Best Yakiniku Restaurants in Tokyo Japan

After 9pm, we will respond to your a la carte orders by keeping in mind the ingredients that are still available and in what ways these ingredients mix well with one another. "First of all, try our omakase meals so that you can know what our restaurant is like," says Mr. Kato. This famous and well-established restaurant specializes in top-quality Wagyu. Their ingredients, procured from Hiyama, are carefully prepared in ways that aren't too heavy-handed or light-handed. Their signature , consisting of rice wrapped in grilled sirloin, is highly praised.
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.

You’ll want to visit Mister Donut, the largest donut chain in Japan with over 1,300 stores. Their coffee uses only Arabica roasted coffee beans selected by their coffee blend specialist, Master Kanno. Being a lover of fried food, tempura was high on my Japanese food checklist. At Nantusttei Ramen, their black ma-yu is created by frying garlic over seven phases and mixing it into a balanced blend. The ramen noodles are thin but they were nicely al dente and had good texture!
Although full from all the meat, she manages to make room for this, too. Akihabara is often referred to as a 'fierce yakiniku battlefield' thanks to the high concentration of Japanese bbq restaurants in a single area. Yakiniku Jambo is a well sought out yakiniku restaurant by locals and tourists alike. On the whole, Japanese consume smaller portions of meat with their meals. Eating this way has taught me a surprising lesson about when I actually become full.
Their charcoal-grilled steaks have a mix of both American Angus USDA steaks and Japanese wagyu. I was surprised at how good the quality and prices were at Sushi Misakimaru. Most of the time, I find airport prices quite expensive 恵比寿 ジンギスガン since they bank on passengers who have no other options to leave the airport. Honestly, the price (~CAD42) is very good compared to North America where a similar experience would cost at least CAD70 but with lesser quality.

Here is a restaurant to feel like a celebrity in; each table has its own room, complete with a personal chef. Their menu has set courses with dishes like smoked beef, tartar with caviar, skirt steak, and water kimchi. Wine has been carefully selected under the supervision of the famous wine expert, though it is reasonable, such as comparable to expensive wine.
The most popular meat, Noharayaki, are these large but thin slices of soft and tender sirloin, marinated in a soy-based sauce with a hint of miso. Grill the marinated meat just lightly on the grill, and dip in raw egg while hot. In addition to the meticulous selection of beef, he went on to expand the “hidden” menu of side dishes like wagyu sushi and tartar. Opening a second branch in Hongo in 2010, and later Yakiniku Jambo Hanare in Shirokane in 2013, the restaurant quickly became one of the most popular BBQ places in town. The restaurant was founded on X-mas Eve of 1988 in Edogawa by the parents of the current owner Norimitsu Nanbara. They opened the restaurant to take on the legacy of their mother who single-handedly ran a BBQ joint for four decades.

There’s no English menu and the servers only speak Japanese so just tell them you want the fukagawa meshi set. I believe they offer it with tempura or sashimi as well but I chose to have it with just fukagawa meshi as the main dish. Being a regular bowl of ramen, the broth isn’t as intensely flavored as the tsukemen but it’s incredibly delicious as well. My bowl of crab miso ramen came with a whole crab sitting on top! Like the ebi tsukemen, it’s a miso-based ramen so it’s deep and full-flavored.
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.

Here you'll find more high-class items than at "USHIGORO," including high-end wagyu beef from Tamura cattle and Kobe cattle raised in riverside pastures. Most customers visiting here are looking to order their signagure dish, "salted tongue." Supposedly at one point even the prime minister lined up to wait for a seat here at Sutamina-En, hoping to enjoy fresh, high-quality yakiniku. Until recently, Yoroniku's omakase course was only available to regular customers, but now even first-time customers can enjoy the experience. Kunimoto does not use a specific brand of meat, but rather it sources only the best-quality meat from all across Japan. If you'd like to try this restaurant group's famous dishes like "nohara-yaki" and "hire-niku takikomi gohan" while in the downtown area, this Shirogane location is the restaurant for you.
An abundance of house wines and bottled wines that go with their meat dishes are also available. Located around 5 minutes on foot from Omote-sando Station, this yakiniku restaurant is on B1F of Aoyama Oval Building. The time limit is 90 minutes for lunch and 100 minutes for dinner. For their all-you-can-eat courses, there’s an additional 500 JPY fee for male customers. At the beginning, they’ll serve a dish with 5 items, such as pork, chicken, beef, and sausages.
On the other, you have luxurious wagyu restaurants that require advance reservations. Despite the luxury nature of wagyu  beef, there are still some Tokyo restaurants that serve inexpensive Kobe beef dishes. You’ll be greeted with a repurposed wood interior at Gyuan where you can order menu items like marbled sirloin steak or Kobe beef sukiyaki that won’t break the bank.

We hope you’re hungry because at Rokkasen you can opt for their all-you-can-eat course and indulge in as many cuts of wagyu beef as you can. Try some of their Matsusaka Beef which has incredible marbling and texture, guaranteed to blow you away. Asides from yakiniku, you can also opt to enjoy your beef such as shabu-shabu or sukiyaki as well. They’ve won Trip Advisor’s Certificate of Excellence five years in a row, a testament to their popularity and delight. A restaurant where you can taste the finest yakiniku made with female A5 rank Japanese black beef. The owner-chef Hiroyuki Fuchioka opened his own restaurant, Sumibi Yakiniku Fuchioka, after accumulating experience at the famous Charcoal Grill Nakahara.
Perfect for those who want to slow down on the fat intake and are looking for healthier options to enjoy beef, the lean block cuts are a must. Served hot off the grill, a bite into this rare piece of meat with some soy sauce is a taste that’s hard to forget. Specializing in lean meat and welcoming solo diners, Karubiano restaurant sits quietly amid the bustling shopping streets of Ikebukuro. Inside the calm interior, the cool-looking chef stands on the other side of the counter, carefully grilling meat right before your eyes.