Enjoy amazing Yakiniku in Hiroshima Prefecture! 20 popular picks by area, mainly in Hiroshima City

Photograph:準富裕層

Yakiyaki Tei Hikarimachi Honten, a 10-minute walk from JR Hiroshima Station, is a Yakiniku restaurant that has been loved by locals for 40 years. You can enjoy high quality meat delivered directly from a butcher shop, and the To finish "reimen (cold noodles)" is also popular.

You can relax and enjoy your meal in the zashiki (tatami seating area) or at table seating.

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Hiroshima's local specialty, koune (a rare cut from the shoulder brisket), is part of the beef shoulder belly located between the front legs.

At this restaurant, they quickly grill the koune and serve it with green onions. It has some fat but stays light, and its nice slightly crunchy texture is said to be irresistible.

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At lunchtime, they also offer set meals that come with kimchi, soup, salad, rice, and coffee.

Among them, the Outside skirt set meal has many repeat customers and is known for being tender and full of meaty flavor.

Photograph:オカグル編集長

Hiroshima Gyu Yakiniku Ao Hige, an 8-minute walk from Hiroshima Dentetsu Hiroshima Station, is a Yakiniku restaurant run by a steakhouse and butcher shop.

The clean interior has counter and table seating. You can enjoy dishes made with local ingredients, centered on Hiroshima-gyu (Hiroshima beef) in the A4 grade range.

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"Hiroshima-gyu (Hiroshima beef)" is a branded Wagyu made from Japanese Black cattle that have been raised in Hiroshima Prefecture for a long time and graded 4 or higher for meat quality.

It is known for its fine marbling and deep richness, with sweet fat and lean meat that has a solid savory flavor.

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At lunch, they offer courses and set menus made with Hiroshima-gyu (Hiroshima beef).

The photo shows the "Hiroshima-gyu Gokujo Yakiniku Lunch Course <7 dishes>," where you can enjoy items such as Hiroshima-gyu oban Spencer roll and an exceptional 2-item assortment. Some reviews said the sweet flavor of the fat in the Hiroshima-gyu really stood out and tasted great.

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Yakiniku Nikucho, a 5-minute walk from JR Hiroshima Station, is a Yakiniku restaurant popular for its three signature specialties, including the famous “Negi-mori Wagyu Kone-yama (heaped Wagyu brisket with green onions),” Outside skirt, and tongue.

The calm interior has counter and table seating, so you can enjoy your meal at a relaxed pace.

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One of the three signature specialties, "Subete no Tan wa Koko ni Ari (All Tongue Is Here)," is a luxurious plate that lets you fully enjoy beef tongue.

It is said to let you enjoy the texture and flavor of each cut all at once, including tongue, premium tongue, tongue base, tanburian, and tanshabu.

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The "Hiroshima-gyu (Hiroshima beef) Special shabu loin" is a dish where lightly seared meat is dipped in a sweet and savory sauce, then enjoyed with egg yolk and green onion.

It is said to have a rich, deep umami and full-bodied flavor that makes the drinks go down easy.

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Honkaku Yakiniku Kankoku Katei Ryori Shokushinbo Hiroshima Ekimae Ten is a 3-minute walk from JR Hiroshima Station, and serves fresh Yakiniku prepared by skilled chefs who cut the meat by hand.

The restaurant offers table seating, zashiki (tatami seating), and Private rooms, which makes it easy to use for many different occasions.

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The à la carte "Shokushinbo-yaki" is a plate assortment of short rib, soft hire-himo (part of the tenderloin), soft Outside skirt, pork jowl, chicken thigh, and geta-karubi (rib meat).

This is recommended for those who want to enjoy a little bit of different kinds of meat.

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The restaurant is also popular for its All you can eat plans, with three options available: "Casual," "Standard," and "Premium."

The photo shows the meat served in the All you can eat plan. The lineup lets you enjoy a wide range of items, including Yakiniku, side dishes, and rice dishes.

