Photograph:komug710
Yokohama Station is a huge terminal station. The area around it is full of energy, with department stores and restaurants gathered all around. This time, we’ve put together a list of recommended Yakiniku restaurants from the many different kinds of places in the area. From upscale spots serving authentic Wagyu to casual local favorites, this guide covers a wide range of options.
Created: July 21, 2026
This article is based on8,745Tabelog reviews.
Table of Contents
Photograph:kurea
Yakiniku Ushigoro Yokohama Ten is a high-end Yakiniku restaurant on the 5th floor of a building, about a 2-minute walk from Yokohama Station. The restaurant uses only top-grade Domestic kuroge wagyu (Japanese Black Wagyu) and serves refined Yakiniku and à la carte dishes.
The interior stands out for its chic design, much like a hotel restaurant. The seating is spaciously arranged, and Private rooms are also available.
Photograph:bottan
There are multiple courses available for lunch and dinner. The lineup lets you enjoy a full course, from grilled rare lean cuts and Special Horumon cuts to a la carte dishes.
They focus on refined dishes with depth, pairing them with luxurious ingredients such as truffles and caviar.
Photograph:goro58397
One of the signature items, “Kyukyoku no Kurotan (Ultimate Black Tongue) Thick Cut,” is praised as the ultimate tongue, just as the name suggests. The marbling is said to be just right, with strong sweetness from the fat and rich savory flavor, without any off notes.
They recommend eating it with salt or lemon to bring out the meat’s natural depth.
The atmosphere inside was also very nice, and the place felt like somewhere you would want to visit again for a special occasion. I reserved the Seasonal Takumi Course, and they shaved truffle over all kinds of meat almost excessively, which was genuinely delicious and really impressive. It was without a doubt the best Yakiniku course I’ve ever had, and it even made me write my first review on Tabelog!
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140101/14080409/dtlrvwlst/B519303643/
cf46fb
This was a Yakiniku restaurant that left me so satisfied I almost wondered if Yakiniku this good could really exist. I ordered the course menu, and the staff grilled the meat each time, so I got to enjoy very tender and delicious cuts.
Source:cf46fb's review
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Photograph:take0428
Yakiniku AJITO Sohonten, about a 3-minute walk from Yokohama Station, is a restaurant based on the concept of traditional Yakiniku popular in Tokyo, created by an owner who grew up in Adachi Ward, Tokyo.
The interior has large windows that create an open feel and a clean look. At the counter seats, guests can enjoy Yakiniku on individual roasters, making it a great fit for small groups too.
Photograph:ike_log
The menu centers on Kuroge Wagyu (Japanese Black Wagyu), and every cut is high quality, with hearty thick-cut meat that makes the most of the ingredients.
The "BOSS salted tongue" is said to arrive fresh and never frozen. It offers an excellent texture and meat juices that you can only enjoy when it is served fresh.
Photograph:食が趣味じゃない王子
If it’s your first visit, the "Nyumon Course (Introductory Course)" comes recommended. It includes All you can drink, so even those who enjoy alcohol can relax.
This is the "BOSS no Omakase Horumon 5-shu assortment (BOSS's chef's choice assortment of 5 kinds of horumon)" included in the course. It is said to be fresh with no off notes, and each item makes the most of its texture, making it very tasty.
J.beauty
For tongue lovers, the "BOSS Salted Tongue" also comes in an amazing volume. It looks thick, but the more you chew, the more tender it gets, and the tasty meat juices spread through your mouth. It is also a nice touch that you can change up the flavor with 3 options: lemon, ume (Japanese plum), and dipping sauce❣️The sauce-grilled Wagyu Outside skirt was savory and juicy. With a Hot Pot packed with meat, I could not stop eating white rice and finished everything!
Source:J.beauty's review
食が趣味じゃない王子
I wanted to try a little bit of everything, so I asked for a recommendation and they said the BOSS no Takumi 3-item assortment would be a good choice. It is a very fun assortment with two slices each of the premium cuts of roast, Outside skirt, and Tenderloin. Since each one is a premium menu item, they all taste excellent. The roast has beautiful marbling, but the fat is not heavy, and it tastes even more refreshing with wasabi.
Source:食が趣味じゃない王子's review
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Photograph:たいら0725
Yokohama Yakiniku kintan, located on the 10th floor of the commercial complex "NEWoMan Yokohama" directly connected to Yokohama Station West Exit, is a restaurant where you can enjoy casual Yakiniku at lunch and a richer experience at dinner.
