Photograph:S.Y Nのグルメ日記
Hiroshima is famous for okonomiyaki (savory Japanese pancake) and oysters. It is also home to well-known steakhouses where you can enjoy not only high quality Wagyu but also carefully aged meat. So here, we have rounded up popular places by area in Hiroshima where you can enjoy great steak, from casual lunch spots to specialty restaurants suited for special occasions.
Created: July 21, 2026
This article is based on718Tabelog reviews.
Table of Contents
Photograph:オカグル編集長
Teppan-yaki Atago is a Teppan-yaki restaurant located in ANA Crowne Plaza Hiroshima.
The restaurant has counter seats with a teppan grill and Semi-private room seating. You can enjoy your meal while watching the ingredients change on the teppan right in front of you.
Photograph:えりログ2171
The steaks in the course come in two cuts: Strip loin and filet. They use branded beef and top quality Kuroge Wagyu (Japanese Black beef) specially selected and sourced from around Japan.
Their house made garlic soy sauce and salt bring out the full flavor of the ingredients, according to reviews.
Photograph:YacchanAmarone
They also offer a lunch set where you can enjoy steak.
The "Steak Lunch" is a set that comes with seasonal Appetizers, salad, and white rice from Sera. You can upgrade the main Angus beef steak to the pictured kuroge wagyu (Japanese Black Wagyu) (A4). It is said to let you fully enjoy the savory sear and the rich flavor of the meat.
S.Y Nのグルメ日記
The filet steak was fragrant on the outside and moist inside, locking in all the good flavor of the meat, and it was so tender that after a few chews it seemed to melt in your mouth. At the same time, it still had a rich beef flavor and a clean finish, making it a Manzoku steak!
Source:S.Y Nのグルメ日記's review
TimLawww
We ordered the steak course. I chose the filet, and my friend chose the Strip loin. The chef said the steak was from Hiroshima. The steak was delicious, and the meat was very juicy and tender!
Source:TimLawww's review
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Photograph:gatsbydry
"Teppan-yaki Yamaoka" is a restaurant located a 5-minute walk from Jogakuin-mae Station on the Hiroshima Electric Railway Hakushima Line.
At the counter seats, you can directly enjoy the sounds and aromas of the ingredients as they cook. If you are visiting with a larger group, the table seats are also recommended.
Photograph:gatsbydry
You can enjoy a hearty steak carefully grilled by the chef on the Teppan-yaki griddle.
The "Kuroge Wagyu (Japanese Black Wagyu) Tenderloin" is popular for its perfect cooking and tenderness. The moment you put it in your mouth, the rich flavor of the meat spreads across your palate.
Photograph:ドクターユウ
The “Omakase Luxury Course” is a course where you can fully enjoy Kuroge Wagyu (Japanese Black Wagyu) and awabi (abalone).
For the awabi, the owner personally selects abalone from the Setouchi (Seto Inland Sea) region. It is said to be fresh and tender, with the liver sauce as the key to its flavor.
美味しい弁護士
・Kuroge Wagyu (Japanese Black beef) Tenderloin
The Tenderloin steak was very good, tender, and cooked really well. I thought it was quite impressive, including the nice lean meat character! A good main dish really brings the whole meal together, doesn’t it!
Source:美味しい弁護士's review
me_me_
The Teppan-yaki prepared right in front of us was fun to watch and a treat for the eyes as well. Of course, it also tasted really good. The meat and seafood were both fresh and delicious. I would like to visit again.
Source:me_me_'s review
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Photograph:www.doom.now.cc
Dontoko Mikawacho Ten is a Teppan-yaki restaurant about a 7-minute walk from Fukuro-machi Station on the Hiroshima Dentetsu Ujina Line.
In addition to table and counter seating, the restaurant also has Private rooms. The space is full of hospitality, so you can relax and enjoy your meal.
Photograph:カティ☆フラム
The "A5 rank Kuroge Wagyu (Japanese Black beef) Chateaubriand" is a steak known for its light fat content and how well it pairs with red wine. They slowly cook it over low heat on a wire rack, taking about 3 hours to finish.
By cooking it without letting the moisture escape, they create a texture so tender you can cut it with chopsticks.
