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Yakiniku Tamanoya

やきにく　玉乃屋

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Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

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06-6214-0298 (+81-6-6214-0298)

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Yakiniku Tamanoya_Gokumen Wagyu - The ultimate meat experience! Immerse yourself with the exquisite beef aroma, depth of flavor, and texture of Gokumen Wagyu.

Gokumen Wagyu - The ultimate meat experience! Immerse yourself with the exquisite beef aroma, depth of flavor, and texture of Gokumen Wagyu.

They only serve the finest Wagyu beef at Tamanoya, where their careful procurement and cutting techniques are best used. Only unbred female cows raised for 30 months or more are used, so the meat has an exquisite aroma, deep flavor and sweetness, and fine texture. The assortment in the photo is an example.

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18 persons want eat!
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I ate !

9 persons ate this!
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Yakiniku Tamanoya_Short Lib - marinated in a special sauce in a jar, presents an unforgettable taste that you'll want to savor forever.

Short Lib - marinated in a special sauce in a jar, presents an unforgettable taste that you'll want to savor forever.

A popular dish of short rib marinated in a secret sauce. The sauce makes the meat even more flavorful, tender, and juicy. The aroma of the meat spreading when placed on the grill and the live performance of carving the meat is also a pleasure to enjoy!

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5 persons want eat!
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I ate !

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Yakiniku Tamanoya_Super Thick-sliced Beef Tongue - The more you chew, the more the tang's unique flavor overflows.

Super Thick-sliced Beef Tongue - The more you chew, the more the tang's unique flavor overflows.

The restaurant also has a reputation for its tasty tongue! One of the most popular is the thickly sliced tongue, served in a generous 150 grams. It is recommended to taste it with salt first and then add the special sauce to change the flavor.

2,500 JPY

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

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Yakiniku Tamanoya

やきにく　玉乃屋

Higashi-Shinsaibashi/Shinsaibashi-suji, Shinsaibashi, Osaka

Asian/Ethnic / Yakiniku (grilled meat) , Asian/Ethnic / Horumon (offal meat) , Alcohol / Wine

Yakiniku/Steak / Yakiniku (Japanese BBQ)

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

06-6214-0298 (+81-6-6214-0298)

All reservations will be accepted via web form to ensure a smooth reservation process.

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

location_onAccess: 5-minute walk from Nippombashi Station on Sakaisuji Line / Sennichimae Line, 7-minute walk from Namba Station on Osaka Metro/ Hanshn Line / Kintetsu Line

restaurantCuisine: Asian/Ethnic / Yakiniku (grilled meat),Asian/Ethnic / Horumon (offal meat),Alcohol / Wine / Yakiniku (Japanese BBQ),Yakiniku/Steak

scheduleOpen: [Tuesday - Saturday] Dinner 5:00 pm - 3:00 am (L.O. 2:00 am) / [Monday, Sunday National Holidays] Dinner 5:00 pm - 12:00 am (L.O. 11:00 pm)

blockClosed: Irregular

paymentsAverage price: 8,000 JPY

credit_cardMethod of payment: Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card; E-money Payments Accepted
Transportation IC Card / Prepaid IC Card; QR Code Payments Accepted
PayPay / Mercari pay / Rakuten Pay / LINE Pay

pin_dropAddress: 2F, Mikasa Kaikan, 5-28, Soemon-cho, Chuo-ku, Osaka-shi, Osaka map

local_taxiAddress (for taxi driver ): 大阪府大阪市中央区宗右衛門町5-28 三笠会館2F

translateEnglish services: English menu available.

listFeatures: English menu / Free Wi-Fi / Late-night service / Smoking allowed / Reservations / Reserved rooms / course meals / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions

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Course Menu /
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From the chef
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