in front of us by the friendly staff and were incredibly delicious, tender, and melt-in-your-mouth. My favorite was the harami and sagari, which I recommend cooking slowly and thoroughly. The "Fluffy and Melty Stone Bibimbap" served at the end is also prepared in front of you and is a satisfying and filling way to end the meal. Despite being in Kita-Shinchi, the restaurant was surprisingly full on a Sunday, showing its popularity. If you're interested, definitely give it a try‼️ It was really delicious. Thank you for the meal.

I happened to post about a new restaurant on Instagram, and someone who often checked it out suggested we go together. So, we decided to visit the restaurant. It had a stylish atmosphere and we had a great time. Of course, the meat was delicious too.

I visited the restaurant for à la carte dining from 9:00 pm. I ordered a selection of three types of lean wagyu beef for 4,200 yen, lamb, Tomo triangle, Aomori super green onion tongue with salt for 3,800 yen, and Kiraku's specialty, 4 pieces for 2,200 yen. The staff's hospitality was excellent. The explanations were polite and thoughtful. The most delicious dish was the lean wagyu beef! It was thick and flavorful, with just the right size. The Kiraku specialty was tasty, but there was too much rice. I would be happy if I could order one piece at a time. Thank you for the meal. Eating Log: August 2023, rating 3.71

Located a 5-minute walk from JR Kitashinchi Station, this restaurant is the sister store of Kitashinchi Shabu Shabu Kiraku, operating on the 2nd floor of the same building. They offer carefully selected meats cooked by skilled chefs, providing exquisite dishes. Their signature course, the "Ultimate Course" for 13,200 yen, includes dishes like white truffle oil cholegisalad, super negi tan salt and upper tan salt, kimchi and namul assortment, Kiraku loin, today's appetizer: Kiraku cold noodles, wagyu harami and wagyu sagari, snow crab and kujo negi comtan soup, selected wagyu sauce and salt, finale meal: fluffy stone-cooked bibimbap, seasonal sherbet yuzu. The popular No. 1 course features the signature dish "Super Negi Tan Salt," which is a plate of tongue covered with lemons and plenty of finely chopped leeks underneath, best enjoyed grilled on one side. The moist and delicious loin, wagyu salt harami, sagari can be enjoyed with sauce, and you can also taste lamp, shoulder triangle, and misuji with satisfying sizes. The dishes are not only visually appealing but also enjoyable with all five senses. The staff will grill the meat to perfection right in front of you. Each room is a private room, allowing you to enjoy your meal in a relaxed atmosphere.

The customer service here is quite attentive. It feels like a high-end private room-focused yakiniku restaurant in Kita-Shinchi. I visited for work, so I can't comment on the cost performance. When it comes to high-end yakiniku restaurants, personally I associate them with Roppongi, where they are sophisticated, and even in Kita-Shinchi, which is considered the best in Kansai, they can't compete with places like Roppongi or Ginza. There are plenty of intimidating places with membership systems where you can easily spend 200,000 yen on food alone, and if you add wine, it can go up to 1 million yen, where IT millionaires discuss new money-making ideas over drinks. From a business perspective, it's a cheap place for information exchange. As long as you don't get greedy and stay away from strange things, money attracts money from a certain amount. Unlike seafood, when it comes to beef, you can manage with a certain amount of money for procurement. While it's not easy to get really special items, if it's quite delicious, you can manage to procure it with effort. So, if you spend a lot of money on the interior, pay attention to customer service, buy expensive wine, sell it at a high price, and pay a deposit to the building owner, you can open a high-end yakiniku restaurant. By making it a membership system and having a solid network of wealthy clientele, you will likely have customers at the beginning. Many celebrities, despite being amateurs in the restaurant business, open high-end yakiniku restaurants for this reason. However, it's not easy to be loved by customers seeking authenticity. This restaurant seems to be a yakiniku restaurant in Kita-Shinchi specializing in companion before and after meals and entertainment, and from my perspective as a quality-oriented person, it seems to be a place that serves decent meat, but it has managed to target the right customers. On the other hand, it must have been really tough during the COVID-19 pandemic. As for the quality of the meat, it's normal considering the pricing. It's not at a level that I can't afford personally. I didn't eat the Chateaubriand, but there was nothing particularly impressive. They probably have expensive wines as well, but since there are two wonderful wine bars recommended by someone in Kita-Shinchi, there's no need to eat greasy meat at a yakiniku restaurant while drinking Chambertin Clos de Beze Grand Cru by Ponsot or Groffier, feeling like Napoleon. Even if they have it, it would be a waste to drink it. How much is it? 700,000 yen? At a nearby wine bar, you can get a Groffier for 300,000 yen? I can't drink it myself, so I'd like to have it served. Please give me a bottle from Armand Rousseau. I don't know how much it costs. Even if they have it, I can't drink it for 300,000 yen. Is 1 million yen also impossible? I guess they drink it at secret wine gatherings. If I were to drink it myself, I would have to bow down to Mr. Nakajima and ask for it. Is it impossible even for 1 million yen? I guess they drink it at secret wine gatherings. If I were to drink it myself, I would have to bow down to Mr. Nakajima and ask for it. When the ban on alcohol is lifted, I'll ask Mr. Nakajima. Is it impossible at that price? I would like to indulge in such luxury once in a while with my wife before my taste and smell deteriorate. So, I won't ask for luxury, please give me the Gros Frere Les Zamoureux for 160,000 yen. If I visit this restaurant again, I would definitely like to try their wine. I'm very curious about what kind of wine they serve with this business model. Well, it's probably Opus One or something. I'm not particularly interested in Opus One. I might visit again for business convenience. In that sense, I'm looking forward to it.

