A Tour of Outstanding Yakiniku in Kumamoto Prefecture! 20 Popular Spots Where You Can Enjoy the Rich Flavor of Wagyu

Photograph:しばきち

Yakiniku Sudou Kumamoto Honten, about a 2-minute walk from Shidentorichosuji Station, is a full-attendance style Yakiniku restaurant, and many people enjoy it with the Omakase course.

They use Special Yakiniku, mainly Kyushu kurogemagyu (Japanese Black Wagyu), it is said. There are roll-screen partitions between the tables.

Photograph:ぶちクン

An assortment where you can enjoy one slice each of Chateaubriand, Hanging tender, akaushi (Japanese brown beef), and tongue. The balance of fat and lean is just right, and the quality of the meat is said to be so good it makes you groan with every bite.

Chateaubriand in particular apparently only needs a light sear for its aroma to rise, and it melted in the mouth the moment it was eaten.

Photograph:もりりんjp

The "yasai-yaki (grilled vegetables)" uses fresh vegetables from Kumamoto, and lets you really taste the natural flavor of the ingredients. They season it lightly with olive oil and salt.

Reviews also say that on the course menu, they serve vegetables at just the right times between the meat dishes, making for a nice palate cleanser.

Photograph:www.doom.now.cc

Yakiniku Aji Hitokire, about a 4-minute walk from Shiden Karashimacho Station, is a Yakiniku restaurant where you can enjoy Akaushi (Japanese Brown beef) and rare cuts of Kuroge Wagyu (Japanese Black Wagyu).

They serve each cut with the seasoning that suits it best, using salt, wasabi, or their original sauce. A la carte items come in small portions, so you can enjoy a variety of cuts, making it a good pick for solo Yakiniku too.

Photograph:mmts19

The "Taisho Osusume Kiwami assortment" is said to be an assortment of five kinds of the best meat available that day. The photo shows a serving for 2 people, and you can also order a half portion.

The staff will also advise you on the order to eat them in, such as "Start with barausu (a cut from the belly) and finish with Tenderloin."

Photograph:oshiy2006

The “Horumon assortment” also seems to be popular. The photo shows three kinds: Mountain chain tripe, Heart, and liver.

You can apparently watch the staff take the meat out of the refrigerated case and cut it up on the spot. It is full of impact and really gets you excited.

Photograph:www.doom.now.cc

Rakuraku, about a 2-minute walk from Shiden Hanabatacho Station, is a Yakiniku restaurant centered on Special Kuroge Wagyu (Japanese Black Wagyu) female beef. You can also enjoy basashi (horse meat dishes), a Kumamoto specialty. Many reviews mentioned that the sauce is great.

They also offer a wide range of drinks, including wine and whisky, and they even have a course that allows up to 3 hours in the restaurant.

Photograph:下克上！

"Gokujo Shio Tan Tanmoto (premium salted tongue base)" can be ordered thick cut or thin cut, depending on your preference.

It is said to be a juicy, tender dish with rich, high quality fat. Even when ordered thick cut, it still has a clean bite.

Photograph:yuri0101

The set of barley rice and grated yam To finish is popular. It has a strangely nice taste that goes down easily even after the meat, and people say it is a must order To finish at the end.

The tororo (grated yam) is said to use a hybrid of sticky wild jinenjo (Japanese yam) and yamatoimo (Japanese mountain yam).

Photograph:こげぱん0821

Kumamoto Horumon, about a 3-minute walk from Shiden Karashimacho Station, is a Yakiniku restaurant where you can enjoy Kumamoto Prefecture akagyu (Japanese brown beef), jidori (free-range chicken) from Amakusa Daio, and horse meat. Whether you sit at the counter or a table, the meat is grilled over charcoal, and it is popular for letting you enjoy flavorful meat.

The popular choice is the "Kumamoto Umaimono Zukushi Course." You can add All you can drink for an additional fee.

Photograph:ツーニャン

The "Horumon assortment" is an assortment of 9 kinds of Horumon, including rare cuts such as Lung and darumu (part of the intestines).

It is said to be fun because you can enjoy a variety of textures. Some reviews also say they were happy to try cuts they had never eaten before.

Photograph:シンさん43957

A Kumamoto specialty, “uma Horumon nikomi (horse Horumon stew).” It has a sweet white miso base, and people say the meat is simmered until tender and delicious.

Reviews praised how good it was, saying they piled it onto rice, sprinkled it with shichimi (Japanese seven-spice), and dug in. The otoshi (small appetizer) of shio Horumon nikomi is also popular.

