[Saitama Prefecture] Great places for delicious Yakiniku! 20 picks by area, including Saitama City and Kawagoe City

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Yakiniku Kushin is a 5-minute walk from JR Omiya Station. Inside, the restaurant has a stylish atmosphere with a luxurious feel.

At the counter seats, a dedicated grill chef will cook right in front of you if you ask.

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You can enjoy Yakiniku made with female Kuroge Wagyu (Japanese Black beef), known for its high quality fat.

The menu includes a limited 1.5kg of kuro-tan (black beef tongue) from each whole animal, Outside skirt known for its good balance of lean meat and fat, and Tenderloin packed with rich lean flavor.

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They serve Yakiniku made with carefully selected branded wagyu (Japanese beef) from around Japan, known for its high level of aroma, mouthfeel, and flavor.

They also offer dishes worth taking your time to enjoy, including a la carte items and seasonal vegetables grown with a focus on farming methods.

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Yakiniku New Hiuchi is a sister restaurant of Sumibi Yakiniku Niku no Takumi Hiuchi next door.

This charcoal grilled Yakiniku specialty restaurant is run by a chef with years of training. You can enjoy high grade Yakiniku such as never frozen female Kuroge Wagyu (Japanese Black beef).

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At this restaurant, you can comfortably enjoy carefully selected fresh Kuroge Wagyu (Japanese Black beef) in a dining space with well equipped smoke ventilation.

With each bite, the flavor spreads across your palate, and the meat is tender and aromatic. Reviews also speak highly of the Horumon, which is said to be top quality and sourced from a Tokyo offal wholesaler.

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The popular “Manpuku-mori” set comes with as many as 12 kinds of meat, including Horumon, salted tongue, and Wagyu Outside skirt.

This great value set lets you enjoy both salt and sauce seasoning, and it also comes with rice in your choice of portion size.

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Founded in 1987, Korai Bou is one of the well-loved long-standing restaurants in Saitama City, Saitama Prefecture.

The luxurious space, with Korean traditional architectural styles and all Private rooms, suits occasions when you want things to feel extra special.

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They use A5-rank Domestic Kuroge Wagyu (Japanese Black beef) sourced from around Japan for their Yakiniku.

You can enjoy each cut at its best, including tanshin (the most tender center cut of Beef Tongue), marbled meat, and finely textured lean meat.

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The popular item here is the “Koraibo Mille-Feuille,” made with A5 rank No.11–12 class Wagyu.

This dish layers three slices of thinly cut meat, and you eat it dipped in a sauce mixed with dashi (Japanese soup stock) and egg yolk. The fine quality meat melts in your mouth, and it pairs perfectly with the slightly sweet sauce.

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Horumon Aoki Omiya Eki Suzuran Dori Ten is the Omiya branch of Horumon Aoki, a famous Horumon restaurant from Kameido, Tokyo, an area known for fierce Horumon competition.

Inside, the restaurant has a simple, classic Yakiniku spot layout. It has an easygoing atmosphere where you can casually stop by on your own or with friends.

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The Horumon is sourced from a meat processing plant, and people like its fresh, plump texture.

A charcoal shichirin (small grill) is set on the table. As fat drips from the Horumon grilling on the mesh, it takes on a more fragrant aroma and tastes even better.

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Among the many kinds of Horumon available, the restaurant's top recommendation is the "Colon".

It is said to have sweet fat and a thick yet tender texture. You can choose the seasoning, and the sweet and spicy kick of the spicy miso adds a nice accent.

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Negitan Shio・Yakiniku・Oshokuji Jan Takayama is known not only for its signature negitan shio (salted beef tongue with green onion), but also for its fresh Horumon and sauce-seasoned Yakiniku, along with tasty rice served in an ohitsu (wooden rice container).

With friendly service and a lively, upbeat atmosphere, it is popular as a place you will want to visit regularly.

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The signature "Negitan Shio Ao" is a dish made with plenty of Kujo-negi (Kyoto heirloom green onions), a traditional vegetable from Kyoto.

You wrap the green onions in the grilled tongue before eating it. The "Negitan Shio Zenbu," an assortment of both green and white onions, is also recommended.

