Yakiniku Manno Ueshichi

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.