Yakiniku in the Shibuya area! 19 recommended spots, from premium Wagyu to great value All you can eat

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This restaurant is located in Dogenzaka 2-chome, about a 7-minute walk from Shibuya Station. You can enjoy high-quality Horumon that is carefully prepared and strictly managed.

The space is simple and calm. It has smokeless roasters, and people say you can enjoy Yakiniku without worrying about smoke or smells.

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One of the popular menu items is the "Atsugiri Jo Reba (thick cut premium liver)." It has a clean red color, and the liver is so fresh that the edges stand up sharply.

The tip is to coat the surface with sesame oil before grilling it, then eat it with salt once it has browned. People say it stays moist and tasty even after cooking.

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The springy "thick-cut salted tongue" tastes great with just salt and pepper, and its flavor shows the high quality of the meat.

The limited-quantity "BIG! Heart steak," made from the heart, is served with herb butter, and another highlight is how each cut gets sliced and seasoned to match the specific part.

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This restaurant sits about an 8-minute walk from Shibuya Station, along Ura-Shibuya-dori. You can enjoy very fresh Kuroge Wagyu (Japanese Black beef) and more.

The space has a chic, calm feel with black as the main color. They have counter seats, box seats that feel like Semi-private rooms, and Private rooms with a sense of privacy.

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One thing that stands out here is that you can order meat by the slice. They say 5 slices is about one serving.

That is also a nice point when you want to compare different cuts little by little, or when you want just a bit more and can add 1–2 more slices.

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The signature dish is the "Fire Steak." Thick cut Wagyu ribs and Chateaubriand are grilled in a special frying pan, and the staff flambé them right in front of you.

The sight of the big flames rising up is also popular for its great entertainment value.

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This restaurant is on the 2nd floor of Shibuya Stream, directly connected to Exit C2 of Shibuya Station. It is a Yakiniku restaurant where you can casually enjoy Kuroge Wagyu (Japanese Black beef).

The space has a clean, relaxed feel, making it easy to visit whether you are on your own or with family. They also have table seating with a Semi-private room feel.

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They carefully slice high quality Kuroge Wagyu (Japanese Black beef), changing the cut for each part, so that when grilled it is easy to eat and tastes great.

You can also enjoy limited quantity thick cut tongue and rare Chateaubriand. The careful presentation is also well regarded.

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Some reviews say that if you order a course, you can enjoy recommended meats little by little and try a variety of cuts, which is a nice plus.

The side dishes are also said to be tasty. To finish the course, you can choose from options such as curry made with Wagyu or cold noodles.

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This Yakiniku restaurant is on the 10th floor of a building along Meiji-dori (Meiji Street), about a 3-minute walk from Exit B1 of Shibuya Station. Here, you can grill meat on a lava stone plate and enjoy it.

The interior has the stylish feel of a bar. There is also a Private room, and at dinnertime you can even enjoy the night view from the windows.

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There is no charcoal or gas grill here. Instead, they cook the meat on a plate made from lava stone from Fujisan (Mount Fuji). It allows for low temperature cooking, and the far infrared effect helps lock in the flavor of Wagyu as it cooks.

The staff will grill it right in front of you to an excellent level of doneness.

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The meat comes from whole A5-ranked Kuroge Wagyu (Japanese Black beef) cattle, purchased by the head. They serve Yakiniku that brings out the natural flavor of the meat itself.

The assortment of different cuts is also worth a look for its beautiful presentation. They also offer a wide range of creative dishes using Wagyu, including sushi and bruschetta.

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This Yakiniku restaurant focuses on branded wagyu (Japanese beef) such as Kobe beef and Sendai beef. It is located on the second basement floor of a building, about a 3-minute walk from the South Exit of Shibuya Station.

The calm interior is based on wood grain and monochrome tones. It is a good pick for anyone looking for a stylish Yakiniku restaurant in Shibuya.

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You can enjoy fresh Kuroge Wagyu (Japanese Black beef) sourced from the meat market, known for its sweetness and nice aroma, grilling it yourself over a charcoal brazier.

The signature dish is the "Atsugiri Negi Tan." It features thick cut tongue scored and stuffed with plenty of green onions. The staff will show you the best way to grill it, so you can relax and enjoy it.

