Bars & IzakayasDiningDowntown AreaYakiniku & Steaks
Yakiniku Horumon Nikutare-ya Izumisano (Former Hinodeyu Site)
Discover premium Wagyu in a former Japanese bathhouse — a 5-minute walk from Izumisano Station.
For many years, the public bathhouse Hinode-yu was a beloved gathering place in Izumisano. In Japan, local bathhouses (sento) once served as everyday community spaces where neighbors relaxed and connected. Today, the site has been thoughtfully transformed into Yakiniku Horumon Nikutare-ya, where the aroma of premium Wagyu now fills a space that once offered warmth and conversation.
Just a 5-minute walk from Izumisano Station on the Nankai Line — and two stops from Kansai International Airport — it is an easy and memorable dinner discovery before departure or after arrival.
The restaurant is operated by Yamasan Sakamoto Shoten, a long-established meat wholesaler in Osaka with over 140 years of history. From its own ranch, the company carefully selects A4-grade or higher Kagoshima Kuroge Wagyu (Japanese Black cattle), prepared to highlight the natural flavor and texture of the beef.
Inside, original elements of the former bathhouse remain, creating a nostalgic yet relaxed atmosphere. Private rooms are available, making it suitable for couples, families, and small groups.
Here, travelers can enjoy high-quality Japanese beef in a welcoming, unpretentious setting — a distinctive local dining experience in Izumisano.
📌 Basic Information
📍Yakiniku Horumon Nikutare-ya Izumisano (Former Hinodeyu Site)
📍焼肉ホルモン肉タレ屋 泉佐野店 日の出湯跡地
| 📅 Reservation | Phone or Online(Online reservations are available in Japanese only.) |
| 📞 Phone | +81-72-489-4577（Japanese Only） |
| 🏠 Address | 3-1-16 Uemachi, Izumisano City, Osaka, Japan |
| 🚉 Access | Approx. 400 meters (5-minute walk) from Nankai Main Line Izumisano Station Two stops from Kansai International Airport |
| 🚗 Parking | 6 spaces available |
| 🕒 Business Hours | 5:00 PM – 11:00 PM (Last Order 10:30 PM) |
| ❌ Days Closed | Thursday |
| 💴 Average Budget | ¥4,000–¥6,000 per person |
| 💳 Payment Methods | ✔ Cash(Japanese yen only) ✔ Credit Cards (VISA, MasterCard, JCB, AMEX, Diners Club, DISCOVER) ✔ QR Code Payments (PayPay, R Pay, MerPay, au PAY, Alipay, WeChat Pay, d Payment) ✔ E-money (iD, WAON, nanaco) ✔ Transportation IC Cards (Kitaca, Suica, PASMO, TOICA, manaca, Hayakaken, ICOCA, SUGOCA, nimoca) |
📌 Note: Prices include tax. Information may change, so please contact the facility before visiting.
🔗 Official Website:https://nikutareya-izumisano.com/en/
🌐 Social Media:
ℹ️ Detailed Information (Seating & Facilities)
◆ Seating Capacity: 70 seats total
・5 tables seating 6 guests
・5 tables seating 4 guests
・Counter seating for up to 4 guests
・Private rooms: 1 room for 12 guests and 1 room for 4 guests
◆ Group Dining:
Suitable for group reservations; full-capacity use accommodates up to 70 guests
◆ Ordering System: Tablet ordering system
Supported languages: Japanese / English / Korean / Simplified Chinese / French / Italian
⭐ Highlights (Menu & Services)
◆ Signature Wagyu
Carefully selected A4-grade or higher Kagoshima Kuroge Wagyu (Japanese Black cattle) from the restaurant’s own ranch.
Balanced, flavorful, and rich without being heavy, it delivers the true satisfaction of Japanese yakiniku in a relaxed setting — offering excellent value for premium beef.
◆ Motsu-nabe (Beef Offal Hot Pot) – ¥2,000 per person
Minimum order: 2 servings
A comforting Japanese hot pot made with tender beef horumon (offal), vegetables, and savory broth.
Popular throughout Japan — especially in the Kansai region — it is known for its rich umami and collagen content.
◆ A Former Public Bathhouse Setting
Set on the former site of Hinode-yu, a local Showa-era bathhouse, the interior preserves nostalgic architectural elements.
Dining here is not only about the food — it is also a chance to experience a unique piece of everyday Japanese history.
◆ Quality Recognized for Its Flavor
The Wagyu is carefully raised with a feed blend that includes pineapple and sugarcane, enhancing the natural sweetness and depth of its marbling.
The quality of the fat and balance of flavor are highly regarded within the meat industry.
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