Shabu-shabu restaurant in Kitashinchi. Enjoy the shabu-shabu supervised by Chef Hasegawa, a difficult-to-reserve gourmet restaurant. We visited for a family celebration. The course includes drink and meat dishes, priced at 21,500 yen (tax included) plus a 10% service charge. The traditional Japanese private room is a high-quality space. ★ The draft beer toast is refreshing. The amber-colored carbonation goes down smoothly. Delicious! ★ Seasonal vegetable suri-nagashi. A refined taste that is gentle on the stomach. ★ Appetizers include scallop with wood sorrel, sesame tofu, crab and pickled daikon, wasabi greens, and pani puri (an Indian dish) filled with beef paste and sansho pepper. ★ Kiraku's specialty beef tongue stew. Tender and delicious stew that pairs well with the meat. ★ Beef namero served with daikon and sprinkled with karasumi powder, enjoyed with sudachi lime for flavor variation. ★ Soup with Nara miwa beef tendons and crab shinjo. The aroma of yuzu spreads, and the broth is delicious. ★ Shabu-shabu with three types of black wagyu beef: Sendai beef thigh, Kobe beef sirloin, and Kumamoto Wa-oh loin. ★ Seasonal vegetable assortment including various mushrooms and vegetables, cooked in a dashi soup made with Hokkaido kelp, and enjoyed with homemade ponzu and fragrant sesame sauce. ★ Upper mino yudofu with a good texture that goes well with beer. ★ Zosui with Kumamoto Wa-oh loin and dragon egg. A blissful moment, very delicious. Seasonal dessert of strawberries. A refreshing end to the meal. The shabu-shabu course supervised by Chef Hasegawa of the difficult-to-reserve gourmet restaurant was truly exceptional. Enjoy delicious shabu-shabu in a relaxed traditional Japanese private room. The selection of drinks is great, and the service is wonderful. Highly recommended. Kitashinchi Shabu-shabu Kiraku Osaka City Kita-ku Dojima 1-2-7 Palmyrein Dojima B1F 06-6485-8975

Kiraku in Kitashinchi is a high-end shabu-shabu restaurant where every seat is a private room, with a great atmosphere and hospitality similar to a traditional inn! It's a perfect place for a special occasion. We tried the Sukiyaki course for ¥17500, which included grated yam for the first time, and it had a light and enjoyable yam flavor. The Kiraku specialty, Roast Beef, was made with asparagus, zucchini, and eggplant, all coming together deliciously. The special Wagyu Fillet was served with a whipped sauce made from eggs of the Ando-ryu breed from Kumamoto, creating a fluffy and delightful combination. The seasonal vegetable assortment featured vegetables from Yamaguchi Farm in Uda, Nara. Both the premium marbled Wagyu Rib Roast and Shoulder Loin were incredibly tender and delicious. The special dish of the day was Somen noodles with seasonal ingredients like junsa and caviar, a stylish and unique dish. The meal ended with Inaniwa Udon and a seasonal dessert of sherbet. The meat was incredibly tender and tasty.

Located in Kita-Shinchi, Osaka, Kiraku Maru is a restaurant where you can enjoy premium shabu-shabu in a completely private room with a traditional Japanese inn-like atmosphere. The key to the deliciousness lies in the kelp broth that brings out the flavor of the meat, along with homemade ponzu and sesame sauce. Supervised by Chef Hasegawa of the Tokyo gourmet restaurant, the popular No.1 course is the Hisui Course for ¥15,500. The course includes a variety of dishes such as seasonal sukiyaki, premium beef, and seasonal vegetables, all prepared with great care. The shabu-shabu is exquisite, especially the black wagyu sirloin and the selected beef tendon. The service and ambiance are excellent, making it a perfect place for special occasions or celebrations. It's also convenient that they are open on Sundays and holidays in Kita-Shinchi. Definitely worth a visit!

