Enjoy Yakiniku within walking distance of Shinjuku Station! 20 places for a top-notch Yakiniku experience

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Just a 3-minute walk from JR Shinjuku Station, this place is conveniently close to the station and uses only A5-rank Domestic Kuroge Wagyu (Japanese Black beef) for its Yakiniku.

The interior is a chic, luxurious space where you can also enjoy Shinjuku’s night view, and it comes with fully private rooms and Semi-private rooms. They also offer courses that include a champagne toast.

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The "Kyukyoku no Kurotan (ultimate black beef tongue), Thick Cut" is said to be so tender that it makes you wonder if beef tongue could really be this soft, and the special salt sauce pairs with the natural sweetness of the tongue for an amazing bite.

The staff grills it for you, so you can enjoy it cooked to just the right doneness.

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The “Gyu Tenderloin Katsu Sandwich” gets lots of reviews praising how good it is. People say the combination of the crisp, light coating and the tender, juicy Tenderloin is outstanding.

Reviews also say the Tenderloin is cooked to just the right rare doneness, making this a dish worth coming back for.

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This popular Yakiniku restaurant serves Special cuts of meat under the concept of “a place you’ll want to come back to.” It is about an 8-minute walk from JR Shinjuku Station.

Strong ventilation ducts are installed at each table, and the air inside the restaurant is said to be replaced every 3 minutes. They also offer courses that come with All you can drink.

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The eye catching and fun signature dish, "Bazooka Outside skirt," really makes an impact. The enzymes in the pineapple help tenderize the meat, so even when grilled over the net, it stays very tender and tasty.

Because it is marinated in sauce inside a pineapple jar, you can eat it as is once it is grilled.

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"Nigiri Aka/Shimo (2 pieces)," nigiri sushi made with raw shimofuri akami (well-marbled lean meat). It is seasoned with salt, so it is said to taste good even as is.

The rice is gently formed so the grains loosen softly, and some say it is shaped as skillfully as sushi from a specialist sushi restaurant.

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This is a Yakiniku restaurant that serves Kagoshima Kurogyu (Kagoshima black wagyu beef). The interior has a calm atmosphere, and smoke exhaust equipment is installed at (Each) table.

To keep the meat fresh, the restaurant was the first in the industry to use "skin pack," an oxygen blocking vacuum pack. It is conveniently located a 3-minute walk from JR Shinjuku Station.

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The "Champion Wagyu assortment" is an assortment of Kagoshima A5 Japanese Black Wagyu. The names of the cuts, which change depending on the day, are shown on a plate served with the meat.

The well marbled lean Japanese Black Wagyu is said to taste great not only with sauce, but also with rock salt.

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The photo shows the “Kiwami Wagyu Aburi Sashi,” served as one dish in the course. It features lightly seared raw Wagyu topped with caviar and wasabi.

The Wagyu is wrapped in whipped soy sauce, and they say the melt-in-your-mouth texture, unique to fresh raw meat, is excellent. The course options include assorted varieties available such as those with All you can drink.

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Just a 1-minute walk from Tokyo Metro Nishi-Shinjuku Station. This Yakiniku restaurant mainly serves A5-ranked female wagyu cattle. It uses a kurozato-dare (brown sugar sauce) made by simmering vegetables and fruit, then finishing it with brown sugar from Amami Oshima.

The interior has a casual and homey feel, and it also has fully private rooms with plenty of space.

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“Gokujo Kuroge Wagyu Nama Tan Shio” is said to be one of this restaurant’s two signature specialties. Made with fresh tongue root from Kuroge Wagyu (Japanese Black Wagyu), this dish lets you enjoy the tongue’s natural juicy bite.

The staff will help with the grilling, so they recommend taking your time and enjoying it with salt.

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Another signature dish is the "Happy Strip loin." You eat the Japanese Black Wagyu strip loin sukiyaki-style.

After dipping it in a sauce made with blended bonito and kombu kelp dashi and soy sauce, then coating it with beaten egg yolk, it tastes just as happy as the name suggests.

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This restaurant is a 10-minute walk from JR Shinjuku Station and is known for its luxurious interior inspired by Japan's four seasons.

This upscale Yakiniku restaurant serves A5-ranked kurokegyu (Japanese Black Wagyu) in fully private rooms at every table, all soundproofed and equipped with smoke ventilation.

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The "Nikunooto Burian" is Chateaubriand from A5-rank kuromo wagyu (Japanese Black Wagyu). It is said to be the ultimate rare cut, with only about 600g available from a single animal.

The meat is topped with gold leaf and truffle salt, making it a gorgeous dish. The texture is said to be very tender, so much so that it seems to melt away in your mouth.

