{"id":353,"date":"2026-08-14T13:46:48","date_gmt":"2026-08-14T04:46:48","guid":{"rendered":"https:\/\/itadaki8.com\/en\/2026\/08\/14\/itadaki-para-games-athletes-families-day\/"},"modified":"2026-08-14T13:46:50","modified_gmt":"2026-08-14T04:46:50","slug":"itadaki-para-games-athletes-families-day","status":"publish","type":"post","link":"https:\/\/itadaki8.com\/en\/2026\/08\/14\/itadaki-para-games-athletes-families-day\/","title":{"rendered":"A Day at Itadaki: Welcoming Para Games Athletes' Families"},"content":{"rendered":"<article>\n<p>You've arrived in Nagoya with your family to cheer on an athlete you love. The competition schedule is packed, the city is buzzing, and somewhere between venue visits and hotel check-ins, you want a meal that actually feels like Japan \u2014 not another international hotel buffet. But then comes the hesitation: you've seen \"rare wagyu gyudon\" on someone's Instagram, you've written down the name of a place in Osu, and now you're staring at the menu translation on your phone wondering: <em>Is rare beef actually safe? What does \"rare-style\" even mean? Will my kids be okay eating this?<\/em><\/p>\n<p>These are real questions, and we hear them often \u2014 especially from visitors who've traveled from countries where food safety guidelines firmly advise against undercooked beef. Before the 2026 Asian Para Games bring thousands of athletes' families to Nagoya from across Asia and beyond, we wanted to share how those conversations actually unfold when guests arrive at Itadaki, and what they tend to tell us after the meal.<\/p>\n<p><strong>Who This Is For<\/strong><\/p>\n<ul>\n<li>\u2705 Families traveling to Nagoya for the 2026 Asian Para Games who want an authentic local lunch experience<\/li>\n<li>\u2705 Visitors who are curious about rare wagyu but worried about food safety before ordering<\/li>\n<li>\u2705 Anyone wondering whether a specialty wagyu restaurant in Osu is suitable for groups with children<\/li>\n<li>\u2705 Travelers who want honest, practical information before committing to a lunch reservation<\/li>\n<li>\u2705 Guests who've read that Horai Wagyu is only available in 10 bowls a day and want to know how to plan their visit<\/li>\n<\/ul>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/itadaki8.com\/en\/wp-content\/uploads\/2026\/08\/IMG_7279.jpg\" alt=\"A Day at Itadaki: Welcoming Para Games Athletes' Families | Itadaki - The Original Rare Wagyu Gyudon\" \/><\/figure>\n<h2>\"Is This Actually Safe?\" \u2014 The Question Every New Guest Asks<\/h2>\n<p>Let's address this directly, because it's the question that matters most.<\/p>\n<p>In many Western countries \u2014 the United States, the UK, Australia, most of Europe \u2014 public health authorities advise that beef should reach a certain internal temperature before it's considered safe to eat. The concern is real: E. coli, salmonella, and other bacterial risks are genuine reasons why \"undercooked beef\" has a cautious reputation. So when visitors see the words \"rare wagyu,\" the instinct to pause is completely reasonable.<\/p>\n<p>Here's what we want you to know about how the dish is actually prepared at Itadaki.<\/p>\n<p>Founder Masayuki Goto developed a proprietary two-stage cooking technique specifically to solve this tension. The beef is heated to over 70\u00b0C at the core \u2014 the threshold that fully meets Japan's Ministry of Health, Labour and Welfare food safety standards. This isn't a workaround or a loophole. It's a carefully engineered cooking method that took time and precision to develop, and it's the reason Itadaki has been featured on eight major Japanese television programs, including NHK, as the originator of a genuinely new culinary concept.<\/p>\n<p>The result is a texture that resembles rare beef \u2014 silky, tender, with the marbled fat of Horai Wagyu still intact \u2014 but one that has been fully and safely cooked through a controlled process. Goto holds a Certified Food Sanitation Supervisor license from Japan's Ministry of Health, Labour and Welfare, and the restaurant operates under a Licensed Restaurant Operator permit from the Aichi Prefecture Public Health Center. Every bowl that leaves Itadaki's kitchen is prepared according to these standards, every single service day.<\/p>\n<p>For families arriving from countries where this style of preparation is unfamiliar, we want that context to be clear before you sit down \u2014 not discovered mid-meal.