Yakiniku around Gotanda Station! 20 popular spots where you can enjoy carefully selected meat

Photograph:東京ぶらぶら飯

Negitan Horumon Terayama is a Yakiniku restaurant on the 4th floor of a building in the busy downtown area, near Exit A5 of Gotanda Station. The concept here is to enjoy the taste of a high-end restaurant in a more casual way.

The space has the warm feel of wood. Each table is set with a small shichirin (charcoal brazier) and a ventilation duct, and the style is to grill the meat yourself over charcoal and enjoy it.

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The owner honed his skills at several famous Yakiniku restaurants and now offers that technique and flavor in a casual setting.

The signature dish is "Negi Tan Shio," featuring thinly sliced tongue covered with finely chopped green onions. It comes in flavors like refreshing ume shiso (pickled plum and perilla) and black pepper.

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They recommend folding the negi tan shio (salted beef tongue with green onion) in half on the grill when cooking it. People say it tastes best when the outside turns crisp while the green onion and the inside stay steamed.

At lunchtime, they offer set menus with rice. For dinner, it is best to make a reservation in advance.

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"Yakiniku Reimen Uishiro" is located about a 1-minute walk from Gotanda Station Exit A1, near the Nishi-Gotanda 1-chome intersection. You can enjoy Korean food and Yakiniku here.

The space is stylish. Both the table seats and counter seats are equipped with roasters, so you can grill the meat yourself and enjoy it.

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The staff, known as "nikushi (meat masters)" for their deep knowledge of meat, carefully select and source the most delicious Wagyu for that time of year.

After grilling the meat, you can dip it in the house special sauce, which cuts the richness of the fat for a lighter taste, and diners say it is excellent. They also offer a sauce made with dashi and egg, mixed with sticky tororo-imo (grated yam).

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As the name includes reimen (cold noodles), multiple reviews say the reimen is also very good. The clear broth is said to be especially tasty.

They also offer several kinds of makgeolli (Korean cloudy rice wine), a traditional Korean drink, including a rare pink makgeolli.

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Wagyu Horumon Itto-gai Ushihachi Gotanda is located about a 4-minute walk from Gotanda Station, on the second floor of a building along Sony-dori after crossing the Meguro River. Here, you can enjoy meat not only as Yakiniku but also in dishes such as Hot Pot.

The interior is calm and stylish. There are box seats and Private rooms, so you can also enjoy Yakiniku with a sense of privacy.

Several reviews mention that each table has a shichirin (charcoal brazier) in the center and a high performance exhaust duct, so you can relax without worrying about smoke or smells.

The restaurant buys a whole Wagyu Horumon section at a time, which lets diners enjoy fresh Horumon at reasonable prices.

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The signature dishes are "Wagyu premium grilled liver," "Wagyu thick cut Heart," and "Wagyu fresh shiro Horumon (white offal)." The liver is so fresh that it stays thick and keeps its shape even when cut.

They also offer courses that include these signature items, along with dishes like simmered Horumon.

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Shio Yakiniku Agura is a Yakiniku restaurant about a 3-minute walk from the west exit of Gotanda Station, just across the Meguro River. The bright glass-front entrance is the landmark.

Inside, the concrete walls are paired with a long counter made of white wood. There is counter seating only, making it easy to visit alone while also suitable for groups.

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All the seats are at the counter, so you can watch the meat being cut and they also give you advice on how to grill it.

This is a Yakiniku specialty restaurant that focuses on salt seasoning rather than sauce. The meat is massaged with a salty tare sauce, which is said to bring out the meat's natural flavor.

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You can also try rare cuts such as the long, narrow “enpitsu (a rare cut near the core of the Spencer roll)” from the beef. They also seem to offer a fun way to enjoy fresh Horumon, paired with ingredients like ao-togarashi (green chili pepper) and gari (pickled ginger), a staple at sushi restaurants.

You can also enjoy it with ice-cold beer or craft beer.

