Yakiniku (BBQ) Restaurants(152)
COURSE MENURokkasen Shinjuku Nishiguchi Honten
All-you-can-eat yakiniku, elegantly executed. The acclaimed Rokkasen in Shinjuku satisfies diners with its sophisticated take on Japanese flame-grilled meat buffet and distinct brand of omotenashi hospitality.
COURSE MENUYotsuya Ushiko
Created by a wholesale wagyu beef company, Yotsuya Ushiko provides the most premium cuts of domestic beef at a competitive price range—making wagyu accessible for the average person’s occasional indulgence.
COURSE MENUKitashinchi Yakiniku Kiraku
Offering up plates of exquisitely marbled wagyu in every cut imaginable, Yakiniku Kiraku invites its guests to freely enjoy their time. The savory scent of grilling steak and excited voices of clientele speak to its popularity and flavor.
COURSE MENUYakiniku GyuuGyuu Shinsaibashi
From three types of beef served in an attache case, to a teetering Jenga tower of the finest wagyu, Yakiniku GyuGyu Shinsaibashi’s presentation is second to none. But the beef here doesn’t just look good — it’s an experience for the tastebuds too.
COURSE MENUUshi ni Kanabou Azabu-juban
Taking its name from a Japanese saying to make something even better, this Azabu-juban restaurant does exactly that with a French-inspired approach to the simple act of grilling meat.
COURSE MENUUSHIHACHI Ueno
The perfect way to end a day at Ueno Park: high-quality wagyu beef at Ushihachi Ueno, which aims to be the most cost-effective yakiniku in the country. “No meat, no life” is written on the wall—and after eating here, you’ll be inclined to agree.
COURSE MENUUSHIHACHI Shinagawa - Konan Exit Branch
Taking some design cues from traditional American speakeasies, this yakiniku establishment is nothing if not stylish. Ushihachi Shinagawa provides guests with the opportunity to relax and indulge in high-quality yet affordable grilled meat.
COURSE MENUYakiniku Toraji Kyoto
The yakiniku in this traditional Kyoto kyomachi-ya checks both the quality and quantity boxes. In true Toraji Group style, every cut of beef here is gorgeously marbled and cut thick for maximum enjoyment of both flavor and texture.
COURSE MENUYakiniku Toraji Ueno
In true Toraji Group style, every cut of beef at this Ueno Park yakiniku restaurant is gorgeously marbled, and thick-cut for maximum enjoyment of both flavor and texture.
COURSE MENUYakiniku Toraji Param Caretta Shiodome
Celebrate that special day with a special someone at this yakiniku restaurant overlooking Tokyo Bay. Toraji Group’s award-winning beef is served here in thick, satisfying slices, alongside an assortment of seasonal vegetables.
COURSE MENUYakiniku Toraji Nagoya Central Towers
Sink your teeth into thick, satisfying slices of Toraji Group’s award-winning beef and seasonal vegetables. Toraji’s Central Towers branch offers grilled meat in semi-private seating, elegantly partitioned with floor-to-ceiling Korean celadon.
COURSE MENUYakiniku Toraji Sunshine Ikebukuro
Sunshine City’s premier yakiniku restaurant features thick-cut wagyu beef and seasonal vegetables grilled up in chic private rooms. Discerning yakiniku lovers swear by the Toraji Group’s Kanto-sourced cows.
COURSE MENUIberico Pork Ondoru-yaki Urashibuya
Pork doesn’t get better than the highly-exclusive Iberico de Bellota, which is served up teppanyaki-grilled, hot stone-seared and in hotpot at this Shibuya restaurant. Take your pick from 16 different cuts.
COURSE MENUYakiniku Kokonomi
This Ebisu yakiniku restaurant’s name literally means “only here”, referring to its claim to serve the “original” wagyu beef — Takenotani-tsuru beef from Okayama — that can only be eaten there.
COURSE MENUWagyu Amiyaki Kaiseki Sizzler
For over 50 years, this Hiroshima yakiniku restaurant has offered 25 different cuts of beef from every possible part of the cow. Each one is kuroge wagyu black beef from the Hiroshima region for maximum freshness.
COURSE MENUTendan Saiin
For a taste of Kyoto-style yakiniku, Tendan has been serving perfectly grilled cuts of meat in Kyoto’s characteristic dashi-like sauce for almost 60 years. The Saiin branch’s location makes it popular with sightseers en route to northern Kyoto.
COURSE MENUYakiniku Lee-en Nakano
More than three decades of operations in the popular Nakano area have made this yakiniku restaurant a mainstay of residents and visitors alike. Traditional Korean dishes like soft tofu soup and cold noodles accompany top-quality wagyu.
COURSE MENUMahoroba Irori Shinsaibashi
One of Shinsaibashi’s fine dining benchmarks pits every table with a traditional irori — a Japanese sunken hearth — to grill its stellar lineup of Awaji beef and seasonal seafood over flames fueled by Kishu Binchotan charcoal.
COURSE MENUMahoroba Irori Okinawa
In the seaside capital of Okinawa, the gentle glow of "irori" at Mahoroba Irori is a sight the coastal city hasn't seen in years. Here, Okinawa-grown meats are cooked over rustic sunken hearths powered by Tosa Binchotan charcoal.
COURSE MENUYakiniku Manno Honten
A case in point of how technique and know-how translate to memorable meals — this is a wholesaler-owned and operated yakiniku venue serving mature female wagyu, which has fully developed for peak texture and flavor.
COURSE MENUYakiniku Manno Tennoji North Exit
This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.
COURSE MENUYakiniku Manno Ueshichi
Manno’s wholesaler-owned and operated yakiniku restaurant aims to educate as much as excite. Manno reveals the depth of wagyu’s flavor by highlighting organ meats and short aging periods.
COURSE MENUYakiniku Manno Kitabatake
A delectable yakiniku restaurant in Osaka from the famed Manno, where its own branded wagyu is prepared from a 30-month-old Japanese black cattle and aged for only seven days.
COURSE MENUNikuoroshi Mannoya Bettei
By taking advantage of their unique connections as wagyu wholesalers, the Manno team aims to broaden the horizons of diners through its original beef brand.
COURSE MENUYakiniku Aoyama Gaien
A chic yakiniku spot in Aoyama, Yakiniku Aoyama Gaien specializes in serving premium Japanese Black wagyu with no frills — just expertly prepared meat that truly "satisfies the soul."
COURSE MENUYakiniku Manno Shinsaibashi
Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?
COURSE MENUBeef Nagayoshi
Opened in 2014 in Shinjuku’s Arakicho, Beef Nagayoshi serves an approachable A5-grade wagyu omakase course, with the owner handling all the grilling and dining is done at izakaya-style counter seating.
COURSE MENUNishiazabu Nikusui Yamamoto
Drama in the look and on the grill — setting ground in Nishiazabu, Nikusui Yamamoto is one-upping the legacy of yakiniku with a refined and luxurious take on Japanese barbecue.
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