Dry Aging x Wagyu

DRY AGED WAGYU BY KITAN.

KITAN IN

SELECTED AS ONE OF JAPANโ€™S TOP 20 STEAK RESTAURANTS

้ฎฎๅบฆใจ็†Ÿๆˆใซใ“ใ ใ‚ใฃใŸใ€
ๆฅตไธŠใฎ็„ผ่‚‰ใ‚’ๅ ช่ƒฝใ€‚

A journey into Wagyu through Dry Aging and Yakiniku.

At Kitan, we specialize in our selection of Dry Aged Wagyu, curated by our Head Chef and Owner, Hiro. In our Kitan experience, you can enjoy not only Japanese-style Yakiniku, but also our Dry Aged Omakase course, Grilled Wagyu Steaks as well as Wagyu Burgers.

็ตŒๅ–ถใƒ–ใƒฉใƒณใƒ‰

OUR KITAN EXPERIENCES

  • Interior of a dimly lit Japanese-style restaurant with a central teppanyaki grill, wooden tables, wine glasses, and a large overhead grill hood.

    KITAN HIBIKI ใ‚่ˆŒ ้Ÿฟ

    ็„ผๅธซใŒใƒ™ใ‚นใƒˆใช็Šถๆ…‹ใซ็„ผใไธŠใ’ใ‚‹ๅ…จๅธญใ‚ซใ‚ฆใƒณใ‚ฟใƒผใฎใ‚นใƒ†ใƒผใ‚ญใƒฌใ‚นใƒˆใƒฉใƒณ

    ใ‚่ˆŒใ‚ฐใƒซใƒผใƒ—ใฎๆ–ฐๆฅญๆ…‹ใ€Œใ‚่ˆŒ้Ÿฟใ€ใงใฏใ€็”ฃๅœฐใ‹ใ‚‰็†Ÿๆˆๆ–นๆณ•ใพใงใ“ใ ใ‚ใฃใŸ็†Ÿๆˆ่‚‰ใ‚’ใƒ™ใ‚นใƒˆใช็Šถๆ…‹ใซ็„ผใไธŠใ’ใ‚‹ใ‚นใƒ†ใƒผใ‚ญใƒฌใ‚นใƒˆใƒฉใƒณใ€‚ใƒฉใƒณใƒใ‚ฟใ‚คใƒ ใฏGui's Burgerใจใ‚ฟใƒƒใ‚ฐใ‚’็ต„ใฟ็†Ÿๆˆๅ’Œ็‰›ใƒใƒผใ‚ฌใƒผใ‚’ใ‚นใ‚ฟใƒณใƒใ‚คใ€‚่ชฟ็†้ขจๆ™ฏใ‚„็‚ญใฎ้ฆ™ใ‚Šใ‚’ไบ”ๆ„Ÿใงๆฅฝใ—ใฟใชใŒใ‚‰ใ€ใƒฏใƒณใƒฉใƒณใ‚ฏไธŠใฎ็พŽ้ฃŸไฝ“้จ“ใ‚’ใฉใ†ใžใ€‚

  • Assorted cuts of raw beef meat on display, wrapped in paper, with Japanese labels in a butcher shop or market.

