Around Toranomon Station, one of Japan's leading business districts! 20 popular Yakiniku restaurants

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A 7-minute walk from Toranomon Station, Wagyu to Tan Yakiniku Tomi Shimbashi Honten is a Yakiniku restaurant. Inside, the space has a calm feel with gold, red, and black as the main tones.

The seating is centered around raised tatami-style areas where you can take off your shoes, and there are also Private rooms that can accommodate both small and large groups.

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The photo shows one dish from a course that includes rare cuts like Chateaubriand and Special Wagyu. The staff carefully grills the meat for you, and people say you can enjoy a tender, melt-in-your-mouth taste with perfect doneness.

Some also said that adding wasabi and nama-kosho (fresh peppercorns) brings out an elegant aroma.

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The photo shows the thick-cut "Daifugo Tan". The tanmoto (base of the tongue) with fine marbling has a clean bite and an amazingly tender texture.

Compared with the thin-cut "Fugo Tan," the difference in texture really stands out, and pairing it with a shio kombu kelp sauce brings the savory flavor into even sharper focus.

TRATT. USHIGORO Shimbashi Ten, themed around machi-Yakiniku (neighborhood Yakiniku), is about a 6-minute walk from Toranomon Station.

The interior is a warm space with a somewhat nostalgic feel.

Careful service is another highlight, and some reviews mention thoughtful attention to details such as changing the grill grate.

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The photo shows the popular “Premium Aburi Roast.” The lightly seared roast is said to highlight the sweet flavor of the fat, with a smooth texture that seems to melt in your mouth the moment you take a bite.

When mixed with egg yolk, it gains extra richness and brings out the meat’s natural flavor even more.

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The photo shows the "10-item assortment." The meal starts with five kinds served as shioyaki (salt grilled), followed by five kinds with tare sauce.

For the spicy sauce, you can choose from three kinds: umakara (savory spicy), ookara (very spicy), and onikara (extra spicy). Reviews say the umakara spicy sauce goes great with rice. It also pairs well with Korean Perilla Leaves, making this an assortment you can enjoy without getting tired of it.

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Yakiniku Sansui Toranomon Hills Ten is on the 4th floor of Toranomon Hills Station Tower. This Yakiniku restaurant has a bright, open interior where you can casually enjoy high quality meat.

It has Semi-private room seating and seats with a great view, and people say it works well for a wide range of occasions.

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The photo shows the “Nama Tan Goccha assortment.” It is an assortment of rare cuts taken from a single fresh beef tongue, and a dish that lets you enjoy the difference in texture between thick-cut and thin-cut slices.

Adding lemon juice or salt with sesame oil brings out the umami, and it is known as a highly satisfying menu item.

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The photo shows this restaurant’s popular menu item, “Maboroshi no Nama Reba Yaki (phantom fresh liver grill).” When it is served, the staff pours sesame oil over it from above, and then you grill it before eating. It is said to be thick, bouncy in texture, and absolutely delicious.

This item is available by reservation only, so if you want to try it, be sure to mention that when you make your reservation.

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"Sumibiyaki Horumon Guu Shinbashi" is a popular spot known for its Horumon grilled over a shichirin (small charcoal grill). The interior has a somehow nostalgic retro feel, and its lively atmosphere is said to whet your appetite.

It also has ducts that pull in the smoke well, so some say the smell does not bother them. It is also easy to get to, about a 10-minute walk from Toranomon Station.

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The "Guu Course" is a highly satisfying course that lets you enjoy a wide range of cuts, including the signature Horumon, tongue, and Outside skirt. The meat comes seasoned in this style, so you can enjoy it just as it is once grilled.

They also sometimes serve rare cuts.

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The photo shows fresh “nama Horumon (fresh offal)” brought in daily from Shibaura. Because the Horumon is sourced without heat processing, it has few off notes and tastes great with either sauce or salt.

It is said to plump up nicely on the grill. Heart in particular has a great springy texture, and some say its sweetness really stands out.

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Tokuju is a Yakiniku restaurant founded in 1958, located about a 10-minute walk from Toranomon Station.

The main building has a bright Japanese modern atmosphere. There are counter and table seats, and it is said to be a place where you can take your time and enjoy Yakiniku in a calm setting. Many reviews also praised the polite service.

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The popular "Ajikurabe Sanshu Lunch" set lets you enjoy three kinds of meat: Wagyu kalbi, lean Wagyu, and Outside skirt. The Large size meat option comes with 3 slices of each. It is said to have sweet fat and a tender texture.

This is a satisfying lunch that comes with rice, salad, soup, and dessert.