The stylish interior, marked by a dramatic atrium and large windows, also has Private room and Semi-private room seating, so you can enjoy your meal in a relaxed setting.
Photograph:kyuuuuuun
The restaurant mainly serves aged Kuroge Wagyu (Japanese Black beef) with its umami brought out, and you can also enjoy rare cuts and daily selections of branded beef.
It is also said to be popular for its original presentation, which creates a special experience. Pictured is the "Niku Cake," a meat platter arranged to look like a cake with various cuts. Its gorgeous look makes a strong impression.
Photograph:スィーツ中年
At lunchtime, they serve set meals that come with all-you-can-refill salad and rice.
They offer a wide range of combinations, including karubi (short rib), Outside skirt, and Horumon. The photo shows the "tororo (grated yam) Beef Tongue and beef karubi (short rib) Yakiniku set," which is said to be very filling.
わっしょいウマ飯
The meal had more volume than expected and was highly satisfying. The aged tongue was especially outstanding, with a great balance of tenderness and flavor that made it strikingly delicious. The view from inside the restaurant was also nice, and I was able to enjoy the meal in a calm atmosphere.
Source:わっしょいウマ飯's review
This stylish, open Yakiniku restaurant stands out for its high ceilings and modern interior. The Special Set is popular at lunch, and I got to enjoy high quality meats such as 30-day aged tongue and bara-karubi (short plate ribs). They also offer creative dishes like meat sushi and truffle bibimbap, which makes the meal enjoyable from start to finish without getting boring.
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140101/14079435/dtlrvwlst/B519698883/
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Photograph:☆ゆう☆
Beef Kitchen Yokohama Ten, about a 2-minute walk from Yokohama Station, is known as a place where you can fully enjoy Yakiniku centered on top-grade lean beef.
The spacious interior is mainly made up of box seats. You can also watch the meat being cut in the open kitchen, and the atmosphere is said to be lively.
Photograph:246_246
One of the restaurant's features is its large-cut Special lean beef graded A5 or higher. They focus on bringing out the best possible smooth texture, with fine slit-like cuts added to the meat.
From Appetizers to a la carte dishes and desserts, everything is Homemade, and their additive-free approach is also said to be well liked.
Photograph:みるみんく
The "Beef Kitchen Course" includes 14 standard dishes that let you fully enjoy the rich flavor of Special cuts.
Included in the course, the "Oban Strip loin ~Sukiyaki Set~" is served in a style where you dip it in egg yolk before eating. It is a fun take on sukiyaki (Japanese hot pot), a traditional Japanese dish.
Lovele
・Beef Kitchen Course
Everything was really delicious, and I was especially impressed by the quality and flavor of the meat. It was tender and juicy, and I could really taste the good flavor of each cut. The yukgaejang kuppa (spicy Korean soup with rice) had just the right amount of heat and richness, making it perfect To finish. The pumpkin pudding was also smooth with a natural sweetness ◎.
Source:Lovele's review
おれごはん
・Premium Course
The Appetizers that come out first are already top level, and the lineup is enough to make meat lovers cry: seared yukhoe → Special tongue → Special harami (outside skirt) → Chateaubriand → zabuton (well-marbled shoulder cut) sukiyaki...
Source:おれごはん's review
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Photograph:ハイボール明美
About a 4-minute walk from Yokohama Station, Jukusei Wagyu Yakiniku Aging Beef Yokohama Ten on the basement level of a building is a Yakiniku restaurant that specializes in aged Kuroge Wagyu (Japanese Black beef). It is known as one of the places that helped popularize dry aging.
The interior has a modern design, almost like a bar. It also comes equipped with smokeless roasters, which guests say is a big plus since you do not have to worry about odors.
Photograph:*あんこ*
They take whole Kuroge Wagyu (Japanese Black Wagyu) cattle and dry-age the meat on the bone for more than 30 days, slowly concentrating its flavor to the fullest.
The menu offers a wide selection of assortments that let you enjoy small portions at a time. They include a broad range of rare cuts as well, so you can compare the flavor and texture of each part.
Photograph:あみ27145
This is the “Oroshi Ponzu Roast.” It features roast meat packed with lean meat flavor, served with grated daikon radish mixed with ponzu sauce.
When you quickly grill both sides and eat it, the meat’s juiciness and refreshing taste are said to be a perfect match. Some say it feels like Japanese style Yakiniku.
Thanks to the staff carefully explaining each dish, we had a very meaningful meal. What stood out most in the course was how juicy and tender the meat was. Also, the cheesecake for dessert had a nice, generous portion and was beautifully decorated, so we were very Manzoku.