    KITAN IN ใ‚่ˆŒ ้Ÿป

    ็†Ÿๆˆๆพๅ‚็‰›๏ผ†็†ŸๆˆๅฎฎๅดŽ็‰›ใ‚’ๆœ€ๅคง้™ใซๆฅฝใ—ใ‚“ใง้ ‚ใใ€Œ็„ผ่‚‰ๆ–™็†ใ€

    ็Ÿณ็•ณใฎ็ดฐใ„่ทฏๅœฐใ€ๅคง้˜ชใฎๅฐไบฌ้ƒฝโ€ๆณ•ๅ–„ๅฏบๆจชไธโ€120ๅนดๅ‰ใ‹ใ‚‰็ถšใไผ็ตฑใ‚ใ‚‹ๆ—ฅๆœฌๆ–™็†ๅบ—ใฎ่ทกๅœฐใ‚’ใƒชใƒŽใƒ™ใƒผใ‚ทใƒงใƒณใ—่ด…ใ‚’ๅฐฝใใ—ใŸ็ฉบ้–“ใซใ€‚ใ—ใคใ‚‰ใˆๅ…จใฆใŒๆด—็คผใ•ใ‚ŒใŸใ€Œใ‚่ˆŒ ้Ÿปใ€็„ผ่‚‰ใ‚่ˆŒใ‚ฐใƒซใƒผใƒ—ใฎใ‚ชใƒผใƒŠใƒผ่‡ชใ‚‰ใŒ่…•ใ‚’ๆŒฏใ‚‹ใ„ใ€LIVEๆ„Ÿใฎใ‚ใ‚‹ใ‚ซใ‚ฆใƒณใ‚ฟใƒผๅธญใซใฆ1ๆ—ฅ10ๅๆง˜ใฎใฟใฎ็‰นๅˆฅๅธญ!!ๅ’Œ็‰›ใ‚‚ใ‚ชใƒผใƒŠใƒผ่‡ชใ‚‰ๅŽณ้ธใ—ใ€ไธ‰้‡็œŒๆพ้˜ช็‰›๏ผ†ๅฎฎๅดŽ็‰›ใ‚’็”Ÿ็”ฃ่€…ใ‹ใ‚‰ๅ–ใ‚Šๅฏ„ใ›ใ‚‹ใ€‚ใใฎ็ด ๆใ‚’็†Ÿๆˆใ—ๆ—จๅ‘ณใ‚’ๆœ€ๅคง้™ๅผ•ใๅ‡บใ—ใ”ๆไพ›่‡ดใ—ใพใ™ใ€‚

  • Interior view of a minimalist, dimly lit Japanese-inspired room with wooden stairs, a dining area with a hanging light, and soft ambient lighting.

    KITAN HOZENJI ใ‚่ˆŒ ๆณ•ๅ–„ๅฏบ

    120ๅนดใฎๆญดๅฒใ‚’่ช‡ใ‚‹ๆ—ฅๆœฌๆ–™็†ๅบ—ใ‚’ใƒชใƒŽใƒ™ใƒผใ‚ทใƒงใƒณใ—ใŸๅฑ…ๅฟƒๅœฐใฎใ‚ˆใ„็ฉบ้–“ใŒ้ญ…ๅŠ›ใฎ็„ผ่‚‰ใƒฌใ‚นใƒˆใƒฉใƒณใ€‚

    ใ€Œ่‚‰ใ‚’ใ•ใพใ–ใพใช่ง’ๅบฆใงๆฅฝใ—ใ‚“ใงใ‚‚ใ‚‰ใ†ใ“ใจใ€ใ‚’ใ‚ณใƒณใ‚ปใƒ—ใƒˆใซใ€็†Ÿๆˆ่‚‰ใ‚„็†Ÿๆˆใ‚ฟใƒณใ‚’ใฏใ˜ใ‚่ถฃๅ‘ใ‚’ๅ‡ใ‚‰ใ—ใŸใƒกใƒ‹ใƒฅใƒผใ€‚ๆพ้˜ช็‰›ใ‚„ๅฎฎๅดŽ็œŒ็”ฃ้œงๅณถ็‰›ใ‚’ไธญๅฟƒใจใ—ใŸๅŽณ้ธ็‰›ใ‚’็”ฃๅœฐ็›ด้€ใงไป•ๅ…ฅใ‚Œใ€‚่‚‰ใฎ็Šถๆ…‹ใ‚„้ƒจไฝใ‚’่ฆ‹ๆฅตใ‚ใชใŒใ‚‰ใ€่‚‰ๆœฌๆฅใฎๆ—จใฟใ‚’ๅผ•ใๅ‡บใ™ใ“ใจใซๆณจๅŠ›ใ—ใฆใ„ใพใ™ใ€‚

  • Exterior view of a Japanese restaurant entrance with a wooden wall, illuminated lantern, and lush greenery, including a small tree and bushes, under warm lighting.

