Kitamura is a long-standing Kansai-style sukiyaki (a beef and vegetable hot pot dish) specialty restaurant with a long history dating all the way back 1881. There are two different kinds of sukiyaki dishes here to enjoy the carefully selected wagyu Japanese beef: “Mizutaki” where the meat is cooked in unseasoned water, or “batayaki” where thick cuts of meat are cooked on an iron grill. All of the top-grade meat is expertly prepared to deliver you straight to flavor heaven. Kitamura has relaxing private Japanese-style rooms, normal tables for foreign travelers, and “horigotatsu” seating with low tables that have a space underneath to stretch out your legs.
Long-standing Kansai-style sukiyaki
Unlike the Kanto-style sukiyaki where the water for cooking is flavored with sugar and soy sauce, the Kansai-style first slowly cooks the meat and then afterwards applies sauce or seasoning. The top-grade wagyu Japanese beef has a heavenly texture that will melt in your mouth. All of the delicious meat can be enjoyed in the “mizutaki” or “batayaki” style.
Traditional flavor of “seiniku sukiyaki”
The “seiniku sukiyaki” (comes with an appetizer and rice for 8,900 yen including tax) is cooked and afterwards flavored to your liking with sugar and soy sauce. This style allows you to taste the ultimate traditional flavor of the soft wagyu Japanese beef. Don’t be afraid to dip the meat in some mixed raw egg to add a more delicious mellow flavor. Afterwards we also recommend putting some of the meat over rice so you can enjoy it in the gyudon rice bowl style.
Taste the flavor of the meat directly with “seiniku batayaki”
The “seiniku batayaki” (comes with an appetizer and rice for 9,700 yen including tax) is a wagyu Japanese beef fillet dish with vegetables cooked on an iron grill. You can enjoy this quickly grilled meat with grated daikon radish and soy sauce. Batayaki is a luxurious way to directly taste the flavors of the thick and flavorful fillet meat.