Photograph:komug710
Shimbashi Station is one of Tokyo’s terminal stations, served by multiple train lines and surrounded by many offices. The area has rows of old school izakaya (Japanese pubs), and upscale Ginza is also within walking distance, so you can find all kinds of places to eat and drink. This time, we’ve rounded up restaurants around Shimbashi Station where you can enjoy great Yakiniku.
Created: July 21, 2026
This article is based on8,245Tabelog reviews.
Table of Contents
Photograph:littlebass
This restaurant serves Yakiniku made with Domestic A5-rank Kuroge Wagyu (Japanese Black Wagyu). It is located on the 7th floor of a building along Miyuki-dori, about a 7-minute walk from the Ginza Exit of Shimbashi Station.
The space has a luxurious feel, with box seats and Semi-private room seating. It also has Private rooms with a sense of privacy.
Photograph:natally60
They offer several courses, and the popular Kiwami Course lets you enjoy the restaurant’s recommended dishes.
For the A5 rank Wagyu, the staff carefully grills it on the stove set at your table. It gets good reviews for letting you enjoy Wagyu cooked to a perfect doneness.
Photograph:Lala24
The photo shows the "Special Wagyu and caviar tartare." Multiple reviews say the melt-in-your-mouth beef is delicious, with the saltiness of the caviar adding a nice accent.
The sandwich with fried Wagyu tucked into bread is also popular. Guests say you can fully enjoy Wagyu prepared in a variety of ways.
よく食べる人です
My first visit! I’d been curious about this place for a while, so I was happy I finally got to go. This time, I had the Kiwami Course! Everything was great, and I was really impressed! Nothing felt too heavy or greasy, and everything was easy to eat. It was also nice that the staff grilled each slice of meat for us! I’d love to visit again!
Source:よく食べる人です's review
みょお
The course starts with a toast of champagne on the first sip and leaves you fully Manzoku through to the final dessert.■ The Special Wagyu and caviar tartare has a perfect balance of melt-in-your-mouth flavor and saltiness.■ Today’s kimchi and mixed namul with avocado make a nice palate cleanser and build anticipation for the next meat dish.■ The zabuton (chuck flap) sukiyaki becomes pure luxury when mixed with egg.
Source:みょお's review
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Photograph:pochiko2626
Built around the concept of "meeting the Tenderloin that changes your life," this restaurant lets you enjoy Special Wagyu Tenderloin Yakiniku. It is about a 9-minute walk from Shimbashi Station.
All rooms are Private room, with about 9 rooms in total. The clean and calm space lets you enjoy your meal at a relaxed pace.
Photograph:こじおのグルメ
In addition to simply grilled Wagyu cooked on the tabletop grill, the course featuring Wagyu with an extra touch is popular. It is fully attended, and guests can also enjoy the live feel as each dish is finished right in front of them.
You can enjoy freshly grilled Wagyu tongue and lean cuts with special sauce or wasabi.
Photograph:8241036935
The "Wagyu sea urchin yukhoe dog" included in the course is a luxurious dish with Wagyu yukhoe placed on nori (seaweed) and topped with sea urchin. It is said to offer sweetness and a melt-in-your-mouth texture.
You can also enjoy a dish made with fried Wagyu Tenderloin, sandwiched in bread soaked with butter.
いかOK
・Ushimitsu Special course
It starts with burdock kimchi. The yukhoe dog is great right from the start. Then come the salted grilled items, the cutlet sandwich, and the sauce grilled items. They cook everything to just the right doneness, which is really nice. For the meal, we chose the optional Clay Pot rice for +3500円. Even the monaka (wafer) ice cream at the end was properly good. It was a very Manzoku course and restaurant.
Source:いかOK's review
fjun1489
It starts with a stunning dish of uni (sea urchin) on toasted nori (seaweed), topped with Wagyu yukhoe dusted with awayuki-shio (light flaky salt). Then come the tongue, cut in a really unusual way with portions for each person still connected together (seriously unusual), fragrant smoked Wagyu, and an unbelievably good Tenderloin katsu sandwich on crisp bread. After that, two kinds of lean meat and three kinds of Horumon give just the right meaty feel. To finish, there is chilled tantanmen, and it is delicious.
Source:fjun1489's review
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Photograph:www.doom.now.cc
A Yakiniku restaurant on the 5th floor of a building along Namiki-dori in Ginza, about a 7-minute walk from Shimbashi Station. It seems to offer a stylish space where you can relax.
By the windows, there are counter seats with a view overlooking Ginza's Namiki-dori, and it also has box seats with sofa seating.