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140212/14073774/dtlrvwlst/B520108842/
フィガロ12
I fully enjoyed the much talked about aged Wagyu steak! First of all... the moment I took a bite, the rich flavor of the meat spread through my mouth! The balance between the savory seared surface and the tender, juicy inside was perfect, and the deep richness that only comes from aging filled my mouth. The fat had an elegant sweetness too, and it paired perfectly with wine.
Source:フィガロ12's review
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Photograph:ikuhime
Tenzan is a Yakiniku restaurant on the 11th floor of a building, about a 3-minute walk from Yokohama Station. Founded in 1972, this long-established restaurant is said to have preserved the same flavor passed down from the previous generation.
The interior is a calm space with a retro feel still intact. The tables are spaced well apart, so you can enjoy Yakiniku without worrying about those around you.
Photograph:みみりちゃん
With their eye for quality built up over many years, they source high quality Wagyu that is especially good that day. Depending on the cut, it comes seasoned in different ways, such as with their secret sauce, salt, or wasabi.
The karubi (short rib) is their most popular item, known for its melt in your mouth tenderness. It is said to have an excellent balance of marbling and lean meat.
Photograph:45891214
Many people also say the Homemade kimchi, namul (seasoned vegetable dishes), and other side dishes are excellent.
For the finishing rice dish, the kalbi gukbap (spicy beef soup with rice) is a classic choice. This Korean dish features a mildly spicy soup with chunky pieces of beef and rice, and it is also said to be popular at lunchtime.
みみりちゃん
The two recommended cuts of the day for shioyaki (salt-grilled) were sasami (lean meat) and tatebara (short plate). The three kinds for tareyaki (sauce-grilled) were sankaku bara (tri-tip), Nakaochi, and Flap meat! Every cut was thick and had great presence!! The meat was packed with rich flavor, and the more you chewed, the more flavor came through♪ As you would expect from Special Yakiniku that has preserved its long history and carefully kept its signature taste, every cut was high quality.
Source:みみりちゃん's review
YU20.
The standout here is definitely the premium salted tongue. It is cut thick, very fresh, and has no off notes at all. It tastes even better with the separately sold green onion salt‼︎Please give it a try〜
Source:YU20.'s review
374
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Photograph:じゅみりん
Yakiniku Ponga Yokohama Ten, whose Honten is in Meguro, Tokyo, is an authentic Yakiniku restaurant that serves high quality Japanese Black Wagyu.
The interior has a modern feel, creating an elegant space with plenty of Private rooms and sofa seating. It also comes equipped with smokeless roasters, which is another nice touch since there is very little smoke.
Photograph:sanokuni
Yakiniku ranges from standard cuts like kalbi and roast cuts to rare parts like Sirloin cap and Flap meat, with a wide selection on offer.
The vegetables come straight from contracted farms, with a focus on produce grown with reduced pesticides or no pesticides. For rice to go with the meat, they use Tsuyahime (a premium Japanese rice brand), one of Japan’s leading rice brands.
Photograph:iamrika_
The popular "tatami negi Beef Tongue shio" features thinly sliced Beef Tongue served topped with a generous amount of negi (green onion).
When lightly steamed on the grill, the savory aroma of the negi soaks into the tongue, making it juicy and full of flavor. The staff carefully grills it for you, so you can relax and enjoy it.
YouTube 石田タクシーブランドTV「検索」
・Special thick cut assortment
The assortment includes four kinds: "Flap meat steak, Premium thick cut Outside skirt, Top sirloin steak, and Special tongue." Every cut was thick, which really brought out the rich fat and made them very tasty, but my personal favorite was the "Top sirloin steak!" Since it is hard to grill well, the staff grilled it for us!
アボカドパンダ
The Yakiniku meal started with thick cut tongue, followed by three kinds of lean meat and Horumon, and every dish was top notch. For the grilled shabu-shabu in the second half, the staff lightly seared the meat, then I dipped it in beaten egg and wrapped it around rice to eat, and it was absolutely delicious.
Source:アボカドパンダ's review
559
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Photograph:ol_maruko
"Yakiniku GRANDELA" is a restaurant serving creative Yakiniku centered on Kuroge Wagyu (Japanese Black Wagyu). It is located inside the commercial complex "Yokohama Grand Gate," about a 10-minute walk from Yokohama Station.
Projection mapping plays across the ceiling, and the extraordinary interior is part of the appeal. This restaurant offers highly entertaining presentations.