Photograph:www.doom.now.cc

Wagyu Yakiniku LIEBE Amu Plaza Kumamoto Ten is in a great location, about a 2-minute walk from JR Kumamoto Station, and serves Yakiniku where you can enjoy kuroge wagyu (Japanese Black Wagyu) raised on its own ranch, graded A4 or higher. In addition to table seating, there are 5 fully private rooms.

The restaurant says livestock farmers who know meat inside and out serve it with the best possible cuts. The five lunch-time-only courses are popular.

Photograph:TSNI

The "LIEBE Funamori" is a luxurious assortment featuring Strip loin, Knuckle main muscle, Kaku lean meat, and kurimi (a cut of beef).

This assortment centers on lean cuts of meat, with bright color and great umami.

Photograph:美味しい物が大好き ばっこ

The lunch-only "8-Variety Tiered assortment Lunch Kanade" lets you enjoy 8 kinds of Special rare cuts.

Reviewers say every cut is tender, with just the right amount of fat and great flavor. Some reviews also say they were able to enjoy trying these unusual cuts while eating.

Photograph:www.doom.now.cc

About a 4-minute walk from Shiden Hanabatacho Station, this restaurant is a Yakiniku spot that buys whole Akaushi (Kumamoto Aso brand beef) cattle and offers a wide variety of rare cuts.

It has fully private rooms with Sunken kotatsu seating, which guests say make it easy to relax and enjoy the meal. In addition to courses with All you can drink, they also offer A la carte All you can drink.

Photograph:ちぃこ901

Many reviews say the akagyu (Japanese brown beef) loin is delicious. It has just the right balance of lean meat and fat.

The photo shows the "akagyu no karubi toku to rosu toku." Both karubi and loin come in three grades: toku, jo, and nami.

Photograph:たいじ

The popular "Katsubi Special Ippon Naga Tan" is a dish made by slicing beef tongue lengthwise.

From the fatty and tender tanmoto (base of the tongue) to the tan-saki (tip of the tongue) with its supple texture, you can enjoy the whole tongue in one dish. It is grilled first, then cut with scissors before eating.

Photograph:www.doom.now.cc

Located in a great spot about a 3-minute walk from Shiden Torichosuji Station, Taishu Yakiniku Horumonman Kagomachidori Ten is a Yakiniku restaurant where you can enjoy Special akaushi (Japanese brown beef) and kurobuta (Berkshire pork) Horumon, along with Kumamoto specialty horse meat dishes.

A course with more than 50 menu items for 90 minutes of All you can eat and All you can drink is especially popular. In addition to counter and table seating, there are also horigotatsu (sunken floor seating) seats.

Photograph:金太郎６１０

They offer many kinds of Horumon, and every one of them is said to be a winner. The photo shows the “Horumon Set 5-piece assortment.” They also have 3-piece and 7-piece assortments.

The Korean-style “Umakara Horumon,” marinated in a spicy sauce, also comes with a wide lineup of cuts.

Photograph:shinji_uozumi

The popular "tsubo series" is also included in the course. There are three kinds, including the "tsubo-zuke gyu karubi man" in the photo and the "tsubo-zuke Horumon ippon-yaki".

The sweet and savory sauce goes perfectly with both beer and rice.

Photograph:www.doom.now.cc

Tan to Harami Yakiniku Itaru is a Yakiniku restaurant built around the concept of "carefully made sauce and Special tasty meat." It is also conveniently located just a 1-minute walk from Shiden Kumamotojo-Shiyakushomae Station.

The restaurant's signature menu items are said to be the "W Tongue assortment" and "Salted Outside skirt." The lemon sour you will want to enjoy with them comes in more than 10 different types, including extra sour and stronger options.

Photograph:kaho_trs

The signature "W Beef Tongue assortment" is a dish that lets you compare Beef Tongue and pork tongue. The carefully hand-cut tongue is said to be delicious.

They also recommend wrapping it with plenty of the free refill green onions before eating.

Photograph:rira93

For the Byosatsu Rosu (instant seared loin), the staff grills it to the perfect doneness, and you enjoy it coated in egg yolk. The grilling time is said to be about 30 seconds.

Reviews say the rosu has great meat quality and tastes so good that you may end up eating too much.

Photograph:酸辣湯麺

Located about a 5-minute walk from Shiden Fujisakigu-mae Station, Yakiniku Hashiya is a fully attended Yakiniku restaurant enjoyed at the counter. The menu consists only of Omakase courses. There are two Omakase courses each for dinner and lunch.

