Tokyo is one of the world's largest metropolises and the center of Japan in various fields. Its scale is such that about 10% of Japan's population lives in Tokyo, which comprises only 0.6% of the country's land area. With this population concentration comes a concentration of commercial facilities and a well-developed transportation network.
Consequently, Tokyo has the highest number of restaurants in Japan, with high-quality establishments competing side by side. While new landmarks are born daily, areas that evoke a sense of history still remain, which is another attractive point of Tokyo.
In this article, we'll introduce recommended yakiniku (Japanese BBQ) restaurants, a favorite among Japanese people. As a yakiniku enthusiast who eats it 2-3 times a month, I'll also explain "Is yakiniku of Japanese origin?" and "What is the position of yakiniku in Japanese cuisine?"
What is Yakiniku in Japanese Cuisine?
First, let's explain the relationship between Japan and yakiniku. Yakiniku is one of the dishes that has greatly influenced Japanese food culture. Its origins can be traced back to "horumon-yaki" (grilled offal), which was started by Korean residents in Japan during the food shortage era after World War II. At that time, horumon-yaki used beef and pork offal.
In 1946, Japan's first yakiniku restaurants opened in Tokyo and Osaka, offering not only horumon-yaki but also red meat cuts like Kalbi (ribs) and Ro-su (loin), establishing the current style of yakiniku.
From the late 1950s, yakiniku gained popularity in urban areas, and in 1968, Ebara Foods launched "Yakiniku no Tare" (yakiniku sauce). This spread the culture of enjoying yakiniku at home and gave birth to Japan's unique "dipping sauce culture" (eating grilled meat dipped in sauce).
Subsequently, with the spread of smokeless roasters and the influence of the Seoul Olympics, yakiniku restaurants became even more popular, and yakiniku developed in a uniquely Japanese way. In modern times, restaurants using high-quality wagyu have increased, and yakiniku has also gained status as a high-end cuisine.
High-quality meats like wagyu are highly regarded worldwide for their tenderness, flavor, beautiful marbling, and the melt-in-your-mouth quality of their high-grade fat.
Best Yakiniku / Japanese BBQ in Shinjuku, Tokyo 2024
Rokkasen
source：Tabelog
Rokkasen, established in 1986, has a history of nearly 40 years. The all-you-can-eat offering at this restaurant is characterized by its high-grade beef. In Japan, beef grades are evaluated based on two criteria:
1. Ratio of lean meat: 3-level evaluation from "A to C"
2. Meat quality (marbling, meat color and luster, firmness and texture, fat color and luster): 5-level evaluation from "5 to 1"
Generally, all-you-can-eat meat is usually A4 or A3 rank. However, this restaurant also uses the highest "A5 rank". The meat is moist and tender, with a rich aroma and a natural flavor that can only be enjoyed with high-quality meat.
This experience is very rare for all-you-can-eat. The recommended all-you-can-eat course is the "Moon Banquet" which includes "All-you-can-eat Yakiniku & Sukiyaki". You can enjoy yakiniku, grilled seafood, sukiyaki hot pot, crab, and shrimp, all a notch above the average restaurant.
With menus available in English and Chinese and attentive staff, it's definitely worth a visit when in Shinjuku.
<Store Information>
・Address: 110 Building 10F, 1-10-2 Nishi-Shinjuku, Shinjuku-ku, Tokyo (West Exit Main Store)
・Closed: None
・Phone: 03-3348-8676
・Hours: 11:00 - 23:00 (L.O. 22:30)
・Official Website
Hinomaru
source：Tabelog
Hinomaru, located in Kabukicho, offers reasonably priced thick-cut beef tongue. The "Special Course" using A5 rank Maezawa beef features a main dish of three types of premium beef tongue and three types of wagyu, followed by stone-grilled bibimbap.
Maezawa beef is known for its beautiful marbling, non-greasy fat, and the high-quality aroma and melt-in-your-mouth texture that spreads in your mouth. While well-known brand beef tends to be expensive, Maezawa beef can be enjoyed at a relatively affordable price due to its lower name recognition despite its high quality.
The restaurant offers a wide range of courses, from those covering the recommended menu items starting at around 3,000 yen including tax, to high-end courses using brand beef for 20,000 yen. You can choose your preferred course based on the occasion. It's open until 5:00 AM the next morning, the latest among the restaurants introduced here, so you can enjoy it even after sightseeing or enjoying nightclubs.