Photograph:外灘5号
When you order on the touch panel, the plates automatically arrive via a dedicated lane. There is a pickup opening for the lane at Each seat, which adds a fun sense of anticipation.
The meat is Special selected A5-rank kurogemagyu (Japanese Black Wagyu). Using French techniques, the restaurant offers fresh ways to enjoy seafood and vegetables in new combinations.
Photograph:いわろぐ
The main dish served in (Each) course is the "kaidan-mori (staircase-style assortment)." Its dramatic presentation, stacked high like stairs, makes a strong impression and is said to be enjoyable visually as well.
It is said to be nice that 5～6 different cuts are layered together, so you can compare the flavors. The seasonings and yakumi (condiments) are prepared to match each cut.
1a405a
Once you step inside, the ceiling is truly Surprising！！The whole ceiling looks like a projector screen, with fish swimming across it and views of Minato Mirai (waterfront district), making it a really wonderful place. Please do visit in person and enjoy it♡
Source:1a405a's review
HIRO41
This modern Yakiniku restaurant has projection mapping dancing across the ceiling. It is surprising to see the beautifully plated meat arrive almost like dishes at a conveyor belt sushi spot. Every cut of meat is tasty, and the overall sense of satisfaction is high. Also, with most seats being in Semi-private room spaces, you can enjoy a calm and relaxed time.
Source:HIRO41's review
202
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Photograph:612377
Yokohama-en is a Yakiniku restaurant on the 3rd floor of Yokohama Prince Kaikan, about a 1-minute walk from Yokohama Station. It is a local favorite that has long been loved by the people of Yokohama.
The interior has a casual mood, with the kind of atmosphere you would expect from a classic Yakiniku restaurant.
Photograph:頑固おやじ3
They mainly serve Yokohama-gyu (Yokohama beef), a local brand of beef. It is known for the balance of flavorful lean meat and melt-in-your-mouth fat.
By buying whole cattle, the restaurant can consistently offer rare cuts that do not usually make it to market, which is one of its main draws.
Photograph:m24474
The 2-hour "Chef's Special All you can eat" is popular because you can fully enjoy high quality meat to your heart's content. It includes 70 items in total, with standard cuts such as kalbi (short rib), loin, and Outside skirt.
You can also enjoy all you can eat side dishes to refresh the palate and rice dishes. They say everything is carefully made and known for its high quality.
kana04088
This time, we ordered à la carte. The quality of the meat was much better than expected, and the thick cut tongue and rare cuts in particular were tender and excellent. The inside had the feel of a neighborhood Yakiniku place, and the staff were bright and pleasant, which made the experience even better. With this value for money and great taste, I’d definitely like to come back again!
Source:kana04088's review
オフネ号
We also went with the manager’s recommended All you can eat and added All you can drink, and the value for money and taste were both excellent. This is a restaurant where you can really enjoy your fill of delicious Yakiniku.
Source:オフネ号's review
232
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Photograph:smf mmf
Yakiniku Muraki is on the third floor of a building on the west side, about a 3-minute walk from Yokohama Station. Run by a popular izakaya in Yokohama, this Yakiniku restaurant focuses on high quality Domestic beef.
The interior is full of energy, with a fun atmosphere where you can relax and enjoy drinks.
Photograph:みうけん
A key feature here is that everything is prepared in-house and served fresh. They also pay close attention to presentation, with bold cuts that make the dishes fun to look at as well.
The "Zeppin Oban Harami" is said to be surprisingly tender despite its thick cut. They grill the whole slice boldly, then cut it into whatever size you like before eating.
Photograph:アラサー女子しろこ
The "Tsubozuke Gokujo Hone-tsuki Karubi with Korean Perilla Leaves" is a dish of extra-large karubi (beef short ribs) marinated in a jar filled with a special sauce. The flavor around the bone is especially rich, and the seasoning is said to soak in all the way through.
Wrapping the grilled meat in Korean Perilla Leaves adds a fresh touch and makes it even easier to enjoy.
dcw1003
The salted Beef Tongue came piled high with green onions, and the staff grilled it for us. It was my favorite dish of the day. The meat sushi topped with uni (sea urchin) also had a melt-in-your-mouth kind of goodness, and the sauce was outstanding. I also liked the kimchi that came out first because it was not sweet. The food was so good that it was easy to see why the place was lively even on a weekday, and above all, the staff were very kind.
