Popular Yakiniku around Nakameguro Station! 20 recommended restaurants

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Beef Kitchen Nakameguro Honten, about a 6-minute walk from Nakameguro Station, is known as a place where you can enjoy high quality A5 rank kuromage wagyu (Japanese Black Wagyu).

Inside, the restaurant offers a stylish space where you can casually enjoy Yakiniku, with chic sofa seating and fully private rooms, making it easy to use for many different occasions.

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By using cutting methods suited to each part, they turn Kuroge Wagyu (Japanese Black beef) into even better Yakiniku.

For rich and flavorful lean cuts, the popular choice is the rare cut "akami assortment (lean meat assortment)," which includes cuts such as kurashita (part of the Chuck Eye Roll) and shinshin (a cut from the center of the round).

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The photo shows a large Strip loin served sukiyaki style, a popular item whether ordered A la carte or as part of a course.

Like sukiyaki (Japanese hot pot), you dip the grilled beef in egg before eating it. As it cooks through, the fat in the Strip loin melts out, bringing rich flavor and sweetness.

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Ebisu Ushimitsu, about a 5-minute walk from the west exit of Ebisu Station, is part of a popular Yakiniku group with several sister restaurants across Tokyo.

They pay close attention to every detail, from how the meat is cut to how it is grilled. The restaurant is by reservation only and has fully private rooms throughout, making it perfect for occasions when you want to value privacy.

Thanks to the staff’s attentive full service, you can fully enjoy Yakiniku that brings out the best in high quality Wagyu.

The five type Beef Tongue assortment is a dish you can enjoy while comparing each one’s unique character, from differences in seasoning to the cut.

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They also serve creative dishes that blend Yakiniku and sushi, with seared meat placed on shari (sushi rice) and eaten together with nori (seaweed).

Along with simple classic Yakiniku, this is a place where you can discover new ways to enjoy Wagyu, with seasonal flavors and seasoning added to it.

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Yakiniku Horumon Kinju Nakameguro offers a carefully selected wine list, where you can enjoy the pairing of Yakiniku and wine.

The clean interior also has a lively feel, making it a good fit for a wide range of occasions. It also has counter seats and fully private rooms.

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High quality meat sourced by the owner, who trained at well known restaurants. Among them, the "Special Nama Tan Shio (salted fresh beef tongue)" is said to be especially good, with a tender and juicy texture.

Reviews said that everything is good here, from Yakiniku to noodle dishes.

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The menu features popular Yakiniku dishes such as lean cuts and Horumon. The highly rated “Outside skirt,” a cut from the diaphragm muscle, is said to have rich flavor and a good balance of fat.

As this restaurant is busy with customers every day, it is best to make a reservation in advance.

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Sumibiyakiniku Horumon Ushigoro Nakameguro Ten is located a 3-minute walk from Nakameguro Station South Gate East Exit 2, in the Meguro Ginza Shopping Street, home to many specialty shops.

This restaurant is part of the Ushigoro group, which operates many Yakiniku restaurants. In a stylish setting, you can enjoy charcoal grilled Horumon and Yakiniku.

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The Horumon grilled over charcoal on a shichirin (small charcoal grill) is said to be irresistible, with a crisp, fragrant sear on the surface.

They carefully prepare Domestic beef Horumon, so it has no off notes, and with each bite, the fat and rich flavor spread across your palate.

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The signature item is a Horumon assortment with 6 kinds, 2 pieces each, per person.

You can choose your preferred seasoning, such as soy sauce or miso. Since each cut of Horumon has a different texture and flavor, the assortment is a great choice for comparing them.

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At Yakiniku Ponga Ebisu Ten, every room is a Private room, and with smokeless roasters and lockers, you can enjoy a comfortable Yakiniku experience with friends and family.

The Private rooms can accommodate anywhere from small groups up to 12 people. For groups of 6 or more, reservations must be made by phone.

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The popular "tatami negi tan shio" features plenty of negi (green onion) wrapped in beef tongue.

The juicy sweetness of the tongue pairs beautifully with the flavor of the negi, and that sense of balance is said to make it even more Manzoku.

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The menu features dishes made with Special ingredients from around Japan, including A5-grade Kuroge Wagyu (Japanese Black beef) and reduced-pesticide vegetables from partner farmers.

Reviews say the staff grill the food for you, so you can enjoy it without missing the best timing.

