A must read for Yakiniku lovers! 20 popular places in the Kokura area where you can enjoy top quality Yakiniku

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YAKINIKU Nikukyu is a Yakiniku restaurant located along Chugin-dori, a 5-minute walk from Kokura Station. It serves Yakiniku made with Special Kyushu-sourced kuroge Wagyu (Japanese Black beef) selected by the owner.

The stylish interior has lively counter seating on the first floor and relaxing Sunken kotatsu seating on the second floor.

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The Kuroge Wagyu (Japanese Black beef) served here is carefully selected at A4 grade or higher, and they bring in a variety of cuts that change daily. They also offer a wide selection of pork, chicken, lamb, and vegetables.

The photo shows the "Negi P Tan," which is grilled with plenty of green onion piled right on top of the tongue. It is a signature dish that lets you enjoy the rich flavor of the tongue and the light taste of the green onion.

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All the meat is said to be tender and delicious. If you are not sure what to order, the "Tencho Gensen (Manager's Special) 4-shu assortment" in the photo is a good pick, letting you enjoy a little of four Omakase kinds.

They also offer a wide range of courses packed with Yakiniku and many side dishes. Some come with All you can drink, which is a nice bonus.

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Yakiniku no Ryuen Kokura Honten is a Yakiniku restaurant located along Ogai-dori, a 4-minute walk from Heiwadori Station. It mainly serves Yakiniku made with Kyushu-produced Kuroge Wagyu (Japanese Black Wagyu), with a focus on aged lean cuts.

The refined and elegant interior offers fully private rooms on the first floor, while the second floor has zashiki (tatami seating) as well as Private rooms with Sunken kotatsu seating.

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You can order from a wide range of courses and à la carte dishes. The high quality meat is said to be tender and delicious across the board.

For the All you can eat menu, the most popular option is the "Kuroge Wagyu (Japanese Black Wagyu) All you can eat." Along with the meat, you can also enjoy a wide variety of side dishes such as kimchi and chijimi (Korean pancake).

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At lunch, they offer sets that come with all-you-can-refill rice and soup, plus after-meal coffee and dessert.

The photo shows the "Hanakago Gozen set Kiwami." It includes thick-cut tongue, a rare cut of the day, and Premium Kalbi and Premium Loin of A5-ranked Kuroge Wagyu from Kyushu, making for a highly satisfying meal.

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Yakiniku Sakaba Tangahorumon is a Yakiniku restaurant where you can enjoy Special Miyazaki beef. It is located along Uomachi Abby Street, a 2-minute walk from the south exit of Heiwadori Station.

The interior has a calm wood-toned feel. The 1st floor has counter seats and Private rooms, the 2nd floor has table seats in a Semi-private room style, and the 3rd floor has Private rooms.

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Miyazaki-gyu (Miyazaki beef) is Kuroge Wagyu that is born and raised in Miyazaki Prefecture, known for its rich and deep flavor. You can enjoy it in courses or à la carte.

One of the big draws is the All you can eat course. There are two options: the most popular Jo Miyazaki-gyu All you can eat, and the Special Miyazaki-gyu All you can eat, which also lets you enjoy rare cuts and more.

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In the back of the photo is the luxurious “tan Special assortment,” where you can enjoy thick cut Beef Tongue along with Miyazaki gyu (Miyazaki beef) kalbi and roast cuts.

In the foreground is the striking “jukusei atsugiri toro-tan,” made by aging the tongue to bring out its rich flavor. It is said to be thick cut yet still tender and delicious.

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Junkoen, a 2-minute walk from JR Kokura Station, is a long-established Yakiniku restaurant founded in 1964 where you can enjoy Yakiniku made with A4 and A5 grade Kyushu-produced Japanese Black Wagyu.

The calm interior has table seating on the first floor and Sunken kotatsu seating on the second floor. Partitions give it the feel of a Semi-private room.

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The meat, chosen with a focus on production region and quality, is all high quality and delicious. You can choose either tare sauce or salt for the seasoning, and all the condiments are Homemade.

You can order either a course that can be made with All you can drink or from the a la carte menu. The most popular option is the "Junkoen Course," where you can enjoy Special kuroge Wagyu (Japanese Black beef) and individual dishes.