I revisited this restaurant because I was very satisfied with the delicious food and service during my previous visit. This time, I had the Sukiyaki course. The Sukiyaki course (¥17,500 + 10% service charge) includes grated yam, Kiraku's specialty - roast beef and seasonal vegetables mille-feuille, premium Japanese beef fillet, assorted seasonal vegetables, premium marbled Japanese beef rib roast, today's specialty - Tosa vinegar pickled nagaimo somen, premium Japanese beef shoulder roast, rice noodles, seasonal dessert - lemon sherbet. Just like the meat kappo course, this course uses luxurious ingredients generously. Each dish is luxurious and satisfying! The Japanese beef sukiyaki is incredibly delicious, with a perfect balance of sweetness and umami. The roast beef and seasonal vegetables mille-feuille was my favorite, with thick slices of roast beef layered with seasonal vegetables (eggplant, asparagus, zucchini). It was a surprising and delicious combination. The Inaniwa udon and seasonal dessert were also delicious, providing a refreshing finish to the meal. Despite being full, I enjoyed them thoroughly. The portion size was generous, and I left completely satisfied! The restaurant has a great atmosphere with private rooms, making it perfect for formal events like introductions.

A well-known restaurant that needs no introduction ✌️ It offers a divine hospitality like a ryokan, providing the perfect atmosphere for a special time. As the name suggests, shabu-shabu is the main dish here, but starting from August, a new sukiyaki course has been introduced. I had the pleasure of trying it out today. Here is the content of the course: - Seasonal Surinagashi: Sweet potato surinagashi with fried skin topping. The unique sweetness of sweet potatoes was enhanced by a refreshing taste. - Kiraku's Specialty: Roast beef and tempura sandwiched with seasonal vegetables. The combination of roast beef with eggplant, zucchini, and asparagus was surprisingly delicious. - Premium Wagyu Fillet: Nagi Beef fillet with whipped egg dipping sauce. This was the most amazingly delicious dish with the meat melting in your mouth. - Seasonal Vegetable Assortment: A selection of carefully chosen vegetables from various regions, perfect for dipping in the sauce. - Today's Specialty: Tosa vinegar marinated long yam somen. A surprising and delicious dish with a hint of Tosa vinegar. - Premium Wagyu Rib Roast: A brand beef (Wao) from Kumamoto prefecture, with a sweet taste and rich umami flavor. - Premium Wagyu Shoulder Roast: Another brand beef (Wao) from Kumamoto prefecture with a melt-in-your-mouth texture. - Meal: Cold Inaniwa Udon. Thin udon noodles with a refreshing taste that can be easily enjoyed. - Seasonal Dessert: Lemon sherbet to cleanse the palate after the meat. Although the price is high-end, the satisfaction you get is definitely worth it. If you're curious, give it a try. Address: B1F, Parmarie Inn, 1-2-7 Dojima, Kita-ku, Osaka Access: 5 minutes walk from JR Kitashinchi Station Opening hours: 17:00-24:00 (Sunday until 23:00) Closed on: None Average budget per person: ¥15,000-¥19,999 Phone: 06-6485-8975 *Please note that operating hours, prices, and menu items are subject to change.

Good afternoon in August 2023! Today, despite the scorching heat, I went golfing and after playing the back nine, I am heading to dinner in Kitashinchi. It's been a year since my last visit, and this time I am trying out the new Sukiyaki course at Kiraku, which they started offering from August. I couldn't resist the temptation of the Espuma egg and rich egg yolk, so I switched to Sukiyaki mode. The Kiraku Sukiyaki course started off with a refreshing beer, followed by corn soup, roast beef with summer vegetables, yam soba, and finally, Sukiyaki featuring rare Okayama Nagi beef Chateaubriand. The beef was tender and flavorful, similar to high-quality Kobe beef. The meal also included Kagoshima Wao rib roast, Akita Sanri beef shoulder roast, onions from Awaji, Kujo green onions, and Shiga Hikone Tamafu. It was a Sukiyaki pot filled with premium ingredients. The meal ended with Inaniwa udon, which was delicious and satisfying. The service and hospitality at Kiraku were excellent, and I left feeling fully satisfied. Thank you for the wonderful meal!

