See all (9)

Nikuwashoku Getsukasuimokukindonichi

Name: Nikuwashoku Getsukasuimokukindonichi
Address: 7-1-7 Fukushima, Osaka-shi Fukushima-ku, Osaka-Fu, 553-0003, JP
Telephone: 06-6147-5149
Price range: ¥3000 - ¥8500

肉和食月火水木金土日

Japanese, Kaiseki, Meat

553-0003 7-1-7 Fukushima, Osaka-shi Fukushima-ku, Osaka-Fu(39m from Fukushima Station)View map

¥3,000 Lunch

¥8,500 Dinner

Directions

06-6147-5149

Japanese cuisine established by an eclectic company

Japanese restaurant located in Osaka's Fukushima, established by Operation Factory, a company that created all kinds of restaurant in Japan and abroad. We offer very unique service, focused on providing everything "funny, interesting & new" to our patrons. Our values also include contributing to the local society, in order to become a valuable restaurant for one and all.

Dining courses

[Chef's choice course] Our popular standard course that allows you to enjoy a balanced selection of Japanese Black beef.

2025 [December] Chef's Choice Course

■Sushi
Wagyu Shintama and Golden Ginger Nigiri Sushi

■Meat Appetizer
Grilled Wagyu Beef with Winter Burdock
Trimosa Tripe and Horenso with Mustard, Vinegar, and Miso
Wagyu Tsurami with Crab Sauce
Deep-Fried Shrimp Potato
Chicken Liver Simmered in Shigure and Charcoal-Marinated Bean Sprouts
Glossy Pork Tongue
Wagyu Beef and Inca Awakening Tosa Tosa

■Soup
Wagyu Beef Rib and Five Kinds of Mushroom Soup

■Sashimi
Sashimi
Wheat Flour Grilled Yokowa

■Hot Dish
Winter Yellowtail and Gensuke Daikon Radish with Green Laver Sauce

■Chopstick Rest
Local Chicken and Winter Celery Soba Noodles

■Grilled Dish
Charcoal-Grilled Fukuoka Prefecture A5 "Bousaku Wagyu" Beef
Annou Sweet Potato Rice Flour Fritters with Sweet Pepper

■Meal
Japanese Black Beef Egg Yolk Shabu-Suki
Earthenware Pot Rice with Dashi Stock and Two Pickles

■Ryu-soba
Red Miso Soup

■Dessert
Hand-Kneaded Warabimochi (Bracken-starch Mochi)

*The menu is subject to change depending on the availability of ingredients.
-----------------------------------------------------------------

2026 [January/February] Chef's Choice Course

■Sushi
Wagyu "Shintama" Nigiri Sushi with Salmon Roe

■Niku Hassun
Free-range Chicken and Lily Root Tamajime with Stone Mushroom Sauce
Wagyu "Tsurami" Beef and Snow-Cooked Potato Stew
Miso and Watercress Salt
Black Beans Simmered in Honey
Kumquats with White Toast
Wagyu Nishi Kyoto-style grilled rape blossoms with vinegared miso sauce

■ Soup
Chicken and winter turnip soup

■ Sashimi
Grilled winter yellowtail sashimi with frosted sashimi and karasumi ink

■ Deep-fried dish
Special cutlet sandwich with "Marushin" Wagyu beef

■ Grilled dish
Charcoal-grilled A5 "Hosaku Wagyu" from Fukuoka Prefecture
Winter tomato kelp-cured dish

■ Main dish
Japanese black beef egg yolk shabu-suki

■ Main course
Rice in a clay pot with Rishiri kelp and tuna flakes
Pickles and red miso soup

■ Dessert
Hand-kneaded real warabi mochi

*The contents are subject to change depending on the availability of ingredients.

¥7,500Tax excluded

[Chef's choice course] Our popular standard course that allows you to enjoy a balanced selection of Japanese Black beef.