Photograph:H-CB
The "Garlic Fried Rice," recommended To finish a Teppan-yaki meal, is made with garlic from Aomori Prefecture.
The flavor of the crispy fried garlic chips and the toasty aroma of the bacon are said to be addictive.
hiroa633
Everything was delicious, but the aburi of koune (part of the brisket) and the Chateaubriand steak were especially outstanding, with meat that was incredibly tender.
Source:hiroa633's review
nico1969
From the Appetizers to the dessert, everything was amazing and really moving, but the Chateaubriand was especially the best‼️They cook it through slowly at a low temperature by steaming and grilling it, then move it to the Teppan-yaki griddle to finish it right before serving. You eat the rare meat with wasabi and shiokombu (salted kombu kelp) on top. Wow, it just melts in your mouth〜〜〜(⌒▽⌒)It goes perfectly with the shiokombu‼️
Source:nico1969's review
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Photograph:シングルモルトウィスキー
Teppan-yaki Naniwa is a Teppan-yaki restaurant on the 6th floor of Rihga Royal Hotel Hiroshima. It offers a wide variety of wines and Japanese whisky, so you can enjoy the pairing of Teppan-yaki and drinks.
Inside, there are multiple Teppan counters, where you can watch the chef’s skillful cooking up close.
Photograph:ふひと@広島
They offer courses centered on steak. The branded beef they use seems to change regularly.
A key point is their careful attention to how the meat is cooked, which brings out the full potential of the ingredients. It is said to have a pleasantly firm bite.
Photograph:まぼぐるまん
In addition to steak, they also offer Teppan-yaki dishes made with fresh seafood.
The “Awabi (abalone) no Teppan-yaki” is a popular dish known for being cooked just right. It has a tender texture, and they say even the liver tastes great.
はやと33904
I could enjoy the steak with a variety of seasonings, but in the end, salt tasted the best. The chilled soup served in a small bowl was also excellent. I left feeling full and very Manzoku.
Source:はやと33904's review
腹ペコムック
The main dish is Kuroge Wagyu (Japanese Black Wagyu) Strip loin. It comes with salt, grated ponzu sauce, sesame sauce, wasabi, and yuzu kosho (yuzu pepper paste). Salt is still the best, but the sesame sauce is pretty tasty too.
Source:腹ペコムック's review
89
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Photograph:カープdx
Steak Aohige is a Teppan-yaki restaurant where you can enjoy Hiroshima gyu (Hiroshima beef) and seafood from the Setonaikai (Seto Inland Sea). It is on the second floor of a building, a 2-minute walk from Hondori Station on the Hiroshima Dentetsu Ujina Line.
Inside, they have a large L-shaped Teppan-yaki counter and table seating with bench seats.
Photograph:impressive
The "Hiroshima-gyu (Hiroshima beef) lean steak" is a dish made with A4-rank Hiroshima Prefecture Wagyu.
Its appeal is how tender it is, with very little gristle, so much so that you would hardly think it was lean meat. It is satisfying to eat, yet still light, according to reviews.
Photograph:akiraman0506
The "Hiroshima-gyu (Hiroshima beef) kone (part of the brisket) yaki" is made with beef shoulder brisket, and is said to feature rich lean meat and gently sweet fat.
The salt and pepper seasoning is just right, and the more you chew, the more juicy flavor spreads.
けんさん36
I tried a taste comparison of the Strip loin and the lean cut, and I really enjoyed the rich flavor of the lean meat too. Strip loin! So goodーー! It was tasty even on its own, but with (moshio (seaweed salt), ponzu sauce, dashi broth) and yakumi (condiments), you can enjoy changing up the flavors.
Source:けんさん36's review
40623a
I had the lunch course with akage Wagyu (Japanese brown cattle). The steak had just the right tenderness. The Teppan-yaki vegetables in the Appetizers were also really delicious.
Source:40623a's review
87
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Photograph:K U N I
Bisutoro Barubaru is a casual bistro located a 5-minute walk from Kanayama-cho Station on the Hiroshima Dentetsu Main Line.
Warm-toned lighting fills the interior, creating a cozy and inviting space. The table seating on the second floor comes with TV monitors, so guests can watch sports.