Kitashinchi, Kitashinchi Shabu Shabu Kiraku✨ A shabu shabu restaurant in Kitashinchi with private rooms for each table. The rooms feel more like a traditional inn, allowing you to forget the hustle and bustle of the city while enjoying your meal. This time, I made a reservation for the Jade Course (15,500 yen) and visited the restaurant. The course includes: - Seasonal sukiyaki - Kiraku's specialty dish - Premium marbled beef tongue - Assorted seasonal vegetables - Marbled black wagyu sirloin - Premium beef tendon shabu shabu - Premium black wagyu hane shita - Premium black wagyu thigh - Udon noodles - Dessert Review Highlights❗️ ⚫ Kiraku's specialty roast beef and seasonal vegetable tempura. The seasonal vegetables included eggplant, zucchini, and asparagus. The layers of meat and vegetables created a refreshing taste, making it a high-quality appetizer. ⚫ Premium marbled beef tongue. Slightly cooked for shabu shabu, wrapped in lettuce and shiso leaves, and dipped in black garlic or plum sauce. The meat was incredibly tender and had a unique texture compared to grilled meat. ⚫ Assorted seasonal vegetables in various colors. The assortment included hiratake mushrooms, shimeji mushrooms, Chinese cabbage, mizuna, and more. These pesticide-free vegetables sourced from Nara's Yamato Farm were a delightful addition, especially for those lacking vegetables in their diet. ⚫ Marbled black wagyu sirloin, one of the main dishes in the course. This wagyu beef from the NAMIKI brand in Aomori Prefecture was lightly cooked for shabu shabu and eaten with homemade sesame sauce or white ponzu. It had a perfect balance of marbling and flavor without being too fatty. ⚫ Premium beef tendon shabu shabu. The meat had a perfect texture, not too tough or too soft, and the Taihaku sesame oil sauce was incredibly delicious. ⚫ Premium black wagyu hane shita & premium black wagyu thigh. Hane shita was from the Wao brand, while the thigh was from the NAMIKI wagyu. Both had a rich meaty flavor with a refreshing taste. The meal ended with Inaniwa udon noodles and matcha pudding dessert. Enjoying a variety of meats in a wonderful atmosphere, I was able to experience something out of the ordinary. It's a perfect place to relax and feel like you're on a trip, making it ideal for dates or special occasions. ✨

Located in Kitashinchi, this high-end yakiniku restaurant is a top recommendation for its prime location, price, and quality. The staff are wonderful and cook the meat to perfection, providing excellent service from selecting chopsticks to offering mints at the end. The private rooms make it ideal for meetings, entertaining, girls' nights, or dates. The signature course menu at 13,200 yen includes a Chorogi salad with white truffle oil, Super Negi Tan salt and Uwatan salt lemon, and the luxurious Rokku no Roast. The kimchi and namul assortment is a delightful palate cleanser, and the cold noodles served as a refreshing treat. The Wagyu Harami and Wagyu Sagari dishes are full of flavor, and the soup with Kujo Negi and snow crab is a must-try. The special Wagyu tare, salt, and wasabi dishes are light and delicious, and the fluffy Yukhoe Bibimbap with yuzu ice cream is a perfect end to the meal. Overall, the experience is exceptional and worth a repeat visit.

