Around Bashamichi Station with an exotic atmosphere! 18 recommended Yakiniku restaurants

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At Yakiniku House Otaki, just a 1-minute walk from Bashamichi Station, you can enjoy Yakiniku made with meat sourced from Yazawa Meat.

The clean interior has a stylish feel. In addition to table seating, the restaurant also has Private rooms, so you can relax and enjoy dinner at your own pace.

Photograph:ロン毛のおしゅし

Two courses are available, and the Otaki Course lets you enjoy Domestic Kuroge Wagyu (Japanese Black beef) A-5 short rib and loin, a rare cut assortment of 3 kinds, and a Horumon assortment of 2 kinds.

Among them, the rare cut tomo-sankaku (part of the thigh) is said to have rich marbling and almost melt in your mouth.

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The "jo-tan shio (premium salted tongue)" also available à la carte is a popular item that requires a reservation.

The exceptionally fresh tongue is cut thick, making it very satisfying to eat! One bite fills your mouth with juicy meat juices, according to reviews.

Photograph:ぴょん子

Yakiniku Tomi Yokohama Kannai Ten is located a 4-minute walk from Bashamichi Station.

The chic interior is a comfortable space with a calm atmosphere. Smokeless roasters are installed, which is a big plus because you can enjoy Yakiniku without worrying about odors. It also has fully private rooms to suit different group sizes.

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At dinnertime, they buy whole Kuroge wagyu (Japanese Black beef) from Kagoshima Prefecture, so you can enjoy a wide range of cuts through the à la carte menu or a course meal.

The staff carefully grills the "rare Chateaubriand," which is said to burst with flavor the moment you bite into it. They recommend eating it simply with wasabi or salt.

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The "Wagyu no Niku Piman" served as an Appetizers course dish is one item that lets you enjoy sweet and savory seasoned ground beef and the crisp bite of fresh green pepper.

The rich flavor of the meat and thick miso are packed into a juicy green pepper cup, and it is said to be so good that one bite will win you over.

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About a 7-minute walk from Bashamichi Station. Tachigui Yakiniku Jiromaru Noge Ten is a standing-style Yakiniku restaurant.

The compact interior also has counter seats, so you can casually enjoy Yakiniku on your own. One reason for its popularity is that you can order your favorite cuts starting from just one slice.

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The "gyutan (beef tongue) 5-kind assortment," which includes gyutan meatballs, is popular.

The toro-tan, tanmoto, tansaki, and tanshita are cut thick, letting you enjoy the differences in flavor and texture. The gyutan meatballs get even tastier when coated in the egg yolk served on the side, making them addictively good.

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One of the big draws is that you can casually enjoy not only standard cuts but also rare cuts.

The "ribumaki (rib cap)" in the photo has beautiful marbling, and with one bite, the rich flavor of the meat fills your mouth and you can enjoy its melt-in-your-mouth texture.

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Daitokuju Minatomirai is a Yakiniku restaurant on the 7th floor of Colette Mare Sakuragi, about a 7-minute walk from Bashamichi Station.

The counter seats inside are popular because they offer a panoramic view of Minatomirai. At dinner time, you can spend an elegant time while taking in the beautiful night view.

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You can enjoy Special Wagyu sourced from around Japan.

At dinner, they offer plans with All you can drink and plans where you can try rare cuts, and dishes such as the "Kuroge Wagyu (Japanese Black beef) Thick Cut Tongue" and "Strip loin sukiyaki" are said to be especially good.

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They also offer a wide lineup of tongue dishes, including "shio tan (salted beef tongue)" and "atsugiri tan (thick cut beef tongue)".

The photo shows the "tan tabe-kurabe (beef tongue tasting)" with "negi shio tan (green onion salt beef tongue)" and "jo shio tan (premium salted beef tongue)." Both are nicely marbled and so good you will not be able to stop eating.

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About an 8-minute walk from Bashamichi Station. Taishu Sakaba Noge Golden Horumon is a popular restaurant where you can enjoy high-quality Horumon with Yakiniku.

