Enjoy great Yakiniku in the Akasaka area! 20 picks including places where you can savor top quality Wagyu

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Shishoku Yakiniku is a high-end Yakiniku restaurant tucked away on a backstreet, about a 3-minute walk from Akasaka-mitsuke Station on the Tokyo Metro Ginza Line and Marunouchi Line.

The space has a Korean modern feel and an out-of-the-ordinary atmosphere, with chairs by the Italian luxury furniture brand Cassina. The 1st floor has counter seating, and the 2nd floor is equipped with fully private rooms.

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The appeal here is the fully attended Yakiniku, with the meat carefully grilled to match each guest's preferences.

They use female Kuroge Wagyu (Japanese Black beef) from Kabasawa Shoten, available at only 2 restaurants in Japan. Their popular items include “Kuroge Wagyu Beef Tongue” and “Outside skirt.” The wine lineup is extensive, with red, white, and sparkling options.

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The "Beef Tenderloin Cutlet Sandwich" in the photo is a popular dish that people say you absolutely have to try when you visit.

You can order it as part of a course, but in response to people saying, "I want more!" you can also place an advance order when making your reservation. They serve it in a very generous portion, said to be about 3.5 times the volume of the course serving.

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Yakiniku Horumon Kinju is a Yakiniku Horumon restaurant about a 2-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line, and it is a well-known restaurant with several sister restaurants around Japan.

The cow illustration painted on the wall catches your eye, and the lively interior, with 10 table seats, is said to be part of its appeal, filled with energetic calls from the staff.

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They suggest the best way to grill each cut, along with carefully chosen slicing that brings out the best flavor of each part.

The popular choices are "tan (tongue)," "rebā (liver)," "Outside skirt," and "karubi (short rib)." Reviews also say you really can't go wrong no matter which meat you order.

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The popular Morioka reimen (Morioka cold noodles). Reimen is a noodle dish born in Morioka, Iwate Prefecture, known for its semi transparent noodles made mainly from wheat flour and starch with a firm, springy texture.

Even while in Tokyo, you can enjoy a hearty bowl just like the real thing in Morioka.

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Akasaka Misuji is a Yakiniku restaurant about a 2-minute walk from Akasaka-mitsuke Station on various lines, and it is a sister restaurant of the well-known Minami-Aoyama restaurant Yoroniku.

The table seats have sofa seating, so you can relax and take your time. They also have Semi-private room seating for up to 4 people.

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You can enjoy top quality Wagyu, cut beautifully like a work of art. Another popular point is that the staff, who really know their meat, grill it for you.

The thick cut “Beef Tongue” with beautiful marbling and the “Chateaubriand,” so tender it melts in your mouth without chewing, are the standard picks.

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The rare cut called "silk loin" is prized for its delicate quality. Lightly sear it as if just brushing it over the grill, and when you bring it to your mouth, it is said to melt with the juices for a refined taste.

To finish the meal, the restaurant's style is to end with Awa no "tenobe somen" (hand-stretched somen noodles), known for their pleasant firmness and smooth finish.

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Hachimen Roppi is a hidden Yakiniku restaurant without a sign, about a 2-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line, and the interior is said to be a stylish space lit with indirect lighting.

The restaurant has table seating, counter seating, and paid fully private room seating.
As it is by reservation only, be sure to check in advance before visiting.

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With the concept of “Yakiniku you’ll want to eat again tomorrow,” they serve Yakiniku prepared with care so it feels light and won’t sit heavy in your stomach.

They offer a wide range of courses built around premium branded beef, mainly pure Tajima-keitou-gyu (pure Tajima bloodline beef), and the “VIP Course with All you can drink,” which includes dashi (Japanese soup stock) reimen (cold noodles) and Clay Pot rice, is especially popular.

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The meat is seared right in front of you before it is served, so you can enjoy it at its best, and the standard choices are lean meat and marbled meat.