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Gotanda Zeniba Seinikuten is located in Nishi-Gotanda 1-chome, about a 2-minute walk from the west exit of Gotanda Station. The staff also offer a service where they carefully grill the meat right in front of you.

The stylish interior is done in chic tones. It reportedly has large counter seats and stylish Semi-private rooms.

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They focus on A5-ranked female Kuroge Wagyu (Japanese Black beef), and one of the highlights is grilling it on a lava stone plate. It cooks more slowly at a lower temperature than Teppan-yaki.

They place the lava stone plate right in front of you and grill the meat to the perfect doneness. They also give you advice, so you can grill it yourself if you like.

There are several courses centered on Yakiniku, including lunch-only courses.

A popular à la carte option is the “yogan-yaki (lava stone grill) assortment.” This well-reviewed assortment comes with 5 or 8 kinds of Wagyu, letting you enjoy the recommended cuts of the day.

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Jubei Honten is located on the second floor of a building near the west exit of Gotanda Station. It serves original Wagyu raised by partner farmers.

The restaurant seems to offer casual seating with large tables and sofa seats, as well as Semi-private room seating with a more private feel.

Photograph:ぴよぴよまる！

Their in-house brand Uru Tora BEEF is known for the rich flavor of its lean meat rather than heavily marbled fatty cuts. It is perfect for people who do not like meat with a lot of fat.

One of the signature items is the Dashi Tan Shio (salted beef tongue with dashi). The tongue is infused with dashi (Japanese soup stock) and grilled over charcoal, and it is said to have a tender and juicy texture.

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If you want to try a variety of bold and tasty meat dishes, the "itto funamori (whole-cow boat-shaped assortment)" is recommended. It comes with about 8 kinds of meat, mainly lean cuts along with well-balanced cuts with a good mix of fat, arranged as an assortment on a boat-shaped platter.

You can enjoy Yakiniku and drinks from lunchtime.

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Nikusho Kogiya Entei is a Yakiniku and Korean restaurant on the 3rd floor of a building along Sony Street, about a 2-minute walk from the West Exit of Gotanda Station.

The space has a Japanese modern feel, and there are several Semi-private rooms. They also have Sunken kotatsu seating with table seating for groups, where you can take off your shoes and relax.

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The meat served here centers on A5-ranked kurogemawagyu (Japanese Black Wagyu). You can also enjoy rare cuts, which only come in small amounts from a single animal.

The specialty is the "Wagyu assortment・Niku no Takumi." It is a set menu with 9 kinds of rare Wagyu cuts beautifully arranged. You can compare the differences in flavor and texture.

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The Yakiniku set meals at lunchtime are also popular. People say you can enjoy several kinds of Yakiniku and rice sets, such as the “Special Kuroge Wagyu (Japanese Black Wagyu) Lunch” and the “Wagyu Loin set meal,” at a good price.

The alcohol selection is also extensive, with shochu (Japanese distilled spirit) and rare Japanese sake. They also have wine and Korean cloudy rice wine makgeolli.

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Koruyen is a Yakiniku and Korean restaurant near the East Exit of Gotanda Station, on the Kaku of the intersection of Sony-dori and Yuraku-dori. The red awning is the landmark.

The first floor has table seating that can accommodate anything from small parties to groups, and the second floor has several Semi-private rooms. It seems like a place families with children can use with peace of mind.

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Founded in 1998, this restaurant sources its meat from long-standing meat suppliers, selecting only Special cuts. Their house-made sauce also carries on the flavor that has been passed down since the restaurant first opened.

Their specialty is Sendai-gyu (Sendai beef), a top quality wagyu (Japanese black cattle beef) certified as the highest grade among Kuroge Washu raised in Miyagi Prefecture.

Photograph:きょーうま。 のグルメ備忘録

The limited quantity lunch menu item "Sendai gyu (Sendai beef) Kirioroshi Gozen set" is popular. Even though it uses meat trimmings, you can enjoy tasty beef with a bit of sweetness at a good price.

