20 recommended Yakiniku spots around Nagoya Station! Enjoy the great flavors

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Yanagibashi Yakiniku Wanikuu is a Yakiniku kappo restaurant where you can enjoy Kobe beef, just a 3-minute walk from Nagoya Station.

The interior has an elegant and stylish feel. It also has box seats and Private rooms with Sunken kotatsu seating, so you can relax and enjoy the conversation.

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There are several course menus available, and the Most Popular is "Senren."

It starts with shabu-shabu and includes a total of 14 dishes, so you can fully enjoy Kobe Beef. The well-marbled lean cuts, hiuchi (part of the thigh) and Chuck Eye Roll, are said to be melt-in-your-mouth tender and delicious.

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The "Clay Pot Tenderloin Rice" served to finish the "Shigoku Course" is a popular menu item, with some reviews saying they would come just to eat this Tenderloin rice.

It is cooked in shabu-shabu broth, and the doneness of the Tenderloin is said to be just right. People also like that you can take the leftovers home if there are any.

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About a 3-minute walk from Nagoya Station. On the 3rd floor of Cosmos Meieki East, this is a restaurant where you can enjoy Yakiniku made with Tajimaguro (Kobe beef).

The interior is a Japanese-style space with dim lighting. In addition to counter seats with partitions and table seating, the restaurant also offers Semi-private room seating divided by noren (traditional fabric dividers) and paid fully private rooms.

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"Jirouya no Mille-Feuille" is a signature menu item where thinly sliced Strip loin of Tajimaguro (Japanese Tajima beef) is lightly seared, rolled up, and eaten.

One bite is said to melt in your mouth and fill it with rich flavor. The staff grills it for you, so you can enjoy it at just the right moment.

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The "Shiko no Tan" is a luxurious dish made using only tanmoto (the base of the tongue), a rare cut that yields only a small amount from each animal.

It is said to be thick cut yet tender, with rich flavor that spreads the more you chew. Since quantities are limited, they recommend ordering in advance by phone.

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THE SEJONG GEMS Meieki Ten is a Yakiniku restaurant just a 1-minute walk from Nagoya Station.

The bright and stylish interior is said to have Semi-private room and Private room seating where you can enjoy your meal with a beautiful night view. A 10% charge applies at dinner time.

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This is the Wagyu Brisket flat scallion roll with yakumi (condiments) ponzu sauce served as part of a course.

The scallions, cooked until their sweetness deepens, are said to bring out the rich flavor of the Brisket flat. Reviews also said that the more you chew, the more flavor comes through, making it so good you will want more.

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The "Meibutsu SEJONG Nama Tan (house specialty fresh beef tongue)" is an excellent dish that fills your mouth with rich umami the moment you take a bite, along with a light, crisp texture.

Squeeze the lemon served on the side, and it adds a refreshing tang that makes it hard to stop eating.

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Matsuzakaushi Irori Sumibi Yakiniku Hachien, about a 5-minute walk from Nagoya Station, is a Yakiniku restaurant where you can enjoy rare cuts of Matsusaka beef over charcoal-grilled Yakiniku.

The interior has a refined Japanese modern feel, with Sunken kotatsu seating and fully private rooms, so you can enjoy dinner while relaxing and chatting.

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The recommended course lets you enjoy Special cuts of Matsusaka-gyu (Matsusaka beef), such as Top blade, Flap meat, and Chateaubriand.

For the "Matsusaka-gyu Omakase 7 Kinds," which cuts you get is part of the fun that day. The "Mikazuki" served on this day was said to be amazingly tender and so good it was moving.

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The “Kiwami no Tan” is a must-try dish for tongue lovers.

It is said to have the irresistible springy texture that makes beef tongue so appealing. It is cut thick, and the more you chew, the more flavor comes out.

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Hidagyu Ittoya Bakuro Ichidai Nagoya WEST, a 2-minute walk from Nagoya Station, is a Yakiniku restaurant known for letting you fully enjoy Special Hidagyu (Hida beef).

The interior, with the solid feel of stone walls and the warmth of wood, is a Japanese modern space with plenty of table Private rooms. Each seat is equipped with a shichirin (charcoal brazier) and a duct, and the style here is to grill over charcoal and eat.

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They use Saitobi-gyu made from A5 or higher Hida-gyu (Hida beef), so you can directly enjoy the rich flavor that Hida-gyu is known for.

The "Saitobi Special assortment" features different cuts depending on the day. On this day, the Flap meat on offer was said to have an excellent balance of lean meat and fat.

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The "thick cut tongue" uses only the luxuriously tender parts.

