Tenjin Kurogeryu Yakiniku Mitsuboshi

In the lively riverside downtown area of Tenjin, Fukuoka crowds gather at this elegant underground yakiniku establishment for its excellent-quality meat. The dining space is stylish and the atmosphere is relaxed, with trays of raw proteins arriving fresh from the kitchen, ready to be grilled at the table to guests’ liking. The restaurant bills itself as a “meat scientist,” and rightfully so. Just as the quality of in-season vegetables and fish varies with external factors, Tenjin Kurogeryu Yakiniku Mitsuboshi selects its meat based on regional climates and environmental influences. Instead of relying on brand names, the revered kuroge wagyu, or Japanese black beef, is sourced from all over Kyushu Prefecture — a distinction that sets them apart from many other restaurants. The assured menu combines the excitement of yakiniku grilling with a fine dining personality, from the unmissable entree of the popular beef tongue platter on its course menu to other rare beef cuts and marbled meat, which are offered at excellent value. The restaurant stands out with its signature four condiments: for instance, red rump meat pairs perfectly with "ebi shio" (shrimp salt), while loins are elevated with smoked soy sauce. It’s the “Extraordinary Negitan,” however — tender beef tongue slit open and filled with green onion — that has become a reputation-defining item. Attention to detail extends to the smokeless roaster, which eliminates odors. With excellent service and a prime location in the Tenjin Building, directly connected to Tenjin Station, the restaurant offers varied seating options like tables, sunken kotatsu and counters. It’s the perfect backdrop, in other words, for a power lunch lunch and memorable dinner with friends and families.