Yakiniku in the Ebisu area! 20 recommended places including spots where you can fully enjoy amazing Wagyu

Photograph:@なゆたぬき

Beef Kitchen Ebisu Ten, about a 2-minute walk from Ebisu Station, is a popular restaurant where you can enjoy carefully selected Kuroge Wagyu (Japanese Black beef) as Yakiniku.

The interior is clean and stylish. It is equipped with smokeless roasters, so you can fully enjoy Yakiniku without worrying about odors clinging to your clothes.

Photograph:かなきち君★

You can order the Yakiniku either as a course or à la carte.

The Most Popular option is the "Beef Kitchen Course." It includes popular cuts such as premium beef tongue, Special Outside skirt, and large-slice Strip loin, so it is a good choice if you are not sure what to order.

Photograph:アメフクラおじさん

The house specialty, "Oban Strip loin ~ Sukiyaki Set ~," is served in a style where you wrap it around egg and a small rice ball before eating.

The restaurant staff will attend to the cooking, so you can enjoy it at your preferred doneness! The Strip loin served sukiyaki style is said to be especially delicious.

Photograph:御陽

At Yakiniku Ryori Gyukichibiyori, about a 3-minute walk from Ebisu Station, you can enjoy Yakiniku made with Wagyu from Kyushu along with Japanese cuisine.

The Japanese modern interior has a calm atmosphere and is said to feel very comfortable. There are also Private rooms, where you can fully enjoy great meat in a quiet setting.

Photograph:もう一度食べたい旨グルメ

This is the house specialty, "koganezuke (Saikyo miso-marinated dish)".

The Strip loin marinated in Saikyo miso (Kyoto-style sweet white miso) takes on a light miso flavor when grilled, which pairs perfectly with the rich taste of the fat and makes it excellent. They say that taking a bite with rice makes you feel happy.

Photograph:御陽

This is the "Comparison of Extra Thin and Thick Cut Beef Tongue," served in the "Gyukichi Biyori Sono Ni Course."

The staff grill it so the outside turns crisp and fragrant while the inside stays nicely juicy. The bounce and rich flavor of the thick cut tongue are said to be especially impressive.

Photograph:あさんて

Yakiniku USON is a Yakiniku restaurant on the 6th floor of FPG links EBISU, about a 3-minute walk from Ebisu Station.

The chic and stylish interior mainly features sofa box seats along with Semi-private rooms, so you can relax and enjoy Yakiniku at your own pace.

Photograph:ひなろぐ

They serve Special cuts of beef, mainly A5-grade Matsusaka-gyu (Matsusaka beef), along with Kobe-gyu (Kobe beef), Sendai-gyu (Sendai beef), and Yamagata-gyu (Yamagata beef).

The finely marbled Special kalbi is said to be thick cut yet rich with fat, and so tender it melts in your mouth. It also pairs well with red wine.

Photograph:蒼_ao

The beautifully cut "jo-tan shio (premium salted beef tongue)" is as tender as it looks, while still letting you enjoy the signature texture of beef tongue.

It is seasoned with salt and pepper, so it tastes great even without adding anything. They recommend changing up the flavor with the wasabi and lemon served on the side.

Photograph:senac253

"Yakiniku Ushimitsu Ebisu Honten" is a Yakiniku restaurant located on Le Soleil 3 M1F, about a 2-minute walk from Ebisu Station.

The interior has a chic wood-based design, and in addition to table seating and box seats, there are also fully private rooms, so you can enjoy dinner in a private setting.

Photograph:misaki0613

They also offer dishes that add French and Italian touches to Yakiniku.

The "Shio-yakimono (salt-grilled platter)" in the course includes three kinds: Special tongue root, Hanging tender, and tsurami (part of the cheek). The Special tongue root is served in a style enjoyed with lemon jelly and fresh pepper.

Photograph:みかん7795

The popular "Ultimate Ushimitsu Rice ~Wagyu, uni (sea urchin), ikura (salmon roe), kani (crab)~" can be enjoyed both as part of a course or à la carte.

To finish, they top fluffy rice cooked in a pot with beef and egg yolk, along with seafood such as uni, ikura, and kani. It is said to make the whole dinner feel like a luxurious experience.

