Nara Kimiya's top disciple's restaurant, Rikichan, is the first store opened. The staff cuts the meat into easy-to-eat pieces and grills it for you, so it's a bit different from regular yakiniku. They serve it with spicy grated daikon ponzu, yakiniku sauce, chicken...

The best encounter - I was able to update my best yakiniku restaurant ever. Luckily, I was able to make a reservation at a famous restaurant without knowing it was famous. Upon my first visit, I started with a Kirin beer, kimchi assortment, rice soup, and dishes not on the menu - two pieces of tongue, Chateaubriand 300g for 16,000 yen, and sirloin 300g for 14,000 yen. The kimchi assortment was delicious, especially the white kimchi! The tongue was beautifully presented and cooked by the staff to perfection. The truffle salt was a great addition. The Chateaubriand and sirloin were also beautifully presented, with the grill plate changed for each type of meat. The Chateaubriand was tender and paired well with truffle salt, while the sirloin was my personal favorite. The soup was light but flavorful. I ended the meal with a complimentary dessert of strawberries. It was a satisfying meal, and I would definitely come back again. It's worth going to Osaka just to eat here.

I heard that this is the favorite restaurant of Kimiya, the top disciple, so I was curious about it. We ordered Chateaubriand and fillet, beef tongue and tripe, and white cabbage kimchi. Just like Kimiya, the staff cooked all the meat for us. The meat was tender and incredibly delicious. Since there were two of us, we were able to compare the Chateaubriand and fillet with 150g each. It's great that you can eat your favorite amount a la carte. I recommended it to my family, so I will definitely go back.

I visited the restaurant on a weekday night at 6:00 pm. By around 7:00 pm, it started to get crowded, so I think making a reservation would be a good idea. The dishes I tried were Tan Chateaubriand and Heremino. I'm not sure about the exact price, but it's around 15,000-20,000 yen per person. This was my first time at this restaurant, and the chef was very friendly and welcoming, highly recommended. The interior of the restaurant is clean and the Chateaubriand is served with ponzu sauce and salt, which is unique and appealing. The Chateaubriand and Heremino were incredibly tender and flavorful. The tripe had a nice chewy texture as well. I would love to visit again in the future. Thank you for the wonderful meal!

First visit to Rikichan at Hotaru Ike. A renowned Nara restaurant, Kimiya's DNA. The menu only offers meat dishes, apart from kimchi and soup! The meat options are limited to either fillet or Chateaubriand, priced at 14,000 yen and 16,000 yen per serving, respectively. The type of meat available changes daily depending on availability. On this particular day, they served Matsusaka beef. The meat was incredibly tender, easily cut with a fork. This place is perfect for those who want to indulge in meat to the fullest.

Rikichan. I finally visited "Kimiya" in Nara, a restaurant where the head chef's top disciple works. Kimiya had been difficult to make a reservation at, so I was introduced to this place instead. This restaurant specializes in A5 grade female beef tenderloin and Chateaubriand. I tried both and they were amazing. The meat and sauce are apparently the same as Kimiya's. I think this place is great. The Chateaubriand was so tender, it could be cut with a fork. I was impressed and would love to visit again. Chateaubriand 300g for 16,000 yen. Tenderloin 300g for 12,000 yen.

I have visited Kimiya main store several times and was curious about this other shop. I finally had the chance to go there. The quality of the meat is different from Kimiya. Personally, I found it easier to eat compared to Kimiya. Even if the types of meat are the same, the satisfaction can vary depending on where you eat it, right? The apple dessert was not the crunchy type, but more of a crispy type of apple. I wonder if they also offer different types of desserts to enjoy. Looking forward to it!

I visited the restaurant for my master's birthday. We ordered 2 pieces of tongue, 300g of Chateaubriand, 300g of sirloin, and a mixed kimchi platter. I was looking forward to the difference between the sirloin and Chateaubriand, and I was amazed at how different they were. The Chateaubriand was so delicious that I slightly regretted ordering the sirloin afterwards. Also, the mixed kimchi platter was surprisingly delicious... I wonder where it's from... Could it be homemade? It's an item I would like to take home as a souvenir. I want to come back for my birthday next time.

Riki-chan, who inherits Kimiya-san's philosophy. The Héll and Chateaubriand's Bribri steak can be easily torn apart with a fork. Surprisingly tender. The meat melts softly in your mouth. Oh, it's irresistible. It's a once-a-year treat.

I have been to Kimiya a few times, but this was my first time at Hitori-chan. The quality of the meat is truly the best. For meat lovers and food lovers, this is the perfect place! They have a variety of alcohol options, but I had to pass since I was driving. It's also kid-friendly. If you bring food for your children, you can just order white rice for them.