[Miyabi Course] Seasonal small hotpot and earthenware pot rice

2025 [December] Miyabi Seasonal Vegetable Course

■Sushi
Wagyu Shintama and Golden Ginger Nigiri Sushi

■Meat Appetizer
Grilled and Marinated Wagyu Beef with Winter Burdock
Trimosa Tripe and Horenso with Mustard, Vinegar, and Miso
Tsurami Wagyu Beef with Crab Sauce
Deep-Fried Shrimp Pot
Chicken Liver Simmered in Shigure and Charcoal-Marinated Bean Sprouts
Glossy Pork Tongue
Wagyu Beef and Inca Awakening Tosa Salad

■Small Hot Pot
Blowfish and Cod Milt Tetchiri Hot Pot

■Sashimi
River Pickled duck with charcoal scrubbing

■Hot Dish
Winter Yellowtail and Gensuke Daikon Radish with Green Laver Sauce

■Chopstick Rest
Free-range Chicken and Winter Celery Soba Noodles

■Grilled Dish
Charcoal-Grilled Fukuoka Prefecture A5 "Hot Harvest Wagyu"
Annou Sweet Potato Rice Flour Fritters with Sweet Pepper

■Meal
Japanese Black Beef Egg Yolk Shabu-Suki
Red Snow Crab Rice in a Clay Pot with Two Pickles

■Ryu-soba
Red Miso Soup

■Dessert
Hand-Kneaded Warabimochi

*Contents may change depending on availability.

-------------------------------------------------------------

2026 [January/February] Miyabi Seasonal Vegetable Course

■Sushi
Wagyu "Shintama" Nigiri Sushi with Salmon Roe

■Meat Appetizer
Free-range Chicken and Lily Root Tamajime with Stone-sweet Sauce
Wagyu "Tsurami" Beef Stew with Snow-Cooked Potatoes
Blanched Tripe and Watercress
Black Beans Simmered in Honey
Kumquats with White Dressing and Mini Toast
Wagyu Beef Saikyo-yaki with Rape Blossoms in Vinegared Miso

■Small Hot Pot
Winter Duck and Three Seki-sen Yuzu Hot Pot

■Sashimi
Grilled and Frosted Winter Yellowtail with Ink
Scalded Cod Milt

■Fried Food
Special "Marushin" Wagyu Cutlet Sandwich

■Grilled Food
Charcoal-Grilled Fukuoka Prefecture A5 "Hosaku Wagyu" Beef
Winter Tomatoes with Kelp

■Main Dish
Japanese Black Beef Egg Yolk Shabu-Suki

■Meal
Snow Crab Rice in a Clay Pot
Pickles and Red Mashi Soup

■Dessert
Hand-Made Warabimochi

*The menu is subject to change depending on the availability of ingredients.

¥8,500Tax excluded

[Miyabi Course] Seasonal small hotpot and earthenware pot rice

[Extreme Kaiseki Course] An exquisite kaiseki meal for special occasions, made with an abundance of luxurious ingredients.

2025年【12月】特撰極み懐石

■先付
和牛サーロインと鱈白子の湯引き

■凌ぎ
鰻の蒸し寿司

■肉八寸
和牛の焼き浸しと冬牛蒡　
ミノと法蓮草の辛子酢味噌掛け　
和牛「ツラミ」の玉〆　蟹餡掛け　
海老芋の唐揚げ　
鶏肝の時雨煮と豆もやし炭浸し　
豚タンの艶煮　
和牛とインカの目覚めの土佐和え

■椀物
和牛「バラ」と五種の茸のお椀

■造里
河内鴨の漬け　炭落とし

■温物
寒鰤と源助大根のあおさ餡掛け

■箸休
地鶏と冬芹のかけ蕎麦

■強肴
和牛「ヘレ」と黒トリュフのカツサンド

■焼物
福岡県産A５「豊作和牛」炭火焼
安納芋の米粉フリットと甘長唐辛子

■食事
黒毛和牛卵黄しゃぶすき
いくらの土鍋ご飯　香物二種

■留椀　
赤出汁

■甘味
手練り本わらび餅

※内容は仕入れ状況によって変更することがございます。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーー

