Wagyu Striploin at a New Niku Kappo 🥩 Aratatsu Osaka

Wagyu Striploin at a New Niku Kappo 🥩 Aratatsu Osaka

Not all Wagyu experiences fit into yakiniku or steakhouse traditions.
This video explores a different approach to Wagyu at Niku Kappo Aratatsu, a newly opened restaurant in Osaka.

Opened in October 2025, Aratatsu positions itself as a niku kappo rather than a grill focused restaurant. On the day of our visit, the house was serving Ohta beef from Tajima lineage, and the cut featured here is striploin, prepared with a balance of restraint and creativity.

What makes Aratatsu stand out is not only the Wagyu sourcing, but the environment and the people behind the counter. The open kitchen, comfortable seating, and thoughtful wine selection create a calm, elegant setting. The chefs come from different culinary paths, one from Italian cuisine and the other from washoku, and that background shapes how Wagyu is interpreted here.

Early impressions highlight the atmosphere, charcoal aroma, and presentation, and the experience feels distinct without being forced.
Save this video for your next Wagyu trip to Osaka and subscribe to explore more perspectives on Japanese beef culture.
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