Photograph:tabelog.com

"Sumibiyakiniku Buchi Namiki Ten" is a Yakiniku restaurant that carefully processes whole Wagyu cattle purchased directly from contracted farmers in house.

The interior, with its wooden tables and warm lighting, has a calm and comfortable feel, and the restaurant is located in the Hiroshima Hondori area, not far from Hiroshima Peace Memorial Park.

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The "Atsugiri Toku Tan" is a luxurious dish made with tanmoto (the base of the tongue), a rare cut that yields only 2〜3 servings from a single animal.

Though thick cut, it is tender, has no off notes, and lets you enjoy the rich flavor directly. They recommend eating it with their carefully selected crystal salt.

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This restaurant is particular about buying whole cattle, so in addition to lean cuts and rare parts, it also offers a full lineup of fresh items such as Horumon and sashimi-style dishes.

They also serve slightly uncommon Horumon such as Abomasum and Honeycomb tripe, which are said to go perfectly with both rice and beer.

Photograph:tabelog.com

Sumibiyakiniku Goro Nagarekawa Ten, a 3-minute walk from the Ebisucho stop on the Hiroshima Dentetsu, is a Yakiniku restaurant popular for its aged kurokegyu (Japanese Black beef) and Clay Pot rice.

The calm space has the warmth of wood and offers counter seats and Private rooms. They also have a wide selection of Japanese sake and Japanese wine, so you can enjoy a relaxed meal.

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The "Today's Omakase Wagyu assortment of five cuts" is a popular menu item that lets you enjoy small portions of a variety of cuts.

On this day, the five cuts were Hanging tender, thigh, Flap meat, Tenderloin, and Top sirloin, and the softness of the Hanging tender was especially impressive.

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If you want to enjoy Wagyu to your heart's content, the course that brings together the day's specialties is recommended.

The photo shows the "Chateaubriand" served in the course. It is tender, and the refined umami and sweetness unique to lean meat fill your mouth.

Photograph:tabelog.com

Wagyu ga Umai Koshitsu Yakiniku Rakutsuki, a 5-minute walk from Hatchobori tram stop, is a Yakiniku restaurant where you can enjoy Wagyu delivered directly from partner ranches and organic vegetables from local farms.

The calm interior, inspired by moonlight, has Semi-private room seating at every table and offers a spacious, relaxing setting.

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The a la carte Negi Maki Tan Shio is a popular dish that wraps plenty of green onion in Beef Tongue.

The balance between the Beef Tongue, grilled over a shichirin (charcoal brazier) until nicely fragrant, and the crisp texture of the green onion is said to be so good that it becomes addictive.

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In addition to the à la carte menu, they also offer courses with All you can drink.

The "Hikari no Utage Course" features tongue, short rib, Outside skirt, Horumon, and more beautifully arranged on wooden plates in a striking staircase-like assortment. The portion size is just right and said to leave you feeling satisfied.

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About a 5-minute walk from the Ebisucho stop on the Hiroshima Dentetsu tram line, Yakiniku Dai in Hiroshima’s Nagarekawa area is a Yakiniku restaurant that serves Special Wagyu sourced from Miyazaki and Hiroshima prefectures and carefully selected by professionals.

In addition to Private room seating, it also offers lively counter seats, so guests can enjoy it based on the mood or occasion.

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The "Wagyu kouné (a popular Hiroshima cut)" is a popular cut unique to Hiroshima, known for the crunchy texture of its fat.

Because it is served thinly sliced, it is best to grill it quickly and enjoy it simply with salt and lemon.

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This restaurant is well known for the quality of its meat, but its snacks and To finish à la carte dishes are popular too.

The photo shows the "reimen (cold noodles)," a refreshing dish to enjoy after Yakiniku. In addition to the regular size, they also offer a half size.

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Located about a 1-minute walk from the Hatchobori tram stop on the Hiroshima Dentetsu line, "Wagyu A5 meshi-ushi (A5 female Wagyu) to jukusei gyutan (aged Beef Tongue) Nikuya Ichiyuku" is a Yakiniku restaurant where you can enjoy Special selected A5-grade female Wagyu and aged Beef Tongue.