Photograph:reika.kn
This restaurant lets you enjoy rare female Kuroge Wagyu (Japanese Black Wagyu). Female cattle have fat with a low melting point, so it melts in your mouth and does not leave a greasy feel behind.
Some reviews especially praised the thinly sliced female beef, quickly grilled and eaten dipped in egg yolk, as particularly delicious.
Photograph:ニック•ジルー
The signature dish is "pan yukhoe." It features fresh Wagyu lightly grilled and enjoyed on top of sliced bread.
At the table, the staff crisps up the surface of the bread on a tabletop grill, cooks the meat, places it on top, and pours over a special sauce right in front of you, making the performance part of the appeal. The sauce-soaked bread and the meat are both said to be delicious.
JoeColombia
We booked on Tabelog and visited with family on a holiday evening, and it was even better than expected, with a really wonderful meal that left us fully satisfied!!! It’s on the 5th floor of a modern building on Ginza Namiki-dori (Namiki Street). The interior is very chic with a calm atmosphere, and the counter seats by the window with a view outside seem great for couples too.
Source:JoeColombia's review
reika.kn
All of the meat was high quality, and the Strip loin served at the end stood out for how tender it was. Paired with egg yolk and rice, it was incredibly good. The atmosphere inside was calm, the service was attentive, and I think this restaurant is well suited for special occasions and other Special moments.
Source:reika.kn's review
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Photograph:にょにょき
This Yakiniku restaurant is on the basement floor of a building, about a 5-minute walk from the Karasumori Exit of Shimbashi Station. You can enjoy Wagyu from Kagoshima Prefecture along with rare shochu and wine.
They say the restaurant has rows of Sunken kotatsu seating where you can take off your shoes and relax. It also has calm Private rooms.
Photograph:宥火 鈴（ゆか）
They serve Kuroushi, which won the top prize for two years in a row at a Kagoshima-produced Wagyu competition. The meat is said to have a light taste and a smooth melt-in-your-mouth texture.
The Chateaubriand in particular is said to have fat that melts in your mouth. They recommend enjoying it with their carefully selected salt and wasabi.
Photograph:アラサー女子しろこ
Popular courses let you enjoy Chateaubriand, the popular tongue, Horumon, and also à la carte dishes made with Wagyu.
The "Wagyu nikuzushi (Wagyu meat sushi)" features rice cooked with hojicha (roasted green tea), wrapped in lightly seared thin slices of Wagyu. It seems to have an excellent balance between the toasty aroma of the rice and the rich fat of the Wagyu.
nao.20180304
The staff are full of energy and polite, and this popular spot draws lots of office workers after work! The seating is Sunken kotatsu seating, so you can take off your shoes and relax◎The menu includes 5 kinds of courses and an à la carte selection. This time, we tried their most popular course, which also lets you enjoy Chateaubriand
Source:nao.20180304's review
hakumai_gourmet
The Wagyu beef and green peppers pairs the slight bitterness of crisp green peppers with the rich flavor of the meat so well that it naturally brings a smile to your face. The Chateaubriand is tender, with whole peppercorns adding a refined accent. Personally, the Tenderloin stood out for its especially soft texture. The premium tongue is lightly crisp, tan geta (a cut from the base of the tongue) gets more flavorful the more you chew, and hirehimo (part of the tenderloin) is appealing for its savory aroma.
Source:hakumai_gourmet's review
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Photograph:工藤明生 本物
This Yakiniku restaurant is on the 41st floor of Shiodome City Center, near the Shiodome Exit of Shimbashi Station. You can enjoy your meal while taking in the view from 215 meters above ground.
There are more than 90 seats, but the window-side seats with the best views require a reservation. Every seat has a smokeless roaster, so you do not have to worry about odors or smoke.
Photograph:武恵南美州田
They buy whole heads of Manjuku Wagyu (fully matured Wagyu) raised for over 3 years in Kagoshima Prefecture, so you can also compare different cuts.
Their specialty is the “Manjuku Wagyu Strip loin yukhoe (Korean-style raw beef).” This dish, served at a restaurant certified to offer raw meat, is said to pair perfectly with the rich sauce.
Photograph:mizumizum
Many people book a window-side seat with the "special occasion plan" to celebrate birthdays and wedding celebrations.
The "premium meat cake" made with three kinds of Kuroge Wagyu (Japanese Black beef) is also popular. It comes in a beautiful box, and they will add a message too, making it perfect for a surprise.
h2odi
Every seat comes with a smokeless roaster, which is another nice touch since you can enjoy the meal in an elegant setting without worrying about smells clinging to your clothes or hair. The refined space, top quality meat, and beautiful view spreading out below come together to create a truly luxurious experience. This renowned restaurant promises a meltingly tender meat experience that is perfect for a special occasion, a date, or an evening with someone important.