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The photo shows the popular "Hagi Course" featuring thinly sliced Wagyu Strip loin. The staff lightly sears the meat to just the right degree, and you enjoy it sukiyaki-style by dipping it in a rich sweet-savory sauce and egg yolk.

It is said to spread with the refined umami unique to female kuroge wagyu (Japanese Black beef), leaving a luxurious finish.

Yakiniku Horumon Zaichi Nishishimbashi Ten is a 5-minute walk from Toranomon Station. Spreading out in the basement, the interior is a calm space with striking indirect lighting and a clean, casually refined feel.

It also has Semi-private room seating, so you can enjoy your conversation without worrying about the people around you.

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The "Gochamaze-yaki" is a dish of karubi (short rib), tetchan (beef large intestine), mino sando (part of the stomach), and other lean cuts and Horumon finished with spicy miso, and the staff grill it for you.

People say the rich depth of the miso goes perfectly with rice, and that adding green onions sharpens the finish so you can enjoy it in good balance.

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The "Zaichi Seiniku Course" is a highly satisfying lineup centered on the day's recommended cuts, combined with Strip loin and the restaurant's signature dishes.

The Beef Tongue served first is said to be packed with flavor. The simple seasoning of salt sauce and black pepper brings out the meat's flavor even more.

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Shuen Ten, about a 12-minute walk from Toranomon Station, is a Yakiniku restaurant known for its rare sourcing of whole Miyazaki-gyu (Miyazaki beef) cattle.

The interior has a calm, grown-up feel while still being homey, making it a comfortable place to relax. It also has Semi-private room seating, and people say you can enjoy your meal at ease without worrying about the people around you.

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The "Yakiniku course with Strip loin, Take" features a wide variety of cuts, including premium tongue, pork jowl, and jidori (local chicken).

Among them, the house special Strip loin is a popular item with a tender texture and no chewy sinew. A light touch of salt brings out the meat's flavor, letting you fully enjoy the quality of Miyazaki-gyu (Miyazaki beef).

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The photo shows the “Wagyu kuro-tan sashi (Wagyu black tongue sashimi).” This rare cut uses only the core of the tongue base, and they say only four servings can be taken from one tongue. People say its refined sweetness and rich flavor really stand out, and that it pairs perfectly with alcohol.

The portion size is just right, making this a dish where you can slowly enjoy the quality of the ingredient.

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Akamiyakiniku Karubiano Shimbashi Ten stands out for its style of letting you enjoy small portions of A5 lean meat. The counter seats, where the aroma of binchotan (high-grade Japanese charcoal) gently fills the air, have a grown-up feel, making the space feel more like a bar than a Yakiniku restaurant.

The master is said to carefully serve each group one by one. The restaurant is about an 11-minute walk from Toranomon Station.

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The "3-Cut Marbled Beef Assortment" is a popular menu item that lets you enjoy small portions of three A5-grade cuts. The Sirloin cap has a melt-in-your-mouth richness, and when paired with foamed soy sauce or wasabi, the lingering fat fades cleanly into a pleasant finish.

This dish is also known for the nice balance between the flavor of lean meat and the condiments.

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One of the most popular à la carte dishes is the “Special tan (beef tongue) grilled on a rock salt plate.”

Lightly searing it on the rock salt plate brings out the sweetness of the tongue, and adding sudachi (Japanese citrus) and green onion gives it a fresh finish.

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Yakiniku Omi Gyunikuten Bekkan, about a 12-minute walk from Toranomon Station, is a restaurant run by a directly operated butcher shop.

The first floor is compact, but the second and third floors have spacious seating and Sunken kotatsu seating, making it convenient for group visits as well.

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The photo shows a course where you can enjoy ninsho Omi-gyu (certified Omi beef). They Special select especially high quality cuts from the Omi beef delivered directly from farms in Shiga Prefecture.

You can enjoy the strong umami of the lean meat and the sweetness of the marbling at the same time, and it also pairs well with freshly cooked rice.

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The red plate and white plate are Special menus whose contents change depending on what is available that day.

The white plate stands out for the sweet richness of its fat, and some say you can enjoy comparing different rare cuts. The red plate mainly features clean tasting lean meat.

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YAKINIKU 37west NY is a Yakiniku restaurant with a high quality space highlighted by a gorgeous chandelier, and it is in a convenient location just a 9-minute walk from Toranomon Station.

The restaurant area and bar lounge are separate, and it is popular as a place where guests can enjoy a calm, grown-up atmosphere.

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The aged Domestic beef in the “Miyabi Course.” The meat is slowly aged in a dedicated cellar, giving it a rich aroma and concentrated flavor.

