Meida Oshio Tenkou-dono Kobe Beef Yakiniku @OshioTenkou ~Yakiniku with a sommelier at the counter~
Since I'm in Osaka, I would like to try a steakhouse where members can enjoy various parts of Kobe beef, one piece at a time. I hope to learn about the possibilities of enjoying a steak by myself there.
Today, I will walk from Osaka Station.
It's close.
Today, we have ordered a course from the menu on Sake-log. It's the 【Special Selection Kobe Beef Feast Course!】—a course with a 100% repeat rate that guarantees great satisfaction! The price has been reduced from 13,000 yen to 9,800 yen!!
First of all, during the serving of Wagyu ribeye, there are grilled yukke and tan kombi.
Tankonfi is a place of disrepair
I thought it would be perfect as an accompaniment to the red wine, so I asked Mr. Sakai to prepare the red wine.
And then, Mr. Sakai, who is also a sommelier, said…
Today's red wines from the glass include three types: Burgundy, Cantinclaro, and Bordeaux. How do you find these wines?
I am from Burgundy.
Next, the side dishes of Namuru and kimchi are served.
Namul
Turnips, pumpkins, potatoes, mizuna, tofu
Kimchi
Cucumber, Chinese cabbage, Cactus
The grilled meat comes from three types of beef
With green onions and salt
Salt Roasted
Lamp, Sanmitsu Rosu (Butama Gen)
With wasabi and salt
Add a red glass here.
The second drink is a surprise—we choose Cantik Classic.
HaneShitaRosu (Tanba Gen) with pon yaki
Tare Yaki: 5 종류
Camelo, Marushin, Ichibo
Butama Genjihi Rōs, Butama Genhichu
Today's rost is from Butama Gen. In this staircase, the shoulder rost and hichiku are from Butama Gen, you see.
Tare-yaki is delicious.
Tetschan, leva, vegetables
Kobe beef soboro's side dish tea pickles
Served with kelp.
This is actually quite acceptable.
Sakai-san's beaming smile
If you are looking for a restaurant near Osaka Station, definitely give it a try!!
Meida Oshihtenkoujin no Kobe Beef Yakiniku
〒530-0057, Osaka City, Kita-ku, Sonezaki 2-chome 2-12, 2F
Phone: 06-7500-7325
Meida Oshihtenjin-no-kami no Kobe Beef Yakiniku @Osaka-Oshihtenjin ~Kobe Beef to Course de Reasonablemente~
I came to Osaka for an interview, so I stopped by the restaurant of Mr. Sakai, a member of our organization, as part of my preliminary research for the interview. It's a great place to enjoy Kobe beef at a reasonable price.
The sommelier, Mr. Sakai, sources wines from the Konoji Restaurant in Saka. Not only are the meats excellent, but the wines are also outstanding.
First, as usual, we start with 3 types of appetizers.
Today's dishes include tonkatsu served with akégara, a sliced piece of Kobe beef, and grilled yukke.
I cannot drink alcohol due to health reasons, but a champagne would be nice.
Namur Restaurant
Mushroom, Komatsuna, Potato, Carrot, Wurzelmulch
Kimchi Filled
Cucumber, Chinese cabbage, cabbage
Three types of tofu
Salt Roasted
Geta Kallubi, Mitsumami Ro's, Renken
Sanmitsuji Rosu has a crunchy texture that is very appealing.
Hanezitaの焼きしゃぶ
Today, the restaurant owner is said to be Mr. Nishizawa from Mitaka. He seems to be a person who works near the riverbank.
Steps of Kobe Beef
Tare Yaki
Camelo, lamp, ichibo, harami, shouros.
Below are vegetables and organ meats (tenderloins and crispy parts).
The taste of the kamenoko is particularly excellent, very delicious.
Beef Sosoburo Chakuzuke
This dish is surprisingly rich in flavor and has a generous portion.
With the show mode, various parts of the dish are displayed, which is really nice.
Thank you for your hospitality.
Meida Oshih Tenkou Daibu Kobe Beef Grilled Meat
〒530-0057, Osaka City, Kita-ku, Sonezaki 2-chome 2-12, 2F
Phone: 06-7500-7325
Meida Oshio Tenkoujin Daibu no Kobe Ushiki @Osaka-shi ~Oshio Tenkoujin no Nekare
I came to Osaka for a meeting, so I would like to stop by the restaurant of Sakai-san, a member of our group, where they serve Kobe beef.
Today, despite being a weekday, the restaurant is fully booked, which shows it's very popular.