Source:h2odi's review
おーちゃんグルメ
This is a spot where you can enjoy top quality Yakiniku and beautiful Tokyo night views at the same time. In particular, the fully matured Wagyu from Kagoshima Prefecture, raised for more than 40 months, draws visitors in with its rich flavor. The signature "Strip loin yukhoe" and "Wagyu meat cake" are perfect for making a Special day feel even more memorable, and they have earned high praise from many guests.
Source:おーちゃんグルメ's review
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Photograph:qk東京グルメ
This Yakiniku restaurant is on the 11th floor of a building about an 8-minute walk from Shimbashi Station. Guests are welcomed by artworks from contemporary artists, and the interior has a luxurious feel.
The chic space is centered on dark brown tones. The staff also add an entertaining touch with their lively calls.
Photograph:akaneko1219
In addition to menu items like Domestic beef Outside skirt and short rib, they also offer a number of original dishes.
"Lemon Negi Jo-Tan Shio (premium salted beef tongue with lemon and scallions)" is one of them. You slowly grill the thick cut tongue together with lemon slices, then wrap it with negi and enjoy it, which brings out a refreshing taste and the natural sweetness of the meat.
Photograph:おでーぶ
They offer many ways to enjoy the meat, such as kalbi topped with shaved cheese and Strip loin wrapped with fragrant green onions.
The "Irodori Yasai no Korean Perilla Leaves Set" is also popular for its colorful presentation. Another favorite way to enjoy it is to place the meat, sauce, and aromatic vegetables on the lettuce, wrap it up, and eat it.
buono0531
The phrase “enjoy with all five senses” fits this place perfectly. I love tableware, so every time a dish was served, I was impressed by the beautiful plates and bowls. I heard they change with the seasons. It makes you want to visit in every season. Every now and then you hear “azasu (casual thanks)!” It felt comfortable as a place for adults, without being too formal or too casual.
Source:buono0531's review
All the meat was really delicious, and it made for a very happy time. It was very thoughtful and easy to eat that the negi lemon for the negi-tan shio (salted beef tongue with scallions) came on the side, and it tasted excellent too! I was also impressed by how delicious the dishes besides the meat were, including the kimchi, the freshly cooked kama-meshi (rice cooked in a pot), and the broth for the reimen (cold noodles).
Source:https://www.doom.now.cc/en/tokyo/A1301/A130101/13288599/dtlrvwlst/B513387029/
198
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Photograph:ZERO ICH
This restaurant is on the 11th floor of Tokyu Plaza Ginza, near Shimbashi Station. Here you can enjoy Ozaki-gyu (Ozaki beef), a rare Kuroge Wagyu for which only about 30 head are shipped each month.
The space has a warm feel with lots of wood. From the window seats, you can also look out over the streets of Ginza.
Photograph:マービーー
Ozaki-gyu (Ozaki beef) is Kuroge Wagyu (Japanese Black beef) created over more than 35 years by Muneharu Ozaki in Miyazaki Prefecture. By raising the cattle over a long period, the meat develops a tender texture and melts nicely in the mouth.
Because they buy whole cattle, you can compare different cuts, and since they also have permission to serve raw meat, you can enjoy yukhoe (Korean-style beef tartare) and meat sushi as well.
Photograph:chr71
At lunchtime only, you can also enjoy a menu item served over rice as an assortment of Ozaki-gyu (Ozaki beef) roast beef and yukhoe made with lean round meat.
The alcohol menu is extensive as well. They also have a wide selection of wines, so you can enjoy pairing them with Yakiniku and meat dishes.
平成の青年S
Since we used a Semi-private room, we could relax and enjoy our meal without worrying about the people around us. The meat was all very fresh, and the tenderness of the Ozaki-gyu (Ozaki beef) in particular, melting in the mouth, was impressive. The presentation was also beautiful, and we could feel the care put into each dish. The service was polite as well, and we were able to spend a Special time.
Source:平成の青年S's review
Oscar123
I had the Ozaki beef Yakiniku Mabushi Gozen set! It was very delicious. The location and the atmosphere inside were urban and stylish, and the staff were warm and welcoming. I used it for a lunch meeting with a senior colleague, and I was very satisfied.
Source:Oscar123's review
486
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Photograph:smzd
A Yakiniku restaurant on the 15th floor of a building along Chuo-dori in Ginza 5-chome. You can enjoy Omi Beef (one of Japan's three major Wagyu breeds).
