Expertly Selected Kuroge Wagyu Beef, Grilled to Perfection
Royal Masterpiece
RIHGA Royal Hotel Osaka, Vignette Collection
NANIWA Teppanyaki
Premium Kuroge Wagyu Filet, Teppanyaki (Grilled on an iron griddle)
At NANIWA Teppanyaki, chic seating surrounds a meticulously polished iron griddle where diners can savor the rich flavors or premium ingredients sourced from across Japan. Part of the appeal is watching skilled chefs cook with theatrical flair right before your eyes. More than a few guests return time and again to enjoy conversation with the chefs and experience exceptional teppanyaki dishes cooked to perfection.
The chef begins heating the thick four-centimeter iron griddle thirty minutes before opening. This slow heating brings the center area to about 200 degrees Celsius while the edges stay slightly cooler, allowing use of different zones to suit different food items and techniques. The first item cooked for guests is thinly sliced garlic—more specifically, Fukuchi White Six-Clove from Aomori Prefecture, a premium variety named for its snow-white flesh. The slices are carefully basted with oil and grilled until they turn golden brown, filling the air with an appetite-stimulating aroma. Then the oil is drained off, and the crisp garlic chips are eaten with the meat, while the fragrant garlic oil is used for cooking.
NANIWA Teppanyaki uses domestic Kuroge Wagyu beef. Most guests choose the filet, with its vivid camellia-red lean meat traced by delicate pale pink marbling in a fine net-like pattern. The filet visually conveys its delicious flavor even in its raw state, and just before grilling it is seasoned with salt and pepper and placed on the griddle. The sizzle of searing meat is part of the feast. Once seared, it is flipped and cooked for a total of one to two minutes to medium-rare.
Chef Morimoto instructs guests to eat the first piece plain, without any condiments. The fragrant, crisp filet has a pleasant bite that confirms its meaty character even within the overall tenderness, while juices brimming with umami flow down the throat. For the second and third pieces, diners face the delightful dilemma of choosing from housemade ponzu made with daidai citrus juice and plenty of dashi stock, mineral-rich coarse salt from Okinawa, freshly grated wasabi from Shizuoka, or mellow soy sauce from Yuasa in Wakayama.
“Our hotel uses a tremendous quantity of beef, and we have a trusted meat purveyor who delivers high-quality cuts. On top of that advantage, our staff have spent years honing their discernment and butchering skills, and every piece passes our exacting scrutiny. I believe this is one of the secrets to serving delicious beef.”
The techniques used in teppanyaki cooking are actually quite diverse. For example, vegetables and mushrooms can be pressed with a metal spatula for crispy surfaces, or steamed under a lid. “Cooking everything from raw to finished right in front of guests does create pressure, but the close connection with diners is part of what makes teppanyaki a special pleasure. We adjust the doneness of the meat precisely to each guest’s preference.”
Savor premium Kuroge Wagyu beef with seasonal grilled vegetables, thoughtfully prepared with attention to vibrant colors and elegant presentation. This signature dish, supported by high-quality ingredients and masterful technique, is something you can only find at a hotel restaurant with tradition.
Premium Kuroge Wagyu Filet or Sirloin, with grilled vegetables, 100 grams ¥12,018 and up (a la carte)
RIHGA Royal Hotel Osaka, Vignette Collection
NANIWA Teppanyaki
TEL +81 (0)6-6448-0302
1st Basement Floor,5-3-68 Nakanoshima, Kita-ku, Osaka, JAPAN
*All prices include tax.
*All pictures shown are for illustration purposes only.
*Menu items are subject to change depending on the season and availability of ingredients.
*Opening Hours may be subject to change without notice. Please check the Opening Hours before visiting.
