Looking for great steak around Umeda Station! 20 popular picks

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The kama-yaki (kiln grilled) steak, grilled over the finest binchotan (high-grade Japanese charcoal), is said to be cooked to perfection.

The "Special Wagyu lean meat 3-kind" lets you compare filet, Top sirloin, and Sirloin cap. They are all tender and juicy, with rich meat flavor that is hard to resist.

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The menu is course meals only. Reservations are required by the day before.

The "Special Wagyu Chateaubriand," a rare cut of Kuroge Wagyu (Japanese Black beef), is said to be light and tender, almost falling apart and melting in your mouth.

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"Wolfgang Steakhouse Osaka Ten" is a steakhouse on the 10th floor of Lucua 1100, directly connected to Osaka Station, and is popular for its luxurious atmosphere.

In addition to counter and table seating, it also has Private room, so it works for a wide range of occasions from business dinners to parties.

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They serve prime grade beef that has been dry aged for 28 days in a dedicated aging room, then cooked in a 900 degree oven.

The “T-bone steak” is said to have a leaner balance of meat and to pair perfectly with the house sauce.

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They also have a full range of appetizers and side dishes besides steak.

The lobster is plump and springy, and it goes great with white wine. It is said to taste great either without any sauce or simply with salt and lemon.

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CarneSio 158 is a restaurant where you can enjoy carefully selected beef steaks and wine specially chosen by a sommelier, and it is located on the 1st floor of Hankyu Kappa Yokocho, a 3-minute walk from Umeda Station.

The interior has dim lighting and a moody atmosphere, with counter seats and Semi-private room seating.

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The signature filet steak can be ordered either as part of a course meal or à la carte.

The beef filet from Patagonia in Argentina lets you fully enjoy the rich flavor of lean meat, and it is said to be delicious with a perfectly rare finish.

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Original Appetizers such as Wagyu tartare and Wagyu sashimi are also popular.

The “Kuroge Wagyu (Japanese Black beef) Tartare from buttered toast included” is said to have an excellent balance of saltiness and acidity, and to pair perfectly with the crisp toasted bread.

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Bifuteki no Kawamura Premium Kitashinchi Ten is about a 2-minute walk from Nishi-Umeda Station, where you can enjoy carefully selected top-grade Kobe beef.

The restaurant is fully equipped with a range of Private rooms for groups of 4 to 20 people. Every room comes with a Teppan-yaki grill, and a dedicated chef cooks right in front of you.

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Among Kobe Beef selected from Tajima-gyu (Tajima cattle) that carry on the bloodline, they carefully choose female cattle with fine marbling.

The "Kobe Beef Hamburger Steak" is coated with fine breadcrumbs, and it is said to be well grilled with a fragrant, nicely browned surface.

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In addition to course meals, they also offer an a la carte menu that you can order casually.

The "Special Kuroge Wagyu (Japanese Black Wagyu) Steak" seems to be popular, with highly rated reviews saying it is tender, not too fatty, and delicious.

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Osaka Teppan-yaki Kobe Beef TATARA is a popular restaurant where you can enjoy hotel quality Teppan-yaki in a casual setting.

Inside, the restaurant has a calm and upscale feel, with open kitchen counter seats and Private room seating for a more private space.

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The most popular "Saison Course" lets you compare A5 kurogemawagyu (Japanese Black Wagyu) fillet and Domestic branded beef.

The steaks of kurogemawagyu and Chuck rib are said to have a beautiful gradient in the cross section and a tenderness that melts in your mouth.

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The "Wagyu Course" is a course where you can enjoy Domestic beef and omar ebi (lobster).

The omar ebi is on the larger side, and the sauce served with it is said to be excellent. It gets high praise for its irresistibly plump, springy texture.

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"Sacre Fleur makibi" is a steak bistro on the 3rd floor of Umekita Green Place, directly connected to Osaka Station. The restaurant's Honten is in Paris.

The interior has warm lighting and a high, open ceiling, creating an inviting space where you can enjoy the live feel of cooking over makibi (firewood flames).

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They serve boldly grilled Mexico-produced tomahawk steak in course meals and à la carte.

You can enjoy the meat’s natural flavor and the good taste of the lean cut, and it is said to be so tender you can bite right through it.

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The signature basashi (horse meat) tartare steak is said to be seasoned just like at the Honten in Paris, France. The staff prepares it right in front of you.

Mixing the egg yolk with the basashi and eating it on chips is said to be incredibly good.

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Benjamin Steakhouse KITTE Osaka Ten is a popular restaurant known for its steaks made with carefully selected Aged meat and courses that come with All you can drink.

Located on the 5th floor of KITTE Osaka, a landmark in Umeda, it offers a variety of seating options including a bar counter and bench seating.

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The restaurant grills beef certified as USDA Prime, the highest grade from the United States Department of Agriculture, after long aging.

The signature T-bone steak is said to be full of juices. It is said to have a crisp surface and taste great.

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They also offer a course with a double main that lets you enjoy both fish and meat.

The Appetizers are said to be high level, with items like shrimp cocktail and tuna tartare. The shrimp are said to be large and plump.