Photograph:hided320
The “Barubaru specialty direct fire grilled steak” is a menu item made with Domestic beef loin grilled over a wood fire. It is seasoned mainly with salt and finished with a drizzle of fond de veau.
The surface is said to be crisp and fragrant, with a nice crispy texture to enjoy.
Photograph:ねむねむねむねこ
They also seem to serve fish dishes that make the most of seafood from the Setouchi (Seto Inland Sea) region.
The “Hiroshima sanchi (production region) anago (conger eel) no pie-tsutsumi-yaki (eel baked in pastry)” is a dish of tender anago wrapped in pastry and baked. The pastry is said to have a crisp texture and a rich buttery flavor.
mk818181
I’ve been coming here ever since it opened! It’s a restaurant for charcoal grilled dishes and kaki (oysters), but the menu is extensive, and everything from fresh oysters, steak, and Hamburger Steak to ajillo, pasta, and risotto is very good.
Source:mk818181's review
ゆで卵焼き
I came to Hiroshima to eat oysters, so I was very happy to fully enjoy them at this restaurant! The fresh oysters were rich and full of umami. The meat dishes were tender and tasty too, and every dish was high quality.
Source:ゆで卵焼き's review
50
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Photograph:hustlejet1965
Steak House Jinseki is a Teppan-yaki restaurant on the 21st floor of Hotel Granvia Hiroshima.
The most popular seats are the counter seats facing the large windows. Guests can enjoy the view from the top floor along with steaks grilled by experienced chefs.
Photograph:20170106
The recommended "Kuroge Wagyu (Japanese Black Wagyu) Premium Loin steak" uses Hiroshima-gyu (Hiroshima beef), a branded beef from Hiroshima Prefecture.
It is known for its firm texture and the rich taste of its high quality fat. It is said to be served with seasonings that pair well with the meat, such as Amabito no Moshio (seaweed salt), shio ponzu, and fresh black pepper.
Photograph:Hiropan
The course that includes Hiroshima gyu (Hiroshima beef) and seafood dishes also seems to be popular.
You can also add à la carte items to the course. The Ise ebi (spiny lobster) in the photo is carefully grilled on a Teppan-yaki griddle, which brings out the rich aroma of the ingredient. Along with its deep flavor, you can also enjoy its plump texture.
Hiropan
The main steak was very tender, and keeping the seasoning simple with salt and wasabi made the meat’s natural sweetness and aroma stand out.
Source:Hiropan's review
mgma1
The seafood was kuruma ebi (Japanese tiger prawn) and scallops. The truffle sauce added a really nice accent. I ordered the meat medium rare. It had just the right balance of lean meat and fat, so it was easy to enjoy. Personally, the combination of moshio (seaweed salt) and wasabi was the best.
Source:mgma1's review
50
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Photograph:大仏殿
Chika Sakaba Ichibancho Bar is an Italian izakaya (Japanese-style pub) located a 5-minute walk from Hondori Station on the Hiroshima Electric Railway Ujina Line.
Blending Japanese and bistro elements, the interior is said to have a cozy atmosphere, with chandeliers and candles.
Photograph:jamkoharu
The “Aged meat seared steak” is a steak made with lean meat aged in house.
It is said to be quite filling, so sharing it between 2〜3 people is recommended. The house made smoked soy sauce brings out the great flavor of the meat.
Photograph:大仏殿
The "Aging assortment" is a menu that brings together a variety of dishes, including smoked bacon aged for 30 days, French-style pate, and uncured ham from Spain.
The smoky aroma and the rich flavor from aging are said to go well with wine.
ヒトトアキ
The Aged meat steak is a dish that gets more and more flavorful the more you chew! This was great, and even the finishing pasta had an excellent balance of chicken and mixed ground meat that brought out the best in each other. This was another really good restaurant.
Source:ヒトトアキ's review
unkey
・Beef Hanging tender steak
The beef Hanging tender is 200ｇ, so it is plenty filling. It seems like it would go better with alcohol than rice, but maybe they can offer it at this price because it is lunch.
Source:unkey's review
60
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Photograph:K U N I
Beef Steak New Karune is a restaurant on the first floor of a building, about a 5-minute walk from Ebisucho Station on the Hiroshima Main Line.
