Kochi Kara Kita Yakiniku Ya
Savor authentic Tosa Wagyu at Kochi Kara Kita Yakiniku Ya in Kitashinchi, Osaka—the heart of a culinary journey like no other!
Restaurant Details
Indulge in authentic Kochi flavors at Kochi Kara Kita Yakiniku Ya, nestled in the heart of Osaka's bustling Kitashinchi district. Known for its premium Tosa Wagyu beef, the restaurant promises a true Japanese barbecue experience with each bite. Enjoy the lively atmosphere of Kitashinchi as you savor expertly grilled cuts and house-made sauces inspired by Kochi's rich culinary tradition. With a cozy setup perfect for both intimate dinners and lively gatherings, this is the place to explore the essence of Kochi without leaving Osaka.
Kochi Kara Kita Yakiniku Ya Phone Number
Kochi Kara Kita Yakiniku Ya Business Days
Kochi Kara Kita Yakiniku Ya Address
Konishi Building B1F, 1-4-7 Sonezakishinchi, Kita Ward, Osaka 530-0002
Kochi Kara Kita Yakiniku Ya Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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10 meals
SEAT RESERVATIONMatasaburo
Aged meat is a popular technique used by many, but few do it quite like this aging-specialty restaurant in Osaka.
COURSE MENUKitashinchi Harami Hozenji
Located next to Hozenji Temple, this yakiniku restaurant in Osaka’s popular Namba shopping district serves extremely rare varieties of “phantom wagyu”, prepared with luxurious ingredients like caviar and truffle dressing.
COURSE MENUYakiniku Manno Honten
The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.
COURSE MENUYakiniku Mannoya Tennoji North Exit
This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.