DRY AGED WAGYU · CHARCOAL · NAMBA

㐂舌響

Trim away the black crust and the ruby core comes out.

Dry aging

Under the black crust.

The beef is rested unwrapped in cold, dry air. Moisture leaves, flavour concentrates, and the outside dries to a dark crust. That crust is trimmed away before the meat meets the coals — and what comes out from under it is a tightened ruby core. The venue’s own menu states that its steaks are rested by the dry-aging method.

aged steak cuts

150^g

standard steak (g)

300^g

ribeye (g)

counter seats

The number of days varies by cut and by delivery. Ask the shop for the aging on a given steak.

The cut face of an aged loin — deep ruby beef threaded with fine marbling — Outside: the black crust

A whole aged loin straight from the chamber, its surface dried to a dark crust — Outside: the black crust

gui's burger × KITAN HIBIKI

The burger stops at 19:00.

The same aged beef, carved to order and stacked onto a bun. Only 12:00–15:00, and again 17:00–19:00. After seven in the evening it is steak only.

It stacks into one thing

Dry Aged Wagyu Steak Burger Signature

A dry-aged wagyu patty in a bun, crowned with slices of the same aged steak carved to order.

¥3200

Crispy Potato Wagyu Burger

¥1900

Wagyu Cheese Burger

¥1800

Served 12:00–15:00 and 17:00–19:00 only. Developed with gui's burger.

Charcoal

One plate at a time, in front of the coals.

Châteaubriand down to lean cuts at 150g; the ribeye at 300g. The grill stands directly across from where you sit.

Chateaubriand Steak 150g

¥16500

Wagyu Strip Loin Steak 150g

¥13200

Ribeye Steak 300g

¥12000

Chateaubriand Steak 150g Signature

¥16500

Wagyu Strip Loin Steak 150g

¥13200

150g Tenderloin Steak

¥13200

Ribeye Steak 300g

¥12000

150g Lean Steak

¥9750

Aged Crossbred Beef Fillet 150g

¥10500

Strip Loin and Filet Comparison (100g each)

¥10000

Aged Crossbred Beef Strip Loin 150g

¥7500

Rested using the dry-aging method, as stated on the venue's own menu. Prices are from the menu the venue itself publishes (as of July 2026, as listed). Some items are priced differently at lunch and dinner. Please confirm the current menu with the shop.

The full menu

The rest of the counter

Not only a steak house.

Wagyu yukhoe, lightly seared nigiri, torotaku rolls. Scallops, lobster and the fish of the day all go over the same charcoal. To finish: New York cheesecake and creme brulee, with Hibiki Blender's Choice in the glass.

Hibiki Yukhoe

¥2400

Wagyu Special Assorted Nigiri (2 pieces each)

¥2300

Grilled Lobster 1 Tail

¥7000

Grilled Scallops

¥2000

Grilled Fresh Fish of the Day

¥3000

Creme Brulee

¥800

The full card, first plate to last

The counter before service — the charcoal grill station behind it, ceiling lights pooling on the timber

27 counter seats

There are no tables.

No tables, no private rooms — twenty-seven counter seats and nothing else. Nothing stands between the charcoal and the counter, so the sound and the smoke reach your seat. A full-venue buyout for up to twenty guests can be discussed. In the glass: Hibiki Blender’s Choice, Ki No Bi, Ichiro’s Malt.

Seating: 27 counter seats — no tables, no private roomsFull-venue buyout for up to 20 guests, on request
Lunch: Japanese Premium Beef Ribeye Steak Lunch ¥7000 Add the dessert set with coffee or tea for ¥700.
By the Glass — GIN HEART: Champagne by the Glass · Hibiki Blender's Choice · Wine by the Glass — white / red / rosé Whisky, gin, beer and wine are all poured by the glass.

Visit

1-1-7 Namba.

Hours: 12:00–15:00 Lunch (last order 14:30) 17:00–23:00 Dinner (last order 22:00) — weekly closing day unconfirmed, please call
Address: Osaka, Chuo-ku, Osaka, 1-1-7 Namba Namba Station ／ about 5 min
About five minutes on foot from Namba Station (roughly 236 m). The exit number is still being confirmed.
Reservations & enquiries: 06-6226-7428 Credit cards accepted (Visa / Mastercard / JCB / Amex / Diners). Electronic money and QR-code payment are listed as not accepted.