It seems to offer a calm space with an interior that brings in a Japanese feel. There are many Private rooms, and rooms with windows also look out over the Ginza cityscape.
Photograph:TY6
"Omi Beef" is a brand of Wagyu from Shiga Prefecture that began to be raised more than 400 years ago. It is raised in a land blessed with rich nature, and is known for its melt-in-your-mouth texture.
Dinner courses and lunch sets where you can enjoy Omi Beef tongue, steak, and rare cuts are popular.
Photograph:食べ過ぎ嫁ちゃん
For birthdays and other celebrations, the "Anniversary Course" is a great choice. It comes with a "niku-cake (meat cake)," which adds a festive touch to the table.
They can also add a message to the plate, making it perfect for a surprise presentation.
rittan.
The meat was melt-in-your-mouth tender and very delicious, and I was impressed. The meat cake looked gorgeous and was very photogenic, which gave it a Special feel. The cold noodles were also light and refreshing, perfect for finishing the meal. The atmosphere was nice too, and it was a very satisfying dinner. I want to go again.
Source:rittan.'s review
takulog_gourmet
I visited a restaurant in Ginza where you can enjoy Omi gyu (Omi beef). It was the perfect place for a celebration! The standout dish was the Ginza location limited gyutan katsu sando (fried beef tongue cutlet sandwich)!! The course came with All you can drink, and since we had a Private room, we could enjoy a relaxing time. The pace of the course service was just right too!
Source:takulog_gourmet's review
522
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Photograph:社畜のグルメ（instagram）
A restaurant that blends Yakiniku and art. It also stands out for its Japanese modern designer interior, which brings to mind an art museum.
It is on the 7th floor of a building near the Ginza 6-chome intersection. The seats are spaced out comfortably, creating a relaxing atmosphere.
Photograph:ayakak028
This course lets you enjoy the house specialties, the "three great delicacies," along with kuroge Wagyu (Japanese Black beef). You can savor grilled kuroge Wagyu paired with truffles, caviar, and foie gras.
The staff grill the meat at just the right moment, so you can enjoy the harmony of its rich flavor with the umami of these premium ingredients.
Photograph:Jucca
The lunch course that comes with champagne or a soft drink for a toast is also popular. You can also enjoy popular cuts of Kuroge Wagyu (Japanese Black beef) at lunch.
The dish made with grated Japanese yam turned silky smooth and paired with beef is also well liked. They say it tastes great whether you use the tororo (grated yam) as a sauce for Yakiniku and coat the meat with it, or pour it over rice.
rouco919
I booked the chef's Omakase course. The tororo (grated yam) × Wagyu was so good I drank up every last bit of the tororo. The caviar packed tightly into the can was also luxurious! There was also meat served with truffle. I really enjoyed the delicious meat in so many different ways, and left very Manzoku.
Source:rouco919's review
ayakak028
The Private room was spacious, quiet, and very nice. This time, we went with the course featuring the three great delicacies and Kuroge Wagyu (Japanese Black beef) kaiseki. Starting with the Premium tongue, the Chateaubriand and Strip loin were also excellent. Everything had rich marbling and was unbelievably tender. The soba To finish was also very good. This is just right for a birthday celebration or other Special days.
Source:ayakak028's review
349
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Photograph:福山麗子
This Yakiniku restaurant has various types of Private room. They include a calm room that can accommodate groups of 10 or more, as well as a window-side room for couples.
It is located on the 4th floor of a building along Ginza Corridor Street. The restaurant was reportedly named after the samurai Miyamoto Musashi, who mastered two-sword fighting.
Photograph:mxoxoxyoxo
The Private room, where you can also feel a Japanese style atmosphere, is calm and relaxing, and they also provide a closet so the smell of smoke from Yakiniku does not cling to coats or bags.
The course Appetizers include a dish called "Tamatebako." People also like that the food comes beautifully packed in a nice box.
Photograph:DARKSIDE_SKYWALKER
The Wagyu used here is Special selected by a head chef with more than 20 years of experience, and every cut is said to taste great. They say the umami stands out when you enjoy it simply with natural salt or wasabi.
With the course menu, it seems you can enjoy each cut of Wagyu with different seasonings, such as sauces and Japanese spices, matched to each part.
Sei.k
On this day, I visited on a weekday course. Once inside the Private room, there was even a closet for bags and coats, so the smoke control was excellent. The staff carefully explained each menu item one by one, which made every dish easy to enjoy and delicious ^_^. The Private room was also high quality, and since no outside noise could be heard, I also recommend it for business entertainment!