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The Horumon is shipped straight from the market and amazingly fresh. Order several kinds and enjoy comparing the texture and flavor of each cut.

The Ohitsu Kinshari, made with rice and barley delivered from farmers, comes with the welcome perk of free refills. Paired with sauce-coated Yakiniku, it is said you can keep eating bowl after bowl.

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Horumon Niku Tonya Piccolo is a restaurant run by Umezawa Group Co., Ltd., which operates various dining brands mainly in Saitama and across the Kanto region.

Reviews also say that many items can be ordered in half portions, making it easy to enjoy a variety of dishes.

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This restaurant serves fresh, high quality Horumon sourced from a Horumon wholesaler at the meat center.

The “Tsubozuke Horumon” is made with a special sauce and an aged tsubozuke (jar marinating) method, and is said to be well seasoned and juicy.

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For Horumon assortments, in addition to the manager’s selection called "Omakase included Horumon," there are also menus that let you compare and taste 3 or 6 kinds.

They also offer various A la carte cuts, and while the lineup focuses on Horumon, standard favorites like tongue and lean meat are also popular.

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At Ramu-chan Musashiurawa Ten, you can enjoy jingisukan (Hokkaido-style grilled lamb) Yakiniku with a highball in hand.

Jingisukan is a local Hokkaido dish in which lamb and vegetables are grilled on a special Hot Pot pan. You can enjoy an authentic jingisukan dining experience in Saitama City, Saitama Prefecture.

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At the start, the staff will show you how to grill it, so even first-time jingisukan (grilled mutton dish) feels easy to enjoy.

They use shiojime jukusei lamb. By curing fresh lamb with rock salt and then aging it at a low temperature, they bring out a tender finish packed with good flavor.

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This restaurant recommends the All you can drink Kaku highballs. Each table has its own highball tower, and you can pour drinks from the server whenever you like.

In addition to All you can drink, there is also a course with All you can eat from the full menu, including Jingisukan (grilled mutton).

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Aging Beef Omiya Ten is a Yakiniku restaurant that specializes in aged Wagyu.

The space has a stylish, clean Scandinavian feel. It offers counter seats and sofa seating, making it a good fit for a wide range of age groups and occasions.

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By dry aging the meat for about 30 days, its flavor becomes more concentrated, and the texture turns tender with a rich aroma.

There are more than 20 kinds of popular rare cuts, and the recommended choice is an assortment that lets you compare and enjoy them.

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The A la carte Yakiniku menu offers such a wide selection that it is hard to choose.

From the classic jukusei wagyu (aged Wagyu) kalbi, to kalbi or roast served with Japanese style dashi broth for a light taste, to the pleasantly tender Horumon item "Heart," there is plenty to pick from.

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Gyukokuya Yoshinocho Ten is a Yakiniku restaurant run by a specialty shop that buys entire branded Kuroge Wagyu (Japanese Black cattle) cattle. You can enjoy reasonably priced A5 rank branded Kuroge Wagyu here.

Inside, there are Sunken kotatsu seating areas where you take off your shoes and box seats that give you a bit more privacy from the tables in front and behind, so you can relax and enjoy your meal.

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By buying whole cattle to keep costs down, they can offer even rare cuts of premium A5 grade beef at good prices.

They have rare cuts such as zabuton (part of the Chuck Eye Roll), misuji (a very tender cut), and Flap meat, which has a good balance of lean meat and marbling.

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The standard menu includes A la carte items such as "gyu shio tan (salted beef tongue)," along with a variety of Yakiniku courses.

It is also popular for lunch, with menu options such as the "Special Wagyu & Outside skirt Set," which includes rare cuts recommended by the manager.

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Jirobe Omiya Ten, a 3-minute walk from JR Omiya Station, is a Yakiniku restaurant where you can enjoy charcoal grilled Yakiniku, Korean food, and makgeolli (Korean rice wine).

The restaurant stays open from the evening until 4:00 the next morning, so it is handy to remember when you miss the last train or want to eat Yakiniku late at night.

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You can enjoy high quality A5 rank Kuroge Wagyu (Japanese Black beef) Yakiniku here. The lineup includes the top grade cut "Strip loin" and the rare "Otoro Misuji" that yields only 2kg from a single animal.

