Dotombori Yakiniku Mitsuru Souhonten

Reopening on August 1, 2025, Dotombori Yakiniku Mitsuru marks a new chapter for one of Osaka’s most beloved yakiniku restaurants. Built on over two decades of expertise, the restaurant proudly continues its tradition of purchasing whole A5-grade Japanese Black Wagyu cattle, ensuring perfect balance, quality, and freshness in every cut. Led by Yakiniku Master Kenichi Ashida, who has supported Mitsuru since its founding 24 years ago, the team applies deep knowledge and craftsmanship to deliver the finest wagyu experience. Every piece of meat is carefully inspected and cut with precision, achieving a tenderness and flavour that leave a lasting impression. The newly renovated flagship introduces an innovative conveyor-style system that delivers fresh cuts of meat directly to your table — a unique combination of entertainment and efficiency. Private rooms are also available, offering a refined and comfortable space for any occasion. Don’t miss the restaurant’s new signature dish, Negi-Maita Tan, where crisp green onions are rolled inside tender beef tongue, creating a perfect harmony of flavour and texture. Priced from just 384 JPY per piece, this fun and beautiful creation captures the playful spirit of Osaka dining. A true “whole-cow yakiniku” destination, Dotombori Yakiniku Mitsuru stands as a testament to craftsmanship, freshness, and unbeatable value. Once you take a bite, you’ll understand why this Dotonbori favourite continues to be loved by locals and visitors alike.