"The Enduring Popularity of Pome"In the fiercely competitive Osaka yakiniku scene, Keiraku Yakiniku Pome continues to boast a strong following, making reservations quite difficult. It seems that bookings are filled up well in advance (about a year?). Thinking back, it has been around three years since my last visit to Pome, which was after my experience at Jiru (a late-night dining establishment).Pome offers a town-style yakiniku, but elevates the experience by incorporating high-quality meats such as the innards from Kamiya and long-term raised Omi beef from Okazaki, providing an upgraded yakiniku experience. Recently, they have shifted from an a la carte menu to a single omakase course...*This trend of moving to a course-only format has been seen in popular yakiniku restaurants like Sawai-shi, and I can't help but feel a slight unease about it, but let's see how it goes...【Atmosphere of the Restaurant】Walking from Shinsaibashi can be bothersome due to aggressive street vendors, so taking a taxi is recommended. Located on the first floor of a mixed-use building, the modest interior exudes a vibe of delicious yet humble yakiniku. There are only two tables and six counter seats available.【Omakase Course Ordered at Pome】◉ Fresh Sesame Salt Liver ◉ Meat Taku Rice Bowl (with seaweed inside) ◉ Premium Black Tongue (served with shredded green onion and lemon) ◉ Assorted Kimchi ◉ Tsurami ◉ Tongue Kalbi ◉ Salted Horumon (crunchy, red intestine, premium mino with green chili) ◉ Grilled Shabu (Ribeye) ◉ Outside Skirt ◉ Tetchan ◉ (Additional) Hanging Tender, salted. ◉ Cold Noodles (small)【Thoughts on the Dishes】The opening liver dish was fresh and had a clear flavor, serving as a pleasant introduction. The Meat Taku Rice Bowl was akin to the fatty tuna in sushi. The slightly sweet seasoning and the seaweed added to my liking, making it delicious. I have always enjoyed Pome's yukhoe, and it did not disappoint. The black tongue, even after being thawed, had a great texture. The kimchi was seasoned to suit Japanese tastes—not too spicy and with a hint of sweetness. I believe that a moderately sweet and rich flavor is more appealing to Japanese palates than the sourness of fermented dishes typical in Korea. The tsurami was a comparison tasting; the first piece was enjoyed as is, showcasing its rounded umami, while the second was refreshing with grated ponzu. The tongue kalbi had a concentrated flavor reminiscent of tail meat, making it a standout dish. The assorted horumon was tender, and with each bite, the flavors intensified. The premium mino also had a delightful kick from the green chili that followed. The grilled shabu was cooked for five seconds on each side and paired with egg yolk. The seasoning was light, so dipping it in the sauce was preferable, highlighting the qualities of grilled yakiniku. The outside skirt was slightly tough but flavorful. The tetchan was juicy and satisfying. The additional hanging tender was also commendable. For the finale, I chose between stone-grilled bibimbap and cold noodles. *Both options are available. Today, I opted for the cold noodles, which were completely plain, resembling the type of ramen I enjoy. Simple and refreshingly delicious. *It would have been even better if there was a dessert at the end. The meal wrapped up in about an hour, which felt refreshingly brisk. With drinks included, spending less than JPY 20,000 per person is preferable compared to "Sawai-shi." 【Service】There were two chefs and one assistant, along with two staff members in the dining area, totaling five people. They replaced the grill at intervals. At the end, when I ordered the additional hanging tender, they even changed the grill just for that one dish.【Other Notes】❶ It seems the owner is no longer present at the restaurant, but perhaps they are preparing for their next venture? ❷ Payment is cash only. Please be aware. Since it’s course-only, I hope they will soon accommodate cashless payments.I will definitely visit again. It was a great meal.Thank you for reading until the end. I would appreciate a like, a follow, and saving the restaurant. Thank you!