Keiraku Yakiniku Pome (京洛焼肉 ぽめ) Osaka

It's been a while since I visited Keiraku Yakiniku Pome.Eating delicious yakiniku truly makes me happy.As I've started going to various restaurants, I've begun to notice the unique characteristics and differences of each place, which is really interesting. I find myself developing preferences for certain aspects of this restaurant, making it even more enjoyable.Here are some highlights from today's course:- **Nikutaku** The rich flavor of the egg yolk combined with the sweetness of the meat is overwhelming, and the portion is just right for someone like me who wants to savor it. It’s delicious wrapped in seaweed, and I could easily crave white rice with it, but I’ll hold back…- **Tange-ta** No matter how much I chew, the flavor of the meat keeps coming, making it feel like I could keep it in my mouth forever. This was by far the best tange-ta I’ve had recently.- **Shiso Kimchi** Perfect for cleansing the palate. The aroma of shiso and the kimchi match so well that it makes me crave white rice again… I must resist, just a little longer…- **Mino Tessa** This was my first time trying it, and it was truly impressive. I didn’t know there was such a way to enjoy it. Yakiniku has so many depths yet to explore.- **Shio Horumon (Crispy & Tetchan)** I love the sauce, but the salt is just too good. The seasoning is perfect, and the freshness of the horumon is outstanding. Everything combined makes it incredibly delicious.- **Tare Harami** For those who love harami, just looking at the meat tells you how good it is (just kidding). Harami is definitely my favorite.- **Shio Sagari & Harami** Being able to enjoy both tare and salt is pure bliss. The black pepper adds an amazing flavor.- **Bibimbap** It’s packed with various namul, all of which are delicious and pair perfectly with white rice. I was a bit skeptical at first, but ordering it was the right choice! Eating it was definitely the right choice!I truly had a satisfying meal! I want to go back soon… Less

Good evening! I’m a big fan of fish, but this time I visited Keiraku Yakiniku Pome. As expected, the food was delicious! The meat was beautifully presented and tasted amazing. ✨ The service was excellent, making it a truly wonderful restaurant. ☺️ Thank you to Tsuyopon, Kozou, Daichi, and the cheerful staff! I wanted to take pictures of the meat, but Tsuyopon is so handsome that he steals the spotlight (though he can’t compete with the chef’s good looks). Thanks to Mikarin, the mysterious live-streaming mom, for coming even though I called her out of the blue! ☺️ We had a great time enjoying delicious food together. ☺️ I forgot to make the next reservation. I’ll be back with the fun crew! ✨ It was a great meal! Less

On this day, I visited a very popular yakiniku restaurant in Osaka! I had heard great things about Pome from others, and I was really looking forward to it (*´∀`)When it was time, we were guided inside, and the space was quite cozy. But I think yakiniku is meant to be enjoyed in such a lively atmosphere, so it was just fine. Haha.The meat came out at a good pace, so we quickly grilled and enjoyed it, making the overall pace surprisingly fast. Each cut of meat was delicious, and it’s easy to see why this place is so popular (*´∀`)They asked if we wanted to add more meat when we were still at a reasonable amount, so we added a little more. However, the final dishes were quite substantial, so it’s best to consult your stomach on that! Haha.Since it was my first time, I wasn’t quite sure about the options, but there were three types of final dishes, and I tried a little of each—they were all tasty. Even though the portions were decent, I ended up feeling quite full! Haha.Overall, it was a fantastic restaurant! It was a great meal (*´∀`)Reservation Method: At a regular customer's table Course Fee: ? Duration: Just under 2 hours Reservation Difficulty: Probably not possible for new customers Order: Lemon Sour and such Total Bill: JPY 22,500 Less

Located within walking distance from Nagahoribashi, Keiraku Yakiniku Pome is a restaurant that truly lives up to its reputation for exceptional meat quality, making reservations quite difficult to secure. The horumon (offal) is meticulously prepared, free from any unpleasant odors, and the flavor intensifies with every bite—it's incredibly delicious! Each piece of meat has a strong presence, making it a paradise for yakiniku lovers. While the prices are a bit on the luxurious side, it is definitely worth visiting for a special occasion! Less

It’s been a year since my senior invited me to go, and I finally had the pleasure of visiting Keiraku Yakiniku Pome!The menu mainly consists of course meals, but it seems you can also order additional items!I heard they have fresh Omasum and liver, so I had to try those as well!Every piece of meat was incredibly delicious!The freshness and quality of the meat were outstanding.For the finale, I had the choice of cold noodles, tantanmen, or bibimbap, and I ended up ordering all of them! Honestly, everything was absolutely amazing!The next day, I didn’t experience any heaviness in my stomach at all!I think I’ll make a reservation myself next time! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Yakiniku WEST 100 Best Restaurants 2025◆Crowd Level◆ Difficult to make reservations◆Parking◆ None◆Duration of Stay◆ About 2 hours◆Cuisine◆ Evening course + extras◆Comments◆ The yakiniku here is exceptionally refined, and I could eat as much as I wanted. I also ordered liver, omasum, cucumber, and rice as extras. For dessert, I ordered chilled tantanmen, cold noodles, and bibimbap—all of which were delicious.Once you visit, registering as a member makes it easier to return next time. I will definitely come back.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