Besides Yakiniku, they also serve Korean dishes such as chijimi (Korean pancake) and japchae, and they offer a wide variety of kuppa (Korean rice soup), which is perfect to finish the meal.

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Kameido Horumon Gotanda Ten is a Yakiniku restaurant located on the first floor of a building about a 3-minute walk from Gotanda Station East Exit. It is open only for dinner on weekdays, and on weekends and public holidays, it stays open straight through from lunch to dinner.

The atmosphere is retro and casual. You can enjoy Horumon Yakiniku and alcohol without feeling the need to dress up.

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The Horumon is thoroughly prepped with great care, and each cut is sliced differently depending on the part. It has no off notes, and because it is grilled over charcoal, it stays plump and takes on a nice aroma.

The signature dish is the "Shio Horumon Nyumon Go-ten Assortment." The salt sauce brings out the umami, and you can enjoy a range of different textures.

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Popular menu items also include rare cuts such as kutsubera (cartilage from deep in the pig's throat) and tsurami (beef cheek meat).

They also offer sides that go well with Horumon and alcohol, such as sweet pickled daikon radish and rice cooked with barley. The alcohol selection is also wide, centered on sours made with shochu (Japanese distilled spirit) and carbonated water.

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Sumibiyaki Horumon Gu Gotanda is a restaurant located about a 3-minute walk from the west exit of Gotanda Station. It is the Gotanda branch of a Horumon Yakiniku chain with multiple restaurants in Tokyo.

Inside, the restaurant has a stylish atmosphere, with concrete walls paired with wood-look wallpaper. A small shichirin (charcoal brazier) is brought to each table, and guests grill the food themselves and enjoy it that way.

Photograph:momo | 東京グルメ

An exhaust duct is set above each shichirin (small charcoal grill), and people say you can enjoy Yakiniku without worrying about the smoke. The staff are also friendly, making it a great fit when you want to have lively drinks.

They serve fresh meat brought in daily from the meat market in Shibaura, Tokyo. Since it is grilled over charcoal, the flavor becomes even better.

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The specialty is “nomeru rosu (so tender it feels drinkable loin).” The key is to lightly sear thin slices of A4 rank Wagyu and eat them that way. If they have a free moment, the staff will grill it right in front of you to just the right doneness.

They also offer courses with All you can drink, and the à la carte menu lets you enjoy a variety of cuts as well.

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Nashi no Ya Gotanda Ten is about a 3-minute walk from the east exit of Gotanda Station. You can enjoy Yakiniku and Korean royal court cuisine here.

The space has the calm feel of a traditional old house with a touch of luxury, and the tables are set with plenty of room between them. They also have Private rooms with views of the inner garden.

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One feature here is that they grill A5-ranked Kuroge Wagyu (Japanese Black Wagyu) on a custom-made Korean stone grill. They carefully cut the meat only after an order comes in.

Their homemade sauce is also popular, made with body-friendly ingredients and seasonings and spices from natural sources based on the idea of ishoku dogen (food and medicine from the same source).

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There are several courses available, including Korean cuisine, and some let you enjoy a luxurious assortment of Kuroge Wagyu (Japanese Black Wagyu), along with brand pork, jidori (local chicken), seafood, and more.

There is also a Teppan-yaki corner, making this a great place for special occasions and private dinners.

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"Wagyu Yakiniku All you can eat Nikuya no Daidokoro Gotanda Ten" is on the 4th floor of a building about a 1-minute walk from the west exit of Gotanda Station. It is a Yakiniku restaurant that specializes in All you can eat.

There are several Private room and Semi-private room options available for groups of 2 or more. They also have table seating that can accommodate groups of around 40 people.

Photograph:b0ssanp0 (ボスさんぽ)

There are several All you can eat courses available, and the popular choice is the All you can eat course that includes Kuroge Wagyu (Japanese Black Wagyu). You can enjoy as much high quality A5 and A4 grade meat as you like.

