Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sakaeya
(サカエ屋)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday
Restaurant information
Details
| Restaurant name |
Sakaeya（Sakaeya）
|
|---|---|
| Categories | Yakiniku (BBQ Beef) |
| Phone number (for reservation and inquiry) |
06-6788-4129 |
| Reservation Availability |
Reservations available |
| Address |
大阪府東大阪市荒本2-15-28 |
| Transportation |
Kintetsu Keihanna Line Aramoto Station 222 meters from Aramoto. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 ￥1,000～￥1,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥1,000～￥1,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay) |
Seats/facilities
| Number of seats |
90 Seats |
|---|---|
| Private dining rooms |
OK |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Wide seat,Horigotatsu seats |
Feature - Related information
| Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Website | |
| PR for restaurants |
At Sakaeya, we purchase whole Tajima beef cows that have won awards at competitions and offer them at low prices!!
Among Kobe beef, only about 5% of cows are considered to be of a tender texture, making them a rare and valuable item. By procuring this high-quality meat through our own unique route, we are able to |
We went to Yakiniku (Grilled meat) Bokujo Sakaeya in Aramoto, Osaka. The restaurant is located near the intersection of the Central Circular Line and Chuo Boulevard, about 300 meters south from the nearest Aramoto Station on the Kintetsu Keihanna Line. reserved that day, and the plan was to eat aged A5-class Kobe beef. We were shown all the meat that was served first, and the meat with its beautiful marbling had a slightly grayish surface, which was not exactly what you would call delicious! It had been aged for four months, so it didn't have the shine of freshly cut beef. There were six pieces of tongue on the plate, which was super rare, the equivalent of six cows. You can see how it remained plump even when cooked. It had a unique texture, like eating tripe with a very rich flavor. Next came the tripe. The artistic cut is like looking at columnar joints of basalt (lol). The corners of the meat look crunchy, but when you put it in your mouth, it's just so soft, and you'll want to ask, "Is this tripe?" The garlic oil goes really well with it, and I won't tell you that I suddenly wanted some rice (lol). The tetchan was huge again. The best part of grilling tetchan over charcoal is the pillar of fire. Although the oil is removed moderately during the grilling process, the rich flavor remains. I couldn't help but shout "meal, meal!" in my mind (lol). The grayish-white meat that I was shown earlier is now trimmed and ready to go. I was surprised by how juicy the inside was, in stark contrast to its appearance. I was also excited by the thick teguri (*´д｀*)haahaa. Even though the meat came in bulk, I didn't gobble it all down at once, but instead took my time to savor each piece one by one. This is what being an adult is all about (lol). The meat that came out was basically a selection of lean meat, but I asked myself whether it was ok to call a cut with such fine marbling "lean meat". It melted in my mouth releasing a concentrated rich flavor... I can only say that it was just too delicious. My vocabulary is far too inadequate to describe this taste (lol). We had Gyudon (Beef bowl) bowl) for the final course. Why is it that carbohydrates taste so good after eating and drinking? The bill for that day, including alcohol, was 13,000 yen per person, but it was a wonderful experience. Thank you for the meal (^^)