Kitashinchi Shabu Shabu Kiraku・Oebashi / Shabu Shabu, Sukiyaki, Japanese Cuisine (1-2-7 Dojima, Kita-ku, Osaka City, Osaka Prefecture, Parmarii Inn Dojima B1F) ¥20,000 to ¥29,999 Kiraku in Kitashinchi is a restaurant where you can enjoy carefully selected Wagyu beef Shabu Shabu supervised by Chef Hasegawa from Gourmandise, known for its quality and taste. The interior resembles a traditional Japanese inn, with private rooms, tatami mats, and a veranda that exudes a charming atmosphere. We ordered the Jade Course, which offers traditional Shabu Shabu cuisine. The highlight is the "Biwagyu" beef from Nara, often referred to as the legendary beef, which is exclusively available at this restaurant in Osaka. The beef tongue is Shabu Shabu style, served with lettuce and shiso leaves, dipped in black garlic or plum sauce. I recommend trying it with rare-cooked plum sauce. The marbled Wagyu sirloin is best enjoyed with white ponzu or sesame sauce. The special selection of beef tripe has a firm and delicious texture, while the special selection of marbled Wagyu hane shita and momo hane shita offer a rich and tender experience. The service is polite and attentive, leaving a good impression. With private rooms and a Kyoto inn-like ambiance, this place is perfect for entertaining guests. If you're unsure where to go for a business dinner, choosing Kiraku in Kitashinchi will surely impress your guests. Follow Natsu Gourmet for more Osaka gourmet experiences on Instagram, TikTok, and Tabelog. #OsakaDinner #OsakaLunch #OsakaGourmet #OsakaDrinks #FukushimaGourmet #FukushimaDrinks #FukushimaLunch #instafood #KansaiGourmet #OsakaGourmetInfo #OsakaGourmetIntroduction #ConnectWithGourmetLovers #KitashinchiGourmet #KitashinchiLunch #KitashinchiDinner #ShinsaibashiGourmet #ShinsaibashiLunch #ShinsaibashiDinner #Gourmet #FoodPorn #UmedaGourmet #UmedaLunch #UmedaDinner #NambaLunch #NambaGourmet #HonmachiGourmet #KitashinchiShabuShabuKiraku #ShabuShabuKappo #Biwagyu

I had always been curious about Kiraku. The entrance had a fantastic atmosphere, and I was guided to a private room with a nice tatami smell. It's recommended for entertaining guests! The course menu had more than enough food, and I was very satisfied. Personally, the experience of having shabu-shabu with beef tripe for the first time was very impressive! I heard they also have yakiniku, so I definitely want to try it out.

I stayed at the Royal Park Hotel The Kyoto and went here at night. The private rooms have a veranda, a beautiful courtyard, and a stunning ceiling, with Casablanca and carnations arranged, creating a luxurious atmosphere. The hallway is decorated with pinwheel chrysanthemums, and the entrance is adorned with kikyo, kurukuruma, and white ginger, creating a lovely ambiance. The menu changes weekly. North Shinsaibashi never disappoints. I had shabu-shabu in the best setting. In Osaka, shabu-shabu is made with beef. I chose the meat course to try three types of meat. This course is supervised by gourmet chef Hasegawa. The meat was delicious and the experience exceeded my expectations. North Shinsaibashi is the best! Meat Course 18,500 yen ・ Seasonal vegetable suri-nagashi with corn and dashi. The dashi flavor is stronger than the corn, giving a Japanese twist. It gently seeps into the stomach. ・ Kiraku's specialty roast beef with seasonal vegetable mille-feuille. The seasonal vegetables include grilled eggplant, zucchini, and asparagus. The presentation is vibrant. The ginger on the grilled eggplant adds a nice flavor, complementing the umami of the roast beef and light vegetables. ・ Kiraku's tartare with wagyu beef, apple, and caviar in a shell. The blue dish gives a stylish appearance. The softness of the wagyu beef tartare is enveloped by the crispy shell, with the sweetness of apple and the saltiness of caviar as accents. ・ Today's steak with yu-an-yaki. Served with wasabi, yuzu, and sudachi. The outside is crispy, while the inside is incredibly tender and juicy. The meat is perfectly cooked, thanks to Chef Hasegawa's supervision. ・ Shabu-shabu of three types of black wagyu beef (Chateaubriand, sirloin, ribeye) with salt ponzu, sesame sauce, and egg mousse. Garnished with doubanjiang, scallions, and candied yuzu. Each meat is large and tender, with a juicy and melting texture. The umami of the meat spreads gently, creating a delightful experience. The highlight of shabu-shabu. The sirloin is Miwa beef from Nara, the ribeye is Wao beef from Kumamoto, and the Chateaubriand is seasonal vegetables from Miyazaki. ・ Seasonal vegetable assortment from Nara Yamaguchi Farm. Includes tofu, tokiiro hiratake, maitake mushrooms, white negi, carrot, okahijiki, shungiku, mizuna, etc. The tofu is for about 2 minutes, and the rest can be eaten raw, so it's quick. Goes well with salt ponzu. ・ Doufu-tantanmen with soy milk. A creamy and gentle soy milk flavor with a spicy kick afterward. ・ Wanmono with saury, sesame tofu, and deep-fried leeks, soaked in Kujyo green onion broth. The plump sesame tofu and fragrant saury complement each other well, enjoyed with the broth. ・ Kamimino yubiki with top mino. The texture is fantastic. ・ Shabu-shabu broth-based zosui with Nara Miwa beef and Ryu's egg. Delicious on its own, but even more luxurious with the toppings. Even though I was full, I finished it all. ・ Seasonal dessert: Matcha-topped fresh pudding. [Drinks] Shared 1 cup of sake for 2 people. ・ Umeshu soda ・ Osaka-ya Chobei Daiginjo ・ Saku Masano Tomonaka-tori, tax rice Daiginjo sake ・ Black oolong tea