Here is the translated segment 70/259. Only this segment needs to be translated, and the wording should remain natural.
This is Mr. Sakai, the owner sommelier. Now, let’s choose a wine.
そう思ったら、「ソムリエが選ぶペアリングコース 4杯セット」が4,840円で提供されているようです。ですから、今夜はこの料理をチョイスしましょう。
First, a champagne…
The dishes start with a variety of appetizers.
Grilled Yukke, during the lunchtime, Tantan's consommé + Akégarashi
Today, the mochi served alongside the riet seems to be very brittle.
The Tans' consomme contains a certain quality.
Kimchi Stir-Fry
Onion, tomato, yam
Namul Stewed Meal
Mushroom, Matsutake vegetables, potatoes, Wan-gan Temple chili peppers, Polynkey
Tang Food Comparison
Tankarbi, Tangeta, or was it Tan?
The fish is delicious.
Next is a platter filled with Matsutake mushrooms.
Marushin, Sanmitsu Rosu, Matsutake
Today, Rōsu is at Kawashin-san, and Momo is “Tanba Gen”. It’s from Ueda Nozuye’s “Butama Gen”.
Since it includes Matsutake mushrooms and Wagyu beef, we wait for a red wine to complement the dish.
2018 Domaine Arlaud & Arlaud Bourgogne Oka
Futonaki Yakisashimi
Sakai-san will cook it for you.
Today's Staircase Buffet
Turtle, lamp, halumi, shoulder pork, hiyuchi
Savory and red-colored dishes like lotus root and pumpkins.
Wine is
2004 시리타 스미스
The menu has changed, and now it's turned into a tea pickle with beef broth rice.
It is said that the dish is cooked with vegetables and meat, and the excess liquid from the cooking process is used to cook again.
The sweetness comes gradually, making it delicious.
I received curry as a souvenir.
It had further improved.
Mei-da Oshio Tenkou - Kobe Beef Grilled Meat
〒530-0057, Osaka City, Kita-ku, Sonezaki 2-chome 2-12, 2F
Phone: 06-7500-7325
Meida・Oshin Tenkou-dono Kobe Beef Yakiniku @Osaka-shi ~Kawashita-san to Matsumoto-san no Yaki & Ueda-san no Hormone~
We will visit the restaurant run by Mr. Sakai, a member who operates a seemingly promising establishment with the concept of "providing meat from highly renowned Kobe beef at an affordable price, while also contributing to research and sales."
First, there are three types of appetizers.
Grilled Yukke, Senmai, Middle of Beef Reeat
I returned after stating that the saucers at the previous meal were not up to par, but the issues have been properly corrected.
This is a Shabli from the "easy-to-drink" category.
Next up is, Namru
Radish, carrot, potato, lettuce, mung beans
Kimchi
Tomato, yam, cabbage
The meat is from the "Tanzhi Biwei" comparison...
Tankar Burger, available in sliced and thick-cut versions.
Apply a thick layer of fat to the food, then bake it.
Please squeeze the lemon.
The amount of fat added is also well-balanced, making it quite delicious.
Comparison of "Marushin" Dishes
The 57 months of Matsumoto-san from Matsusaka, who share the same meal with Kawanishi-san and Ueda-san.
Sanchei-san has a rich aroma, which gives it a strong impact and leaves a lasting impression.
The cattle raised by Matsumoto-san differ from those raised by Ueda-san in terms of the final finishing process. They appear to be more tender and juicy.
I believe both Kawanaka-san and Matsumoto-san have a similar taste.
Both of these meats have a low melting point and are quite tender, so it might be difficult for those who prefer eating them with a “free-choice” sauce to understand the true nature of these meats.
Regarding the meat prepared by Mr. Ueda, it is recommended that you read the information provided in the following link to prepare yourself in advance.
https://plaza.rakuten.co.jp/yumeakinai/diary/201704270001/
We combine Burgundy Pinot Noir.
This is today's certificate for Mr. Matsumoto's beef.
Kawanishi-san’s shoulder-roasted dish
Shoulder-side of the neckline
Next up are the steps for Kobe beef and Matsushina beef.
【下段ふたつ】まるかわの食べ比べ
Mr. Kawanaka and Mr. Matsumoto
From the third from below, there are lamps, ichibo, and ribloos at the riverbank restaurant.
The person in charge of the restaurant is Ueda-san. Her names are Akasen, Kokoro, and Kettachi.
Spanish Témpuraniño
This is a famous dish called "Beef Ocha Nare."
