If you want to eat great Yakiniku in Tokyo, here are the 20 best picks by popular area

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Yoroniku is a restaurant run by a Wagyu creator said to be globally well known among meat lovers.

It has taken on many different challenges over the years, earning a reputation as a famous restaurant sometimes called a new generation nikukappo (meat-focused Japanese course dining) that overturns the very concept of Yakiniku. It is a 10-minute walk from Tokyo Metro Omotesando Station.

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If you are visiting this restaurant for the first time, the "Basic but Highly Manzoku Course" with one standard dish after another looks like a great choice. You can enjoy both salt and sauce flavors, and it also includes rare cuts and Special cuts.

With a full 18 dishes, it offers a rich lineup including Appetizers, Cold Appetizers, somen noodles, and even dessert at the end.

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One of the restaurant's signature items is the "Chateaubriand rose katsu sandwich." It features a thick cut of meat tucked between pieces of bread toasted to a nice golden brown.

The "truffle sukiyaki" made with luxurious truffles is also popular, and the course built around it has the No.1 repeat rate.

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Nikugato Roppongi Hills Ten is the only Yakiniku restaurant in the group that is not fully members only, so it is open to the general public.

Because they source directly based on producers, they offer rare branded meats including Ozaki-gyu (Ozaki beef). It is a 5-minute walk from Tokyo Metro Roppongi Station.

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The restaurant's signature dish is the "ichimai-yaki (single-slice grilled meat)," which lets you fill your mouth with meat. It comes with a rich egg, so dip the freshly grilled meat into it before enjoying.

The shop's blackboard is said to list Special cuts and rare parts recommended by meat pros known as nikukirishi (meat cutters).

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Top lean meat with uni (sea urchin) and caviar to complete the sushi. This superb item is called “Shifuku no Nigiri (Bliss Nigiri).”

They also offer the unusual concept dish “Nikugatou no Nomeru Dressing Salad,” along with an original hamburger.

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Cossott’e sp Azabu Juban Ten is a Yakiniku restaurant that focuses on cutting the meat only after each order comes in. They are also particular about using A5-ranked female wagyu (Japanese beef).

It has fully private rooms, where you can enjoy its hideaway-like atmosphere. It is a 5-minute walk from Azabu-juban Station on the Toei Subway.

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"Premium tongue salt" features thick cut slices of Wagyu black tongue. They also offer thick cut versions of rare cuts.

"Premium Wagyu Yaki-Shabu" is also popular, and they serve meat paired with a range of seasonings, including sweet miso sauce, spicy miso, and wasabi-zuke (pickled wasabi).

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If you are not sure which cut to choose, the recommended option is the “Omakase meat assortment,” where meat pros pick the best cuts.

Until you tell the chef to stop, they will serve you small portions of various cuts of meat. One great point is that you can decide the amount based on how hungry you are and your budget.

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Ushi ni Kanabo Azabu Juban is a creative Yakiniku restaurant run by a chef with experience at French restaurants.

Since every seat is in a fully private room, you can take your time and enjoy Yakiniku in a private setting. It is a 3-minute walk from Azabu-juban Station on the Toei Subway.

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This restaurant serves Omi-gyu (Omi beef), a brand of wagyu produced in Shiga Prefecture. It is known for its excellent meat quality.

A golden shining cow draped in meat gives off the feel of an innovative Yakiniku restaurant. You can enjoy a range of cuts, including Strip loin, Outside skirt, and tongue.

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The eye-catching "Tenderloin Croissant" is a new kind of specialty that has often been featured in the media.

It sandwiches Tenderloin from Omi gyu (Omi beef) in a buttery croissant. It seems many customers visit just for this.

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At Yakiniku Onuki, you can enjoy in Tokyo the flavors of a famous Yakiniku restaurant from Hamamatsu, Shizuoka Prefecture. They use a secret tare (sauce) that is said to be a closely guarded recipe.

The grill net is a custom made item. Because of the seating setup, they basically ask that groups come with 4 to 6 people. It is a 5-minute walk from Toei Subway Shinjuku-sanchome Station.

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They offer only course menus, and the course contents change depending on the price. The standard course includes items such as "salted tongue" and "Special Wagyu assortment."

They also offer a reasonably priced course available only on certain days of the week and only by On-the-Day phone reservation, if there are seats left.

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The fresh Horumon is said to pair well with the restaurant’s original secret sauce. It has a slightly sweet finish, so it is recommended even for people who are not fond of Horumon.

As for the "Akami Shimofuri assortment," it is dipped in sauce beforehand, so the flavor soaks in and goes great with rice.