It's nice to have yakiniku in a high-quality space without smoke. I used it for a business dinner. It seemed quite crowded, maybe it's becoming popular. It feels like there's more self-grilled meat now? Before, it seemed like the staff grilled most of it, but I guess it can't be helped with the crowds. Sorry if it's just my imagination. Even if you don't choose the top course, the content is satisfying enough. The luxurious mixed rice I had at the Namba store was delicious, so I'd like to try it here too.

Store Name: Kitashinchi Yakiniku Kiraku (@kitashinchi_kiraku_yakiniku) Address: 2F, Parmarii Dojima, 1-2-7 Dojima, Kita-ku, Osaka City, Osaka Access: 4 minutes walk from Keihan Nakanoshima Line Oebashi Station, 5 minutes walk from JR Kitashinchi Station Parking: None (Coin parking available nearby) Business Hours: [Monday to Saturday] 17:00-24:00 (Last Order 23:00) [Sunday] 17:00-23:00 (Last Order 22:00) Closed: None Phone Number: 050-5589-4759 Super Negitan Shio (Salted Beef Tongue with Green Onion) - 3800 yen Kiraku's Tongue (2 pieces) - 3600 yen Special Wagyu Assortment - 5500 yen Seared Yukhoe (Korean-style Beef Tartare) - 1500 yen Kiraku Specialty - 2200 yen Kiraku Cold Noodles - 1400 yen A popular yakiniku restaurant in Kitashinchi that is ranked in the top 5000 on Tabelog. I called on the same day and was able to visit as there were available seats. It started with choosing the chopsticks to be used for the day. The specialty Super Negitan Shio was visually stunning with lemon slices spread all over, and of course, it tasted delicious. I forgot to take a photo, but the cold noodles with only sudachi (citrus fruit) were simple and exactly to my liking. The quality of the meat, the atmosphere, and the hospitality were all excellent, making it my favorite yakiniku restaurant. They even gave me a Mintia mint candy as a gift when leaving, which was a nice touch. This time I ordered a la carte, but next time I want to try a course with various cuts of meat. #KansaiGourmet #KansaiDinner #KansaiYakiniku #OsakaGourmet #OsakaDinner #OsakaYakiniku #UmedaGourmet #UmedaDinner #UmedaYakiniku #KitashinchiGourmet #KitashinchiDinner #KitashinchiYakiniku #KitashinchiYakinikuKiraku

I had a wonderful dining experience at a yakiniku restaurant in Kitashinchi. I was particularly amazed by the deliciousness of the rare tongue meat. It was tender, juicy, and truly a standout compared to other yakiniku I've had before. The dishes in the premium course perfectly combined high-quality ingredients and cooking techniques, resulting in truly exquisite flavors. The staff welcomed us warmly, and we had a pleasant time. I am grateful for this amazing experience and sincerely give it a 5-star rating. It's a lovely restaurant that I would love to visit again.