“Niku Nishi,” a yakiniku restaurant opening in Koshienguchi. At Nishitsu, we usually write opening articles when it looks like a new shop is coming, and thanks to that connection, they said, “Please, Nishitsu, come join our tasting event!” So we snuck into the tasting event〜.
Here it is↓
The restaurant is on the first floor of this building. It’s about a 1-minute walk from Koshienguchi Station〜
Here it is on the map↓
The address is 1F, 2-3-9 Koshienguchi, Nishinomiya City, Hyogo Prefecture.
The sign has such a luxurious feel! It says “Koshien Yakiniku Niku Nishi.”
The atmosphere inside is seriously stylish〜. Interior work was still underway that day, but this area was pretty much done
You’re probably curious what the meat is like, right〜?
These are the meats they showed us at “Niku Nishi.” They’re Kuroge Wagyu beef〜. If you know what you’re looking at, this photo is pretty wild
This is hard-to-find Kuroge Wagyu beef tongue. You probably don’t get to see this very often
It looks like this will become a rare Nishinomiya restaurant where you can enjoy such luxurious meat.
You can even grab it by the handful.
The fat and lean meat come together in top-grade marbling〜!
Whoaaaaaaa
The sweetness of the fat～～～～ is just irresistible!
Now let us introduce the people behind the restaurant serving this delicious meat〜
This is owner Hisayo Nakanishi, also known as “Sumi Mama”〜. She’s incredibly easy to talk to, like a warm, friendly mom.
And this is “Sumi Mama’s” husband, “Chichi Nishi(ちちにし)”. My own father isn’t around anymore, but he really has that dad-like warmth.
“Chichi Nishi” spent a year training in meat. From my perspective, he’s truly amazing, but he’s so humble, saying, “I have plenty of passion, but I’m still very much an amateur〜”.
You could really feel the warmth of the Nakanishi family〜
Standing behind Chichi Nishi is their son, professional golfer Naoto Nakanishi. As you can probably tell just by looking, he’s such a fun person!
Look at that serious gaze while grilling the meat! Naoto Nakanishi is also a pro-level yakiniku master.
From the doneness to the way he inserts the scissors along the holes in the grill plate, it was amazing to see how he made already incredible meat taste even better～～～
It even tasted like it had been cooked over charcoal. But it wasn’t grilled over charcoal, you know? When I quietly mentioned that…
Naoto Nakanishi said, “It’s not about what you eat, it’s about who you eat it with.” Exactly. Eating with family and friends makes both the food and the fun twice as good〜
At this fun tasting event, the Nakanishi family was joined by three university students who had been hired through job recruitment.
One of them, Yusaku, also works part-time at a chicken specialty restaurant in Nishinomiya! He’s done chicken, now beef, so maybe next he’ll work at a tonkatsu place. Haha
Oh right, do you know those tube-shaped things at yakiniku restaurants that suck up all the smoke?
This is a smokeless roaster from SHINPO(シンポ), the world’s No. 1 share brand. On the right is the SHINPO staff member who installed it. On the left is Fujimoto from Fujimoto Setsubi, who built the restaurant. You’ll find these in all kinds of yakiniku restaurants around Nishinomiya, like One Karubi, so take a closer look next time〜.
Cleaning this smokeless roaster is also part of the job〜.
This is a collaboration sake with Tetsuji from Shampoo Hat〜
It had a special flavor with a deep aged character, but also a fruity note. It sounds like Tetsuji and “Niku Nishi” might hold an event together.
