2026 Tokyo Yakiniku Best 20
A great Tokyo yakiniku meal can define the whole trip. For 2026, look past slogans—check ratings, price bands, and how hard it is to book. This guide lists 20 Tokyo yakiniku picks, from high Tabelog names to local favorites.
From Akasaka and Azabudai to Ginza and Nishi-Azabu, each card covers signature dishes, budgets, and booking notes so you can build a shortlist without guesswork.
Best yakiniku in Tokyo? Jump to the list
Gourmet List
1. Akasaka Raimon
2. Ban YORONIKU
3. Yakiniku Jumbo Hanare
4. Charcoal Grill Kinryuzan
5. Yakiniku Seiryuen
6. YORONIKU TOKYO AZABUDAIHILLS
7. Sutamina-en
8. Yoroniku
9. Sumibiyaki Yuuji
10. SATO Buriand - Main Branch
11. Charcoal Yakiniku Nakahara
12. USHIGORO S. GINZA
13. Tokyouen
14. Yakiniku Kousen
15. Ushimatsu
16. Yakiniku Jumbo - Hongo Branch
17. 燒肉 鶯谷園
18. Nishiazabu Yakiniku X
19. Yakiniku Shishoku
20. Koishikawa Nakasei
Akasaka Raimon
赤坂 らいもん
Tokyo yakiniku pick: Akasaka Raimon
In Akasaka, 【赤坂 らいもん】 is a legend that inherits the DNA of Platinum Takanawa’s famous 金竜山 and adds a modern edge. The menu is built around omakase courses from about ¥20,000, pairing carefully chosen wagyu cuts so every bite feels like a full tasting of top beef.
Signature thick-cut tongue is sliced on the bias to keep juice and chew, melting yet springy. Seared rump is another highlight—a rarer cut with rich fat aroma that wins regulars on the first try. Courses often finish with Morioka cold noodles: bouncy noodles in a tangy-spicy broth so popular the shop even sells it online.
On Wednesday–Friday lunch, the kitchen shifts to a tongue stew for ¥1,500—soft meat, clean broth, with baguette or rice for a surprisingly luxurious midday plate. Note the fully reservation-only policy; slots into 2026 fill fast. Bring cash—credit cards are not accepted.
Yakiniku Akasaka Raimon
- Budget: ￥15,000–￥19,999
- Cuisine: Yakiniku, offal (horumon)
- Phone: 03-3583-7012
- Reservations: Reservation only
- Hours: 18:00–20:11 (irregular closed days — always confirm with the restaurant before you go)
- Address: 東京都港区赤坂3-9-12 メトロビル 4F
- Access: About 90 m walk from Akasaka-mitsuke Station
- Children: Not stated (ask the restaurant in advance)
- Payment: No credit cards, e-money, or QR payments (cash only)
- Smoking: Fully non-smoking
Ban YORONIKU
蕃 YORONIKU
Ebisu legend: Ban YORONIKU
Ban YORONIKU in Ebisu continues the craft of Minami-Aoyama よろにく. Every plate is finished like a small work of art. Tableside grilling is the house style—pros control heat so each slice hits peak flavor at the right second.
Signature “silk meat” uses a rare wagyu cut with marbling as fine as silk; lightly seared, it is wrapped around a tiny rice ball so juice and grain perfume the bite. The cold platter (raw beef and shiro) is bright yet deeply beefy. Courses run from the ¥12,300 “shinkotsu” set to a ¥22,000 limited omakase, each course staged for a full yakiniku tasting.
Seats are a fight: book about a month ahead by site or phone and move fast. Guests under 17 are not admitted, and the table must order the same course—best for planned groups. For many diners it is a must on any Tokyo yakiniku shortlist.
Yakiniku Ban YORONIKU
- Budget: ￥10,000–￥14,999 (dinner)
- Cuisine: Yakiniku, offal (horumon)
- Phone: 03-3440-4629
- Reservations: Accepted
- Hours: 17:00–00:00 (last order 23:00)
- Closed: Year-end / New Year (12/31–1/4)
- Address: 東京都渋谷区恵比寿1-11-5 GEMS恵比寿 8F
- Access:
- JR Yamanote / Saikyo Line “Ebisu Station” East Exit — 2 min walk
- Tokyo Metro Hibiya Line “Ebisu Station” — 4 min walk
- Children: Welcome (children 6 and under: half private rooms only; phone booking required. No strollers in the seating area.)