I've visited this place multiple times.This time, I managed to secure a reservation at the last minute due to a cancellation.It's a must-check restaurant for information ℹ️✅.Typically, you have to wait a year to dine at this yakiniku spot.The course is divided into two parts:First session: 18:00 - Second session: 20:30 - Here’s what we had in this course:**Appetizers** - Meat Taku with Korean seaweed ◎ - Fresh sesame salt liver ◎ - Raw Omasum **Side Dish** - Assorted Kimchi **Meat and Horumon** - Black tongue ◎ - Salt Hanging tender with black pepper - Minotessa ◎ - Red Omasum - Crunchy - Chuck tender ◎⭐︎ - Outside skirt with sauce ◎ - Black Minos with sauce **Noodle Dish** - Cold noodles The items marked with ◎ were particularly delicious, and the one marked with ⭐︎ is my personal recommendation.Since the quality of beef can vary, I might have just been lucky to get especially tasty meat this time.I highly recommend making a reservation! Less

Omakase Course (Soft drinks for 2 and an additional dish for just under JPY 20,000 per person)A popular yakiniku restaurant that is difficult to reserve. Currently, reservations are booked for a year in advance! I was invited and finally got to visit! ❤️The walls of the restaurant are filled with signatures from celebrities!The course mainly consists of the omakase menu. It starts with a variety of meats, followed by kimchi, fresh beef sashimi, salted hanging tender, black tongue ribs, mountain chain tripe, outside skirt, chuck tender, tracheal cartilage, salted horumon, upper part of the red beef tripe, and dan dan noodles.Each dish features tender meat, and I even found the horumon, which I usually don’t like, to be delicious for the first time!!! Less

Omakase Course JPY 20,000A reservation-only gem, Keiraku Yakiniku Pome. This was my third visit, thanks to a connection made during my last visit. I almost forgot about my reservation after 8 months! Haha.I invited some friends who had been wanting to come, and we visited as a group of four after a long time.We enjoyed a variety of dishes:Beef tongue, hanging tender with salt, black tongue kalbi,Mountain chain tripe sashimi, outside skirt,Tracheal cartilage and beef intestines,Red beef intestine, premium mountain chain tripe,Plus, fresh sesame salt liver,To finish off, we had small bibimbap noodles,Regular rice, and ginger ale.With so many dishes coming out, it was hard to keep track of what we ate! I hope I got it right! Haha.The delicious meat was truly impressive. I usually struggle with horumon, but I could eat almost everything here except for the really tough ones! For the finishing noodles, we could choose between cold tantanmen, cold noodles, or bibimbap. The bibimbap was delicious.The restaurant is small but always packed! I wonder how far in advance they are booked up! Haha.I thoroughly enjoyed the selection of meats and horumon that are usually hard to find! Less

Keiraku Yakiniku PomeI was looking forward to my first visit to Pome! When I arrived at 20:30, there was already a wait.The interior isn’t very spacious, but the style of taking off your shoes makes it surprisingly comfortable to relax.We started with the Meat Taku, and the texture and rich seasoning were fantastic—especially paired with the seaweed!The delicious collaboration of kimchi and fresh Omasum kept coming.The Outside Skirt was particularly tasty, and the aroma while grilling was just delightful.The Spencer Roll with sauce and egg was rich and everything was delicious...It was a great meal! Less

I visited Keiraku Yakiniku Pome, one of Osaka's most popular yakiniku restaurants. It's just a short walk from Nagahoribashi Station. This place has earned a Bronze award on Tabelog and is known for being hard to book. Here, you can enjoy a course meal featuring various cuts of meat prepared in different styles. The entire experience takes less than two hours. At the end of the course, you can choose from three options: cold noodles, bibimbap, or tantanmen, and I decided to try all of them. Every dish was satisfying, offering a relaxed and casual yakiniku experience. Less

This time, I chose this restaurant to celebrate my daughter's birthday, especially since she loves meat.On the day of our visit, the staff paid special attention to the birthday celebration, and their thoughtful service made for a truly pleasant experience. This warm hospitality is one of the reasons I keep coming back to this place.The food did not disappoint; every dish, especially the meat, was delicious. No matter how many times I visit, I always find that "Pome consistently delivers great taste," making it one of my favorite restaurants.I have already made reservations for March and April, and I am really looking forward to it. This is a place I want to continue visiting for a long time. Less

