Yakiniku around Kanayama Station! 14 recommended restaurants

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Yakiniku & Teuchi Reimen Jiro KANAYAMA is in a great location just a 1-minute walk from Exit 1 of Kanayama Station, and you can enjoy A5-grade Wagyu Yakiniku here.

The spacious interior has wide gaps between seats and dim lighting, creating a stylish and refined space for adults. There are bench sofa seats and fully private rooms, making it perfect when you want to relax and take your time.

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You can enjoy Yakiniku made with Special cuts, including A5 rank Wagyu Hida-gyu (Hida beef).

You can choose from more than 20 items selected by a top meat specialist, including Chateaubriand and tongue. The wine lineup, which pairs perfectly with the meat dishes, is also extensive.

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If you want to enjoy Yakiniku in a casual setting, lunchtime is also a great choice. They offer set meals and assorted varieties available of set menus.

The A5 Yakiniku set meal and the house-made cold noodle set meal are especially popular, and people say every cut is consistently good quality. The cold noodles are also said to leave your mouth feeling refreshed after Yakiniku.

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Yakiniku Kutsuna, about a 2-minute walk from the south exit of Kanayama Station, is a Yakiniku restaurant where you can enjoy Omi gyu (Omi beef), Japan’s oldest branded kuroge wagyu (Japanese Black Wagyu), raised in Shiga Prefecture.

The interior has a modern, upscale feel, and it also comes with Private rooms in a zashiki (tatami floor seating) style. It is also recommended for Special occasions such as celebrations.

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The Yakiniku here centers on omi-gyu (Omi beef), with a wide selection of high quality meat carefully chosen by the chef, from standard cuts to rare ones.

Since the craftsmen carefully cut the meat after each order comes in, you can enjoy the rich flavor of fresh Wagyu. A popular menu item is the "omi-gyu assortment."

Reviews also often praise the Omi gyu (Omi beef) obanyaki-suki. It comes with a bite-size serving of rice and an egg yolk.

When you dip the large grilled slice of meat in the egg yolk and eat it, the sweet flavor of the fat spreads across your mouth. It also pairs perfectly with the rice, and some say it leaves them feeling very happy.

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Located about a 3-minute walk from the south exit of Kanayama Station, Yakiniku Jingu Bettei is a place where you can enjoy top quality Yakiniku with a strong focus on ingredients and quality.

The restaurant offers a calm, quiet setting for dining, and its stylish, luxurious atmosphere is part of the appeal. For an additional charge, a Private room is also available.

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They bring in fresh meat every day and serve it at its best condition that day.

From popular standard cuts to rare cuts, they offer a wide selection, and everything is said to be delicious with the full flavor of the meat coming through. You will also want to enjoy the pairing with Special wines.

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One dish you will definitely want to order when you visit is the "Meibutsu Wagyu Fresh Hamburger Steak with Truffle-Scented Egg Yolk".

It is said to be a fresh Hamburger Steak made with coarsely ground meat from female cattle raised in Kyushu, prepared without any binder. It seems to have a hearty meaty texture, and the aroma of truffle makes this dish even more appetizing.

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Hida Gyu Yakiniku Gyuzanmai Kanayama Ten, a charcoal grilled Yakiniku restaurant, is a 2-minute walk from the south exit of Kanayama Sogo Station. It is part of a group with many sister restaurants, mainly in Aichi Prefecture. Here you can enjoy Yakiniku made with Hida beef.

The restaurant has a bright atmosphere that makes it easy to drop in, and it also has Private rooms available for groups from 2 people to more than 30.

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For its Yakiniku, the restaurant brings in whole Kuroge Wagyu cattle, centered on Hida-gyu (Hida beef), selected through its own sourcing routes.

They are particular about hand-cutting the meat, and cut each piece to suit its own character. You can enjoy the Yakiniku in many styles, including A la carte, assortments, and courses.

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The house made sauce served with the meat adds the sweetness of fruit to a special sauce made with Special soy sauce that brings out the rich taste of soybeans and mirin.

For the rice, they use a premium rice variety rated Special A. It seems to pair perfectly with the tender, rich tasting Yakiniku.

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Taishu Yakiniku Kotaro Kanayama Ten is about a 1-minute walk from Exit 2 of Kanayama Station. This restaurant serves Yakiniku made with high quality kuroge Wagyu (Japanese Black beef) delivered directly from a long established butcher shop with over 60 years of history.

The interior has a calm atmosphere, and there is also counter seating, so it is also a good choice when you want to quickly enjoy Yakiniku with a small group.