Near the ANA Crown Plaza Hotel and the new building of Kitahama Cattleya, on the second floor is Yakiniku Kiraku-san. Going down the stairs to the basement, you will find a place where you can forget the hustle and bustle of the city and enjoy delicious shabu-shabu in a calm atmosphere. Highly recommended for those who consider themselves adults! The menu includes courses such as: - Hisui Course (¥15,500 including tax): 1. Seasonal clear soup with white corn and dashi broth 2. Kiraku's specialty: a cold dish of roast beef, eggplant, zucchini, and asparagus layered like a mille-feuille with scallions and ginger 3. Premium marbled beef tongue, thinly sliced for shabu-shabu with lettuce, shiso, umeboshi sauce, and black garlic sauce 4. Assorted seasonal vegetables: tofu, tokiiro hiratake mushrooms, shimeji mushrooms, negi, red core daikon, yellow chives, okahijiki, tsurumurasaki, mizuna, shirona, and yamato mana (11 varieties) 5. Marbled black beef sirloin from Aomori NAMIKI, served with homemade white ponzu sauce and sesame sauce with green onions and doubanjiang 6. Special selection beef tripe shabu-shabu with garlic sauce and sesame oil 7. Special selection marbled beef hane shita with a perfect balance of fat and melt-in-your-mouth texture 8. Premium marbled beef thigh with a strong umami flavor 9. Inaniwa udon for the meal 10. Seasonal dessert: matcha tiramisu Enjoy a toast with Kirin Ichiban Shibori draft beer (¥900) or a glass of red wine (¥900). You can also choose a Mintia on your way out. Located at 1-2-7 Doutonbori, Kita-ku, Osaka, in the Parmari In Doutonbori B1F. Phone: 06-6485-8975/050-5872-9714. Open from 17:00 to 24:00 (Sunday 17:00-23:00), no regular holidays.

I used this restaurant for my wife's birthday. The plate we received was very luxurious, and they even included mangoes because they had just arrived! The service was also very good, and I think this is a highly satisfying restaurant! Definitely visit for special occasions!