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The photo shows the “tongue assortment.” You can enjoy a variety of beef tongue cuts, including the tender and high quality rare cut tanmoto (base of the tongue), served here as “Gokujo Tan.” The presentation is also beautiful, so it is said to be a feast for both the eyes and the palate.

At lunch, they also offer set menus that come with rice, soup, and kobachi (small side dishes).

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Ondoru Kokura Uomachi Ten is a Yakiniku restaurant located along Uomachi Renaissance Street, a 4-minute walk from Kokura Station. You can enjoy Yakiniku made with Kuroge Wagyu (Japanese Black beef), including Kobe beef.

The interior is said to have a calm atmosphere. It offers counter seats, table seats, and Private rooms with Sunken kotatsu seating.

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A standout feature here is the restaurant's own careful approach to portion size, thickness, cutting style, and grilling method.

The "Cho-Special suki-shabu" is an excellent dish where marbled beef is dipped in warishita (sukiyaki broth), grilled on just one side, rolled up, coated with egg, and eaten in one bite. It is said to be an outstanding dish that lets you enjoy the savory aroma of Yakiniku and the rich flavor of sukiyaki at the same time.

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For lunch, they offer set meals that come with rice, soup, salad, and more.

The photo below shows the "Special Lean Steak [Ju]" set meal, lightly rare and full of flavor with every bite. The one above is the "Premium Tongue Steak" set meal, where you can enjoy tender tongue.

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Yakiniku Saikougyu Kanadaten is located along Prefectural Route 270, about a 15-minute walk from Nishi-Kokura Station. This Yakiniku restaurant lets you enjoy A5-rank Kuroge Wagyu (Japanese Black beef) and Wagyu Horumon.

The interior has a calm atmosphere, with counter seats and Sunken kotatsu seating. It is said to feel homey and comfortable.

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They use Kuroge Wagyu (Japanese Black beef) from Kyushu. It is said to have a melt-in-your-mouth kind of taste. For Wagyu Horumon, they serve fresh cuts that arrive without ever being frozen.

You can order from either the course menu or a la carte. The "Saiko Gyu Tanno Course" is a recommended option that lets you enjoy 14 Yakiniku dishes and small plates.

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The "manaita-mori (assortment served on a cutting board)" in the photo is a signature dish that lets you enjoy everything from rare cuts to standard cuts of Kuroge Wagyu (Japanese Black beef). It is a menu item they can offer because they buy whole cattle.

You can choose from "Standard," "Premium," or "Premium Special," and order starts from 2 servings. They pay close attention to every detail, including the cutting method, flavor, and presentation.

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Yakiniku Shuka Gyusakura is a Yakiniku restaurant located a 5-minute walk from Kokura Station. Here, you can casually enjoy the best meat of the season sourced from all over Japan.

The spacious interior is said to be a clean and calm space. It has counter seats, Sunken kotatsu seating, and Private rooms.

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Pursuing the real delicious taste of meat, the restaurant carefully handles prep work and freshness control in-house. Every cut is said to be tender and tasty.

They offer multiple blended salts, and one of the highlights is being able to enjoy each cut with a different salt. They recommend eating the high quality meat with salt.

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You can order from courses with All you can drink or from the A la carte menu. If you want to enjoy your favorite A la carte dishes while drinking plenty, the A la carte All you can drink plan is perfect.

You can also enjoy Yakiniku at lunch, and the wide selection seems to be one reason for its popularity. They also have a full lineup of Rice bowls topped with generous portions of Yakiniku.

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Nikuemon Kokura Honten is a Yakiniku restaurant where you can enjoy safe, high quality Kyushu-sourced kuroge wagyu (Japanese Black beef) and fresh Horumon.

The calm interior has counter seats and Sunken kotatsu seating on the first floor, plus Semi-private rooms with partitioned Sunken kotatsu seating on the second floor. It is located a 5-minute walk north of Katano Station.

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They are particular about A3〜A5 rank kuroge wagyu (Japanese Black beef) and bring in fresh meat every day. They also use Special seasonings such as salt and soy sauce, and pay close attention to how they build each flavor.

You can order from 3 kinds of Omakase courses or A la carte. They also offer an A la carte All you can drink plan, which is great for people who enjoy alcohol.