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money or QR payments
- Smoking: Fully non-smoking
- Official site: http://yoroniku-ebisu.com
Yakiniku Jumbo Hanare
焼肉 ジャンボ はなれ
Yakiniku Jumbo Hanare — A5 black wagyu feast
Hidden in Hongo Sanchome, Jumbo Hanare is known for A5 black wagyu and house sauces. It has appeared for years on Tabelog’s yakiniku hundred-best lists and took a 2025 Tabelog silver—hard-earned recognition.
Chef Nanbara selects the day’s best A5 cattle and cuts by marbling so every slice shows ideal texture. Signature “Nohara-yaki” (thin sirloin with secret tare and raw egg) disappears plate after plate. Limited “gyu-meshi” (only three a day) rides soft rump in rich onion broth—almost plated like art.
Staff are warm pros who coach grill timing so hearts, rare triangle cuts, and more land at peak. Meat sushi and house cold noodles add a lighter counterpoint to the fat. Book about two months ahead and arrive hungry.
Yakiniku Jambo Hanare
- Budget: ￥15,000–￥19,999 (dinner)
- Cuisine: Yakiniku, offal (horumon)
- Phone: 03-5689-8705
- Reservations: Accepted.
- Hours:
- Mon–Sun, national holidays, days before/after holidays: 17:00–23:00 (last order 22:30)
- Closed: irregular holidays
- Address: 東京都文京区本郷3-27-9 アンリツビル B1F～1F
- Access: Tokyo Metro Marunouchi Line / Toei Oedo Line “Hongo-sanchome Station” — about 4–5 min walk
- Children: Welcome
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners, UnionPay)
- No e-money or QR payments
- Smoking: Fully non-smoking
- Official site: http://yakiniku-jambo.com/hanare.html
Charcoal Grill Kinryuzan
炭焼 金竜山
Sumibi Kinryusan — a yakiniku temple
In Platinum Takanawa, charcoal-grilled Kinryusan is treated as a sanctuary and one of Japan’s hardest yakiniku bookings. The façade is modest, yet the shop has stood for nearly half a century on unmatched beef and technique. Inside only four tables—a tasting journey of snow-like wagyu.
Everything is A5-grade. Thick salt tongue sears fragrant then melts; spicy sears wrap egg yolk and house sauce; premium ribs balance fat and lean with a sizzling aroma that fills the room.
Finish with ginger-forward cold noodles, or egg-over-rice / stone-pot bibimbap if you prefer milder endings. Service is two-hour and fast—come empty-stomach. New guests generally cannot book; seats move through regulars’ word of mouth, waitlists run to hundreds, so luck or a regular’s introduction often decides whether you eat here.
Sumiyaki Kinryuzan
- Budget: ￥15,000–￥19,999
- Cuisine: Yakiniku
- Reservations: Reservation only
- Hours:
- Tue–Sun: 18:00–22:00 (two 2-hour seatings: 18:00–20:00 and 20:00–22:00)
- Sat–Sun: opens from 16:00
- Mon: closed
- Note: Hours and closed days may change — confirm with the restaurant before visiting.
- Address: 東京都港区白金3-14-1 第１マンション 1F
- Access: About 15 min walk from Shirokane-Takanawa Station (actual walk may take over 10 minutes)
- Children: Not mentioned (ask the restaurant in advance)
- Payment:
- No credit cards
- No e-money
- No QR payments
- Smoking: Smoking seats available (Japan’s smoking laws apply — confirm the latest policy with the restaurant)
Yakiniku Seiryuen
焼肉 静龍苑
Seiryuen — tongue and charcoal classics
In the lanes of Kiyosumi-Shirakawa, Seiryuen carries nearly 50 years of history (moved from Morishita) with Showa atmosphere and modern polish. Booking is famously brutal: try calling on the 15th at 10:00—stories say it can take a hundred attempts.
Salt tongue (タン塩) uses a scarce cut from each animal, sliced just thick enough to melt with milky garlic-salt notes. Yukhoe on hot rice is a “rice killer.” The salt-sauce platter of tongue, harami, and mino looks as good as it tastes.
Beef is sourced nationwide for peak freshness. Salt and raw items can only be ordered on the first round—miss them and wait for next visit. Rice grains stay distinct under heavy juices. House pudding ends the meal with surprising vanilla depth. Budget roughly ¥6,000–20,000 depending on pace—if you win a reservation, it is a classic Tokyo charcoal night.
Yakiniku Seiryuen
- Budget: ￥15,000–￥19,999
- Cuisine: Yakiniku
- Phone: 03-3632-2348
- Reservations: Reservation only (phone booking hours: 10:00–17:00)
- Hours:
- Closed Wednesdays
- Note: Hours and closed days may change — confirm with the restaurant before visiting.