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Yakiniku Bazooka F is a classic charcoal grilled Yakiniku restaurant that pays close attention not only to how the meat is grilled, but also to the seasoning, the way it is cut, and even the order in which the meat is served.

The counter and table seats are equipped with grills for Yakiniku, along with strong ventilation ducts. It is a 5-minute walk from Tokyo Metro Nishi-Shinjuku Station.

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With dish names like "Tasty Kalbi" and "Premium Tasty Lean Cut," it is hard not to have high expectations.

The staff carefully explain how to grill everything, so you can finish it with confidence. The course is said to have a high repeat rate.

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Among the many menu items, the one that especially catches the eye is the "Meibutsu Bazooka Outside skirt." They pack the meat directly into a hollowed out pineapple.

To finish off dinner, they recommend the "Tokusei Reimen (special chilled noodles)," scented with beef broth and niboshi (dried sardines). You can also choose a half size.

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"Sumibiyaki Horumon Guu Shinjuku" is a Yakiniku restaurant that has the full package: great food, lively energy, and a fun atmosphere. Even though it sits quietly in a back alley, the ventilation ducts inside are modern and powerful.

People use it for all kinds of occasions, from dates to Banquet gatherings. It is a 3-minute walk from Seibu Shinjuku Station on the Seibu Railway.

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At this restaurant, the meat is of course great, but they put a special focus on Horumon.

Every day, they source fresh nama-Horumon (fresh offal) from a meat market in Tokyo that specializes in meat, then season it with salt or sauce before serving it. You can order it not only A la carte, but also as an assortment.

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Even at this Yakiniku restaurant where the star is the meat and Horumon, Appetizers are still a must. In fact, the specialty here is asazuke kimchi (lightly pickled kimchi), and it seems many customers order it first.

To finish, they recommend “THE On the Rice,” which has drawn rave reviews as a whole new take on Yakiniku, where you mix the special sauce and egg yolk into the rice before eating.

Wagyu Yakiniku Yakuniku Tetsu uses special technology to keep the meat fresh and brings meat from Kagoshima Kurogyu (Kagoshima Black Wagyu), raised in Kyushu, to Tokyo.

The interior has table seating and Semi-private rooms in a modern setting. It is a 2-minute walk from Seibu Railway's Seibu-Shinjuku Station.

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"Kagoshima Kurogyu (Kagoshima Black Wagyu)" is known for its fine texture and well-balanced marbling. This brand of beef has won awards at meat competitions in Japan.

They serve assorted varieties available cuts in an assortment style. If you have a favorite cut, you may want to order the premium version.

The “Kiwami Meat Sushi” uses meat from what is considered the highest quality among rare cuts. It is topped with premium ingredients such as foie gras and uni (sea urchin).

The “Kiwami” course is the most popular, and in addition to the meat, it also comes with salad, soup, and a dessert after the meal.

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At Yakiniku USON, they serve branded Wagyu from across Japan, including A5-rank Matsusaka-gyu (Matsusaka beef), and always stock more than 40 kinds of wine.

Many signed autograph boards are displayed inside, giving a sense of how popular the place is. It is a 1-minute walk from JR Ebisu Station.

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The shintan (thick center cut beef tongue), which can only be ordered by reservation, is an impressive 3.5cm thick. Its sheer presence is overwhelming just to look at. Let’s cook it through slowly.

They also recommend limited quantity menu items such as kalbi (Korean style beef short rib) with an extra large bone attached and thick cut Outside skirt served with a sesame salt sauce.

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The most popular item at the restaurant is the “Carpaccio-style Negi Muchin Roast.” This dish features briefly seared roast meat wrapped around white and green negi (Japanese leek).

The “USON Course” with All you can drink includes a wide variety of alcoholic drinks such as wine, sours, and shochu.

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Harajuku Yakiniku KINTAN aims to be a global Yakiniku restaurant, with a focus on a modern Japanese interior design that brings in a sense of light.

This is a place where you can casually enjoy the pairing of Yakiniku and wine. It is a 3-minute walk from JR Harajuku Station.

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A signature dish here is a plate with Strip loin and yukhoe (Korean-style beef tartare) arranged in a half-and-half assortment. It looks great in photos, so many people seem to take pictures.

The beef sushi is also popular, including seared options and combinations with premium ingredients such as the "Wagyu truffle sushi."

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This restaurant is popular for its aged Beef Tongue, which is said to be aged for an impressive 30 days. They also serve the rare “Platinum Tongue,” with only enough from one tongue for just 3 portions.

They also offer a wide range of assortment menus, including side dishes such as kimchi and namul.

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Beef Kitchen Shibuya Ten is a Yakiniku restaurant that mainly serves lean cuts with a high marbling level, including A5 grade beef said to be premium class with a BMS of 10 or higher.

