Yakiniku in Shizuoka Prefecture! 20 popular spots by area that will fill you up

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A high-end Yakiniku specialty restaurant located a 6-minute walk from Shizuoka (Shizuoka) Station. They say you can fully enjoy top-quality Wagyu in a stylish space centered on Private room seating.

Unusually for a Yakiniku restaurant, it offers a wide selection of rare Japanese sake, so you can enjoy pairing it with Yakiniku.

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Manyo-gyu (Manyo beef) from Tottori Prefecture is a branded meat that very few restaurants in Shizuoka carry. It is known for fat with a low melting point, giving it a texture that melts smoothly on the tongue.

By grilling it simply with salt, they bring out the full rich flavor of the lean meat. You can enjoy various cuts and parts.

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They are also known for their various Horumon specialties sourced from the Tokyo Metropolitan Central Wholesale Market Meat Market, one of Japan’s leading meat markets.

The “Special Beef Horumon (Colon)” is said to have crisp edges that show its freshness at a glance. Thanks to careful preparation, it has no off notes at all.

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A sister restaurant of the popular upscale Yakiniku restaurant Yakiniku Ushinari in Shizuoka City. The appeal of this restaurant is that you can enjoy high quality meat in a casual setting. The interior is modern and stylish.

It is a 3-minute walk from Hiyoshi Station. With four train lines running through the station, it is easy to access from the city center.

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Their biggest focus is the freshness and quality of the meat. They cut it only after an order comes in, and adjust the cut for each part.

The popular "Negi-Tan Shio" is said to have an outstanding springy texture unique to tongue. It is pleasantly firm yet easy to bite through, and they recommend enjoying it with wasabi for a clean, refreshing taste.

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They also offer Horumon, with a lineup of Special cuts. The "Mix Horumon" is an assortment that lets you enjoy all the best cuts of the day at once.

You can enjoy a range of flavors, including "Colon" with its rich fatty taste, "Heart" with its crunchy texture, and "rebaa (liver)" with its creamy, full flavor.

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Sumibiyakiniku Nakagomi Seinikuten is a Yakiniku restaurant run directly by a butcher shop, where you can enjoy high quality meat at low prices. They offer Special A4 and A5 rank premium Wagyu selected at Kobe Chuo Ichiba (Kobe Central Market).

Each table has a smokeless roaster, which people say is another nice touch because there is less smoke. The spacious box seats are also said to be very comfortable.

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They are particular about female Kuroge Wagyu (Japanese Black beef), known for its low fat melting point and fine marbling. Grilling it over charcoal on a shichirin (small charcoal grill) adds a nice smoky aroma, and they say it tastes best simply seasoned with salt.

The "karubi (short rib)" is said to have an elegant texture that never feels too heavy despite its rich fat, and it melts smoothly in your mouth.

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The set menus served at lunch are popular.

The "Wagyu Yakiniku Lunch" comes with high quality Wagyu kalbi (Korean-style short ribs), along with side dishes, soup, and salad. The namul and kimchi are also Homemade and tasty, and the rice is said to be cooked up glossy and beautiful.

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Yakiniku Tora Go is a sister restaurant of Yakiniku Hanten Kyoshoen, which operates multiple restaurants in Shizuoka Prefecture, and is known as a place where you can fully enjoy A5-ranked Kuroge Wagyu (Japanese Black beef).

The interior is spotless and has a calm atmosphere. There are many Private room seats and partitioned seats, so the layout lets you dine without worrying about the people around you.

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They carefully select the Kuroge Wagyu (Japanese Black beef) in the best condition that day with an expert eye, maintain strict hygiene control, and cut it only after you order before serving it right away, so it keeps a juicy flavor with no off notes or unwanted taste.

The photo shows the "Special assortment platter," which comes with standard cuts such as loin, short rib, and Outside skirt.

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The A la carte menu is served in small portions, with about four slices of meat per order. That makes it nice that you can try a range of different cuts at a reasonable price.

Their specialty, the “Toro Horumon,” features plump and springy Horumon, with dashi stock and sudachi (Japanese citrus) as the hidden flavors. The sweetness of the fat and the bright acidity are said to go very well together.

