Popular Yakiniku around Kyobashi Station! 19 recommended places

Photograph:牛丼大森

Yakiniku Ushigoro Ginza Ten is a Yakiniku restaurant on the 7F of ONE GINZA, a 3-minute walk from Kyobashi Station.

The modern and refined interior has fully private rooms with a private feel, as well as counter and table seating, so you can choose what suits your group size. At dinner, you can enjoy your meal while taking in the night view.

Photograph:ゆかりょんち

For Yakiniku, they serve only the top A5 grade among Domestic Japanese Black Wagyu.

The photo shows the "Kyukyoku no Kurotan Atsugiri (ultimate thick cut black beef tongue)." It is said to be cooked to just the right doneness, with the irresistible crisp bite that is unique to tongue. You can also enjoy changing up the flavor with lemon or ao togarashi miso (green chili pepper miso).

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This is zabuton (chuck flap) sukiyaki, served as part of the "Kiwami Course".

The rich flavor of the zabuton, the mellow richness of the egg, and the sweet-savory warishita (sukiyaki broth) come together and melt in your mouth. After finishing the meat, they recommend turning the remaining egg into tamago kake gohan (rice topped with raw egg).

Photograph:@なゆたぬき

Tokyo Yakiniku Inoue Ginza Ten is a 4-minute walk from Kyobashi Station.

The brick-accented interior comes with Private room options for groups of various sizes, so guests can fully enjoy their meal in a private setting.

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The chef’s playful course menu focused on meat is well regarded.

The photo shows three cuts served in the "INOUE Ginza Special Course": two kinds of Kuroge Wagyu (Japanese Black beef) Beef Tongue and Outside skirt. When eaten with sansho miso (Japanese pepper miso) or lemon jam, the rich flavor of the meat fills your mouth.

Photograph:MK｜東京グルメ

The "Kuroge Wagyu (Japanese Black Wagyu) Chateaubriand Sandwich" is served in a paper box that brings to mind a combo meal from a burger chain.

Even with its playful presentation, they are said to pay close attention to the cooking as well. With every bite, it is so delicious that it brings a smile to your face.

Photograph:www.doom.now.cc

"WAGYU Dedesuke" is a Yakiniku restaurant where you can enjoy luxurious A5-rank Wagyu, an 8-minute walk from Kyobashi Station.

The interior, spread across three floors from 1F to 3F, has a calm Japanese modern feel. It has Semi-private room and Private room seating, so you can enjoy dinner without worrying about the tables next to you.

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They buy one whole head of top grade A5 kuromage Wagyu (Japanese Black Wagyu) each month after Special selection, so you can enjoy high quality meat whenever you visit.

The popular “Zanmai assortment 4 Kinds” lets you try four different cuts, including rare parts, all at once. You can enjoy the differences in flavor from one cut to another, and it is said to be highly satisfying.

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They also offer a wide lineup of tongue dishes, including "atsugiri tanshita (thick cut underside of beef tongue)" and "negi-tan (beef tongue with green onions)".

The "atsugiri-tan (thick cut beef tongue)" in the photo is said to be more filling than it looks. Its light bite and the rich flavor that spreads in your mouth are so good they keep you coming back for more.

Photograph:ほってぃ@目黒グルメ【ほたログ】

Yakiniku GROW is a Yakiniku restaurant located on B1F of Nihonbashi Hori Building, an 8-minute walk from Kyobashi Station.

The interior has a stylish feel with a touch of luxury. It offers Semi-private room and Private room options that you can choose based on your group size, so you can relax and enjoy Yakiniku. Smokeless roasters are also installed, which is another plus since you do not have to worry about smoke.

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The "-KIWAMI- Kiwami (premium) Course" served at dinner features 18 items, including rare cuts.

The "Divine Chateaubriand" seasoned with salt is said to be so tender you can cut it with chopsticks. When carefully seared, the meat flavor becomes more concentrated and tastes even better.

