Every time I visit Osaka, I must have the Miyazaki beef teppanyaki steak at Shinsaibashi Miyachiku, Miyazaki-kan. I opted for the lunch menu with the best cost-performance ratio during the midday slot. The restaurant only serves Miyazaki beef (which is certified as such if it is raised in the Miyazaki region and grades A4 or higher), with four cuts of meat: lean meat, sirloin (ロース), tenderloin (ヘレテイト), and fillet/small sirloin (ヘレ). If you want to enjoy the rich fat of wagyu, I recommend choosing the more affordable sirloin set, which has a richer fat sensation compared to the more premium filet steak, albeit it might be slightly greasy. This time, we ordered the tenderloin set, which has less fat but a creamy and tender texture, also known as the "head of fillet," prepared from the part of the sirloin that is overly prepared into filet.

The set includes: appetizer with beef cold-cut salad, chilled corn soup, steak, teppanyaki fried rice, dessert, and green tea or coffee after the meal. The 200g steak is a substantial portion; 150g is already quite satisfying, and the price is reasonable. Additionally, I recommend trying the mixed meat option available in three different cuts to enjoy various parts.

The appetizer beef was surprisingly soft and delicious, having a kind of fragrant oiliness that you wouldn't get from the hot steak, which was delightful. It was paired with a Japanese-style salad topped with refreshing seaweed that was quite appetizing. If you understand Japanese, the chef will introduce various ingredients, and if you don’t, the chef will try their best to use Google Translate for key terms 🤣.

The chilled corn soup was tasty but not very noteworthy; it’s just an elegant corn soup.

For the steak, the chef recommends medium rare, cooking it in batches so you can continuously enjoy hot steak. Along with it, they also sautéed some butter mushrooms, butter eggplant, and bean sprouts. The mushrooms were incredibly soft and juicy with no unpleasant odor, which I loved.

The beef is always impressive every time I enjoy it; instead of the usual experience of wagyu being full of fat, Miyazaki beef tenderloin is actually a cut with less fat while still maintaining tenderness. Consequently, it doesn't easily feel greasy, allowing you to fully appreciate the flavor of the beef. Of course, I had previously ordered the sirloin set; the first bite is indeed more satisfying than the tenderloin, but the diminishing returns kick in very quickly afterward. Hence, I recommend considering the mixed set instead (~I've heard that the fat composition of Miyazaki beef is closer to that of healthy olive oil 🤣).

The dessert is French toast made from the same bread we've used to soak up beef juices and beef fat, coated in a red tea-flavored egg mixture, with options to flavor it with matcha, cocoa, or cinnamon. It was paired with an incredibly fragrant mango granita and refreshing pineapple coconut cheese, which complemented each other very well, making for a fantastic finale.

I highly recommend trying this when you visit Osaka!