It seems simple, but it's delicious.
It's getting better and better.
Also, it's a restaurant I really want to visit.
Mei-tai・Oshiho Tenkou - Kobe Beef Grilled Meat
2F, 2-2-12 Senzaki, Kita-ku, Osaka-shi, Osaka-fu
Phone: 050-5597-1583
《ビック生産者のお肉を堪能できる店》梅田・お初天神大人の神戸牛焼肉 ＠大阪市
I had a meeting in Osaka just now, so on my way back, I decided to stop at a store run by Sakai-kun, a student from our training program, located at Oshin Tenkōjin.
A restaurant with a promising concept: offering meat from a highly renowned Kobe beef producer at an extremely reasonable price.
During熊さん's service, there were additional items like side dishes, sennai, and grilled yukke.
Namul, kimchi
First, let's compare black tofu dishes...
This segment contains Japanese text that needs to be translated into English. The instructions are as follows:
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This is segment 150/259. Translate only this segment and keep the wording natural.
Both Mr. Tamura and Mr. Kawahata are top-tier producers, and both of them offer dishes that are simply outstandingly delicious.
The fat at Kawanaka-san is very easy to understand, and it's delicious.
Tamura-san's Rib Shin Yakishiba
With radish oroshi and ponzu sauce
The sweetness of the fat and the taste structure give it a red meat-like flavor.
Salad
Today's Kobe beef on the stairs
Kawashita-san’s giant shrimp, Kawashita-san’s premium beef, Kuroboshi Harami, Kawashita-san’s premium pork belly, Tamura-san’s shoulder meat.
Ueda-san’s Tsunami and Red Senmai
The neck part of Tamura-san’s shoulder roe has a rich and delicious taste.
And now, the popular Shida Nozya’s Tsurumi is quite impressive!!!
It's delicious, so I really want to taste it a little more.
Additional Combo Dishes
In front, from the left
The neck part of Kawanaka-san's lamp, Kawanaka-san's marcini, and the neck part of Tamura-san's shoulder loin.
The chef at Oku-Dori, Mr. Ueda’s cooking skills, and Mr. Tamura’s appearance
This is an intensity of taste that is simply unbearable!!
In Tokyo, there are many cases of beef with a rich flavor. However, Sakai-kun is a restaurant that truly captures the essence of meat's taste.
This dish is a tea pickle made with eel and beef.
It's ordered in a large portion style according to James's specifications.
This is amazing. It's evolving really well.
Sakai-kun's breakthrough is almost here...
Meida・Oshin Tenkou Daibu's Kobe Beef Grilled Meat
2F, 2-2-12 Senzaki, Kita-ku, Osaka-shi, Osaka-fu
Phone: 050-5597-1583
《ビック生産者のお肉を堪能できる店》梅田・お初天神大人の神戸牛焼肉 @大阪市
I had a meeting in Osaka just now, so on my way back, I stopped at the new restaurant opened by Sakai-kun, a student of my class.
A restaurant with the slogan "Serving Kobe beef at a reasonable price".
If you are staying at a hotel in Arashiyama Bridge, then it's a good option for transportation.
The restaurant is located quietly on the second floor of "Samboa," a renowned bar near Oshimisen.
The interior of the restaurant consists of a counter and one table seat.
The main selling point of Sakai-kun as a sommelier is, of course, the wines. However, the selection of meat dishes he offers is also impressive.
The concept is to present the meat of Kawanishi-san, who drives the Kobe beef industry, Ueda-san, and Tamura-san's meat in sequence.
The entire meal was served with meat prepared by Ueda Nobuyasu-san. But today…
It seems like the meat from Seido-san.
By the way, I ate it at "Snow Moon Wind Flowers" when Mr. Fujimoto was still in Kobe.
The order of the dishes has changed. We start with yukke, senmai aji miso, and roast beef as appetizers.
This person makes it easier to order wine.
The restaurant's sushi is delicious.
Next, kimchi and namul.
The kimchi contains pineapples, cherry tomatoes, and other ingredients.
The ingredients for Namuru include spinach, potatoes, peppers, fennel, mung beans, and tofu.
Comparison of Black-Haired Tuna Foods
Thinly sliced, thickly sliced, Tancarbi (Ago)
この店の料理が美味しいです～
The sauces include four types: sweet sauce, lemon sauce, bubble soy sauce, and homemade pon-asa.
