Since 1990, we have been exploring
the endlessly fascinating world of meat.
Our beef is aged on the bone, allowing natural enzymatic breakdown and deepening umami as if the meat is slowly breathing.
Raised completely free-range, these cattle never know a cowshed. Their natural lifestyle results in clean, healthy flavor.
Choose a bottle from our walk-in cellar— it is the beginning of a memorable evening.
To let you experience the unique character of each cut, seasoning is kept minimal and essential.
Enjoy a quiet evening alone with wine and small plates,
or book a private room for celebrations and business.
Full rental available for up to 50 guests.
All of our aged beef is matured on the bone, allowing the proteins to break down
and the umami to deepen naturally.
Omi beef rump & ichibo / mature cows from
“Sakaeya” in Kusatsu, Shiga
Free-range Tankaku beef T-bone & misuji
from “Erezzo” in Hokkaido.
From “Yamasa Farm”, a family-run farm with more than 100 years of history.
Cows are raised in a natural environment, fed fermented pineapple, sugar cane and other
carefully selected feeds. The result is healthy female kuroge-wagyu with
fine texture and elegant flavor.
We mainly source rare cuts such as tenderloin and shintama.
Our offal comes from “Gibeef”(as beef wild like Gibier) cattle raised completely on pasture at
Samani Farm in Hokkaido – something still very rare in Japan.
Naturally bred and naturally calved, they never enter a cowshed, grazing freely on
wild herbs and yomogi and drinking water from mountain streams.
Because these cattle live and run freely, their offal is lean with a pleasant bite.
The more you chew, the more flavor and a gentle scent of grass spreads in your mouth.
Often called “the freest cattle in Japan”, Jibeeff offers a truly one-of-a-kind taste.
Since our opening in 1992 we have never used chemical seasonings.
We carefully select ingredients that are not only delicious
but also gentle on the body.
· Inoue Honten: naturally brewed soy sauce and miso aged for three years
· Uchibori Jozo: apple vinegar and rice vinegar
· Tanoya Shiojiro: specialty sea salt
· Sun-dried sea salt from Awaji Island
· Kurata Pepper: fully ripened peppercorns, and more.
Please make reservations by phone.
Tuesday–Saturday 17:30–23:00 (Last order 22:30)
Please kindly note that cancellation fees will be charged as below:
Two days before the reservation date: 30% of the course price
One day before the reservation date: 50% of the course price
Same day / no-show: 100% of the course price
542-0081
1-10-2 Minamisemba, Chuo-ku, Osaka
Nikuryouri to Wine YUZAN
About 5 minutes on foot from Nagahoribashi Station (Exit 1).
Coin-operated parking and the Nagahori underground parking
are available nearby.