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Another draw is that you can enjoy a richly flavorful cut known as "kami no tan (godly tongue)" with instant smoking.

It is served in a glass jar with a lid. When you open the lid, the smoky aroma spreads out and whets your appetite. After grilling, they recommend eating it with green onions and lemon.

Photograph:www.doom.now.cc

Ore no Yakiniku Ginza 4-chome, about a 12-minute walk from Kyobashi Station, is a Yakiniku restaurant where you can enjoy luxurious A5-rank kuromage wagyu (Japanese Black Wagyu).

The interior, spread out in an underground space, has the feel of a stylish cafe. The open space has table seating as well as Private rooms, making it easy to drop in and dine.

Photograph:グルメ巨人

Based on the concept of “whole purchased A5 Kuroge Wagyu (Japanese Black Wagyu) at Ginza’s best value,” you can enjoy high quality meat in a range of styles.

The “A5-grade Kuroge Wagyu Zeitaku Gokai Otaru assortment” lets you compare different cuts, and it is said to be more filling than it looks, making it highly satisfying.

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With the "Goka Matsusaka-gyu no Tabe Kurabe♪Wagyu Aburi Sushi & Atsugiri Tan Mankitsu!" course, you can fully enjoy Matsusaka-gyu (Matsusaka beef), one of Japan's three great Wagyu varieties.

"Ore no Gokujo Atsugiri Tan," made with the tip of kuroge wagyu (Japanese Black beef) tongue and served as part of the course, is said to be a connoisseur's favorite with a pleasantly firm texture.

Photograph:www.doom.now.cc

Matsunaga Bokujyo Ginza Honten is a Yakiniku restaurant on the 8F of Arbore Ginza, a 6-minute walk from Kyobashi Station.

The interior recreates the streetscape of Shimane Prefecture and offers a warm space with the feel of wood. There are 82 seats in total, and every seat is in a fully private room. Each room comes with a smokeless roaster, so you can enjoy Yakiniku without worrying about smoke or lingering odors.

Photograph:銀座ごは〜ん

For its Yakiniku, the restaurant serves A4-grade or higher Kuroge Wagyu (Japanese Black beef), including Shimane Wagyu (Wagyu from Shimane) delivered directly from Matsunaga Bokujou (Matsunaga Farm), which is JAS-certified.

The recommended "Matsunaga Bokujou Special assortment" is an assortment of Premium Loin, Premium Kalbi, and Premium Outside skirt. It is said to be perfect for groups of 2 to 3 people dining together.

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"Mizuna (potherb mustard greens) Spencer roll roll" is a dish where you can enjoy the sweet flavor of finely textured fat.

It is best eaten lightly seared with ponzu sauce. People like the combination of the rich taste of the Spencer roll and the crisp texture of the mizuna, and some say it is addictive once you try it.

Photograph:www.doom.now.cc

Naruo, about a 9-minute walk from Kyobashi Station, is a casual Taishu Yakiniku restaurant where you can enjoy Yakiniku with ease.

The renovated interior is a bright, clean space with white wood accents. Semi-private room seating is also available, which lets you relax without worrying about the tables next to you.

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The Most Popular "akami 3-shu assortment" is an assortment of Wagyu roast, Wagyu short rib, and Outside skirt.

All the meat is extremely fresh, and it is said to go perfectly with both white rice and drinks. It is also said to be more filling than it looks, with a high level of Manzoku.

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"Atsugiri Tan Shio (thick-cut salted beef tongue)" is another popular menu item with many repeat customers.

The thick-cut tongue has just the right amount of fat, giving it a tender bite. The more you chew, the more flavor spreads, and its light crisp texture is part of the appeal as well.

Photograph:www.doom.now.cc

Yakiniku Senka Niku no Kirikata Ginza Sukiyabashi Ten is a Yakiniku restaurant on the 6th floor of the Ginza Crystal Building, about a 12-minute walk from Kyobashi Station.