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The "nama yasai & yaki yasai assortment (assortment of fresh and grilled vegetables)" served first as the otoshi (small appetizer) is also popular. It is colorful and works great whether you grill it with the meat or wrap the grilled meat in the leaves.

You can get free refills on the vegetables, and they also offer the nice service of turning any leftover vegetables into a smoothie.

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A Yakiniku restaurant near Exit B3 of Shibuya Station. It is a popular spot that has been loved in Shibuya for about 20 years.

The space has a chic, casual feel with black as the main tone. They also have counter seats that are easy to use even when dining alone, as well as zashiki (tatami seating) for larger groups.

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The specialty is "Niku no Himalaya (Himalayan Meat)." The staff grills a huge block of meat, weighing up to about 800g, right in front of you.

After grilling, the staff slices it thinly and serves it in a dramatic assortment shaped like Mount Everest. It comes with several kinds of Japanese-style yakumi (condiments), so you can enjoy changing up the flavor as you eat.

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Each table comes with a shichirin (small charcoal grill) filled with charcoal, so you can enjoy meat with a smoky charcoal aroma. In addition to Wagyu, they also serve chicken and pork.

The drink menu is also varied, with a wide selection of Japanese sake and fruit liqueurs.

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This Yakiniku restaurant buys a whole cow at a time, so you can enjoy high quality Wagyu Yakiniku. It is located on the 8th floor of a building, about a 4-minute walk from Shibuya Station Exit A2.

The glowing neon signs and the Shibuya-style interior, with a mix of retro and pop, are also part of the appeal.

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A key feature is the All you can eat option, where you can eat as much Wagyu as you like. Side dishes such as soft drinks, kimchi, and fried items are also All you can eat.

Another fun part is choosing what you want to eat from the neatly displayed cuts of meat in a showcase, just like at a butcher shop.

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There is also an All you can eat plan that includes Kobe beef. The first plate also comes with a large cut of Kobe beef, which you can grill and enjoy like a steak.

Reviews also say that choosing the meat is part of the fun, and that every cut is high quality.

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This restaurant is on the 4th floor of Shibuya Ekimae Building, right by Shibuya Station Exit A5. You can enjoy Yakiniku made with kuroge Wagyu (Japanese Black beef) in a comfortable space.

A large wooden art piece stands at the center of the dining room. Another highlight is the view overlooking Shibuya’s Scramble Crossing through the large windows. It also has stylish Private rooms.

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Because they buy an entire kurogemawagyu (Japanese Black Wagyu) cow, you can enjoy a wide range of cuts as Yakiniku. The restaurant is licensed to serve raw meat, so you can also try items like the raw "Wagyu yukhoe (Korean-style raw beef)".

With the "Kuroge Wagyu Whole-Cow assortment," you can compare all kinds of cuts, from Strip loin to rare parts.

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They also have an extensive Yakiniku menu, and the drink menu is said to include more than 70 kinds. They also offer non-alcoholic wine and cocktails.

Their beautiful meat platters and dessert platters, which are fun to look at as well, are also popular. They also seem to offer services for special occasions.

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This restaurant is on the 3rd floor of a building along Dogenzaka Koji, about a 5-minute walk from Shibuya Station. You can enjoy Yakiniku with an All you can eat option.

The interior has the warmth of wood and a retro feel. It is a spacious place, so it seems good for lively group meals as well.

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All you can eat meats here are high quality Wagyu, all graded A4 or A5. Because they buy whole cattle from contracted farms, they can offer All you can eat at a reasonable price.

There is a wide variety of meat, including premium lean cuts, kalbi, Horumon, grilled vegetables, and even seafood.

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They also offer the reservation-only "Niku Parfait," with Wagyu arranged in a glass like a blooming flower. Its bright presentation makes it perfect for a surprise.

There are also multiple reviews saying that even the large cuts are tender and tasty because the meat quality is so good.

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A place where you can casually stop by and enjoy all you can eat Wagyu Yakiniku. It is located in Shibuya Center-gai, about a 5-minute walk from Shibuya Station.

Many simple table sets are lined up, so it looks suitable for both small groups and larger parties. It is perfect when you want to enjoy lively Yakiniku with close friends.

You can choose from four All you can eat courses, and the most popular is the one that includes all you can eat Wagyu and Beef Tongue. There is also a course where you can even enjoy Kobe beef.