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THE COSMOPOLITAN GRILL BAR TERRACE is a New York style grill steak restaurant on the 9th floor of Grand Front Osaka Minamikan.

The dining area has a high ceiling and an open feel. With a full view of the open kitchen, it offers plenty of live energy and makes dining there a fun experience.

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The popular "T-Bone Course" lets you luxuriously share a boldly grilled U.S. T-bone steak.

It is served cut into easy-to-eat pieces, and the portion is very filling. It also goes perfectly with the barbecue sauce.

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The "SIGNATURE Course" is a luxurious course where you can enjoy seafood and beef.

The "Special Domestic beef fillet & Strip loin" is said to be quality as expected, and each cut offers a rich and different flavor.

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New Matsuzaka Umeda 32 Bangai Ten is a Teppan-yaki steakhouse on the 31st floor of Hankyu Grand Building, about a 3-minute walk from Umeda Station.

Inside, there is a full range of seating where you can enjoy great steak in a luxurious setting, including a Private room for Teppan-yaki for up to 8 guests and sofa Private rooms popular for the views you only get from a high-rise restaurant.

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Kobe beef and Kuroge Wagyu (Japanese Black beef) are sourced in top condition, then served with the restaurant's own cooking style and house-made seasonings.

The "Kobe Beef Loin Steak" is said to have tender meat and rich marbling.

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The Most Popular "New Matsusaka Course" lets you choose two mains, one meat and one fish.

The first dish served, "Wagyu Strip loin aburi sushi (seared sushi)," fills your mouth with rich, high quality fat and builds excitement for the courses that follow.

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"Rakushoku Kurabu Urakoji Gyuunikuten" is a beef specialty restaurant about a 1-minute walk from Nishi-Umeda Station, where you can enjoy Special female kuroge wagyu (Japanese Black beef).

The chic and calm interior comes with fully equipped Private rooms where you can relax in comfort.

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You can enjoy Kuroge Wagyu (Japanese Black Wagyu) with a full steak course that comes with All you can drink, or with a lunch course.

The steak of lean Kuroge Wagyu and ribeye pairs perfectly with the sauce. It is tender, and even the fat is said to taste great.

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Kuroge Wagyu (Japanese Black beef) is served not only as steak but also in a range of preparations such as Hamburger Steak and roast beef.

The Hamburger Steak is said to have a great balance of tightly packed umami and slightly restrained richness, with the aroma of the lean meat spreading more as you chew.

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Miyazaki Ozaki Gyu Teppan-yaki Gin Umeda Hilton Plaza West, about a 1-minute walk from Nishi-Umeda Station, is a well-regarded restaurant where you can enjoy Miyazaki Ozaki Gyu (Miyazaki Ozaki beef) Teppan-yaki in a chic and elegant setting.

With counter seats where you can enjoy the live cooking atmosphere and fully private rooms where you can relax in comfort, it works well for different occasions.

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You can enjoy Ozaki-gyu (Ozaki Wagyu), sometimes called a phantom Wagyu because of its limited shipments, in a course meal.

The Ozaki-gyu steak is flambéed right in front of you before it is served, and it is said to have a mild, deep flavor.

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A luxurious course is also available, featuring Ozaki gyu (Ozaki beef) along with Special seafood such as whole headed shrimp and Ezo awabi (Ezo abalone).

The seafood Teppan-yaki is said to be excellent, and the shrimp heads, grilled until crisp, are tasty enough to eat whole.

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About a 2-minute walk from Umeda Station, Steak Ron is a restaurant where you can enjoy Special Kobe beef steak.

In addition to counter seats, it also has Private room where you can enjoy private time.

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The chef grills carefully selected ingredients right in front of you, including Kobe Beef from Ota Farm, Special Kuroge Wagyu (Japanese Black beef), and seasonal vegetables.

The Tenderloin of the "Kobe Beef steak" is said to have a light sweetness and great flavor.

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The menu offers either course meals or à la carte, with not only meat but also seafood dishes to choose from.

The signature kuruma ebi ogon-yaki (golden grilled tiger prawn) is said to be an excellent match between tiger prawn coated in egg yolk and a rich sauce with a tangy note.

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"Steak House Yamato" is a steakhouse centered on Kuroge Wagyu (Japanese Black beef) steaks and fresh seafood dishes.

It is located on the basement level of "Art Building." All seats are at the counter, and because the cooking is done right in front of you, you can enjoy the live performance up close.

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They serve Special Kuroge Wagyu (Japanese Black beef) from Kagoshima Prefecture in both courses and a la carte.

The “Special Kuroge Wagyu Roast” is said to be cooked just right. Because it is grilled over charcoal, it has a nice smoky aroma.

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A popular lunch item is the "Kuroge Wagyu (Japanese Black beef) Curry." Since it is a European style curry, it is said to pair perfectly with beef.

It is packed with chunks of well simmered Kuroge Wagyu, and the meat is so tender that it falls apart.

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Sumibi Steak Lemon is a restaurant on the third floor of a building where you can enjoy charcoal grilled steaks made with premium Kuroge Wagyu (Japanese Black beef).

