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Yakiniku Roasken Azabu-Juban

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Summary
Restaurant Details
Dining Courses
Location
For each guest that dines at this restaurant, byFood will donate 10 meals
Location
Cuisine
Yakiniku (BBQ)
Average cost
Dinner: ¥10,000 - ¥17,000

High-end yakiniku that makes special use of hand-selected, leaner cuts for greater focus on flavor.

Restaurant Details

Wagyu beef is the Rolls Royce of beef. The word most closely associated with it is “marbled;” referring to how the meat is rich with intramuscular fat, easily visible in the form of white veins chasing through it. The most iconic images of raw wagyu beef, often held aloft by smiling butchers or ranchers, is of meat that appears more white than red.


Which is why it might seem strange that the whole concept of Yakiniku Roasken (pronounced “rows-ken”) in Azabu-Juban is to use wagyu that isn’t quite as extensively marbled. Chef Serada Tomoyuki still uses quality A5-grade wagyu beef, but chooses to use cuts that give less of a fatty taste and mouthfeel, for a lighter and beefier experience.


As such, the most popular cuts at his restaurant are his personally hand-selected harami skirt steak and muscular tri-tip steak — leaner cuts that Chef Serada says let the flavor of the meat, rather than the fat, take precedence. (The word is that these cuts are more popular with women for precisely this reason as well.)


These cuts are then grilled by the staff to perfection: each member has been trained to best understand the perfect degree of doneness for each meat, letting visitors enjoy the wagyu prepared in its optimal state — as well as having the added benefit of being able to focus on the conversation at hand without having to tend the grill. Private rooms are available too for an even more exclusive experience.


Interestingly for a yakiniku restaurant, this particularity about ingredients extends even to the rice. Chef Serada believes that yakiniku must always be accompanied by rice, and regularly changes his stock of rice to use the rice best suited for the particular season. His favorite cultivar, however, remains the popular Tsuyahime grain. For those of a noodly persuasion however, a choice of ramen or reimen to finish is just as popular too.

Dining Courses
Reservation Only: Satisfaction Course with All-You-Can-Drink
Evening
¥13,500
(Tax Incl.)
Select

The Satisfaction Course offers a selection of the finest A5-rank wagyu beef available at Yakiniku Roasken, including the beef loin that the restaurant is so proud of. This is accompanied by three types of beef tongue, as well as a premium tri-tip and some carefully selected skirt steak. Finish off with a bowl of high-quality Tsuyahime rice — Chef Serada’s ideal accompaniment to yakiniku. This option includes an all-you-can-drink plan.

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The Satisfaction Course offers a selection of the finest A5-rank wagyu beef available at Yakiniku Roasken, including the beef loin that the restaurant is so proud of. This is accompanied by three types of beef tongue, as well as a premium tri-tip and some carefully selected skirt steak. Finish off with a bowl of high-quality Tsuyahime rice — Chef Serada’s ideal accompaniment to yakiniku. This option includes an all-you-can-drink plan.

Show more
¥13,500
(Tax Incl.)
Select
Reservation Only: Special Course
Evening
¥17,000
(Tax Incl.)
Select

The Special Course also offers a selection of the finest A5-rank wagyu beef available at Yakiniku Roasken, but goes one above by offering an even larger volume of wagyu beef loin, guaranteed to satisfy even the meat lovers with the heartiest appetites. This is accompanied by three types of beef tongue, as well as a premium tri-tip and some carefully selected skirt steak. Finish off with a bowl of high-quality Tsuyahime rice — Chef Serada’s ideal accompaniment to yakiniku.

Show more

The Special Course also offers a selection of the finest A5-rank wagyu beef available at Yakiniku Roasken, but goes one above by offering an even larger volume of wagyu beef loin, guaranteed to satisfy even the meat lovers with the heartiest appetites. This is accompanied by three types of beef tongue, as well as a premium tri-tip and some carefully selected skirt steak. Finish off with a bowl of high-quality Tsuyahime rice — Chef Serada’s ideal accompaniment to yakiniku.

Show more
¥17,000
(Tax Incl.)
Select

Yakiniku Roasken Azabu-Juban Remarks

  • Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.

  • Guests are requested to note that the restaurant may not be able to accommodate certain dietary restrictions.

  • The course menu content listed below is an example, and is subject to change based on seasonal availability.

  • The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.

  • The pictures provided are for illustrative purposes.

Yakiniku Roasken Azabu-Juban Business Days

Sunday
05:00 PM
11:30 PM
Monday
Closed
Tuesday
05:00 PM
11:30 PM
Wednesday
05:00 PM
11:30 PM
Thursday
05:00 PM
11:30 PM
Friday
05:00 PM
11:30 PM
Saturday
05:00 PM
11:30 PM

Yakiniku Roasken Azabu-Juban Address

3-11-2 Motoazabu, Minato-ku, Tokyo, 106-0046

Yakiniku Roasken Azabu-Juban Access Info

  • Yakiniku Roasken Azabu-Juban is located a 7-minute walk from Azabu-juban Station on the Toei Oedo Line and Tokyo Metro Namboku Line.

Yakiniku Roasken Azabu-Juban Phone Number

0368041441

Yakiniku Roasken Azabu-Juban Cancellation Policy

Cancel your reservation at least 3 days before the dining start time to receive a full refund minus a 3.2% transaction fee.

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Restaurant location

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Reserve This Restaurant
from
¥13,500
Find Menu Options
INSTANT CONFIRMATION
Free cancellation (3 days notice)
For each guest that dines at this restaurant, byFood will donate
10 meals
Frequently Asked Questions

What are some of the signature cuts at Yakiniku Roasken Azabu-Juban?

Given the restaurant’s focus on leaner cuts of meat, the most popular cuts include beef tongue, skirt steak, tri-tip and knuckle. Often ordered a la carte, the broiled liver is also highly recommended.
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