Source:Sei.k's review
gakuseimesi produce
It was so good. We got completely full on high quality meat! The service was excellent too, and we had a really great time! The one at the start that was like a tamatebako (treasure box) was especially full of surprises. It was my first time trying yukhoe (Korean style raw beef), and it was really tasty! I’ll definitely come back!
Source:gakuseimesi produce's review
341
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Photograph:www.doom.now.cc
This is a place in Tokyo where you can enjoy the flavors of a popular Yakiniku restaurant that has been loved in Kitashinchi, Osaka for over 40 years. It is located in Ginza 8-chome, about a 4-minute walk from Shimbashi Station.
It seems to be a compact space with only about 11 counter seats. It is open only on weekdays and stays open until late at night.
Photograph:tomochin69
You can enjoy Outside skirt and Horumon marinated in the same sauce used at the Osaka Honten. Every cut is said to let you taste the meat’s natural flavor.
The meat is cut into slightly smaller pieces, so it cooks quickly and is a good fit when you want something light.
Photograph:iroiro.eater
On the shioyaki (salt grilled) menu, “kimo” means liver. It is sliced thin, and they say it is excellent when you quickly grill it and dip it in a sauce of sesame oil and salt.
In a food stall-like atmosphere, you can enjoy high quality meat.
abudntl1983
As the Ginza branch carries on the flavors of the famous Osaka and Kitashinchi restaurants, the quality of the meat is beyond doubt. Every cut tasted even better than expected, including the tender and juicy Outside skirt, the Special Strip loin with sweet fat that spread richly across the palate, and the finely textured, softly tender Special here (fillet).
Source:abudntl1983's review
ジョージランチ
Since we had already had a light drink beforehand, we ordered Outside skirt, tongue, and kimo (liver). Everything was delicious, and the fresh meat, casual atmosphere, and cheerful service from the staff all made this a very likable place.
Source:ジョージランチ's review
174
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Photograph:ツバサバサ
Surrounded by rich nature and located on the Sea of Japan side, Yamagata Prefecture is home to this Yakiniku restaurant directly run by a ranch in Mogami, Yamagata.
The space is said to combine the warmth of wood with a luxurious feel. It seems to be a restaurant where you can relax and enjoy Yakiniku at an easy pace.
Photograph:いとしのきみ
A popular choice is the "Mogami Wagyu thick cut Strip loin steak." The staff grill the large cut of "Mogami-gyu (Mogami beef)" right in front of you on the grill, and it is so big it hangs over the edges.
"Mogami-gyu" has a low melting point, so it almost melts in your mouth. It is said to taste great with the simple seasoning of wasabi and salt.
Photograph:Don葉桜
This restaurant is certified to handle meat for raw consumption, so you can enjoy the "Mogami-gyu (Mogami beef) yukhoe" served uncooked with peace of mind. Some reviews say they were surprised by the meat’s sweetness and melt-in-your-mouth texture.
You can also enjoy pairing Mogami-gyu with Japanese sake from Yamagata Prefecture, the same production region.
ＡＫ.
The restaurant’s signature 1pound steak was filling and delicious(*^^*)They grilled the thick cut marbled meat right in front of us in a very luxurious way, and that alone really worked up my appetite！！It was best with wasabi. With the sauce, it goes great with white rice♪The yukhoe (Korean-style seasoned raw beef), kimchi, and egg soup were also tasty♪
Source:ＡＫ.'s review
いとしのきみ
The recommendations are rare Japanese sake from Yamagata and pairings with red wine. The fruity acidity cuts through the fat cleanly, and it might make you feel like you could keep eating forever…。 This is a place you can declare has overwhelming meat power, where a meat lover’s dream comes true‼️
Source:いとしのきみ's review
61
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Photograph:麗夢31
This restaurant lets you enjoy Sakakiyama-gyu (premium branded Wagyu from Hiroshima Prefecture), raised about 800 km from Tokyo, near Shimbashi Station. It is on the 5th floor of the Hakuhinkan Building at the corner of the Ginza 8-chome intersection.
The space has a calm Japanese modern feel. There are many Private room options, and the window-side counter seats also offer night views.
Sakakiyama-gyu (Sakakiyama beef) is a virgin female Japanese Black Wagyu cow, raised for over 32 months in a stress-free cowshed. It is delivered to the restaurant without ever being frozen.
When you take a bite, a scent known as “Wagyu aroma” spreads through your mouth, and you can enjoy its tender and refined flavor.