Dinner in Osaka was here. A friend who lives in Osaka made a reservation for us. It is supervised by Chef Gurmandi's Nagasawa. It's about a 5-minute walk from Oebashi. It is located on the basement floor of an elegant building. All rooms were private rooms. The room we were led to was called "Hana," with summer flowers arranged in the alcove. The sunken hearth style was convenient. The hostess who served us that day was a very lovely woman in a white silk kimono. I got so caught up in conversation that I forgot to take photos ^^; There are two types of dipping sauces for the shabu-shabu. The sesame sauce is combined with foamy egg, creating a light taste. The green onions and doubanjiang go well together. The white ponzu sauce is sweetened with candied yuzu peel. Both are supervised by Chef Gurmandi's Nagasawa. The texture of the mino shabu was a first for me. You can enjoy the crunchy texture. The meat used is said to be of good quality that day. The fat content is well-balanced, with only flavorful meats. It was a composition that allowed us to enjoy various types of meat. We started with a plum wine and soda for a toast. The dishes we had were as follows: ◇ Seasonal Surinagashi "Kombu Dashi and Tomato Surinagashi" ◇ Kiraku's Specialty "Roast Beef and Seasonal Vegetables Sandwich" Zucchini and bell peppers sandwiched with roast beef. ◇ Premium Marbled Beef Tongue, rolled with romaine lettuce and shiso, with plum sauce and black garlic sauce. ◇ Assorted seasonal vegetables and yellow hiradake, daikoku shimeji, mizuna, hakusai, okahijiki, white negi, kiiro negi, shungiku, tofu, and Yamato mana. All vegetables are organically grown by Yamaguchi Farm in Nara. ◇ Marbled Black Wagyu (Kobe beef sirloin) ◇ Premium Mino Shabu, with Taiko sesame oil and garlic sauce. ◇ Saury and sesame tofu tempura, kujo negi, (service, from Gurmandi's course) ◇ Special Black Wagyu Thigh (Omi beef) ◇ Hane shita (Kumamoto's red beef) ◇ Rice dish "Inaniwa Udon in shabu-shabu broth. Served with scallions and ginger." ◇ Seasonal dessert "Matcha-covered fresh pudding"

It feels like being in a luxurious ryokan in Kyoto, experiencing a very special hospitality in the shabu-shabu restaurant in Kita-Shinchi, called Hisui. Their Kawasemi course costs 15,500 yen and includes seasonal sukiyaki roast beef, grilled seasonal vegetables, premium marbled beef tongue, assorted seasonal vegetables, marbled black wagyu sirloin, premium beef tendon shabu, premium beef skirt steak, and a choice of porridge or Inaniwa udon. It also comes with matcha pudding for dessert. Each person gets their own shabu-shabu set with white ponzu sauce and sesame sauce with meringue foam. The meat is of high quality and flavorful, making it a fantastic dining experience that I would definitely want to go back to.

Requested by a friend for the third visit. The staff remembered me, which was nice. ★Winter melon grated★ Roast beef and seasonal vegetable sandwiched asparagus, two types of zucchini, eggplant. Not only beautiful but also delicious. ★Black wagyu beef tongue shabu-shabu Tender tongue lightly cooked. The texture is amazing. I was recommended romaine lettuce and shiso as condiments, but they interfere with the texture of the tongue and are unnecessary. Plum sauce and black garlic sauce are delicious. ★Colorful organic vegetables from Nara White spring onion, spinach, Chinese cabbage, mizuna, okahijiki, yellow oyster mushroom, yellow chives, tofu, etc. ★Yamagata beef A5 sirloin Low melting point and moist. [Condiments] Homemade white ponzu, sesame sauce & egg foam, candied yuzu, chopped green onions, doubanjiang. ★Tripe shabu-shabu White sesame oil, colorful rice crackers, garlic dip sauce The texture of the tripe and the sauce were really delicious. ★Hokkaido Furano wagyu hane-shita, momo shabu-shabu Refreshing and well-balanced with a light and marbled texture. ★Finishing with Inaniwa udon Refreshing. ※Zosui is also available. ★Smooth and delicious matcha and black honey custard pudding. Received some mints on the way out.

