[Osaka/Kita-Shinchi] Exquisite Course Full of Seasonal Beauty

At Nikukappo Futago, they offer a monthly changing course menu packed with seasonal ingredients. You can enjoy Wagyu dishes made with carefully selected, high-quality, and fresh ingredients.

This time, I ordered the [Goku] Chef's Choice Course ~ Premium Wagyu, Seafood, and Seasonal Vegetable Masterpieces ~ (16,500 yen).

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[Appetizer]
Vacuum-cooked Wagyu, needlefish sushi, broad beans, sea bream roe, baby scallops, lily bulb petals, thick omelet, Numata-style.
It's delightful to enjoy a variety of flavors little by little✨
The needlefish sushi is fresh and perfectly bite-sized.
The vacuum-cooked Wagyu mixed with egg yolk offers an exquisite taste.
Baby scallops are topped with cute rice cracker bits, and the broad beans were sweet and superb.

[Simmered Dish]
Beef tongue and diamond-shaped yomogi sesame tofu,
fiddlehead ferns, lily bulb petals, kinome (Japanese pepper leaves).
The tender beef tongue melts in your mouth, and the sesame tofu is shaped like a diamond, inspired by hina dolls.
The cherry blossom-shaped udo (Japanese mountain vegetable) petals are beautiful and visually enjoyable.

[Charcoal Grill]
Wagyu sirloin and teriyaki bamboo shoots,
butterbur sprout dengaku, new onion sauce.
The Wagyu sirloin is visually vibrant and melts the moment it touches your mouth.
The fragrant bamboo shoots and exquisite onion sauce add a flavorful accent.

[Palate Cleanser]
Hand-rolled sushi,
Wagyu, medium fatty tuna, shiso leaf, pickled radish, golden sesame.
The special feeling of having it rolled and handed to you right in front of you!
The crispy seaweed combined with Wagyu and medium fatty tuna is surprisingly delicious.
The crunchy texture of the pickled radish is irresistible.
This is the only dish that remains unchanged in the monthly changing course☺️
It's great to be able to enjoy it every month!

[Steamed Vegetables]
Spring radish, urui (Hosta shoots), tara buds, young burdock, seri (Japanese parsley), new potatoes, rice cracker bits with yuzu.
Each vegetable is carefully cooked to soak up the broth and is exquisite.
The crispy texture of the new potatoes and the fragrant yuzu are a perfect match✨

[Fried Dish]
Filet and minced meat cutlet sandwich,
red wine, mustard, sauce.
The performance of stamping the bread is fun too!
The rare filet cutlet sandwich is visually stunning and delicious enough to want to eat every day.

[Hot Pot]
Ribeye shabu-shabu,
rape blossoms, butterbur, spring shiitake mushrooms, spicy sesame sauce.
Kumamoto black-haired Wagyu "Waou" is so tender it melts in your mouth!
The special sesame sauce is delicious, offering a deep sesame flavor.
The broth was so good I drank every last drop✨

[Meal]
Spring cabbage, Wagyu, and sakura shrimp rice.
The rice is a blend of three types: Tsukiakari from Nagano, Hitomebore from Miyagi, and Tsukiakari from Niigata.
The fragrant rice perfectly matches the flavor of sakura shrimp and the umami of Wagyu.
The sweetness of the spring cabbage is irresistible.
A nice service is that leftover rice can be made into rice balls to take home.

[Dessert]
Strawberry Daifuku-style sakura mochi,
Setoka orange, mint.
The sweetness of the strawberry and the aroma of sakura mochi spread in your mouth, making it a perfect finish to the meal.

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A luxurious course to visit on special occasions!
You can enjoy the cooking performance right in front of you at the counter seats, and both the taste and presentation are highly satisfying✨
I was especially surprised by the high level of the meat dishes!
Private rooms are also available, making it recommended for those who want to relax.

📍1F, Dojima Linden Building, 1-3-8 Dojima, Kita-ku, Osaka City, Osaka Prefecture
⏱17:00-23:00
🗓Closed on Sundays and holidays

#NikukappoFutago #UmedaGourmet #KitaShinchiGourmet #KitaShinchiDinner #0YenTripFebruary2025