The photo shows the “Wagyu Premium Salted Tongue.” It is cut thick, yet still tender to bite through, with an excellent balance of salt.

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Oyaji no Ototo is a Yakiniku restaurant in a great location, about a 1-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line, and people also like its hidden back-alley feel.

Inside the simply decorated restaurant, there is table seating. It is a sister restaurant of the Oyaji Group, which also has a sister restaurant in Aoyama, so its quality is well proven.

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Meat experts serve each cut cooked to perfection for the best possible flavor.

They offer only the “Oyaji no Kiwami” course, which lets you enjoy the meat in the best order with salt, miso, and soy sauce. Reviews also say that the two kinds of Beef Tongue, comparing thick cut and thin cut slices, made for a rare experience.

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Not only the lean meat but also the Horumon is said to be top class.

The mouth-melting and incredibly tasty "Horumon" is finished with Oyaji Special sauce, while the irresistibly crunchy "Omasum" is cut into bold chunks. Both dishes clearly show the restaurant's skill.

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Yakiniku Horumon CHINTAN Akasaka Mitsuke Ten is a Yakiniku restaurant about a 2-minute walk from Akasaka-mitsuke Station on the Tokyo Metro Ginza and Marunouchi Lines, and it is said to be popular for serving great Yakiniku in a stylish space decorated with paintings by famous artists.

The restaurant also has Private room seating that can be used for a wide range of occasions, including business entertainment, celebrations, and group dinners.

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The popular menu item is "Goku Tan," a rare cut of tongue with only enough for three servings from a single cow.

It is said to offer the clean bite that only tongue has, along with a meltingly tender texture that is outstanding.
Tongue lovers should not miss this dish.

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The popular “Yukidoke Karubi” topped with a mountain of shiro-negi (white long green onion) makes a big impression at first glance.

It features karubi covered with green onion like a blanket of snow, giving it a light aroma and texture. The onion tones down the richness of the fat, and the pairing is so good that people apparently finish it in no time.

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Sumibiyaki Honma is a charcoal fire Yakiniku restaurant about a 3-minute walk from Akasaka-mitsuke Station on the Tokyo Metro Ginza and Marunouchi Lines, and the interior has a luxurious feel with solid counter and table seating.

People say the powerful ventilation keeps smoke from bothering you and prevents smells from sticking to your hair, making it a good choice for business dinners.

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You can enjoy Maezawa-gyu (Maezawa beef), one of Japan’s top luxury wagyu brands and a rare one that is hardly available in Tokyo.

The restaurant serves each cut with the best slicing and seasoning for that part of the meat, so their style is to skip sauce and enjoy it with wasabi or lemon.

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For cuts of meat and Horumon that are hard to grill, the staff will cook them for you with just the right heat.

The "Specialty: Premium Horumon" in the photo is Colon from grass fed beef, sometimes called a legendary delicacy. People say its rich umami and springy, snappy texture are seriously impressive.

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Akasaka Yakiniku KINTAN is a Yakiniku restaurant about a 3-minute walk from Tokyo Metro Akasaka-mitsuke Station, and its spacious, stylish interior has an easy-to-enter atmosphere even for first-time visitors.

It offers table seating including round tables, counter seating, and fully private rooms, which makes it easy to use for different occasions. It is also recommended for lunch.

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You can enjoy rare cuts such as “Platinum Tan” and “Hida no Beef Tongue”.

The signature item is the “Nihonichi no Strip loin Yukhoe Half & Half™.” They say it is a special menu item that pairs perfectly with rice or alcohol, as the fat melts when you lightly sear it.

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It is also often used for birthdays and special occasions, and the celebration plans are well developed.

They also offer menu items with a Special feel, such as "foie gras and truffle bibimbap" and "kuroge Wagyu (Japanese Black Wagyu) meat tree." They can also prepare message plates, and some say they were able to create a memorable day.