The table seats work well for a wide range of occasions, including group visits. At the counter seats, you can enjoy a live performance up close.
Photograph:AO－YE
They serve carefully crafted Teppan-yaki dishes centered on Hiroshima-gyu (Hiroshima beef).
The "Kuroge Wagyu Fillet Steak Chateaubriand" in the photo is a steak made using only the center cut of the fillet. It is said to be lower in fat and have a light taste.
Photograph:keeei900
They also offer a full range of dishes beyond Teppan-yaki, including stews and fried items.
The “Beef Curry Rice” is a dish that takes 2 days to make. It is packed with the aroma of spices and the rich flavor of beef, and is said to offer a deep, full taste.
くぴぷち
・Today’s Special lean meat steak
The lean meat steak starts from 150g, and while that is quite a big portion for one person, you can enjoy tasty lean meat cooked a little more thoroughly! You can try it with each of these: ha-wasabi (leaf wasabi), soy sauce, negi ponzu, and salt〜(・∀・)
Source:くぴぷち's review
marovanilla
The lean steak has just the right amount of fat. I like that you can enjoy it with all kinds of flavors, including steak sauce, salt, shio-kombu (salted kombu kelp), wasabi, garlic, and lemon.
Source:marovanilla's review
25
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Photograph:www.doom.now.cc
Teppan-yaki Tora Togo is a restaurant that serves Teppan-yaki dishes made with Special ingredients, focusing mainly on ingredients from Hiroshima and Shimane prefectures.
In addition to counter seats where you can watch the dynamic cooking up close, it also has table seating. The reservation-only Private room is available for groups of 7 or more.
Photograph:はやと33904
The restaurant's steaks come in four types: Strip loin, Tenderloin, pork Chuck Eye Roll, and thick cut Beef Tongue.
The "Hiroshima Prefecture Tenderloin Steak" is a dish that lets you enjoy the meat's natural flavor. You can enjoy it simply with Andes pink rock salt.
Photograph:百鬼丸もどき
"Yaki-tamago gohan (seared egg rice)" is a creative take on tamago kake gohan (rice with raw egg), made with perfect heat control.
It is crisp on the outside and soft on the inside. The soy sauce has a nice buttery flavor that really gets your appetite going, according to reviews.
AO－YE
As expected, the main Special Tenderloin Teppan-yaki was delicious♪I had it with salt, and it was packed with the meat's rich flavor. It was also fun to watch it cook right in front of me on the teppan!
Source:AO－YE's review
Of course the meat was great, and the yaki potato salad and okonomiyaki (savory pancake) were also very good. The person I dined with was also satisfied.
Source:https://www.doom.now.cc/en/hiroshima/A3401/A340109/34023123/dtlrvwlst/B518305633/
41
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Photograph:おいらの備忘録
"Sakon Honten" is a restaurant serving Teppan-yaki and Western food, located a 3-minute walk from Ebisucho Station on the Hiroshima Dentetsu Main Line. You can enjoy local ingredients such as Hiroshima gyu (Hiroshima beef), vegetables, and seafood.
The interior has a luxurious feel, and it is said to be a good choice for celebrating with someone special.
Photograph:なあ68083
High quality steaks made with Hiroshima-gyu (Hiroshima beef), a Japanese Black Wagyu from Hiroshima Prefecture, are popular here. It is known for its vivid color and fat that starts to melt at room temperature, and diners can enjoy its smooth texture on the palate.
They also offer a lunch course that lets you enjoy steak in a casual setting.
Photograph:Recollection
They also have a great lineup of drinks that go well with steak. They mainly offer wine, along with a wide selection of beer, Japanese sake, cocktails, and more.
They also have non-alcoholic drinks and soft drinks, so even people who do not drink alcohol can enjoy themselves.
17まる
Starting at lunchtime with wine and high quality Hiroshima-gyu (Hiroshima beef) made for a very luxurious lunch. I was Surprising at how tender the meat was, almost melting in my mouth‼️
Source:17まる's review
HIKARU OGIWARA
I enjoyed a luxurious time with Teppan-yaki. The sound and aroma of the ingredients cooking right in front of me felt so nice, and I could hardly contain my excitement even before eating. The chef’s skillful movements were also fun to watch, and the live feeling itself was part of the feast. The doneness was spot on, bringing out the full flavor of the meat, and even the vegetables were sweet and impressive.