<\/p>\n<div class=\"sag-cta sag-cta--soft\">\n<p class=\"sag-cta__bridge\">The food safety question is answered \u2014 but the Para Games schedule is tight, and Itadaki's business days don't follow a standard weekly pattern. Our monthly calendar, including any irregular closures during the Games period, is posted before each month begins. A quick check now saves the frustration of arriving on a closed day.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/www.instagram.com\/itadaki_magari_gyudon.08\/\" target=\"_blank\" rel=\"noopener noreferrer\">Check the Monthly Schedule Before You Plan Your Visit<\/a><\/p>\n<\/div>\n<h2>What Athletes' Families Have Said After Their Visit<\/h2>\n<p>Para Games events bring an extraordinary mix of people to a city: support staff, coaches, parents, siblings, partners \u2014 many of whom are visiting Japan for the first or second time, navigating an unfamiliar city while keeping one eye on a competition schedule. Lunch, in that context, needs to work for everyone at the table.<\/p>\n<p>What we hear most often from these guests isn't about the beef itself \u2014 it's about the overall experience of feeling genuinely welcomed in a specialty restaurant that could easily have felt intimidating. The English-language menu (available in English, Simplified Chinese, and Korean) and the visual five-step guide to enjoying the dish take most of the guesswork out of the meal. Guests who are uncertain about rare-style preparation can read exactly what the cooking process involves, in their own language, before deciding what to order.<\/p>\n<p>And for the children at the table \u2014 Itadaki's sofa seating makes the space unusually comfortable for family groups. The sofa table for five people has welcomed guests traveling with infants, young children, and everything in between. There's no dedicated children's menu, but the Fumoto size (Mikawa Beef, 100g beef with 200g rice, \u00a51,800) is frequently what parents order for younger guests.<\/p>\n<blockquote>\n<p>\"The lunch was the highlight of my Nagoya trip \u2014 I'm telling all my friends about it.\"<\/p>\n<p><cite>Guest feedback, via Itadaki<\/cite><\/p><\/blockquote>\n<p>That kind of response \u2014 spontaneous, specific, and shared forward \u2014 is what we hear when a meal lands the way it's intended. Not just as food, but as an experience worth carrying home.<\/p>\n<p><strong>\u2713 Key Takeaways<\/strong><\/p>\n<ul>\n<li>Itadaki's rare-style wagyu is heated to over 70\u00b0C at the core, fully meeting Japan's food safety standards \u2014 the \"rare\" texture is achieved through a proprietary two-stage technique, not by serving raw beef.<\/li>\n<li>The multilingual menu (English, Simplified Chinese, Korean) and five-step eating guide make the experience accessible for international guests, including those unfamiliar with Japanese culinary traditions.<\/li>\n<li>The sofa seating and welcoming atmosphere make Itadaki a practical choice for family groups, including those traveling with young children.<\/li>\n<\/ul>\n<div class=\"sag-cta sag-cta--mid\">\n<p class=\"sag-cta__bridge\">You now know how the two-stage cooking technique works and why Horai Wagyu is limited to 10 bowls a day \u2014 which means you also know that walking in during the Para Games peak without a reservation is a real risk. Securing your bowl in advance via Tabelog takes just a few minutes, and you can request Horai Wagyu in the notes field using the phrase above.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/yoyaku.tabelog.com\/yoyaku\/net_booking_form\/index?rcd=23081531\" target=\"_blank\" rel=\"noopener noreferrer\">Reserve Your Horai Wagyu Bowl via Tabelog<\/a><\/p>\n<\/div>\n<h2>The Ingredients Behind Every Bowl \u2014 Why Sourcing Matters to Food Safety<\/h2>\n<p>Food safety isn't only about cooking technique. It begins with where the beef comes from and how it's raised.<\/p>\n<p>Itadaki uses only two beef varieties, both sourced directly from Aichi Prefecture farms. Horai Wagyu comes from Okumikawa, produced by just three farms raising only 300 heads annually \u2014 out of approximately 500,000 wagyu cattle in Japan. These cattle are fed on sake lees from Horaisen Sora, a renowned local premium sake, which gives the beef a distinctive flavor profile that sets it apart from better-known wagyu brands. Mikawa Beef, always available for walk-in guests, comes from the Mikawa region of Aichi, raised on okara feed with lactic acid bacteria gut management for digestive health.