Yakiniku in Gunma Prefecture! 20 popular picks by area, including places where you can enjoy Special Gunma-produced meat

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Wagyu Yakiniku and Premium Beef Tongue THE BLACK BULL CLUB Takasaki Ten is a Yakiniku restaurant in Takasaki City, the largest city in Gunma Prefecture. It is about a 5-minute walk from the West Exit of Takasaki Station in the city center. Its theme is “Make Yakiniku more free.”

The stylish interior is lined with box seats, making it easy to talk with the person you are dining with.

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The meat they serve is Domestic Kuroge Wagyu (Japanese Black beef). Rather than focusing on a specific production region, they source whatever is in the best condition at that time.

Some days, you can enjoy Joshu-gyu (Joshu beef) from Gunma Prefecture. A course that lets you compare 8 different cuts of Kuroge Wagyu is also popular.

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Multiple reviews say the tongue is delicious. The specialty is "Negi Tsutsumi Tan," a reservation-only menu item featuring thinly sliced tongue wrapped around green onions.

Another distinctive feature is the lineup of black-colored drinks inspired by the restaurant's name. You can also enjoy black beer and black-colored wine.

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Sumibiyakiniku Horumon Shimada Takasaki Ten is the Takasaki restaurant of Horumon Shimada, which has multiple restaurants in Gunma Prefecture. It is located near the ruins of Takasaki Castle, on the second floor of a building with a brown exterior.

The space is casual with a Japanese style. Inside, Sunken kotatsu seating tables are lined up, so you can take off your shoes and stretch out your legs. Since it is a popular restaurant, making a reservation is recommended.

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Once you sit down, the staff brings a small shichirin (charcoal brazier) filled with charcoal to your table. You place the meat on the grill and cook it yourself.

The menu focuses on fresh pork Horumon. The meat mainly uses pork raised in Gunma, paired with a house made sauce with a nice garlic kick.

Besides pork, you can also enjoy Yakiniku cuts of beef, including liver, salted tongue, and kalbi, with a wide variety of parts to choose from.

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The "Horumon assortment" is popular. Because it is fresh and carefully prepared, it is well liked for having no off notes and plenty of good flavor.

The drink menu is also well stocked, centered on shochu, including options like "Shitamachi highball," which is shochu mixed with carbonated water.

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Sumibiyakiniku Horumon Kochiya is a Yakiniku restaurant about a 6-minute walk from the west exit of Takasaki Station, near the Renjakucho intersection. It is on the second floor of a building with a white exterior.

The interior has a simple design. The table seats can be used like Semi-private room seating, so you can enjoy Yakiniku without worrying about the people around you.

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A shichirin (charcoal brazier) with charcoal is set on the table, so you can grill at your own pace and enjoy the meal.

The menu focuses on Horumon, and the seasoning is on the rich side, so it is best to grill it and eat it as is. They also have meat coated in a garlic sauce.

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The signature dish is "Hanasaki Toro Beef Tongue." It features thick-cut tongue scored so it opens like a flower. This rare item is available in limited quantities.

They also offer Korean dishes, and the course that lets you enjoy both spicy Hot Pot and Yakiniku is also popular. People say even the finishing cold noodles and hot noodles are delicious.

"Yakiniku Entei" is a Yakiniku restaurant in Kenzakimachi, in the northwestern part of Takasaki City. It is located along National Route 406 and has a large parking lot.

Every seat has a Sunken kotatsu seating-style table, making it easy to relax, and it seems to be a place where families with children can dine with peace of mind.

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You can enjoy locally raised meats such as Joshu-gyu (Joshu beef), a Japanese Black Wagyu from Gunma Prefecture, along with Joshu pork and Joshu chicken. “Joshu” is the old name for present-day Gunma Prefecture.

You can also compare fresh local beef with Sendai-gyu (Sendai beef), a branded beef raised by registered farmers in Miyagi Prefecture.

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Many people seem to come for the lunch menu, where you can enjoy Yakiniku at a good price. It comes with meat, rice, salad, soup, and a drink.

Even at lunch, you can use the grill right in front of you and cook it just the way you like. Not only the meat but the rice is said to be good too.

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Sumibiyaki Horumon Fuu is a Yakiniku restaurant on a street lined with places to eat and drink, about a 10-minute walk from the West Exit of Takasaki Station. It stays open until late at night on Fridays and Saturdays.

All seating is tatami-style with Sunken kotatsu seating, and they can connect tables to fit your group size. It seems like a good spot to enjoy Yakiniku with close friends.

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A key feature here is that they grill not over a gas flame, but on a shichirin (charcoal brazier) filled with charcoal. The charcoal aroma adds great flavor and cooks the meat nice and juicy.

The menu ranges widely, from fresh Horumon to A5 rank Wagyu.