The casually styled interior includes counter seats, table seating, and Semi-private room seating. It is on the 2nd floor of Shibuya Stream, a commercial complex directly connected to JR Shibuya Station.

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BMS stands for Beef Marbling Standard and is divided into 12 levels. Since this one is 10 or higher, it naturally has plenty of marbling that looks really tasty.

For the "lean meat assortment," you can choose tare sauce or salt, and you can also order it as a "rare cut assortment."

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On the "Beef Kitchen Course," the "large Strip loin" prepared sukiyaki-style takes center stage, and for the final dish, you can choose your favorite from the options.

The lineup includes the "hitokuchi Wagyu tendon curry rice" that brings out the rich flavor of the meat, as well as "reimen (cold noodles)," a classic choice you would expect from a Yakiniku restaurant.

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Yakiniku En Azabu Juban Ten is a Yakiniku restaurant built on the idea of serving good food in generous portions at low prices.

In addition to table seating and bench seats, it also has raised seating areas where you can relax. It is a 5-minute walk from Tokyo Metro Azabu Juban Station.

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The most popular cut at the restaurant is the “Outside skirt with salt sauce.” The secret sauce called “Teruojan” is said to be named after the restaurant’s founder. Its just-right tenderness has earned it a great reputation.

The photo shows the “roast with salt sauce,” which is said to be popular among the staff.

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Dig into a hearty steak at this Yakiniku restaurant. The "Yaki Teiki" is a 200g chunk of meat, enjoyed with an original sauce mixed with green chili peppers and melted butter.

They also offer limited items such as nama-tan (fresh beef tongue), which is served freshly sliced, as well as On-the-Day limited premium specials.

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Namaiki is a restaurant that serves fresh lean meat as sashimi, and of course you can also enjoy Yakiniku. The staff will cook it to the best doneness for you.

There are 98 seats in total, which is relatively spacious, and they also have pair seats for 2 where you can sit side by side. It is a 1-minute walk from Suehirocho Station on the Tokyo Metro.

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The classic "Namaiki Course" is known for its high overall level of Manzoku. It starts with Appetizers like kimchi and namul, then moves on to grilled items and nigiri (hand-formed sushi), followed by either rare cuts or Special cuts.

The raw meat dishes, which meet strict standards, feature items you do not usually get to eat.

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The meat on the left side of the photo is the trademarked "Silk Rosu (silky loin)." It really does have a beautiful, silk-like color and fine marbling. Lined up to its right is the filet.

It can be hard to grill premium cuts like these on your own, so it is reassuring when a pro cooks them for you. Sit back and wait for them to finish grilling.

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"Wagyu Hodai no Dendo Akihabara Nikuya Yokocho Yakiniku" is a Yakiniku restaurant with an over the counter butcher style setup, a rare place where you can look into the refrigerated showcase and order as much of your favorite cuts as you like.

Besides Yakiniku, it also has an adjoining space dedicated to shabu-shabu (Japanese hotpot). It is a 1-minute walk from JR Akihabara Station.

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The courses are divided into the “Wagyu Mamire Course,” which covers some of the meats, and the “Kobe Beef Course,” which lets you order everything in the showcase.

First, an meat assortment and order tickets are brought to your table, and after you finish the entire assortment, you take the tickets to the showcase to order more.

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It is nice that you can choose the meat you like while actually checking the size and color.

More than 30 side dishes are also included in the All you can eat option, so you may want to order "hakusai kimchi (Napa cabbage kimchi)" and assorted varieties available salads as palate cleansers. You order by scanning a QR code with your smartphone.

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At the restaurant of Kanda Yakiniku Ore no Niku Honten, red paper lanterns hang out front, giving it the feel of a casual izakaya from the outside and making this Yakiniku restaurant easy for anyone to walk into.

There are storage boxes under the seats, which comes in handy when you have a lot of bags. It is a 1-minute walk from JR Kanda Station.

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The "Ore no Deluxe assortment" is said to be ordered by 90% of customers. This set menu features an assortment of (Each) cuts of A5-rank Wagyu.

Its tiered presentation makes it look great in photos. The regular size totals 600g, and you can also choose a small size or a double-portion set.

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Another signature item is the “Kami Nama Negi Tan Shio.” It is finished as a marinade with finely chopped green onion added in. Squeeze lemon over it, then grill it.

The assorted varieties available of soups, including the “Shio Tail Soup,” are also popular, and they use a house-made broth made with Wagyu and aromatic vegetables.

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Yakiniku Touka is a good old Yakiniku restaurant with an authentic and nostalgic feel, while also showing a hybrid side.

You can relax in the sofa seats, and it also has fully private rooms that are easy to use for groups. It is a 2-minute walk from Tokyo Metro Ningyocho Station.