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Wagyu Yakiniku NIKUGEN Akasaka Ten is a casual Yakiniku dining spot located just steps from Akasaka Station on the Tokyo Metro. It is said to be a restaurant run by the company behind chains such as Yakiniku King, and it uses A4 and A5 Wagyu.

Inside, the space feels out of the ordinary, almost like being overseas. In addition to table seating, it also has fully private rooms.

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They suggest a free way to enjoy Yakiniku, and the appeal is a style that is not bound by the usual rules.

The popular "Brooklyn Style Thick Cut Large Steak" is boldly served in a Yakiniku cut. Pair it with several kinds of Brooklyn sauce and wrapping vegetables, and you can enjoy endless combinations.

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What makes this place appealing is its wide lineup, with not only Yakiniku but also dishes from around the world and a good selection of whiskey.

The pictured “Tomato Reimen (cold noodles)” and “Classic Reimen (cold noodles)” are charming dishes that look as good as they make you feel. The sherbet-like soup adds a nice accent, making each bowl light and refreshing.

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Yakiniku Horumon Kidoya is a casual Yakiniku restaurant about a 2-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. When you arrive, they welcome you with the festive sound of drums.

The spacious interior is lined with Sunken kotatsu seating, creating a lively atmosphere where you can enjoy a casual meal.

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They serve high quality meat selected with a sharp expert eye. Their fresh and varied Yakiniku is especially known for the Horumon and bara-yaki (grilled short plate).

They also offer courses that let you fully enjoy the meat, such as the Wagyu bara-yaki × endless rice course.

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The signature dish is “Wagyu bara-yaki (grilled short plate).” This dish pairs juicy meat perfectly with garlic and onions.

It comes in two kinds: stamina tare (rich garlic sauce) and shio tare (salt sauce). Some reviews say they really enjoyed digging into it piping hot right off the grill.

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Yakiniku Akasaka Eitoman is a Yakiniku kappo (Japanese-style course dining centered on grilled meat) restaurant about a 4-minute walk from Akasaka-mitsuke Station on the Tokyo Metro Chiyoda Line.

The counter seats are said to be popular, letting you watch large cuts of meat slowly grill over the open kitchen. There are also 2 fully private rooms that offer a private setting.

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This directly operated Wagyu specialty restaurant from its own ranch is known for meat quality that lives up to its motto, “Taking responsibility for everything from production to cooking.”

They offer a luxurious full course where you can enjoy an entire Kuroge Wagyu (Japanese Black beef), and a dedicated grill master cooks every cut with the ideal level of heat.

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The lunch menu's "Wagyu Demi-Glace Beef" is a popular limited-quantity item.

This dish is carefully simmered with Wagyu fat, tendon, small cuts of meat, and even beef bones to slowly bring out all the rich flavor, making it a luxurious plate that uses the whole cow without waste. Some fans even keep coming back just for this dish.

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KABUN-CHIKA is a Yakiniku restaurant about a 3-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. The calm interior, based on black tones, is known for its luxurious design and nicely out-of-the-ordinary atmosphere.

The restaurant has counter seats, table seats, and Private room options with a sense of privacy, making it a good choice for special occasions or business dinners.

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You can enjoy carefully selected Yakiniku, including rare cuts and exceptionally fresh Horumon. The lineup is wide, from lean meat to Horumon.

Among them, the Horumon stands out, with items like "jo-mino (premium Mountain chain tripe)," "Sweetbread," and "Small intestine" delivered fresh from Shibaura every morning, where that freshness directly leads to great taste.

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The a la carte menu is also wide-ranging, with everything from dishes that pair well with drinks to hearty rice dishes that are great when you want a full meal.

The photo shows the "kimchi fried rice." Its garlic-forward flavor is mellowed by fluffy eggs, and it is said to be so good that you will not be able to stop eating.

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Yakiniku Horumon Bonzu Akasaka Honten is a lively Yakiniku Horumon restaurant with great access, just steps from Akasaka-mitsuke Station on the Tokyo Metro Marunouchi Line, and the spacious layout with wide gaps between seats makes it easy to use.