Friendly staff who can speak Chinese and Japanese make it ideal for Chinese tourists. Korean menus are also available. Be aware that it's often fully booked, so reservations are recommended.
<Store Information>
・Address: Hashimoto Building B1F, 1-6-6 Kabukicho, Shinjuku-ku, Tokyo
・Closed: None
・Phone: 050-5872-5582
・Hours: 11:30 - 05:00 (L.O. Food 04:00, Drinks 04:30)
・Official Website
YAKINIKU WASHINO SHINJUKU
source：Tabelog
YAKINIKU WASHINO SHINJUKU is a yakiniku restaurant in Shinjuku where you can enjoy Kobe beef, one of Japan's top three wagyu brands, at reasonable prices. The restaurant is very particular about beef, offering "only beef" as their meat selection.
A5 rank wagyu is recommended to be enjoyed as "yaki-suki" and "meat sushi". "Yaki-suki" is a dish that combines elements of "yakiniku" and "sukiyaki". The difference between yaki-suki and sukiyaki is as follows:
- Sukiyaki: A dish where meat and vegetables are simmered in a pot and eaten dipped in raw egg
- Yaki-suki: A dish where meat grilled like yakiniku is eaten dipped in raw egg like sukiyaki
In yaki-suki, you eat the meat grilled to perfection by the staff, dipped in egg. The meat is very tender, making it easy to coat with egg, resulting in a delicious dish.
If you love meat sushi, try the "Limited to one group per day all-you-can-eat meat sushi". The "uwamizuji nigiri" is particularly recommended. It's attractive for its moderate fat content and tenderness, and it's fresh with no gamey smell at all.
There are many friendly staff who can speak English and will explain the meat cuts and eating methods in detail. Don't hesitate to ask questions and enjoy a pleasant dining experience through communication.
<Store Information>
・Address: Diane Shinjuku Building 1F/2F, 3-11-11 Shinjuku, Shinjuku-ku, Tokyo
・Closed: None
・Phone: 03-6457-4429
・Hours: 17:00 - 23:30 (L.O. Food 22:30, Drinks 23:00)
・Official Website
Best Yakiniku / Japanese BBQ in Shibuya, Tokyo 2024
Nagahide
source：Tabelog
Nagahide is a yakiniku restaurant in Shibuya that prides itself on "not being particular" about brands or origins. They carefully select high-quality meat, mainly A5 rank, and offer it at reasonable prices.
To provide the selected meat in the best condition, they take special care. First, they carefully cut each slice of meat and vacuum-seal it to prevent oxidation from air exposure. They also store it at low temperatures to prevent flavor degradation from freezing.
Start with their most popular item, "beef tongue". The salted beef tongue is tender and juicy whether lightly grilled or well-done on the charcoal grill. I recommend grilling one side well, the other side lightly, and squeezing a bit of lemon on top. The texture of the beef tongue and the umami that spreads in your mouth are irresistible.
The "Upper Nagahide Course" with all-you-can-drink for 7,000 yen is recommended for its cost-performance. The "Special Yaki-suki" is a large piece of sirloin enjoyed with egg. At Nagahide, they pay special attention to the yaki-suki sauce, making even the fatty sirloin not feel heavy. Enjoy the overflowing meat juices.
<Store Information>
・Address: Jinsen QS Building 1F, 20-25 Jinnancho, Shibuya-ku, Tokyo
・Closed: New Year's holidays
・Phone: 050-5869-7220
・Hours: 11:30 - 14:30 (L.O. 14:00), 17:00 - 23:00 (L.O. 22:30)
・Official Website
Yakiniku Kuroda
source：Tabelog
Yakiniku Kuroda is a yakiniku restaurant in Shibuya known for its exquisite beef tongue and original toppings. At Kuroda, there are three types of beef tongue: thick-cut superior tongue with salt, Kuroda's thinly sliced tongue with salt, and superior tongue with salt.
While it's standard to pair salted beef tongue with lemon, it's also recommended to pair it with "Negijo", which is a green onion ajillo. Typically, beef tongue with green onions is served with the onions on top of the beef tongue. When you put it on the grill, the onions on top fall through the gaps when you flip the meat.
However, "Negijo" is simply placed on top of the grilled meat before eating, so there's no worry about the onions falling off. Moreover, the garlic and green onions soaked in oil perfectly match the beef tongue.