    Kitan MINAMI SEMBA ใ‚่ˆŒๅ—่ˆนๅ ด

    ใŠๅฎขๆง˜ใŒ่ฆ‹ใฆใ€้ฃŸในใฆใ€ๆ„Ÿๅ‹•ใงใใ‚‹ใŠๅบ—ใ‚’็›ฎๆŒ‡ใ—ใฆใ„ใพใ™ใ€‚

    ๅ›ฝ็”ฃ้ป’ๆฏ›ๅ’Œ็‰›ใ‚’็†Ÿๆˆใ•ใ›ๆœฌๅฝ“ใซ็พŽๅ‘ณใ—ใ„ๅ’Œ็‰›ใ‚’ใ•ใ‚‰ใซ็พŽๅ‘ณใ—ใใŠๅฎขๆง˜ใซ้ฉšใใจๆ„Ÿๅ‹•ใ‚’ไธŽใˆใ‚‹ๅ–ถๆฅญใ‚’่ฟฝๆฑ‚ใ—ใฆใ„ใใพใ™ใ€‚ๅ’Œ็‰›ใฎ็พŽๅ‘ณใ—ใ•ใ‚’็š†ๆง˜ใซใ‚‚ใฃใจ็Ÿฅใฃใฆใ„ใŸใ ใใŸใ„ใ€‚ใใŸใ‚“ใฏ็„ผ่‚‰ใ ใ‘ใซใ“ใ ใ‚ใ‚‰ใš็‰›่‚‰ใฎใƒใƒ†ใƒณใ‚ทใƒฃใƒซใ‚’่ฟฝๆฑ‚ใ—็ถšใ‘ใพใ™ใ€‚

HIRO

ใ‚ซใƒƒใƒˆใ ใ‘ใซใฏใจใฉใพใ‚‰ใชใ„ใ€ ็„ผ่‚‰ใฎ้ญ…ๅŠ›ใ‚’ๅผ•ใๅ‡บใ™ใ‚ชใƒผใƒŠใƒผ

1976ๅนดใ€ๅฎฎๅดŽ็œŒ็”Ÿใพใ‚Œใ€‚ๅฎŸๅฎถใฎ้ƒฝๅŸŽๅธ‚ใฏ็•œ็”ฃๆฅญใŒ็››ใ‚“ใชใ‚จใƒชใ‚ขใ€‚ๅนผใ„้ ƒใ‚ˆใ‚Š่บซ่ฟ‘ใซใ‚ใฃใŸ็•œ็”ฃๆฅญใ‚’ๆ–™็†ใซๆดปใ‹ใใ†ใจ่€ƒใˆใ€ๆ–™็†ไบบใจใชใ‚‹ใ“ใจใ‚’ๆฑบๆ„ใ€‚ๅคง้˜ชใฎใƒ›ใƒ†ใƒซๅ†…ใƒ•ใƒฌใƒณใƒใƒฌใ‚นใƒˆใƒฉใƒณใงใ‚ญใƒฃใƒชใ‚ขใ‚’ใ‚นใ‚ฟใƒผใƒˆใ™ใ‚‹ใ€‚6ๅนด้–“ใฎไฟฎๆฅญใฎๅพŒใ€่‚‰ใฎไธ–็•Œใธใ€‚ๅŒ—ๆ–ฐๅœฐใง10ๅนด้–“ใ‚ชใƒผใƒŠใƒผใ‚’ๅ‹™ใ‚ใŸๅพŒใ€ๅ—่ˆนๅ ดใฎใ€็„ผ่‚‰ใ€€ใ‚่ˆŒใ€‘ใซๆฌกใ„ใงใ€2022ๅนด4ๆœˆ3ๆ—ฅใ€ๆณ•ๅ–„ๅฏบๅบ—ใ‚’ใ‚ชใƒผใƒ—ใƒณใ€‚ใ‚ชใƒผใƒŠใƒผใจใ—ใฆๆดป่บใฎๅ ดใ‚’ๅบƒใ’ใ€ๆ–ฐใ—ใ„ใ€Œ่‚‰ใฎๆฅฝใ—ใฟๆ–นใ€ใ‚’ๆๆกˆใ—็ถšใ‘ใฆใ„ใ‚‹ใ€‚

Born in 1976 in Miyazaki Prefecture, our chef grew up in Miyakonojล, a region known for its vibrant livestock industry. Inspired by the local culture of cattle farming, he decided early on to bring this heritage into his cooking and pursue a career as a chef. After running his own restaurant in Kitashinchi for ten years, he expanded by opening Yakiniku Kitan experiences in Osaka. As both owner and chef, he continues to introduce fresh ways to enjoy high-quality meats, blending tradition with new ideas.