Photograph:LupinLupin
Tenjin is the heart of Fukuoka City and an area packed with restaurants of every kind. From casual restaurants to upscale Teppan-yaki, there are plenty of places where you can enjoy great steak. This time, we have put together a list of popular steak restaurants in the Tenjin area.
Created: July 21, 2026
This article is based on1,178Tabelog reviews.
Table of Contents
Photograph:チャピログ
Akamiyakoshi is a restaurant where you can enjoy steaks made with Aged meat that has been aged for 60 days in a aging room. They also offer Special selections of lean beef from Kyushu, including Iki gyu (Iki beef), Saga gyu (Saga beef), and Miyazaki gyu (Miyazaki beef).
The interior, renovated from a kominka (traditional Japanese house), has a calm atmosphere with the warm feel of wood.
Photograph:和牛ジャーナル
The "Aged T-Bone Steak" here is known for its consistently great taste. By aging it over a long period, extra moisture is removed and the flavor becomes more concentrated.
It is said to have no greasiness, and even though it is filling, people can finish it with ease.
Photograph:ジョージランチ
The "Soft Tenderloin Cutlet Sandwich" served To finish the course is also popular. The meat is even more tender than it looks, and the bread is toasted just right.
Some say it paired perfectly with highballs and wine.
ジョージランチ
For the tongue and Chateaubriand, rock salt, mustard, soy sauce garlic, and wasabi were served on a small plate, and I quickly finished them while enjoying different flavors and tasting the meat’s natural umami and sweetness with the rock salt. Then came the katsu sando (cutlet sandwich) I had been waiting for. The doneness, the thickness of the meat itself, and its tenderness all stood out. It had a kind of great flavor that is hard to find.
Source:ジョージランチ's review
美味しい弁護士
The meat is substantial, and this is a very delicious restaurant!! As you would expect from a place that focuses on lean Aged meat, the quality of the meat was very high. Including the prices, it is easy to see why it is so popular. Taking the cost performance into account as well, I think this is a restaurant with a very high level of Manzoku.
Source:美味しい弁護士's review
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Photograph:aoimaruchan
CICADA is a charcoal grill restaurant located an 11-minute walk from Tenjin Station. One of its main draws is the live performance feel, as they finish the meat and Appetizers right in front of you.
You can enjoy the finishing presentation not only at the counter seats, but also from the table seats.
Photograph:hironovic
The course’s main dish, “honjitsu no oniku (today’s meat),” lets you choose your preferred type and cut by looking at the whole cuts of meat sourced that day.
You can also ask the staff for their recommendations. The cross section, cooked to perfection over a wood fire, is said to be a must see.
Photograph:きゅーわん
This is the aged Wagyu steak served as the "Today's Meat."
It is said to have a nicely seared, crisp outside while staying tender inside, and to taste great with just simple salt and wasabi. For a change of flavor, the house-made whole grain mustard also comes recommended.
茶太郎おじさん35784
For the akaushi (Japanese brown beef) steak, they grilled a chunk of meat over charcoal, then sliced it right in front of us at the lively counter. The condiments were garlic, mustard, salt, and wasabi. The garlic at the top left went especially well with it. The akaushi steak, fries, and red wine were incredibly delicious.
Source:茶太郎おじさん35784's review
Not only was the food delicious, but I was also moved by the staff’s small thoughtful gestures. I’m grateful that I was able to spend such a wonderful time enjoying great food in such a comfortable place. Thank you very much.
Source:https://www.doom.now.cc/en/fukuoka/A4001/A400103/40065954/dtlrvwlst/B514107961/
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Photograph:あんよ♪
TRATTORIA KIKUYA is a casual, bright restaurant where you can enjoy wood-fired steak.
It is a 15-minute walk from Tenjin Station. Located along the riverside in Nakasu, it also offers nice views from the windows.
Photograph:よじんけみし
The photo shows the main wood-fired meat dish from the "Makiyaki Dinner Course." You can choose either "Kyushu-san (from Kyushu) mesu-gyu (female beef) Tenderloin" or "Kyushu-san (from Kyushu) kurobuta (Berkshire pork)."
The kurobuta is said to have a nice aroma, with fat that is rich but not heavy. Its tender texture is also excellent.
Photograph:しまはし
At lunchtime, they offer reasonably priced set meals such as the Imari-gyu (Imari beef) Lemon Steak.
The meat is said to be high quality, tender, and slightly sweet. Since it is served on a Teppan-yaki plate, diners say they can enjoy the juicy meat while it is still piping hot.
nanachi_773
The atmosphere of the restaurant is really lovely, and being by the riverside, it feels incredibly relaxing with the indirect lighting and candlelight!