Source:dcw1003's review
きうのぐるめ
The salted Beef Tongue topped with plenty of green onion has a fun crunchy texture from the onion, and it feels like you could eat slice after slice. The Outside skirt is also tender and juicy. The kama-daki gohan (pot-cooked rice) (2 go) has a nice glossy finish, and eating it with the meat is pure happiness. The bone-in kalbi wrapped in Korean Perilla Leaves does not feel too heavy, and I enjoyed it all the way to the last bite.
Source:きうのぐるめ's review
290
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Photograph:littlebass
"Sumibi Yakiniku Golden Horumon YOKOHAMA," about a 4-minute walk from Yokohama Station, is a Yakiniku restaurant in the style of a casual izakaya. Using a shichirin (small charcoal grill), it serves charcoal grilled Yakiniku focused on Horumon.
The interior has the lively feel of an izakaya and a homey atmosphere. Split between the first and second floors, this popular restaurant is often full.
Photograph:nyanyami_o0
They are particular about using morning fresh Horumon sourced daily from a meat wholesaler. Careful prep removes any off notes, and grilling it over charcoal gives it a plump, juicy finish.
It is standard to enjoy it with fresh lemon sour and a highball, both of which pair perfectly with the fat of the Horumon.
Photograph:もい。
The menu focuses on pork Horumon. They also offer standard beef cuts and assortments.
The “Shirokoro nama Horumon” is said to be packed with flavor from the house-made sauce. The tasty fat inside spreads across the palate, and its rich sweetness is said to be excellent.
The signature Horumon is fresh and delicious, and the salted liver and miso Horumon are especially must-tries. The regular Yakiniku menu is also extensive, and the Beef Tongue and thick cut steak are cooked by the staff to just the right doneness, which was a nice touch because you can enjoy them at their very best.
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140102/14085653/dtlrvwlst/B515935043/
食をこよなく愛するつくし
I came back because the shio reba (salt-seasoned liver) here is just that good! You grill the liver coated in sesame oil, eat it, and sip your drink with it as a snack. It would not be an exaggeration to say this is the best pleasure at this restaurant!
Source:食をこよなく愛するつくし's review
188
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Photograph:foodie*
"Yakiniku Hishakaku Yokohama Ten" is a Yakiniku restaurant on the 26th floor of a building, about a 6-minute walk from Yokohama Station. The restaurant focuses on A5-grade kuromage Wagyu (Japanese Black beef).
From the seats, you can take in a sweeping view of the Yokohama cityscape, giving the place a great location. There are also Private rooms, so it works well for meals where privacy matters.
Photograph:りんご830
They carefully select the highest grade kuroge Wagyu (Japanese Black beef), with a thorough focus on freshness and how each cut is sliced. Course meals are the main offering, and their appeal lies in bold menus that make generous use of rare cuts.
The lean cuts, such as premium short rib and loin, have beautiful marbling and are said to melt in your mouth. The lingering sweetness is said to be especially good.
Photograph:かおりちゃん519
"Kuroge Wagyu (Japanese Black Wagyu) yaki-shabu dashi-su" is a popular item that is always included in every course. It is an unusual way to eat thinly sliced Strip loin, quickly seared and then coated in dashi broth.
The deep flavor of the dashi broth is said to bring out the meat's natural sweetness to the fullest.
あみ27145
I wanted to eat Chateaubriand, so I ordered the premium course. It started with Appetizers, and every cut of meat was delicious. There were lots of ways to enjoy each one, so I could have fun while tasting what made each cut good. The richness of the fat was just right too, and I enjoyed it all the way to the end.
Source:あみ27145's review
すいにくべあ
I visited for the lunch course. It is a lovely restaurant with a great view from the window-side seats on a high floor, and it is also close to the station. The meat was beautifully arranged with small portions of various cuts, and it was very delicious. The amount was just right.
Source:すいにくべあ's review
157
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Photograph:ムロさん
Wagyu Yakiniku to Reimen Sundubu Daigo Yokohama Ten, about a 2-minute walk from Yokohama Station, is a Yakiniku restaurant that buys whole kuroge Wagyu (Japanese Black beef) cattle, allowing it to generously serve even rare cuts.
The interior feels clean and refined, creating a calm setting where you can enjoy your meal in peace. It also has many Private room seats, so you can fully enjoy a sense of privacy.
Photograph:ゆんのんの
They source kuroge Wagyu (Japanese Black beef) by buying a whole animal and never freezing it, then bring out its flavor over a long period in a dedicated aging room. They cut and season each part in the best way for that cut, so you can enjoy it at its peak.
