A ramen bowl finished at your table: hot broth poured over raw wagyu, which cooks to medium-rare right in front of you.
Watch the broth turn the wagyu medium-rare, right at the table.
It's the restaurant's signature moment: pour the broth from the separate pot, and the raw slices lighten in colour as they cook, releasing the fat and aroma of the beef right at the table.
The richness of the wagyu and the depth of the abura-kasu dissolve into the broth, while the mizuna and lemon keep it fresh — it never turns greasy, and most people end up drinking the whole bowl.
Extra rice with the leftover broth is another common way to finish, so there's something to enjoy from the first sip to the last spoonful.
Menu verified: 2026-08-02
| Hours | Mon, Tue 11:30–14:30, 18:00–21:00 / Thu–Sun 11:30–14:30, 18:00–21:00 |
|---|---|
| Closed | Wednesday |
| Access | 680 m (11 min walk) from Yamada Station |
| Address | 7-5-14 Tsukumodai, Suita, Osaka |
| Phone | 06-7171-4142 |
Other shops near Yamada (山田)
You finish the dish yourself: hot broth is poured over raw Matsuzaka wagyu at the table, and it cooks to medium-rare as you watch.
It costs more than a typical bowl of ramen, but most visitors describe it as closer to a small wagyu course than a fast bowl of noodles.
Not confirmed. Ask staff before ordering — see the ramen genre guide for what to check.
