Yakiniku Manno Honten

Manno, a wagyu wholesaler that has been supplying restaurants across Japan with premium domestic beef for nearly a century, operates on three core principles: procurement, technique and freshness. Observing that diners often stuck to familiar cuts like short ribs, Manno’s team set out to broaden the public’s palate by establishing their own restaurant: Yakiniku Manno, located in the Tennoji area in Osaka. To set an exacting standard, it develops the menu based on a specific motto: to deliver a yakiniku selection so exceptional that it attracts both butchers and meat connoisseurs. Today, the “niku” empire not only fulfills its mission but pioneers a whole new genre. Settling only on female cattle, their branded “Manno” wagyu is selected from their genetics and feed. The result is lean meat with a low melting point, offering a juicy and tender texture that rivals even the highest-ranked wagyu. Guests are introduced to over 90 parts of offals and meat, each highlighting a different quality of the beef. By limiting the period between slaughter and serving to 10 days, Manno can provide organ meats and fresh beef at the peak of flavor and safety. Rather than aging the meat, Manno stocks beef from cattle raised to maturity, when its flavor has developed and concentrated fully.