Dry-Aged Wagyu Sirloin and Ribeye Over Binchotan | Kitan In, Osaka

Dry-Aged Wagyu Sirloin and Ribeye Over Binchotan | Kitan In, Osaka

Two different cuts, from the same cow, both dry-aged around two months.
The steak course at Kitan In, Osaka — Hiro-san at the binchotan.

In front was the Sirloin. Behind it, the Ribeye — both Manyo Wagyu, both grilled over binchotan and served with just salt, so the character of the beef speaks for itself.

To go with the steak, Hiro-san served freshly harvested bamboo shoots from Kagoshima. The farmer only made them available on the day of our dinner — the very first of the spring ingredients in Japan. A small, beautiful moment in the course that caught the turn of the season.

The steaks were outstanding, as they always are with Hiro-san: perfect internal temperature, that clean binchotan flavor, and seasoning that brought out the natural richness of the beef without ever covering it.

📍 Kitan In
🏠 1F, 1-9-21 Shinsaibashisuji, Chuo-ku, Osaka, Japan
☎ 06-4708-4129
Reservation required — typically around 6 months in advance.

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