Tajima Wagyu Striploin, Kappo-Style | Osaka

Tajima Wagyu Striploin, Kappo-Style | Osaka

WAGYU, BUT NOT YAKINIKU OR STEAK

Most Wagyu in Japan reaches you one of two ways: grilled at your own table, or seared on a steakhouse teppan. This is neither.

Niku Kappo Aratatsu (肉割烹 新辰) opened in Osaka in October 2025 as a niku kappo — a counter where the chefs cook and plate each course in front of you, rather than a grill you work yourself. The day we visited, they were serving Ohta beef from the Tajima lineage, and the cut here is Striploin.

What sets Aratatsu apart is as much the people as the beef. The two chefs come from different culinary paths — one from Italian cooking, the other from washoku — and you can taste both backgrounds in how the Wagyu is interpreted across the counter. Careful sourcing, an open kitchen, and two cooks reading the same beef through different traditions.

📍 Niku Kappo Aratatsu (肉割烹 新辰)
🏠 2-6-7 Nishishinsaibashi, S-Front Dotonbori 5F, Chuo-ku, Osaka 〒542-0086

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