<\/p>\n<p>Both breeds are raised under rigorous quality control. Goto sources directly from these farms \u2014 not through wholesalers \u2014 as a commitment that began during the COVID-19 pandemic, when he watched small Aichi farmers struggle with unsold harvests and decided that the restaurant he was building would be structurally tied to their success.<\/p>\n<p>For guests who want to understand exactly what they're eating \u2014 where it came from, how it was raised, how it was cooked \u2014 that story is part of every bowl. It's also why the dish tastes the way it does.<\/p>\n<p>If you're planning your visit around the Para Games schedule and want to understand more about accessibility options and what to expect in the Osu area, <a href=\"https:\/\/itadaki8.com\/en\/?p=329\">our full guide on wheelchair accessibility at Itadaki for Asian Para Games spectators<\/a> covers the practical details \u2014 including staircase access to the second floor and what to plan in advance. And if you're looking at the broader picture of dining options near the competition venues, <a href=\"https:\/\/itadaki8.com\/en\/?p=350\">this inside look at how Osu district is preparing for Para Games visitors<\/a> may be useful context as you build your itinerary.<\/p>\n<h2>Planning Your Visit During the Para Games Period<\/h2>\n<p>Itadaki operates on a limited schedule: open for lunch service only (11:00\u201315:00) on Saturdays, Sundays, Mondays, and Tuesdays. On public holidays, doors open at 9:00 and close at 15:00. The restaurant is closed Wednesdays, Thursdays, and Fridays. Last order is 30 minutes before closing.<\/p>\n<p>During peak event periods, Horai Wagyu \u2014 limited strictly to 10 bowls per day \u2014 tends to sell out during the first hour of service. For families visiting Nagoya specifically during the Asian Para Games or Asian Para Games 2026, we strongly recommend reserving in advance via Tabelog Online. When making your reservation, copy and paste this phrase into the notes field to request Horai Wagyu: <strong>\u9cf3\u6765\u725b\u5e0c\u671b<\/strong><\/p>\n<p>Walk-in guests who arrive at opening (11:00, or 9:00 on public holidays) have the best chance of trying Horai Wagyu without a reservation. If it has sold out, Mikawa Beef Rare Gyudon is always available and prepared with the same two-stage cooking technique \u2014 an equally considered dish at a different price point.<\/p>\n<p>Itadaki is a four-minute walk from Yabacho Station Exit 4 on the Meijo Subway Line, and within easy walking distance from Sakae, Kamimaezu, and Osu Kannon stations. From Nagoya Station, the journey takes approximately ten minutes by subway. The restaurant is on the second floor \u2014 look for the sign reading <strong>\u5143\u7956\u30ec\u30a2\u725b\u4e3c \u9802<\/strong> at street level and follow the staircase up. For those with strollers, staff may be able to assist depending on conditions at the time, though assistance cannot be guaranteed. <a href=\"https:\/\/itadaki8.com\/en\/?p=317\">Read our full day-at-Itadaki overview for what to expect during the Aichi Nagoya 2026 Games period<\/a>, including how to plan around the lunch-only service format.<\/p>\n<h2>A Meal Worth Telling People About<\/h2>\n<p>Major sporting events create memories \u2014 the competition, the crowd, the city itself. But the meals shared in between often become the part of a trip that gets retold most vividly. A bowl of rare wagyu gyudon in a quiet second-floor restaurant in Osu, with your family, on a visit to Japan you might not have planned a year ago: that's the kind of story that travels well.<\/p>\n<p>Goto named the restaurant \"Itadaki\" \u2014 from <em>itadakimasu<\/em>, the expression of gratitude spoken before every meal in Japan. The philosophy behind that name shapes everything from the sourcing decisions to the way the multilingual menu is written. Every guest who sits down at Itadaki, whether they came specifically for wagyu or simply followed a recommendation from a friend, is welcomed into that same spirit of genuine hospitality.<\/p>\n<p>We hope to welcome you \u2014 and your family \u2014 during your time in Nagoya.<\/p>\n<p>For our complete menu, access details, and store information, visit our official page at <a href=\"https:\/\/itadaki8.com\/english\/\">https:\/\/itadaki8.com\/english\/<\/a><\/p>\n<div class=\"sag-cta sag-cta--close\">\n<p class=\"sag-cta__bridge\">The Para Games window in Nagoya is short, and Itadaki's lunch-only, limited-availability format means availability fills quickly around event dates. If this bowl has made it onto your family's itinerary, the next step is locking in your seats before the schedule fills.