It has a light bite, and when you chew it, the rich flavor bursts out and makes it irresistible. It is said to go so well that you will not be able to stop eating it with beer and rice.

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About a 5-minute walk from Nagoya Station. At Yakiniku Hanabi Meieki Ten, you can enjoy Yakiniku made with Special Wagyu sourced from all over Japan.

The modern interior has a calm and grown-up atmosphere. In addition to table seating and zashiki (tatami floor seating), there are sofa-style Semi-private room options, so you can relax and enjoy your time.

They focus on the rich flavor of lean meat and serve low-temperature wet-aged jukusei Wagyu (aged Japanese beef).

Their "karubi (short rib)" and "Outside skirt" have an excellent balance of rich fat and sweetness. Grilling them over charcoal brings out a nice smoky aroma, letting you enjoy the meat’s natural flavor directly.

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The “Special Steak Fillet Chateaubriand Whole Roast” is one of the signature menu items.

The Chateaubriand, which the staff finish right in front of you, is said to have a nicely browned outside and a moist, tender center. They recommend eating it simply with salt.

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Yakiniku All you can eat No.6 Nagoya Ekimae Ten, a 9-minute walk from Nagoya Station, is a Yakiniku restaurant where you can enjoy Special Wagyu with an all-you-can-eat plan.

The chic and stylish interior has subdued lighting, creating a grown-up atmosphere. There are counter and table seats, which makes it easy to visit whether you are on your own or with a group.

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The "Thick Cut Beef Tongue" is more filling than it looks.

With every bite, juicy flavor spreads through your mouth, and you can enjoy the springy texture that is unique to tongue. They recommend keeping it simple and enjoying it with wasabi.

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Besides the All you can eat menu, another big draw is that you can also enjoy items like "Stretchy! Wagyu Long Kalbi" and "Maboroshi no Wagyu Tappuri Negi-maki Kalbi (phantom Wagyu kalbi rolled with plenty of green onion)" at no extra charge.

The beautifully cut kalbi is said to have a rich savory taste and melting sweetness from the fat that keeps you coming back for more.

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Shoya Meieki, about a 10-minute walk from Nagoya Station, is a popular Yakiniku restaurant where you can fully enjoy plenty of Hida-gyu (Hida beef) and other kuroge wagyu (Japanese Black Wagyu).

The chic and stylish interior has an open feel like a bar. In addition to counter and table seating, there are also fully private rooms, so you can relax and enjoy dinner.

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The popular menu item "Shoya assortment" features five cuts specially selected that day, including Japanese Black Wagyu short rib, loin, and Special Outside skirt.

Each cut has fine marbling and is said to be so tender it almost melts in your mouth. It has just the right volume and is very satisfying to eat.

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The "Strip loin steak, grilled whole" is best lightly seared over the grill, dipped in the house special sauce, then wrapped around rice before eating!

The moment you take a bite, the rich flavor of the high quality meat melts in your mouth, and the balance with the sweet savory sauce is said to be just right.

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Malt is a Yakiniku bistro located a 3-minute walk from Nagoya Station.

The interior has a calm atmosphere, and with all seats in Private rooms, one of its main draws is being able to enjoy Yakiniku in a private space. Since it is a popular restaurant, it is best to make a reservation before visiting.

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The "Hanasaki Premium Tan" is a rare cut, with only two slices taken from each whole animal.

The restaurant ages and prepares the tongue root section in house, with a focus on the balance between texture and the rich taste of the fat. Even though it is thick cut, it is moist and tender, and you can also enjoy its springy texture.

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The "beautifully marbled Wagyu roast" is a tender and juicy cut of roast meat with gorgeous marbling.

Although it is cut fairly thick, the fresh heat of wasabi brings out the rich flavor of the high quality meat. It has a satisfying volume, yet it is said to be so delicious that you can finish it with ease.

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Matsusakaushi Yakiniku Isshobin Nagoya Meieki Ten is a popular Yakiniku restaurant about a 5-minute walk from Nagoya Station, known for serving A5-ranked Matsusaka beef.

The interior has the warm feel of wood, and in addition to table seating, it also offers Semi-private rooms where guests can relax.

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The jo-akami (premium lean cut) of Matsusaka-gyu (Matsusaka beef) is said to be surprisingly tender, with the meat’s natural sweetness gently spreading with every bite.

You can fully enjoy the rich flavor and sweetness unique to Matsusaka-gyu without relying on fat. They recommend tasting it simply with wasabi.

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The thick cut tongue called "Nama Tan Hanasaki Steak" is a satisfying plate, both in its mango-cut look and its taste.