The salted beef tongue is also delicious when paired with the original condiment "Mozuku pepper tsukudani", which enhances the umami of the lean meat. You can enjoy it without getting bored by changing the flavors between lemon, Negijo, and Mozuku pepper tsukudani. They also offer specialties like "Kuroda's superior roast" and "Kuroda-yaki" (a type of yaki-suki), each dish providing high satisfaction and pairing perfectly with white rice.
The quality-to-price ratio is also an attractive point. The interior is very clean as it's newly built, making it suitable for various occasions such as meals with friends, loved ones, or business dinners.
<Store Information>
・Address: Shibumaru Building 1F/2F, 1-16 Maruyamacho, Shibuya-ku, Tokyo
・Closed: None
・Phone: 03-6455-2600
・Hours: 17:00 - 23:30 (L.O. Food 22:30, Drinks 23:00)
・Official Website
Shibuya Yakiniku Kamiyama
source：Tabelog
Shibuya Yakiniku Kamiyama is a yakiniku restaurant located in the "Okushibu area" with only four private rooms. "Okushibu" refers to the area near the high-end residential area on the way from Shibuya to Yoyogi Park, where many sophisticated restaurants and apparel shops are lined up.
Although it just opened in April 2023, I can confidently say this is the place to go for yakiniku in Shibuya. It's reservation-only with private rooms, ensuring privacy, and you can enjoy the highest grade of wagyu. The grill net is changed for each dish, providing a very comfortable dining experience.
This restaurant offers only course meals. Among them, I recommend the course that includes their signature dish, "Kamiyama-yaki". "Kamiyama-yaki" is similar to the yaki-suki introduced at Nagahide above.
However, at Kamiyama, instead of just egg, they use a special broth containing onsen Tamago (soft-boiled egg), finely chopped yam, and kaiware daikon (radish sprouts). They grill the meat well on the outside while keeping it rare in the middle. The meat is so tender it barely needs chewing, and when combined with the textured yet melting dipping sauce, the umami of the wagyu spreads in your mouth.
The course includes all-you-can-drink, allowing you to enjoy high-end drinks not available at more casual restaurants. This is the perfect place for private, quiet occasions or celebrating special days with loved ones.
<Store Information>
・Address: IN Building 1F, 17-5 Kamiyamacho, Shibuya-ku, Tokyo
・Closed: None
・Phone: 050-5600-7740
・Hours: 17:00 - 23:00 (L.O. Food 22:00, Drinks 22:30) (Sundays only 16:00 - 21:30, L.O. Food 20:30, Drinks 21:00)
・Official Website
Best Yakiniku / Japanese BBQ in Ikebukuro, Tokyo 2024
Yakiniku Reika
source：Tabelog
Yakiniku Reika is a yakiniku restaurant in Ikebukuro where you can enjoy carefully selected, exceptionally fresh meat grilled over charcoal in a Shichirin (small charcoal grill). The owner, with 30 years of experience as a butcher, sources ingredients with a very keen eye.
Here, I recommend the "Assorted Lunch" from the lunch menu. It's an assortment of four types of meat including kalbi, rosu (loin), and Horumon (offal). The kalbi, in particular, is less fatty and even has a hint of sweetness. The rice is cooked using gas, resulting in a fluffy texture with a sweetness that can be felt in each grain.
If the assorted lunch doesn't seem enough, consider ordering the "Premium Wagyu Harami (skirt steak)" as an additional item. Harami, my favorite cut, has a unique texture while being relatively low in fat. It's easy on the stomach even when eaten with kalbi or Ro-su, so I highly recommend trying it.
Located in a quiet residential area, it might seem a bit intimidating to enter, but once inside, the owner and staff will warmly welcome you. There are counter seats and orders are taken via tablet, so you can feel at ease even if you don't speak Japanese.
<Store Information>
・Address: 1-46-9 Ikebukurohoncho, Toshima-ku, Tokyo
・Closed: Mondays, New Year's holidays
・Phone: 050-5494-7973
・Hours: 11:30 - 14:30 (Tue-Fri), 17:00 - 23:00 (Tue-Sun, Holidays) (L.O. 22:00)
・Official Website
Ushiichi
source：Tabelog
Ushiichi is a yakiniku restaurant that offers fresh, high-quality A5 rank meat at reasonable prices by purchasing whole cows.