Sessho Otashi-san's Sirloin
The first step is Tsurami, the second step is Tōbi (Yōgō City Takahashi Ranch), the third step is Harami, the fourth step is Hichi (Yōgō City Takahashi Ranch), and the fifth step is Sanmitsu Rōsui (Sekito Otatsu-san).
Minnoの薄い紫色の野菜、オクラ、心臓
Miss J of Fujimoto from Nishiwaki City
This is a shabu-zakka of Wagyu beef.
It's very delicious.
They are served in a large portion size.
Dessert.
〆はアブサンです。
However, it seems that their condition isn't very good right now.
Today, it's overwhelming.
Personally, I like the "Ueda Nozuki" beef from this restaurant.
It's nice to have it. If it doesn't exist, it might feel insufficient.
Please refer to the following report on Ueda-san's farm tour.
https://plaza.rakuten.co.jp/yumeakinai/diary/201804150000/
Mei-da・Oshihoteijin no Kobe Beef Yakiniku
2F, 2-2-12 Senzaki, Kita-ku, Osaka-shi, Osaka-fu
Phone: 050-5597-1583
《ビック生産者のお肉を堪能できる店》梅田・お初天神大人の神戸牛焼肉 ＠大阪市
"飲食店の勉強代行業"の大久保一彦は、大阪のお初天神で活動しています。
Today, as both a sommelier and a student of my class, I am frequently visiting this restaurant to help boost the business.
Today, I’ll try walking from Yodo-ya Bridge. It takes about 12 minutes, right?
Yodo-ya-bashi is a great location for me, who has it as my permanent home.
The restaurant is quietly located on the second floor.
The interior of the restaurant consists of a counter and one table seat.
The owner of the first training establishment, "Manryo," Mr. Takimoto, and I have both advised that we should primarily work alone at the counter. Therefore, we generally do not use tables.
The main selling point of Sakai-kun, as a sommelier, is his knowledge of wines. However, the selection of meat dishes he offers is also impressive.
In this segment, we are presenting the content related to the Kobe beef industry. We have included information about Mr. Kawanishi, who is a key figure in the industry; Mr. Ueda, who is also a student of our training program; and Mr. Tamura, whose beef we are presenting in sequence.
Today, it was the meat recommended by the dish itself—the meat of Ueda Nozya-san.
First of all, let's start with kimchi and namul...
The kimchi includes pineapples, cherry tomatoes, and other ingredients.
The ingredients for Namuru include spinach, potatoes, peppers, fennel, mung beans, and green peas.
The first dish was a three-course platter...
Butama Genno’s turtle-shaped yukke, senmai, and Butama Genno’s roasted beef with fire-poke technique.
The wine is a rosé.
Comparison of Black-Haired Tuna Dishes
Thinly sliced, thickly sliced, Tancarビ(アゴ)
Black Tando is delicious~
The sauces available include sweet sauce, lemon sauce, bubble soy sauce, and homemade pon-ashi.
The next wine is a vin de table.
Since the black tofu is delicious, I add thinly sliced pieces of tofu at the end.
This is also very good.
Well, today we are talking about the stairs at "Butama Gen" by Masataka Ueda.
From above, there are cecum, malcin, ribcabbri, huitchi, and three-moon-shaped items.
The melting point of the fat is slightly lower than that of salmon, at around 13 degrees Celsius.
Therefore, you won’t get tired from eating.
Please refer to the following report on Ueda-san's farm tour.
https://plaza.rakuten.co.jp/yumeakinai/diary/201804150000/
Minnoの薄いピンク色の食材、オクラ、心臓…
Danbo no Terain-san’s riblo is made with bubble soy sauce.
Wine: Macchiole Borgheri Rosso
This is a shiitake marinated in soy sauce, made from Wagyu beef.
It's very delicious.
Finally, for after-dinner drinks, I brought some Absynth.
I always prioritize visiting the good restaurants on the menu at Abson. (Laugh)
Finally, from a consulting perspective
Personally, I felt that it would be better to serve Tailsoup at Tasa Coffee first, followed by Namul and kimchi. This way, customers are more likely to choose alcoholic drinks other than beer.
It's difficult to determine the right moment to order wine. Therefore, including a simultaneous serving of two types of wine might be a good idea. A volume of about half a bottle could be recommended for pairing purposes.
The meat is absolutely excellent, so that's all my advice for now.
Please try your best.
Meida・Oshihinden's Kobe Beef Grilled Meat at Kobe Shinto Shrine
2F, 2-2-12 Senzaki, Kita-ku, Osaka-shi, Osaka-fu
Phone: 050-5597-1583