Dry Aged Wagyu Sirloin vs Ribeye 🥩 Kitan In (Part 3)

Описание: The steak course at Kitan In in Osaka.
Two cuts from the same Manyo Wagyu.

Hiro San prepared both Sirloin and Ribeye from the same cow, each dry aged for around two months. The steaks were grilled over Binchotan and served simply with salt, allowing the natural character of the beef to come forward.

Alongside the steak, Hiro San served freshly harvested bamboo shoots from Kagoshima. The farmer had just made them available on the day of the dinner, marking the beginning of spring ingredients in Japan.

📍Kitan In
1F, 1-9-21 Shinsaibashisuji, Chuo-ku, Osaka, Japan
Reservation required
Usually booked around 6 months in advance

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