Photograph:エンリケ（小川えり）

Kameido Horumon Ebisu Ten is a Yakiniku restaurant about a 2-minute walk from Ebisu Station.

The interior has a cozy retro-modern feel. There are 32 seats in total, with counter and table seating, and it is said to always be bustling with many customers.

Photograph:mild wolf

The standard Yakiniku menu includes options such as premium kalbi, premium Outside skirt, and the limited-quantity thick cut salted tongue.

The thick cut tongue gets even more fragrant when grilled over charcoal, making it perfect not only with rice but also as a snack with beer.

Photograph:ysx0128

Many people come here for the super fresh Horumon, grilled over charcoal.

From classics like “marucho” and “jo-mino” to rare cuts like “Hatsumoto” and more, the menu has a wide range. If you are not sure what to choose, the “Nyumon assortment” is said to be a good pick.

Photograph:レイニー・ホワイト

Yakiniku Motoyama Ebisu Ten, about a 4-minute walk from Ebisu Station, serves high quality meat with a focus on Wagyu through Yakiniku.

The wood toned interior is said to be a calm space with warm lighting. There are table seats and Private rooms, so you can relax and enjoy your meal.

Photograph:ちにゃこ♡

The popular "akami ushi 3-kind assortment" lets you enjoy rare lean cuts such as "momo-shin (center round)" , "kuri (part of the shoulder)" , and "Tenderloin".

These carefully selected A5-ranked branded Wagyu cuts are very fresh, and they say you can fully enjoy the rich flavor that only high quality meat offers. There were also reviews saying the meat has plenty of fat and tastes incredibly good.

Photograph:A子｜東京グルメ

The "Niku Renga (meat brick)" is also one of the popular menu items.

When they sear the entire surface of a block of Triceps brachii and cut it, it turns into a great dish packed tight with the meat’s rich flavor! If you switch things up with the three sauces—garlic butter soy sauce
・wasabi salt
・yuzu kosho (Japanese citrus pepper paste) sauce—you can enjoy it all the way to the last bite.

Photograph:www.doom.now.cc

Niku Azabu Ebisu Ten is a Yakiniku restaurant just a 1-minute walk from Ebisu Station, where instead of grilling the meat yourself, skilled staff grill every cut to perfection for you.

The interior has a calm atmosphere with a chic color scheme. There are counter seats with a bar-like feel and table seating that works well for groups.

Photograph:masar207

In addition to beef such as Kuroge Wagyu (Japanese Black Wagyu), they also offer pork, chicken, and other meats.

This is the “Kuroge Wagyu A5 Rank Rare Cut 3-Type Tasting Comparison.” You can try tomosankaku (part of the thigh), shinshin (part of the round), and kamenoko (part of the round) all at once, so it sounds highly satisfying.

Photograph:naoki0819

This restaurant offers special sauces to match the meat.

There are 8 kinds in total, including the classic sweet savory sauce, grated daikon ponzu, lemon, and house made sauce. Since each cut is eaten with a different sauce, you can enjoy new flavors with every bite.

Photograph:paru1717

Yakiniku Yoin, about a 3-minute walk from Ebisu Station, is a restaurant where you can enjoy Yakiniku along with hard-to-source Japanese sake and wine.

The interior has a chic, modern design with black as the main tone, and there are box seats, Semi-private room seating, and Private room seating, so you can enjoy conversation and your meal at your own pace.

Photograph:biyouns

The “Tan 3-shu assortment” is an assortment of thin sliced premium tongue, thick cut premium tongue, and tongue side.

You can enjoy the texture and flavor of each cut. They season it with shio-koji (salted rice malt), and the thin sliced premium tongue is said to stand out for its gentle savory finish.

Photograph:Gopachi⭐︎

Rare cuts also appear in the course.

On one day, there were two kinds in the photo: kuri (a rare beef cut) and enpitsu (a rare beef cut). The kuri was tender and nicely marbled, while the thick cut enpitsu had fine marbling throughout. They let you enjoy the rich flavor of lean meat and the sweetness of the fat at the same time.

