Namahorumondokoroosamuchan
Boost your vitality with beef dishes served up by a cheery mad scientist of meat.
Restaurant Details
And the prize for Most Incomprehensible Restaurant Name in Osaka goes to…
The reservation list for this restaurant is almost as long as its name. This is because it’s one of the best BBQ beef restaurants in all of Japan. If you manage to land a seat, order a cold glass of Asahi and settle into one of the best dining experiences in the city.
The quirky and fun owner Osamu (it's in the name, if you look closely) will start by presenting the huge hunks of meat that he’ll be serving to you over the course of the evening. Alongside premium cuts of beef, you’ll also be invited to try some strange dishes like raw beef tongue. It’s believed that these often-discarded parts of beef (including the organs) have stamina boosting qualities. Namahorumondokoroosamuchan specializes in these parts.
The faint-hearted will be glad to know that the standard lean cuts are also perfectly presented: grilled and seasoned with a range of exciting condiments including wasabi.
While the interior might not scream luxury, don’t be fooled: this is one of the top carnivorous experiences in the country, hands-down.
Namahorumondokoroosamuchan Phone Number
Namahorumondokoroosamuchan Business Days
Namahorumondokoroosamuchan Address
8-33-4 Otorikitamachi, Nishi-ku, Sakai, Osaka, 593-8328, Japan
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.
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 Manno Ueshichi
Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.
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.