Besides A la carte, there are also courses that include Kuroge Wagyu.

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Here, you can enjoy authentic Korean cuisine without leaving Saitama.

A recommended dish is samgyetang, a traditional Korean medicinal dish. A young chicken is stuffed with Korean ginseng and other ingredients, and the house-made soup is said to really warm you from the inside out.

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Ikedaya is a popular spot where you can relax on all-sofa seating while enjoying Yakiniku, and it is known for its careful selection of ingredients, including changing suppliers depending on the cut.

Many reviews praise the quality of the meat, saying it is tender and delicious.

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The meat grilled over bincho-tan (Japanese white charcoal) has a great charcoal aroma, and the high heat makes it crisp on the outside while staying juicy.

They offer a wide variety of karubi (short rib) cuts, including richly marbled "karubi" and "nakaochi karubi (boneless short rib between the ribs)," which comes from between the rib bones.

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The menu features high quality Yakiniku such as Wagyu Tenderloin and thick cut tongue. They also offer the "Ikedaya Course," made up of classic dishes and popular with regulars.

They also have a wide drink selection, including whisky highballs made with Ichiro's Malt from the Chichibu production region in Saitama.

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In Kawagoe City, Saitama Prefecture, there is a popular area known as “Koedo (Little Edo),” loved for its streetscape where you can feel Japanese culture and tradition.

Shinra Garden Hachiman-dori Ten is a Yakiniku restaurant near the historic Kawagoe Hachimangu Shrine, which has about 1000 years of history, and it is also a great stop while sightseeing around this popular area.

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This restaurant serves A5 rank Yakiniku. You can enjoy high quality Yakiniku such as the “Special Shinra assortment,” which includes rare cuts like shinshin (top round cap) and misuji (top blade), as well as the premium Shinra course with popular menu items.

All of them have a well balanced marbling and are said to go great with rice.

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The photo shows misuji (a rare shoulder cut), one of the especially rare marbled cuts. Each slice is large, so it is said to be very satisfying to eat.

This is a highly recommended dish you should definitely try, letting you enjoy its melt-in-your-mouth texture and the sweetness of the marbling.

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Kawagoe Yakiniku Kan, a 1-minute walk from Hon-Kawagoe Station, is a farm-to-table restaurant that actively uses Saitama Prefecture brand beef and local ingredients.

The stylish interior, designed with a California-inspired feel, has Private room seating available for small groups.

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Fukaya-gyu (Fukaya beef), produced in Fukaya City, Saitama Prefecture, is a marbled Wagyu known for its fine texture and good fat marbling.

This excellent A4 and A5 grade beef lets you enjoy assortment cuts that can only be taken in small amounts from a single cow, as well as short rib and loin.

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The owner has experience as a meat buyer at a supermarket.

At this restaurant, they are particular about sourcing ingredients, and they use locally grown vegetables and rice. Besides Yakiniku, the side dishes and à la carte items are also recommended.

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Kuroge Wagyu Yakiniku Kintora Kawagoe Honten, conveniently located just a 1-minute walk from Hon-Kawagoe Station on the Seibu Shinjuku Line, is known as a place where you can enjoy many rare cuts of kuroge wagyu (Japanese Black beef).

They offer fully private rooms, tatami private rooms, and Sunken kotatsu seating private rooms, making it easy to use for a wide range of occasions, from small groups to large parties.

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In addition to Yakiniku, the menu offers a wide range of choices including Korean dishes and desserts.

Along with a Banquet course with All you can drink and 13 dishes in total, the set menus and vegetable assortment also make it easy for groups to order.

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You can enjoy rich Yakiniku made with kurokegyu (Japanese Black Wagyu), said to melt in your mouth.

The highly recommended options are the rare cuts, including Strip loin with plenty of marbling and thick cut, lower calorie Hanging tender.

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Located in Koshigaya, Saitama Prefecture, this restaurant is the first out-of-prefecture branch and a sister restaurant of the famous Yakiniku restaurant Yakiniku Taizan in Sendai, Miyagi Prefecture.