※This is a post from a blog♪Blog URL: https://sibumi.blog.fc2.com/blog-entry-6437.htmlIt's been over a year since my last visit☆Usually...I enjoy B-class gourmet, but sometimes, why not go for super A-class too, right~!? Well, that's just how it is (laughs).Exquisite Shabu-Shabu: Hiroshima Wagyu FilletJuly 3rd, Visit: Kitashinchi~I descended into the solidly built building at Parmary Inn on Dojima and found myself at "Kitashinchi Shabu-Shabu Kiraku." It's a high-quality space with a Japanese atmosphere that you wouldn't expect in a building~ Spacious private rooms with a surprising inner garden!This time, I tried the Meat Kappo Course priced at 18,500 yen, excluding tax and a 10% service charge. Starting with the seasonal Surinagashi, Spinach, and Tofu Milk, the gentle flavors were delightful~From the Asparagus and Zucchini sandwiched and grilled with Wagyu to the elaborate Kiraku Tartare with Wagyu Harami, Apple Caviar, and Leeks, every dish was exquisite~The Highball with Ichiro's Malt & Grain White Label was a perfect match for the food!Next, I tried the rare Yuzu-An grilled steak of Kumamoto brand beef "Wao" with vinegar citrus and wasabi~And now, the main event: a luxurious assortment of three types of Wagyu Shabu-Shabu, including Naramiwa beef Sirloin & Rib and Hiroshima Wagyu Fillet, served with a variety of seasonal vegetables. It was a feast~With the rich sesame sauce and homemade ponzu, it was hard to choose between the two...When you eat meat, you also get to enjoy the vegetables~The Udon with cold meat miso and the seasonal soup with Sawara and Sesame Tofu were delightful~The dessert of Matcha Pudding was also delicious~From start to finish, the course was full of unique and elaborate dishes, and I thoroughly enjoyed it...Thank you for the wonderful meal♪(Taken with G7X)Kitashinchi Shabu-Shabu Kiraku1-2-7 Dojima, Kita-ku, Osaka CityParmary Inn Dojima B1F06-6485-8975[Mon-Sat] 17:00-24:00 [Sun] 17:00-23:00Previous record: "Kitashinchi Shabu-Shabu Kiraku" A special course meal enjoyed in a cuisine inn-like atmosphere! 220531https://sibumi.blog.fc2.com/blog-entry-6083.html

No.44 Kitashinchi Shabu Shabu Kiraku @Kitashinchi. The meat was delicious, and the vegetables were fresh too. It's a great option for dining out frequently. The broth was good, and the dipping sauces - yellow yuzu ponzu and sesame - were excellent. #KitashinchiShabuShabuKiraku #ShabuShabu #Kiraku #KitashinchiGourmet #OsakaGourmet #WantToConnectWithFoodies

Located in Kitashinchi, when you go down the stairs at Shabu Shabu Kiraku, there is a sliding door that leads you to the restaurant. We were guided to a relaxing tatami room and decided to try the popular "Hisui" course for 15,500 yen. The course included seasonal clear broth, Kiraku's specialty dish, premium marbled beef tongue, assorted seasonal vegetables, marbled black wagyu sirloin, premium beef tripe shabu-shabu, premium black wagyu hane shita, premium black wagyu thigh meat, a meal, and seasonal dessert. The staff provided guidance on how to enjoy each dish with the rich broth for the shabu-shabu. We started with a Highball from Yoichi to wet our throats before diving into the meal. The marbled beef tongue was delicious when wrapped in lettuce and shiso leaves with plum sauce or black garlic sauce. The generous amount of vegetables helped make up for any vegetable deficiencies. Unique ingredients like red-crowned crane-colored mushrooms and large young corn were a delightful surprise. The beef tripe had a satisfying chewy texture that paired well with alcohol. The "Hanayuki" sake had a sweet taste that complemented the meat and vegetables. The fried Spanish mackerel and sesame tofu added an extra layer of flavor with its light and fragrant taste. The hane shita and thigh meat were perfect for finishing off the meal, light and easy to eat. The meal ended with rice porridge and Inaniwa udon, each using the shabu-shabu broth for a rich flavor. The dessert was a matcha pudding with black honey, a warm and comforting finish. The meal was filling and satisfying. The location and atmosphere were excellent, making it perfect for a quiet date or important business meeting. The hospitality was exceptional, and the food was truly delicious. Thank you for the wonderful meal.