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A popular menu item, “Niku no Oto Gokujo Sashi,” is a Wagyu yukhoe (seasoned raw beef tartare).

When you coat the fresh raw Wagyu in the restaurant’s special sauce and rich egg yolk, you can fully enjoy the meat’s savory flavor.

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This Yakiniku restaurant lets you enjoy Ota-gyu (Ota beef), A5-ranked beef from Hyogo Prefecture. The restaurant is a 6-minute walk from JR Shinjuku Station, and the interior has a calm Japanese-modern feel, with fully private rooms and Semi-private rooms.

A kikizakeshi (Japanese sake sommelier) will choose Japanese sake that pairs well with Yakiniku based on your preferences and the dishes.

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The Ota-gyu (Ota beef) Chateaubriand, "Here Domannaka." The staff grills and cuts it right in front of you.

The cooked meat is said to be so tender you can cut it with chopsticks, with a melt-in-your-mouth texture. They could really taste the rich flavor of the meat and felt the high quality of the Ota-gyu.

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"Kuroge Wagyu (Japanese Black beef) Special tongue shio-yaki" is a plate where you can compare thick cut tongue and thinly sliced premium tongue.

The thick cut tongue, grilled to just the right doneness, is served with nanban miso (spicy miso), while the thinly sliced tongue is best with shio kombu (salted kombu kelp), and both are said to be painfully good.

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Just a 5-minute walk from JR Shinjuku Station, this Yakiniku restaurant has been around since 1975 and serves A5-ranked kuroge wagyu (Japanese Black beef), with a focus on Kobe beef. They also offer rare cuts such as misuji (top blade) and zabuton (part of the chuck).

There are Private rooms for groups of 4 to 8, where you can relax and enjoy Yakiniku.

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The popular menu item is the "Kobe Beef three-part assortment." It includes rare cuts such as misuji (part of the shoulder), of which only about 2kg can be taken from one whole animal, and people like it for the good value.

They say the key to enjoying it at its best is to lightly sear it rather than overcook it.

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The "Kobe beef dragon karubi (Kobe beef short rib)" is a signature item available only while supplies last. A karubi over 40cm long makes an appearance with a dry ice presentation.

The meat, with its rich high quality fat, is said to taste excellent with wasabi soy sauce or grated daikon ponzu. The staff can also grill it for you.

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This Yakiniku restaurant gets lots of reviews praising its tasty tongue, and it is in a convenient location just a 3-minute walk from JR Shinjuku Station. It has ventilation with dedicated rotors, so you can enjoy your meal without worrying about smoke or lingering odors.

The 3 All you can eat courses are available for groups of 4 or more. They also welcome solo Yakiniku diners at the counter.

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"Ippon Tan assortment" is an assortment of cuts from each part of the Beef Tongue, from tip to root. You can compare 4 kinds: thick-cut tongue, premium tongue, lean tongue, and tongue tendon.

It is perfect for enjoying the differences in flavor, richness, fat content, and texture from one cut to another.

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With the All you can eat course, an assortment of lean cuts comes out after the tongue assortment.

Kalbi, roast cuts, Outside skirt, and more are served in one big heaping pile. After the lean cuts, an assortment of Horumon is served next.

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Just a 1-minute walk from Tokyo Metro Shinjuku-sanchome Station. This Yakiniku restaurant offers a wide selection of branded Wagyu, centered on Kobe beef. Along with Yakiniku, meat sushi topped with raw meat is also popular.

The chic interior has a calm, slightly dim atmosphere, making it perfect for dates.

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The "yakisuki sirloin" is said to be unbelievably good. After grilling it, people say it tastes amazing when dipped in beaten raw egg.

It is served on beautiful plates with Arita-yaki-style patterns, and some say that makes the freshness of the meat stand out even more.

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The "five-piece meat sushi assortment" is nigiri sushi made with cuts such as Strip loin, misuji (top blade), and sankaku (tri-tip).

With toppings like wasabi and caviar, as well as gunkan-maki topped with uni (sea urchin) and ikura (salmon roe) wrapped in meat, it offers plenty of variety in both taste and presentation.

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This is a Yakiniku restaurant serving Nagano-produced apple-fed Wagyu and Kobe beef. Ringo Wagyu (apple-fed Wagyu), raised on feed that includes apple juice pomace, is said to be fragrant and delicious.

The stylish interior has table seating on the first floor and Private rooms in the basement, and they also offer courses with All you can drink. It is conveniently located just a 2-minute walk from JR Shinjuku Station.

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The "Wagyu Rare Cuts 5-Cut Assortment" features zabuton (chuck flap), misuji (top blade), gyu-sasami (a lean cut of beef), kainomi (flap meat), and more. Some of the rare cuts are only available in this assortment.