The table seating can accommodate up to 9 people. There is also counter seating, so it is recommended for solo Yakiniku or an After-Party.

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This restaurant serves carefully selected top quality Kuroge Wagyu (Japanese Black beef). They use a full attendant style, with staff helping cook the meat so you can enjoy it at its best.

The photo shows the “Kuroge Wagyu no Nomeru Roast.” Its melt in your mouth taste is said to be popular with people of all ages.

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A popular menu item is the "Wagyu Zeppin Karubi." It features a large single slice of meat enjoyed with a house special sauce, with a thick texture and the sweet richness of the fat.

The standard way to eat it is to quickly sear it and coat it with egg, making it an easy match for both rice and alcohol.

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Kobe Gyu Yakiniku Nikubei Akasaka Honten is a Yakiniku restaurant about a 1-minute walk from Akasaka-mitsuke Station on the Tokyo Metro Marunouchi Line, and it is known for offering kobe gyu (Kobe beef) at reasonable prices.

In addition to table seating, it has many Semi-private rooms with partitions and fully private rooms. It is said to be a restaurant that works well for a wide range of occasions.

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Built around the concept of “Wagyu itto-ryu (whole Wagyu utilization),” the menu lets you enjoy the many different cuts from a single animal.

They grill everything at once over charcoal on a shichirin (small charcoal grill), which brings out a rich, toasty aroma. The Kobe beef comes with the restaurant’s original sauce, so you can enjoy comparing the differences between each cut.

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The popular menu item "KOBE BEEF Kin'iro no Kyukyoku Assortment" also looks gorgeous.

This assortment includes misuji (top blade), zabuton (chuck flap), premium salted tongue, Strip loin, and geta (part of the flank), among others. Reviews also mentioned the dry ice smoke effect, which added some visual fun.

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Ajitetsu Tokyo Akasaka Ten is a Yakiniku restaurant about a 1-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. It has a calm interior, and the layout makes it easy to use for different group sizes and occasions.

In addition to table seating, it also has Semi-private room and fully private room options, so guests can enjoy a sense of privacy.

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They use Kuroge Wagyu (Japanese Black Wagyu) and Kobe beef purchased by the whole animal at the Kobe auction market. They handle around 150 different cuts, and each one is served after natural aging suited to that specific cut.

They cut, grill, and steam the meat based on its condition, so you can enjoy each piece at its best timing.

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This Teppan-yaki is known for bringing out the rich flavor of Kuroge Wagyu (Japanese Black beef) and seasonal vegetables. It is a Homemade Teppan-yaki grill crafted by skilled artisans, designed to handle everything from steak and Yakiniku to shabu-shabu and sukiyaki.

People say the far infrared effect really brings out the natural flavor of the ingredients.

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Yakiniku Horumon Tasuki Akasaka Ten is a Yakiniku restaurant just steps from Akasaka BIZ Tower by Akasaka Station on the Tokyo Metro Chiyoda Line. In its modern and calm interior, you can take your time and enjoy good Yakiniku.

Along with table and counter seats, it also has Private room and Semi-private room options, so you can choose based on the occasion.

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This restaurant serves meat selected with Special care, seasoned to match each cut, in a fully attended style where the staff grills each slice one by one.

Because you can leave the cooking to them, you can enjoy Wagyu in its best condition. The daily rare cuts include onigiri (a cut named after a rice ball shape) and zabuton (a well-marbled shoulder cut), with a limited-quantity lineup.

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The popular "akami assortment (lean meat assortment)" comes plated on a dish arranged like a staircase. You can enjoy Premium kalbi (Korean-style short ribs), thick cut Premium Outside skirt, and the daily Wagyu lean cuts.

Reviews also said the luxurious presentation livened up parties.

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"Special Wagyu Yakiniku All you can eat Shingyukan Akasaka Honten" is a Yakiniku restaurant about a 2-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. The dining area has table seating with sofas at every seat, creating a space where you can relax.