Photograph:ニールマン
A popular course lets you enjoy various cuts of Sakakiyama-gyu (Sakakiyama beef), prepared in different styles such as shioyaki (salt-grilled) and sukiyaki-style.
The bruschetta, topped with the aroma of truffle and smoke, uses gyu nama-hamu (beef prosciutto). It is said to be surprisingly rich in beef flavor.
Brendaつき
The yukhoe (Korean-style raw beef) just melted in the mouth, and the presentation of the smoked prosciutto was so impressive it really got me excited. The negi tan shio (salted beef tongue with green onion) was silky and soft like pudding, and the sukiyaki-style Wagyu was sweet and amazing too. Sakakiyama-gyu (Sakakiyama beef) was not rich at all, and I could enjoy it right to the very end! They showed us to a Private room, and the staff were attentive and polite, which made the place feel very comfortable. The view was also great, and it is a place I would love to visit again.
Source:Brendaつき's review
浜崎龍
Sakakiyama-gyu (Sakakiyama beef) is carefully raised for over 32 months, and is known for its light taste with less fat. It is easy on the stomach, and lets you fully enjoy the meat’s natural umami. Every cut they serve is high quality, and each one lets the flavor of the ingredient itself shine. This is a great choice not only for anyone who wants to enjoy good Yakiniku in the Ginza area, but also for important business dinners and entertaining clients.
Source:浜崎龍's review
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Photograph:ぴょん子
This restaurant serves Yakiniku made with carefully selected female Wagyu in chic Private rooms with a luxurious feel. They have Private rooms ranging from ones for 2 people to ones that can accommodate about 10 people.
It is located on the 8th floor of a building in Ginza 8-chome, about an 8-minute walk from Shimbashi Station.
Photograph:natally60
Because they source fresh Wagyu, you can also enjoy yukke (Korean-style raw beef) and Horumon without any off notes.
Several reviews say the tongue dishes are especially good, including the "Tokusei Tan Shio (Special Salted Tongue)." It is cut on the thicker side, and they recommend enjoying it simply with salt and wasabi.
Photograph:あさんて
They also offer a course that brings together popular menu items. This course lets you enjoy tongue, Horumon, and the chef's recommended cuts of the day.
The "Wagyu sukiyaki" is one dish in the course, where the meat is grilled after being coated in sauce, then enjoyed with egg yolk and rice. It is said to taste just like sukiyaki in your mouth.
デブ武
Every dish was carefully prepared, but the ones that stood out most were the "SEIGO yukhoe (Korean-style raw beef)" and the "Special tongue." The SEIGO yukhoe had an excellent balance of meat and egg yolk. Despite being thick cut, the Special tongue was surprisingly tender, and I was amazed by how it seemed to melt in my mouth the moment I took a bite.
Source:デブ武's review
Pokopann
The Private room had a calm atmosphere, so we could take our time and enjoy the meat! The yukhoe (Korean-style beef tartare) was delicious, and the portion was just right! All of the meat was good, but the tongue was the best! The Horumon was also tasty, and I think even people who are not big on Horumon would still enjoy it. There was a lot of meat, but we finished it all with no trouble!
Source:Pokopann's review
183
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Photograph:Cちゃん
This restaurant offers All you can eat Yakiniku made with A5 grade Kuroge Wagyu (Japanese Black Wagyu). It is about a 3-minute walk from Shimbashi Station along Ginza Corridor Street.
They offer table seating with views of the wine cellar and meat storage room, as well as counter seats by the window overlooking the outside. The space has a calm, woody feel.
Photograph:humikun
The "A5 Rank Kuroge Wagyu (Japanese Black Wagyu) All you can eat" plan starts with an assortment of about 9 kinds, including lean meat, Outside skirt, round, and rare cuts, along with a thick cut "low temperature cooked steak."
When you sear the surface of the "low temperature cooked steak" until fragrant and eat it, you can enjoy the meat’s springy texture and rich flavor.
Photograph:30歳リタイアで人生楽しむ
After finishing the assortment of meat, you can add more of your favorite cuts from over 30 kinds of meat. Horumon and rare cuts such as "togarashi (a rare shoulder cut)" and "kamenoko (a rare round cut)" are also included in the All you can eat plan.
It is also popular that you can eat as much Korean cold noodles, aburi sushi (seared sushi), and salads as you like.
I was able to enjoy a relaxed meal in the calm atmosphere of the restaurant. Every cut of meat that came out was A5 rank, with a truly melt-in-your-mouth tenderness. The rare cuts assortment in particular had such rich flavor that it really impressed me. The staff carefully explained how to grill each cut and what part it was, so I could enjoy everything in its best condition with peace of mind.