The gyu-sasami is juicy, and the kainomi has a rich savory flavor. Reviews also say that every cut tastes impressive.

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The "Thick-Cut Premium Beef Tongue" is said to be tender and delicious. Some fans come to this restaurant just because they want to eat Beef Tongue.

The popular "Salt-Grilled Premium Beef Tongue with Kei's Special green onion salt" uses tanmoto (the fattiest and most tender part of the tongue).

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This Yakiniku restaurant has a homey atmosphere built around the concept of “a Yakiniku place run by someone you know.”

They serve high quality kuroge Wagyu (Japanese Black beef), and the staff grills it to just the right doneness. The restaurant is about an 8-minute walk from JR Shinjuku Station.

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The house specialty is "Kuroge Wagyu (Japanese Black beef) Zeppin Kalbi." You quickly grill the large, thinly sliced short rib and eat it with egg yolk sauce.

The high quality meat gently melts in your mouth and has a clear, rich flavor. It also goes perfectly with rice.

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The Horumon assortment "Bonzu Mori" is also one of this restaurant's specialties. The photo shows four kinds: Nakaochi tongue, Aorta, engawa (edge cut), and Honeycomb tripe.

Nakaochi tongue is the part under the Beef Tongue, and it is said to be very tasty, with a rich flavor that slowly spreads the more you chew.

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Just a 1-minute walk from Tokyo Metro Shinjuku-nishiguchi Station. This is a Yakiniku restaurant with 2-hour All you can eat and All you can drink courses for both lunch and dinner.

With the All you can eat course, you can enjoy not only Yakiniku but also sukiyaki and shabu-shabu, all you can eat. The interior has an upscale feel, and people say you can enjoy your meal in a calm setting.

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The Yakiniku from the All you can eat course (top photo) and the meat for sukiyaki (bottom photo). Seafood such as shrimp and crab is also on the menu.

The meat uses high quality Wagyu such as Matsusaka beef and Kobe beef, and it is said to have a melt in your mouth texture that is top class.

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The lunch-only course comes with roast, kalbi, and shrimp. It also includes salad, kimchi, rice, and dessert.

One review said they were Surprising by how big the roast was. The meat has good marbling, and it is tender and tasty.

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A 7-minute walk from JR Shinjuku Station. This is a Yakiniku restaurant where you can enjoy Special A5 and A4 rank Wagyu without focusing on specific production regions or brands.

There are four courses that come with All you can drink, and if you are dining with a group of 2 or more, you can add All you can drink to an à la carte order as well. The photo shows a relaxing Private room with horigotatsu (sunken floor seating).

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The “Special Negi-Tan Shio” is popular for being thick-cut and fresh. Cooked to medium rare, it is said to be so good that it makes your eyes widen the moment you take a bite.

It is tender and full of rich umami, and is said to be so flavorful that it does not even need lemon or anything else.

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"Senmai sashimi" is sashimi-style sliced beef stomach, and the standard way to eat it is with vinegar miso. The Omasum is fresh, has no off notes, and is well drained, which makes it very tasty.

The lightly seared raw meat dish "yukhoe (beef)" is also popular.

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A 5-minute walk from JR Shinjuku Station. This Open 24 hours Yakiniku restaurant offers All you can eat and All you can drink options, including A4-rank Wagyu.

The style here is to grill over charcoal on a shichirin (traditional Japanese grill), and the restaurant is said to have smoke exhaust ducts installed. Reviews also say the staff provide pleasant service.

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The six starter items served first in the All you can eat course are premium Outside skirt, premium tongue, yukhoe (Korean-style beef tartare), pork ribs, and more. They say this alone already has a lot of volume.

After that, you can enjoy All you can eat from 70 to 84 items including A4-rank Wagyu and Korean food.

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One thing that sets this restaurant apart is its wide lineup of Korean dishes, including the naengmyeon (cold noodles) shown in the photo.

You can enjoy authentic Korean dishes such as tofu Chige among the Hot Pot dishes, and stone pot bibimbap among the rice dishes.

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A 3-minute walk from JR Shinjuku Station. This is a Yakiniku restaurant with an interior inspired by a bar. The tables are spaced generously, so you can relax and enjoy your time.

They serve Special selected Kuroge Wagyu (Japanese Black beef), chosen in pursuit of “a moment of delight in every bite,” and they also offer rare cuts. There are two courses that come with All you can drink.

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There were also reviews raving that the "Gokujo Outside skirt" is high quality meat with perfect flavor!

Besides this, they also serve tongue, short rib, Strip loin, and more, and every cut is said to be high quality with a taste that leaves you satisfied.

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The top photo shows the lunch “Beef Yakiniku Set.” It is an assortment of two rare cuts, Domestic karubi, and Domestic roast. The bottom photo shows the “Mixed Yakiniku Set,” which also includes chicken thigh and pork belly.