It offers everything from rooms for small groups to Private room options for up to 8 people, and that ease of use is part of its appeal.

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You can enjoy All you can eat A5-rank Special Wagyu, including thick cut tongue, marbled Premium Outside skirt, and Premium kalbi.

The signature "Tsubo Kalbi" is a highly satisfying dish marinated in a rich sauce. The lineup even covers samgyeopsal and Horumon, making the table feel lively all at once.

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The lunch menu, where you can casually enjoy sumibi-yakiniku (charcoal grilled meat), is also popular. It offers a wide range of choices, including the "Beef Loin set meal," "Negi Tongue Salt set meal," and "Cold Noodles set meal."

Some say they could get free refills of rice and kimchi, which made for a very Manzoku meal.

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Yakiniku MUGEN Akasaka Mitsuke Ten is a Yakiniku restaurant about a 3-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line, and it is also well regarded for its grown-up atmosphere with views over the Akasaka cityscape from the windows.

There are counter seats, table seats, and fully private room seating, so guests can enjoy their meal at a relaxed pace. The Private room seats are popular, so booking early is recommended.

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They offer authentic Yakiniku you can enjoy over charcoal, featuring high quality Wagyu. Their house made sauce, prepared in house, adds aroma and richness, and each bite is said to bring a real sense of Manzoku from the first mouthful.

They also have a good selection of red and white wines chosen to pair well with the meat, and you can easily enjoy them by the glass.

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The house specialty, pork skin, "koptegi," is a fragrant dish grilled over yeontan (briquette charcoal) or charcoal. It is also a familiar ingredient in Korean street food, known for the springy texture that comes from its collagen.

The aroma that rises the moment it hits the grill whets the appetite, and it is often ordered as a snack to go with drinks.

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Yakiniku Kokokara Akasaka Ten is a Yakiniku restaurant about a 2-minute walk from Akasaka Station on the Tokyo Metro Marunouchi Line. The group started with its Honten in Kinshicho, Tokyo, and has expanded across the country, mainly in Tokyo.

The interior has a casual yet calm feel, with a user-friendly layout centered on table seating.

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You can enjoy super fresh Horumon, along with "Thick-Cut Tongue," "Thick-Cut Outside skirt," and "Thick-Cut Tenderloin," with the secret house sauce.

The popular "Densetsu-mori (Legend assortment)" features extra-thick cuts with an impact that will make you gasp. The staff carefully grills it for you until the very best moment to eat.

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The selection of drinks and rice dishes is extensive, and people say they all pair perfectly with Yakiniku.

The signature “niku-meshi (meat rice)” is said to have a great balance of sweetness and savory flavor, with some reviews calling it a taste unlike anything they had tried before. The fragrant crispy scorched rice is also hard to resist, and they say its one-bite deliciousness wins you over right away.

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Osaka Yakiniku・Horumon Futago Akasaka Ten is a Yakiniku restaurant located along Hitotsugi-dori, about a 3-minute walk from Akasaka-mitsuke Station on the Tokyo Metro Marunouchi Line.

The restaurant is styled after a nostalgic Korean barbecue spot, with pipe chairs and tabletop gas grills. Inside, 2000s J-POP plays, and the atmosphere is casual enough to drop in even in everyday clothes.

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They serve signature dishes you should try at least once, such as the "hamideru karubi (overhanging short rib)" and the "Futago assortment."

The popular "Kuroge Wagyu (Japanese Black beef) no hamideru karubi" is one dish you should try at least once. It boldly uses a single roughly 250g slice of Spencer roll, letting you enjoy four different cuts.

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The "Futago assortment" is an assortment of three kinds of Horumon: hoso shio (salted beef small intestine), Mountain chain tripe, and gen no Harami (rare Outside skirt). It is a popular menu item with many repeat customers.

Another nice point is that the staff carefully grills the meat for you, so you can enjoy it at its best.