In addition to trying many different cuts, there is also a wide range of seasonings, including salt, garlic, and a spicy savory sauce.

Photograph:b0ssanp0 (ボスさんぽ)

There are also reviews saying that because you can grill over high heat on the roaster built into the table, you can keep cooking meat one after another.

Grilled vegetables, kimchi, dessert, and more are also All you can eat. They also offer a wide variety of sauces, so you can enjoy lots of meat while changing up the flavor.

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Osaka Yakiniku・Horumon Futago Gotanda Higashiguchi Ten is a Yakiniku restaurant near Exit A6 of Gotanda Station. Its Honten is in Osaka, and it is popular as a Yakiniku restaurant you can enjoy with all five senses.

They say it traces its roots to Korean Yakiniku from around the 1950s, and the interior also has a retro feel, with simple table setups featuring pipe chairs and tabletop gas grills.

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The specialty here is fresh Horumon, carefully prepped with great attention. The menu offers many different cuts, so it is also fun to compare and taste them.

A popular choice is the "Futago assortment." It is an assortment of Tenderloin, Outside skirt, hoso (small intestine), and ago-niku (jaw meat), including rare cuts, and you can enjoy the different textures as well.

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The photo shows “Hamideru Karubi (overhanging short rib).” It is made with Kuroge Wagyu (Japanese Black beef) short rib, and it is said to be so large that it hangs over the grill, with a strong savory flavor.

The staff also offer a service where they grill the meat for you. People say they cook each cut to the ideal doneness.

Photograph:たいち@東京グルメ

"0-Second Lemon Sour® Sendai Horumon Yakiniku Sakaba Tokiwatei Gotanda Ten" is on the second floor of an apartment building along the Meguro River, about a 1-minute walk from the west exit of Gotanda Station. It is a Yakiniku restaurant with the casual feel of an izakaya.

Around 1950, there were many places in Sendai, Miyagi Prefecture, that grilled pork Horumon over a gas flame. Here in Tokyo, you can experience that Sendai Yakiniku culture.

Photograph:酔いどれヒゲおじさん

Domestic pork Horumon is processed on the same day it is butchered. It is marinated in a sauce made with miso and soy sauce from Sendai, and in a traditional salted sauce.

The meat marinated in the sauce is said to have a springy, chewy texture once grilled. You can also enjoy the rich aroma of the miso and soy sauce.

Photograph:酔いどれヒゲおじさん

One unique feature is that each table has a tap for pouring lemon sour. If you order All you can drink, they give you a glass and you can freely pour and drink your own lemon sour within the time limit.

For an extra charge, you can also add syrups such as tart lemon or sweet lemon.

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"Yakinikuya Masumi Gotanda Ten" is a Yakiniku restaurant in the basement of a building near Gotanda Station, in front of Osaki Bridge Plaza along the Meguro River. It reopened in January 2025, and the light colored wood gives the place a bright feel.

The interior is compact, with about 10 seats in total. There is also counter seating that is easy to use even when dining alone, making it a good fit for small groups.

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Reviews say the staff are approachable, giving the place a warm and homey feel.

You can order the meat either as part of a course or à la carte. The staff also give advice on how to grill it, so it seems easy to cook it well without mistakes.

Photograph:全国レストラン評価

The tongue dishes are popular, including the limited-quantity thick cut salted tongue and premium salted tongue. They are said to have a faint sweetness.

The side dishes are also well liked, with people saying the wide variety of house-made kimchi and soups are tasty.

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"Yakiniku Kokokara Gotanda Ten" is a restaurant about a 1-minute walk from the east exit of Gotanda Station. It is the Gotanda restaurant of a Yakiniku chain with multiple restaurants mainly in Tokyo.

Inside, the restaurant has rows of simple table settings. There are seats on the second and third floors, and for groups of around 20 people, it also offers Private reservation of a floor.

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Open late into the night, this restaurant is perfect for a late dinner or for a second or third stop.

