KITAN-IN

Kitan – Osaka’s Hidden Temple of Dry-Aged Wagyu

Tucked away in the heart of Osaka’s Minami-Semba district, Kitan is a culinary sanctuary for beef connoisseurs. Helmed by Chef-owner Hiro-san, a Miyazaki native and seasoned wagyu artisan, Kitan offers an omakase-style yakiniku experience that celebrates the nuances of premium Japanese beef.

Culinary Leadership

Chef Hiro-san’s journey began in Miyazaki Prefecture, renowned for its exceptional wagyu. After six years of rigorous training, he ventured into the world of wagyu, establishing Kitan as a testament to his dedication and expertise. His philosophy centers on showcasing wagyu in its purest form, allowing the meat’s natural flavours to shine.

Signature Dishes

Kitan’s menu is a curated exploration of wagyu’s versatility:
• Dry-Aged Wagyu Ribeye: Meticulously aged to enhance depth and tenderness, this cut exemplifies the restaurant’s commitment to quality.
• Ichibo Tataki Steak: A delicate preparation highlighting the rich flavours of the ichibo cut, served with subtle accompaniments to elevate the experience.

Each course is thoughtfully presented, reflecting Chef Hiro-san’s meticulous attention to detail and reverence for the ingredient.

Ambience and Experience

The restaurant’s intimate setting, featuring private rooms and a serene atmosphere, provides an ideal backdrop for the culinary journey. The minimalist design, infused with traditional Japanese elements, allows diners to focus on the flavours and textures presented.

Kitan stands as a beacon for those seeking an authentic and refined wagyu experience in Osaka. Through Chef Hiro-san’s dedication and mastery, guests are treated to a dining experience that honors the rich traditions of Japanese beef preparation.