Dry-Aged Wagyu Sirloin | Namba, Osaka

Dry-Aged Wagyu Sirloin | Namba, Osaka

A dry-aged Wagyu Sirloin in the heart of Namba, Osaka.
Kitan Hibiki is the dry-aged steakhouse in the Kitan Group, run by Hiro-san.

Sirloin — called Striploin or NY Strip in other countries — sits along the back of the cow, connected to the Ribeye and the Rump. It has a clear band of fat along one edge, fine marbling running through, and a structure that holds up beautifully to high heat. It’s also the cut that benefits most from dry aging, which is the whole foundation of what Kitan Hibiki does. Their lead beef is Manyo Beef and Miyazaki Beef, all aged in-house.

The format itself is part of why people come back. The restaurant runs across two floors, with a bar area where you can also eat, but the centerpiece is the counter. Every seat faces the grill. You watch the whole thing happen, smell the charcoal, and get each piece the moment it’s ready.

If you go, our recommendation is simple: order the steak plate. You get the Sirloin or Ribeye grilled over charcoal, with their crispy potatoes on the side, and you build the rest of the meal from whatever appetizers and sides catch your eye.

📍 Kitan Hibiki
🏠 Namba, Osaka · 5-minute walk from Namba Station

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