The lively interior is spread across two areas, the 1st floor and the terrace seating. There are counter and table seats, so you can casually enjoy Yakiniku.

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Many people seem to visit for the specialty dish, “shirokoro Horumon (grilled pork intestines).”

The house-made miso sauce brings out the sweet richness of the high-quality fat in the shirokoro, and it’s said to be so good you won’t be able to stop eating. The plump, bouncy texture is also said to be irresistible.

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The otoshi (small appetizer) cabbage is a popular item with free refills.

The super fresh, crisp cabbage is said to freshen your mouth after eating Horumon and cut through the richness. They recommend eating it with plenty of ume dressing poured over it.

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About a 9-minute walk from Bashamichi Station. Sumibi Yakiniku Doragon Karubi is a Yakiniku restaurant located on B1F of Dockyard Garden.

The upscale interior has dim lighting and a relaxed atmosphere where you can take your time. It is popular not only for dinner but also for lunch.

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You can enjoy A5-grade Miyazaki-gyu (Miyazaki beef) and Horumon shipped directly from Shibaura.

The must-try Negi Negi Tanshio (salted beef tongue with green onions) here wraps green onions in beef tongue and serves it on a skewer, making it easy to eat. Squeezing the lemon served on the side adds a fresh tartness and brings out even more flavor, they say.

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The “Kuroge Wagyu (Japanese Black beef) Staircase assortment” available as part of the course is an exciting dish that lifts your mood the moment it arrives.

It includes the restaurant’s signature Dragon Tongue, premium kalbi, cheek kalbi, marinated Outside skirt, and more, so you can compare a range of cuts at once, making it highly satisfying.

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Horumon Labo, a Yakiniku restaurant centered on Horumon, is a 5-minute walk from Bashamichi Station.

The Japanese-style interior is clean and comfortable. There are counter seats, table seats, and Sunken kotatsu seating, so you can relax and enjoy your time there.

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The popular menu item "Mix Yaki" is an assortment of 6 to 7 recommended cuts for the day, selected from beef, pork, and chicken Horumon.

The very fresh Horumon goes perfectly with the aroma of charcoal grilling and the house-made sauce, making it a great match for beer.

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Here are the Colon and the rare cut Sweetbread.

The Most Popular "Colon" has just the right amount of fat, while the "Sweetbread" is known for its rich flavor and soft, bouncy texture. Both are very fresh, and once you try them, you may find yourself coming back for more.

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Enjoy Chicken by1000, about a 7-minute walk from Bashamichi Station, is a Yakiniku restaurant specializing in chicken.

The stylish interior glows with Korean-style neon lights. It also has eye-catching Tiffany-colored Semi-private room and Private room options, so you can enjoy a Yakiniku dinner in a private space.

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This is the "Date-dori (brand chicken from Miyagi) Chicken Breast Green Onion Salt Grill" served in the "Enchiki Course Standard All you can drink."

The high quality breast meat is moist and tender, and its tasty flavor spreads with every bite. The spicy kick of the green onion salt on top adds a nice accent.

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The "Spicy Tebasaki Age (Spicy Fried Chicken Wings)" in the photo is said to be cooked with perfect heat, crisp and fragrant on the outside, juicy inside, and very tasty.

The spices are said to come through well, and it also pairs perfectly with beer. There were also reviews saying they are so good and such a nice size that you will want to order another serving.

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Yakiniku Carnival is a Yakiniku restaurant just a 1-minute walk from Bashamichi Station.

The clean interior has a modern and stylish feel. In addition to table seating, there are also spacious sofa seats where you can relax, making it easy to enjoy Yakiniku casually.

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The "Premium Course" at dinner lets you enjoy a variety of great meats, and it also comes with 2 hours of All you can drink, making it a popular choice for people who enjoy alcohol.

The "Wagyu Spencer roll with red wine" in the photo is a standout dish served with a red wine sauce. The meat, with its fine marbling, is moist and tender, and goes perfectly with red wine.

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The highly rated "jo-tan shio (premium salted beef tongue)" is said to have a light bite, followed by juices and rich flavor that spread through your mouth.

