Sukiyaki Harijyu Dotonbori

Just one street behind the outstretched arms of the Glico Man in Dotonbori is an even older Osaka institution: the wagyu sukiyaki restaurant Harijyu. Its distinctive traditional architecture, and its position at the mouth of Dotonbori, makes it instantly recognizable at first sight. Founded in Sakai City in 1919, Harijyu later moved to Shinsekai in Osaka City, and later to its current Dotonbori location in 1948, where it has remained ever since. Yet it remains committed to offering customers both within and outside of Japan the opportunity to enjoy kuroge wagyu beef in both Japanese and Western styles, as well as providing customers quality cuts through its services as a butcher shop. Its commitment to quality remains just as steadfast. Using kuroge wagyu beef from female Japanese Black cows remains firm as well; while not as marbled as the meat of a bull or steer, it’s said to be softer in texture and more finely grained. More than 100 years in the industry has made Harijyu especially adept at choosing its cuts of meat — but just as importantly, it has constantly refined and perfected its flavors over a century, resulting in demi-glace sauces, warishita sukiyaki broth and other seasonings that have come to be the most generationally loved in Osaka. It’s the living history of Dotonbori sukiyaki, brought to life in Harijyu’s kitchens. The interior reflects its heritage as well: not only is the ambiance unmistakably traditional Japanese, with shoji sliding doors, tatami mats and kotatsu-style floor seating, but the wait staff are all clad either in kimono, or the starched shirtsleeves and snappy bow ties of the Showa era. Dotonbori may be more famous for its street food, but those looking for a sit-down dinner and blast from the past in Japan should look no further than Harijyu.