The Japanese modern interior, lit by washi (Japanese paper) lighting, has partitioned counter seats and fully private rooms, where you can relax and enjoy a high-quality time.

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The "jukusei atsugiri tan (aged thick cut beef tongue)" uses tanmoto (the especially tender base of the tongue), the softest part of the tongue.

It is juicy and thick cut, yet surprisingly tender so it almost feels like you do not need teeth. This dish lets you enjoy the rich flavor and texture that come from aging.

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The "Wagyu Premium Outside skirt" is a dish with an excellent balance of tenderness and flavor.

Even people who do not usually like Outside skirt may feel that this one is in a class of its own, and it is said to be so easy to eat and so tasty that they could keep going piece after piece. It also pairs perfectly with freshly cooked ginshari (glossy white rice).

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Niku no Yamakin, a 3-minute walk from Hatchobori streetcar stop, is a popular Yakiniku restaurant where you can enjoy Wagyu from Japanese Black cattle graded A4 or higher.

The Japanese modern interior offers counter and table seating, along with fully private rooms with Sunken kotatsu seating.

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The “Kiriotoshi Toku-mori assortment” is a great value plate with assorted cuts of meat, uneven in shape but packed with variety.

It includes a range from fatty cuts to lean meat, so you can enjoy the different flavors of each. You can choose from 150g・250g・350g, and the photo shows the 350g portion.

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The "Wagyu uni Top blade" is a dish made by quickly searing the rare Top blade cut, lavishly wrapping it around fresh uni (sea urchin), and enjoying it with wasabi soy sauce.

When you take the Top blade and uni together in one bite, you get a melt-in-your-mouth texture, and the uni's slight bitterness brings out the meat's rich flavor.

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Tomiya Bekkan in the Namiki and Fukuro-machi area of Hiroshima City is a restaurant where you can enjoy A4 grade or higher Wagyu Yakiniku and sukiyaki.

The interior has a warm wooden feel, and it is fully equipped with everything from table seating for small groups to Sunken kotatsu seating for up to 50 people, making it suitable for a wide range of occasions.

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The "Wagyu koune (part of the brisket) savory salt Yakiniku lunch" is a lunch set featuring koune, a cut familiar to people in Hiroshima Prefecture.

It looks like richly marbled kalbi, but when you eat it, it is surprisingly light, with a nice bounce and lots of flavor. You can also order koune A la carte.

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A classic Yakiniku dish, "Salted Beef Tongue with Green Onion," is a plate generously topped with crisp green onions.

The Beef Tongue is sliced thin and fairly large, with a tender texture that pairs really well with the green onions. It is also a popular menu item among regulars.

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Located in the lively Fukuromachi area, "Kugiri Jiro Fukuromachi Ten" is a stylish and spotless Yakiniku restaurant.

In addition to relaxed Yakiniku at the counter seats and in Semi-private rooms, it also has a Private room that can accommodate up to 60 people. It offers a private feel while still being easy to visit casually.

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The classic Yakiniku item "tan-shio (salted beef tongue)" is popular for its satisfying bite and just-right thickness.

If you grill it just long enough to lightly sear it, the outside turns nice and fragrant while the inside stays moist and juicy. A squeeze of the lemon juice at the table adds a fresh flavor, too.

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At this restaurant, you can enjoy both A la carte dishes and courses. In the kugiri-style course, they keep serving dish after dish until you say "stop".

The menu features a wide range of items including Wagyu, so you can enjoy it all the way through without getting bored. The photo shows some of the dishes served in the course.

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Hiroshima Yakiniku Nikuya Nobusuke Kamiyacho, a 1-minute walk from Kamiyacho-higashi Station in Hiroshima City, is a Yakiniku restaurant run by a meat wholesaler.

The chic interior still has the warmth of wood, with various types of seating including lively counter seats, Private room seating, and Banquet seating.