- Address: 東京都江東区常盤2-14-11 (new location after moving from former address 江東区森下2-14-5)
- Access: About 2 min walk from Kiyosumi-shirakawa Station (176 m)
- Children: Not stated (ask the restaurant in advance)
- Payment:
- No credit cards
- No e-money
- No QR payments
- Smoking: Fully non-smoking
- Official site: https://www.instagram.com/seiryuen.jp/
YORONIKU TOKYO AZABUDAIHILLS
YORONIKU Tokyo Azabudai Hills
Opened 24 Nov 2023 at Azabudai Hills as a spin-off of Minami-Aoyama よろにく. All-private rooms redefine a luxe Tokyo yakiniku night. Tower Plaza 3F sits near Kamiyacho and Roppongi-itchome, framed as a green “Modern Urban Village.”
Owner Hideyuki Kuwabara, shaped by years at Yakiniku Jumbo, mixes courses like music. “Silk Loin” is paper-thin loin over rice that dissolves into sweet grain; the filet sandwich layers tender beef in buttered French bread for crunch and juice.
Servers grill tableside with exact heat control. Courses roughly ¥14,400–¥21,500 include creative starters such as triple kimchi, beef sashimi, “tongue kombu,” and “ero-tan.” Children below elementary-school age are not admitted—an adults-only dining room.
YORONIKU TOKYO AZABUDAI HILLS
- Budget: ￥15,000–￥19,999
- Cuisine: Yakiniku
- Phone: 03-5549-4629
- Reservations: Accepted
- Hours:
- Tue–Sun: 17:00–23:00 (last order 22:00)
- Mon: closed
- Closed year-end / New Year
- Address: 東京都港区麻布台1-3-1 麻布台ヒルズ タワープラザ 3F
- Access: Tokyo Metro Hibiya Line Kamiyacho Station Exit 5 — direct access
- Children: Children below elementary school age not admitted
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners, UnionPay)
- E-money accepted (IC transit cards, Rakuten Edy, nanaco, WAON, iD, QUICPay)
- QR payments accepted (PayPay, d払い, Rakuten Pay, au PAY, Alipay, WeChat Pay)
- Smoking: Fully non-smoking
Sutamina-en
スタミナ苑
Stamina-en — equal queues, legendary offal
In Adachi’s Shikahama, Stamina-en is awkward to reach (~20 min bus from Akabane) yet lines form in heat or cold—even VIPs wait. Since 1967 it has refused reservations so every guest queues equally, serving near-raw-fresh cuts and house sauces that create lifelong fans.
The mixed offal plate (~¥1,800) packs intestine, heart, tripe and more; salt is the right partner. Premium tongue (~¥2,000) melts; premium harami (~¥1,900) runs with juice; salt-stewed guts (~¥1,000) warm you with deep broth.
The room is noisy and friendly—staff look rough but care. Arrive early (often 2.5 hours before open), pack drinks and sun cover; the queue is part of the pilgrimage. When charcoal pops and meat hits the grill, the trip suddenly makes sense.
Yakiniku Sutamina-en
- Budget: ￥6,000–￥7,999
- Cuisine: Yakiniku, offal (horumon)
- Phone: 03-3897-0416
- Reservations: Not accepted (walk-in queue only; no phone bookings)
- Hours:
- Mon / Thu / Fri: 16:00–22:00 (last order 21:30)
- Sat / Sun / holidays: 15:00–22:00 (last order 21:30)
- Tue / Wed: closed
- Suggested arrival: Weekdays arrive around 14:00; weekends and holidays around 13:00 to join the first seating queue.
- Temporary closed days: See the official website.
- Address: 東京都足立区鹿浜3-13-4
- Access:
- Buses available from Akabane, Jujo, and Nishi-Arai stations (see the official site for details).
- Easiest station for a taxi: JR Oji Station.
- On the Nippori-Toneri Liner, taking a taxi from Kohoku Station is usually easier.
- Nearest stations are Nishi-Arai-Daishi-Nishi or JR Higashi-Jujo, but walking takes about 30 minutes and taxis are hard to catch.
- From Oji-Kamiya Station take Toei Bus 49 to “鹿浜三丁目”, then 5 min walk. After alighting turn right, first left, then left at the next corner.
- Children: Welcome (school-age children accepted)
- Payment: Cash only
- Smoking: Fully non-smoking (smoking area outside)
- Official site: https://www.sutaminaen.com
Yoroniku
よろにく
Yoroniku — meat kaiseki in Minami-Aoyama
~10 minutes on foot from Omotesando, basement よろにく pushes yakiniku into kaiseki territory. Black wagyu from Nihonbashi Ningyocho’s historic Nisshan is aged in-house until texture peaks.