Source:nanachi_773's review
みほこ3939
I enjoyed the wood-fired steak very much. The wine selection ranges from easy on the wallet options to more serious bottles, making this a restaurant that works for all kinds of occasions.
Source:みほこ3939's review
203
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Photograph:peach278
Hashi to Fork is a Teppan-yaki restaurant that focuses on ingredients from Kyushu. You can enjoy steak made with A5 rank Kuroge Wagyu (Japanese Black beef) from Kyushu, as well as fresh seafood.
All seats are at the counter. From any seat, you can enjoy the lively cooking right in front of you.
Photograph:きしころりん
The course meals are popular here, and they include “Special A5 Kuroge Wagyu (Japanese Black Wagyu) steak.”
The Wagyu is cooked to an excellent rare doneness, making it tender and juicy. It is full of umami, and it pairs well with a light grated daikon ponzu sauce.
Photograph:ハイランドパーク4.42
The "Live abalone steak and Special A5 Kuroge Wagyu (Japanese Black Wagyu) Tenderloin course," which lets you enjoy seafood Teppan-yaki along with steak, is also well regarded.
The "Live abalone butter soy sauce grill" is said to have a tender bite that overturns the usual firm image of abalone.
kit22
The roast beef that came out first was tender and very delicious. Next was awabi (abalone), and this was also so tender it practically melted away and was gone in seconds ww The meat (steak) was hearty, and for a meat lover like me, it was the best♪
Source:kit22's review
20210513
From the Appetizers to the fish and meat, pasta, and dessert, it was a very full meal. We sat right in front of the Teppan-yaki, and the performance was great too, with the meat grilled right in front of us.
Source:20210513's review
93
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Photograph:チャピログ
Just a 5-minute walk from Tenjin Station, Nikuyaki Sakaba Ni to Kyu is a meat bar where you can enjoy steaks made with Kyushu-produced A5-ranked Kuroge Wagyu (Japanese Black beef).
Inside, the restaurant has a modern feel that combines wood and concrete. It is said to be a calm, cafe-like space where you can relax.
Photograph:e30f8127080
The Nito-Kyu Steak is said to be tender, with more flavor spreading through your mouth the more you chew.
It also goes great with drinks like the house-made lemon sour and red wine. The steak options also include lean cuts and Outside skirt.
Photograph:まさvel
With courses built around a Meat lover’s feast, including steak as well as Nikugeki Roast Beef Nigiri and niku miso cucumber, this is a great place when you simply want to eat plenty of meat.
The meat sushi is a popular item, known for its melt-in-your-mouth texture.
まさvel
It was more than twice as good as I had imagined. I usually do not eat A5 grade beef, so it was my first time, but the kind of good taste you can tell from the first bite.
Source:まさvel's review
おけーはん
While mixing in avocado salad and mountain chain tripe in ajillo, the steak is still the real highlight. After going two weeks in a row, I can say there are three kinds: Ni to Kyu steak, lean meat, and Outside skirt, and every one of them tastes great and is tender!
Source:おけーはん's review
66
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Photograph:メイプル♡
Asagi is a Teppan-yaki restaurant on the 17th floor of Solaria Nishitetsu Hotel Fukuoka, directly connected to Tenjin Station. With its prime location on the top floor of the hotel, it offers a sweeping view of the Tenjin cityscape.
The interior has a chic and substantial feel, making it a great choice for a Special day.
Photograph:k-rei0927
The restaurant sources Special cuts of beef, including Imari-gyu (Imari beef), a branded beef from Saga, and serves hotel-style French courses.
The main steak is said to be so tender it melts in your mouth, with a rich, deep flavor.
Photograph:ナッツの日
The "Omar Lunch Course," where you can enjoy a Strip loin steak of kurogé Wagyu (Japanese Black Wagyu) and omar ebi (lobster), is popular.
They say you can still see the omar ebi moving before it is cooked. The belly section is said to have a nice plump, springy texture.
tkhkknmt
Everything was delicious. The dishes came out at just the right timing, and the chef cooked them right in front of us. Talking with the chef was fun too. The Strip loin Teppan-yaki with yuzukosho (yuzu pepper paste) was the best combination.
Source:tkhkknmt's review
ぷむ
From the Appetizers to the desserts, everything was very good. The kids' children's plate came with authentic Hamburger Steak, and for the Omurice you could even choose how firm you wanted the egg, which looked soft, fluffy, and delicious! And as expected, the main meat dish had sweet, juicy fat!! It was great.