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Yakiniku Nikuwarai Showacho Honten is a Yakiniku restaurant that serves Shizuoka Sodachi (special Wagyu from Shizuoka) and Omi Beef, one of Japan’s three major Wagyu brands.

The interior is compact with 22 seats in total, and it has a lively, homey feel. The seating is Sunken kotatsu seating, so you can relax and enjoy your time.

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The owner came from the meat wholesale business. Drawing on that experience, he carefully selects the meat and serves it with cuts that bring out its best flavor.

Even the sauce, a key part of Yakiniku, is all homemade. The sweetness of the fat, the fragrant aroma of the charcoal fire, and the deep flavor of the sauce come together as one.

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One item that gets a lot of rave reviews is the "Premium thick cut salted tongue." People say they were amazed by how tender it was, so tender that you would never guess from how thickly it is cut.

Grilling it over charcoal gives it a juicy finish, and with each bite, the rich flavor fills your mouth.

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About a 3-minute walk from Shizuoka Station, Motsu no Gen-chan Honten is a Yakiniku restaurant known for its popular Horumon. Locals love this spot because they can enjoy Yakiniku and drinks here.

The inside is said to have a lively mood like an izakaya (Japanese pub). With the scent of smoke in the air, the sound of meat grilling makes for pleasant background music.

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The menu centers on charcoal grilled Yakiniku focused on Horumon, with a wide range that includes lean A5 Kuroge Wagyu (Japanese Black beef), marbled cuts, and à la carte dishes.

The "Meibutsu Shio Mino" is known for the crunchy texture of fresh Mountain chain tripe, and you can enjoy it simply with salt grilling. They also recommend wrapping it in vegetables before eating.

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The most popular item on the menu is “Meibutsu Tetchan (signature beef large intestine).” This cut, from the cow’s large intestine, is thoroughly marinated in spices and a sweet and savory miso sauce.

When you bite into it, the sweet richness of the fat spreads through your mouth, and the deep sauce and the fragrant aroma of charcoal grilling come together for a flavor that pairs perfectly with beer.

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Yakiniku Horumon Nishihara Shoten is a Yakiniku restaurant about a 5-minute walk from Shizuoka Station, where you can enjoy fresh Horumon specially selected by the owner, along with thick cut meat and rare cuts.

The interior is clean and has a simple layout. A well equipped ventilation system is another plus, helping keep odors from clinging to your clothes.

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The signature menu features more than 20 kinds of Horumon, which the owner carefully selects at the market every day. They thoroughly prep each cut to keep it fresh, creating a plump texture with no off notes.

The “Horumon assortment” lets you enjoy a range of cuts with different kinds of bite all at once, from crunchy textures to soft Lung textures.

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You can choose your meat with house-made tare (sauce), salt, or a spicy savory seasoning. The house-made tare is seasoned with Korean yangnyeom, and it has a mildly spicy taste with a bit of tang.

The meat is thoroughly marinated in the sauce, which removes any off notes from the Horumon and brings out its best flavor.

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Makoto no Yakiniku Izu Yakiniku Honori is a Yakiniku restaurant run directly by a butcher shop, and it is very popular with locals. It is located on a back street off National Route 135 in Ito City, and it also has parking.

The space is casual and reminiscent of a Japanese-style izakaya, and it is said to be a lively place to enjoy Yakiniku.

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Making the most of the strengths of being directly run by its own butcher shop, this restaurant serves A5 rank Kuroge Wagyu (Japanese Black beef) "Honori-gyu." By purchasing whole cattle, it also offers a full range of rare cuts.

In addition to beef, it also carries some of Japan's leading meats, including "Nasu Kogen Buta (Nasu Highland pork)" for pork and "Daisen-dori (Daisen chicken)" for chicken.

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The "Thick Cut Outside Skirt" is a standout dish cut to more than 2 cm thick, with a great, satisfying bite. It has a good balance of lean meat and fat, so you can really enjoy the natural flavor of the beef.

It is the most popular item, so it often sells out. It is a menu item you will want to order early if possible.