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The "Nobusuke assortment" is a hearty assortment available in either 300g or 500g. It offers a well-balanced mix from marbled cuts to lean meat, so you can enjoy the rich flavor unique to A5 rank beef.

Because the restaurant buys whole kurogemagyu (Japanese Black Wagyu) cattle, you can also enjoy very fresh meat dishes and rare cuts.

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The specialty "Arai-Dare Shio Horumon" is popular for its large-cut Horumon and its plump, springy texture.

The sweetness of the fat unique to Wagyu Horumon spreads across your mouth, and dipping it in the tangy arai-dare (refreshing dipping sauce) makes it taste light and refreshing.

Photograph:オカグル編集長

About a 7-minute walk from Fukuro-machi Station on the Hiroshima Dentetsu line, Ganso Yakiniku Ehimeya Hiroshima Ten is the second location of a Yakiniku restaurant that has been loved in Onomichi, Hiroshima for over 40 years.

The specialty tongue dishes and Onomichi ramen finished with chicken bone broth are popular. With Sunken kotatsu seating, you can take your time and enjoy the flavors that have been passed down.

Photograph:ベシャメル子

This restaurant offers a wide range of tongue dishes, including "tongue," "thick cut tongue steak," and "kori-kori tan (crispy beef tongue)."

The "green onion salt tongue" in the photo stands out for its long vertical cuts, and is said to be a dish you can enjoy for its pleasant bite and juicy flavor.

Photograph:ふひと@広島

The popular lunch menu item Ehimeya Teishoku (set meal) lets you enjoy two kinds of Domestic A4 rank beef: Ehimeya Karubi and karubi (short rib).

Both have a great balance of sweet fat and tenderness, and Ehimeya Karubi in particular has rich umami with a lighter feel that is not too fatty. It is said to have just the right flavor to keep you reaching for more rice.

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Sumibi Yakiniku Yuu is an authentic Yakiniku restaurant located a 3-minute walk from Hiroshima Dentetsu Tokaichimachi Station, where they buy whole A5 kuroge wagyu (Japanese Black Wagyu) cattle and serve everything from their signature jukusei nama tan (aged fresh beef tongue) and nama harami (fresh Outside skirt) to a wide range of rare cuts.

The calm atmosphere inside has earned it a good reputation as a place where you can take your time and enjoy high quality Wagyu.

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The signature jukusei nama tan (aged fresh beef tongue) is a dish that shows the skill of the chefs. They peel each tongue one by one, then carefully cut and finish it.

When grilled over charcoal, it is crisp and fragrant on the outside, while the inside stays juicy and tender. They recommend enjoying it simply with salt and lemon.

Photograph:猫好きの食べ歩き。

The "Jukusei Nama Outside skirt" is a dish of Outside skirt aged slowly for 20 days and enjoyed with a secret sauce.

It is said to be juicy and packed with flavor, and grilling it over charcoal brings out its nice smoky aroma. Even when cooked well, it stays tender, and the more you chew, the more flavor spreads through your mouth.

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Founded in 1986, Yakiniku-dokoro Fujii is a Yakiniku restaurant a 1-minute walk from Funairi-hommachi tram stop in Hiroshima City.

It is open only for dinner. In the calm interior, you can relax and enjoy Yakiniku at table seating or in a Private room with Sunken kotatsu seating.

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Hiroshima’s soul food, koune shio (salted koune), is said to have an excellent balance of fat and a pleasantly firm texture.

When you wrap it with plenty of lemon and green onion, it tastes light and refreshing. As it cooks, the fat renders out, so it is surprisingly not too heavy, and even beef lovers are said to be satisfied with how good it is.

Photograph:大食い屋

The beautifully marbled "Premium Loin" uses Domestic Kuroge Wagyu (Japanese Black beef), including Hiroshima beef.

It is said to be surprisingly tender, with juicy flavor spreading with every bite. You can enjoy it with sauce, and they also recommend eating it with wasabi for a lighter taste.