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Popular courses include great value options with Gunma-produced Wagyu "Joshu-gyu (Joshu beef)" short rib and loin, plus pork, Horumon, and All you can drink.

The drink menu is also extensive. Another feature is that you can add All you can drink to any food menu item you like.

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"Horumon All Stars" is an izakaya on the east side of Takasaki Station, near the Orui-cho bus stop. It is a place where you can casually drink and eat, with Yakiniku at the center.

The woody interior seems to have table seating and Sunken kotatsu seating in tatami rooms. It is easy to use whether you are in a small group or a larger party, and the lively atmosphere is just right when you want to enjoy drinks in a fun setting.

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The Yakiniku menu is extensive, with a wide range of meats including Domestic Wagyu, pork, and chicken. In addition to salt and sauce seasoning, they also offer meat dressed with basil.

They also have large cuts such as the "Domestic Spencer roll steak." It is also recommended to grill it yourselves and share it.

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The table comes with plenty of "nira-dare (garlic chive sauce)" and a refreshing "ume-dare (plum sauce)," and you can also switch up the flavors with wasabi or grated garlic.

They also offer day-specific and limited-time specials, making this the kind of place you will want to come back to again and again.

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Yakiniku Toraji, a Yakiniku restaurant with restaurants mainly in Tokyo and in other areas as well, opened its first location in Gunma Prefecture. It is on the 8th floor of Takasaki OPA, a fashion building next to the west exit of Takasaki Station.

The space has a chic Japanese modern feel. Ventilation equipment and exhaust ducts are installed, so you can enjoy Yakiniku without worrying about the smoke.

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The restaurant also has sofa seating, and at dinnertime they dim the lights to create a nice mood. You can also enjoy the night view from the window seats.

A key feature here is the many thick cut meats, based on the idea that thicker cuts let you taste the meat’s flavor more directly.

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The specialty here is the thick cut tongue, paired with a shredded green onion seasoning called Negi Baka. The two kinds, White made with salt and lemon and spicy Red, bring out the flavor of the meat.

The lunch menu item called the Yakiniku Gozen set, which comes with beef, pork, kimchi, and more, is also popular.

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"Yakiniku All you can eat Ore no Mise Takasaki Nishiguchi Ekimae Ten" is a Yakiniku restaurant on the 1st floor of the Nishiguchi South Park Building, near the west exit of Takasaki Station. It is a casual place where you can enjoy as much meat as you like with an all-you-can-eat plan.

The interior is bright and clean. Spacious box seats line the dining room, and it has an atmosphere that makes it easy for both solo diners and families to drop in.

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There are three All you can eat plans, depending on how many menu items you can order, and the largest plan lets you enjoy as much as you like from more than 120 dishes.

You can also add optional All you can drink soft drinks or alcohol, so it is also perfect for a drinking party.

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The "Ore no Tsubozuke" series is the house specialty. Large cuts of karubi (short rib) and Outside skirt are marinated in a special sauce, then grilled and cut into pieces to enjoy.

They also offer plans where you can eat Kuroge Wagyu (Japanese Black beef) steak, and people also like the full dessert menu.

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Koshitsu Yakiniku Nakamaya is a place where you can enjoy Yakiniku and Korean food, located in Takasaki City's Chuo Ginza-dori, an arcade covered shopping street that still keeps its old fashioned retro charm.

All seats are in Private room spaces, with seven Private room options available, from small groups to parties of up to 8 people. Some reviews also say they are glad it stays open until late at night.

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Multiple reviews say they enjoyed Yakiniku in comfort in Private rooms with a private feel.

The meat focuses on Domestic Wagyu, and they also offer rare cuts. Their specialties include gyutan (beef tongue), such as the "Thick Cut Premium Tongue" and "Premium Tongue."

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The "samgyeopsal" made with Domestic pork is also popular. They cut the fatty pork into large pieces, then wrap it with condiments in leafy greens to enjoy it.

The courses are also recommended, including one that comes with All you can eat meat sushi and dessert ice cream, as well as a late-night only Special course.

Sumibiyaki Ushi is a Yakiniku restaurant about a 5-minute walk from the west exit of Takasaki Station. A large cow illustration and sign make it easy to spot.

The space is stylish and clean. Large tables are arranged throughout, and there are 2 Private rooms, making it a great fit for private dinners as well.

A small stove, a shichirin (charcoal brazier), is set on the table, and you can grill the meat yourself over charcoal and enjoy it.

A popular choice is the “Tan and Harami Are All You Need Set.” This set lets you enjoy finely textured, tender tongue and strongly flavorful Outside skirt, showing the high quality of the meat.

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At lunchtime, you can enjoy value set menus for Yakiniku, including the "Ushi no Zeitaku Lunch".

They also have a wide selection of alcoholic drinks, including original champagne, wine, and cocktails. At dinner time, you can relax and enjoy drinks until late at night.

