Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch
雌牛専門店 板前焼肉一牛 心斎橋本店
Help desk
Shop
From the chef
In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Course Menu /
Menu - From the chef
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Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch
雌牛専門店 板前焼肉一牛 心斎橋本店
Help desk
Shop
06-4256-1677 (+81-6-4256-1677)
- location_onAccess
- 5-minutes walk from Exit 1 of Shinsaibashi Station. After passing Sumitomo Sumitomo Mitsui Banking Corporation and Harry Winston, go east at the intersection. The lantern in the parking lot is a landmark.
- restaurantCuisine
- Japanese / Yakiniku (Japanese BBQ),Japanese / Japanese Beef Steak,Japanese / Horumon (offal meat) / Yakiniku (Japanese BBQ),Yakiniku/Steak
- scheduleOpen
- Dinner 5:00 pm - 11:00 pm (L.O. 10:30 pm) *Smoking is allowed only with e-cigarettes.
- blockClosed
- None
- paymentsAverage price
- 6,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
- pin_dropAddress
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3-9-6, Minami-Senba, Chuo-ku, Osaka-shi, Osaka map
- local_taxiAddress (for taxi driver )
- 大阪府大阪市中央区南船場3-9-6
- translateEnglish services
- English menu available.
- listFeatures
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English menu / Late-night service / Western cutlery / Smoking allowed / Reservations / Tatami room / Counter seating available
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews