Omi Beef Sukiyaki, Reinvented on the Teppan Osaka
SUKIYAKI — WITHOUT THE POT
Sukiyaki has always been a pot dish. Hot iron, simmering broth, beaten egg on the side. That’s how it’s been done for over a hundred years.
This isn’t that.
Here’s where the Omi Beef striploin goes after it’s portioned: straight onto the teppan, brushed with the restaurant’s own soy-based sukiyaki sauce, finished with freshly shaved truffle. No pot. No simmering. Just heat, fat, and the aroma of seared Wagyu meeting sweet soy.
It’s familiar, but it isn’t. The flavor profile your grandmother would recognize, served in a way she never saw.
This is what Teppanyaki Ousaka does — takes the dishes Japan has spent generations perfecting, and shows you another way to look at them.
📍 Teppanyaki Ousaka
🏠 Plaza Hotel Osaka 19F · 1-9-15 Shinkitano, Yodogawa-ku, Osaka
Book ahead for the counter seats.
🛒 Wagyu shipped to the US & EU → humansofwagyu.com
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“Gipsy” by Carl-Friedrich von Steegen — http://creativecommons.org/licenses/by-sa/2.0/de/
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