Rikimaru Shinsaibashi is about a 3-minute walk from Shinsaibashi Station on the Osaka Metro Midosuji Line. A huge sign hangs on the wall of the building facing the street. You can't miss it!

The seats are booth seats with high partitions around the table. The silver tube hanging down over the table's center is a roaster that sucks up the smoke. As you can see, the inside of the shop is very well-ventilated!

Use the sanitizer at the entrance and head inside.

While you can also buy a-la-carte dishes, you should definitely opt for the all-you-can-eat menu. We recommend the Standard 120-minute Course (2,980 yen, tax not included). There is also a 90-minute course (2,680 yen, tax not included). We chose the 120-course to have more time to try more things.

You can also add an unlimited drink bar to your course for an additional 800 yen (for the 90-minute course) or 1,000 yen (for the 120-minute course). The drink bar includes 65 types of alcohols, and about 95 types of drinks total. Price varies depending on the drinks included in your plan. For soft drinks only, the unlimited drink bar is only 400 yen for 90 minutes and 500 yen for 120 minutes. (All excluding tax)

Menus are available in multiple languages, including English and traditional Chinese. Some staff members can speak English and Chinese as well, so please feel free to ask if necessary!

Today we ordered the Standard 120-minutes Course. The all-you-can-eat menu has 82 types of meat, including top ribs, skirt steak, sirloin, pork ribs, fatty pork, chicken, offal, and more. As you can see, the menu offers plenty of variety! The all-you-can-eat menu also includes salad, kimchi, rice, soup, and dessert.

Choose what you want from the all-you-can-eat menu and order at your seat. You don't have to get up, so you can concentrate more on eating!

Elementary school students can eat at half-price, and children under that are free. There are plenty of child-friendly items on the menu as well. The Standard 120-minute Course serves 2 people, and requires reservations by 3:00PM on the day you plan to visit.

Charcoal-grill your meat on the tabletop brazier. The far-infrared effect of the charcoal fire removes excess fat while maintaining the flavor of the meat for a more delicious, juicy cut. Just see for yourself!

The charcoal fire is strong, however when the oil drips and burns, the roasters hanging above each seat ventilates the smoke by sucking it up.

Order your favorite meats right from your table and grill as many as you want, in whatever way you want. Look how deliciously this piece came out!

There are two types of sauce: a salty sauce, and a combination of soy sauce and miso. The salty sauce brings out the meat's flavor, and the combination sauce is rich and flavorful.

The salt sauce is effortless to eat, so you can chow down even more. You can also request other types of sauce and seasonings from the staff, including gochujang, grated garlic, cayenne pepper, and salt.

Wasabi-zuke is a popular side-menu item, a piece of meat accented with wasabi. This meat is delicious and flavorful, even without sauce! The stimulating effect of the wasabi and the flavor of the meat go surprisingly well together. I highly recommend it!

The Namul and Kimchi Platter are also included on the all-you-can-eat menu. There are plenty of other side menu dishes, including fried chicken, French fries, and mochi-mochi cheese. Just reading the menu will leave you wanting more!

There are grilled vegetables, Caesar salad with boiled eggs, and Choregi (Korean seaweed salad). I wrapped my meat in lettuce greens, also found on the side menu. Since you can order vegetables along with your meat, you can still enjoy a healthy and balanced meal.

Takowasa is a popular side menu with tourists. It is a dish of octopus mixed with wasabi, and goes great with sake. I always imagined that octopus would be something that tourists might not like so much, so I was surprised!

It seems that some people grill it occasionally, but please try eating it as-is. The flavor of the wasabi, together with the octopus, is really addictive!

Grilling fresh, hand-cut meats at a restaurant over a charcoal fire is an amazing experience. This all-you-can-eat menu features not only delicious cuts of meat, but a variety of side dishes as well.

Eat to your heart's content - you don't even have to eat the same thing twice! The final dish is the dessert ice cream, also included in the all-you-can-eat menu. It's a great way to cool down and cleanse your palate after all that meat.

The beef at the restaurant is a hybrid of Australian and Japanese beef, which is highly reputed for its sweetness. The meats are not frozen and are freshly hand-cut in-shop. Cutting by hand can remove fine tendons for a softer texture. Thicker slices are more satisfying to eat.

Chicken and pork are popular, especially with tourists. The beef tongue, which is usually kept frozen, is also freshly hand-cut here without freezing.

It seems that even people who are hesitant to try tongue are drawn in by its deliciousness once they taste it, and many people even ask for more. This restaurant is dedicated to serving only the best meat for their all-you-can-eat.

Rikimaru Shinsaibashi yakiniku is also listed on Taiwan's travel site "Ra-chi-go" and China's largest word-of-mouth site "Dianping.com". It is a very popular shop with foreign tourists. The store is equipped with free Wi-Fi and accepts payment by UnionPay and Alipay.

In addition to the Standard Course introduced here today, there is also a Premium 120-minute All-you-can-eat Course (3,480 yen, tax not included), which includes 110 kinds of popular meats such as thick-sliced loin steak, medium-sized ribs, stone-grilled cheese bibimbap, dessert, and a parfait. If you really want to indulge, this is the place to go!

This Osaka yakiniku restaurant is a must-visit when sightseeing in the Minami area. If you plan to order the all-you-can-eat menu, please don't forget to make a reservation by 3:00PM that day!

Shop interior and equipment regularly cleaned and disinfected; sanitizer readily available; disinfected after each customer; shop is well-ventilated; all staff required to wear masks, wash hands, use disinfectant, gargle, and check temperatures; number of customers restricted and seat spacing maintained; use of coin trays; partition plates installed; may refuse entry to customers in poor health

Text by: Niki Shigemi