The restaurant focuses on lean cuts of female Kuroge Wagyu (Japanese Black beef), and the chef grills them right in front of you.

Photograph:ハッピー80801

The uchimomo (inside round) is seared until nicely aromatic, with the fragrance of sesame oil and soy sauce gently rising, and kuro-shichimi (black seven-spice chili) adding a nice accent.

Different condiments are paired with each cut, such as sansho yakumi (Japanese pepper condiment) for the tan-shita (underside of the tongue) and leaf garlic yakumi for the Outside skirt.

Photograph:昌華

The Chateaubriand sandwich pairs well with the rich barbecue sauce and is said to be a memorable dish.

One review says they were amazed by the tenderness of the top quality Tenderloin tucked between the toast.

Photograph:www.doom.now.cc

About a 6-minute walk from Shiden Kumamotojo-Shiyakushomae Station, Hire-niku Junchan is a Yakiniku restaurant known for bold dishes made with fresh Tenderloin. Its signature dish is the “Tenderloin Block Yaki (grilled block of Tenderloin).”

The side menu is also extensive, with items like Tenderloin curry. There are four courses that come with 100 minutes of All you can drink.

Photograph:g50o6

The specialty "Block-yaki (grilled meat block) with Chateaubriand, Tenderloin" is said to make a huge impact with its 1kg block. The staff grills it and cuts it into portions.

The meat is tender and tastes great even with just salt, but when you try it with the recommended margarine soy sauce, it is said to be so good that you cannot help but moan in delight.

Photograph:女酒場放浪記99

The "Beef Tenderloin Meat Jus Curry" is said to be a luxurious dish made with plenty of tenderloin, packed with rich meat flavor. Rather than having chunky pieces of meat, it sounds like the curry roux coats the meat all over.

Among the side dishes, the generously filled sundubu Chige is said to have an excellent balance of heat and good flavor.

Photograph:www.doom.now.cc

"Yakiniku Dining Nanbenden" is a Yakiniku restaurant where you can enjoy All you can eat Kuroge Wagyu (Japanese Black beef) ranked A4 or higher. There are three tiers of the 120-minute All you can eat menu.

The spacious table seating can be divided with partitions, and full smoke ventilation equipment is installed. It is located in Higashi-ku, Kumamoto City, and many local guests seem to visit by car.

Photograph:地方再生大臣

The specialty item, "Kuroge Wagyu (Japanese Black Wagyu) Ushi no Ipponyaki (whole grilled beef cut)," is well reviewed for being delicious. The meat is tender and said to melt in your mouth almost right away.

You can choose the size of the meat from per person to 4 servings. It can be enjoyed with salt as well as sauce.

Photograph:☆けぃﾁｬﾝ☆

The "tsubozuke karubi (short ribs marinated in a jar)" is said to be thoroughly soaked, so it tastes great even without extra sauce. Some reviews also said it goes perfectly with draft beer.

For karubi, they also offer "Kuroge Wagyu Aburi Karubi" and "Saikoro Karubi," which you can enjoy with salt as well.

Photograph:ぽよヨン

"Jukusei Wagyu Yakiniku MIZUKI" is a Yakiniku restaurant a 5-minute walk from Shiden Karashimacho Station, serving aged Wagyu. They age whole purchased Japanese Black Wagyu for 30 days.

The restaurant has powerful ventilation ducts installed, so you can enjoy Yakiniku without worrying about smoke. They also offer a wide selection of wines that pair well with aged meat.

Photograph:xxaki0916xx

The “Aged tongue and premium tongue comparison” is said to be a dish that really shows how aging brings out a unique aroma and rich flavor.

The aged meat assortment, where you can enjoy cuts like zabuton (part of the chuck), Top blade, and sirloin, is also popular.

Photograph:食う寝る挙げる

The "MIZUKI Recommended Tasty Lean Meat (Salt) 3 slices" lets you enjoy aged meat such as Sirloin cap, kuri (part of the shoulder), Top sirloin, and Chuck tender.

The aged lean meat is tender, and when you eat it with salt and wasabi, you can really taste the full umami of the meat.

Photograph:ぽよヨン

Akaushi Sumibi Yakiniku Tankun is a popular restaurant where you can enjoy sumibi Yakiniku (charcoal grilled Japanese barbecue) over an irori (traditional sunken hearth) in a charming space renovated from a kominka (traditional Japanese house). It is in a great location, just a 2-minute walk from Shiden Fujisakigu-mae Station.

