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Meat Sommelier. Wagyu Meister

Kitan-In. When Wagyu meets innovation

At Kitan yakiniku in the heart of Namba, Osaka, I found myself where Wagyu meets innovation. Chef Takeshita Hiroyuki-san (“Hiro-san”) is a visionary, and I have no doubt he and his team will redefine the essence of Yakiniku not just in Japan but globally


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Location: Osaka, Chuo Ward, Dotonbori

 

Nestled near the historic Hozenji Temple, this Japanese steakhouse marries culinary innovation with Japanese tradition in a ballet of harmony. Each dish is not just a meal but a piece of art, where avant-garde creativity meets the revered flavors of Japan.



The spotlight is on the finest seasonal ingredients, but it’s the Tottori and Matusaka Wagyu beefs that truly shines in every course step!



It’s almost a dilemma—the plates are so exquisitely presented, you almost don’t want to disturb the artistry. But then you take a bite, and the intense, soulful flavors leave you speechless.



Kitan In yakiniku is not just a recommendation but a must for anyone who loves Wagyu!



Thanks chef Hiro San for your kindness and Kitan’s team ! Congratulations 👏👏👏🔥🔥


With Chef Hiro san and my friend Gui, from Human of wagyu, who kindly introduce me this amazing yakiniku!


A few more pic of this amazing Yakiniku


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