A nice bonus when you order a course is that curry and rice are All you can eat.
Photograph:chocogang
They also offer a wide variety of à la carte dishes centered on Korean cuisine. This is the spicy tofu-based Hot Pot called sundubu Chige.
It is said to be filled with smooth, silky tofu along with chunks of pork, green onion, and kimchi. The flavor is authentic, with a solid level of heat.
meshi lover
I thoroughly enjoyed the course meal✨The restaurant was quiet and comfortable, and I could relax without worrying about the voices around me. The food was very filling, but still delicious without any drop in quality! I especially liked the kalbi (Korean-style short rib), which was not too fatty and felt high quality.
Source:meshi lover's review
yuki30
Wanting to eat delicious Yakiniku, I chose the Yokohama course! It was great to try one slice each of different cuts, and they were all tasty. It is All you can eat rice and curry, and for the rice I could choose from small, medium, or large. For the meat that was hard to judge the right doneness for, the staff carefully grilled it for me! It was delicious, filling, and I was Manzoku!
Source:yuki30's review
230
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Photograph:おもちちやん
"Horumon Senmonten Retsu Yokohama Tsuruyacho Ten" is a Yakiniku and motsu-nabe (offal hot pot) restaurant on the second floor of a building, about a 3-minute walk from Yokohama Station. Their Special fresh Horumon is said to be popular.
The interior has the classic charm of an old-school Yakiniku restaurant, and it also has a full ventilation system.
Photograph:take0428
They offer a wide selection of Horumon A la carte dishes. The owner personally goes to the market to source ingredients and is said to be very particular about freshness.
The “Tsubozuke Dynamite Horumon” features kopuchan (beef small intestine) marinated in a special sauce. The staff will take it out of the jar and grill it for you.
Photograph:itamin1231
Motsu-nabe (offal Hot Pot) is a local specialty of Fukuoka Prefecture. This Hot Pot is packed with Wagyu Horumon, and comes in 3 kinds of soup.
They carefully trim off the excess fat from the Horumon to create a plump, bouncy texture. People say it is an authentic motsu-nabe on par with a specialty restaurant.
This is a Horumon specialty restaurant in Yokohama Tsuruya-cho, with a wide lineup of Yakiniku dishes including plump Wagyu Horumon, kalbi, and Outside skirt. The fresh meat, carefully selected by an expert buyer, has a rich savory taste, and I also enjoyed unique dishes such as the special sauce "Dynamite Kalbi with Cheese."
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140101/14068723/dtlrvwlst/B519699185/
香坂朱音
I used to think Horumon had off notes, but the Horumon here had none at all and only rich flavor✩︎⡱The signature “tsubozuke dynamite karubi (marinated dynamite short rib)” is so long it gets you excited the moment you see it⚐˒˒The staff grill it to a perfect doneness, and it’s juicy without feeling heavy, which makes it great.
Source:香坂朱音's review
152
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Photograph:SA KO
Yakiniku Doraku Yokohama Nishiguchi Honten, about a 3-minute walk from Yokohama Station, is a popular Yakiniku restaurant where you can enjoy rare cuts that do not usually reach the market and top quality Wagyu.
The interior has a gorgeous design with marble, and the smokeless roasters keep smoke from bothering you, giving the place an exceptionally clean feel.
Photograph:kya0924
They buy an entire head of kurogé Wagyu (Japanese Black Wagyu) and serve it in that style. They use never-calved female cattle with rich flavor and tender meat, and they are said to prepare it with great care.
Their most popular "Premium Yakiniku Course" includes 11 items in total, such as Wagyu Cheek meat, loin, and Flap meat, and is said to offer great variety and outstanding satisfaction.
Photograph:鎌倉のバッドニュースアレン
The “Maboroshi no Special assortment” is said to be a must order when choosing A la carte.
It lets you enjoy 2 to 3 slices each of a wide variety of cuts, and every one is said to be fresh and delicious. Guests also praise the thoughtful touch of illustrated explanations for each cut.
SA KO
• zabuton (chuck flap)
This is my favorite cut! The thickness and portion are really Manzoku~. It is a lean cut with a lot of marbling, and it also has a nice amount of marbling close to kalbi, so the balance is excellent and it melts in your mouth~. Super delicious~.
Source:SA KO's review
The quality of the meat was really good, and the jo-tan shio (premium salted beef tongue) and tender lean meat from female cattle were especially outstanding! Everyone in the group said it was great and left very Manzoku. Even though it was All you can drink, the beer came quickly, and the glasses were ice cold, which was impressive. The Private room had a calm atmosphere, and the staff were polite, so we had a very good time.