The interior has a calm atmosphere, with counter and table seating as well as Private room options where you can enjoy dinner while looking out over the Ginza night view. It is a good choice when you want to relax without worrying about the people around you.

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True to its concept that “the taste of Yakiniku is decided by how the meat is cut,” you can enjoy each cut prepared in the way that suits it best.

The “Omi gyu (Omi beef) Ultimate 10-item assortment” in the photo includes 10 different cuts, such as Premium Strip loin, Sirloin cap, and kurashita (shoulder chuck). Another nice point is that the selection changes depending on what comes in that day.

Photograph:黒髪のケンタス

The house specialty "Kirikata Special" is a popular menu item featuring large, thinly sliced Strip loin served in a yaki-sukiyaki (grilled sukiyaki-style) style.

When you quickly sear the meat and dip it in the special warishita (sukiyaki sauce) or egg, it brings out the meat’s flavor even more and goes great with white rice.

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Located about a 5-minute walk from Kyobashi Station, Ushi no Tatsujin GINZA is a restaurant where you can enjoy Yakiniku made with Kagoshima Kuroushi (Kagoshima Black Wagyu), which has won the top honor in Japan for Wagyu.

The refined interior offers fully private rooms at every seat. In this private setting, you can enjoy your meal while taking in the beautiful night view.

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"Maboroshi no Kishobu Itei Shiire Wagyu Beef Tongue" is a popular limited-quantity menu item.

It is a combination of thick cut tongue and tan-shabu (lightly swished Beef Tongue), making it a satisfying dish even for true tongue lovers. It is available à la carte or as part of the "Kotobuki Course."

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The "Akami Wagyu assortment" is a plate centered on lean meat, including rare cuts.

It features cuts such as kurogemawagyu (Japanese Black Wagyu) togurashi (part of the shoulder), Outside knuckle, and shinshin (center round), letting you enjoy the differences in flavor and texture of each. The basic way to eat them is with a rock salt plate, wasabi, and lemon, but they can also prepare tare sauce if you ask.

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A 7-minute walk from Kyobashi Station, Sumibiyaki Horumon Guu Nihonbashi is a place where you can enjoy charcoal grilled fresh Horumon and Beef Tongue in Yakiniku style.

The interior has a stylish and modern feel. The tables are well spaced, so you can relax and take your time.

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What they serve for Yakiniku is fresh meat brought in from Shibaura every morning.

The "Goku Tan" in the photo uses tongue root, a cut that yields only a small amount from each animal. It is said to have a tender bite, with rich flavor spreading as you chew.

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As a Horumon specialty restaurant, it offers a wide lineup of Horumon dishes.

The "3-kind Horumon assortment" comes with three varieties, shirokoro (grilled pork intestine), Uterus, and marucho (small intestine), coated in miso (fermented soybean paste). You can enjoy the balance between the sweet richness of the fresh Horumon fat and the deep flavor of the miso.

Photograph:ゆっきょし

About a 10-minute walk from Kyobashi Station. This Yakiniku restaurant is on B1F of Marunouchi Brick Square.

The interior is an open floor with a spacious feel. It has a casual atmosphere, so even first-time visitors can relax and enjoy their meal.

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The “green onion salt aged tongue” features tongue cut into long slices, served in a style where you wrap it around chopped green onions before eating.

The fresh tongue is thick cut and has a nice, moderate bite. The sharp kick of the green onions adds a nice accent and makes it easy to keep eating.

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For dinner, the "Wa Course" is popular, letting you enjoy today's specials and a Horumon assortment.

It includes a total of 12 dishes, and the photo shows grilled tongue, short rib, loin, and Outside skirt. All of the meat is fresh and said to have a rich, satisfying taste.

Photograph:www.doom.now.cc

Ginza Enzo is a Yakiniku restaurant specializing in Kuroge Wagyu (Japanese Black Wagyu), located on the 2nd floor of Nishi Ginza Department Store, about an 11-minute walk from Kyobashi Station.

