Nikuoroshi Mannoya Bettei

Tender, succulent, opulent. These words best describe Manno’s virgin beef. The team shows off the best of its signature wagyu at Nikuoroshi Mannoya Bettei, a “villa” located right next to Tsuyu No Tenjin, also known as Ohatsu Tenjin Shrine, in Osaka. The space follows a New York-style design concept, featuring a contemporary open-kitchen layout as well as Japanese private rooms for VIP guests. From its dark-toned base to the natural wood accents, Nikuoroshi Mannoya Bettei’s atmosphere exudes the same languid opulence as its beef. By serving virgin beef from female cows called the “Premium Queen’s Beef,” Manno is able to offer a unique wagyu dining experience. The beef’s appeal comes from its fine marbling, featuring snow-white fat with a low melting point and low muscle tension, even though it is only aged for a very brief period. Unlike most yakiniku stores that age their beef weeks or months at a time, Nikuoroshi Mannoya Bettei has perfected their technique that it takes just about seven days to bring out its full flavor and aroma. Each cut of beef goes from butcher to plate in 10 days, an unusually brief time period for high-class beef. Guests can enjoy a variety of cuts in one of three styles: sukiyaki, shio-yaki (salt-grilled) and teriyaki (sauce-grilled).