The main lean steak comes with a fun presentation, appearing from a treasure box, making it an exciting dish that lifts the mood. It also comes with a wide variety of yakumi (condiments), so you can enjoy different flavors as you eat.

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The mini burger with Wagyu and foie gras is a popular item, with the rich flavor of the foie gras pairing perfectly with the crisp bun.

The grill chef finishes it at its best, bringing out both its juiciness and savory aroma.

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Yakiniku Shikishima Ponga is a 9-minute walk from Toranomon Station. The dining area spread out in the basement has comfortable subdued lighting, with an elegant feel within a casual setting.

Because they buy whole Shikishima Wagyu delivered directly from Shikishima Farm, you can enjoy a wide range of cuts.

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The photo shows the restaurant’s specialty, Tatami Negi-Tan Shio (salted beef tongue with green onions). The staff carefully grills it to wrap in the green onions.

The mellow sweetness of the soft green onions combines with the clean bite of the tongue, and the savory flavor spreads with every bite. It also has a great balance of fragrant grilled notes and a light finish.

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The photo shows a luxurious platter from the "Ponga Kiwami Course," featuring an assortment of Special tongue, thick cut Outside skirt, Top sirloin steak, and more.

You can enjoy the springy texture and juiciness that only thick cuts offer. Their craftsmanship also stands out, with expert knife work and thickness adjusted for each cut.

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Toranomon Tare Yakiniku Nonki is a 1-minute walk from Toranomon Hills Station.

The warm interior, centered around wood, has the feel of casual Taishu Yakiniku. Most of the seating is at tables, and reviews say it is easy to drop in without any fuss.

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The photo shows the restaurant's signature assortment of lean red meats. The special sesame miso based sauce soaks in well, and a nice toasty aroma fills the air the moment the meat hits the grill.

The kalbi and roast cuts have a rich fatty flavor that feels satisfying, while the Outside skirt has a clean and light finish.

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The photo shows 2 cups of Clay Pot rice cooked fresh for each order. The glossy finish and aroma of the freshly cooked rice are said to be outstanding. It goes perfectly with Yakiniku, and free refills are another nice touch.

They will also turn any leftovers into onigiri (rice balls), and that thoughtful service is said to be one reason for its popularity.

A 10-minute walk from Toranomon Station, Yakiniku Enmusubi Shinbashi Honten is on the 4th floor of a building. It has a clean and high quality interior.

They use smokeless roasters, which is another nice point since you can enjoy your meal without worrying about smells.

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"Negi Hasami Tan Shio" is a menu item that lets you enjoy the savory aroma of negi (green onion) and the rich taste of tender beef tongue at the same time.

With each bite, the juices spread through the meat, while the fresh taste of the negi keeps the finish light.
The balance is said to be just right, and some say it is the kind of dish that makes you want to come back for more.

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The "Tsubozuke Dekkahara-mi Outside skirt" is a hearty dish with big cuts that make it especially satisfying.

The meat is tender, and the savory aroma that rises as it grills is said to whet the appetite. You can really taste the rich flavor unique to lean meat, and it apparently goes perfectly with white rice.

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Omorien, about a 10-minute walk from Toranomon Station, is a Yakiniku restaurant with more than half a century of history. The red-themed interior feels lively and still keeps a somewhat old-school atmosphere.

Its homemade sauce is well regarded, and reviews say it brings out the meat’s natural flavor.

The popular "jo-tan (premium salted tongue)." Because they use fresh tongue rather than frozen, it stands out for its beautiful light pink appearance.

A quick sear makes the outside nicely fragrant while the inside stays plump and juicy. It has a good balance of fat and lean meat, and each bite seems to spread rich flavor across your palate.

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The "marucho (small intestine)" is a dish made with fresh Horumon purchased raw. It has a plump, bouncy texture packed with rich flavor, and the savory aroma after grilling really whets the appetite.

The rich depth of the house-made sauce makes it a great match for rice, they say.

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Kusa no Ie Shinbashi Ten is about a 9-minute walk from Toranomon Station and offers not only Yakiniku but also a wide range of Korean dishes. The spacious interior also has fully private rooms that are easy for groups to use.

Some reviews say the retro feel and the friendly service from the manager and staff left a strong impression.

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The "Casual Course" offers a well-balanced lineup including Beef Tongue, pork jowl, kalbi, and loin, and for the final dish you can choose either cold noodles or sundubu Chige.

All the meat is tender, and the house-made sauce is said to go especially well with rice. This course is perfect for a day when you want to enjoy Yakiniku without overthinking it.

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The photo shows a popular Yakiniku lunch. It comes with a well-balanced assortment of loin, Outside skirt, and kalbi, and the thick cuts make it quite satisfying to eat.