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Horumon Momoko is a Yakiniku restaurant specializing in Kuroge Wagyu (Japanese Black beef), just a 5-minute walk from Numazu Station. With a stylish interior that feels almost like a café, it is attracting attention as one of Numazu’s notable spots.

They also offer a wide selection of drinks, and one of the highlights is that you can enjoy Korean dishes such as samgyeopsal as well.

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The owner goes to the meat center every morning to buy directly, with a focus on very fresh meat. The Horumon is carefully prepared in their own way, so it has no off notes and keeps its nice springy texture.

They use a Teppan-yaki griddle shaped to let excess fat drain off, which is another plus because you can enjoy it in a lighter way.

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Many reviews rave about the “Kuroge Wagyu (Japanese Black beef) Special liver.” The edges stand up straight, and it looks obviously fresh at a glance.

It is said to have no off notes at all, with a touch of sweetness and a melt-in-your-mouth texture that tastes amazing. Reviewers say it is irresistible for liver lovers.

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Mukuge is a Yakiniku restaurant where you can enjoy Special Wagyu and Korean food. They also offer a good value All you can drink menu, so you can drink as much as you like within the time limit.

The restaurant has two floors, with counter seats and Semi-private rooms with Sunken kotatsu seating on the first floor, and fully private rooms on the second floor. It is a place you can use for many different occasions.

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They prepare the meat using their own method, and among the menu items, the pictured "Jo Harami (premium Outside skirt)" and "Jo Nama Horumon (premium fresh Horumon)" are especially good. The meat locks in its savory flavor, making it excellent.

They also offer a full range of Korean dishes, including the thick cut pork belly "samgyeopsal" and "tteokbokki," Korean rice cakes simmered in a sweet and spicy sauce.

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There is also a rare menu item limited to just 5 servings a day. The tongue is covered with plenty of green onions and seasoned with a salt sauce. Reviews also rate it highly, saying the meat kept a nice texture while still being tender.

The garlic really comes through, and it is said to go perfectly with rice.

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FAR YEAST ATAMI is a popular Yakiniku restaurant where you can enjoy Ozaki Gyu (Ozaki beef), with only about 40 head distributed in Japan, along with craft beer. It is located in Atami, in eastern Shizuoka, an area known for its hot springs and nature.

The stylish interior has a grown-up feel and is said to offer a hideaway-like space.

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You can fully enjoy Ozaki-gyu (Ozaki beef), known for its refined fat and rich flavor. The photo shows the “lean meat Special.” It is said to be tasty because it is well seasoned.

There is also a wide range of menu items you can enjoy in a luxurious style, such as “yaki-suki,” where you dip Yakiniku into raw egg before eating it, and “thick-cut steak.”

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At lunch, you can enjoy Yakiniku as a set meal. The slightly sweet fat pairs well with white rice. It is a good value set that comes with tasty side dishes such as kimchi and namul.

They also offer craft beer that you can order any time of day, and its distinctive flavors go well with Yakiniku too.

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Matsusakagyu Yakiniku Sora is a Yakiniku restaurant that serves A5 grade Matsusakagyu (Matsusaka beef). They also have a full selection of alcohol, including whiskey and Japanese sake that pair well with the meat.

Another plus is that every seat is equipped with a smokeless roaster that helps reduce smoke and odors. There are counter and table seats.

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They use A5-rank Matsusaka-gyu (Matsusaka beef) for every cut, including rare parts that can only be taken in very small amounts from a single animal, as well as well-marbled kalbi and Horumon. Many say the high-quality flavor is excellent.

The Outside skirt in particular gets high praise, and people say it tastes great no matter how many times they eat it.

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The "tan (beef tongue)" is said to have a nice sauce seasoning, and it tastes great when eaten with the green onions served alongside it. You can tell how tender it is just by looking at it.

People also say that beyond the meat menu, every dish is strong across the board. The "kimchi assortment" topped with nagaimo (Japanese yam) and daikon radish is also said to be good as a palate cleanser.