When I spent four years at university in Kobe, my friend's father treated me to a meal in Kita-Shinchi a few times. On those occasions, he told me to come in a suit, emphasizing the area as an adult's town. This time, my friend in Osaka made a reservation for a high-class shabu-shabu restaurant located in a particularly elegant building in Kita-Shinchi, where we planned to have dinner. Upon arriving at the destination, I realized that I had visited this area many times before, near a chicken restaurant where the manager used to work at the shop I worked part-time during my student days. As we descended into the underground of the luxurious building, we were enveloped in a space that felt like a traditional Japanese house had been transplanted, exuding a sense of luxury. The individual private rooms with sunken hearths were reminiscent of the scenes in dramas where politicians are entertained, exuding a luxurious atmosphere. My friend and I began our evening in Kita-Shinchi playing at being politicians. [Today's Course] - Seasonal Surinagashi: Winter Melon A warm winter melon soup that gently warms the stomach, with a subtle seasoning and a rich Kansai-style dashi flavor. - Kira's Specialty: Roast Beef and Seasonal Vegetables Scissor Grilled Thinly sliced roast beef and vegetables of the same thickness (eggplant, yellow & green zucchini, asparagus) neatly layered on top of each other, with a jelly-like solidified tail soup that exudes a strong beef-based broth. The beef umami is sealed in, while the punch of black pepper and the crunchiness of the vegetables are enjoyable. - Premium Marbled Beef Tongue A glossy marbled beef tongue sliced slightly thick, wrapped in romaine lettuce and shiso, to be enjoyed with plum sauce and black garlic sauce. The black garlic sauce adds a faint garlic aroma to the beef tongue, enhancing the appetite, while the plum sauce pairs well with the crunchy vegetables. - Seasonal Vegetables Assortment Featuring Tokiiro Hiratake, Daikoku Shimeji, tofu, hijiki seaweed, carrots, baby corn, baby corn silk, purple asparagus, Chinese cabbage, yellow chives, watercress, and green onions. The shabu-shabu broth is seasoned with jaw dashi and white soy sauce, bringing out the natural flavors and sweetness of the vegetables. - Harami Steak Yuzu-an Yaki (additional order) Harami steak marinated in a special yuzu-an sauce made of soy sauce, mirin, sugar, and sake, cooked to a rare state and served for you to finish grilling to your liking. The aroma of the yuzu-an sauce rising from the grill is irresistible, with the richness of the harami and the depth of the yuzu-an sauce melding into an elegant flavor. - Marbled Black Wagyu Sirloin An exquisite marbled sirloin with a beautiful pink color and fine marbling. Quickly seared in broth, the fat melts in your mouth, offering a sweet taste. Enjoy it with sesame sauce, a special sauce made with whipped egg, and white ponzu (yuzu pepper, daidai vinegar, apple vinegar) for a refreshing option. - Special Minced Shabu-Shabu Minced meat with plenty of collagen that is rich in fat, sliced slightly thick for a delightful texture. The richness of the fat and collagen extract pairs well with the white soy sauce broth. Dip it in the shiso garlic sauce, where the key is the thick sesame oil. - Fried Mackerel and Sesame Tofu

I thought the atmosphere in the private room was very nice. The staff's service was also very good. As for the food, it was average. Considering the cost performance, I think the food alone is a bit expensive. The original sesame sauce and ponzu were delicious. I think the amount of main meat dish is small. So, I think 18,000 yen is a bit high.