Source:https://www.doom.now.cc/en/tokyo/A1301/A130101/13214596/dtlrvwlst/B512764759/
hp_10
I visited for the first time after being introduced by an acquaintance. As soon as I got off the elevator, I was greeted by a huge wine cellar and a meat storage room. For about JPY10,000, you can enjoy All you can eat and drink Wagyu. The quality of the meat is incredibly good, and since there is a lot of lean meat, it is easy to eat! The side menu is also very extensive! You can relax and spend your time in the stylish atmosphere of the restaurant.
Source:hp_10's review
163
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Photograph:中林正希
Ryunosu has its Honten in Osaka and also has branches in Tokyo and Fukuoka. This restaurant is located in Ginza 7-chome, about a 5-minute walk from Shimbashi Station.
The space is said to be stylish and chic. It stays open late into the night, and many people stop by after dinner or after drinks.
Photograph:_ゆーき
You can order small portions of Horumon, Beef Tongue, lean cuts, and more, so you can enjoy Yakiniku while comparing different parts.
There is also a menu where you can compare seven different cuts of Yamagata-gyu (Yamagata beef), shipped directly from Yamagata Prefecture on the Sea of Japan side.
Photograph:しなちく兄さん
The signature kasu udon contains abura-kasu (deep-fried beef small intestine), which gives it its distinctive character. This Osaka soul food combines savory dashi with abura-kasu.
Many people also come for the taste of kasu udon as a great way to finish off a Yakiniku meal.
ririririririri3333
It is affordable and delicious, and it is nice that you can order the meat from just 3 slices. They also have a wide range of rare Horumon cuts, and staying open until late at night is convenient. The staff are polite and make a good impression. The kasu udon to finish is also excellent. The Ginza location has a more relaxed and stylish atmosphere than the Shinjuku location, and it is also recommended for meals with friends.
Source:ririririririri3333's review
かとまんじゅう
You can enjoy a little bit of all kinds of meat and dishes, and the starter cabbage salad? comes with free refills☆ And best of all, the kasu udon (udon with fried Horumon) is amazing! People from outside Osaka might picture tenkasu (tempura bits), but in Osaka, kasu means fried Horumon! It goes perfectly with the udon broth! If you’ve never tried it, I really want you to give it a try at least once☆
Source:かとまんじゅう's review
175
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Photograph:www.doom.now.cc
This Yakiniku restaurant is about a 5-minute walk from the Karasumori Exit side of Shimbashi Station. It uses a fully attended style, with the staff grilling the meat right in front of you at its best.
In a space with the warmth of wood, it seems you can casually enjoy Yakiniku whether dining alone or in a group.
Photograph:余生楽人
The staff, trained in the art of grilling, cook each cut of meat to just the right doneness. Guests say they enjoy watching the skillful preparation and chatting while the meat grills.
There is a wide variety of meat cuts. If you order a course, you can try the recommended cuts, and you can also add All you can drink.
Photograph:ktom.west
Fresh Horumon is also popular. The "Tasuki Assortment" is an assortment of 5 kinds of Horumon, and another nice point is that you can choose the seasoning from salt, miso, or spicy sauce.
They also have a wide selection of original drinks, including sours with gari (sweet pickled ginger) or wasabi added. You can also order them in mega mug size.
ra_mentabetaro
It’s insanely good！！！I’ve never seen a place in this price range where the food is this tasty, and the staff grill it for you at the best timing. At a Yakiniku place, it’s usually hard to focus on the conversation while grilling, but thanks to that, I could really enjoy talking too.(Though I was so fascinated watching them grill that I got distracted lol)
Source:ra_mentabetaro's review
ポペトン52474
This is a course with All you can drink for JPY6000. Reviews said the staff would grill the meat for you, and in fact, they cook it really well. Once grilled, they place it on each person's plate. The meat was also quite good. The drinks went down easy, and I ended up getting pretty drunk.
Source:ポペトン52474's review
74
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This restaurant serves Special Wagyu in a space inspired by the world of the National Treasure ink painting Shorinzu Byobu (Pine Trees screen). It is located near the Ginza 6-chome intersection.
Even in the main dining area, the tables are spaced comfortably, so you can enjoy Yakiniku in a relaxed setting. They also have Private rooms that require a cover charge.
Photograph:山子。
A craftsman with many years of experience preparing meat cuts popular branded wagyu (Japanese beef), such as Matsusaka-gyu (Matsusaka beef), Kobe-gyu (Kobe beef), and Miyazaki-gyu (Miyazaki beef), to suit each cut.