Photograph:オカグル編集長

Yakiniku Sugoroku, a Yakiniku restaurant about a 5-minute walk from Yokogawa Station in Hiroshima City, has a unique concept themed around Japanese entertainment.

In a stylish space lined with ukiyo-e (woodblock prints), you can enjoy Special kuroge wagyu (Japanese Black Wagyu) Yakiniku in an atmosphere that feels both nostalgic and refined.

Photograph:オカグル編集長

The "Sugoroku-yaki" cut into large dice-like cubes is said to be popular for its leaner, lighter taste.

After grilling (Each) side well, the staff slices it into easy-to-eat pieces. It is said to be tender with a refined sweetness, and the more you chew, the more flavor spreads.

Photograph:オカグル編集長

This is the "meat cake" served in the "Special Occasion Course." It is said to be a dish with bright presentation that is fun to look at and delicious to eat.

It also comes with a message plate, making it perfect for celebrating birthdays and other special occasions.

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0 Byo Lemon Sour Sendai Horumon Yakiniku Sakaba Tokiwatei Kamiyacho Ten in Naka Ward, Hiroshima, is a Yakiniku restaurant just a 1-minute walk from Kamiyacho-nishi Station.

It is popular for its Sendai Horumon, loved in the Tohoku region, and the lemon sour you can pour yourself. They also offer an All you can eat and drink plan, making it a fun place to enjoy with friends.

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The "Gyu Buta "Shio" Horumon" is a mixed Horumon dish that combines tasty cuts of beef and pork. From plump and springy pieces to crunchy and rich ones, it offers a range of textures and flavors.

Even Horumon, which can be tricky to grill just right, is easy to enjoy here because the staff carefully show you how to cook it.

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The “Nikukai” Lemon Beef Tongue is said to be a popular dish for its bold look, with slices of lemon tucked into a block of tongue root.

They grill it with the lemon still inserted, and the thick-cut Beef Tongue has great visual impact and is well liked for being satisfyingly filling.

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Niku Ryori Shunkirou, about a 13-minute walk from Saijo Station, is a Yakiniku restaurant with parking available. Along with Yakiniku, you can enjoy a wide range of menu items such as sukiyaki and meat sushi.

The calm interior, with a Japanese feel, also has Private room options that can be used even for small groups.

Photograph:ダボサク

"Jo-Mountain chain tripe" uses only the thickest parts of the cow's first stomach.

Careful knife work gives it a firm bite while keeping it pleasantly tender. You can choose your preferred seasoning from miso tare (miso sauce), shio tare (salt sauce), or karami miso tare (spicy miso sauce).

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The "thick cut liver" is made with beef liver and is rich in iron and vitamin A.

It is so fresh that the edges stay sharp, and you can tell from the look alone. It is said to have the satisfying bite that only a thick cut can offer, along with a melt-in-your-mouth texture.

Photograph:焼肉のたれ【神戸・大阪グルメ】

Yakiniku Ikeguchi, about a 4-minute walk from Fukuyama Station, is a Yakiniku restaurant run directly by Ikeguchi Seinikuten, a butcher shop in Fukuyama.

You can enjoy top quality Wagyu selected with the expert eye of a butcher shop. Inside, there are counter seats and table seats, creating an atmosphere that is easy to enjoy whether you visit alone or with friends or family.

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The signature "Gokujo Atsugiri Zeitaku Tan" is a dish of specially selected tongue base, cut into thick slices for a rich, indulgent bite.

It is hearty and satisfying, with a flavor that even tongue lovers will appreciate. The fresh, high quality meat, possible because it is run directly by a butcher shop, has a reputation for being delicious.

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"Wagyu Nakaochi Wasabi" is popular as a dish where the rich flavor of Nakaochi Wagyu pairs perfectly with the just-right heat of wasabi.

Even after grilling, the wasabi flavor stays just enough, so you can enjoy the rich karubi (short ribs) in a refreshing way. It is said to be a menu item that wasabi lovers should definitely try.