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They offer a wide variety of cuts. You can choose between tare sauce grilling and salt grilling. All of the meat is said to be high quality and delicious, but the "tongue," "Outside skirt," and "loin" are especially outstanding.

They also have a full lineup of a la carte dishes, including the "namul assortment," "cold noodles," "stone pot bibimbap," and "kuppa (Korean rice soup)."

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"Yakiniku Aji Ichiban Shochan" is a casual Yakiniku tavern serving Yakiniku made with Special cuts of meat, including branded Kuroge Wagyu (Japanese Black beef) from Kyushu. It is located a 7-minute walk from Kokura Station.

The interior is said to be a clean and calm space. It has counter and table seating.

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Special cuts of meat selected by meat pros are hand cut for each order. They massage the meat with their house-made tare (sauce) and serve it.

For chicken, they use Awaodori (a chicken breed from Kochi Prefecture), and for pork, they use kuri-buta (chestnut-fed pork) from Spain, raised on chestnuts. A nice feature after 17:00 is that the otoshi (table charge appetizer) includes all-you-can-refill grilled vegetables.

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They offer courses with All you can drink and an à la carte menu. There are also two kinds of the "Aji Ichiban Set," where you can enjoy popular items.

The photo shows the "Negi Tan," a visually striking dish of sliced Beef Tongue topped generously with house-made green onion salt sauce. Grill one side, fold it in half, and eat it.

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Yakiniku Shoten Ichi is located along Chugin-dori, a 5-minute walk from the south exit of Kokura Station. It serves Yakiniku made with Special cuts of meat and very fresh Horumon.

The interior has a calm wood-toned feel, with counter seats, table seating, and Private rooms. The atmosphere is said to make it easy to visit even on your own.

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They offer 2 courses with All you can drink and A la carte options. There are also 2 types of All you can drink plans.

The photo shows "yaki-shabu" grilled quickly by the staff, then eaten with tororo (grated yam) and egg yolk. It is said to have an excellent balance of fine marbling and lean meat, and tastes great.

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The photo shows the "Hajime no Aka," an assortment of the day's recommended lean cuts and Horumon. It is served with miso sauce and a special spicy sauce made with chili peppers. For an extra charge, you can add extra heat.

They also offer the "Hajime no Shiro," served with a punchy garlic salt sauce. You can also add extra garlic.

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Yakiniku Horumon Center is on the second floor of a building on Uomachi Renaissance Street, a 2-minute walk from Heiwadori Station. This casual Horumon Yakiniku izakaya serves a wide range of beef, pork, and chicken Horumon.

The spacious interior is said to have a lively feel. It is fully equipped with table seating, and the layout can be changed.

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They offer several All you can eat courses as well as an à la carte menu. You can add All you can drink to the courses, and there is also a self serve All you can drink plan where you make your own drinks.

They use two kinds of carefully made house sauces prepared every day. They have kept improving them with the balance between the fat of the Horumon and the drinks in mind.

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The photo shows the restaurant’s signature “Horumon Bowl.” It is a mix of various cuts, so you can enjoy different textures and flavors.

You can choose from three kinds of seasoning: “Hiden-dare (secret sauce),” made with special miso sauce and garlic, “Shio-dare (salt sauce),” with garlic and special spices, and “Akakara,” with garlic and chili pepper.

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Wagyu Yakiniku Wakakatsu is a Yakiniku restaurant on the second floor of a building along Ogai-dori, a 2-minute walk from Heiwa-dori Station. It serves Yakiniku made with Kitakyushu kuroge wagyu (Japanese Black beef).

The calm interior has Sunken kotatsu seating at every table. In addition to seats separated by noren (traditional fabric dividers) for a Semi-private room feel, the restaurant also has Private rooms.

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The main meat used here is rare Kokura gyu (Kokura beef), with only about 60 head shipped annually, and it is known for its beautiful marbling and the good taste of its sweet fat. (Each) cut is served with the sauce that suits it best.

Because the meat is grilled on a far-infrared shichirin (charcoal brazier) roaster, you can enjoy the full flavor of the meat, and they offer it in both course meals and a la carte.