Beef Tongue is a local specialty of Sendai, Miyagi Prefecture. The thick cut tongue, scored with neat cuts, is said to taste excellent.

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There are also multiple reviews saying that the types of meat and seasonings included in the All you can eat option are so varied that you never get tired of them.

The side menu is also well stocked with soup, vegetables, and more. There is also a dagashi (traditional Japanese sweets) corner, and you can even try making your own cotton candy.

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This Yakiniku restaurant is on the second floor of a building, about a 1-minute walk from Exit A2 of Shibuya Station. It also serves Moritanaka-gyu (Moritanaka beef), raised on its own ranch.

The space feels casual yet chic and calm, with a black-based interior. It also has Private rooms with a sense of privacy.

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Moritanaka-gyu (Moritanaka beef), raised on pastureland in Amakusa, Kumamoto Prefecture and fed with feed mixed with sake kasu (sake lees) that has been lactic fermented, is known for being rich in minerals and having deep umami.

Guests can enjoy grilling it themselves on the roaster, or ask the staff to grill it for them.

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Multiple reviews say they were surprised by how good the "Diamond Tongue" was, with its large size and thick cut. It has a pleasant springy texture, and its rich flavor spreads across your mouth.

The drink menu is also well stocked, and they also serve rare Japanese sake that pairs well with Wagyu.

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This Yakiniku restaurant uses only female Kuroge Wagyu (Japanese Black Wagyu) cattle purchased whole. The restaurant is about a 1-minute walk from Shibuya Station Exit A1.

With its Japanese modern atmosphere and exhaust ducts installed at each table, it is well liked as a place where you can enjoy Yakiniku without worrying about smoke or smells.

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Starting with Tajima-gyu (Tajima beef), also called the king of Wagyu, this restaurant serves A5 rank Kuroge Wagyu (Japanese Black beef) sourced from partner farms. Because the restaurant buys whole cattle, it is known for letting diners enjoy many different cuts, including rare parts and fresh Horumon.

There were also multiple reviews saying you can eat highly prized Wagyu at reasonable prices here, and that it is always good no matter when you visit.

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The "Kogane Reba-yaki (golden grilled liver)" features beautifully colored liver cut into thick slices, and it is said to taste great even when you just sear the surface.

The Horumon marinated in "Ao Togarashi Su-dare (green chili vinegar sauce)," which has a spicy and refreshing taste, is also popular. You can also add extra sauce as an option.

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This restaurant is located about a 5-minute walk from Shibuya Station, along Dogenzaka Koji. It serves fresh meat that has never been frozen.

The space has the stylish feel of a casual bar. It has an atmosphere where even solo diners can feel at ease, making it easy to stop by and enjoy Yakiniku.

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They use Kuroge Wagyu (Japanese Black beef) in the A4 class that is butchered that very morning. Every cut they serve is said to be beautiful and delicious.

They offer courses, à la carte options, and sets limited to solo diners at the counter, so you can order to suit the occasion.

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The first otoshi (small appetizer) served is basashi (horse sashimi) yukhoe. Mixed with the house-made sauce and egg yolk, this yukhoe is said to be a very popular item, created from the staff's wish for guests to enjoy the restaurant starting with the otoshi.

They also pay close attention to the drinks, with a good selection that includes sours made with lemons delivered directly from the farm.

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This restaurant is about a 10-minute walk from Shibuya Station. It is a sister restaurant of a popular Yakiniku restaurant in Shinbashi.

The interior has the casual feel of a food stall. Wooden tables and chairs are lined up inside, giving the space a warm feel.

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The staff grill the meat you order on the roaster set at your table. They are also happy to adjust the doneness to your request, and people say they cook each cut in the way that suits it best.

Even for A5-ranked Wagyu, they are not particular about specific brands and instead source whatever is best that day.

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The signature dish is the "Tsubozuke Outside skirt Steak." This hearty Outside skirt is marinated in a house-made sauce, placed on the grill whole, then cut after cooking for a wild and satisfying dish.

There are multiple reviews saying that every cut is good, from the thick-cut tongue to the fresh Horumon.

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This Yakiniku restaurant lives by the motto “Genki for both mind and body.” It is a place where you can also enjoy thick cuts of meat with real impact.