Chef Hideyuki Kuwabara treats fire like craft. Silk loin is paper-thin marbled sirloin seared seconds, with sauce and a mini rice ball that melts on contact. Zabuton sukiyaki with secret tare, jidori yolk, and summer truffle is rich without greasiness.
Courses move from triple kimchi through corn tofu with scallop jelly to filet roast-beef somen with caviar. Dessert “shirokuma” kakigori with Kyoto hojicha cleans the palate. Book months ahead; courses from about ¥15,000—expensive, but each bite earns the fare.
Yakiniku Yoroniku
- Budget:
- Dinner: ￥10,000–￥14,999
- Cuisine: Yakiniku, offal (horumon)
- Phone: 03-3498-4629
- Reservations: Accepted
- Hours:
- Weekdays: from 17:00
- Saturday: from 17:00
- Sunday / holidays: from 17:00
- Address: 東京都港区南青山6-6-22 ルナロッサ B1F
- Access: Subway Omotesando Station Exit B1 — 10 min walk
- Children: Not stated (ask the restaurant in advance)
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money
- No QR payments
- Smoking: Fully non-smoking
Sumibiyaki Yuuji
炭火焼 ゆうじ
Sumibiyaki Yuji — Tokyo’s offal sanctuary
~10 minutes from Shibuya Station, Sumibiyaki Yuji has been a cult charcoal offal house since 1996. The façade is quiet; a cute cow sign keeps it playful while regulars and celebrities treat it as a landmark.
Owner Hiroshi Higuchi preps offal so clean it has no smell and melts. Heart sashimi with Kyushu soy and wasabi bounces; mixed platters of tongue, heart, and large intestine stack textures. Thin sirloin over charcoal with grated daikon and raw yolk is pure silk.
Menus look simple, but staff push daily specials—clear offal stews or spicy tendon curry for regulars. Average spend about ¥6,000–7,999 for serious beef and offal value. Cash only; book ahead and dress casual for a no-disappointment night.
Yakiniku Sumibiyaki Yuji
- Budget: ￥6,000–￥7,999
- Cuisine: Offal (horumon), yakiniku
- Phone: 03-3464-6448
- Reservations: Accepted (two seatings; parties of 2+ can book)
- First seating: open 16:00 until 18:00
- Second seating: from 18:00
- Call for reservations after 15:00.
- Hours:
- Mon–Sat: 16:00–23:00 (last order 22:30)
- Sun / holidays: closed
- Note: Hours and closed days may change — confirm before visiting.
- Address: 東京都渋谷区宇田川町11-1 松沼ビル 1F
- Access:
- About 10 min walk from Shibuya Station, near Tokyu Hands.
- Children: Welcome
- Payment:
- No credit cards
- No e-money
- No QR payments
- Smoking: Fully non-smoking
- Official site: https://yakiniku-yuji.com/
SATO Buriand - Main Branch
SATOブリアン 本店
SATO Brian Honten — chateaubriand obsession
Beside JR Chuo Line Asagaya Station, SATO Brian has chased pure wagyu since 2011 and is often called one of Japan’s hardest yakiniku bookings. Eight straight years on Tabelog hundred-best lists plus a 2025 Tokyo bronze underline the hype.
Focus is Kobe and Kyushu wagyu chateaubriand—no sinew, total melt. The “straight-ball” course for first-timers stacks eight cuts (~320g) with starters, rice, toast, and cold noodles—come empty. Kyushu red-wine stew is deep but clean; premium tongue pops with house spice.
The headline is chateaubriand rice, optionally topped with uni (+¥2,100) so beef and sea mix. Owner Sato buys every cut himself. Bookings feel like concert tickets—watch the official site and move the second slots open.
Yakiniku SATO Briand Main Store
- Budget:
- Dinner: ￥15,000–￥19,999
- Cuisine: Yakiniku
- Phone: 03-6915-1638
- Reservations: Reservation only (book online via the official website)
- Hours:
- Tue–Sun, national holidays, days before/after holidays: 14:30–22:00
- Mon: closed
- Address: 東京都杉並区阿佐谷南3-44-2 新井ビル 1F
- Access: Asagaya Station South Exit — 2 min walk
- Children: Only children of elementary school age and up
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money
- No QR payments
- Smoking: Fully non-smoking (smokers use the ashtray area by the entrance)
- Official site: https://satobriand.yoyaku.at/
Charcoal Yakiniku Nakahara
炭火焼肉 なかはら
Sumibi Yakiniku Nakahara — texture-first wagyu
On the 9th floor of GEMS Ichigaya, chef Kentaro Nakahara rebuilds yakiniku around “mouthfeel.” From Minowa’s “Shichirin” roots to Tokyo hundred-best lists and repeated Tabelog Award bronzes, the room is a destination.