Source:HIKARU OGIWARA's review
33
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Photograph:K U N I
Momo no Ki is a Teppan-yaki specialty restaurant located a 3-minute walk from Kanayamacho Station on the Hiroshima Dentetsu Ujina Line.
There are counter and table seats. In the elegant dining room, you can enjoy your meal while chatting with the chef and the people you came with.
Photograph:さっこ★
The steaks served here use thick cuts of A5-rank Kuroge Wagyu (Japanese Black Wagyu). They finish them with a flambé to lock in the rich flavor.
The "Gokujo Kuroge Wagyu A5 Filet Steak" in the photo is said to be so tender that a knife slides right through it.
Photograph:smi__ly
Courses centered on Kuroge Wagyu (Japanese Black beef) steak are also popular. They feature menus built around seasonal ingredients, including meat, fish, and vegetables.
The hors d'oeuvre served in the first half of the course is a 7-item assortment, letting you enjoy a little of many different ingredients.
shark883
They grill very tasty steaks. It is not a course meal, but you can choose what you like and have a great time.
Source:shark883's review
さっこ★
It was very Manzoku. The Tenderloin was 150g and the Strip loin was 200g, and both were delicious. The freshly grated wasabi has a nice aroma, and the salt also goes well with the meat.
Source:さっこ★'s review
24
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Photograph:カープdx
Teppan-yaki Toyofumi is a Teppan-yaki restaurant located a 15-minute walk from Kure Station on the JR Kure Line.
The interior, done in shades of gray, has a chic atmosphere.
There are counter seats and a Private room with Sunken kotatsu seating, and it is said to be easy for people of all ages to visit casually.
Photograph:PRINCE SYN
You can enjoy steaks of juicy cuts like Strip loin and filet prepared teppan-yaki. They carefully source Special selections of Miyazaki-gyu (Miyazaki Wagyu), along with the best Wagyu and US beef of the season.
Their "Special Wagyu Strip loin" is said to have an irresistible rich meat flavor that fills your mouth.
Photograph:Jane0815
They are known for offering a full lineup of a la carte dishes that pair well with drinks, from sashimi to To finish rice dishes.
The photo shows the “Today’s 3-kind sashimi assortment.” They use seasonal ingredients, mainly fresh seafood caught in the Setouchi (Seto Inland Sea) area.
PRINCE SYN
The Strip loin steak has a good amount of lean meat, and I honestly thought it was very good quality beef. Even the garlic rice, with the nice accent of oba (shiso leaf), was excellent, and I wanted another serving.
Source:PRINCE SYN's review
カープdx
The meal starts with sashimi (raw fish), then grilled fish, chicken, and steak. It ends with rice, followed by ice cream to refresh the palate. Everything was delicious, so I’d like to try one of the higher priced courses too.
Source:カープdx's review
20
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Photograph:Mika5555
Niku Ryori Zushio is a meat specialty restaurant located a 7-minute walk from Fukuyama Station on the JR Sanyo Main Line.
It has several types of seating, including tables, sofas, and counter seats. Each seating area features a mural created by an artist.
Photograph:かたもと
The meat used for the steaks is purchased in blocks without being tied to a specific production region or brand. They bring out the meat’s flavor by changing the aging method to suit each cut.
At lunch, they seem to serve a daily steak assortment course.
Photograph:くま野くま子
All of the course meals are served in Omakase style, with the menu decided based on how the guest feels that day.
They can tailor everything to your taste, from the main dish ingredients and portion size to the cooking method.
茶太郎おじさん35784
The two meat dishes are a beef Tenderloin steak and a sauté. In both dishes, the beef Tenderloin is tender and nicely flavored with garlic, and you can enjoy changing up the taste with the condiments as you eat.
Source:茶太郎おじさん35784's review
しまちゃん。0547
I visit from time to time, and the meat is delicious and the atmosphere is nice too. The course is too much for one person to finish, so I always share it. It is definitely one of the most recommendable restaurants in Fukuyama City.
Source:しまちゃん。0547's review
21