Photograph:けりんのグルメ

Ebisu Yakiniku kintan is a Yakiniku restaurant where you can enjoy Special Yakiniku such as kuroge wagyu (Japanese Black Wagyu) along with wine.

The refined interior has a luxurious feel. In addition to table seating and sofa seating, there are also Private rooms available for parties of 2 or more, so you can enjoy dinner without worrying about the tables next to you.

Photograph:yasuh861

"30-day Aged KINTAN" is a luxurious signature menu item that lets you enjoy three cuts of the famous aged tongue at once: tanmoto (base of the tongue), tansaki (tip of the tongue), and tansuji (tongue muscle).

Each cut of tongue is slowly aged for 30 days, making it tender and packed with flavor. It also pairs perfectly with wine.

Photograph:coruja.gourmet

To finish, the house specialty "foie gras and truffle stone pot bibimbap" is recommended.

This luxurious stone pot bibimbap, filled with the rich aroma of truffle, lets you fully enjoy the deep, rich flavor of foie gras. It is more filling than it looks, so it seems like a good choice to share with everyone.

Photograph:グルメ兄さん20120423

Yakiniku Ichinana-san is a counter-only Yakiniku restaurant with easy access, about a 1-minute walk from Ebisu Station.

The compact interior is full of energy and always has a lively feel. Making the most of the counter-style setup, the staff will suggest how to cook each cut of meat and the best time to eat it.

Photograph:ponyo_

"Negi Tappuri Katamari no Harami" is one of the restaurant's signature dishes.

This dish features a block of Special Premium Outside skirt, cooked crisp on the outside and juicy inside, and served with a Large size helping of negi (green onions). Eaten with ponzu sauce and karashi shoyu (mustard soy sauce), it is so good that you will finish it in no time.

Photograph:Jのぶらり旅

They have a full lineup of perfect To finish dishes, including "Tappuri Niboshi Reimen (cold noodles with plenty of dried sardines)" and "beef tendon udon."

Among them, the popular choice is the "beef tendon Indian curry." This authentic curry tastes slightly sweet on the first bite, then the spice builds after, creating a great balance.

Photograph:コビン・ケスナー

Sake to Yakiniku New Tomii is a Yakiniku restaurant about a 1-minute walk from Ebisu Station.

The interior features concrete walls with neon style decorations. There are counter seats facing the open kitchen and table seating, so you can enjoy Yakiniku in a casual setting.

Photograph:harehare_34

The menu centers on Wagyu, and also offers jidori (local chicken) from Yamanashi Prefecture and fresh lamb shipped directly from Australia.

The "Four Horumon assortment" is an assortment of Colon, pork liver, marucho, and wakka. Each piece is large, with rich sweet fat and an irresistibly bouncy texture.

Photograph:さちグルメ

The popular menu item "green onion salt tongue" is grilled by the staff, and it is said to come out perfectly cooked and juicy.

You can wrap it with the green onions and eat it as is, or enjoy it with the two kinds of lemon dipping sauce, and both are said to be delicious.

Photograph:目白ネーゼ

Ebisu Yakiniku Horumon Fuji is a Yakiniku restaurant just a 1-minute walk from Ebisu Station, and reservations are a must.

The clean interior has a cozy feel with a somewhat nostalgic atmosphere. There are counter and table seats, making it a great spot to casually enjoy Yakiniku.

Photograph:MOTO7781

The signature "Miso Horumon" is a popular menu item that has many repeat fans.

The Horumon is well marinated in a secret miso sauce, and when grilled over a shichirin (charcoal brazier), its toasty aroma is said to whet the appetite. It has a plump, springy texture, and the sweet richness of its high quality fat fills your mouth.

Photograph:ピノのグルメ日記

One of the popular menu items is the "Beef Tongue with green onion salt," topped generously with green onions.

Plenty of salt sauce and chopped green onions are piled on top of thinly sliced Beef Tongue. The simple salty flavor brings out the good taste of the tongue, while the sharp bite and crisp texture of the green onions add a nice accent.

Photograph:ちーこログ

Counter Yakiniku Fukami is a Yakiniku restaurant on the 8th floor of Ebisu Hiroo Square, about a 3-minute walk from Ebisu Station.