Japanese-modern design, open kitchen knife work, and night views frame the chef’s course from licensed raw beef openers to gyudon or cold noodles. “Phantom tongue,” a scarce black-wagyu cut, appears only when reserved and melts completely.
Nakahara cuts Tamura and other top black wagyu by calculation—sirloin steaks and filet sandwiches show bounce and fat perfume. Dinner often lands ¥20,000–39,999, but regulars leave full and smiling; a serious Tokyo charcoal booking.
Sumibi Yakiniku Nakahara
- Budget: ￥30,000–￥39,999
- Cuisine: Yakiniku
- Phone: 03-6261-2987
- Reservations: Accepted
- Hours:
- Mon / Tue / Thu / Fri:
- First seating: from 18:00
- Second seating: from 20:30
- Closes: 23:00
- Sat / Sun / holidays:
- First seating: from 17:00
- Second seating: from 19:30
- Closes: 22:00
- Wed: closed
- Mon / Tue / Thu / Fri:
- Address: 東京都千代田区六番町4-3 GEMS市ヶ谷 9F
- Access:
- JR Chuo Line “Ichigaya Station” — 2 min walk
- Toei Shinjuku Line “Ichigaya Station” — 2 min walk
- Tokyo Metro Yurakucho / Namboku Lines “Ichigaya Station” — 4 min walk
- Tokyo Metro Yurakucho Line “Kojimachi Station” — 5 min walk
- Children: Not stated (ask the restaurant in advance)
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX)
- No e-money
- No QR payments
- Smoking: Fully non-smoking
- Official site: http://sumibiyakinikunakahara.com/
USHIGORO S. GINZA
USHIGORO S. Ginza — private grill luxury
In Ginza, black-tone interiors and soft light set a quiet luxury mood. Every private room has a dedicated griller who works like a personal butler so each slice hits ideal doneness.
Chateaubriand from the center of the filet melts with sweet fat. Thick “gokukuro” tongue is crisp outside, pink inside, best with salt or lemon. Beef tartare with caviar layers clean raw beef against briny pearls.
Starters such as daily kimchi and seasonal namul cut through richness. Wine or sake pairings match wagyu fat—from bold reds to delicate nihonshu. An L course around ¥11,000 is not cheap, but ingredients and service feel worth it.
Yakiniku USHIGORO S. GINZA
- Budget: ￥20,000–￥29,999
- Cuisine: Yakiniku
- Phone: 050-5595-6375
- Reservations: Accepted (parties of 4+ recommended)
- Hours:
- Mon / Tue: 17:00–23:30 (last food order 21:00)
- Wed / Thu / Fri / Sat / Sun / holidays:
- 12:00–15:00 (last food order 13:00)
- 17:00–23:30 (last food order 21:00)
- Note: If Monday is a holiday, lunch service is closed the following Wednesday.
- Closed: 12/31, 1/1, 1/2, 1/3
- Address: 東京都中央区銀座7-7-7 GINZA777 ADC BUILDING 6F
- Access:
- Tokyo Metro Ginza / Hibiya / Marunouchi Lines “Ginza Station” Exit B3 3 min / Exit A1 5 min walk
- Tokyo Metro Hibiya Line / Asakusa Line “Higashi-ginza Station” Exit A1 — 7 min walk
- JR “Yurakucho Station” Central Exit — 7 min walk
- JR “Shimbashi Station” Ginza Exit — 8 min walk
- Children: Welcome
- Payment:
- Credit cards accepted
- Smoking: Fully non-smoking
- Official site: http://ushigoro-s.com/
Tokyouen
東京園
Tokyo-en — Ginza retro yakiniku
On Ginza’s Mihara-koji for 50+ years, Tokyo-en feels like a Showa time capsule—red signage, smoke, nostalgia. Quiet outside, it still sits on Tabelog Tokyo yakiniku hundred-best lists.
Only about 16 seats at four tables, run alone by the mama-san who orders and grills. Follow “Tokyo-en rules” for sequence and fire; they exist to hit perfect texture.
“Drinkable loin” soaks thin loin in sweet tare, half-steam half-grill until it melts over rice. Thick tongue with salt sauce is addictive; harami runs juicy against the same sweet tare. About ¥8,000–10,000 per person feels like affordable luxury. Bookings open the last Monday of the month at 15:00—prepare to redial.
