Azabu-Juban area near Roppongi Station! 14 recommended Yakiniku restaurants

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Miyabi is tucked away in a quiet corner, a 7-minute walk from Azabu-Juban Station and away from the bustle of Roppongi.

This Yakiniku restaurant buys whole A5-ranked kuroke Wagyu (Japanese Black Wagyu) cattle, so you can enjoy a wide range of cuts in calm Private rooms. They also have an advisor who specializes in South African wines and can suggest a bottle that pairs well with the meat.

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The photo shows an assortment of rare cuts. They serve each cut in the best way for that part, with the right thickness and knife scoring.

Reviews also say that each one has an elegant sweetness in the fat and a melt-in-your-mouth texture.

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The "Obangiri Miyabi-gyu (Miyabi beef) roast yakiniku style shabu-shabu from Strip loin with white rice" is a luxurious dish in which the strip loin is quickly cooked on a hot lava plate and enjoyed with an egg yolk sauce.

The roast has a light, soft texture and melt-in-your-mouth tenderness, and it is said to pair perfectly with rice.

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Ushi ni Kanabo Azabu Juban, a 3-minute walk from Exit 4 of Azabu Juban Station, is a Yakiniku restaurant with fully private rooms at every table. The meat served here mainly centers on Omi gyu (Omi beef), a branded beef from Shiga Prefecture.

Inside, the restaurant has a luxurious space based on black tones, and some say the lighting is striking, almost spotlighting the meat like the star of the show.

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The "Hirewassan" is an original menu item that wraps Omi gyu (Omi beef) Tenderloin in a house made croissant.

The Tenderloin is said to be surprisingly tender, with juicy flavor in every bite. When you take a big bite, the aroma of cultured butter gently spreads through the air.

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They also offer a full a la carte menu in addition to the courses. The "Omi gyu (Omi beef) Sirloin cap" is a rare lean cut with beautiful fine marbling.

The more you grill it, the more its flavor stands out, and the fat is not heavy, so it is easy to eat.

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KABUN-AZABUJUBAN, right near Azabujuban Station, is a Yakiniku restaurant known for its fresh Horumon delivered direct from Shibaura every morning.

Inside, the exposed concrete walls stand out. Soft lighting with a black toned interior creates a calm atmosphere.

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The "goku-tan (premium beef tongue)" is said to be thick cut yet easy to bite through, with more sweetness coming out the more you chew.

Another reason for its popularity is that you can order it one slice at a time. Once grilled, it is very tender, making it irresistible for beef tongue lovers.

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The photo shows “kimchi fried rice,” and while its softly egg-wrapped shape looks like Omurice, it is filled with rich kimchi fried rice inside.

The mellow egg and the fried rice are said to go perfectly together, and it is popular as a satisfying dish that is just right to finish the meal.

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A 5-minute walk from Azabu-Juban Station, VinIX on the basement level is a Yakiniku restaurant that brings out the flavor of Aged meat with French techniques.

It features a solid, weighty design inspired by a bank vault. The stainless steel doors and every part of the food presentation create an extraordinary atmosphere.

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The T-bone steak made with Tamura-gyu (Japanese Black Wagyu), often called one of the finest in Japan. This plate lets you enjoy Strip loin and Tenderloin at the same time, with a softly tender texture.

You can change up the flavor with several sauces, including browned butter and garlic chips. There is also a flambé presentation.

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The photo shows the "jukusei atsugiri tan (aged thick cut tongue) with lemon confit." The large cut pieces of aged tongue are nicely marbled, and the more you chew, the more flavor spreads across your palate.

It also pairs perfectly with the mellow tartness of the lemon confit, and some reviews even said it changed their whole idea of Yakiniku!

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Sankoen is a Yakiniku restaurant founded in 1970. It is within walking distance of Azabu-juban Station, so access is convenient.

You can enjoy high quality meat, mainly A5-ranked Kuroge Wagyu (Japanese Black Wagyu), carefully hand-cut by skilled chefs. With an atmosphere that is easy for families to visit, it is a local favorite that has been loved for many years.

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The "jo-tan shio (premium salted beef tongue)" is known for its thick cut.