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This hideaway-style restaurant is located on the basement first floor of a building near Nakameguro Station. Stylish Japanese decor gives the place a calm atmosphere.

The seating includes Semi-private room seats with glass partitions and views of a small courtyard garden, as well as fully private room seats that block the view from around you.

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The "Uwasa no Tan Shio" is cut thin and large using an original method.

It has a different texture from the usual way beef tongue is cut, with a pleasant bite that keeps you coming back for more. The salt brings out the flavor, and the lemon gives it a refreshing finish.

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Making the most of the strengths of being directly run by a meat wholesaler, this restaurant is popular for Yakiniku featuring top quality cuts and rare parts.

The signature "Shikata tare karubi" is said to have rich fat without feeling heavy, and the sweet sauce pairs so well with it that it goes perfectly with rice.

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Yakiniku Ringo, which serves lean cuts of kuroge wagyu (Japanese Black Wagyu), is one of the well-known spots around Nakameguro.

The interior is done in chic tones and lit with soft indirect lighting. There is also a fully private room for groups of 4 or more.

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The Kuroge Wagyu (Japanese Black beef) selected by the owner personally comes from female cattle raised for at least 32 months.

The lean cuts are said to have light fat, with rich flavor and depth. They recommend the lean meat assortment, and you can choose either salt or sauce.

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There is a wide range of lean cuts, and you can even enjoy rare cuts. People say they are all high quality and delicious, and this is a restaurant loved by repeat customers.

In addition to Wagyu Yakiniku, courses that include kimchi (Korea’s 대표 fermented food) and noodle and rice dishes are also popular.

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Akaminiku Janka Nakame Ten is a new restaurant from Janka, a long-running spot in Dogenzaka, Shibuya. You head up to the restaurant on the third floor by a dedicated elevator.

With box seating and Private rooms, this Yakiniku restaurant works well for all kinds of occasions.

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The "signature" Ganso! Hon-nama Wasabi Karubi is a Japanese style dish enjoyed with hon-nama wasabi (fresh raw wasabi), which is native to Japan.

Starting from how it appears in the photo, you grill the karubi (short rib) one slice at a time. The flavor of the hon-nama wasabi goes well with the fat of the karubi, making it very tasty.

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You can enjoy Miyazaki-gyu (Miyazaki beef), a brand of beef from Miyazaki Prefecture that won the Wagyu championship in four consecutive competitions.

It is known for its finely marbled fat (sashi) and high-quality aroma. The top recommendation is the lean meat in particular, which is healthy and packed with flavor.

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At Daikanyama Yakiniku kintan, which has a casual atmosphere, you can enjoy Special branded beef.

There are classic modern fully private rooms, so taking your time over Yakiniku while chatting sounds nice too (private room charge applies).

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They stock a lineup centered on branded wagyu such as Hida-gyu (Hida beef), Sendai-gyu (Sendai beef), and Matsusaka-gyu (Matsusaka beef).

The “Hida-gyu Outside skirt,” which you grill until both sides are nicely seared, is said to fill your mouth with meat juices and flavor with every bite.

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"30-nichikan Jukusei KINTAN" is a popular menu item that lets you compare tongue base, tongue tip, and tongue sinew. The seasoning is just right, and the rich, concentrated flavor of the Beef Tongue is said to be excellent.

At this restaurant, you can enjoy it in many ways, with lunch, dinner, and courses with All you can drink.

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It is located along Yamate-dori, a short walk from Nakameguro Station. Manten is a Yakiniku restaurant known for its great Horumon.

Inside, the friendly atmosphere makes it easy to enjoy Yakiniku solo at the counter or have Yakiniku with friends over drinks at a table.

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When you order Yakiniku, they seem to set up a shichirin (charcoal brazier) at your table.

As the fat from the Horumon drips onto the charcoal, the toasty aroma is said to bring out its flavor even more. Alcohol such as Japanese sake and whisky also goes well with Horumon.

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They offer a wide selection of beef and pork Horumon, with no off notes or overly distinctive flavors to worry about, so you can fully enjoy their rich taste and texture.

The lineup includes kopuchan (small intestine), known for its jiggly fat, and Honeycomb tripe, the cow’s second stomach with a springy texture, and they also have a Horumon assortment.

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"Yakiniku Reimen Tetchan Nakameguro Ten" is built around the concept of “a classic neighborhood Yakiniku spot brought back to life for today.” Inside, you can enjoy Yakiniku and drinks in a relaxed, comfortable space.