Its signature is thick-cut meat, and the tongue, Outside skirt, and Tenderloin are as thick as chunks of meat. The staff help grill them for you, so you can enjoy them cooked to just the right doneness.

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The lean cuts and Horumon they source through their own channels are all very fresh. Multiple reviews also say you can enjoy a wide range of cuts at reasonable prices.

The side dishes like namul (seasoned vegetable side dish) and salad are said to be good too. The "Niku-meshi (meat rice)," mixed with Yakiniku sauce and meat, is also perfect as a final rice dish.

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"Yakiniku Tsumugi Gotanda" is a restaurant about a 3-minute walk from Gotanda Station Exit A5. You can take your time enjoying Wagyu such as Matsusaka-gyu (Matsusaka beef) along with alcohol.

This hideaway-like restaurant sits in the basement of a building. The space has a warm wooden feel. At the spacious counter seats, you can also enjoy chatting with the staff.

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There is also a fully private room that can accommodate about 6 people. It is also recommended for dinner on a special day.

The main menu features lean cuts of kuroge wagyu (Japanese Black Wagyu). A popular choice is the assortment of lean cuts that includes lean Matsusaka-gyu (Matsusaka beef), a premium Wagyu brand.

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Because they grill the meat on smokeless roasters, the smoke and smell do not seem to be much of a concern.

They also offer fresh Horumon, and the meat is said to be tasty across the board. They also have a good selection of alcohol, including champagne, wine, and Japanese sake.

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A Yakiniku restaurant about a 3-minute walk from the west exit of Gotanda Station. It is open for lunch and dinner, and on weekends and holidays it stays open straight through from daytime to night.

The tables are arranged so guests can sit comfortably. There are many box seats, so it is recommended for families and groups.

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The roaster built into the table is set with charcoal, and the restaurant is known for letting you slowly grill and enjoy reasonably priced Yakiniku over charcoal.

The menu is extensive, and the 120-minute All you can eat option is perfect for meat lovers. You can enjoy plenty of different meats, including beef, pork, and chicken.

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You can also order the meat à la carte, and enjoy assortments of rare cuts as well as hearty portions of meat.

The lunch-only menu is a set with Yakiniku, rice, and soup. You can choose from about eight kinds of meat to grill yourself, and they also offer a chance to compare two different cuts.

Photograph:そうた(秋葉系インスタグラマー)

Shichirin Yakiniku Anan Gotanda Nishiguchi Ten is on the second floor of a building right in front of Exit A2 of Gotanda Station. It is a popular Yakiniku restaurant with restaurants across the country.

This casual restaurant is a good pick when families or groups want to have a lively time together. It is open late from Monday to Saturday.

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Shichirin (a traditional Japanese portable grill) is also a traditional portable Japanese cooking tool. Place a wire mesh over the charcoal brazier and grill meat and other items yourself to enjoy them.

They buy in bulk and cut the meat at their own factory, which helps keep prices down while maintaining high quality.

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You can choose between a time-limited All you can eat plan or ordering à la carte. The All you can eat option comes in three plans, with different numbers of menu items.

A popular All you can eat plan lets you enjoy Salted Beef Tongue and grilled seafood such as shrimp and scallops.

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Gyukaku, a Yakiniku chain with restaurants across Japan and overseas. Gyukaku Gotanda Ten is about a 1-minute walk from the East Exit of Gotanda Station.

The warm and calm interior has partitions between (Each) table, so you can relax and enjoy Yakiniku.

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It seems many families and groups go for the All you can eat course. There is also an All you can eat course where you can enjoy Kuroge Wagyu (Japanese Black beef).

The meat is cut piece by piece at the restaurant, and they change the way each cut is sliced so you can enjoy tasty Yakiniku.

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Some people prefer to order only what they want à la carte instead of choosing All you can eat. The large platter menu, which brings together several popular kinds of meat, is also well received.

They also offer a kids' menu and an extensive drink menu. You can also add All you can drink alcohol.