The thick cut tongue is seasoned with just the right amount of salt, and it pairs well not only as a snack with drinks but also with plain white rice.

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Wagyu Yakiniku Koan Yokohama Kannai Ten is a 5-minute walk from Bashamichi Station.

Inside the calm space, in addition to counter seats, they also offer tasteful Private rooms. There are table seats and Sunken kotatsu seating, so you can enjoy Yakiniku in the style you prefer.

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You can enjoy various cuts of A5-ranked Miyazaki-gyu (Miyazaki beef) as Yakiniku.

The "Takumi Cut Kalbi," cut in a crosshatch pattern, has beautiful delicate marbling, and each bite is said to overflow with flavor. It is said to be so good that you will never forget it once you try it.

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The "green onion salt tongue" made with imported beef tongue is served with the green onions on a separate plate, and you wrap them in the tongue before eating.

The thinly sliced tongue has just the right amount of fat, and the green onions add a nice accent with their slight sharpness and crisp texture.

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Sakuragicho de Yakiniku DOURAKU, about a 5-minute walk from Bashamichi Station, is a Yakiniku restaurant on the 4th floor of Cross Gate that specializes in kuroge Wagyu (Japanese Black beef).

The stylish interior has many seats facing the windows, and you can enjoy dinner while taking in the beautiful night view. They also have Private rooms available for parties of 2 or more.

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At dinner, you can enjoy high quality meat not only in courses but also à la carte.

The restaurant uses Special Kuroge Wagyu (Japanese Black beef) purchased whole, so you can compare the taste and texture of different cuts. The very fresh meat has fine marbling, and it is known for its rich flavor.

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The "Special Wagyu kuro-tan shio (salted black beef tongue)" is thick cut and very filling! It has just the right amount of fat, and is said to be so juicy and delicious you could keep eating it forever.

The crisp, springy texture unique to tongue is apparently so addictive.

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About an 8-minute walk from Bashamichi Station. Yakiniku Horumon Hamagyu is a Yakiniku restaurant specializing in beef Horumon.

The small interior, with 15 seats in total, has a homey atmosphere and feels comfortable. One of its draws is that you can casually enjoy Yakiniku even on your own.

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The "Setsumei Fuyo no Zuke Outside skirt" marinated in an exquisite secret sauce is a popular menu item that almost everyone who visits orders.

The meat is grilled slowly to give the surface a nice savory finish, and with one bite, rich flavor fills your mouth, making your rice disappear in no time.

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The Omakase Horumon assortment, arranged for you by the kitchen, is also one menu item you should not miss.

It comes piled with items like korikori (crunchy artery), shirokoro (grilled pork intestines), necktie steak, and Mountain chain tripe, so you can enjoy comparing the texture and flavor of each cut. Some reviews also say they like that the Horumon served changes depending on the day.

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The thick-cut "Wagyu Premium tongue" has beautiful marbling.

It is said to be so good, with a nice crisp bite and the sweet flavor of the fat standing out, that you will not be able to stop eating. If you squeeze the lemon served alongside to change up the flavor, you can enjoy it in a more refreshing way.

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The "Wagyu Premium Outside skirt" in the photo is a dish that lets you enjoy the rich flavor unique to lean meat, while still having just the right amount of fat.

The meat is grilled slowly and carefully, giving it a fragrant surface, and its juicy meat juices are said to spread across your mouth. It is so delicious that your bowl of white rice will disappear in no time.

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About a 5-minute walk from Bashamichi Station. Yakiniku Kazu is a restaurant where you can enjoy Yakiniku made with branded wagyu beef and Japanese dishes finished with Kamakura yasai (Kamakura vegetables).

The interior, full of Japanese charm, has a nice atmosphere and offers a space where you can relax. There are table seats, VIP seats, and Semi-private room seating.

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The "Omakase course" is a popular dinner menu that lets you enjoy both Special beef and domestically produced pork.

