Osaka

Keiraku Yakiniku Pome

Name: Keiraku Yakiniku Pome
Address: 大阪府大阪市中央区東心斎橋2-1-25, Osaka, Osaka
Telephone: NA
Price range: ¥27,000

京洛焼肉　ぽめ

Exclusively for TABLEALL, Keiraku Yakiniku Pome opens its counter as an after-hours secret, offering our members access to one of Osaka’s most sought-after yakiniku. From 11 p.m., the restaurant transforms into Shinya Yakiniku Jiru, or “Late Night Yakiniku Jiru,” serving their signature grilled meats from deep-flavored Omi beef to premium black tongue. With regular reservations unavailable for months, this late-night seating makes the experience all the more exciting.

Keiraku Yakiniku Pome is located in Higashi-Shinsaibashi, a bustling neighborhood full of bars and bistros. Inside, the atmosphere is cozy and lively, with a counter set along one side and tables fitted with individual grills on the other, where guests cook their own yakiniku. The walls are filled with autographs from regulars and visiting celebrities.

While the interior may resemble a typical neighborhood yakiniku joint, the cuisine is far from ordinary. First-time visitors are immediately struck by the quality of the wagyu served here—an advantage earned through owner Kota Uozumi’s network, built during his years as a meat wholesaler. Through repeated visits and carefully cultivated relationships, he secured access to beef rarely available on the open market.

The main akami cuts—the lean, deep red portions of wagyu—come from Omi cattle raised for more than 50 months in Shiga Prefecture. The extended rearing develops depth and fine marbling that softens quickly over heat. Fresh tongue and innards from Kamiya Shoten at the Tokyo Meat Market are prized for their texture and flavor. The drink menu features highballs, beer and the popular Boksundoga makgeolli, with staff available to suggest pairings to suit each dish.

Wagyu Omakase After Dark

Like the regular menu, the late-night omakase offers a full course of wagyu. Many guests arrive with one dish already in mind: the signature Nikutaku. Inspired by the fatty tuna roll found at sushi counters, it combines lean and fatty cuts of beef with finely chopped pickled radish and a rich egg yolk, the mixture spooned onto seaweed and eaten like a hand roll.

At the grill, premium black tongue from Kamiya Shoten stands out, prized for its deeper flavor and firm bite compared to standard cuts. Sagari, or hanging tender, is a rarer section taken from the back of the diaphragm, served simply with salt to emphasize its lean texture. Diners are encouraged to bite into fresh pepper before tasting, a contrast that sharpens the aroma and extends the flavor. The seasoning on the meat builds gradually as the meal progresses, starting from salted cuts and moving toward marinated dishes. Flavoring is kept to a minimum, underscoring the restaurant’s confidence in the meat itself.

Miso-seasoned horumon, or innards, is presented as an assorted platter featuring parts such as tetchan (large intestines), kori-kori (aorta), red senmai (omasum) and urute (windpipe), each offering its own distinctive flavor and texture.

Skirt steak arrives in thick slices and is marinated in the restaurant's house-made sauce. The yaki-shabu-style rib shin is served with an egg yolk dip. The meal closes with a bowl of sizzling bibimbap or cold Korean noodles.

INGREDIENTS
The main beef is sourced from Omi cattle in Shiga Prefecture, carefully raised to develop depth of flavor and a balanced, supple texture. The meat sears beautifully, releasing its richness while remaining light on the palate. Offal, sourced from Kamiya Shoten at the Tokyo Meat Market, arrives impeccably fresh.

Rice receives similar attention. Rather than settling on a single supplier, the restaurant works with a specialist to produce a firm blend calibrated for yakiniku. The variety changes weekly, offering subtle shifts in texture and aroma that regular guests have come to anticipate.

A dish from the cuisine at Keiraku Yakiniku Pome: Wagyu Omakase After Dark #2

CHEF

Tsuyoshi Tanabe

Shinya Yakiniku Jiru is run by the restaurant’s manager, Tsuyoshi Tanabe. Born in Osaka Prefecture in 1999, Tanabe did not begin his career in the kitchen. After graduating from university, he joined a trading company in Aichi Prefecture, only to question within a year whether it was the path he wanted to follow. Having long been drawn to food—and to yakiniku in particular—he set his sights to join Keiraku Yakiniku Pome. After nearly a year of persuading his parents, he became Kota Uozumi’s apprentice at the age of 24.

Under Uozumi’s guidance, Tanabe absorbed both the technique and philosophy of the cuisine, from knife work to the precise application of salt. He now oversees a team of five to six staff members and manages daily operations. Even outside service hours, he and his team test variations of the meat such as thickness and seasoning, refining details that might otherwise go unnoticed.

Shinya Yakiniku Jiru is run by the restaurant’s manager, Tsuyoshi Tanabe. Born in Osaka Prefecture in 1999, Tanabe did not begin his career in the kitchen. After graduating from university, he joined a trading company in Aichi Prefecture, only to question within a year whether it was the path he wanted to follow. Having long been drawn to food—and to yakiniku in particular—he set his sights to join Keiraku Yakiniku Pome. After nearly a year of persuading his parents, he became Kota Uozumi’s apprentice at the age of 24.

Under Uozumi’s guidance, Tanabe absorbed both the technique and philosophy of the cuisine, from knife work to the precise application of salt. He now oversees a team of five to six staff members and manages daily operations. Even outside service hours, he and his team test variations of the meat such as thickness and seasoning, refining details that might otherwise go unnoticed.

Vision
Tanabe speaks candidly about his ambitions. He intends to deepen his knowledge of meat, building on the foundation he inherited from Uozumi. The principles he learned—respect for sourcing, precision in preparation and restraint in seasoning—remain central to his approach. In time, he hopes to open a restaurant of his own in the same discipline he practices today.

MEAT

The restaurant’s defining strength is its beef. Lean akami cuts are sourced from Omi cattle in Shiga Prefecture, raised over an extended period to develop depth of flavor and a refined, delicate texture. The extended rearing develops a measured richness and fine marbling that softens quickly over heat. Despite its depth, the fat has a relatively low melting point, allowing the meat to feel light. Freshness is paramount; most cuts are served within two days of processing.

Tongue and innards are sourced from Kamiya Shoten, the Tokyo-based wholesaler long trusted by yakiniku specialists. Among regulars, the premium black tongue is a standout, earning the nickname, “God’s Tongue.”