The refined, stylish, and chic space has both counter seats, where you can enjoy the live cooking atmosphere, and table seating.

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The Special steak made with carefully selected Kuroge Wagyu (Japanese Black beef) is cooked with a perfect balance of charcoal grilling and Teppan-yaki heat.

The "Special Kuroge Wagyu Steak Course" is the standard course. The Wagyu gets high marks for its fragrant seared crust, tender texture, and rich meaty flavor.

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You can enjoy not only steak but also fresh seafood in course meals or à la carte.

The awabi (abalone) liver butter grilled dish has no off notes at all, and the flesh is said to be plump and springy. It also pairs perfectly with beer.

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Steak Devon, about a 3-minute walk from Nishi-Umeda Station, is a restaurant where you can enjoy Special Kobe beef steaks in a space with a sense of occasion.

In addition to counter seats, it also has Semi-private room-style seating where you can relax.

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The "Chef's Recommendation Course" lets you enjoy Kobe Strip loin, Kuroge Wagyu (Japanese Black beef) filet, and seasonal seafood.

Every dish is highly satisfying. The portions are more generous than expected, so it is said to leave you very full.

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Kobe beef can be ordered either as part of a course meal or à la carte.

The "Kobe Beef Filet" is said to have a rich yet light savory flavor. Its juices spread across your mouth, and the meat is said to be tender and high quality.

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Kobe Beef Steak Murakami Grand Front Osaka Ten is a steak restaurant on the 8th floor of Grand Front, directly connected to Osaka Station, where you can fully enjoy Kobe beef.

The interior has a calm, upscale feel, and there is a Private room with Sunken kotatsu seating where you can enjoy the beautiful night view.

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Special Kobe beef is grilled right in front of you by a dedicated grill chef and served fresh.

The "Kobe Beef A5 Betsukaku Akami Steak" is said to have a great balance of lean meat and fat, and to be surprisingly tender. As you bite into it, the rich flavor spreads through your mouth.

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For the main dish in the course meal, you can choose either Kuroge Wagyu (Japanese Black Wagyu) or Kobe beef. The beautifully presented Appetizers are a nice mix of Japanese and Western styles.

The hamo yubiki (parboiled pike conger) is a seasonal dish, and the fresh tang of the plum sauce makes it a good, varied choice.

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About a 6-minute walk from Higashi-Umeda Station, Wagyu Homura is on the 33rd floor of Osaka Ekimae Dai-3 Biru (Osaka Ekimae 3rd Building), where you can enjoy beautiful night views from a high floor and authentic Teppan-yaki.

In addition to counter seating where you can enjoy the live cooking, they also have Private room table seating where you can relax and enjoy your meal.

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They offer a wide variety of fresh meats, including A5 rank Sendai gyu (Sendai beef), Matsusaka gyu (Matsusaka beef), and Kobe gyu (Kobe beef).

The steaks made with Matsusaka gyu loin and Matsusaka gyu fillet have a rich meat flavor. They also have just the right amount of fat, so they are easy to enjoy.

The most popular course, "Rin," lets you compare Wagyu loin and filet.

The fat is refined, so it tastes great with just salt. The other dishes are also carefully prepared, and reviews say the overall Manzoku level is high.

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Osaka Steak House Noda Umeda Ten is about a 5-minute walk from Higashi-Umeda Station, where the chef grills steaks right in front of you on a Teppan-yaki grill.

The cozy interior has a lively feel, with comfortable counter seats where you can relax at ease.

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The most popular menu item is the "Here and Strip loin Half & Half," which lets you compare the two cuts. The cooked steak is placed on bread and grilled with butter.

The meat has just the right amount of marbling, and the difference in tenderness and flavor is said to be impressive.

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The Most Popular "Special Kuroge Wagyu (Japanese Black Wagyu) Course" comes with a generous 180g of Kuroge Wagyu.

There are three kinds of steak sauce, and because the meat has such a rich flavor, it tastes great with any of the seasonings.

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They serve seasonal ingredients and their main course, carefully cooked kurogemagyu (Japanese Black Wagyu) fillet at its very best, only as part of a course.

The “kurogewagyu fillet steak” is said to be surprisingly tender and a perfect match for wine.

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At lunchtime, they serve “Kuroge Wagyu no Beef Curry,” made with plenty of Japanese Black Wagyu.

The meat melts into the European style curry sauce, making it very tasty. You can also add extra toppings for an additional fee.

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Steak House Pound Kitashinchi is a restaurant that serves high quality steaks packed with aroma and rich flavor, and it is about a 2-minute walk from Nishi-Umeda Station.

The second and third floors have fully private rooms where you can enjoy private time, making it easy to host Banquets and parties.

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They age 17 carefully selected rare cuts from Hiramatsu Bokujō (Hiramatsu Farm) designated Aged meat Kuroge Wagyu (Japanese Black Wagyu) for more than 45 days.

The Aged meat steaks are said to release more and more flavor in your mouth with every bite.

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The signature keema curry is topped with cut pieces of aged beef.

The curry is said to be light on spices, making it easy for anyone to enjoy. The minced meat is said to be packed with rich meaty flavor.