In March, a new hot spot in Osaka, the GRAND GREEN OSAKA South Building, was opened. The 4.5ha urban park Umekita Park and the North Building were already open as part of the redevelopment project of the abandoned railway line on the west side of Osaka Station, but the newly opened South Building,There is a spa facility with an infinity pool and a large food market in the basement.There is also the "Time Out Market Osaka"The building is also attracting a lot of attention because it is directly connected to JR Osaka Station.
On the third floor, "Wagyu Kaiseki Wabi," which embodies Japanese food culture and aesthetic sense, will open. 60&D Co., Ltd., a meat retailer and restaurant business that is celebrating its XNUMXth anniversary since its founding,This is an ambitious restaurant based on a new vision.

Although it is located on a floor with many restaurants with an open atmosphere, the entire store is covered in white plaster walls that have no windows and will change over time, giving the impression that a restaurant has suddenly appeared inside a building.

Enjoy Wagyu Kaiseki in a space that embodies the Japanese aesthetic sense

The name "Wabi" contains three meanings: the "wabi" of wabi-sabi, the "beauty of harmony" and the "circle" between people. The restaurant aims to convey the uniquely Japanese aesthetic of "wabi-sabi" as represented by Sen no Rikyu through the experience of food.

In the evening, they offer the seasonal "Wagyu Kaiseki -Haru no Bi-" course with 12 dishes (25,000 yen including tax), and in the afternoon, they offer the "Wa-bi Lunch: Wagyu and Haru no Bi" course with 7 dishes (6,000 yen including tax). There are 14 counter seats, 4 private rooms for 2 people, and 6 private room for 1 people. In the evening, they operate by reservation only, and all customers start at the counter at the same time (the private rooms start according to the reservation time).

Before the opening, I attended a course tasting session, so I would like to provide you with a report based on that.

Its greatest feature is its service style that incorporates the spirit of "wabi tea." Just as the tea ceremony is a comprehensive art centered around a cup of tea, Wabi values ​​not only the food but also the story of the entire meal, which ends with the preparation and serving of tea. Even on the menu, which is covered with karakami paper, a story is written about each dish, such as "The wind is blowing, heralding the arrival of spring" and "The season when new buds sprout."

At first, when I heard "Wagyu beef and matcha?" it sounded like an odd combination no matter how you looked at it, but after eating the nine dishes of seasonal vegetables and beef tongue called "Tofu", followed by the fruit and main dessert, I found myself looking forward to the tea being served in front of me.

The restaurant is proud of its A5-ranked, specially selected cuts of Kobe and Omi beef, the highest quality that can only be provided by a butcher company.

The greatest joy of visiting this shop is being able to enjoy it in different cuts and with different condiments, as prosciutto called bresaola (which was not available during the tasting), or as sukiyaki, dipped in soft, foamy meringue.
We also enjoyed beef tongue with bamboo shoots and kinome leaf buds as an appetizer, and a bed of lamprey topped with caviar for the main course. We were impressed as we savored the meal, realizing that even though it is generally called "Wagyu," there are so many different types, and that there is such a wide variety of flavors, textures, and satisfying tastes, as well as the enjoyment of pairing them with condiments.

Of course, the non-meat bowls and noodle dishes are also carefully prepared right in front of you, combining originality and delicacy, making them a visual treat as well.

Thus, after the festival-like dining experience had come to an end and my conversation with my neighbor had died down, the tea ceremony began. All the guests took their sips and focused their eyes on the tea, then took a sip of the tea. My mind was at peace, and I couldn't help but think, "Ah, so this is the finale."

By the way, the pairings of drinks during the meal, that is, the sommelier's choice of alcohol, were also interesting. He started with Japanese sake to go with the next dish, then chose champagne for the caviar, a New Zealand Pinot Noir for the main meat, and a Yamanashi red wine for the sukiyaki. He chose the best bottle of alcohol, regardless of whether it was Eastern or Western.

Founded with the vision of "Becoming a company chosen by the future"

The operator, 3&D Co., Ltd., was established on March 1st of this year through the merger of three companies: restaurant business One Dining Co., Ltd., meat retailer Dairiki Co., Ltd., and holding company 1&D Holdings Co., Ltd.
Founder Kenji Takahashi started a whale meat store at the age of 1965 in 22, and has expanded his business with the times. In 1993, the company opened "Aburiya Sonezaki Branch," which was a successful yakiniku restaurant with an izakaya feel. Later, when the business hit a difficult time, the company decided to "return to its roots." Taking advantage of the freshness that only a butcher shop can provide, the company returned to being a yakiniku restaurant, and in 2006 it began offering all-you-can-eat yakiniku and all-you-can-eat shabu-shabu.

According to current president Jun Takahashi, "Providing hand-cut chilled meat is time-consuming and inefficient, but this inefficiency is what creates our unique value." He believes that he has differentiated himself by honing his skills and mindset, and investing time and money in training his personnel.

The company, which is celebrating its 60th anniversary, has set a new vision: "To become a company chosen by the future." This vision includes three "futures": future customers, future colleagues, and future society. The company's mission to achieve this vision is to "redefine the unique values ​​of Japan and bring happiness to people in Japan and around the world."

"WAMI" is positioned as the first step in embodying this vision and mission.

The restaurant's sign was created with the theme of "wabi-sabi," by paper artist Kato (Kamisoe) and calligrapher Kayama; the bold cow pattern painted on the wall of the kitchen is reminiscent of paintings by ceramist and calligrapher Noguchi Kansai; the tableware was created by ceramist Fukumura Ryuta; the kitchen counter was made by stonemason Izumiya Sekizaiten; and the wooden furniture, such as chairs, was made by Sakura Seisakusho. Just like the food, the restaurant's furnishings also show a great deal of attention to detail.

Of particular note is the gold drape work by contemporary artist Taiga Takahashi, which is displayed at the narrow entrance to the restaurant. The interior wall of the restaurant is a concrete reproduction of the same work using the latest 3D printer.

A new challenge to connect tradition to the future

"Overcoming barriers with the values ​​of this country" - this is the message of "Wabi" and 1&D Co., Ltd. By cherishing and refining the beautiful values ​​of Japan, we will spread Japanese aesthetics and food culture both at home and abroad. This is not just about providing "washoku" (traditional Japanese food), but also about spreading "the happiness that comes from gathering together to DANRAN."

Wagyu Kaiseki Wami is a place where people can experience new Japanese cuisine, respecting tradition while not being afraid of innovation, and is sure to provide a once-in-a-lifetime experience that will remain in the memory of many people.

Osaka Station is used by people from all over the world as the entrance to the Expo site, and this is one restaurant we would like people from overseas to visit to learn about the depth of Japanese culture through wagyu beef.

In order to spread Wagyu culture overseas, 2025&D Co., Ltd. plans to open its first overseas all-you-can-eat yakiniku restaurant in Ho Chi Minh City, Vietnam in July XNUMX.

The aim of this new store is not simply to increase profits, but to promote loyalty among Vietnamese employees working in Japan and, in the future, to foster an environment in which Vietnamese employees who have acquired know-how in Japan can continue to thrive even when they return to their home countries.

 Wagyu Kaiseki Wami
[Address] 5rd floor, South Building, Gran Green Osaka, 54-3 Ofukacho, Kita-ku, Osaka
[TEL] 06-6485-7590
[Number of seats] 28 seats in total (14 seats at the counter, 4 tables for 2 (private rooms), 6 table for 1 (private room))
[Opening hours] Lunch time / 11:00-16:00 (last entry 14:30)
Dinner time / 17:00-22:30 (last entry 20:00)
*Reservations required for dinner time only