Professionally grilled by expert chefs – Tokyo’s ultra-popular yakiniku restaurant offers a wide selection of premium beef cuts
Information:Kaohsiung Food Map
Photography by Ah Hsiung / Text by Xiao Gao
Osaka Yakiniku Futago is a renowned yakiniku specialty store from Japan known for its “beef grilling.” The flagship store gained popularity in Meguro, Tokyo, with branches expanding from Tokyo to Osaka, and in recent years crossing over to Taiwan, now spread across Taipei, Hsinchu, and Kaohsiung. Every yakiniku outlet in Taiwan has Japanese grill masters stationed, offering an extensive and exquisitely prepared selection of grilled beef cuts — so much so that nearly every table has a chef grilling for you. These chefs not only excel in grilling techniques but also have impressive knowledge about meat. As they grill each piece, they explain details such as the cut, grilling method, recommended sauces, and ideal doneness, all while interacting lively to create a vibrant atmosphere, making diners feel as if they’re enjoying a meal right in Japan.
Osaka Yakiniku Futago also features a Korean-Japanese fusion grilling style, combining meats marinated, tossed, or paired with various sauces, grilled or served semi-grilled in diverse ways with refined steps. Among them, the large grilled beef series is a must-order; such as “Green Onion Skirt Steak” and the highly acclaimed “Special Pot-Marinated Beef Ribs.” The pot-marinated beef ribs are made from premium long-cut beef ribs, lightly scored along the muscle lines, briefly marinated, then served in a specially designed pot with dry ice. Just seeing the glistening bright red color of the meat is enough to whet anyone’s appetite.
%Continue reading for the full review/eating guide/strong>
Another highlight of the grilled beef offerings is the diverse classification of beef cuts. For example, beef tongue alone is divided into the “Salted Beef Tongue” from the front and the “Thick-Cut Beef Tongue” from the back. The former is thinly sliced for a chewy texture, while the thick-cut version is crispier with a richer beef flavor — two distinctly different tastes. Even the “grilled beef offal” is meticulously prepared, with each item such as tongue, heart, intestines, stomach, and skirt steak grilled and seasoned differently. After one meal at Futago, you’ll truly gain a deeper understanding of Japanese preferences and innovations in food seasoning.
%Detailed introduction to each offal item (tongue, heart, intestines, stomach, skirt steak)/strong>
Each type of offal is pre-seasoned differently. The beef small intestines are cleaned and sprinkled with shichimi spice and salted pepper before serving. Other tongue items are flavored with sesame oil and black & white pepper salt. They are then grilled with freshly grated wasabi to stimulate the taste buds.
%Raw beef tartare appetizer/strong>
A very interesting appetizer or starter, this dish consists of raw beef prepared to near-sushi grade, half fat and half lean, mixed with snow salt and sesame oil, topped with a raw egg yolk and a splash of rum juice to enhance the tenderness of the meat. Especially after the rum softens, the raw beef melts in your mouth with no raw flavor remaining.
%Special Pot-Marinated Beef Ribs
A signature item from the large meat series — these unusually thick beef ribs are a limited selection. The meat is pre-scored along the fat and connective tissue, then marinated to let the sauce penetrate the meat. When ordered, it is presented on a bed of dry ice. This particular cut of beef rib is grilled in a special way, usually by the chef themselves, with no additional seasoning needed. The flame brings out the crispy, savory outer layer and the rich, solid texture inside.
%Recommended doneness: medium rare to medium/strong>
%Tender texture with a juicy mouthfeel, the well-seasoned surface is rich and satisfying./p>
%Skirt Steak
A whole piece of skirt steak, tender and juicy, only needs to be grilled to medium rare. Paired with green onions and shichimi salt, it becomes flavorful as you slowly chew and release the juices.
%Black Angus Ribeye with Perfect Marbling
Black Angus beef with perfect marbling, the fat veins adding extra texture. The marbled sections offer a slightly sweeter taste. Finally, grilled with green onions and daikon paste, drizzled with Japanese-style yakiniku sauce, and wrapped up to enjoy in big bites — a favorite way of eating among the Japanese.
%Sirloin with Rich Marbling
Sirloin with a decent level of marbling sizzles the moment it hits the grill, releasing an aromatic beef fragrance. Only grilled to medium rare, it can be enjoyed salted or with orange vinegar sauce for a sweet and tangy taste.
%Well-prepared and ready to enjoy/strong>
%Continuing the selection, it's naturally flavorful and already well-marinated, just slightly sprinkle with sweet Japanese yakiniku sauce and snow salt./p>
%Special Cut Beef Ribs
Specially selected beef rib cuts, taken along the fat veins, with an exceptionally rich beef aroma. The melt-in-your-mouth texture makes it hard to swallow in one bite. The seasoning is mainly light, with optional sprinkle of mildly sweet Japanese yakiniku sauce and snow salt.
%Thin Beef Tongue
The front section of thin beef tongue, also a familiar flavor to many, is grilled with green onions for that chewy texture.
%Beef Cheek
The rear section of the beef tongue. Its flavor is slightly stronger, requiring special pre-seasoning, but it has a more chewy and crisp texture. It is recommended to pair it with a dipping sauce as well.
%Muscle respect fermented vegetable steak/strong>
Large grass shrimp with elastic, umami-rich meat, grilled whole until fully cooked with head and body separated.
%Muscle rescue late-style steak/strong>
A beloved Japanese way of eating—wrapping freshly grilled meat slices around fresh sea urchin and eating it in one bite, letting the sweet coolness of the sea urchin melt in your mouth and blend with the meat’s aroma for a uniquely layered experience.
%Muscle juice second chop style/strong>
A very smooth pairing for grilled meat: thinly sliced, pre-chilled cucumbers served with homemade miso sauce—the mildly spicy and sweet flavor complements the juicy, crispy cucumbers. One serving per person is never enough.
%Muscle fusion extra sweet sauce/strong>
%Muscle juice lower chop vegetable plate/strong> Includes local vegetables.
%Muscle?POTE-BANI】A Japanese-style post-meal ice dessert: sweet potato + vanilla ice cream.
.
Osaka Yakiniku Futago (Kaohsiung, Taiwan)
Address: 2F, No. 478, Zhongshan 2nd Rd., Xinxing District, Kaohsiung City
Phone: (07)221-8326
Hours: 11:00 – 14:00, 17:00 – 1:00
Private rooms: None
Card payment: Accepted
Days closed: None
Service charge: 10%
Seating capacity: 60 people
Parking: None
Average spending: NT$600–800
Wi-Fi: Available
Kaohsiung Food Map
Author introduction: Kaohsiung Food Map is shared by Ah Hsiung and Xiao Gao, featuring local southern Taiwanese cuisine and cultural flavors, as well as occasional introductions to travel spots around the country. They taste all kinds of signature dishes, capture beautiful scenery, and share Taiwan’s food and unique human warmth with everyone.
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