It lets you enjoy the unique crisp bite of never-frozen tanmoto (base of the tongue) and the rich flavor that is unique to beef tongue. Squeezing the lemon served on the side for a change of flavor is also a good option.

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Taishu Horumon・Yakiniku Enriki Meieki Honten is a casual Yakiniku restaurant just a 5-minute walk from Nagoya Station.

The dining room mainly has table seating, and it is always lively with lots of guests, often fully booked with reservations.

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Many people visit for the restaurant's specialty, Enriki Toro Tan.

The thinly sliced tongue, prepared with the restaurant's own special technique, has a melt-in-your-mouth texture once you take a bite, and reviews praised it as so tasty and addictive that you could keep eating slice after slice!

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The "Amakara-dare Karubi" is a nice dish coated in an original miso sauce made with miso, a Nagoya tradition.

If you mix the free grated garlic into the sauce, it boosts the flavor and makes the rice go down easy. It is also nice that Large size rice is free.

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Sumibiyakiniku Fushimiya Hida Gyu Bettei is a 7-minute walk from Nagoya Station.

The warm wood interior has a Japanese modern feel, and every seat is in a Semi-private room for a private setting. With pleasant background music playing, you can relax and enjoy your meal.

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The "Honjitsu no Hida-gyu (Hida beef) goshu assortment" is a luxurious menu item that lets you compare kalbi and roast cuts.

Each beautifully marbled piece of meat has a melt-in-your-mouth texture, with a great balance of sweet fat and the rich flavor of the lean meat.

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This is the Special Beef Tongue assortment, where you can enjoy three kinds: Beef Tongue, premium Beef Tongue, and thick cut premium Beef Tongue.

The bouncy texture of the thick cut tongue and the rich flavor of the juicy premium Beef Tongue are said to satisfy even tongue lovers.

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About a 3-minute walk from Nagoya Station, Yakiniku Soreike Seikoen is a Yakiniku restaurant where you can enjoy the legendary Wagyu "Ozaki-gyu (Ozaki beef)" and wine.

Inside, lit by warm-toned lighting, there are counter seats and Private rooms where you can relax and enjoy your meal.

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Ozaki-gyu (Ozaki beef), with only about 30 head in domestic distribution.

The "Ozaki-gyu Premium Loin" served that day featured Top blade and togareashi (part of the shoulder). Both are rare cuts with rich lean meat flavor, and despite the marbling, they are said to leave a light finish.

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A popular menu item, the tanshio (salted beef tongue), is lightly seared so the excess fat melts away, making it a dish with a springy texture.

If you order the tokusei kizami negi (special chopped green onions) dressed with sesame oil, their mild kick adds a nice accent, and you may finish it in no time.

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Ajijuen Meieki Sanchome Ten is a Yakiniku restaurant about a 3-minute walk from Nagoya Station, where you can enjoy the combination of a special sweet and savory sauce and pure Domestic Japanese Black Wagyu.

The Japanese modern interior offers seats with a view of a tsuboniwa (small courtyard garden) and Semi-private room seating with just the right amount of privacy. It is said to be comfortable and easy to relax there.

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The "Maboroshi no Shio Karubi (Phantom Salted Short Rib)" is one of the recommended menu items.

This dish uses specially selected cuts with especially good marbling, carefully chosen from the short rib brought in that day. The rich, fatty meat is melt-in-your-mouth tender and said to be so good that it lives up to the name "phantom."

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The "Atsugiri Tan Tabe-Kurabe (thick-cut tongue tasting comparison)," with its addictive texture, is another popular must-order item.

The Beef Tongue has a rich, deep flavor, while the pork tongue stands out for its crisp texture. You can enjoy comparing beef and pork not only with tongue, but also with Outside skirt.

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About a 5-minute walk from Nagoya Station, Tokusen Wagyu to Sanchoku Yasai Gyuaburi Meiekiten is a Yakiniku restaurant where you can enjoy Aichi-produced Dando-gyu (Dando beef) and Horai-gyu (Horai beef), sourced through the restaurant’s own network, grilled as Yakiniku.

The hideaway-like interior has a modern, stylish feel. There are also Private rooms, so you can relax and enjoy your meal in a private space without worrying about the people around you.

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The “thick cut tan” is beautifully scored in a mango cut style.

It has the crisp, springy texture unique to tan, but is said to be so tender you can bite right through it. By grilling it slowly and carefully, the extra fat drips away, letting you fully enjoy the rich flavor that only Beef Tongue can offer.