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Omi Yakiniku Horumon Sudaku Numazu Ten is a restaurant where you can enjoy Yakiniku made mainly with Omi gyu (Omi beef), and it is about an 8-minute walk from Numazu Station.

It also has fully private rooms and Semi-private room seating. The layout is designed so both large and small groups can spend time comfortably here. The uniquely shaped roasting stove, which you do not often see at other restaurants, is also worth checking out.

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The Yakiniku centers on Omi-gyu (Omi beef), and the house specialty, "Omi-gyu karubi (Omi beef short rib)," is said to be outstanding for its overflowing juices. It has plenty of rich fat, but some people also said it never felt heavy and was easy to enjoy.

It also pairs perfectly with freshly cooked, steaming hot "Shizuoka Kensanmai (rice from Shizuoka Prefecture)."

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Horumon made from parts such as the small intestine, known for its springy texture, is also popular. Many reviews say it was fresh, had few off notes, and tasted great.

The "Tsubozuke Omi Gyu (Omi beef) Special Nama Horumon" is soaked in a jar filled with sauce, so the flavor really sinks in and goes great with rice.

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Fujisan Yogan Yakiniku Aburi is a restaurant where you can enjoy Yakiniku grilled on lava stone from Mount Fuji, which sits between Shizuoka and Yamanashi. It is a 1-minute walk from Gotemba Station.

The interior has a calm atmosphere, with Sunken kotatsu seating at tables and fully private rooms, creating a space where you can relax and unwind.

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This restaurant uses only Domestic Kuroge Wagyu (Japanese Black Wagyu) and heifers that have never given birth. The far infrared effect of the lava stone brings out just the right level of grilling, so you can enjoy the meat at a perfect doneness.

The rice is Gotemba Koshihikari. It is said to be such delicious, premium rice that it is even served in first class by airlines.

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This is "Tan Shio," grilled Beef Tongue. It uses the tip of the tongue, which is known for its pleasant bite. By grilling it on lava stone, the meat stays from getting too tough, so you can enjoy it with a tender texture.

If you wrap the grilled tongue with the green onions served alongside it, it tastes light and fresh, and is said to be excellent.

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Yakiniku Fujimi Fuji Ten is a Yakiniku restaurant where you can enjoy high quality meats including kuroge wagyu (Japanese Black beef) in a modern space, and they are said to be very particular about seasonings such as sauce and salt.

There are five types of seating, including fully private rooms and Sunken kotatsu seating. Every seat has a luxurious feel, so you can enjoy an indulgent meal.

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The "Atsugiri Tan Steak (thick cut tongue steak)" is popular for being thick yet tender, and the kurokegyu (Japanese Black beef) "karubi (short rib)" and "Outside skirt" are said to be outstanding, with sweet rich fat that fills your mouth.

If you want to fully enjoy the popular meats, they also offer courses featuring high end Yakiniku.

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The popular choices To finish include “bibimbap” and “gukbap.” “Bibimbap” is a dish topped with namul (seasoned vegetables), meat, and more, and some say the “stone pot bibimbap” served in a hot stone bowl was especially good.

“Gukbap,” a Korean dish that combines soup and white rice, can also be enjoyed like a soup dish. It goes down easy.

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Sumibiyakiniku Omura is a popular restaurant built around the concept of "healthy Yakiniku," where you can enjoy high quality Miyazaki gyu (Miyazaki beef) together with fresh vegetables from Mishima City in the eastern part of Shizuoka Prefecture.

The warm orange lighting stands out inside the restaurant. They offer several types of seating, including open window-side seats and Semi-private rooms with Sunken kotatsu seating.

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They use Special meats such as Miyazaki-gyu (Miyazaki beef), known for its top quality texture and beautiful marbling, and Fuji Yusui Pork (pork raised with the blessings of Mt. Fuji). The sweet fat and tender texture make it excellent.

For rice, they use Gotemba Koshihikari (Koshihikari rice from Gotemba), grown with the clear waters of Mt. Fuji.

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The "Sampa Set," which lets you enjoy Yakiniku wrapped in vegetables for a healthy meal, uses freshly harvested vegetables from contracted farmers. The selection changes daily.