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From simple Yakiniku to creative dishes, they offer a wide range of meat dishes. The "Atsugiri Kotaro Tan" stands out for its flower-like presentation.

This dish was created for tongue lovers, and it is said to bring out the full flavor of the tongue directly. It is also known for its crisp, clean bite.

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"Ranichi," a popular menu item, pairs a rare cut of Wagyu with an egg yolk marinated in soy sauce. Advance reservation by the day before is required.

When you grill the meat and take a bite, it seems you can enjoy a sukiyaki-style flavor. Be sure to also try "Negiichi," with plenty of green onion tucked into the meat, and "Amaichi," with sweet shrimp tucked inside.

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Enen KANAYAMA, about a 4-minute walk from Kanayama Station, serves high-end Wagyu Yakiniku specially selected by the owner with a focus on quality and freshness.

The 1st floor is said to be a bright, modern space, while the 2nd floor has a more substantial feel with Japanese-style touches. It also has Private rooms, making it a good fit for many occasions, from everyday dining to special occasions.

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They offer a wide range of Wagyu cuts, including kalbi (Korean-style short rib) and roast cuts, and one recommended dish is "Enen Kodawari no Negi Jo Tan Shio".

This dish features tan moto (the base of the tongue), said to be the tastiest part of the tongue, grilled and served with shiraga negi (finely shredded white leek). It is known for its tender, juicy flavor and clean finish.

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The side dishes other than meat dishes, such as salads, soups, and rice dishes, are also well liked.

They also offer a wide range of noodle dishes, and the popular sudachi (Japanese citrus) cold noodles are said to feature an ice cold broth and pleasantly chewy noodles. They also have Morioka reimen (Morioka-style cold noodles).

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"Akaminiku to Horumon no Mise So" is a Yakiniku specialist with counter seating where you can enjoy many different cuts of beef. It is directly connected to Kanayama Station, so access is excellent.

The refined, hideaway-like space in the basement has only 14 counter seats. It seems to be a place that is easy to visit even on your own.

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One of the appeals of this restaurant is that you can order Yakiniku by the single slice. It is perfect for people who want to enjoy a variety of cuts little by little.

With a focus on lean cuts and Horumon, you can enjoy Yakiniku almost as if you were eating sushi.

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The "Beef Tongue and beef tendon stewed curry" is also a popular dish. It is recommended to enjoy between Yakiniku dishes or To finish.

The Beef Tongue is simmered slowly until tender, and the beef tendon gets so soft it loses its shape. Reviewers say that every bite of the curry roux lets you fully enjoy the rich flavor of the beef.

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Yakiniku Yacchan Kanayama Otobashi Ten, an Osaka-born Yakiniku restaurant where you can casually enjoy thick-cut grilled meat, is easy to reach from two stations: a 10-minute walk from Kanayama Station and an 8-minute walk from Otobashi Station.

In its homey space, you can enjoy your meal at counter seating while taking in the live atmosphere.

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The Yakiniku is cut and served right in front of the guests after each order is placed. One nice point is the generous portion size for each serving.

The signature Teppan-yaki menu item, "Jo Tan Shio (premium salted beef tongue)," has a tender texture, and the more you chew, the more its juicy flavor spreads through your mouth.

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Just as popular as the tongue is the "Jou Outside skirt." It uses fresh, high quality Outside skirt, and is said to have an addictive taste when enjoyed with wasabi soy sauce and tare sauce.

The well marbled Outside skirt gives off a savory aroma the moment it hits the grill, and it seems to have almost no tendon.

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Kanayama Horumon, about a 2-minute walk from the north exit of Kanazawa Station, is a well-reviewed Yakiniku restaurant where you can enjoy tasty Yakiniku centered on fresh, authentic Horumon.

The interior feels like stepping back in time, creating a cozy and relaxing space. It has counter seats that are easy to use even when dining alone, as well as table seating for groups.

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Since they source fresh Horumon every day, you can enjoy it in excellent condition without it ever being frozen.

Of course it tastes great, and it also has a nice color and a plump, springy texture. If you are not sure which cut to choose, the "Horumon MIX" is recommended, with a variety of cuts served on one plate.

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The "Miso Tonchan" is the most popular item on the menu and a must order.

It features Horumon made with hatcho miso (aged soybean miso), aged for 2 years to bring out the most umami. It is said to have an addictive taste that goes well with both rice and alcohol.

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About a 3-minute walk from Kanayama Station, Zenshitsu Koshitsu Yakiniku Miyabi is a Yakiniku restaurant where you can casually enjoy high quality meats such as kuroge wagyu (Japanese Black Wagyu). It is said to have a calm, grown-up atmosphere.