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The "Sanchoku Yasai no Bagna Cauda (bagna cauda with farm fresh vegetables)," beautifully arranged with colorful vegetables, is a perfect dish as a palate cleanser.

The warm dip sauce made with olive oil, garlic, anchovies, and more is said to bring out the natural flavor of the fresh vegetables.

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"Yakiniku Horumon Shitamachi no Ushi Nagoya Eki Ten" is a Yakiniku restaurant operated by the "Shitamachi no Sora" group, located about a 1-minute walk from Nagoya Station.

The interior has a cozy feel with a touch of old downtown charm. The tables are spaced well apart, which is part of the appeal, letting you enjoy Yakiniku without worrying about the next table over.

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Their specialty, “Tawara Karubi (barrel-shaped short rib),” also comes in a wide range of variations, including grated daikon ponzu and garlic butter.

Packed tightly with green onions, it is said to release juicy meat juices with every bite. With 3 pieces per person, it is filling and satisfying, and even big eaters will leave fully Manzoku.

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The visually striking “Marugoto Lemon Beef Tongue” really stands out and is a popular limited-quantity menu item.

The rich Beef Tongue pairs well with the fresh tartness of lemon, making it light and easy to enjoy. The sharp kick of shiraga-negi (finely shredded white leek) adds a nice accent.

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Okome to Yakiniku Nikuno Yoichi Meieki Honten is a Yakiniku restaurant located a 3-minute walk from Nagoya Station.

Spread across two floors, the interior has a casual atmosphere centered around table seating. It feels comfortable, and guests can spend a relaxing time there.

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"Taisho Tanmoto Tabe-kurabe (Chef's tongue root comparison)" is one of the signature menu items.

It is a luxurious assortment of only the tongue root from springy pork tongue and Beef Tongue. Even though it is cut thick, it is said to be surprisingly tender and easy to keep eating.

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The photo shows the popular Domestic beef curtain roast, known for its striking look as well.

When you sear the roast beef hung like a curtain, it turns out juicy yet light on the finish, and it is said to be so good that you will want another serving.

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Sumibiyakiniku Kamadaki Gohan Burumaru, about a 5-minute walk from Nagoya Station, is a restaurant where you can enjoy charcoal-grilled Yakiniku made with Special Japanese Black Wagyu such as Kuroge Wagyu (Japanese Black Wagyu) from Kagoshima Prefecture.

The interior, with table seating only, is said to have a somewhat nostalgic feel. It is usually busy with many customers, so visiting early is recommended.

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The ao kara Beef Tongue (Beef Tongue with green chili peppers), with its sharp spicy kick that whets the appetite, is a dish that spice lovers should definitely try.

With each bite, the rich flavor of the Beef Tongue fat and the fresh heat come together so well that it is said to be so good you will not be able to stop eating.

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The thick cut "Premium Loin" has fine marbling, with a great balance of the sweetness of its high quality fat and the rich taste of the lean meat.

The moment you put it in your mouth, the juices and fat spread across your palate, making you feel happy.

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Yakiniku Jack Nagoya Ekimae Ten, a Yakiniku restaurant just a 3-minute walk from Nagoya Station, lets you enjoy all you can eat high quality beef without focusing on any specific production region.

The casually styled interior has counter and table seating, and it is said to be always lively with lots of customers.

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The All you can eat course starts with the recommended 5-piece assortment, and after that you order your preferred cuts for the number of people in your group.

This is the "starting assortment for the all you can eat tongue course." It comes as an assortment with items like thick cut tongue and negi-maki tan (tongue rolls with green onion), and even serious tongue lovers can leave Manzoku.

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You can also enjoy all you can eat Tsubozuke Dragon Outside skirt, a dish that lifts your spirits the moment it arrives.

The richly seasoned Outside skirt is perfect as a snack with drinks! It has just the right amount of volume and is very satisfying to eat.

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At Yakiniku no Watami Meieki Ten, just a 1-minute walk from Nagoya Station, you can enjoy high quality meat with a 90-minute All you can eat plan.

The spacious interior has counter seats and table seats, as well as box seats served by a dedicated express lane.

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These are the three types: kalbi (Korean-style short ribs), Outside skirt, and roast.

Each cut is well marbled and has a melt-in-your-mouth texture. They also pair well with the sauce and go great with white rice.

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If you want a reasonably priced and tasty Yakiniku lunch, the “Outside skirt Lunch” in the photo is a perfect choice.

It comes with very fresh Outside skirt, rice, soup, and namul, so it is quite filling, and slowly grilling the meat over the net and eating it makes for a blissful moment. You can also add more meat for an extra charge.