Their house made kimchi is also well liked. It goes well with the meat, and reviews say it had a nice balance of sweetness and heat with a rich taste.

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This Yakiniku restaurant offers All you can eat Kuroge Wagyu (Japanese Black beef) in a range of different grades. It is located in Gotenba, a city in Shizuoka known for its abundant nature.

Inside, there are table seats and zashiki (tatami seating), so you can choose what suits the occasion. It also has Private rooms where you can enjoy your own space.

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All you can eat lets you order as much of your favorites as you want within a limited time. This restaurant also offers a wide variety of Kuroge Wagyu (Japanese Black Wagyu) dishes. They even have spices just for Wagyu, such as sansho (Japanese pepper) and grated daikon ponzu.

They also offer ingredients you can grill and enjoy besides meat, including seafood and vegetables.

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The creative meat dish nikuzushi (meat sushi) is also said to be delicious. The rich, fatty meat is a great match with the rice.

Besides meat, you can also enjoy standout dishes you would expect from a Yakiniku restaurant, such as chijimi (Korean savory pancake) packed with seafood and reimen (cold noodles), which are light and refreshing To finish.

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Sumibi Yakiniku Hinokuni Hamamatsu Nakata Honten is a Yakiniku restaurant that buys whole Special cattle, so you can fully enjoy a wide range of cuts without waste. They grill over charcoal, and you can enjoy authentic Yakiniku.

There are also Semi-private room seats where you can dine at your own pace without worrying about the people around you.

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This whole-carcass butcher shop is said to stand out for its wide variety of meat dishes. They offer rare cuts such as Tri-tip and well-marbled zabuton (chuck flap), and the Horumon lineup is also not to be missed.

Cooking them over charcoal adds a nice smoky aroma and brings out even more of the meat's flavor.

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"Koyoi Kagiri no assortment (Tonight Only Assortment)" is a set that lets you enjoy Yakiniku like a course meal on a single plate, with Special cuts, Horumon, and more.

On one visit, they got to enjoy A5-grade kuroge wagyu (Japanese Black Wagyu). It is a filling menu and is recommended for first time visitors.

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Yakiniku Yanosuke is a Yakiniku restaurant where you can fully enjoy Omi gyu (Omi beef) from Shizuoka Sodachi, and it is a well known restaurant with more than 20 years of history. They are said to offer a wide lineup of cuts.

The restaurant has the calm feel of a standalone house, with Sunken kotatsu seating that lets you relax your legs, and the dark color scheme creates a grown up atmosphere.

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They offer a wide selection of carefully chosen Kuroge Wagyu (Japanese Black beef) dishes known for their fine texture and rich flavor, with a range of cuts to enjoy centered on items like the "Wagyu Premium Loin" and the "Top-grade Thick-cut Outside skirt."

They are particular about cutting the meat only after an order is placed, which helps lock in the flavor when it is served.

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What brings out the meat even more are the rock salt and house made sauces. They always keep 8 kinds of well matched sauces on hand, including amadare (sweet sauce) and umakara-dare (savory spicy sauce). They recommend eating the tongue and Premium Loin with rock salt.

They also have many well known drinks that pair nicely with Yakiniku, including Mao and Hakkaisan, as well as Japanese sake.

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Yamagatagyu Yakiniku Gyuubei Soan Hamamatsu Entetsu Ten is a restaurant where you can enjoy Wagyu sourced from around Japan in Shizuoka, and it is located inside Entetsu Hyakkaten (Entetsu Department Store), directly connected to Hamamatsu Station.

The interior has a calm atmosphere with 64 seats in total. It also has sofa seating and Private rooms, giving it a private feel.

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You can enjoy a range of high quality cuts such as short rib and loin. They are said to have a good balance of fat and lean meat, with a tender texture that still has a nice bite.

With the assortment, you can compare different cuts and enjoy the different flavors of the meat.

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This restaurant is popular for its high quality lunches. In addition to the meat, the set comes with salad, soup, and more, making it very filling.

Reviews also say the ishiyaki bibinba (stone pot bibimbap), baked in a stone oven after you order, is recommended.