Starting with the "3 Kinds of Sauce-Grilled Meats" in the photo, it also includes "5 Kinds of Salt-Grilled Meats" and "3 Kinds of Miso-Grilled Meats." It is said to offer not only great flavor but also plenty of volume, making it highly satisfying.

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The "Tongue 3-Variety Assortment," available à la carte, lets you compare three kinds, including thick-cut tongue and salted tongue.

Among them, the thick-cut tongue is rich with fat, tender, and juicy. Reviews also said that the more you chew, the more flavor spreads, making it really tasty.

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Yakiniku Ushiwa, about a 3-minute walk from Bashamichi Station, is a Yakiniku restaurant where you can enjoy A5-rank Hida-gyu (Hida beef) shipped directly from a partner farm in Gifu Prefecture.

The chic interior is a cozy and welcoming space with a warm feel. There are zashiki (tatami room) seats and Sunken kotatsu seating, so you can stretch out your legs and relax while enjoying your meal.

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The photo shows rare cuts of Hida-gyu (Hida beef): shinshin, kamenoko, and Premium kalbi.

Shinshin is said to pack concentrated lean meat flavor and richness, while kamenoko offers both a pleasant bite and tenderness, making it juicy and delicious.

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The "Negi Tappuri Jo Tan Shio" is a popular menu item that almost everyone who visits orders.

With one bite, the juicy flavor of the beef tongue and the sharpness and aroma of the green onions spread across your palate and put you in a happy mood.

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Yakiniku Goji Kannai, about a 7-minute walk from Bashamichi Station, is a restaurant where you can enjoy Yakiniku centered on lean cuts of meat.

The interior has a calm feel, almost like a hideaway. There are table seats throughout, and each one is spacious so you can relax and enjoy your time.

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One of the popular menu items is the Premium Goji -feat. oroshi ponzu (grated daikon radish with ponzu sauce)-, named after the restaurant.

The beautifully marbled meat has a melt-in-your-mouth texture, and it is said to be so good with the light oroshi ponzu that you could keep eating it endlessly.

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This is the much talked about Wagyu Chateaubriand, known for being outstanding. After grilling, it is heated for about 5 more minutes with residual heat, bringing out an unbeatable tenderness and the rich taste you only get from high quality meat.

It is best enjoyed simply with fried garlic or wasabi soy sauce.

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Yakiniku DINING BULLS, about an 8-minute walk from Bashamichi Station, is a Yakiniku restaurant tucked away in a back alley of Noge.

With calm-toned lighting and high quality sofas, the interior has a hideaway feel and creates a grown-up space. One of its draws is that you can relax and fully enjoy Yakiniku at an easy pace.

Photograph:井之頭海五郎

They cut and serve the meat only after you order it because they want you to enjoy it as fresh and tasty as possible.

The Kuroge Wagyu (Japanese Black beef) Shimofuri Sangoshi is said to be an appealing menu item that lets you compare three kinds: zabuton (a well-marbled shoulder cut), Top blade, and Strip loin.

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The luxurious assortment of Premium Loin and premium kalbi (short rib) is a standout dish that releases melting fat and a savory aroma as soon as it hits the grill.

The premium kalbi lets you enjoy the rich flavor of the red meat, while the Premium Loin is said to be juicy and meltingly tender.

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A 2-minute walk from Bashamichi Station, this is a place where you can enjoy a new style of Yakiniku made with ingredients and spices from around the world.

The interior is a cool space with a monochrome theme. In addition to counter seats, there are table seats, and you can enjoy dinner in a stylish atmosphere.

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At this restaurant, the style is to wrap the meat with cilantro instead of Korean Perilla Leaves, or enjoy it wrapped in chapati like a taco.

There were also reviews saying that when you eat Ezojika (venison) and lamb with herbs, the rich flavor stands out and tastes so good it becomes addictive.

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The "T-bone steak," which lets you enjoy a comparison of filet and loin, is one dish you should definitely try.

The meat is slowly grilled so the outside is nice and fragrant, while the inside is packed with rich meaty flavor. It is quite filling, but the aroma of the spices whets your appetite, making it easy to finish the whole plate.