Best Yakiniku Restaurants in Tokyo Japan

With three main courses, you can enjoy elegant and high-quality meat at a reasonable price. It's so hearty that even men will be full with the ladies' course. There is also a free refill service for oolong tea, rice, and soup.
Among them, the yakiniku restaurant that is said to have the best cost performance in Japan is Uguisudani-en, which is a five-minute walk from Uguisudani Station. The restaurant has a very relaxed atmosphere, so it can be recommended as a private place, as well as a spot for entertaining and dating. In this article, we will introduce some of the most popular and talked about yakiniku restaurants in Tokyo. The recommended dish is the “Chef recommendation dish” which includes 6 different parts of the beef.

The quintessence of the restaurant is the discerning eye cultivated over many years of training and the preparation techniques. High-quality Japanese black and red Japanese beef is tender and full of flavor. Red-haired Wagyu beef, which has little marbling and allows you to enjoy the concentrated flavor of the meat, has a reputation for a taste that cannot be found at other restaurants. The restaurant also specializes in side menus that use a light, slightly sweet homemade sauce and a generous amount of dashi made from wagyu beef.
If you’re hungry, the halal gyoza is also an appetizing side dish. Soft with its signature crispy bottom, they go perfectly with the ramen. Halal Ramen Honolu Ebisu (ラーメン帆のる 恵比寿店) is located on the right hand side of the moving walkway heading towards Yebisu Garden Place at  JR Ebisu Station.
Hokkaido Area The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit. Nakahara specialises in high-quality yakiniku and always stocks excellent kuroge wagyu . The eight-course daily specials (from ¥17,000), composed only of A5-grade product, represent the zenith of yakiniku in Tokyo. Highlights include fluffy, supermodel-slim chateaubriand, 恵比寿 ジンギスガン beef served with truffles, and deep-fried breaded fillets – all dishes that were first introduced by Yoroniku and then taken up by competitors. Yakiniku isn’t usually considered a seasonal pleasure, but here you can be sure that the time of year shows up on the menu. Put your paper bibs on – this list of the city’s most popular yakiniku venues is sure to satisfy your meat cravings.

With such variety, YAKINIKU A FIVE TOKU aims to ensure customers can enjoy eating new foods right until the very end. After finishing the meat platter, Timothy set his eyes upon the steak. Served lightly cooked, it will need to be re-grilled and cut up on the  chopping board to eat. In fact, we pretty much guarantee you’ll get full faster than you think, so it’s best to carefully select what cuts you want to eat before diving in. To prevent food wastage, YAKINIKU A FIVE TOKU charges a separate tax on leftovers or those who remain after their time is up. Usually, the price is set for one dish, but this shop sets the price by slices of meat starting from 30 yen.
Ueno 500 Bar is a one coin bar in Ameyoko Market that offers thin crust pizzas and tapas on their menu. All you have to do is order at least one drink and you can avail of as many JPY 500 pizzas as you want. They gave us the choice of either miso or soy sauce for the broth and we chose the former. Innards like intestines and tripe are allowed to simmer in a soup base seasoned with soy sauce, miso, garlic, and chili pepper. Other ingredients like cabbage, garlic chives, tofu, and champon noodles are added to the pot as well.

The dishes at Yoroniku use a variety of seasonal ingredients, such as bamboo shoots and matsutake mushrooms, elevating them almost to kaiseki levels of refinement. The new original dish thought up by the chef, Kaneko's "roast beef," is shockingly flawless. This restaurant is so famous and iconic that hardcore yakiniku fans have even said that "Kunimoto is the essence of yakiniku." The tare sauce is also amazing, and it leaves no trace of greasy feeling from the meat in your mouth. This branch of the popular yakiniku chain "Yakiniku Jambo" opened in 2006. It has a plain taste and is tender and moist even after it is cooked.
The bowls of ramen we had at this restaurant were some of the best we’ve ever had in our lives. Like fukagawa meshi, monjayaki seems to be most easily available in a specific area. The list they gave me had a few monjayaki restaurants on it, all of which were in Tsukushima. It’s similar to okonomiyaki except dashi or water is added to the batter to make it much runnier. When cooked, it has the texture of melted cheese and doesn’t quite solidify into pancake form the way okonomiyaki does.

Also, depending on the day, it may be crowded, so it may be better to make a reservation. © 2020 Voyagin, Inc.Kaneko(かねこ) is a Japanese-style Yakiniku restaurant located in a quiet area near Daikanyama station. Besides the regular table seats, they also offer private rooms for a more special occasion. The most appealing part about this restaurant is, without a doubt, its relatively low cost despite its high-quality meat. Copyright © やきにく亭「六歌仙」Rokkasen (六歌仙) is a Wagyu beef specialized Yakiniku restaurant located in Shinjuku. The menu offers multi-dish courses as well as a selection of à la carte dishes in case you want to order a couple extra things on the side.
One of Ren’s favorite dishes in Japanese cuisine is motsunabe. Motsu means innards while nabe refers to hot pot so motsunabe is a hot pot dish made with beef or pork offal. Kisaburo Nojo offers an all-you-can-eat buffet of tamago kake gohan with different types of premium eggs sourced from farms throughout Japan. On their menu, I counted eight kinds but it looks like only five were available today. This dish was invented during that time and is still enjoyed to this day. I tried it at Miyako which is located in the heart of the Fukagawa area.
There’s no prayer room in the restaurant, but Okachimachi Mosque is less than a four-minute walk from the restaurant, so you can enjoy your lunch after praying without any worries. Nanbara was in fifth grade when his parents began Yakiniku Jambo. While he grew up watching his parents run the restaurant, he first pursued different careers such as hairdresser and radio broadcast. “I’ve always liked the art of creating something,” he explains. Kicking off with classic cuts before delving into the side menu, Timothy was beyond satisfied.

Oshibori, a wet towel, is provided at the start of the meal to clean your hands before eating. At age of 26, he decided to take on the family business, which at that time was still a small, local joint in a remote part of Tokyo. Riding on his passion to make it into a one and only restaurant, he focused on offering top-quality wagyu beef and developing an attractive menu of side dishes.
A Japanese twist on a western classic, wagyu burgers are getting more and more popular in Japan as a higher quality alternative to fast food and diners. At Henry’s Burger, they only use ground Kuroge wagyu and focus on the meat quality above all else. This creates a burger that is more juicy, tender, and flavorful than your typical Angus beef burger. A single hamburger combo costs about 1200 yen, but you have the option of adding toppings to customize your burger.