The interior, based around black tones, is a stylish space centered on counter seating. You can enjoy Yakiniku with a lively, live-cooking feel right across the counter.

Photograph:koizum!

For Yakiniku, they serve Special cuts of meat from the Shibaura slaughterhouse and fresh Horumon.

The “Tri-tip” has an excellent balance of lean meat and fat. It is cut to just the right thickness, so you can enjoy the texture of the lean meat and the sweetness of the fat.

Photograph:seiji nomura

The akami rosu (lean loin), coated in a rich soy sauce based tare, goes perfectly not only with drinks as a snack but also with plain white rice.

This high quality lean meat has little fat, yet it is moist and tender, and is said to be so good that you'll want another serving.

Photograph:肉姫《東京焼肉》

Koshitsu Yakiniku Fujimon Ebisu is a Yakiniku restaurant located about an 8-minute walk from Ebisu Station, in an area just slightly removed from the bustle around the station.

The upscale interior lets you enjoy dinner in a private setting. In addition to Private room counter seating for 2 people, the restaurant also offers table Private rooms and zashiki (tatami room) Private rooms.

Photograph:Ann2525

This is the "Meat assortment Salt 3 Kinds" served in the "Fujimon Course".

Jo-tan (premium tongue), negi-tsutsumi tan (tongue wrapped with green onion), and premium Outside skirt are seasoned with house-made salted sauce, house-made tasty green onion sauce, and Saikyo miso (Kyoto-style white miso) with shio-koji (salted rice malt) and sake kasu (sake lees). It has a good amount and offers a high level of satisfaction.

Photograph:iroiro.eater

Signature dishes unique to Fujimon, such as the "maki-yaki (wood-fired) Staub rice" and "Fuji-maki," are also said to be very good.

The "Gokujo Tenderloin Cutlet Burger" served in the course is a standout item, with a Tenderloin cutlet sandwiched in jet-black buns made with bamboo charcoal, and the sharpness of whole-grain mustard adding a nice accent.

Photograph:www.doom.now.cc

Kabuto Ebisu Honten is a Yakiniku restaurant tucked away on a back street about a 3-minute walk from Ebisu Station.

The upscale interior has a dimly lit, stylish feel. All rooms are partitioned Private rooms, so you can relax at your own pace without worrying about other people looking over. A VIP Private room is also available for an extra charge by the hour.

Photograph:プリン·テラス王子

The "Limited to 3 groups per day: Gokujo Saga-gyu (premium Saga beef) Course," which is only possible because they buy whole Saga-gyu cattle, is a luxurious menu where you can enjoy a range of cuts such as Triceps brachii, premium kalbi, marbled kalbi, and premium salted beef tongue.

It is said to be so delicious that you may forget to talk and simply get lost in the meal.

Photograph:霜降り女

"Saga gyu (Saga beef) rare cuts, 3 kinds (salt)" lets you enjoy today's recommended rare cuts in thick slices.

There are two seasoning options, salt and sauce, and the simple salt is said to let you enjoy the rich flavor of the meat directly. They also recommend comparing only the rare cuts.

Photograph:murat313

YAKINIKU FIFTY-FIVE TOKYO Ebisu Ten is a Yakiniku restaurant located on B1F of the American Bridge Building, about a 5-minute walk from Ebisu Station.

The interior, based on warm wood tones, has a chic atmosphere like an adult hideaway. You can step away from the noise of everyday life and enjoy dinner while relaxing.

Photograph:そのへんの大学生

The photo shows one of the restaurant's top recommended menu items, the "Akami 3-shu assortment," where you can enjoy a chef's selection of three recommended lean meat cuts of the day.

The lean meat from A4-rank female wagyu (Japanese beef) is said to have just the right amount of fat, letting you enjoy the rich flavor that is unique to lean meat.

Photograph:rkrfq

The “Special premium tongue” has fine marbling, a tender texture, and a melt-in-your-mouth taste.

When you carefully grill it and eat it with green onions and salted kombu kelp on top, the sweetness of the fat matches the salty, savory taste of the salted kombu kelp so well that it is said to be so good you will not be able to stop eating.