There are three ranks of the "Aso no Akaushi Tanno Course" with All you can drink included. They also offer horse meat dishes such as basashi (horse sashimi) and horse Horumon.

Photograph:Nori9600

The akagyu (Japanese brown cattle) kalbi, loin, and Tenderloin are said to have light fat and a rich meaty flavor.

When you grill them slowly over an irori (traditional sunken hearth), the aroma of the charcoal brings out the meat's flavor even more. The charm of the irori is also one of the reasons people rate this place highly.

Photograph:Conno

Multiple reviews say the akaushi (Japanese brown beef) Rice bowl was delicious. The sauce apparently goes very well with the lean meat.

They buy one whole head of carefully selected akaushi and age it. The sauce is homemade and uses black garlic.

Photograph:www.doom.now.cc

Yakiniku Kitsune (deep-fried tofu) is a Yakiniku restaurant where you can enjoy whole purchased akaushi (Japanese brown beef) with a house-made black garlic sauce. It is in a convenient location, just a 2-minute walk from Hanabatacho Station on the tram.

The interior has a calm Japanese feel, with 12 spacious counter seats. There are also 12 table seats in the back.

Photograph:ももんが0001

The "Akaushi assortment 6 Kinds" lets you enjoy cuts such as short rib, loin, Outside skirt, and Heart with a kuro ninniku (black garlic) sauce.

The meat is sliced at the counter after you order, so you can enjoy the live, right in front of you feel as well.

Photograph:kyoko5691

The tongue menu includes items such as "premium salted tongue," "green onion salted tongue," and "garlic tongue."

The photo shows the "hanasaki atsugiri tan (thick-cut scored beef tongue)." It is included in the top class of the three available courses, and you can also order it A la carte.

Photograph:www.doom.now.cc

About a 9-minute walk from JR Suizenji Station, Yakiniku Nakamura is a popular Yakiniku restaurant where you can enjoy Kyushu-produced Wagyu grilled over charcoal. The specialties include the "Osusume assortment" and "yaki-suki (grilled sukiyaki-style beef)."

The interior has the warm feel of wood, and the ventilation is said to be well equipped. The wide selection of drinks is also well liked, including wines that pair well with Wagyu, refreshing sours, and umeshu (plum wine).

Photograph:hama0405

The "Lean Meat Three-Cut assortment" is an assortment of richly flavored lean cuts such as Outside knuckle and Knuckle main muscle. It is served with a special dipping sauce blended with vegetables and chili peppers.

If you are not sure which meat to choose, they also offer the "Recommended assortment," which brings together the day's Special cuts such as Top sirloin, Chuck tender, and tsurami (part of the cheek).

Photograph:hama0405

Along with red meat cuts, the restaurant also has a good selection of Horumon, which seem to pair well with charcoal grilling.

For Horumon, there are 9 kinds, including three types of tongue (Beef Tongue, premium Beef Tongue, and Wagyu Beef Tongue), as well as Outside skirt, tsurami (cheek meat), liver, Mountain chain tripe, and Heart.

Photograph:www.doom.now.cc

About a 5-minute walk from Karashimacho Station on the city tram line, Yakiniku Wagyu no Taka Kumamoto Shinshigai Ten is a Yakiniku restaurant known for its signature “Yakiniku sugata-mori (whole-style Yakiniku assortment),” served on a cow-shaped plate. The interior is spacious with 68 seats, and people say you can relax and enjoy your time here.

They offer a wide selection of wine and shochu (Japanese distilled spirit), and there is also a 120-minute A la carte All you can drink menu.

Photograph:ぽよヨン

The "Yakiniku Sugata-mori (Yakiniku assortment)" comes in three ranks, and the "Jo" and "Kiwami" include "thick-cut Premium tongue" and "thick-cut Outside skirt".

It is said that all nine courses include a "Yakiniku Sugata-mori" in one of the ranks above.

Photograph:ぽよヨン

The "Kimchi 3-Variety assortment" is an assortment of hakusai kimchi (napa cabbage kimchi), kakuteki (cubed radish kimchi), and nama-kimchi (fresh kimchi). You can also order each item A la carte.

They also have the "Namul 3-Variety assortment," with moyashi (bean sprouts) and zenmai (royal fern), which goes perfectly with Yakiniku.

Photograph:www.doom.now.cc

Taishu Yakiniku Horumon Bondo, about a 15-minute drive from JR Minami-Kumamoto Station, is a Yakiniku restaurant built around the concept of "everyday neighborhood Yakiniku." Its specialty is the "Mixed Horumon," which features a selection of fresh and rare Horumon.

