The Best Wagyu Picanha Yakiniku in the world 🇯🇵 Kitan In (Part 4)

The Best Wagyu Picanha Yakiniku in the world 🇯🇵 Kitan In (Part 4)

The Yakiniku course begins at Kitan In in Osaka.
Chef Hiro San transitions from the steak course into his interpretation of Yakiniku.

Unlike traditional Yakiniku restaurants where guests grill their own meat, here Hiro San prepares every cut himself. Each slice is portioned and grilled to the temperature he believes best expresses the beef.

The first cut in this section is Ichibo, known internationally as Picanha, one of the most flavorful muscles from the rump. Hiro San slices it evenly, then grills each piece for just a few seconds. Enough heat to create a light char on the surface while keeping the inside juicy.

This part of the course shifts the rhythm of the meal, moving from composed steak service into a more dynamic Yakiniku sequence.

📍Kitan In
1F, 1-9-21 Shinsaibashisuji, Chuo-ku, Osaka, Japan
Reservation required
Usually booked around 6 months in advance

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