Lunch comes with a soft drink, and rice and soup are free for refills.

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This Yakiniku restaurant is popular for its All you can eat and All you can drink courses, and you can also order your favorite items à la carte. It also offers a full lunch menu. It is conveniently located a 5-minute walk from JR Shinjuku Station.

The drinks selection is wide, with draft beer, Japanese sake, shochu, wine, and makgeolli. There are Private rooms available for groups of 2 or more.

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For the All you can eat option, they first serve the meat assortment in the photo, along with salad and kimchi, and after you finish those, you can order whatever items you like.

There are 9 courses, including ones with All you can drink, and they also seem to offer a course where you can get All you can eat from the restaurant’s full menu.

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The popular lunch menu item, the "3-item assortment set meal," lets you enjoy three kinds of meat: kalbi (Korean-style short ribs), Outside skirt, and roast. It comes with salad, kimchi, soup, and rice.

There are also 12 other lunch options, including the "Premium Tongue set meal" and the "Outside skirt set meal."

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This Yakiniku restaurant serves Kuroge Wagyu (Japanese Black beef) and kurobuta (Berkshire pork) from Kagoshima. It offers various All you can eat plans, as well as All you can drink options. It is conveniently located just a 3-minute walk from JR Shinjuku Station.

The fully private room for up to 8 people is popular, so booking early is recommended. It also stays open late into the night until early the next morning.

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The All you can eat course includes over 70 items with All you can eat options, including assorted varieties available meats and Horumon from beef, pork, and chicken, as well as kimchi, soup, and rice.

As a starter, Beef Tongue, pork belly, chicken thigh, kimchi, and fresh vegetables are served first, and after that you can order whatever items you like.

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The a la carte dish gyusuji (beef tendon) stew is popular, and it is also included in the course.

The "Tsubozuke" series is also well liked, with items such as beef short rib, Outside skirt, and pork short rib each marinated in sauce in a small jar.

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This Yakiniku restaurant is popular for its “Kuroge Wagyu (Japanese Black Wagyu) kalbi (Korean-style short ribs) All you can eat” (90 minutes), and it is located a 5-minute walk from JR Shinjuku Station. It also has a great reputation for letting you enjoy as much meat and alcohol as you like when you add the All you can drink option.

You can also order dishes à la carte and choose the 120-minute All you can drink option for beverages.

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The presentation of serving the meat on a gold cow covered in smoke is popular.

They also offer various performances that are fun to look at, such as arranging the meat on a wooden stand shaped like a spiral staircase.

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The kimchi assortment and namul from the All you can eat course. The kimchi is mildly spicy and easy to eat, and the oi-kimchi (cucumber kimchi) is said to be especially good.

The namul, including zenmai (royal fern) and komatsuna (Japanese mustard spinach), is also light and fresh, and pairs perfectly with the meat.

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This Yakiniku restaurant is known for its wide variety of Horumon, or beef offal, which is praised for being fresh and tasty. It is also conveniently located just a 3-minute walk from JR Shinjuku Station.

There are 11 All you can eat courses featuring Horumon and lean cuts of meat, including options that come with All you can drink.

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The most popular item, "Kuro Horumon," is a dish of rare small intestine from Kuroge Wagyu (Japanese Black Wagyu) Horumon marinated in sauce.

It has no off notes, a plump texture, and rich, milky fat that melts in your mouth. They also recommend eating it with miso tare (miso sauce).

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The "Kuroge Wagyu (Japanese Black beef) A5 Strip loin Jenga" is a dish made by stacking blocks of Kuroge Wagyu strip loin into a tower.

It comes in a 5-tier version and a more luxurious 9-tier version. It is not just visually striking, the A5-grade meat is also said to be high quality and delicious.

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Just a 4-minute walk from JR Shinjuku Station. This is a Yakiniku restaurant that focuses on freshness and serves high quality meat and Horumon.

Their good value All you can eat course, available only from Monday to Thursday, is said to be popular. You can also add an All you can drink option to this course.

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One popular item with many reviews praising how good it is is the "tsubo karubi (short rib marinated in a jar)." When pulled out of the jar, its impressive length makes it satisfying to grill and hearty to eat.

The jar brothers, such as "tsubo harami (Outside skirt marinated in a jar)" and "tsubo horumon (Horumon marinated in a jar)," are said to be this restaurant's signature dishes.

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The Yakiniku assortment, arranged in a spiral, looks beautiful too. The thick cut Beef Tongue, eaten with moshio (seaweed salt), is said to be tender and tasty.

The karubi (short rib) and rosu (loin) have just the right amount of fat and are known for being tender and delicious.