This popular yakiniku restaurant, Pomme Keirakuyakiniku, located a 3-minute walk from Nagahoribashi Station and an 8-minute walk from Shinsaibashi Station, offers incredibly rare and beautiful beef that can only be enjoyed here. The reservation is so in demand that you have to wait a year in advance. I had my friend @tomo_tomo_tomo123 make a reservation for the omakase course with additional meat for 18,600 yen. I received a reservation confirmation on December 1st last year, so it is truly a highly sought-after restaurant. The menu may vary slightly in price and content depending on the day's ingredients. The omakase course alone is probably around 15,000 yen. If you need more meat, you can add it. I went with mixed feelings after seeing mixed reviews on Google, but the rare and carefully selected meats from Kamiya Shouten and Okazaki Ranch were all incredibly beautiful and delicious, unlike anything I had seen before. The melting texture and sweetness of the Omi beef, the beauty and deliciousness of the first black tongue, and the overwhelming beauty of the meats like Sagari, Tsurami, Harami, and Hatsu were all exquisite. The Sagari Kobu I added was exceptional, with a strong and intense flavor that was incredibly delicious. The meal ended with garlic pilaf, beef tongue curry, and chilled soy milk tantan noodles. The garlic pilaf, along with the ultra-soft Shinshin from the thigh meat, and the beef tongue curry, with its tender and flavorful chunks of meat, were outstanding. The chilled soy milk tantan noodles also had a rich and harmonious blend of soy milk and sesame, making it difficult to choose the best among the three. I left the restaurant completely satisfied with the deliciousness of the meat that can only be tasted here. Before going, I thought spending close to 20,000 yen on yakiniku was expensive, and I would be satisfied after experiencing it once. But I made sure to reserve my next visit before leaving. The 6:00 pm start on weekends seems to be popular, and the earliest reservation I could get was for October next year. The damage to my wallet is not a problem at all if you consider it only once a year. In fact, I'm looking forward to going at least twice a year, or maybe once per season. I can't wait for October next year.

At first, we had a few appetizers. The tuna sashimi with Korean seaweed was delicious, and the beef tongue sashimi was also tasty! The tongue was a bit disappointing, but the harami was delicious. The tsurami with ponzu sauce was light and enjoyable. The black tongue kalbi was amazing as an appetizer! The meat in the sauce had a strong marbling, so it was a bit tough without white rice - some pickled vegetables would have been nice. Also, I would have been happier if there were more options for drinks (like wine). ♥️

If you don't arrive exactly on time, the door won't open. This caused congestion on the street in front of the restaurant, inconveniencing passersby as I waited in the hot weather a little further away. It would have been better if they opened the door at least 5 minutes early. As for the food, the grilled meat was indeed delicious. They use good quality meat and cook it carefully. However, I have doubts about whether it's worth waiting a whole year for. Hmm, it made me think about the difference between this grilled meat restaurant and one in Tsuruhashi. The balance between cost and difficulty in making a reservation is questionable in the field of grilled meat.

The meat here is simply amazing. The moment I tried the liver, my whole perception of liver changed. The red meat is also of the highest quality, especially the sagari which is light yet full of flavor, and goes perfectly with salt and pepper. The torotaku yukke is also incredibly delicious, I could eat it all day. We also ordered rice halfway through and had it with the meat, it was a blissful experience. The curry and tantanmen at the end were also delicious and satisfying. We have already made a reservation for next year, and the chef himself saw us off at the end. Thank you very much.

Thanks to my foodie followers, I was able to visit the ultimate super hard-to-reserve restaurant "Kyokyo Yakiniku Pome" today, which has a reservation wait of one and a half years. From start to finish, I had the best time. Ultimate yakiniku restaurant ⭐️ Master, today was the best! The next reservation is one year away, but I look forward to coming back until that day.