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The photo on the left shows the restaurant's signature "Gokujo Atsugiri Tan (premium thick-cut beef tongue)," which is said to have a 90% order rate. You eat it simply with Himalayan rock salt. It is said to have a light, crisp texture.

On the right is "tan karubi (a rare cut from the base of the tongue)," which is popular for its flavor that spreads through your mouth with every bite.

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Akami Yakiniku to Kankoku Ryori Ushinokarisuma Kokura Ten is a place where you can enjoy Yakiniku made with beef served in its best condition and Korean food.

The stylish and calm interior has counter seats and table seating that can be used like Semi-private rooms. It is located inside Uomachi Gintengai, a 3-minute walk from Heiwadori Station.

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What sets this place apart is the care it puts into every step, from sourcing and prep to seasoning and cutting. Everything is said to be exceptionally fresh and delicious.

The "Negi Shibari Tan" in the photo is a house specialty, made by wrapping plenty of green onion salt in beef tongue and tying it with green onion. Since it is available only in limited quantities, making a reservation is recommended for anyone who definitely wants to try it.

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They also offer a wide range of courses with All you can drink. There is an All you can eat course that includes Yakiniku and side dishes, as well as an All you can drink only plan.

Their signature dish is ganjang gejang (raw marinated crab), a Korean dish made by marinating blue crab in soy sauce and gochujang. You can enjoy it A la carte and in some courses.

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Motunabe Motsuyaki Senmon Yaoki is on the second floor of a building on Ogai-dori, a 2-minute walk from Heiwadori Station. This long-established motsu specialty restaurant serves fresh Horumon as Yakiniku and motsu-nabe (offal Hot Pot).

The calm Japanese-style interior has Sunken kotatsu seating at every table. In addition to seats that can be used like Semi-private room with partitions, it also has Private room seating.

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They offer a wide range of courses and A la carte dishes. There is also an All you can drink plan without a course, recommended for people who want to enjoy lots of drinks.

The Horumon is said to be plump and tasty across the board. The photo shows the "4th Generation Mixed Horumon," which lets you enjoy three cuts at once: small intestine, marucho (beef small intestine), and Heart.

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Another draw is that the food is grilled over a shichirin (small charcoal grill), so you can enjoy its toasty aroma. The photo shows the "Atsugiri Tan," a thick-cut beef tongue dish with a look that really whets the appetite, and it is a popular limited-quantity item known for being great.

The restaurant's signature motsu-nabe (offal Hot Pot), which they have served since first opening, is also popular. You can choose from three kinds of soup: white miso, chicken-bone soy sauce, and spicy miso.

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Yoshi Gyu is a Yakiniku restaurant just a 30-second walk from Tanga Station, making it very easy to get to. In a calm setting, it is known for serving high quality meat, mainly kuroge wagyu (Japanese Black Wagyu) such as Saga-gyu (Saga beef) and Miyazaki-gyu (Miyazaki beef).

The restaurant has Sunken kotatsu seating at every table, and it also offers Private rooms where you can relax in comfort in a private setting.

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They offer both à la carte and course menus. The courses also include individual dishes beyond Yakiniku, and for an extra charge, you can add All you can drink.

The photo shows the restaurant's specialty "green onion salt tongue," which regulars are said to order 100% of the time. This tongue dish is eaten after grilling only one side with the green onions left on top.

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All of the meat, carefully selected and sourced, is high quality and tender, and the sauce has a refined taste that makes it delicious.

They also offer a full range of grilled menu items with pork, chicken, seafood, and vegetables, as well as a good selection of a la carte dishes. No matter what you order, you are unlikely to go wrong, and it is said to be tasty across the board. They also have a wide variety of drinks.

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Located on the second floor of a building along Ogai-dori (Ogai Street), a 2-minute walk from Heiwadori Station, Sumibi Yakiniku All you can eat Karubi Ichiba Kokura Ten is a Yakiniku restaurant where you can enjoy high quality meats such as kurogemawagyu (Japanese Black Wagyu) with All you can eat.

The interior has a calm atmosphere and comes with table seating, Sunken kotatsu seating, and Semi-private room options.

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They offer several types of All you can eat courses. Prices vary depending on how many items you can order, and for an extra fee you can also add an All you can drink plan.

The most luxurious "Zeitaku Plan" lets you fully enjoy the full menu of about 140 items, including Special kurokegyu (Japanese Black beef) loin and tongue.