Source:ぷむ's review
47
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Photograph:peach278
WHITE CROWN Seinikuten Nakasu is a by reservation only restaurant that is popular for casually enjoying Domestic Kuroge Wagyu (Japanese Black beef) Teppan-yaki steak.
Because they buy whole Kuroge Wagyu cattle, you can also try rare cuts that are not easy to find on the market.
Photograph:あーにゃ2525
The "White Crown Course" is a good value menu that comes with lean and marbled steaks, plus salad, soup, and rice.
The meat served that day varies depending on what they source. The Strip loin is rich with fat but not too heavy, so it goes down easy.
Photograph:まゆまゆ58613
Many people add the yukhoe carpaccio to their course meal. Whether you can order it or not is something you find out when you visit On-the-Day.
The meat is great, of course, and the mildly sweet sauce is also tasty. Reviews say the flavor goes well with both drinks and rice.
まゆまゆ58613
The meat is generous, simple, and delicious. The rice is also good. The tail soup is tasty too. This might be one of those hidden gems you almost do not want to tell anyone about lol
Source:まゆまゆ58613's review
hirova12
The meat is really tender, healthy, and light on the stomach. Every time you visit, you can try different cuts. You can also get refills of rice, and the rice is very tasty.
Source:hirova12's review
33
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Photograph:www.doom.now.cc
EBISUYA is a restaurant where you can enjoy wood-fired steak cooked on what is said to be western Japan’s first kaiten kassha-shiki makibi grill (rotating pulley-type wood-fire grill). Using a wood fire gives the steak a great aroma and a juicy finish.
It’s also nice that you can enjoy the night view from the glass-walled interior.
Photograph:キヤマノモコ
The course centered on Ozaki-gyu (Ozaki beef), which is so rare it is called legendary, is popular.
The "Makiyaki Ozaki-gyu no Akami Steak" is slowly grilled over time, and is said to have outstanding aroma and rich flavor.
Photograph:さち24
With the course, you can enjoy not only steak but also "Maboroshi no Wagyu Ozaki Gyu Nama Yukke (legendary Wagyu Ozaki beef raw yukhoe)." It is said to be a dish full of umami, with lean meat and fat so rich they even taste sweet.
The soy sauce based seasoning is also just right, making it so tasty that it naturally brings a smile to your face.
What makes this place great is that you can eat Ozaki gyu (Ozaki beef) yukhoe here⭐︎The meat is grilled over a wood fire using a machine imported from America, and it paired amazingly well with the wine the staff recommended, so I really enjoyed it.
Source:https://www.doom.now.cc/en/fukuoka/A4001/A400103/40048982/dtlrvwlst/B515320556/
mimi0309
All of the course dishes were good, but the yukhoe (Korean-style seasoned raw beef) and steak were especially outstanding. The restaurant also has a lovely atmosphere, and the staff were very pleasant, so I had a great time. Next time, I’d like to come back for a special occasion.
Source:mimi0309's review
38
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Photograph:エムナイン
At Nikuya Kuzan, an 8-minute walk from Tenjin Station, you can enjoy a wide range of meat dishes made with beef, pork, chicken, and kamo (duck). They use a four-step cooking process with charcoal and an oven, which gives the meat a tender and juicy finish.
Inside, the restaurant has a warm atmosphere, with stylish lighting that catches the eye.
Photograph:れいもち428
The specialty is the “Kagoshima Prefecture kuroge washu (Japanese Black Wagyu) mature cow T-bone steak.” Many people come here just for this dish.
It looks bold and hearty, but the texture is very tender, and the sweet fat unique to a thick cut of meat is said to be excellent.
Photograph:kasumi_ike
The "beef tartare" is also a popular dish. It is said to have an excellent balance of rich beef flavor and the accent of yakumi (condiments). Some guests even rave that it is "the highest level of deliciousness."
In addition, side dishes to order with the steak, such as the original "potato salad," are also well regarded.
kasumi_ike
Near Tenjin Station, tucked away at the back of Oyafuko-dori (Oyafuko Street), this restaurant has a grown-up atmosphere. The owner is a great conversationalist who enthusiastically explains the meat and the dishes. They asked about any dislikes at the start and adjusted things flexibly, which I really appreciated. Their carefully curated wine cellar also held a wide range of delicious wines.
Source:kasumi_ike's review
れいもち428
We had Wagyu sashimi, Wagyu and tongue steak, grilled vegetables, and more. Everything was delicious. Kuzan's otoshi (small appetizer) is always good!
Source:れいもち428's review
15