"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! Less

I visited the renowned reservation-only restaurant, Keiraku Yakiniku Pome, with two friends.We opted for the omakase course, and the portion sizes were more than sufficient, leaving us quite full by the end. The quality of the meat was evident even to a novice like me, and every dish was delicious, resulting in a high level of satisfaction.However, the prices reflect this quality, and I would recommend budgeting around JPY 20,000 per person when including drinks.On the other hand, the interior is quite compact, and the staff seemed to be primarily part-time workers. It was a bit uncomfortable having someone standing right behind our seats the entire time.While the quality of the food is exceptionally high, making it understandable why reservations are hard to come by, opinions may vary regarding the price range and the overall comfort of the dining experience. Less

The prices are quite high, and since they only accept cash, those lucky enough to secure a reservation should bring plenty of cash with them.Overall, the meat is consistently good.Since it's a course meal for yakiniku, preferences may vary.This place might not be suitable for those who want to eat as much as they like.The dishes are served in order, so your stomach fills up gradually.Even for those who can eat about twice as much as others, it might get tough towards the end.The cold noodles served at the end are small even in the large size.After all the meat, I wanted something light to eat in larger quantities, but sharing between two people left us wanting more.There are additional menu items available for order, and the hanging tender was soft and quite delicious.Considering the price, there are many other great yakiniku places, so whether or not to come here may depend on personal preference. Less

I heard that reservations here take a year to get, but I was lucky enough to see an opening on Instagram Stories and managed to book a table! ✨I opted for the omakase course and added Yukhoe, liver, and grilled shabu-shabu.The quality of the meat was exceptionally high, offering a taste that you simply can't find at regular yakiniku restaurants! Each dish is served in small portions, but there are many varieties, which makes for an incredibly satisfying experience when you finish.I hope to be able to make another reservation next time! ⭐️ Less

This popular restaurant is often referred to as the "new holy land of Osaka" among yakiniku lovers, making reservations quite difficult. It's a cozy place centered around a counter, filled with energy and a fun atmosphere. The staff are friendly and provide excellent service.I enjoyed aged Wagyu and rare cuts, including tongue, outside skirt, hanging tender, and horumon. Each dish was juicy, with a rich flavor from the meat's fat, making it all delicious. They mainly serve brand beef from Okazaki Farm, along with Kamiyaburando and long-aged meat.Location: 1F Daiyu Building, 2-1-25 Higashi-Shinsaibashi, Chuo Ward, Osaka City, Osaka Prefecture. 3-minute walk from Nagahoribashi Station on the subway. 8-minute walk from Shinsaibashi Station on the subway. 8-minute walk from Nipponbashi Station on Kintetsu. 311m from Nagahoribashi Station. Less

I visited Keiraku Yakiniku Pome in Higashi-Sinsaibashi. To put it simply, it was an incredible yakiniku experience, possibly the best in Japan.What makes this restaurant exceptional is the quality of the meat. They serve exquisite cuts, such as purebred Tajima beef from Okazaki Farm, which is 52 months old—something you rarely encounter elsewhere.Due to the long-term feeding of the cattle, grilling the meat properly can be quite challenging. However, if you can manage to cook it without burning and seal in the flavors, you will experience an extraordinary taste. The use of beef fat is also crucial, as it adds an incredible richness to the dish.This place is on a whole different level; it’s simply incomparable to other restaurants. It’s a fantastic establishment where you can enjoy the finest meat and savor its exquisite flavors. I wholeheartedly recommend it to anyone seeking delicious beef. Less

The walls of the restaurant are adorned with signatures from the chefs of many famous establishments. Seeing their names reminds me that I haven't visited those places in a while, and I should go back. The red meat comes from purebred Tajima cows, 54 months old, raised in Okazaki Farm (Shiga Prefecture), while the horumon is sourced from Kamiya Shoten. First-time visitors will be swept away by the experience. Everyone says, "The meat at Pome doesn’t weigh heavily on the stomach." I’m thrilled to have received the Tabelog Award for 2025 and 2026. Unfortunately, we can’t receive a Michelin Guide award since we have a self-grilling style. Kyoto is referred to as "Keiraku." The seating consists of three counter seats for two and two tables for four. Today, I enjoyed a full bottle of sparkling wine and a highball. I also ordered several types of meat tonight. Today's menu included: - Fresh Sesame Salt Liver - Meat Taku: Seaweed-wrapped, long-term raised (over 50 months) Okazaki Farm beef - Namul - Kimchi - Tongue: Generous portions of tongue - Tsunami - Tongue Kalbi: Grilled to a crisp - Salt Horumon: Crunchy, Akasen, Omasum - Sagari: King oyster mushrooms - Kobu - Harami - Tecchan - Additional meats: Several varieties - Bibimbap It was a great meal today! Less

A highly sought-after restaurant, when it comes to yakiniku in Osaka, Pome is often mentioned. Located in Shinsaibashi, it’s a relatively small establishment. I visit about twice a year, and I’m always impressed by the beautiful cuts of meat and the unique selections. Everything is truly delicious. I usually go for the course menu, which is satisfying, but the food is so good that I end up ordering extra. Even the finishing dishes are delightful. I will definitely be back! It was a great meal. Less