If you're unsure what to order, I recommend the "Ushiichi Course". It includes seared wagyu sushi, 6 types of grilled wagyu, wagyu Misuji (top blade) with egg over rice, black pepper chunk harami, and three types of Horumon, allowing you to enjoy A5 rank Japanese Black wagyu including rare cuts. The taste of the sirloin is first-class, and the meat is incredibly tender with minimal greasiness.
Their cold noodles are also popular, effectively cutting through the richness of the A5 rank meat, which tends to be relatively fatty, making it perfect for the end of the meal.
They also offer lunch service, with the "Wagyu Kalbi Set" being a great value. The quality of the meat is comparable to what's served at dinner, allowing you to enjoy a slightly luxurious lunch at a low price.
The seating is spacious and very clean, so you can feel at ease even if you have a lot of shopping bags. If you want to enjoy high-quality wagyu at reasonable prices in the Ikebukuro area, this is definitely a place to visit.
<Store Information>
・Address: Fukuzumi Building 2F, 1-43-7 Nishi-Ikebukuro, Toshima-ku, Tokyo
・Closed: None
・Phone: 050-5489-2978
・Hours: 11:30 - 23:00 (L.O. Food 22:30, Drinks 22:45)
・Official Website
Yakiniku Tomoshibi
source：Tabelog
Yakiniku Tomoshibi is a yakiniku restaurant where you can enjoy exceptionally fresh, carefully selected meat. The owner, with 30 years of experience as a butcher, sources ingredients with a very discerning eye. Furthermore, the meat is purchased in large pieces and cut at the restaurant, ensuring it's served in the freshest state possible.
Here, I recommend the "Assorted Lunch" from the lunch menu. It's an assortment of four types of meat including kalbi, rosu (loin), and Horumon (offal). The kalbi, in particular, is less fatty and even has a hint of sweetness. The rice is cooked using gas, resulting in a fluffy texture with a sweetness that can be felt in each grain.
If the assorted lunch doesn't seem enough, consider ordering the "Premium Wagyu Harami (skirt steak)" as an additional item. Harami, my favorite cut, has a unique texture while being relatively low in fat. It's easy on the stomach even when eaten with kalbi or Ro-su, so I highly recommend trying it.
Located in a quiet residential area, it might seem a bit intimidating to enter, but once inside, the owner and staff will warmly welcome you. There are counter seats and orders are taken via tablet, so you can feel at ease even if you don't speak Japanese.
<Store Information>
・Address: 1-46-9 Ikebukurohoncho, Toshima-ku, Tokyo
・Closed: Mondays, New Year's holidays
・Phone: 050-5494-7973
・Hours: 11:30 - 14:30 (Tue-Fri), 17:00 - 23:00 (Tue-Sun, Holidays) (L.O. 22:00)
・Official Website
Key Points for Enjoying Yakiniku
In yakiniku, the order of eating and grilling methods are important. Eating in the correct order reduces the burden on your body and allows you to enjoy more food. The correct grilling method is necessary to eat the meat in its most delicious state.
Eating Order
Start with kimchi, a fermented food. Not only does it aid digestion, but it also increases appetite and helps burn fat.
For meat, start with tongue and lighter-tasting meats. The tongue, often eaten with lemon, has a subtle flavor that can be overwhelmed if eaten later in the meal. Then move on to red meats like rosu (loin) later in the meal. Heavily marbled cuts like sirloin are quite fatty, so it's best to eat them after your stomach has adjusted to the fat.
Grilling Method
As a premise, there are restaurants where you grill the meat yourself and others where the staff grills it for you. Generally, higher-end yakiniku restaurants tend to grill the meat for you. If you're grilling yourself, avoid cooking too much at once. This is because when fat drips, it can cause flare-ups and burn the meat. For the same reason, flip the meat only once, as flipping causes fat to drip.
Be careful not to overcook the meat, as it can become tough. Find your preferred level of doneness, and when it's grilled to perfection, enjoy it with lemon or sauce.
Conclusion
In this article, we've covered the history of "yakiniku," which has developed uniquely in Japan, and introduced recommended yakiniku restaurants in Shinjuku, Shibuya, and Ikebukuro, focusing on each restaurant's unique points.
Did you find any aspects particularly appealing?
Yakiniku restaurants are suitable for large groups, intimate dates, or even solo diners. Why not consider yakiniku as one of the pleasures of your trip when visiting Tokyo?
Yakiniku using the highest grade A5 rank wagyu will surely become an unforgettable memory once you've tried it. In particular, the three restaurants in Shibuya are my personal top recommendations, so be sure to visit them when you come to Tokyo.