There are many delicious yakiniku restaurants, but this place is exceptional. Okazaki Ranch, which raises pure Tamba bloodline Omi beef, and the Tan and Hormone from Kamiya Shoten at the Tokyo Wholesale Market are handled here. Not only meat enthusiasts but also gourmet connoisseurs eagerly compete for reservations at this popular yakiniku restaurant in Higashi-Shinsaibashi. I have always ordered the omakase course and have never been disappointed by the quality and variety of meat provided. The balance of meat cuts and the quality of the meat were outstanding on this day. The meat provided on this day was of exceptional quality. The omakase course included fresh sesame salt liver, heart sashimi, tuck (shoulder and wing), assorted kimchi, Kamiya's tantro, tan kalbi, salt sagari, top mino with green chili pepper, and wing red pepper. Additional orders included senmai sashimi, sagari knob with sauce, and urute salted rice. The meal was delicious, and the meat was of exceptional quality. The answer to where delicious meat leads is the pure Tamba beef bloodline. The meat is tender and flavorful, and the difference in quality is astonishing. Kamiya Shoten, an offal wholesaler at the Tokyo Meat Market, offers the best tongue, which is also considered offal. The tongue from Kamiya Shoten is known as "God's tongue" and has a unique texture that transforms into a melting sensation when chewed. It is a magical experience that fills you with happiness. My favorite cut for yakiniku, harami/sagari, is also exceptional. The flexible meat fibers are easily chewed even when rare, and the richness and gooeyness of the flavor are incomparable. I couldn't resist ordering more, and with drinks, the total cost was around 21,000 yen per person. Delicious meat truly brings happiness. Thank you for reading till the end. Your likes, saves, and follows are very encouraging. If you like, please check out my Instagram @ginjirou.star. Thank you!

The course yakiniku where the fresh meat is prepared on the spot by the staff and served all at once at the reserved time. The amount of food should be suitable even for women, so no need to worry about that. Overall, it was delicious, but especially the sagari and harami were excellent. It was unusual that there was no soup served, but since we were already satisfied with the meat, we didn't really miss it. Just found it interesting. I will definitely go again! Thank you for the meal!

"Rare offerings from Kamiya Shouten such as hormone and long-term raised Omi beef are the main highlights at this extremely difficult-to-reserve restaurant. The small and casual atmosphere offers only an omakase course, with their 'tongue and harami' being particularly exceptional. The course includes raw senmai, heart sashimi, Okazaki master 58-month-old meat taku, kimchi assortment, Kamiya brand black tongue prime, black tongue kalbi, salt harami, chisha, egoma leaves, Kamiya brand salt mino, tonbi, Kamiya brand taresagari, akasen, yan, tecchan, finishing with tongue curry and cold soy milk tantan noodles. Additional options include grilled shabu haneshita, crunchy korikori."

I went to Pome-san after a long time. I felt like they have evolved, but the meat quality seemed slightly different. Still, I think it's a great value for the level they offer. The tan-tan noodles at the end were delicious with a nice spicy kick. I think it will become popular with that kind of value.

Located a 5-7 minute walk from Nagahoribashi Station, there is a popular yakiniku restaurant called Kyoto Yakiniku Pome, which has been fully booked since its opening in October 2020. Currently, reservations are over a year in advance, and the restaurant was selected as one of the top 100 yakiniku restaurants in 2022. Reservations are not taken over the phone, and the style is to make reservations for the next visit when you dine in. The course menu we received this time was excellent. Starting with a refreshing tsumami with vinegar and grated radish, a delicious hatsu marinated in sweet sauce, a highly praised yukke with plenty of egg yolk, and crispy yet not too spicy kimchi. The course continued with flavorful and tender salted tongue, recommended as well-done salted tongue kalbi, thick fillet with a melting texture and enhanced lean meat flavor from salt and black pepper, and high-quality grilled items including rare Okazaki Ranch long-term raised purebred Tajima female beef, impressing with its meat quality. The assorted grilled items such as tongue, sagari, and hormone, marinated generously in sauce, offered a different yet equally delicious experience from the salt-grilled items. Each had a different thickness and texture when sliced, making it possible to eat endlessly without getting tired. The finishing touch of beef curry with tenderly stewed beef and spicy sesame sauce tantan cold noodles were also outstanding! It's a yakiniku restaurant where you can enjoy delicious meat dishes, and I highly recommend visiting. Thank you for the meal!

In July, we visited a popular yakiniku restaurant in Osaka called Pome Keiraku Yakiniku, where it is difficult to make reservations. Our group of four, all meat and rice lovers, had a great time. The staff were friendly and knowledgeable about the menu, recommending dishes and making us feel welcome. The restaurant is known for serving rare cuts like hormone from Kanaya Shokudo in Tokyo and Omi beef from Okazaki Ranch. The presentation and taste of the hormone dish were exceptional, served without sauce to highlight its quality. We also enjoyed the refreshing Makgeolli recommended by a friend. For dessert, we tried both the chilled tantan noodles and curry. The Omi beef, aged 57 months, was tender and flavorful, especially the yukke, heart sashimi, and black tongue. Overall, we had a satisfying dining experience with excellent service and delicious food.