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Tongue dishes are popular here, and the photo shows the "Tetsunabe Negi Tan Shio," topped with green onions grilled on piping hot Teppan-yaki.

They also offer items like the "Kunsei Jo Tan Shio," with a smoky flavor reminiscent of ham smoked in a smoker, and the classic-style "Shiso Negi Tan Shio," scented with shiso (perilla).

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This restaurant is licensed to serve raw meat, and its special dishes have a great reputation too. Many customers order the "Special Wagyu Cold Stone Beef," which is served on a chilled slab of special mikage-ishi (granite). It is a dish you scoop up with a spoon and eat with yakumi (condiments).

The course meals are also recommended, with options that let you compare different cuts of tongue and enjoy one popular dish after another.

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"Yakiniku Ginza Kobau Namiki-dori Ten" is a Yakiniku restaurant with a modern, sleek atmosphere that combines elegance and luxury.

Not only is it a great place for a date, but it is also a stylish spot that makes you want to visit for a Special occasion. It is a 5-minute walk from Tokyo Metro Ginza Station.

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The meat served here is selected with care not just for its production region, but even down to the farm or the age in months of the female cattle.

The most popular option is the "Kobau Course," named after the restaurant itself, and it offers a full lineup of 15 dishes. In addition to house made namul (seasoned vegetable side dishes), it also includes salad and dessert.

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Among the many menu items, the one that especially catches the eye is the "aburi yukke (lightly seared yukhoe) toast." It has a rare style of serving that makes you want to try it at least once.

This restaurant lets you enjoy meat dishes in many different ways, including the "yaki-shabu (lightly grilled shabu-style beef)," which you quickly sear before eating, and the "sukiyaki set," where you enjoy the meat with eggs from akadori (red chicken).

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Omi Ushi Yakiniku NikuTATSU Ginza Ten is located on the 15th floor of a building, where you can enjoy Yakiniku at a relaxed pace with a spectacular view.

In addition to counter seating, it also has fully private rooms for groups. It is a 1-minute walk from Tokyo Metro Ginza Station.

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They source Omi gyu (Omi beef), which has been produced in Shiga Prefecture since the Edo period, through their own route, so they can offer it at relatively reasonable prices.

If you order the "Niku TATSU assortment," they cut a range of different parts into the right shape and thickness to bring out the quality of the meat.

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The "yaki-shabu (lightly grilled beef) (Strip loin・Spencer roll)" is said to be pure bliss. After lightly searing the Spencer roll, dip it in egg yolk and take a bite, and its melt-in-your-mouth texture and rich flavor fill your mouth. It also comes with a small serving of white rice, so people say you can also enjoy a luxurious mini tamago-kake gohan (rice topped with raw egg).

The Strip loin is very large, and even the sight of it grilling is said to whet your appetite.

"TOKYO Yakiniku Goo Honten" is a Yakiniku restaurant known for its thick cut blocks of meat. They flambé the meat before cutting it, so the performance is a must see.

The interior is said to feature a black and red color scheme, creating a chic atmosphere. It is a 30-second walk from JR Okachimachi Station.

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The much talked about chunk of meat, "Go no Sekiheki -Red Cliff-," requires a reservation by the day before. The staff boldly grill this 200g cut of meat for you. This dish is eaten coated in a special garlic butter sauce made just for this meat.

When you take a bite, it seems you can really feel the joy of chewing into the meat.

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Not just the block cuts, various parts of meat are also cut thick, including the "Go Special thick cut Premium salted tongue." The "thick cut Outside skirt steak" comes in a generous 150g.

Because reservations are given priority and some items are available only in limited quantities, make sure to check in advance before visiting the restaurant.

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E no Aru Machi Ueno Ten is a Yakiniku restaurant run directly by a meat wholesaler, and various paintings are displayed throughout the interior.

With counter seating, Sunken kotatsu seating, and Semi-private room seating, it works for a wide range of occasions. They also hold various food events every month. It is a 1-minute walk from JR Ueno Station.

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The main feature is the highly popular Matsusaka-gyu (Matsusaka beef) from Mie Prefecture. Like a painting, they serve various cuts of this branded beef that could be called works of meat art.

They are especially particular about kalbi (short rib), and the 100g (Each) Kainomi Kalbi and Sasami Kalbi are said to have a great balance of marbling.

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This is a mixed Horumon, with 5 kinds of Horumon packed into a jar and seasoned with a mildly spicy flavor. The small size is 200g, while the large size is a generous 400g.

They also offer popular assorted varieties available courses with All you can drink, featuring rare cuts and Special cuts of Matsusaka-gyu (Matsusaka beef).