Photograph:www.doom.now.cc

"Oroshi) Shinjuku Shokuniku Center Kiwami Ebisu Ten" is a restaurant about a 2-minute walk from Ebisu Station where you can enjoy Yakiniku made with Special Domestic beef and pork.

The compact interior has the feel of a classic Yakiniku restaurant. If you want to enjoy a relaxed dinner in a private setting, the Private room is recommended.

Photograph:Tom718

"Late Night Lunch" is a popular menu item with Yakiniku, All you can eat, and All you can drink.

The momo (round, sauce flavor) + neck pi-toro (fatty neck meat, miso flavor) comes with the meat marinated in sauce ahead of time, so it tastes great even without any dipping sauce. It goes really well with rice and is perfect when you want to dig into a lot of meat!

Photograph:チョコレート大魔王つーしゃん

The thick cut "tan-shio (salted beef tongue)" is also a menu item with many repeat fans.

After grilling it slowly and squeezing lemon over it, you can enjoy the crisp bite unique to tongue and its juicy flavor.

Photograph:twinkle384

"Yakiniku Kokonomi" is a Yakiniku restaurant about a 3-minute walk from Ebisu Station, where you can enjoy comparing Mikumano-gyu (Mikumano beef), raised in a World Heritage area, and Takenotani Tsurugyu (Takenotani vine cattle), the original strain of Japanese Black.

The interior is a refined white-based space. Every room is either a Semi-private room or a fully private room, so you can relax and enjoy Yakiniku to the fullest.

Photograph:絶品過ぎグルメ

The "Kami no Ushi Mikumano-gyu (Mikumano beef) Makuake Special Course" is a luxurious course where you can enjoy a variety of cuts of Mikumano-gyu.

The photo shows the rare cut "Tri-tip." It has fine marbling, and they say its rich sweetness and umami, along with the melt-in-your-mouth texture unique to marbled beef, are especially impressive.

Photograph:cherrynda

In the course, the "Hi hamburger," which appears depending on the day, is a great item with a bun crisp on the outside and a juicy patty sandwiched inside.

The rich sauce pairs well with cottage cheese, and it is said to be so good that you will want another one.

Photograph:www.doom.now.cc

Yakiniku Toraji Ebisu En Ten is located a 2-minute walk from Ebisu Station.

The modern interior, done in black and wood tones, is made up mostly of Semi-private room seating, giving it a strong sense of privacy. You can relax like you're in your own living room while enjoying Yakiniku.

Photograph:グッサン♪

The "Special Course" lets you enjoy signature dishes from Yakiniku Toraji, including Special cuts of meat and salted beef tongue.

To finish, it also comes with "reimen (cold noodles)," which makes it highly satisfying. You can choose from three seasoning options: "shioyaki (salt grilled)," "tareyaki (sauce grilled)," or "kuromisoyaki (black miso grilled)."

Photograph:ごめんねこにゃーご

They are said to be particular about the various kinds of tongue they serve.

The "Tongue 3-Cut Assortment" comes with premium tongue, tongue trimmings, and tongue tendon, along with garlic-loaded green onions. Some reviews also said they liked being able to compare and enjoy small portions of each.

Photograph:KEIJI_

Yakiniku HACHIHACHI 29TOWN is a stylish Yakiniku restaurant where you can enjoy Kyushu-raised kurogemawagyu (Japanese Black Wagyu).

The lively interior has a homey feel, and you can take your time and enjoy your meal. It often fills up, so arriving early is recommended!

Photograph:LeeQT

The “Rare Cut 5-piece assortment” is a popular menu item that lets you try small portions of different cuts.

The five kinds, including tomosankaku (tri-tip), Knuckle main muscle, Outside knuckle, and Sirloin cap, each have different sweetness and umami in the fat, making this a fun plate to compare and enjoy. Tomosankaku is said to have an irresistibly melt-in-your-mouth texture.

Photograph:nondakurelife

The beautifully sliced “tan-shabu (beef tongue shabu-shabu)” is a dish with a unique crisp texture.

With one bite, juicy meat juices overflow, and it is said to be amazingly good. The fresh tang of lemon also makes it nice and refreshing to enjoy.