The counter
Charcoal, and a counter. Nothing else.
Twenty-seven counter seats in Namba, and nothing else. Wagyu and aged crossbred beef are rested by dry-aging, then grilled over charcoal an arm's length from where you sit. Trim away the dry black crust and what comes out from under it is a tightened ruby core. Châteaubriand down to lean cuts are all served at 150g; the ribeye comes at 300g. At lunch, and again until 19:00, that same aged beef is carved onto a bun — the wagyu burger line developed with gui's burger, with the Dry Aged Wagyu Steak Burger at ¥3,200. There are no tables and no private rooms. Nothing stands between the charcoal and the counter, so the sound and the smoke reach your seat. 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
- Opened
- 2024
- Fire
- Charcoal
Aging
Unwrapped, and left alone.
In a cold, dry chamber the beef hangs unwrapped. As moisture leaves, flavour concentrates inward and the outside dries to a dark crust. Only what is under that crust is served.
The counter
Nothing stands between the grill and your seat.
History
Opened on 12 June 2024 — the charcoal-and-counter room of the Osaka KITAN group of yakiniku and aged-beef restaurants, set down in Namba.