Dipping it in fragrant oil after grilling adds a toasty aroma and brings out the juicy flavor of the tongue even more. It is also a popular menu item that many people choose as their first dish.

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The photo shows the weekday-only "Yakiniku Rice bowl." It features high-quality meat with little fat, finished in a sweet and savory style that pairs well with rice and has earned high praise.

The clear beef bone soup and softly cooked eggs make a great match with their gentle mouthfeel, creating a simple but classic lunch you will never get tired of.

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Yakinikuen Azabujuban Ten is a rare find around Azabu-juban Station, offering a casual Taishu Yakiniku style. The interior has more than 80 seats and stands out for its retro style decor.

With its relaxed and unpretentious atmosphere, it is also convenient for group visits.

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The "Yaki Teeki" is one of the restaurant's popular menu items, featuring steak meat lightly seared and enjoyed with melted butter, ao-togarashi (green chili pepper), green onion, and a special sauce.

Reviews also say the moist, tender texture goes very well with the yakumi (condiments) and leaves you feeling Manzoku.

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One of its standout features is the wide variety of Yakiniku menu items. The photo shows the simply seasoned "Jo Tan Shio (premium salted beef tongue)." It is said to have juicy flavor and lets you enjoy the natural taste of the tongue itself.

With its moderate thickness, it is satisfying to eat while still leaving a clean finish.

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Kabuto Azabujuban Ten is about a 1-minute walk from Exit 1 of Azabujuban Station and serves Yakiniku, sukiyaki, and shabu-shabu.

The spacious basement interior consists entirely of Private rooms. Some say the chic decor and soft lighting create a grown-up atmosphere. With smokeless roasters, odors are less likely to cling to your clothes, so you can enjoy Yakiniku with ease.

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They offer many menu items that let you fully enjoy A5-grade Saga gyu (Saga beef). The photo shows the "Premium Saga gyu Chateaubriand".

They slowly grill this large cut over charcoal, almost like Teppan-yaki, then serve it beautifully cut into easy-to-eat pieces. They recommend tasting it first with salt to enjoy its full flavor.

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The Saga gyu (Saga beef) sukiyaki comes in an elegant dashi based Hot Pot style. The Saga gyu is so tender it gently falls apart on the tongue, and simmering it together with vegetables brings out even more of its good flavor.

They also offer courses with All you can drink.

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Shinsen Horumon Ranbo, right by Azabu-Juban Station, is a well-reviewed spot where you can enjoy very fresh Horumon.

The bright, lively interior is small but comfortable. It is also nice that they stay open until late at night.

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The photo shows the "Aka Kara Horumon." It has a spicy kick from gochujang and Thai chili peppers, and when mixed with egg yolk, the flavor turns mild and pleasantly addictive.

This is a perfect dish for people who want to enjoy Horumon as the main event.

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The "nama tan shio (salted fresh beef tongue)" served without being frozen is said to be a menu item where you can enjoy springy texture and rich flavor.

Lightly salted, it brings out the beef tongue's natural taste, and regulars say they always order it.

Sumibi Yakiniku Takumi is a popular Yakiniku restaurant in Azabu-Juban where you can enjoy Ishigaki-gyu (Ishigaki beef) grilled over charcoal.

The interior has a calm tone. There is also plenty of space between the tables, so you can relax and enjoy your time. In addition to the Yakiniku menu, the side dishes are also extensive.

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The photo shows the popular menu item "Jo Tan Shio green onion salt sauce." The extra-thick tongue is said to feel springy when you lift it with chopsticks.

The refreshing green onion salt sauce pairs perfectly with the savory aroma from charcoal grilling. It has a light and refined taste, and people say it is very satisfying.

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The photo shows one dish from the course meal: shio mozuku (salted mozuku seaweed) and beef nigiri sushi. The mozuku, with its Fresh Scent of the Ocean, goes down smoothly with the accompanying noodle dipping sauce.

Its light, refreshing taste also makes it perfect as a palate cleanser.

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The popular "Itto Set Jo" lets you enjoy A5-grade cuts of meat with different seasonings including salt, tare sauce, and miso sauce.

One of its best points is that you can try small portions of rare cuts such as Sirloin cap, Top sirloin, and Top blade. Because they buy the whole cow, it offers great value and is said to be highly satisfying.