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/yoyaku.tabelog.com\/yoyaku\/net_booking_form\/index?rcd=23081531\" target=\"_blank\" rel=\"noopener noreferrer\">Reserve Your Rare Wagyu Experience for the Para Games Period<\/a><\/p>\n<\/div>\n<\/article>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"LocalBusiness\",\"name\":\"Itadaki - The Original Rare Wagyu Gyudon\",\"url\":\"https:\/\/itadaki8.com\/en\",\"address\":\"4-1-20 Osu 2F, Naka-ku, Nagoya-shi, Aichi 460-0011, Japan\",\"areaServed\":\"Itadaki serves foreign visitors from around the world who are traveling in the Nagoya area. Our primary customer base includes:\\n\\nGeographic reach:\\n- Immediate area: Osu district and Sakae district (within 10-minute walking distance)\\n- Nagoya city center: Nagoya Station, Fushimi, Kanayama, and other central districts (within 15-minute subway ride)\\n- Aichi Prefecture: Meitetsu Line and JR line commuters from Toyohashi, Toyota, Ichinomiya, and other Aichi cities\\n- Central Japan region: Travelers passing through Nagoya from Gifu, Shizuoka, Mie, and Nagano prefectures\\n- International travelers: All foreign visitors staying in Nagoya as part of their Japan itinerary\\n\\nPeak traveler seasons:\\n- Cherry blossom season (late March to early April)\\n- Golden Week (late April to early May)\\n- Summer festival season (July-August, including World Cosplay Summit)\\n- Autumn foliage season (November)\\n- 2026 Asian Games and Para Games (September-October 2026)\",\"description\":\"Rare Wagyu Gyudon (Horai Wagyu \u2014 limited to 10 bowls daily):\\n- Shinkoccho (Standard): 100g beef, 200g rice, \u00a52,700\\n- Cho-ten (Medium): 150g beef, 250g rice, \u00a53,200\\n- Zettcho (Large): 200g beef, 300g rice, \u00a53,600\\n\\nRare Wagyu Gyudon (Mikawa Beef \u2014 always available):\\n- Fumoto (Standard): 100g beef, 200g rice, \u00a51,800\\n- Oka (Medium): 150g beef, 250g rice, \u00a52,300\\n- Daichi (Large): 200g beef, 300g rice, \u00a52,700\\n\\nSide Dishes:\\n- Teppen (Premium Horai Wagyu Beef Plate): 50g, \u00a5800 \u2014 Same wagyu with different cutting and searing technique, delivering a distinct taste from the gyudon\\n- Piman no Nikuzume (Evolved Stuffed Green Pepper): 2 pieces, \u00a5700 \u2014 A popular dish originally from Tokyo's Toranomon Yokocho\\n\\nOptions:\\n- Extra rice: +\u00a5200\\n- Change to Super Mochi Barley Rice (from Toyohashi): +\u00a5200\\n- Super Mochi Barley Rice extra size: +\u00a5400\\n- Remove Nagoya Cochin egg: -\u00a5150\\n- Extra Nagoya Cochin egg: +\u00a5150\\n- Extra pickled radish (Atsumi Ich\u014d-zuke): +\u00a5150\\n- Extra shiso leaves (Aikei No.1): +\u00a5150\\n\\nBeverages (all Aichi\/Nagoya specialties):\\n- Kinshachi Beer Pilsner (330ml bottle): \u00a5700 \u2014 Nagoya craft beer pioneer\\n- Coffee Shochu Oolong Tea Mix: \u00a5700 \u2014 MAX'S BAR's signature drink since 2008\\n- Chita Highball: \u00a5700 \u2014 Aichi's Chita Distillery whisky\\n- Nagoya Cider: \u00a5700 \u2014 Local Nagoya craft cider\\n- Chita & Nagoya Cider with Lemon: \u00a51,000 \u2014 House specialty mix\\n- Chita \\\"Naka\\\" Refill: \u00a5500 \u2014 Add more Chita whisky to your remaining cider\"}<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You've arrived in Nagoya with your family to cheer on an athlete you love. The competition schedule is packed, the city is buzzing, and somewhere between venue visits and hotel check-ins, you want a meal that actually feels like Japan \u2014 not another international hotel buffet. But then comes the hesitation: you've seen \"rare wagyu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":352,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","_lightning_design_setting":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/comments?post=353"}],"version-history":[{"count":1,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/353\/revisions"}],"predecessor-version":[{"id":354,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/353\/revisions\/354"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/media\/352"}],"wp:attachment":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/media?parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/categories?post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/tags?post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}