When you visit Japan, you can’t leave without tasting some juicy yakiniku (literally, “grilled meat”), a casual, Japanese-style barbecue. Give yourself the treat of indulging in some melt-in-your-mouth cuts of black wagyu beef! Today, we’ll take a look at Japan’s yakiniku barbecue culture, and three carefully selected yakiniku restaurants in Osaka’s central Umeda area - plus, what to eat at each when you visit!

The Origins of Japanese Barbecue & the Most Popular Cuts

Japanese-style yakiniku barbecue developed out of Korean barbecue, and has become its own unique kind of food culture in Japan. The beef is seasoned with sauce and salt before being grilled, and then dipped in a soy-sauced based sauce developed to suit Japanese tastes.

Japanese barbecue restaurants offer a variety of different cuts and ranks of beef, each with significantly different fat content, texture, and flavor. So, which cuts are the most popular, and the most delicious?

• Sirloin: Called “rosu” in Japanese, this cut is tender, and has a good balance of fat, and a refined, juicy flavor.
• Filet: This cut is the leanest and the most tender. It’s known for its refined, light flavor.
• Karubi: This cut is from the ribs/belly. This is a juicy, fatty cut that’s a must in Japanese barbecue. It’s irresistibly flavorful and full of umami.
• Harami: Skirt steak, from the diaphragm. Its moderate fat content and soft texture make it a popular cut with a flavor that’s different from the karubi.
• Tan: Beef tongue. You’ll find different textures and flavors in different parts of the tongue, but this cut remains a favorite for its tasty, light flavor.

These are the standard cuts, but some restaurants may offer more rare cuts, and one of the delights of Japanese barbecue is getting to sample the different flavors of each.

When in Kansai, You’ve Got to Try the Beef!

In Kansai*, where a beef-centered food culture has taken root, it’s often said that, “When it comes to meat, it’s gotta be beef.” During the Meiji era (1868-1912), meat eating became more common in Japan due to the influence of Western culture, but it’s said that in the Kansai region, beef spread as the meat of choice because cows were used in farming here. After that, “meat” became synonymous with “beef” in the local food culture. That’s why when you visit Umeda, Osaka, in the heart of this region, you have to try the delicious regional yakiniku barbecue!

*Kansai: A region of Western Japan that includes large cities like Osaka, Kyoto, and Kobe.

Three Must-Try Yakiniku Restaurants in Osaka’s Umeda Area

Today, we’ll take a look at several yakiniku restaurants in the Umeda, Osaka area. Each has their own unique points, and all are easy to access. They’re perfect for treating yourself to some special Japanese barbecue during your trip.

Daidomon, a Japanese Barbecue Restaurant That Only Serves Black Wagyu Beef

Founded in 1968, Daidomon is a long-established yakiniku restaurant that’s been beloved by many for over half a century. The reasons for this are their meticulous selection of meat, skilled craftsmanship, and their secret sauce. First and foremost, they only use female Japanese Black wagyu beef. Unlike Japanese barbecue restaurants that typically procure their meat based on rank, cow (female) beef is characterized by its tenderness and fine texture. Because the fat has a low melting point, it melts the moment you put it in your mouth, without feeling heavy, and with a clean aftertaste. It's truly an exceptional taste.

Another part of Daidomon’s reputation comes from the chef’s masterful knife skills. Even with the same cut of meat, the taste and texture can change dramatically depending on how it's sliced. Experienced chefs select the optimal cutting method for each specific cut and meticulously remove any excess sinew. This ensures every single slice you enjoy is perfectly prepared.

Of course, the essential ingredient is Daidomon’s secret yakiniku sauce.A good flavor match between meat and sauce is key in making it truly delicious. Since its founding, Daidomon has continuously researched and refined a variety of sauces—marinades, dipping sauces, and rubs. By using different sauces tailored to each cut of meat, they’ve managed to maximize the meat’s umami and deliver a blissful taste.

The restaurant also features counter seating that's perfect for solo diners and the use of smokeless roasters, so it's also a comfortable choice for solo women diners.

・Suggested Dishes at Daidomon

A5-Grade Japanese Black Wagyu Cow Beef Karubi (Ribs)
Enjoy the unique sweetness and tenderness of cow beef at an affordable price.

Premium Wagyu Barbecue Set
A slightly luxurious set featuring a selection of carefully chosen cuts of Japanese Black wagyu beef.

Special Japanese Barbecue Featuring All Black Wagyu Cow Beef
Perfect for special occasions. A luxurious course that lets you savor every bit of the deliciousness of cow beef.

Haku-undai GRAND FRONT OSAKA, a High-End Yakiniku Restaurant Specializing in Sendai & Saga Wagyu Beef

Sendai Beef is Japan's only branded beef certified exclusively at the highest grades of “A5” or “B5”. Sendai beef is known for its uniquely elegant flavor and juicy meat. In 2026, Haku-undai will celebrate its 50th anniversary, as it continues to offer refined flavor and quality, including homemade kimchi and sauces, and meticulously crafted hand-made cold noodles.

If you’re a fan of offal, you can’t miss their wide selection of fresh offal, delivered daily. Haku-undai is also known for its authentic Korean court cuisine, and everything, including the kimchi, is made in-house. The restaurant is also popular for being the first in Japan to serve stone-grilled bibimbap. They also offer substantial course menus and a variety of lunch options, and the restaurant is a great choice for a variety of occasions, from parties, to business or family dinners.

・Suggested Dishes at Tsuruhashi Yakiniku Dining Haku-undai

Whole Beef Tongue
A must-try for beef tongue lovers, featuring a whole beef tongue that lets you savor the distinct textures of each cut.

Meat Delight Course
Haku-undai’s most popular course meal, and a must-try. Enjoy a variety of premium meats.

Jun, a Multi-Sauce Yakiniku Restaurant Run by A National Agricultural Co-op Association

Jun is one of several restaurants run directly by Zen-Noh (the National Federation of Agricultural Cooperative Associations), and offers carefully selected Japanese Black wagyu beef from all over the country at more affordable prices. The restaurant's greatest attraction is that you can enjoy high-quality marbled Japanese beef as both yakiniku barbecue and sukiyaki hot pot. Every bite is sure to make you hungry for more.

The interior of the Umeda flagship location has an elegant and calming atmosphere, and the large space is perfect for large dinner parties or special occasions for couples.

・Suggested Dishes at Jun Sukiyaki & Yakiniku

Ultimate Course
Jun’s most popular menu item, offers the luxury of enjoying Black wagyu beef as both sukiyaki hot pot and yakiniku barbecue.

Lipsmackingly Delicious Barbecue Course
A satisfying, hearty course featuring a diverse selection of beef tongue, Japanese Black wagyu beef, and fresh offal.

Local Naniwa Black Wagyu Beef Platter (Seven Varieties of Shoulder Loin + One Side Dish)
This luxurious set lets you sample seven completely different types of beef in one go, and you can choose one side dish of your choice.
*This is a set menu of individual items, not a course.

Both HANKYU SANBAN GAI and HEP FIVE offer tax-free shopping counters.

• HANKYU SANBAN GAI: South Building 1F (10:30–21:30)
• HEP FIVE: B1 (11:00–21:00)
• GRAND FRONT OSAKA SHOPS & RESTAURANTS: South Building 3F (11:00–21:00)

Please be advised that some stores handle tax-free procedures individually.

Please check with each store for details.

For more details on how to get to Umeda, see here.

For more information on Umeda, check out some of our Trip Ideas.

*Information in this article is accurate as of the date of posting. There is a possibility that details regarding these products and services have changed, or that some shops have since closed.