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The photo shows two servings of Usugiri Jo-Tan Shio (thin-sliced premium salted tongue). This dish lets you enjoy the balance of the light texture and rich flavor of high quality thin-sliced tongue.

It is a popular menu item, and many people compare it with the thick-cut tongue.

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Taishu Horumon Nikurikiya is a retro-style Taishu Yakiniku tavern in a convenient location just a 30-second walk from Exit 4 of Azabu-juban Station.

The restaurant offers a lineup of reasonably priced dishes centered on Horumon. The lively interior makes it easy to stop by whether on your own or with friends.

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The "niku-mori (meat assortment)" is a hearty dish piled high with four kinds of pork, including cheek meat and tongue.

This popular menu item gets lots of praise for its rich meaty flavor and satisfying portion. On the 29th of every month, Meat Day, it comes with a 1.5x portion, so you can enjoy an even better deal.

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The photo shows the "Otoro Reba (rich fatty liver)," wrapped in net-like layers of fat. Once grilled, it becomes a dish with a fragrant outside and a soft, melty texture inside.

Reviews say it has very few off notes and is easy to eat even for people who do not usually like liver.

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Yakiniku Kurojuan is a Yakiniku restaurant just a 1-minute walk from Exit 7 of Azabu-juban Station, with a chic Japanese modern interior.

It has 2 fully private rooms and 4 Semi-private rooms, so you can enjoy your meal in a relaxed setting. The menu features many carefully selected Yakiniku dishes, including thick-cut Beef Tongue, making it a great choice for special occasions and other celebrations.

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Reviews say the thick cut "Atsugiri Jo-Tan (thick cut premium beef tongue)," scored with deep cuts, is tender despite its satisfying bite, and the more you chew, the more flavor comes through.

Comparing it with the thin cut is also popular, and many people come back for this highly satisfying dish.

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The “Special Wagyu 3-kind assortment (Sauce)” is a set that lets you enjoy a well-balanced tasting of Wagyu, including rare cuts.

It includes cuts with a firm texture like Tri-tip and premium Outside skirt, as well as cuts with rich fat flavor like Sirloin cap, making it very satisfying.

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Yakiniku Toraji Azabu Juban Ten, a 1-minute walk from Azabu-Juban Station Exit 5a, is a popular spot where you can enjoy high-quality Yakiniku in a calm setting.

It has a Private room where you can enjoy Yakiniku while taking in the night view. Many reviews also say the service is attentive, so you can spend your time here at a relaxed pace.

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The photo shows the specialty item, "Jo-Tan Shio T-cut (premium salted tongue T-cut)." The thick-cut tongue is satisfyingly hearty, and the more you chew, the more its lean meat flavor spreads across your palate.

When grilled over high heat, it turns crisp on the outside while juices spill out from inside.

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The yukgaejang men (spicy Korean noodle soup) is a popular and Manzoku menu item, with flat noodles that catch the rich soup packed with the good flavors of meat and vegetables, making it just right as a finishing dish.

You can adjust the heat to your liking with extra gochujang, too.

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Osaka Yakiniku・Horumon Futago Azabu-Juban Ten, about a 2-minute walk from Azabu-Juban Station, is known for its retro feel that lets you experience Osaka's Yakiniku culture as it is.

Nostalgic music fills the dining room, creating a relaxed atmosphere where you can enjoy yourself without feeling formal. This Yakiniku restaurant is said to be a great place to enjoy its signature Horumon and sauce-seasoned Yakiniku.

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The longtime house specialty since the restaurant first opened, the "Futago assortment," is a luxurious assortment that lets you enjoy several kinds of Horumon all at once. You can try cuts with different flavors and textures, including hoso shio (salted beef small intestine), Yamerarenai Mountain chain tripe, and Maboroshi no Outside skirt.

Mountain chain tripe is said to have a nice bounce and bite, and just like its name suggests, it is so good you cannot stop eating it.

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The "Kuroge Wagyu (Japanese Black Wagyu) Hamideru Karubi" is a popular menu item that lets you enjoy about 250g of Spencer roll grilled as one bold, whole slice.

You can taste four different parts at once. Since it is available in limited quantities, ordering early is recommended.