They also offer a good lineup of drinks that pair well with Horumon, including highballs, whisky, and sours.

Photograph:女酒場放浪記99

You can enjoy more than 10 kinds of beef and pork Horumon, including rare cuts shown in the photo such as kopuchan (small intestine), nodo (throat), and hatsumoto (base of the heart).

The “Horumon sashimi,” prepared with low temperature cooking or quick blanching, is made in house and uses a secret sauce.

Photograph:ロンガーマン

Along with Domestic lean cuts such as the "Bondo kalbi" and "lean roast," the popular "green onion salt tongue" is also a must-try when you visit here.

At lunchtime, you can also choose a set meal. The "Kalbi Mix set meal" lets you enjoy kalbi from various cuts. It is nicely marbled, and it apparently goes great with rice.

Photograph:www.doom.now.cc

Located about a 6-minute walk from Shiden Torichosuji Station, Yakiniku Tanabata is a Yakiniku restaurant where you can enjoy Special Wagyu graded 4 or higher with house-made sauces in miso, green onion salt, and soy sauce. The fresh Horumon and horse meat are also well regarded.

All seats are sofa seats in Semi-private room settings, so you can relax and enjoy options such as the 120-minute A la carte All you can drink menu.

Photograph:552ab183966

They recommend enjoying top quality Wagyu such as "Wagyu Outside skirt" and "Special kalbi (Korean-style short rib)" with their house-made soy sauce tare (sauce).

They also offer a course with All you can drink, where you can enjoy small portions of Kuroge Wagyu (Japanese Black beef) such as loin, kalbi (Korean-style short rib), and Outside skirt.

Photograph:552ab183966

The tamago kake gohan (rice topped with raw egg) seems especially popular, with many saying it tastes amazing. It has a nice twist, and it apparently goes perfectly with the meat.

There are also many rave reviews for the kimchi and vegetables, which shows the high quality extends beyond the Yakiniku menu as well.

Photograph:bdf46d

Irori Nikusuke is a Yakiniku restaurant in Kikuchi District, Kumamoto Prefecture. The restaurant is particular about Kumamoto brands such as Akaushi (Japanese brown cattle) from Aso, horse meat, and jidori (local chicken) Amakusa Daio, and it has also become a topic of conversation for its unusual setup, with every room equipped with an irori (traditional hearth).

In addition to three courses called Ume, Take, and Matsu, there is also the Higo no Irori Kaiseki course, where you can enjoy Akaushi and Amakusa Daio.

Photograph:mac.taicho

The "Akaushi Enju-gyu assortment" is an assortment of kalbi, Nakaochi Kalbi, and Premium Loin. Enju-gyu (carefully raised akaushi beef) is said to come from cattle raised with attention to feed and the rearing environment, even among akaushi (Japanese brown cattle).

Rather than grilling, you eat it more like lightly roasting it over an irori (traditional sunken hearth), which lets just the right amount of fat drip off and makes it excellent.

Photograph:柊しゅう

"Koshin Pork Teppan-yaki ~samgyeopsal style~" is a dish of pork belly, cabbage, garlic chives, and kimchi cooked on a rimmed Teppan-yaki griddle.

It is said to be an excellent dish, with the sourness and heat of the kimchi in harmony with the sweetness of the meat and vegetables.

Photograph:ノムゾウ

“Yakiniku TONBO.” is a restaurant in Arao City, Kumamoto Prefecture. This Yakiniku restaurant mainly serves akaushi (Japanese Brown beef), letting you fully enjoy the rich flavor of Wagyu.

There is a salad bar, and in addition to vegetables, you can also enjoy All you can eat pasta, fried foods, and desserts. For an extra charge, they also offer “All you can eat soft serve.”

Photograph:デブタロウ

The "Niku no Kaidan (Meat Staircase)" is a lavish dish with jotan (premium beef tongue), Akaushi Nakaochi kalbi, Kuroge Wagyu kalbi, and more arranged on a spiral staircase.

There are three ranks depending on the selection of meats. They say the key to enjoying it at its best is to start grilling from the lower steps.

Photograph:YANDM

The house specialty "Aka TONBO." is an assortment centered on Aso Akaushi (Japanese brown beef). The photo shows the half course.

It comes as an assortment of premium Tenderloin of Akaushi, pork belly, chicken thigh, and more. The Akaushi has rich marbling, yet it is not too heavy and is said to be delicious.