2026年【1月2月】特撰極み懐石

■先附
和牛『ヘレ』の藁炙り

■凌ぎ
本ずわい蟹の蒸し寿司

■肉八寸
地鶏と百合根の玉〆　石蓴餡
和牛「ツラミ」と雪室じゃが芋の煮込み
ミノとクレソンのお浸し
黒豆の蜜煮
金柑の白和え　ミニトースト
和牛西京焼き　菜の花の酢味噌掛け

■椀物
鶏摘入と冬蕪のすり流し

■造里
寒鰤の焼き霜造り　唐墨掛け

■揚物
牛タンと牛蒡と芹の春巻き

■蒸物
九絵の吟醸蒸し

■焼物
福岡県産A5「豊作和牛」炭火焼
冬トマトの昆布〆

■強肴
和牛「サーロイン」と鱈白子の雲丹しゃぶ

■食事
いくらの土鍋ご飯
香の物　赤出汁

■甘味
手練り本わらび餅

※内容は仕入れ状況によって変更することがございます。

¥11,000Tax excluded

[Extreme Kaiseki Course] An exquisite kaiseki meal for special occasions, made with an abundance of luxurious ingredients.

[Chef's Choice Course] Includes anniversary dessert *Includes a sparkling toast on weekdays only!

2025 [December] Chef's Choice Course

■Sushi
Wagyu "Shintama" and Golden Ginger Nigiri Sushi

■Meat Appetizer
Grilled and Marinated Wagyu Beef with Winter Burdock
Trimosa and Spinach with Mustard and Vinegar Miso
Wagyu "Tsurami" Beef Tamajime with Crab Sauce
Deep-Fried Shrimp Potato
Chicken Liver Simmered in Shigure and Charcoal-Marinated Bean Sprouts
Glossy Braised Pork Tongue
Wagyu Beef and Inca Awakening Tosa Tosa

■Soup Appetizer
Wagyu Beef "Rib" and Five Kinds of Mushroom Soup

■Sashimi
Sashimi
Sashimi

■Hot Dishes
Winter Yellowtail and Gensuke Daikon Radish with Green Laver Sauce

■Chopstick Rest
Free-range Chicken and Winter Celery Soba Noodles

■Grilled Dishes
Charcoal-Grilled Fukuoka Prefecture A5 "Hot Harvest Wagyu"
Annou Sweet Potato Rice Flour Fritters and Sweet Peppers

■Meal
Wagyu Beef Egg Yolk Shabu-Suki
Earthenware Pot Rice with Dashi Stock and Two Pickles

■Ryu Soup
Red Miso Soup

■Desserts
Tamatebako Dessert Platter
*The menu for the day includes homemade warabimochi.

*The menu is subject to change depending on availability.

-------------------------------------------------------------

2026 [January/February] Chef's Choice Course

■Sushi
Wagyu "Shintama" Nigiri Sushi with Salmon Roe

■Niku Hassun
Free-range Chicken and Lily Root Tamajime with Stone Mushroom Sauce
Wagyu "Tsurami" Beef Stew with Snow-Cooked Potatoes
Blanched Tripe and Watercress
Black Beans Simmered in Syrup
Kumquats with White Toast and Mini Toast
Wagyu Beef Saikyo-yaki Rape blossoms with vinegared miso sauce

■ Soup
Chicken and winter turnip soup

■ Sashimi
Grilled winter yellowtail sashimi with garnish of tuna ink

■ Fried food
Special cutlet sandwich with "Marushin" Wagyu beef

■ Grilled food
Charcoal-grilled A5 "Hosaku Wagyu" from Fukuoka Prefecture
Winter tomato kelp-cured dish

■ Main dish
Japanese black beef egg yolk shabu-suki

■ Main course
Rice in a clay pot with Rishiri kelp and tuna flakes
Pickles and red miso soup

■ Dessert
Tamatebako dessert platter
*The menu for the day includes homemade warabimochi.

*The menu is subject to change depending on availability.

¥8,600Tax excluded