Yakiniku Manno Ueshichi
Freshly butchered domestic beef and pristine organ meat are grilled over binchotan charcoal at Manno’s wholesaler-owned restaurant in Osaka.
Restaurant Details
Now that aged beef has clinched the market, many yakiniku purveyors proudly serve meat rested over 60 days or more. However, Manno, a domestic beef wholesaler, imposes strict time caps on its products, ensuring that the finest female "Manno" kuroge wagyu is butchered at peak condition and reaches your table within just 10 days.
This commitment to freshness compliments the particular quality of Manno’s beef. Fat with a low melting point and a natural sweetness is best savored with little interference. Rather than relying on time, Manno prioritizes technique.
Normally hard to come by, the restaurant even serves wagyu offal, although diners will not compete in getting their hands on this as they offer an impressive selection of 70 types of meat and offal, including high-quality fresh wagyu horumon. Served fresh in three different ways, even horumon (offal) can be enjoyed without contamination concerns.
Yakiniku Manno’s Ueshichi branch itself, tucked in the corner of the Uehonmachi 7-chome intersection, is occupied by a narrow passage and counter seating, with a few tables. Surrounding the storefront are verdant trees that lined the street; at first glance, the venue resembles a neighborhood-friendly trattoria — quite a contrast to the typical dingy meat joint often imagined by the crowd.
Within the stylish space, diners receive a full sensory experience. The crackle of binchotan charcoal, sizzling droplets of fat that slick the grill, and lively conversations from the chefs and other guests. The close relationship Manno has with its farms is echoed in the close relationships it forms with customers.
Mannoya’s standard yakiniku course with all the trimmings of excellence. Mannoya maintains close relationships with its producers and continuously hones its skills. With close ties to their producers and dedication to refining their techniques, Mannoya ensures that each cut is made with millimeter-level precision to enhance flavor and quality. This course provides an ideal introduction to their outstanding beef, crafted with expertise and care.
Mannoya’s standard yakiniku course with all the trimmings of excellence. Mannoya maintains close relationships with its producers and continuously hones its skills. With close ties to their producers and dedication to refining their techniques, Mannoya ensures that each cut is made with millimeter-level precision to enhance flavor and quality. This course provides an ideal introduction to their outstanding beef, crafted with expertise and care.
This special yakiniku course highlights the brand’s enduring partnerships with farmers throughout Japan. It begins with generous 60-gram cuts of premium meats, including loin, short-rib, and lean meat. The chef’s expertise then shines through with offerings of tender beef tongue, as well as lean meat and brisket elegantly served atop sushi rice.
This special yakiniku course highlights the brand’s enduring partnerships with farmers throughout Japan. It begins with generous 60-gram cuts of premium meats, including loin, short-rib, and lean meat. The chef’s expertise then shines through with offerings of tender beef tongue, as well as lean meat and brisket elegantly served atop sushi rice.
It can’t get any better than this: Yakiniku Manno’s premium case delivers outstanding beef cuts, treated with millimeter-level precision through the chef’s knife skills. Start with exceptional loins and short-rib, then enjoy the tender richness of beef tongue. The experience culminates in a refined tasting of red meat and brisket sushi, served individually to appreciate the distinct flavors of each bite.
It can’t get any better than this: Yakiniku Manno’s premium case delivers outstanding beef cuts, treated with millimeter-level precision through the chef’s knife skills. Start with exceptional loins and short-rib, then enjoy the tender richness of beef tongue. The experience culminates in a refined tasting of red meat and brisket sushi, served individually to appreciate the distinct flavors of each bite.
Yakiniku Manno Ueshichi Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
While the restaurant will do its best to reserve guests’ preferred seating options, it may not always be possible due to availability.
The pictures provided are for illustrative purposes.
Yakiniku Manno Ueshichi Business Days
Yakiniku Manno Ueshichi Address
7-2-30 Uehonmachi, Tennoji-ku, Osaka 543-0001
Yakiniku Manno Ueshichi Access Info
Yakiniku Manno Ueshichi is a 5-minute walk from Osaka-Uehommachi Station on the Kintetsu Lines or a 7-minute walk from Tanimachi 9-chome on the Osaka Metro Tanimachi Subway Line.
Yakiniku Manno Ueshichi Phone Number
Yakiniku Manno Ueshichi Cancellation Policy
Cancel your reservation at least 72 hours 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.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
COURSE MENUYakiniku Manno Kitabatake
The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.
COURSE MENUYakiniku Mannoya Tennoji North Exit
This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.
COURSE MENUYakiniku Manno Honten
The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.
COURSE MENUKitashinchi Harami Hozenji
Located next to Hozenji Temple, this yakiniku restaurant in Osaka’s popular Namba shopping district serves extremely rare varieties of “phantom wagyu”, prepared with luxurious ingredients like caviar and truffle dressing.