Yakiniku Tokyo-en
- Budget: ￥8,000–￥9,999
- Cuisine: Yakiniku
- Phone: 03-3571-1680
- Reservations: Reservation only
- Hours: 18:00–00:00 (hours and closed days may change — confirm before visiting)
- Address: 東京都中央区銀座5-9-5
- Access: Toei Asakusa Line “Higashi-ginza Station” — 3 min walk
- Children: Not stated (ask the restaurant in advance)
- Payment: No credit cards, e-money, or QR payments
- Smoking: Fully non-smoking
Yakiniku Kousen
焼肉幸泉
Yakiniku Kosei — secret tare, 2026 waitlist
On the Keisei Tateishi shotengai, Kosei has over 40 years of history. After a young owner took over in 2022 it rocketed into must-book status—seats stretch into 2026. Inside feels Showa; the meat and tare taste modern top-tier.
Grandmother’s secret tare is massaged into hand-cut beef ordered only after you order. Thick salt tongue is springy with charcoal and salt; aka-mi cubes in garlic sauce beg for rice.
Light pickles cut fat; washed tripe sashimi stays crisp with house sauce. Omakase courses let you taste the house in one pass. Call early, budget roughly ¥8,000–9,000 per person for value above the price.
Yakiniku Kosen
- Budget: ￥6,000–￥7,999
- Cuisine: Yakiniku
- Phone: 03-3694-7316 (phone booking hours: 17:00–24:00)
- Reservations: Accepted (also via Instagram DM @yakiniku.kousen)
- Hours:
- Mon–Sat: 17:00–23:30
- Sun: closed
- Note: Hours and closed days may change — confirm before visiting.
- Address: 東京都葛飾区立石1-18-5
- Access: 1 min walk from Keisei Tateishi Station toward Tateishi Nakamise-dori
- Children: Welcome
- Payment: Cash only (no credit cards, e-money, or QR payments)
- Smoking: Separate smoking areas (smoking allowed on 2F)
- Note: Japan’s Health Promotion Act took effect 1 Apr 2020; this may differ from current rules — confirm with the restaurant.
- Official site: https://www.instagram.com/yakiniku.kousen
Ushimatsu
うし松
Ushimatsu in Nishi-Azabu
Since 2020, Ushimatsu has become a Nishi-Azabu star built by self-described beef fanatics. Ingredient focus, creative plates, and polished rooms aim at “truly delicious yakiniku,” from cow-and-pine entrance motifs to Japanese-modern interiors.
Only Tajima-line female black wagyu—fine marbling and deep flavor. Chef Hirakubo trained at Yakiniku Shimizu. “Shibari tongue” wraps minced scallion in thin tongue so aroma and tenderness tangle; filet katsu sando stays crunchy outside, soft inside with house sauce.
Courses span about ¥9,000 (Ushimatsu course) to ¥15,000 omakase and even a ¥30,800 fifth-anniversary menu. Reserve “shibari tongue” early—one per person, about ¥990—and it becomes a trip highlight.
Yakiniku Ushimatsu
- Budget: ￥10,000–￥14,999 (dinner)
- Cuisine: Yakiniku, beef tongue, offal (horumon)
- Phone: 050-5456-5075
- Reservations: Accepted (booking desk hours: 14:00–23:00)
- Hours:
- Mon–Sun, holidays, days before/after holidays: 17:00–23:00 (last order 22:30)
- Closed: Year-end / New Year
- Address: 東京都港区西麻布3-13-14 LA・RES 西麻布 B1F
- Access: About 7 min walk from Hiroo Station
- Children: Welcome (children and strollers OK. With children, private rooms only.)
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money
- No QR payments
- Smoking: Fully non-smoking
- Official site: https://ushimatsu.com/
Yakiniku Jumbo - Hongo Branch
焼肉 ジャンボ 本郷店
Yakiniku Jumbo Hongo
In Bunkyo Hongo Sanchome, the Hongo shop carries a line founded in 1988 in Edogawa. Craftsmen only put A5 black wagyu on the grill.
Nohara-yaki—thin sirloin with house tare and warishita, finished with raw egg—melts into fat and egg perfume. Black wagyu tongue is coached by staff so a faint pink center keeps spring and tenderness.
Sides like kimchi platters and namul add lift. Hongo-only wagyu wonton soup is rich without heaviness; meat rice stews filet over French-style broth rice for regulars who always return.