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"Yakiniku Senmitei Maebashi Gosaro Ten" is a Yakiniku restaurant in Maebashi, the prefectural capital of Gunma Prefecture. It is located near the Maebashi 2-chome intersection.

Every room is a New York style Private room. There are rooms with sofa seats where two people can sit side by side, as well as rooms with table seating for groups, so you can relax and take your time.

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They serve Special Wagyu without focusing on specific brands.

The signature dish is the "Wagyu no Kaidan (Wagyu Staircase)." This menu item lines up 7 different cuts of well marbled Wagyu one step at a time like a staircase. It also comes with a dry ice presentation, making it a dish that gets the table excited.

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The large and thick “Dragon Outside skirt” is also popular. It is scored in a crosshatch pattern, and you can enjoy it seasoned with butter, black pepper, and lemon.

They also have a wide selection of alcoholic drinks, with a focus on wine and sours. They also offer courses that come with All you can drink.

Oyakata Horumon is about a 15-minute walk from Maebashi Chuo Station toward the Gunma Prefectural Office. This Yakiniku restaurant focuses on local production for local consumption and makes generous use of ingredients from Gunma Prefecture.

The space has a nostalgic retro feel. It offers a variety of seating options, including counter seats, Semi-private room seating, and zashiki (tatami seating).

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The menu has a full lineup of Akagigyu (Akagi beef) and Fukubuta (Fuku pork) from Gunma Prefecture. Akagigyu features cuts like loin and Chateaubriand, while Fukubuta focuses mainly on Horumon.

The popular Oyakata Horumon lets you choose either salt or miso flavor. It is said to have a plump, springy texture.

Along with beef and pork, you can also enjoy Domestic chicken and grilled vegetables, cooking them over a shichirin (small charcoal grill) set on the table.

The drink menu that pairs well with Yakiniku is also extensive. They offer beer, sours, and more, with a wide range of lemon sours as well.

Sumibiyakiniku Rapun is a Yakiniku restaurant near the Maebashi Interchange, close to a shopping mall. It opened in January 2025.

The restaurant has several table seats and zashiki (tatami seating) areas that are good for families with children, and every seat, including the counter seats, has its own exhaust duct.

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The charcoal used as the heat source inside the shichirin (small charcoal grill) is carefully selected charcoal. It is said to produce very little odor even while grilling.

Akagigyu (Akagi beef) from Gunma Prefecture is the specialty. It has an excellent balance of rich lean meat flavor and fat, and it is said to grill up juicy over charcoal thanks to the far infrared effect.

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At lunchtime, you can enjoy value set meals with Yakiniku, rice, salad, and more. They also offer sets centered on Akagigyu (Akagi beef), pork, and chicken.

The alcohol menu is also extensive, with many varieties of shochu mixed with soda water, and they also have non-alcoholic drinks.

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Tomimitsu is a Yakiniku restaurant in Miyakocho, about 11 minutes by car from Isesaki Station.

The interior is a calm space with dark brown wood tones as the base. It also has Private rooms that offer a sense of privacy.

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This Tokyo restaurant serves Kuroge Wagyu (Japanese Black beef) sourced directly from the meat specialist Shibaura Market. Among Wagyu, it is particular about using female cattle.

They offer a variety of cuts such as Wagyu Tenderloin, Top sirloin, and Chuck Eye Roll, and many of the meats are thinly sliced so they can be cooked quickly without losing their flavor.

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The signature dish is "yaki-suki." They quickly grill Wagyu seasoned like sukiyaki, then coat it with egg yolk and pair it with rice, which is said to taste incredibly good.

The restaurant also has a high-end feel, and many people seem to choose this course for special occasions and other celebrations.

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Kurogane is located just off a side street from Honmachi-dori in the center of Isesaki. This restaurant combines both a Yakiniku restaurant and a Teppan-yaki restaurant.

When you want to enjoy Yakiniku, you can use the Private room table seating or zashiki (tatami seating), while Teppan-yaki is served exclusively at the counter seats, where you can also enjoy the live cooking atmosphere. Its ability to offer different ways to enjoy the same restaurant is part of its appeal.

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They use Joshu-gyu (Joshu beef) and mugi-buta (barley-fed pork) from Gunma Prefecture, and they also offer jidori (local chicken) from Gunma. They carefully select only Special high-quality meat for everything.

Along with yakiniku cuts like kalbi, tongue, and Horumon, you can also grill steak yourself and enjoy it.

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You can enjoy Yakiniku in a Private room, and also eat steak grilled by the staff. It has a reputation for being tender and delicious.

At lunchtime, the Outside skirt steak and Hamburger Steak served on a sizzling hot Teppan-yaki plate are also popular as a good value option.

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Ginjiro is a Yakiniku restaurant near Isesaki Municipal Hospital where you can enjoy Sendai gyu (Sendai beef) shipped directly from the Sendai Wholesale Market in Miyagi Prefecture.