Reviews also said the meal feels very filling thanks to the wide range of side dishes, including salad, Korean nori, and kimchi, especially when paired with self-serve refillable rice.

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Yakiniku Kasseki Tomoji is a place where you can enjoy Yakiniku made with Yamagata gyu (Yamagata beef) paired with Japanese cooking techniques. It is located inside Hibiya Fort Tower within walking distance of Toranomon Station, and all seats are in Private rooms with barrier-free access.

In the calm and refined space, you can spend quality time that suits a meal with someone important.

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The photo shows sukiyaki with uni (sea urchin) and Yamagata beef Strip loin from the “Uni × Yakiniku × Japanese sake Course.”

Layering rich uni over the melt-in-your-mouth Strip loin creates a surprisingly great pairing, filling your mouth with rich, luxurious flavor. It is said to be a dish unique to a course that combines the delicacy of Japanese cuisine with Yakiniku.

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The popular "meat cake" for celebrations is a gorgeous plate layered lavishly with Yamagata gyu (Yamagata beef). The flower accented presentation looks just like art, and the moment it arrives at the table, it lifts the Special mood.

One nice point is that it uses high quality cuts that are great even for Yakiniku.

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Futago Shimbashi Bekkan is known for its lively atmosphere, rooted in downtown Osaka style Yakiniku. The casual interior feels comfortable, making it a good choice when you want to gather around Yakiniku with a group and enjoy a lively meal.

Courses with All you can drink are also popular. It is located a 12-minute walk from Toranomon Station.

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The "jo negi-tan shio (premium salted beef tongue with green onion)" is prepared in a style where the staff grill it for you and time it to perfection.

As soon as it hits the heat, the aroma of the green onion gently spreads, and it is said to go perfectly with the tender tongue.

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The “Futago assortment” is a menu item that lets you enjoy popular Horumon such as the legendary Outside skirt and Mountain chain tripe all at once.

The rich aroma of popping fat and the juicy taste are hard to resist, and many regulars order this first. It is also included in courses with All you can drink, making it a highly satisfying assortment.

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Kokokara Shinbashi Ten, a Yakiniku restaurant, is a 10-minute walk from Toranomon Station. The bright and lively interior is compact with 25 seats in total, but it offers a full range of assortments and courses, making it a good fit for groups.

Open until morning, it is also convenient for an After-Party. This Yakiniku restaurant lets you enjoy various cuts, with chunky cuts of meat as its specialty.

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The "Densetsu-mori (legendary assortment)" brings out tongue, Outside skirt, and Tenderloin as thick cuts of meat, and it is said to get you excited from the moment you see it.

You can leave the grilling to the staff. The Tenderloin is served cut into easy-to-eat pieces. Its tender texture goes well with garlic chips and a ponzu-style sauce.

The “Aka MIX assortment” in the photo is a popular set in reviews that lets you enjoy three kinds of lean meat at once.

You can enjoy the differences between each cut, from the rich flavor of kalbi (short rib), the springy texture of Outside skirt, and the refined texture of hire-rosu (tenderloin loin). The upgraded “Jo Aka MIX assortment” is also recommended.

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Yakiniku Horumon Tasuki Shimbashi Ten is a restaurant where you can enjoy fully attended Yakiniku in a relaxed, casual space with warm wood accents.

It is said to be a versatile spot that balances an easygoing feel with a sense of comfort. It is an 11-minute walk from Toranomon Station.

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The “Tan 3 Assortment” lets you enjoy three kinds of fresh tongue.

The staff grills each one to the right doneness, so you can enjoy the tender texture and rich flavor with sweetness that spreads as you chew. It is a luxurious assortment that tongue lovers will find hard to resist.

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The "Standard Course" is said to be highly satisfying, with a lineup of classic beef, pork, and chicken cuts such as Outside skirt, tongue, short rib, and Horumon.

For an additional fee, you can change it to an All you can drink plan, making it an easy option for drinking parties.

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Yakiniku Toraji Shimbashi Ten is a Yakiniku restaurant about a 10-minute walk from Toranomon Station.

The 11th floor has a refined Brooklyn-style space, while the 12th floor has fully private rooms with a rich, upscale feel, so you can choose based on the occasion.

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The "Premium Course" is a popular course featuring high quality meats, including thick cut salted tongue.

With a lineup centered on juicy, rich tasting A5 rank cuts, it lets you fully enjoy the classic appeal of Yakiniku.

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The specialty “Diamond CUT Karubi (short rib)” is said to be scored in a crosshatch pattern so the house fruit based sauce soaks in well.

The more you chew, the more sweetness spreads, making this a dish that lets you enjoy karubi at its best.