Yakiniku (BBQ) Restaurants(150)

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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.

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TOKYO

Japanese media outlets and eager diners flock to this Ikebukuro yakiniku hotspot to discover the buzz surrounding one thing: its otoshi-dare sauce.

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NARA

Yamato beef grown on its own ranch served up on the platter in Nikusho Geihinkan’s flagship course, where adventurous rare cuts, luxurious sirloin and offal become seemingly endless.

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NARA

Always fresh-cut to order, taste Nikusho Geihinkan’s yakiniku made with local Yamato beef from their cattle ranch. The cozy lodge atmosphere is the perfect spot to grill diverse expertly hand-cut meats.

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NARA

Whole wagyu cattle become sets of sectioned in-house cuts of beef in this crowd-pleasing yakiniku joint in Tawaramoto, Nara.

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OSAKA

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.

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OSAKA

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.

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OSAKA

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.

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OSAKA

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.

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NARA

Style meets comfort at this popular yakiniku restaurant nestled Tenri, Nara, where every dining table has a private room for A5-grade beef fares without interruption.

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OSAKA

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.

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TOKYO

The only time being two-faced is a plus: Masu Roppongi can become a casual yakiniku or a high-luxe, A5 wagyu degustation in private rooms depending on the crowd you’re pulling.

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TOKYO

So rare that only 30 heads of cattle are sold in a month, the Ozaki wagyu beef from Miyazaki Prefecture is served here at this Ginza restaurant, alongside beautiful nighttime views and fine Japanese domestic whiskies.

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TOKYO

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."

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OSAKA

Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?

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OSAKA

This yakiniku restaurant is famous throughout Kansai for sourcing whole cows from domestic partner farms, keeping prices remarkably low — but still featuring premium wagyu beef cut with a professional butcher’s expertise.

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TOKYO

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.

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TOKYO

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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FUKUOKA

With its modern washoku interpretations, Restaurant Tsukimichi arrives in Fukuoka with a grander-than-grand scheme, magnificent dining rooms and a team of full-time assistants to tap into the city’s appetite for all things royal.

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TOKYO

Chef Serada Tomoyuki hand-selects leaner cuts of A5-grade wagyu beef for use at his restaurant, giving the wagyu at this yakiniku restaurant a beefier taste when compared to other restaurants.

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TOKYO

Operating under the concept of “a museum of supreme food and space” in the heart of Ginza, Nihon Yakiniku Hasegawa Bettei Ginza merges the principles of Korean barbecue with Japanese cuisine in one wonderful, luxurious collaboration.

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TOKYO

Recently opening its doors in the spring of 2024, this hidden yakiniku restaurant in Nishi Azabu is introducing Jinsekikogen’s Jinseki beef, a breed of kuroge wagyu so rare that it is called “phantom wagyu.”

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TOKYO

Located near Toyosu’s iconic fish market, this restaurant showcases why fresh, top-grade offal deserves a spot on the grill — and a place alongside its reasonably priced A5 wagyu.

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TOKYO

Making yakiniku an everyday indulgence by focusing on price-performance, Ushikoi Ebisu focuses on lean cuts of wagyu beef that have more concentrated flavor, eschewing most restaurants’ obsession with marbling.

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TOKYO

Forget marbling — Ushikoi Kanda chooses to focus on the flavor of leaner wagyu, allowing it to serve premium cuts of wagyu beef that deliver unbeatable price-performance.

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TOKYO

Price-performance is the philosophy here at this Ikebukuro yakiniku restaurant, which serves high-quality wagyu beef like Miyazaki beef, but focusing on leaner meats for deeper flavor.

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TOKYO

This Shibuya restaurant just north of the Scramble Crossing manages to make yakiniku an everyday indulgence, thanks to a focus on lean cuts of wagyu beef that gives it unbeatable price-performance.

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TOKYO

Right by the north exit of Seibu-Shinjuku Station, Ushikoi Shinjuku offers leaner cuts of wagyu beef for deeper flavor, and just as importantly unparalleled price-performance ratio.