The walls inside are decorated with art depicting Ginza scenery, creating a relaxed atmosphere. Seats by the windows offer views of the Ginza nightscape, making it a place where you can enjoy a slow and leisurely time.

Photograph:りんごのグルメスタグラム

They use Special Kuroge Wagyu (Japanese Black beef) sourced from around Japan, and once you order, a skilled chef carefully cuts the meat and serves it.

Along with classic kalbi and loin, you can also enjoy rare cuts such as Outside knuckle and shinshin (center cut of the round).

Photograph:Re-Na.

Here is the "Atsugiri Tan (thick-cut beef tongue) (from the US)." The fat starts to melt the moment it hits the grill, filling the air with a nice toasty aroma.

It has a nice moderate thickness, and the more you chew, the more flavor spreads through your mouth. It pairs perfectly not only with rice but also as a snack with drinks.

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About a 14-minute walk from Kyobashi Station. Located on the 4th floor of Coredo Nihonbashi, this Yakiniku restaurant is run directly by a butcher and lets you enjoy rare cuts of A5 Kuroge Wagyu (Japanese Black Wagyu) and Matsusaka beef.

The interior is a stylish space with a chic design. In addition to table seating, it also has Semi-private room seating where you can enjoy your meal at a relaxed pace.

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The popular choice is the "Silver Course," which lets you casually enjoy popular cuts.

It includes a total of 9 dishes, such as the "2 Cut Lean Meat Platter" and the "2 Cut Marbled Meat Platter" shown in the photo. It has just the right amount of volume, and the meat is said to be tender and tasty throughout.

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The “Omakase assortment of 9 kinds for 2 people” is said to be an assortment that lets you enjoy the most delicious cuts of carefully selected A5 Kuroge Wagyu (Japanese Black beef), chosen fresh each day.

It is said to be a recommended menu item for those who want to try a variety of cuts a little at a time. You can choose from two seasoning options: salt or sauce.

Photograph:ゆっきょし

Sumibi Yakiniku・Kankoku Ryori KollaBo Ginza Ten, about a 7-minute walk from Kyobashi Station, is a place where you can enjoy popular dishes from well-known restaurants specializing in charcoal grilled Yakiniku and authentic Korean cuisine all at once.

The spacious interior has table seating and Sunken kotatsu seating, so you can use it for different occasions. The tables are also well spaced, making it easy to relax and enjoy dinner at a leisurely pace.

Photograph:かふぇいんちゃん

This is the "Jo-Tan" from Osaka Sumibiyakiniku Kouraiya. The Beef Tongue gives off a nice toasty aroma each time it is grilled, and it is said to have just the right thickness so you can enjoy its texture.

There are 17 restaurants in total collaborating here. They also offer a wide range of Korean Yakiniku dishes, including samgyeopsal and bone-in kalbi.

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To finish, the "bibim naengmyeon" at the seolleongtang specialty restaurant "Hanchon Seolleongtang" is popular.

The springy noodles go great with the sweet and spicy secret sauce, and people say they finish it in no time.

Photograph:www.doom.now.cc

An 8-minute walk from Kyobashi Station, this is a Yakiniku restaurant mainly run by trainee staff from Yakiniku Toraji.

The interior is made up of two different spaces, with lively bar-style seating and chic, calm seating. It is a great pick when you want to enjoy a good meal with close friends!

What they serve at this Yakiniku restaurant is "Toraji Wagyu," a branded Japanese Black Wagyu raised with care and safety at Toraji's own farm.

The recommended "Thick Cut Salted Tongue" is all about its satisfyingly substantial thickness. The lightly crisp texture on the surface is pleasant, and the overflowing juices are said to be almost like steak.

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The "Outside skirt comparison platter" lets you compare two kinds: Outside skirt and shin-harami (a premium cut of outside skirt), each with a different texture.