It is about a 5-minute walk from Exit 1 of Shibuya Station. The space feels like a casual taishu izakaya (pub), making it easy to drop by, and it stays open late into the night so you can enjoy Yakiniku even at a late hour.

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The staff grill the meat on the tabletop roaster with just the right level of doneness. Many reviews also say the lively staff make the conversation fun.

They place the meat on the roaster in large cuts, then once it is done, cut it into easy to eat pieces and even serve it onto plates.

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The signature dish is the "Densetsu-mori (legendary assortment)." This assortment of thick cut tongue, Outside skirt, and Tenderloin also comes with some tableside excitement, as you grill the thick cuts in a bold, wild style.

The meat selection also seems quite varied, including the rare base of the tongue, cheek meat, and carefully prepared Horumon.

This Yakiniku restaurant is about a 3-minute walk from Shibuya Station's Hachiko Exit. It focuses on fresh Horumon.

The space is casual and lively, with seating on the first and second floors. Another plus is that it stays open straight through from lunch to dinner, so you can eat whenever it suits you.

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They carefully prep fresh Horumon sourced directly from the market, so every cut is said to have no off notes and taste great.

The house specialty, “Tsubo Karubi,” is short rib marinated in sauce for over 24 hours. You grill it whole, then cut it with scissors, which adds to the fun of eating it.

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They also offer All you can eat courses, and even at reasonable prices you can tell the quality of the meat is good. They are also particular about their seasonings, including house made sauce and mineral rich salt.

The drink menu is also extensive, with separate All you can drink options for soft drinks and alcohol.

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This Yakiniku restaurant is about a 3-minute walk from the Hachiko Exit of Shibuya Station. They also offer an All you can eat course that includes Kuroge Wagyu (Japanese Black beef).

The spacious floor has many tables arranged in a casual setting. It seems like a great fit when you want to enjoy Yakiniku in a lively atmosphere.

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The All you can eat course, which lets you enjoy all of the more than 110 menu items, is popular. The meat is delivered fresh from the market every morning, so they serve very fresh cuts.

The roaster can also be turned up to high heat, so you can grill the meat all at once, which guests also like because they can cook and enjoy plenty of meat even with a time limit.

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You can enjoy all kinds of meat here, including thick cut Heart and Outside skirt, as well as "Stamina Tsubo Karubi" marinated well in a garlic flavored sauce.

Another plus is that there are about four kinds of sauces, including miso (fermented soybean paste) and ume (Japanese plum), so you can switch up the flavors too.

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This restaurant is on the 4th floor of a building, about a 3-minute walk from Shibuya Station's Hachiko Exit. You can choose from à la carte, course meals, or All you can eat plans to enjoy Yakiniku.

It is said to have a clean and calm atmosphere. There are multiple Semi-private room spaces, so you can enjoy Yakiniku in a relaxed setting.

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The meat they serve centers on A4 and A5 grade Wagyu. They buy whole Wagyu cattle raised in Miyazaki Prefecture in Kyushu, and after an aging period, you can also enjoy meat with concentrated flavor.

If you make a reservation in advance, they also offer a service that lets you upgrade the meat grade.

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A recommended item is the "Hanasaki Tan Shio." This dish uses thick cut slices from the tender part of Wagyu tongue, with slits cut in so it opens like a flower when grilled.

Along with great Yakiniku, they also offer a plan with All you can drink for both alcohol and soft drinks.

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About a 5-minute walk from Shibuya Station in Shibuya Center-gai, this Yakiniku restaurant is popular for offering tasty Yakiniku at reasonable prices, with a focus on carefully prepared Horumon.

Inside, the space is casual, with pipe chairs and tabletop gas grills, creating an easygoing atmosphere where you can casually stop by in everyday clothes whenever you feel like having Yakiniku.

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The staff grill the meat you order on the grill right in front of you.

As they cook, they chat with you about the different cuts and tips on how to grill them, so you can enjoy the conversation too. The service where they also cut the meat for you is popular as well.

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Fresh Horumon can be ordered in small portions, so you can also enjoy comparing different cuts. The popular "Futago assortment" comes with an assortment of recommended cuts.

You can also enjoy Korean specialties such as Homemade kimchi, chijimi (Korean pancake), and Korean shochu.