Good quality meat really does have a different taste. This long-term raised, pure Tajima beef female cow. The meat is firm and requires slow cooking, making it a bit niche, but once you understand this taste, you can't get enough of it. It's not cheap due to its quality, but when it comes to yakiniku in Osaka, there's no place like this. The tongue this time was especially amazing. Thank you for the meal.

The walls of the restaurant are filled with signatures of Michelin-starred chefs and famous meat shops. With so many meat chefs, wholesalers, and producers coming here, it's no wonder reservations are hard to come by. This place is truly special. The only yakiniku restaurant I post on Tabelog is "Pome." The beef from Okazaki Ranch aged for over 50 months is amazing. I always go for the second round. Around 8:20 PM, a line starts forming in front of the restaurant. At 8:30 PM, the door opens. After being greeted with a noren curtain, everyone takes photos before being seated in the spots assigned by the staff. There are three counters with two seats each and two tables for 4-5 people. It's a simultaneous start, so make sure not to be late. You enter the restaurant by taking off your shoes, so be careful with long winter boots. As you can tell from other reviews, the quality of the meat is top-notch. The Yukke made with beef from Okazaki Ranch aged for over 50 months wrapped in seaweed is a must-try. The Kimchi and Tan are also very generous portions. The crispy Tan Kalbi is delicious. The Sagari, Upper Mino, Koba, Today's Hormone, and grilled shabu-shabu are all excellent. The meal was delicious as always.

The food was delicious, but the cost performance was a bit lacking. It was very popular, so I decided to try it, but I wasn't particularly impressed. It was tasty, but considering the price, it was just okay. The dishes and everything were average. I might go back if I have the chance!

This is currently the best yakiniku restaurant in Osaka♡ This is my fourth visit so far♪ Of course, reservations are difficult (^-^)!! I visited after a six-month break since my last visit (* ᴗ͈ˬᴗ͈) Once the meat was cooked, I thought, "Ah, this is it!♡" My favorites this time were sagari and mino♡ I love horumon, but as soon as I tried the mino here, I realized it's different!! The sagari was consistently delicious♡ For the finishing touch, the tantanmen noodles were amazing✨✨ Just this dish alone could make the restaurant successful, right? It's my favorite taste and the perfect way to end the meal✨ The curry is also fantastic, but maybe I'll come back next year. Thank you for the delicious meal( ´ ▽ ` )ﾉ

I thought it was great that I didn't have to worry about what to order at the restaurant. All the meat dishes served were delicious. The presentation was beautiful and it got me excited. The curry at the end was also delicious, of course. I would love to visit again if I have the chance.

I always wanted to visit Pome, and first of all, the name is super cute. I invited some friends and went there. I was impressed from start to finish. There were not many staff members, but each one had their own role, so it didn't feel crowded at all, it felt natural. We started at 6 pm and had various dishes like heart sashimi, raw liver, yukhoe, belly meat, tongue that you can almost eat raw, and many other delicious dishes. It was so good that it was overwhelming. The next reservation is in 10 months... Yeah, I can wait. I love it.

A small restaurant with 6 counter seats and 2 tables. You enter the shop after taking off your shoes. They serve fresh Makgeolli, which pairs well with the delicious meat. The meat is shiny and fresh, with a nice balance of sweetness and not too greasy. The condiments are unique and add an extra touch to the meal. The tongue was the MVP of the meal. After finishing the course, you can choose additional dishes from the menu. Despite being full, we ordered grilled shabu-shabu and curry for the finale. We had a great time and made a reservation for next time, which turned out to be a year later, as rumored.

I was invited by a friend to a famous restaurant in Osaka called Kyoto Kuro Yakiniku Pome. It was quite difficult to make a reservation, and I wonder when I'll be able to make the next one after waiting for a call from the restaurant. The taste was safe and delicious, but maybe my expectations were too high for a high-rated restaurant. The restaurant mainly focuses on offal and hormone dishes. It operates in two shifts efficiently.

Yakiniku used to be a delicacy, but it seemed to have lost its prestige over time. However, this restaurant is bringing back the luxurious yakiniku experience. The quality of the meat, including both the regular cuts and the offal, is excellent, making it very delicious. The presentation is also well done, leaving nothing to be desired.

My favorite yakiniku restaurant ☺️ Reservation waitlist for 1 year,,, looking forward to going one more time this year︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎ Excited to live for that︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎ Sake-drinking girls' drinking tagram Osaka main gourmet introduction Quite frankly, my opinions and taste preferences may differ from others‍♀️ Check out other posts here❗️✔️⏬⏩ @yk_mg18 ⏪⏬❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