Yakiniku Jambo Hongo
- Budget: ￥10,000–￥14,999
- Cuisine: Yakiniku
- Phone: 03-5689-8929
- Reservations: Accepted
- Bookings for the following month open on the 1st of each month.
- Use the reservation website if possible — the phone is often hard to reach on the 1st.
- During service hours the phone is hard to reach; try off-hours (~13:00–15:30).
- Hours:
- Mon–Sun, holidays, days before/after holidays: 17:00–23:00 (last food order 22:30)
- Closed: Irregular holidays
- Address: 東京都文京区本郷3-38-1 本郷信徳ビル 1F
- Access: Tokyo Metro Marunouchi Line / Toei Oedo Line “Hongo-sanchome Station” — 4–5 min walk
- Children: Not stated (ask the restaurant in advance)
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners, UnionPay)
- No e-money
- No QR payments
- Smoking: Fully non-smoking
- Official site: http://yakiniku-jambo.com/hongou.html
燒肉 鶯谷園
Yakiniku Uguisudani-en — value king
Three minutes from Uguisudani Station, open since 1968 with A5 black wagyu at approachable prices. Long-running Tabelog hundred-best member (~3.84) and nearly always full—book with patience.
Premium tongue (~¥1,320), premium rump (~¥1,430), and thick harami (~¥1,000) deliver melt and bounce. Tongue needs only ~10 seconds on the fire; lemon brightens the finish.
Otoro-style kalbi with a ¥50 raw egg eats like sukiyaki—fat, egg, and juice never stop. Pickles or lettuce cut the oil. Chinese menus and Chinese-speaking staff help visitors, but it is full reservation only—book 2–4 weeks ahead before popular cuts sell out.
Yakiniku Uguisudani-en
- Budget: ￥8,000–￥9,999 (based on reviews)
- Cuisine: Yakiniku, offal (horumon)
- Phone: 03-3874-8717
- Reservations: Reservation only
- Hours:
- Mon–Fri: 16:00–00:30 (last food order 00:00)
- Sat / Sun / holidays: 15:00–00:30 (last food order 00:00)
- Note: Hours and closed days may change — confirm before visiting.
- Address: 東京都台東区根岸1-5-15
- Access: JR Yamanote / Keihin-Tohoku Line “Uguisudani Station” North Exit — 3–4 min walk
- Children: Not stated (ask the restaurant in advance)
- Payment: Does not accept credit cards, e-money, or QR payments
- Smoking: Fully non-smoking
Nishiazabu Yakiniku X
西麻布 焼肉 X
Nishi-Azabu Yakiniku X (TEN)
On Stars and Stripes Street in Nishi-Azabu, TEN chases “ultimate yakiniku” in four private rooms only—full reservation for business, dates, or celebrations. Interiors feel like a private residence.
Tajima and rare Tajima-Gen wagyu come from chosen producers with fine marbling. Tajima-Gen fat melts around 12°C (vs ~25°C for ordinary beef), literally snowing on the tongue. Plates range from classic slices to Tajima-Gen burgers, shabu, and sukiyaki under chef Ryo Kawasaki.
Each room has a dedicated griller so you can talk while heat is handled. Wine flights—from Champagne to bold reds—or sake pair the fat. Whether rewarding yourself or hosting VIPs, it is a complete high-end night; reserve early.
Nishi-Azabu Yakiniku X
- Budget: ￥50,000–￥59,999
- Cuisine: Yakiniku, beef tongue
- Phone: 050-5456-4976
- Reservations: Reservation only
- Hours:
- Mon–Sat: 17:00–23:30 (last order 21:00)
- Sun: closed
- Closed year-end / New Year.
- Address: 東京都港区西麻布1-4-46 カーサスプレンディッド西麻布 B1F
- Access:
- Tokyo Metro Hibiya Line “Roppongi Station” (Exit 4b) — about 8 min walk
- From Exit 4b walk straight ~200 m, turn right at Roppongi 6-chome crossing, continue ~100 m down the stairs, cross the road, first left, then ~150 m; shop is on the left (apartment next to 焼肉とうがらし).
- Tokyo Metro Chiyoda Line “Nogizaka Station” (Exit 5) — about 8 min walk
- Tokyo Metro Hibiya Line “Roppongi Station” (Exit 4b) — about 8 min walk
- Children: Only children who can order the same course as adults (age 12+ recommended).
- Same course price as adults applies.
- Infants not admitted.
- No strollers.
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money
- No QR payments
- Smoking: Fully non-smoking
- No smoking inside or outside. Stepping out to smoke is not allowed — please tell your companions.