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140101/14031021/dtlrvwlst/B515934321/
205
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Photograph:shanhai
Yakiniku Toraji Yokohama Moazu Ten is the Yokohama branch of the nationwide Yakiniku Toraji chain, known for its hearty thick cut meat. It is located on the 8th floor of Yokohama Moazu, a commercial building directly connected to Yokohama Station.
The softly lit, upscale interior has table seating as well as Semi-private room options, so you can relax and enjoy Yakiniku without worrying about the people around you.
Photograph:kmkm.627
One of the restaurant’s signature features is that every cut of meat is served thick sliced. Their own cutting method, known as “Diamond CUT,” is said to bring out the meat’s flavor.
Even though the cuts are thick, they are tender enough to bite through easily, and the lighter fat makes them especially tasty.
Photograph:シウマイ弁当とサンマーメン
At lunchtime, they offer a wide variety of good value set menus.
The "Toraji Gozen set" is a set packed with popular cuts including Kuroge Wagyu (Japanese Black beef) kalbi, shin-harami (premium Outside skirt), and loin. It also comes with Appetizers and soup, making it a popular choice for an easy casual meal.
The meat grilled over sumibi (charcoal) was juicy and full of flavor, and the standard cuts were especially good, particularly the thick cut tongue and Outside skirt. Even the course meal felt satisfying, and the side menu is also extensive.
Source:https://www.doom.now.cc/en/kanagawa/A1401/A140101/14061465/dtlrvwlst/B519698917/
茉由々
I had the Toraji Gozen set. Since I chose the S size, it came with 7 slices of meat in 3 different kinds in total! They were all tender and tasty, but the kalbi was especially good. The small side dish, something like shigureni (meat simmered in soy sauce and ginger), was also really delicious and kept me reaching for more...! It even came with a cute little ice pop for dessert, so I left feeling full.
Source:茉由々's review
427
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Photograph:楽笑
"Yakiniku Karubi Land Yokohama Nishiguchi Ten" is a Yakiniku restaurant tucked away on the third floor of a building, about a 3-minute walk from Yokohama Station. It is known for letting guests enjoy Special high quality kurogemawagyu (Japanese Black Wagyu) in a casual style.
The interior feels clean, with spacious box seats as the main seating. The ventilation is good so smoke is not a concern, and the comfortable atmosphere is also well regarded.
Photograph:ほのか67
The All you can eat course is popular. The menu includes Yakiniku made with Kuroge Wagyu (Japanese Black Wagyu) and a selection of a la carte dishes.
The Kuroge Wagyu, carefully chosen with a trained eye, is said to be very fresh and tender. Along with kalbi, Outside skirt, and loin, you can also enjoy Homemade a la carte dishes to your heart's content.
Photograph:お肉部部長 南原
True to its name, which includes "karubi (short rib)", the restaurant is said to serve excellent assorted varieties available of karubi. By marinating it in a sweet and savory secret sauce, they bring out its tenderness and deep umami.
The "Tsubo Dragon Karubi" is scored in a crosshatch pattern so the sauce soaks in well, and it is said to give off a savory aroma when grilled.
リュウ0608
The karubi (short rib) was delicious!! The interior was clean, and the food was outstandingly good! The Special menu karubi and Outside skirt were especially the best!
Source:リュウ0608's review
hk0625
This was a Yakiniku restaurant with amazingly hearty meat and great bite!! The menu had everything from All you can eat to All you can drink, and it was a place where everyone from adults to kids could spend time in Manzoku! The inside of the restaurant had a very stylish atmosphere, and even though it was reasonably priced, it still felt like a nice high-end place!
Source:hk0625's review
136
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Photograph:www.doom.now.cc
Gyuubei Soan Sogo Yokohama Ten is a Yakiniku restaurant on the 10th-floor restaurant level of the Sogo Yokohama department store. It specializes in serving Yamagata-gyu (Yamagata beef), one of Japan's leading high-end wagyu.
The interior is a modern space with a luxurious feel. It also has Private rooms, so you can enjoy your meal in comfort.
Photograph:きみら
Yamagata-gyu (Yamagata beef) from Yamagata Prefecture has a very low melting point, with a texture that seems to melt smoothly in your mouth. You can enjoy its finely marbled meat and high quality fat.
By buying whole cattle, the restaurant can offer a lineup that includes rare cuts you do not often see at other places. They seem to have about 40 different cuts available.