Since all seats are in Private rooms with a Sunken kotatsu seating style, you can stretch out your legs and relax while enjoying your meal.

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The restaurant offers a wide range of cuts, from popular standard options to rare cuts, and you can enjoy them with local sake and well-known labels of wine.

Among the A5-ranked Kuroge Wagyu (Japanese Black Wagyu) Tenderloin cuts, the top-tier Chateaubriand is said to stand out for its tender texture and the tasty juices that overflow from within.

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There is also a wide variety of Beef Tongue, and you can choose from sauce, salt, or green onion salt.

If you want to enjoy tongue in a luxurious way, the reservation-only "Tanburian" is a perfect choice. This dish features thick-cut Wagyu tongue root, a rare cut, served with salt to bring out the meat’s natural flavor.

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Nikutarashi Kanayama Ten, a hideaway-style Yakiniku restaurant, is a 5-minute walk from Kanayama Station. You can casually enjoy carefully selected high-quality meat.

The interior is bright and homey, with a spacious seating layout. It is great not only for a quick solo meal, but also for dining with family or a Banquet.

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The menu features dishes that value traditional Japanese Yakiniku techniques while bringing in new ideas and touches.

They also offer good value courses where you can fully enjoy high quality Yakiniku and à la carte dishes, making it just right for lively get-togethers with drinks.

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The Yakiniku here uses carefully sourced and Special selected kuroge Wagyu (Japanese Black beef), and skilled artisans prepare it with great care.

Among the highlights are the “Melting Loin,” which seems to melt the moment you put it in your mouth, and the “Fresh Salted Tongue,” which is served without ever being frozen.

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This restaurant lets you enjoy Special meats with a secret house sauce in an All you can eat Yakiniku style. It is about a 2-minute walk from the west exit of Kanayama Station.

The dining room is fully equipped with table seating fitted with built-in grills, and it is said to have an atmosphere that works for a wide range of occasions, from everyday meals to Banquets for groups of all sizes.

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One of the big draws is that you can fully enjoy fresh meat cut in-house every day with All you can eat. You can choose from courses with 55 items, 88 items, or the full menu, depending on how many dishes you want and your budget.

There are also menus that come with All you can drink, which is a nice plus since you can enjoy not only standard drinks but also wine and makgeolli.

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One thing Yakiniku cannot do without is good sauce. At this restaurant, you can choose from several house-made sauces, including soy sauce-based tare and miso tare.

The secret sauce recipe has remained unchanged for over 20 years, so this is a great chance to enjoy Yakiniku with your favorite seasoning.

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This Yakiniku restaurant serves Matsusaka Beef, one of Japan’s three great Wagyu brands. It is a 5-minute walk from Kanayama Station.

People praise not only the high-quality Yakiniku, but also the nice atmosphere inside, and it seems to have many repeat customers who come back again and again.

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All the lean meat served here uses A5-rank Matsusaka-gyu (Matsusaka beef). The fat is not too heavy, so you can enjoy the meat’s natural flavor.

The karubi meat of Matsusaka-gyu is said to impress with a melt-in-your-mouth texture, where its tenderness and the sweetness of the fat come together the moment it hits your mouth.

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The Yakiniku menu is extensive, with items such as rare Domestic beef Horumon and hand cut US Beef Tongue.

One recommended dish is Nagoya's specialty, "tonchan." The "miso tonchan" is said to have no off notes, with a satisfying thickness and the rich taste of fat.

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Yumeya, about a 5 to 6-minute walk from the south exit of Kanayama Station, is a place where you can enjoy a wide variety of Yakiniku made with fresh meat shipped directly from Miyazaki in unfrozen form.

The interior has a homey feel, and it also has Semi-private rooms separated by sudare (bamboo blinds). On weekdays, they also accept Private reservation for small groups of around 10 people.

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They offer a wide range of Yakiniku menu items, including Domestic Wagyu as well as chicken and pork. There is also a good variety of cuts.

The restaurant’s top recommendation is the brand pork “Yotton” from Nobeoka City, Miyazaki, shipped directly from the area. It is said to be a pork brand that lets you enjoy the full flavor of pork. You can enjoy it as ippon-yaki (a whole cut grilled in one piece) or in motsu-nabe (offal hot pot) style.

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There are many favorable reviews for the Beef Tongue menu, and among them, the nama-tan (fresh tongue), which requires advance reservation, is said to be especially popular.

They offer a lineup of luxurious fresh tongue dishes with a Special feel, such as "Purachina Tan" and "Kiwami Saikoro Beef Tongue." For people who do not like beef, pork tongue is also recommended.