- Official site: https://yakiniku-ten-nishiazabu.com/
Yakiniku Shishoku
焼肉 思食
Yakiniku Oboshimeshi — evolved A5 in Akasaka
Since 2020 in Akasaka, Oboshimeshi has won fans with A5 black wagyu in a Korean–French hybrid room—fine-dining calm with craftsman focus.
Gray interiors and Cassina furniture set modern Korean luxury. Fully escorted “all-course grilling” means you only taste while pros hit perfect heat in front of you. The filet katsu sando—crisp shell, juicy A5 center—is a house icon.
Service from door to door feels personal; private rooms fit intimate or larger groups. Dinner averages about ¥20,000–29,999—still competitive among peers for the full experience.
Yakiniku Shishoku
- Budget: ￥20,000–￥29,999 (dinner)
- Cuisine: Yakiniku, creative cuisine, Korean cuisine
- Phone: 050-5597-9505
- Reservations: Reservation only
- If you are late for your booking and cannot be reached, it may be treated as a cancellation.
- If you avoid certain cuts — especially offal — tell the restaurant in advance; otherwise the course may not be adjustable. Also confirm with your companions.
- Note that the menu may include offal and organ dishes.
- Hours: 17:00–23:00
- Address: 東京都港区赤坂3-19-5
- Access:
- Tokyo Metro Ginza / Marunouchi Lines [Akasaka-mitsuke Station] — 3 min walk
- Tokyo Metro Chiyoda Line [Akasaka Station] — 5 min walk
- Children: Not stated (ask the restaurant in advance)
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money
- No QR payments
- Smoking: All seats non-smoking
- As the shop is on a private alley, smoking is allowed in the setback area in front.
- The 3F VIP private-room balcony has a smoking area. Be mindful of passers-by and other guests when smoking.
Koishikawa Nakasei
小石川 中勢以
Koishikawa Nakasei — aged-meat museum
On Haruma-zaka in Bunkyo, Nakasei is a dry-aged specialist with seven straight Michelin stars noted in the source copy. It hybrids butcher counter and restaurant—a museum of aged beef from display to sizzling plate.
House “kurarashi” aging rests domestic black wagyu about two months for aroma and umami. A case of 16–17 cuts—from rare “necktie” to snowy Omi sirloin—looks like jewelry.
Lava-charcoal aged steaks are the showpiece; Kobe shoulder or rump with two-year aged potato purée is unforgettable. Lunch aged-beef donburi (~¥1,980) or wagyu hamburg (~¥2,200) keep things approachable, while dinners climb toward ¥15,000—something for every pace of aged-meat curiosity.
Yakiniku Koishikawa Nakasei
- Budget:
- Dinner: ￥10,000–￥14,999
- Lunch: ￥3,000–￥3,999
- Cuisine: Steak, hamburg steak, yakiniku
- Phone: 03-3830-0490
- Reservations: Accepted
- Hours:
- 11:30–15:00 (last food 14:00, last drink 14:30)
- 17:00–22:00 (last food 21:00, last drink 21:30)
- Closed: Year-end / New Year
- Address: 東京都文京区小石川5-10-18
- Access: Tokyo Metro Marunouchi Line “Myogadani Station” — 6 min walk (along Harimazaka)
- Children: Welcome
- Lunch: No restrictions
- Dinner: Elementary school age and up only
- Payment:
- Credit cards accepted (VISA, Master, JCB, AMEX, Diners)
- No e-money or QR payments
- Smoking: Fully non-smoking
- Official site: https://koishikawa-nakasei.jp/
Tokyo Yakiniku FAQ
How do I choose Tokyo yakiniku?
Decide premium wagyu vs value charcoal vibes, then check Tabelog and budget. All 20 cards list signatures and booking notes.
How far ahead to book?
Often 3–7 days; weekends or high-end courses may need a week+. Some places are online-only.
Typical budget?
Dinner often ¥5,000–¥15,000; elite rooms go higher. Trust each card’s budget line.
Is a high Tabelog score enough?
It signals consistency, not a perfect personal match—pair scores with dishes and areas.
Which areas work best?
Business nights: Akasaka/Ginza. Moodier rooms: Azabudai/Nishi-Azabu. Keep travel 30–40 minutes.
Kids allowed?
Rules vary—check each card’s children line and the official page.
Charcoal vs gas?
Charcoal for aroma/sear; gas for control. Both appear here.
First trip pacing?
Book one anchor restaurant, then sightseeing. Skip a heavy set right after landing.
Often-mentioned names?
Kosei, Kinryusan, YORONIKU, Jumbo, USHIGORO S. Ginza, and more—see all 20 below.