Photograph:Yoshihito（独身）
The visually stunning "Special Yamagata beef seven-cut assortment" is the signature dish. Funamori (boat-style presentation) is a traditional way of plating food using a vessel shaped like a Japanese boat.
It is popular because you can enjoy many different rare cuts, with about two slices of each. You can savor it while enjoying the difference between each cut.
セルジュルタンス
The Beef Tongue here was some of the most tender Beef Tongue I’ve had at any restaurant so far. It was probably tanmoto (the base of the tongue), but even so, it was outstanding Beef Tongue. The rib maki was also very delicious, and it made me feel glad to be alive ☺️
Source:セルジュルタンス's review
黒柴いっちゃん
You can take your time and enjoy the meal, and the meat is really good. This time, I ordered salted tongue and a 6-kind assortment to compare them. The fat in the meat had a nice sweetness, and it felt light without sitting heavy in the stomach. It was also great that I could enjoy the Yakiniku with different flavors like sauce, rock salt, and wasabi.
Source:黒柴いっちゃん's review
165
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Photograph:飲みニスト0430
Yakiniku no Watami Yokohama Ten is a nationwide chain Yakiniku restaurant on the 4th floor of a building, about a 1-minute walk from Yokohama Station. It is popular for offering high-quality Yakiniku in a casual izakaya-style setting.
The seating is mainly spacious box seats. A delivery lane is installed, and when you place an order, your dishes zip right to you.
Photograph:NOVｰaki
Both lunch and dinner offer a full lineup of All you can eat courses. Even the standard course includes more than 100 all-you-can-eat dishes, so there is a wide variety.
It also includes Special Wagyu and Horumon. The most popular item is the signature "Watami Karubi," named after the restaurant, with deep flavor and aroma.
Photograph:堀庄自動車学校
Among the 100 dishes, the side menu options are also quite varied. The Appetizers, palate cleansers, and rice dishes all have a main dish level of great taste, according to reviews.
The dessert menu alone lists about 17 kinds, and people say they can eat plenty with their "dessert stomach," making it highly satisfying.
haz08
First, we ordered Nakaochi kalbi, thick cut kalbi, and of course Wagyu! The sauce had a nice rich flavor, and the meat was tender, so it was really good. Next, we ordered the thick cut Beef Tongue. The thickness was just great!!
Source:haz08's review
フォータマ
The standout dish here is the Watami karubi (short ribs), which has the solid bite of dice-cut steak and incredible juiciness(´TωT`)Also, the side dishes are just so good. Namul (seasoned vegetable side dish), kimchi, ramen, ishiyaki bibinba (hot stone bibimbap), and desserts. The seasonal new menu items always bring something new to discover too☆
Source:フォータマ's review
197
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Photograph:スライ・ワンカップ
Sendai Gyutan (Beef Tongue) All you can eat Yakiniku Horumon Sakaba Tokiwatei Sotetsu Gobangai Ten is a lively Horumon and Yakiniku tavern. Each seat has a server that pours lemon sour.
If you order All you can drink, you can refill your drink yourself, which is a nice perk. You can enjoy pairing All you can eat Horumon and Beef Tongue with drinks.
Photograph:ちゃなさ
At the restaurant, they carefully hand wash the Horumon every day to soften its distinctive off notes. The standard seasoning is a punchy salt sauce with garlic and special spices.
"Tokiwatei Shio Horumon" is a mixed plate of Domestic pork small intestine, large intestine, and gatsu (pig stomach). You can enjoy a range of textures and flavors.
Photograph:少食の極み
The "Baku Negi P-Tan Carpet," topped with a whole long green onion and a huge pile of negi (green onion). It is lined underneath with thin slices of pork tongue.
When you tuck in the negi, fold it over, and steam-grill it, the sweetness of the negi and the rich flavor of the meat come together for a great bite. The eye-catching look is part of the appeal too.
つだの☆ぴろ
I really like the Yakiniku here, so I come often. My recommendation is the salted Horumon, but many of the other meats and side dishes are tasty too, so you can keep enjoying them without getting bored! The restaurant is also very close to Yokohama Station, so it’s easy to get to without getting lost.
Source:つだの☆ぴろ's review
ガラガラホラーマン
The combo of Horumon and lemon sour is a classic pairing at izakaya (Japanese pubs) and Yakiniku restaurants, and the rich, fatty Horumon goes perfectly with the crisp and refreshing lemon sour.
Source:ガラガラホラーマン's review
63