This restaurant locates on the 1st floor of New Hankyu Hotel in Umeda area. We come here for a late lunch after we came back from Nara. The hotel offers a lunch set during lunch time. However, we want to try something a little bit more special so we choose the premium grade steak plus lived awabi.
This is the first time that we try awabi in teppanyaki style. The chef will cook the meat and the liver of the awabi separately. The liver itself doesn't taste so bad. Actually, it tastes quite good. The awabi meat itself is so fresh and juicy. It goes very well with the sauce that served with it.
The chef fried the garlic until it is crispy and the colour turns golden brown. We love fried garlic here more than the place (steakland) we had in Kobe because the garlic here was cooked from raw garlic. Most restaurant will pre-fry a lot of garlic beforehand and then just fry them again during the serving time.
The quality of the beef here is superb. You don't need to chew the meat that much. The texture of the beef is so tender, it really melted in your mouth.
The chef will cook the fat separately. At first, I thought he will throw that part away. The fat of the meat was cut into small pieces and then fried until it is very crispy. We finished our meal with a glass of ice coffee in a separated dining area. So far, this is the best meal I had during the 14 days trip in Japan. 
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Restaurant Name: Steak House Loin
Location: New Hankyu Hotel at Umeda (Osaka)
Price: 10,000-12,000 Yen/Person
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