What shall I eat today...?
Hmm... I’m really craving meat today.
Let’s gooooo get some beef!!
Since I had something to do in Umeda anyway, I decided to head to the LUKUA basement dining floor—a true underground paradise filled with food options galore.
Among all the delicious-looking restaurants, I knew exactly what I wanted: YAKINIKU.
So off to Manno, a yakiniku specialty shop I went!
📍 Arrival at Manno
It’s already 1:45pm, slightly past lunch rush, but there’s still a crowd.
I’m eyeing the seats near the front.
The exterior is an interesting blend—classy enough to suit Umeda, but unusual for a BBQ spot.
Curious, right?
I stepped in through the right-side entrance, waited briefly, got my temperature checked and hands sanitized (thank you, staff 🙇), and was promptly seated.
🧾 Let’s Look at the Menu
The lunch menu greeted me warmly.
Nothing too heavy today (…because my wallet said so). A lunch set it is!
The moment I sat down, the sauces were already being set up.
Top and bottom left were provided by the staff, while bottom right was my own custom scoop.
But let me tell you… that wasabi sauce is insane.
I don’t even use it as a dip—I treat it like a kimchi-style side dish and eat it directly with the meat.
It cuts through the richness like magic! ✨
🍽️ Lunch Set, Let’s Go
All set now! The lunch set came with soup, salad, rice, and of course—MEAT.
The soup and salad were pretty standard, nothing too fancy.
Today, I ordered chuhai instead of beer—no real reason, I just felt like it!
And finally, the main event arrived: sizzling, glorious beef that looked incredibly promising.
🔥 On Grilling Styles and Nostalgia
I’ve loved grilling meat since I was a kid.
While I do enjoy Korean-style BBQ with everyone grilling together,
there’s something special about Japanese yakiniku—small portions by cut, personal grill, and freedom to go at your own pace.
Anyway—here’s a shot of both my portion and my friend’s.
Yes, that’s two servings right there.
🤔 Why the Sauce?
You’ll notice in Japan, many yakiniku places serve the meat with a touch of sauce already added.
Why not serve it raw and unseasoned?
Personally, I’m on team:
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Unmarinated meat > marinated meat
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Fried chicken > sauced chicken
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Soy sauce > gochujang
I love the natural flavor of ingredients.
So… why the sauce?
Let’s explore this—from a Japanese cultural lens.
📚 A Quick History of Yakiniku
The term yakiniku (焼肉) literally means “grilled meat.”
Some say it originated in Korea, but according to a 2002 NHK Humanity Lecture,
yakiniku is said to have been born in post-war Japan.
Listening to that, I realized how openly Japanese cuisine incorporates and adapts outside influences.
Think curry rice, tonkatsu, ramen—they all have foreign origins, yet are proudly Japanese.
But yes, most agree that North Korean-style bulgogi influenced what became Japanese yakiniku.
In the postwar era, people in Osaka and Tokyo started grilling lesser meat cuts with simple sauces.
Then in the 1980s, with the invention of indoor smoke ventilation systems, yakiniku boomed across Japan.
So back to my original question: why the light soy sauce drizzle?
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First reason: It’s a bulgogi influence—Korean-style seasoning.
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Second (my theory): Back in the day, before modern refrigeration, light sauces helped mask odors of subpar cuts. And that just stuck over time.
🍚 Let’s Eat!
History lesson over—time to grill.
I like to go one piece at a time. Grill, eat, repeat.
Hot meat + rice + wasabi sauce = bliss.
I eat very slowly and savor every bite.
Let’s be real—besides the meat, the rice is just as important.
Perfectly cooked rice + seared beef = the reason humanity transitioned from hunting-gathering to agriculture.
If I lived back then, I’d have been growing cows and rice for sure 🐄🌾
👀 Inside the Kitchen
The kitchen is open-style, and the staff are constantly hustling.
I wonder if they cut the meat fresh to order? I couldn’t see clearly, but that’s my guess.
The aisle between my seat and the kitchen is a busy highway for the staff—they take orders, serve, and keep everything running smoothly.
And now… behold this beautifully grilled slice of beef.
Isn’t it a work of art?
🙏 Final Thoughts
Thank you, evolution, for letting humans, cows, and pigs live together in the same generation.
Truly a blessing 🙏😂
And that’s it for today’s yakiniku session.