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Some courses also come with grilled seafood, making them perfect for people who want to enjoy a good variety. Chicken and pork Yakiniku and à la carte dishes are included in every course.

The meat is known for its carefully selected quality, and people say everything tastes great. In particular, the marinated "karubi (short rib)" is said to be outstanding.

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Robatano Karisuma is a place where you can enjoy Yakiniku made with carefully selected meat, grilled robatayaki (fireside grilling) style.

The interior has a calm atmosphere, with counter seats that make it easy to stop by alone and zashiki (tatami seating) that are good for groups. The restaurant is on the third floor of a building tucked away in a back alley, a 4-minute walk from Heiwadori Station.

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They offer both course meals and A la carte. You can add All you can drink to every course, and they also have All you can eat courses and A la carte All you can drink plans.

Every course is said to be very filling and Manzoku. The photo shows the "Meibutsu" course's "lean meat 3-kind assortment."

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One of the draws here is that you can enjoy not only beef, but also pork, seafood skewers, chicken, and vegetables as robatayaki (fireside grilling). Slowly grilled over an irori (sunken hearth), the ingredients bring out the most of their natural flavor, and are said to be fragrant and delicious.

They also offer Korean dishes prepared by a Korean head chef, as well as Clay Pot rice.

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Wagyu Dokoro Nikumatsu is known as a place where you can enjoy Special Wagyu Yakiniku selected by a former Japanese chef. The restaurant is located along Heiwa-dori, a 1-minute walk from the east exit of Tanga Station.

The interior is a calm and stylish space, with counter seats, table seats, sofa seats, and Private room.

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You can order from two kinds of courses or from the a la carte menu. For people who want to eat what they like and drink a lot, the A la carte All you can drink plan comes recommended.

All of the meat looks beautiful and clearly high quality at first glance, and it has a reputation for being tender and delicious. They are also particular about the plates they use to serve the meat.

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They offer a wide range of cuts, from standard favorites to rare ones. Pictured is the "Thick Cut Tongue (with green onion salt)," said to be so tender you can bite through it with a light chew. It is a rare cut, with only one serving taken from each tongue.

They also have a wide selection of carefully chosen drinks, including whisky and bottled wine.

Akaushi Yakiniku Ryusui serves course meals of Yakiniku made with Kumamoto Prefecture’s akaushi (Japanese brown cattle) brand Hoshi no Wagyu. Quietly tucked away in a back alley a 5-minute walk from Kokura Station, this Yakiniku restaurant is by reservation only and limited to just 3 groups per day.

The refined, high-quality interior has counter and table seating.

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One of the highlights of the counter seats is that the owner personally grills the food over charcoal right in front of you and serves it. The table seats are said to be a good choice for groups.

Hoshi no Wagyu is known for fat that tastes clean, with tender meat and rich flavor. They buy whole cattle, so you can enjoy everything from standard cuts to rare cuts.

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You can choose from several courses. They offer hearty contents packed not only with Yakiniku but also with a wide variety of a la carte dishes.

The meat is known for being high quality and delicious, and the carefully prepared a la carte dishes also get great reviews. You can also enjoy the pairing of sommelier-selected wine with Yakiniku.

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Taishu Yakiniku All you can eat Tatsubo Kokura Uomachi Ten, where you can casually enjoy Yakiniku with an all-you-can-eat option, is located on the second floor of a building in a back alley, a 2-minute walk from Heiwadori Station.

The interior has a calm wood-toned atmosphere. It offers counter seats, table seats, Sunken kotatsu seating, and Private room seating.

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There are 3 kinds of All you can eat courses, ranging from casual to luxurious. You can fully enjoy tasty meat purchased directly from the butcher. For an additional charge, you can also change it to include All you can drink.

In addition to beef, the spread includes pork and chicken Yakiniku, grilled vegetables, and a la carte dishes, so it is said to be very satisfying.

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"Dragon Outside skirt" is a popular signature item that you can enjoy in the most luxurious course. It is said to be filling, yet tender and delicious.

Rice, soup, kimchi, curry, edamame, and raw eggs are all available self-serve and all-you-can-take. In particular, the curry with beef tendon is said to be very good.