The well marbled shin-harami is melt in your mouth tender, while the Outside skirt fills your mouth with the rich flavor you only get from lean meat.

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About a 5-minute walk from Kyobashi Station. This Yakiniku restaurant is built around the concept of “top-class Wagyu × organic vegetables,” and serves natural Japanese cuisine centered on Wagyu.

The stylish interior feels refined and special. In its calm atmosphere, guests can enjoy a comfortable time.

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They buy whole Domestic Wagyu cattle and offer about 40 different cuts.

The lineup is extensive, with high-value Chateaubriand, lean meat, Horumon, and more! The "Wagyu Premium Kalbi" in the photo is said to let you enjoy the rich sweetness of the fat.

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The signature "Negi-maki Tan Shio" is a dish of juicy tan shio (salted beef tongue) wrapped around plenty of green onion.

The nicely grilled tongue is said to go perfectly with the sharp bite and saltiness of the green onion. The sweetness of the green onion that spreads the moment you take a bite seems to bring out the rich flavor of the tongue.

Photograph:www.doom.now.cc

This Yakiniku restaurant is an 11-minute walk from Kyobashi Station and serves A5-ranked Kuroge Wagyu (Japanese Black beef) purchased whole.

The lively interior has counter seats, box seats, and Private rooms, so it is easy to visit whether you are dining in a small group or with a larger party.

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They offer assortment menus where you can enjoy many different cuts, from lean meat to marbled beef.

The photo shows an assortment of 6 kinds of meat, including shintama (round), nakaniku (inner thigh), tomobara (short plate), and uchibara (outer short plate). They also have options like an assortment of 4 kinds, which makes it easy to choose based on the size of your group.

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The restaurant's specialty, “Morioka Neridashi Teuchi Reimen (Morioka hand-kneaded handmade cold noodles),” is a popular dish To finish.

The firm noodles, rich flavorful broth, and kimchi made specially for the reimen come together perfectly, making it very tasty. It also gets good reviews for tasting more refreshing at the end when you add the vinegar from the table.

Photograph:www.doom.now.cc

This Yakiniku restaurant is an 11-minute walk from Kyobashi Station and lets you enjoy the Shiga brand beef Kanjuku Omi Gyu (fully matured Omi beef) in a luxurious way.

The interior has a chic Japanese style with an upscale feel. Warm indirect lighting creates a cozy space, so you can relax and enjoy dinner at an easy pace.

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These are the “mirufuiyu-tan (layered beef tongue)” and “atsugiri-tan to shiraga-negi (thick-cut beef tongue with shredded white leek)” served as part of the course.

Both are said to have just the right amount of fat, letting you enjoy the differences in texture and flavor. The tartness of the lemon and the sharp kick of the shiraga-negi add a nice accent.

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The specialty “Yamashina Chateaubriand Katsu Sandwich” is a popular menu item that can be ordered from 2 servings.

The crispy toast pairs perfectly with the moist, tender, and juicy Chateaubriand, making for an impressive taste experience.

Photograph:www.doom.now.cc

Yakiniku Kokokara Yaesu Ten is a Yakiniku restaurant about an 11-minute walk from Kyobashi Station, where you can enjoy a wide variety of meat dishes.

The lively interior has a casual feel. Its appeal is that even first-time visitors can easily stop by on a whim.

Photograph:The うまい

This is the "JPY5,000 course," recommended for people who want to enjoy Yakiniku to the fullest.

It includes a total of 12 dishes, such as two kinds of grilled items and three kinds of Horumon. The thick cut meat is satisfyingly hearty, and diners say it leaves you with a high sense of Manzoku.

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The house specialty, the “Densetsu-mori (Legendary assortment),” is an impressive set that comes with thick cut tongue, Outside skirt, Tenderloin, and more.

The staff finishes cooking it for you, so you can always enjoy the meat at its best. The half size “Densetsu-mori Jr.” is also popular.