One of Japan’s Rarest Yakiniku Experiences 🔥

In Japan, beef tongue is everywhere.
Around 50,000 tons are consumed every year, nearly half of the world’s total.

But here’s the part most people don’t know.
More than 97 percent of the tongue eaten in Japan is imported, mainly from the United States and Australia. Domestic Wagyu tongue is extremely rare. The demand is huge. The supply is tiny.

That’s what makes this plate special.

This is Tajima Gyu tongue at Tajimaya in Shinsaibashi, one of the few places in Osaka where you can experience tongue from pure Japanese Wagyu bloodlines. The difference is immediate. Softer texture, cleaner fat, deeper sweetness, and a level of refinement that imported tongue simply cannot reach.

Tajimaya works through whole-cow purchasing, which gives them access to parts most restaurants never touch. Tongue is one of the most difficult cuts to secure domestically, and one of the most honest indicators of beef quality.

Their grill setup completes the story.
Thick cast iron plates and a custom smokeless roaster create steady, controlled heat. No flames. No rushing. Just precise grilling that keeps moisture inside while building aroma and surface character.

This is not everyday yakiniku.
This is a rare cut, from a rare bloodline, handled with calm precision.

📍 Tajimaya 但馬屋
Shinsaibashi, Osaka
Private-room yakiniku specializing exclusively in Tajima beef

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