(Each) table is equipped with its own exhaust duct, so the smoke from the Yakiniku is not much of a concern.

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One of the signature menu items is the "Akaniku-mori (red meat platter)." The karubi (short rib) is tender, and the juices that spread through the meat and the sauce are said to be very good.

The restaurant is also particular about its sauces. The momi-dare (marinade sauce) is rich, while the tsuke-dare (dipping sauce) has a nice tang.

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The "Horumon Platter" is also a popular menu item, and the sweet flavor of the Horumon goes perfectly with the sauce.

Be sure to order alcohol such as sours or highballs to go with your Yakiniku. They serve them in generously sized mega mugs.

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Kabuto Nakameguro Ten is easy to get to, about a 1-minute walk from Nakameguro Station, on the 2nd floor of Raffine Nakameguro.

It has a luxurious all-Private room layout, and there is also a VIP fully private room with its own restroom ((Each) room charge applies). It is perfect for occasions when you want to create a Special touch, such as a birthday.

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This is a specialty restaurant for Saga-gyu (Saga beef), a branded beef known for top class quality across Japan and for meeting strict grading standards.

You can try rare cuts such as zabuton (a cut from the Chuck Eye Roll) and Sirloin cap, which comes from the tip of the rump.

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The Yakiniku lunch featuring Saga gyu (Saga beef) is also popular. You can choose from several sets, including a limited quantity Gozen set with A5-rank assorted cuts and the "[Popular] Kabuto Gozen set," served with salt and sauce.

Besides Yakiniku, you can also enjoy Saga gyu in Japanese Hot Pot dishes such as shabu-shabu and sukiyaki.

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Koshitsu Yakiniku Fujimon Ebisu is a Yakiniku restaurant where every seat is in a Private room, with various types including Sunken kotatsu seating, a counter for two, and Semi-private room spaces divided by curtains.

In the calm and upscale interior, you can fully enjoy carefully selected Yakiniku. Another talking point is the eye-catching presentation of dishes such as the Yakiniku menu item Fujisanchomori assortment and the signature dish Fujimaki.

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At this restaurant, which focuses on Domestic Japanese Black Wagyu, you can enjoy Yakiniku with extra care put into it, such as tongue cut thick and premium Outside skirt marinated in Saikyo miso (sweet white miso from Kyoto).

They also offer a wide variety of standout dishes, including Wagyu sashimi and Wagyu nigiri.

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For a special occasion, the "Fuji Sancho assortment (for 2)" is also recommended, with meat arranged in a tower shape.

Other popular choices include the luxurious "Goraiko Sukiyaki (for 2)," where you enjoy Yakiniku with truffle scented egg.

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Horumon Matsuda HANARE is an authorized direct-delivery restaurant for the brand beef Shiretoko-gyu (Shiretoko beef).

The interior has an all-Private room layout, making it easy to use for family meals or gatherings with friends. You can reserve just a seat or book a course.

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"Shiretoko-gyu (Shiretoko beef)" is a rare Japanese Black Wagyu raised at Ohashi Bokujou (Ohashi Farm) in Ozora, Hokkaido.

Its fat is said to melt in your mouth with rich flavor and sweetness, while keeping a well balanced taste that never feels too heavy.

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The signature “HANARE-yaki” is a specialty dish made with lightly seared top-grade A5-ranked Kuroge Wagyu (Japanese Black beef) Strip loin served over rice and enjoyed with a soy milk paitan sauce.

For classic Yakiniku, the “Jo Tan” known for its rich marbling and the popular Jo Outside skirt are also recommended.

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At Chokuso Nama Horumon Nakasei along the Meguro River, you can enjoy Yakiniku on the terrace while taking in the beautiful cherry blossoms in spring.

The interior has the welcoming, slightly nostalgic feel of a taishu sakaba (casual Japanese pub).

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The Horumon comes straight from the producer to the restaurant, so it is extremely fresh. It has no off notes, and they offer rich fatty cuts, cuts with a nice texture, and rare cuts.

This is authentic Horumon Yakiniku grilled over charcoal on a shichirin (small charcoal grill).

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If you have trouble choosing from the menu, the top recommendation is the "Popular Horumon 5-item assortment," which includes kashira (temple meat) with little fat and shirokoro, which is best grilled until nicely browned.

