Tokyo’s Premier Yakiniku Destinations
Tokyo boasts some of the world’s finest yakiniku establishments, where premium Japanese beef is grilled to perfection. From high-end restaurants serving A5-grade Kuroge Wagyu to beloved local institutions with decades of history, these top yakiniku destinations offer unique culinary experiences that showcase Japan’s rich meat culture. Whether you’re seeking expert-grilled omakase courses or all-you-can-eat feasts, these carefully selected restaurants promise unforgettable dining experiences for beef lovers.
1. Yoroniku (よろにく)
Located in a basement in Minami-Aoyama, this chic restaurant sources A5-ranked Kuroge Wagyu from historic Hiyama in Nihonbashi. Their signature dish is silk loin: seared marbled meat wrapped around rice and dipped in special sauce. Choose from two course menus featuring various cuts, handmade somen noodles, and hojicha-flavored shaved ice dessert. Popular dishes include Bukkake Truffle no Sukiyaki and their “hidden menu” gyu-katsu. Reservation required.
2. Sumibi Yakiniku Nakahara (炭火焼肉なかはら)
This modern, stylish restaurant in Ichigaya offers only omakase courses featuring A5 grade Kuroge Wagyu. Owner-chef Kentaro Nakahara selects premium cuts grilled over charcoal. Their legendary “Wagyu Tongue” heads a procession of cuts including sirloin, brisket, and offal. The “Hire katsu sando” (wagyu sandwich) is another highlight, with meals complemented by wagyu consommé, fresh vegetables, and wagyu rice. Reservation recommended.
3. Namaiki (生粋)
Located near Akihabara, this sister restaurant of Yoroniku offers premium meats at reasonable prices. One of few Tokyo restaurants legally serving raw meat, Namaiki specializes in yukhoe (steak tartare). The recommended set meal features multiple dishes prepared by trained staff, including their signature silk loin. Courses include various cuts, handmade somen noodles, and shaved ice dessert. Reservation required.
4. USHIGORO S. GINZA (うしごろエス銀座)
Found on the sixth floor of Ginza 777 ADC Building, this upscale restaurant sources A5-ranked Kuroge Wagyu from Tamura and Kawagishi ranches. With 11 private rooms, each with a personal chef, they offer five course menus featuring standouts like Atsugiri Gyutan (thick-cut beef tongue), Tokusen Harami (skirt steak), and Zabuton sukiyaki. Reservation recommended for this dimly-lit, relaxing venue.
5. Sumibiyaki Yuji (炭火焼 ゆうじ)
This popular two-story restaurant specializes in horumon (offal) yakiniku. Owner Yuji Higuchi meticulously prepares each cut for optimal visual appeal and taste. The wooden rack displays their horumon menu, featuring tender, juicy cuts alongside traditional yakiniku offerings. The omakase course includes assorted meats, horumons, salad, rice, soup, and dessert. Going with a Japanese speaker is recommended to navigate the menu. Reservation advised.
6. Sumibi Yakiniku Amon (炭火焼肉 あもん)
Located in quiet suburban Ikebukuro, this high-end restaurant offers A5-ranked wagyu in a calm atmosphere with table and zashiki seating. Their signature dish is Tokujo-Tan (special tongue), a rare cut taken in small quantities from a beef tongue. Dinner courses come in three sizes, while affordable weekday lunch options include yakiniku sets, tongue stew, and limited roast beef don grilled over binchotan charcoal.
7. Yakiniku Kunimoto Shinkan (焼肉くにもと 新館)
Near Hamamatsucho station, this wood-and-brick establishment requires advance menu selection when reserving. Choose from “joto,” “tobikiri,” or “bekkaku” dinner types featuring top-quality meats grilled at your table. The restaurant emphasizes quiet dining to focus on savoring the food and only accepts junior high school-aged children or older. They use chemical-free domestic wood charcoal for a distinctive smoky flavor. Cash only; reservation recommended.
8. Yakiniku Onuki (焼肉 大貫)
This Shinjuku restaurant is a branch of the original in Fukuoka, with owner-chef Shun Satsumi preserving traditional methods. With just four tables seating six people each, their most popular item is the legendary 1.5cm-thick Atsugiri Gyutan (beef tongue) grilled on a custom griddle by trained staff. Their secret-recipe dipping sauce perfectly complements the high-quality meat and Niigata Koshihikari rice. Reservation required.
9. Hontosaya (本とさや)
Operating since 1981 in Asakusa’s back alleys, this 100-seat restaurant is renowned for affordable premium tokujo kalbi. They also offer seafood and vegetables for grilling. The first floor uses traditional charcoal grills for a smoky flavor, while the second floor features modern smokeless roasters for those sensitive to smoke. Reservation recommended for this consistently crowded establishment.
10. Choshunkan (長春館)
Established in 1956, this historic restaurant accommodates 124 guests in a traditional setting with wooden tables and tatami mats. Famous for Kobe beef and tongue, they also offer various salads, soups, and desserts. Originally a small four-table venue near Shinjuku South Exit, it relocated to Shinjuku Sanchome during redevelopment. Their signature dish is A4-grade wagyu kalbi served with slightly sweet sauce over charcoal hibachi. Their lunch menu offers excellent value.
11. Yakiniku Horumon Araiya Shibuya (焼肉ホルモン 新井屋 渋谷)
Hidden in Shibuya Dogenzaka’s backstreets, Araiya specializes in fresh, high-quality horumon meats. Their popular Atsugiri Tan-Shio (thick-cut salted tongue) showcases straightforward flavors, while the recommended Wagyu Tail Nikomi (stew) is a delicacy. Complete your meal with their signature curry made from stewed beef tongue, tendon, vegetables, and red wine. Various beverages complement each dish perfectly. Reservation recommended.
12. Akihabara Nikuya Yokocho (和牛放題の殿堂 秋葉原 肉屋横丁)
Located on BiTO AKIBA’s third floor near Akihabara Station, this establishment offers all-you-can-eat yakiniku and shabu-shabu featuring A5-ranked aged Japanese wagyu. Select your meat from an old-fashioned butcher shop display rather than ordering at your table. Choose between the Wagyu Mamire Course (4,980 yen) and Niku Mamire Course (3,980 yen) for 100 minutes, both including soft drinks (alcohol costs an additional 1,500 yen).
