We’ve got some news from Shachomi of our neighbor, Nishinomiya Tsushin, who says, “There’s something I want everyone in Ashiya to know about!”
Here it is↓
The restaurant is on the first floor of this building, about a one-minute walk from Koshienguchi Station.
Here it is on the map↓
The address is 1F, 2-3-9 Koshienguchi, Nishinomiya, Hyogo.
The sign looks incredibly upscale! The restaurant is called “Koshien Yakiniku Niku Nishi.”
The interior looks so cool! It was still under construction that day, but this section was nearly finished.
You’re probably wondering what the meat is like.
Here are the cuts of meat they showed us at Niku Nishi. It’s Kuroge Wagyu beef! Those in the know will realize just how incredible this photo is.
This is the extremely hard-to-source Kuroge Wagyu beef tongue. You probably won’t get many chances to see this.
This looks set to become one of Nishinomiya’s rare gems, where you can enjoy such luxurious meat.
You can even grab a whole handful!
The fat and lean meat combine to create exquisite marbling!
Whoaaaaaaa!
The sweetness of that fat—absolutely irresistible!
Now let us introduce the people behind the restaurant who serve this delicious meat.
This is owner Hisayo Nakanishi, affectionately known as “Sumi Mama.” She’s incredibly warm and approachable—just like a mom!
And this is Sumi Mama’s husband, “Chichi Nishi(ちちにし).” My own father is no longer with us, but Chichi Nishi truly has that warm, fatherly presence.
Chichi Nishi spent a year training in the art of meat preparation. He seems truly remarkable to me, yet he’s incredibly humble, saying, “I have plenty of passion, but I’m still just a beginner.”
We could really feel the warmth of the Nakanishi family.
The person behind Chichi Nishi is their son, professional golfer Naoto Nakanishi. As you can probably tell just by looking, he’s a lot of fun!
Look at that intense gaze as he grills the meat! Naoto Nakanishi is also a true master of yakiniku.
From getting the doneness just right to cutting the meat by guiding the scissors along the holes in the grill, we were amazed at how he made this already superb meat taste even better!
It even tastes like it was grilled over charcoal—but it wasn’t! When I casually mentioned that…
Naoto Nakanishi said, “It’s not about what you eat—it’s about who you eat it with.” He’s right: sharing a meal with family and friends makes it twice as delicious and twice as much fun!
The Nakanishi family and three university students newly hired by the restaurant took part in this fun tasting event.
One of them, Yusaku, also works part-time at a restaurant in Nishinomiya specializing in chicken dishes! He’s done chicken and beef, so maybe he’ll work at a tonkatsu restaurant next. Haha.
By the way, you know those cylindrical things at yakiniku restaurants that suck up all the smoke?
This is a smokeless roaster made by SHINPO(シンポ), the world’s No. 1 in market share. On the right is the representative from SHINPO who installed it, while on the left is Mr. Fujimoto of Fujimoto Setsubi, who built the restaurant. You’ll find these in all kinds of yakiniku restaurants around Nishinomiya, including 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
