Japan · City guide
Yakiniku capital with wholesale beef markets. 12 steakhouses and 5 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Kitashinchi steak and wine restaurant where chef Ukai roasts large blocks of Japanese Black heifer beef in a kiln for a crisp crust and juicy centre.
Steakhouse
Kitashinchi restaurant specialising in steak roasted in a kiln, using top-grade Japanese Black and brand-name beef in lunch and dinner courses.
Steakhouse
Small Kitashinchi steak specialist, listed in Tabelog's WEST top 100 for steak and teppanyaki in 2024 and 2025.
Steakhouse
Teppanyaki counter inside the Ohatsu Tenjin shopping arcade near Umeda, built around Kobe beef grilled with French-influenced touches.
Steakhouse
Teppanyaki restaurant on Midosuji whose courses let diners compare Kobe, Matsusaka and Omi beef grilled at the counter, with private rooms for business dining.
Steakhouse
Hotel teppanyaki restaurant on the 24th floor of the Imperial Hotel Osaka, grilling Matsusaka, Kobe and other Japanese Black beef with views over the Okawa river.
Steakhouse
Original branch of the Yakiniku M chain, which buys whole Matsusaka cattle directly from Matsusaka, so diners can compare many cuts, including rare ones, as yakiniku,…
Steakhouse
Upscale Kitashinchi yakiniku restaurant serving Matsusaka, Kobe and Omi beef chosen to its own marbling standards, including multi-course wagyu kaiseki menus.
Steakhouse
Osaka branch of the New York steakhouse chain, opened in July 2024 on the fifth floor of KITTE Osaka next to JR Osaka Station, serving USDA Prime beef dry-aged for at…
Steakhouse
Flagship-grade Osaka branch of the Kobe steak house Bifteck Kawamura, one minute from Kitashinchi station, where chefs grill Kobe beef, including prize-winning champion…
Steakhouse
Only Osaka branch of the Kobe-based Ishida steak group, on the eighth floor of the LINKS UMEDA building beside JR Osaka Station, serving A5 Kobe beef (BMS 10-12) and…
Steakhouse
Members-only charcoal-grill steakhouse opened in 2017 by butcher's son Katsuya Wajima, who trained at Vlado's in Melbourne and serves a single set menu built around…
Cook at home
Butcher & supplier
Meat counter of Harijyu, the Dotonbori beef house founded over a century ago, selling Japanese Black wagyu for steak and sukiyaki alongside house-made beef products and…
Butcher & supplier
Wagyu butcher in Kuromon Market that buys Japanese Black heifers at the Kobe auction and will grill any steak bought at the counter on the spot, a big draw for visitors.
Butcher & supplier
Third-generation butcher stall in Tsuruhashi Market, founded about 80 years ago, that sells A5 wagyu with marbling scores of 11 to 12 (from Miyazaki, Kagoshima and…
Butcher & supplier
Neighbourhood wagyu butcher on the Senbayashi shopping street that also runs yakiniku restaurants supplied directly from the shop.
Butcher & supplier
Butcher near Higashi-Mikuni station, founded about 60 years ago, focused on A5-grade female Japanese Black beef from branded herds including Kobe and Tajima, with steak…
Local tips
The letter is yield, the number is quality. A5 BMS 10–12 is the richest beef you can buy.
Kobe, Matsusaka and Omi are among the best-known regional wagyu brands, each with its own rules.
Highly marbled wagyu is rich, so 100–150 g per person is normal.