There is also an All you can eat course that includes some menu items such as Horumon, Special beef, and à la carte dishes.

Miwaku no Shichirin Ranman is a Yakiniku restaurant on the second floor of the Senyo Nakameguro Building, with a homey atmosphere that also includes counter seats and sofa seating.

The drinks range from standard draft beer to shochu and wine, with assorted varieties available in alcohol options. Since you can eat and drink well here, some reviews said they would like to use it as a second stop.

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The regulars' favorite, the Wagyu Outside skirt, is cut into thick cubes yet stays tender, juicy, and delicious, which people really love.

They recommend cooking the surface slowly and enjoying it medium rare. The Combo of wasabi soy sauce and meat juices is said to be outstanding.

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"Premium Horumon" is also one of the signature menu items. Fresh Wagyu Colon is served with the restaurant's original salty seasoning.

The slightly sweet salty seasoning is said to bring out the flavor of the Horumon.

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Yakiniku Saimon is a much talked about spot where you can enjoy a new style of Yakiniku in a modern and stylish space with the feel of a hidden retreat for adults away from the city's bustle.

At lunchtime, sunlight streams in through the windows for a casual atmosphere, while at dinner it has an ambiance that is perfect for a special occasion or other Special day.

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A new style of Yakiniku is drawing attention, pairing Wagyu with micro herbs that are highly nutritious and rich in aroma and flavor.

As many as 20 kinds of micro herbs grown in soil. They freshen the richness of the meat fat and give it a refined taste.

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The thick cut look of the "Special tongue" already builds your appetite.

This popular dish has a lightly crisp and fragrant seared surface, while the inside stays juicy and full of flavor. The fresh aroma of lemon brings out the appeal of the tongue.

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"Yakiniku Horumon Ryu no Su Nakameguro Ten" is a restaurant from the Osaka-born Ryu no Su Group, in an easy-to-stop-by location just a 1-minute walk from Nakameguro Station.

In addition to Yakiniku, the Osaka soul food specialty kasu udon (udon topped with crispy fried Horumon fat) is also popular.

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You can enjoy charcoal grilled Yamagata-gyu (Yamagata beef) Yakiniku made with cattle carefully raised with love on a contracted farm in Yamagata Prefecture.

The quality of the lean meat is said to be delicate, with a rich flavor. Options include the "Wagyu Ryunosu Five Stars (for two)," which comes with the day's recommended Wagyu, and kalbi, which is said to have light fat.

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You can order the Yakiniku menu from small portions, so you can try a variety of different cuts little by little.

There is a wide selection of Horumon, and the assortment that lets you compare different kinds looks great too. The rice that makes you want to eat it with Yakiniku is said to be freshly cooked in a kama (iron pot).

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This is Yakiniku Toraji Honten, a famous Yakiniku chain with locations across the Kanto region as well as Kansai and Kyushu.

The first floor has open-kitchen counter seating, and the second floor is equipped with Private rooms with Sunken kotatsu seating for groups.

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This restaurant is particular about meat quality, and the manager carefully checks and selects the best cuts every day.

The menu also features limited-quantity rare cuts such as the Kuroge Wagyu (Japanese Black beef) Strip loin "T-Steak" and the "Special Thick-Cut Outside skirt."

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Since it first opened, the restaurant has focused on thick-cut Yakiniku, letting you enjoy the meat’s flavor straight on.

The "Thick-Cut Salted Tongue" is said to be a satisfying dish with a great texture. They use fresh, never-frozen salted tongue and hand-cut it.

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Osaka Yakiniku・Horumon Futago Nakameguro Honkan has a grill for Yakiniku set up at each table. The grill is a model that was once discontinued and later brought back, showing the restaurant's special attachment to it.

The staff fill the place with energy, giving the interior a lively and bustling atmosphere.

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Here, Special beef is served at half portions and half price. It is a nice system that makes the restaurant easy to use for solo Yakiniku or everyday dining.

They also offer courses with food only and courses with All you can drink, so it is a good fit for family meals or when you want to have drinks with friends.

The popular Horumon is fresh and carefully prepared. Among the highlights, the four item “Futago assortment,” which includes hoso (small intestine) seasoned with salt and the legendary Outside skirt, has been loved since the restaurant first opened.

Even Horumon, which can be hard to tell when it is ready to eat, is grilled right in front of you by the staff.