This standalone house-style restaurant has a spacious parking lot and a Japanese-modern feel. The interior also has a Japanese-style design, with counter seats, table seats, and Semi-private room seating.

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In addition to A5 rank Sendai-gyu (Sendai beef) cuts such as loin and kalbi, you can also enjoy Special high quality Kuroge Wagyu (Japanese Black beef) selections such as kalbi and tongue, carefully chosen without focusing on any particular production region.

Courses that let you compare Sendai-gyu with branded Kuroge Wagyu are also popular.

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At lunchtime, the popular choice is Yakiniku set meals that are more affordable than dinner. The "Manpuku Set" lets you enjoy two kinds of meat: kalbi (Korean-style short rib) and Outside skirt.

You can also enjoy reasonably priced set meals such as the "Kankoku motsu-nabe (Korean offal Hot Pot) Set," made with carefully selected meat, and a 100% Wagyu Hamburger Steak set.

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Kokyu Koshitsu Yakiniku LAMP Isesaki Honten is a Yakiniku restaurant located near Isesaki Auto Racecourse, along Prefectural Route 2 lined with large restaurants. A large noren (traditional shop curtain) against the concrete wall marks the spot.

You can take your time enjoying Yakiniku in calm Private room settings of many kinds, including table seating, zashiki (tatami seating), and counter seating.

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They source A5 rank Kuroge Wagyu (Japanese Black beef), and you can also enjoy rare cuts such as Chateaubriand and Flap meat.

Skilled chefs carefully cut the meat and pair it with a special sauce that brings out its rich flavor.

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The restaurant offers a full range of courses, including ones where you can enjoy Kobe Beef and ones featuring rare cuts of Kuroge Wagyu (Japanese Black Wagyu).

Many people visit for special occasions, and the staff also help with surprise presentations, making it a great fit for a meal on a Special day.

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Ota City, in the southeastern part of Gunma Prefecture, has the third largest population in the prefecture. Ota Horumon is a Yakiniku restaurant in a residential area of Ryumai-cho, Ota City.

This standalone restaurant has a parking lot and is open only for dinner. It seems to have a calm atmosphere with slightly dim lighting.

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The menu centers on Yakiniku made with fresh Horumon. Many items let you choose either miso or salt seasoning, and the salt option makes it easy to notice the differences in flavor from one cut to another.

They also serve karubi (short rib) and roast from Joshu-gyu (Joshu beef) from Gunma Prefecture, and for these you can choose either salt or tare sauce.

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In addition to Yakiniku, they also offer motsu-nabe (offal Hot Pot), made by simmering fresh Horumon with vegetables in soup, as well as Korean dishes.

The alcohol menu is also extensive. This is a great place to enjoy drinks while snacking on Horumon, chijimi (Korean pancake), and more.

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"Yakiniku・Shabu-shabu Donsan-tei" is a popular restaurant that serves high quality meat at reasonable prices. It has a good reputation for letting guests fully enjoy authentic charcoal grilled Yakiniku cooked on a shichirin (small charcoal grill).

The restaurant has a kominka (traditional Japanese house)-style interior, with spacious table seating and zashiki (tatami room) seating available.

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When you step inside, there is a large irori (sunken hearth), where you can see plenty of charcoal prepared for grilling the meat.

A shichirin (small charcoal grill) is placed on each table, and the charcoal fire lets you grill the meat in a way that locks in its flavor before enjoying it.

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You can enjoy meat marinated in an original soy sauce tare made to bring out the sweetness of fruits like apples. Popular choices include spicy meat and kalbi made with garlic.

There are also reviews saying the Clay Pot-cooked rice is very good, and that it goes well with Yakiniku.

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Yakiniku Keira is a Yakiniku restaurant in the center of the Minakami Onsen area in Minakami, a town at the northern edge of Gunma Prefecture where you can enjoy hot springs and nature.

You can enjoy Yakiniku made with plenty of ingredients from Gunma Prefecture. There is also a day trip hot spring facility nearby, making it a great place to enjoy Yakiniku and alcohol after a bath.

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Joshu Wagyu, Joshu Mugibuta (Joshu barley-fed pork), and Joshu Jidori (Joshu local chicken) from Gunma Prefecture all have a reputation for being delicious. Some reviews say they were surprised by how tender the pork was.

Each table has a roaster that produces very little smoke and drains off excess fat from the meat, so you may find yourself eating plenty of it.

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What you will also want to enjoy with the Yakiniku is the "homemade Beef Tongue stew," made with Special selected Beef Tongue. The large cuts of Beef Tongue are simmered until tender, and you can enjoy the soup, packed with rich flavor, together with rice.

The "strong carbonated highball," made by mixing whisky with extra fizzy soda water chilled to just before freezing, is also said to be popular.