With the course menu, you can also compare different cuts from branded wagyu, such as Tenderloin from Kobe-gyu and rare cuts.
Photograph:tomochin69
Several reviews said the Wagyu Strip loin, finely cut and enjoyed with sauce and egg yolk as "Wagyu yukke (seasoned raw beef)," left a strong impression with its great taste.
Guests also speak highly of the service that prepares a dessert with a message if you book in advance for a special occasion.
masat560240
I visited a Yakiniku restaurant for the first time in a while because I was craving Yakiniku. It was a quiet place with a luxurious interior, so I think it has a great atmosphere for business dinners and other occasions. I’d like to come back for the course that lets you enjoy tasty cuts of meat in just the right amount. Personally, the yukhoe topped with a beautiful egg yolk was the best dish!
Source:masat560240's review
ぶらっくcoffe＊
Ginza actually has a lot of competition for Yakiniku lunch, but this restaurant stands out from the rest because you can really enjoy Miyazaki-gyu (Miyazaki beef)! The Appetizers, kimchi soup, rice, and dessert are all nicely included as part of a satisfying set, so I highly recommend it!
Source:ぶらっくcoffe＊'s review
78
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Photograph:www.doom.now.cc
This Yakiniku restaurant is built around the concept of “a hidden retreat in Ginza.” It is on the 4th floor of a building along Koshosha-dori in Ginza 6-chome.
The interior has a chic look with plenty of wood throughout. Guests can enjoy the night view from the windows, and the restaurant also has lively counter seats and Semi-private room seating.
Photograph:thotbot
This restaurant is part of the Yakiniku Toraji group, which has multiple restaurants around Shinbashi Station. What sets this restaurant apart is its calm atmosphere and the fact that you can grill the meat over charcoal.
Charcoal grilling adds a nice smoky aroma and makes it even tastier. Another plus of the à la carte menu is that you can choose your Yakiniku seasoning from salt, tare sauce, or miso tare sauce.
Photograph:fup9chanfup9chan
The popular choices also include "reimen (cold noodles)" and "yukkejan-men (spicy beef soup noodles)," which you can also enjoy at the end of a course. They add heat to the savory soup, and it is said to be easy to eat even after Yakiniku.
The rice and dessert menu is also extensive, so it seems you can be satisfied with dishes other than meat as well.
fup9chanfup9chan
With zashiki (tatami seating), table seating, and counter seating, you can enjoy your meal at a relaxed pace. The quality of the meat is the same as at other Toraji locations, but what sets this place apart is that in Ginza, you can enjoy charcoal grilled Yakiniku, and it tastes better than meat cooked on a gas grill.
Source:fup9chanfup9chan's review
Hanae0604
The calm interior is unusual for a Yakiniku restaurant in that it also has counter seats, and it’s nice that you can order a variety of dishes à la carte! The well-seasoned sauce-coated Outside skirt and kalbi, the tongue assortment served with refreshing green onion salt, and the Horumon were all tasty, and I left completely Manzoku.
Source:Hanae0604's review
113
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Photograph:m.m.tokyo
This Yakiniku restaurant was started in Osaka by twin brothers, and its name is "Futago." The Ginza branch is located along Hanatsubaki-dori, about a 5-minute walk from Shimbashi Station.
The space recreates a Yakiniku style that has long been loved in Osaka, with a casual atmosphere and simple table settings lined up throughout.
Photograph:tomochin69
A signature item here is the meat so large it hangs over the tabletop roaster. The big harami (Outside skirt) is marinated in a sweet and savory sauce, and it is said to go well with both rice and alcohol.
The staff grill the meat for you, which is another nice touch, and they cook it with just the right doneness.
Photograph:おかぁさん
Fresh Horumon and other carefully prepped cuts come in intentionally small portions on each plate. That way, you can compare several kinds or just order a little when that is all you want.
You can also order extras like green chili peppers and garlic butter sauce for an additional charge to enjoy different flavors.
LAM2264
For the price, I think the quality of the meat is very high. I also appreciate that they grill it for you! I often use this place for drinks with my boss, and I’m grateful to be free from the pressure of thinking, “I’m younger, so I have to grill the meat...” We ordered the bone-in meat, and I recommend it because it livens up the table and it’s thick, tender, and excellent.
Source:LAM2264's review
くーちゃん0621
So many kinds of Yakiniku are delicious! They grill it for you, so there is no risk of messing it up, and it is great that you can eat it at the best timing!
Source:くーちゃん0621's review
133