After a sauna session, I visited this restaurant with a friend in the mood for some hearty yakiniku. We ordered the regular sirloin and Chateaubriand. Both were juicy, tender, and flavorful, with no dryness even as we chewed. Despite the generous portions, the dishes were not overwhelming and we didn't get tired of them. It was a truly satisfying meal!

This seems to be a shop run by someone who trained in Kimiya in Nara. Like Kimiya, it's a place to fully enjoy yakiniku ^o^ The taste is absolutely delicious, but it seems like they might have slightly different sauce and grilling techniques? It's interesting to enjoy the differences! The staff are also very friendly.

I visited a restaurant that I had heard about from a friend, located about a 10-minute walk from Hotarugaike Station. My friend had recommended their extremely thick Chateaubriand, so I had to try it. The visual presentation was outstanding with such a thick cut. The taste was incredible, with the meat melting in my mouth and a rich flavor spreading throughout. Although the portion was large and thick, I felt like I could eat it endlessly. I will definitely visit again if I have the chance.

I had a craving for delicious yakiniku. The restaurant I chose tonight was "Rikichan," just a short walk from the station. Every meal is a new exciting experience in life. Let's go! The meat was cooked rare and it was amazing! The sauce was also exceptional. I will definitely visit again.

Rikichan made her debut and we made an early reservation, so we almost had the place to ourselves! The grilled meat was amazing, just as the reviews said - so tender you could cut it with a fork! And they change the plate every time, which is a nice touch. Everything was excellent. Even though there were only two of us, we got to enjoy both the sirloin and the chateaubriand. It was so delicious we devoured it all! We will definitely make reservations again.

It's super delicious! The Chateaubriand is amazing! The seasoning is the best! Eating Chateaubriand with lots of garlic is so powerful. It's too good! Also, they have tongue and tripe sometimes. I tried them too! You have to try the tripe! It's so good! Seriously, try it! Once you eat it, you'll understand! Wow! The tripe is amazing! Definitely try it! I had a large portion of rice too. It was so delicious! Thank you for the meal!

I often use this place because it's in my neighborhood. The meat is so tender that they even teach you what to drink with it, and it has a strong meaty flavor. There are many types of sauces, and I recommend the ponzu sauce with onions. They have Chateaubriand, fillet, and tongue available, and if you're lucky, you might even get some tripe.

Feeling happy with a fork-tender Chateaubriand and rice. Located in Toyonaka Hotaruike, this restaurant run by the top disciple of the renowned Nara restaurant Kimiya offers a similar quality of meat and sauce as Kimiya but at a more affordable price. The staff grills the meat to perfection. The menu includes thick-cut tongue, yam kimchi, 300g Chateaubriand, 300g sirloin, rice, soup, and fruit. I was too full to try the recommended tripe.

Nara's top disciple of Kimiya, a shop managed by the master. I visited after the lifting of the declaration. Leave the grilling to the professionals. The meat is flawless as you can see. The order menu is two servings of Chateaubriand and one serving of fillet for four men, and only when available, three servings of tongue. They handle the best fillet meat available that day. Tonight's meat is Sendai beef. The quality of the meat is impeccable with finely marbled fat. You will become addicted. The owner and staff were all great throughout. This feels like a top-notch restaurant.

Rikichan for the second time. Still the best, really delicious. The sensitivity of the first time came back. This time, the owner grilled it for me, and the service was polite and the grilling was exquisite. I had a fun meal listening to various stories. I've been to the affiliated restaurant near Shinchi twice, but this place is definitely more delicious!! I think the meat is different. I won't go anywhere else!!

After a long time, I made a reservation through an acquaintance and ordered the hidden menu items, tongue and tripe, at Nori's in Ikeda Ishibashi. For the main menu, you can choose between Chateaubriand and sirloin, and of course I chose Chateaubriand. I will definitely go back again.

Visited a high-class restaurant where the owner trained at the renowned "Kimiya" in Ikoma City, Nara Prefecture. Specializing in charcoal-grilled steak, they only serve Chateaubriand and sirloin. The location is a short walk from Hikarigaoka Station, near Osaka Airport. The exterior looks like a regular neighborhood steakhouse, with a cozy and welcoming atmosphere inside. The menu only offers Chateaubriand and sirloin, but there is a hidden menu item of thick-cut tongue that can be ordered in any quantity. On this visit, we ordered 2 slices of tongue, 150g each of Chateaubriand and sirloin, and a kimchi assortment. The staff quickly grilled the tongue, keeping it tender and flavorful. They then changed the grill before cooking the Chateaubriand and sirloin to perfection. The meat was sliced with a fork to preserve its tenderness, and the quality of the meat was exceptional. The bill came to around 12,000 yen per person, a significant difference from the 22,000 yen at the Kimiya in Umeda. The experience was worth the trip to Hikarigaoka, and the owner's friendly demeanor made the visit even more enjoyable. We will definitely be back. Thank you for the wonderful meal!