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Wagyu Ryori Ichi Ishi San Tori

Name: Wagyu Ryori Ichi Ishi San Tori
Address: Préfecture d'Osaka, Ville d'Osaka, Quartier de Fukushima, Fukushima 3-5-19 N3 Fukushima 3F, Osaka-shi Fukushima-ku, préfecture d’Osaka, JP
Telephone: +81664857753
Price range: JPY 14 000
Rating: 3.5

和牛料理一石三鳥 / Wagyu Cuisine, Ippeki Santori

3.50

（1avis）

JPY 14 000

Yakiniku

Osaka-shi Fukushima-ku, préfecture d’Osaka, Japan

3

message

Notification

▶お席のご指定につきましては、ご要望に添えない場合もございますので、予めご了承ください。 ▶ご予約のお時間15分を過ぎてご連絡が取れない場合は、やむを得ずキャンセル扱いとさせていただく場合がございます。遅れる場合は必ずご連絡下さい。 ▶ネット予約ができない場合も20時以降は比較的お電話にて承れます故、お気軽にお電話くださいませ。また満席の場合でも、特別枠を下記公式LINE＠より設けておりますのでお気軽にお問い合わせくださいませ。【営業時間のお知らせ】 17:00～23:00 (L.O 22:00)

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 14 000

Horaires d'ouverture

Adresse

Gare la plus proche

Gare de Nakanoshimaà0.25 kmGare de Shinnfukushimaà0.31 kmGare de Fukushimaà0.54 km

Type de place

Comptoir Table

Équipements

Pas de parking

Mode de paiement

Cartes acceptées(VISA, Maître, JCB, AMEX et Diners)

14 septembre à 11 octobre 2026

L	M	M	J	V	S	D
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	10/1	2	3	4
5	6	7	8	9	10	11

：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

A hidden upscale wagyu beef restaurant

Wagyu Cuisine Isseki Sancho is a hidden upscale wagyu beef restaurant located near Fukushima Station in Osaka. It uses carefully selected pure Tajima beef, allowing guests to enjoy its rich flavor and tender texture. The sirloin yukke and cold noodles with mackerel broth are particularly highly praised by many customers. For special occasions or moments with loved ones, indulge in the finest cuisine in a serene atmosphere at Isseki Sancho, and enjoy a blissful time.

Points forts

Évaluation

3.50（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

kanako

@kanako-302485

Japon

2025年10月21日

4.1

In the store centered around the counter, you can feel the excitement of the open kitchen up close. The first dish that came out, the sirloin yukke, had thinly sliced sweetness that mixed with the egg yolk, creating a wonderfully rich flavor. The salted tongue was cooked rare, with a pleasantly crunchy texture. It was refreshing with salt and lemon, and you could also enjoy the contrast of different cuts. The rice cooked with offal was also very delicious, and I appreciated that any leftovers could be made into rice balls. The final dish, the mackerel dashi cold noodles, had a unique flavor without vinegar, and it was truly delicious.

1