Steak Devon
Experience culinary excellence with Steak Devon's teppanyaki and succulent Kobe beef in the vibrant Kita Ward of Osaka, where tradition meets flavor.
Restaurant Details
Steak Devon, a renowned establishment in the heart of Osaka's Kita Ward, offers an exceptional culinary experience centered around the finest Japanese and international beef cuts. Celebrated for its teppanyaki and yakiniku styles, this steakhouse takes pride in serving Kobe beef, known for its exquisite marbling and flavor.
Located just steps away from Kitashinchi Station, Steak Devon has cemented its reputation in one of Osaka's prime culinary districts. The restaurant is noted for its relaxed Showa-era ambiance, enhanced by retro decor and large sofas that evoke a sense of elegance and tradition.
Skilled chefs at Steak Devon masterfully grill your meal right before your eyes, turning dining into an engaging spectacle. The menu is diverse; from robustly flavored fillets and sirloins to an array of seasonal vegetables, every dish is made to meet the highest standards.
As one of the oldest steakhouses in the area, with a rich 50-year history, Steak Devon continues to be a preferred destination for meat lovers and those seeking a quintessential Japanese steakhouse experience.
Steak Devon Phone Number
Steak Devon Business Days
Steak Devon Address
Chida Building II 5F, 1-5-10 Sonezakishinchi, Kita-ku, Osaka 530-0002
Steak Devon Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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10 meals
SEAT RESERVATIONNamahorumondokoroosamuchan
Boost your vitality with beef dishes served up by a cheery mad scientist of meat.
SEAT RESERVATIONFukutatei
Try oven-roasted steak, heated by the highest grade of binchotan charcoal.
SEAT RESERVATIONMatasaburo
Aged meat is a popular technique used by many, but few do it quite like this aging-specialty restaurant in Osaka.
COURSE MENUWagyu Kappo Toraichi
Plenty of elegant little surprises await guests at this rough-hewn, parkside yakiniku-ya, where fine wagyu beef is a given, but flourishes of grace elevate every dish. Tuck into rich stews, A5-grade wagyu, and specially selected wines.