Inside, with Showa era songs playing in the background, the restaurant has a calm atmosphere where you can relax.

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The menu features fresh never frozen Sendai-gyu (Sendai beef) and Hitachi-gyu (Hitachi beef), a premium branded beef from Ibaraki Prefecture.

The popular Yakiniku dish "Taizan-yaki (Sendai-gyu)" is made with large thin slices of meat lightly grilled, then dipped in grated yam tororo and an aosa (green laver) sauce before eating.

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The "mushiyaki karubi (steamed grilled short rib)," a rare cooking style for Yakiniku, is also recommended. It turns out tender and makes you want a bowl of rice.

At this restaurant, the kimchi and seasonings are also Homemade, and the sauce, which carries on and further develops the flavors of the Sendai branch, is said to be excellent.

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"Yakiniku Senara Kawaguchi Jyu Mall Plaza Ten" is a Yakiniku and Korean restaurant in Jyu Mall Plaza near Kawaguchi Station, making it easy to stop by.

The stylish interior features fully private rooms and Sunken kotatsu seating. It works well for casual visits and also for Special days.

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They use branded Kuroge Wagyu (Japanese Black beef) selected by a Yakiniku sommelier, with a strong focus on aging, strict quality control, and cooking techniques.

They also offer creative dishes such as rare cuts of Special Wagyu and freshly sliced A4 rank Wagyu "Wagyu Kalbi (short rib)."

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The "jo-tan shio (premium salted beef tongue)" is made using only the Special cuts selected from a single tongue. It is said to be delicious with just the right thickness.

The menu also has a full lineup of noodles and rice dishes such as "yukgaejang noodles," and all of them seem to be popular.

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Gaien, about a 3-minute walk from the west exit of Soka Station, is known for its fresh kuroge Wagyu (Japanese Black Wagyu), cut to order and said to be very good.

Many reviews speak highly of the service, and it is said to be a Yakiniku restaurant that is easy for families with children to visit.

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The most popular Yakiniku dish is "Negi Jo Tan," whose look packed with plenty of green onions catches your eye.

Because the thick cut tongue comes with green onions already tucked inside from the start, you can enjoy the texture and flavor coming together in every bite.

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This restaurant serves top grade Kuroge Wagyu (Japanese Black Wagyu), and they focus on freshness and quality by doing things like cutting the meat only after an order comes in.

They also offer Spencer roll from Sendai-gyu (Sendai brand beef), a premium Miyagi Prefecture branded beef, as well as limited quantity zabuton (chuck flap).

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Tan Shari Yakiniku Tantatan Toda Gosaro Ten in Toda, Saitama, is a popular Yakiniku restaurant known for its wide variety of tongue dishes.

Many reviews also give high praise to the staff, with guests saying they were happy with the cheerful greetings and kind service.

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The signature "Ganso Tan no Naka no Tan Tanta Tan" is a specialty dish made with thinly sliced rare tongue.

This dish is ready after lightly grilling it for 5 seconds on each side. It has a soft texture and offers a new way to enjoy tongue that goes down easy.

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Tongue has several different cuts, such as tan-saki (tip of the tongue) and tan-shita (underside of the tongue), and each one seems to have a different texture and flavor.

The "Tan Horumon" is a popular cut from the underside of the tongue, with a crunchy, crisp texture and great flavor that spreads with each bite.

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Yakiniku Ushigasumi is a Yakiniku restaurant located about a 1-minute walk from either Asakadai Station on the Tobu Tojo Line or Kita-Asaka Station on the JR Musashino Line. They serve the best selections of the moment, including high-quality kuroge wagyu (Japanese Black beef) and rare cuts.

The interior is done in calm tones. They also have fully private rooms that give you a good sense of privacy.

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The specialties are wagyu tongue and Outside skirt, sourced from Australia through the restaurant's own channels.

The rare "Australian wagyu Special thick cut tongue (2 pieces)" is said to use the base of the tongue, with rich meat flavor and a smooth, pleasant texture.

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They are also popular for their carefully selected Kuroge Wagyu (Japanese Black beef) from around Japan. They offer a lineup of A4 and A5 grade beef in great condition, including the elegant marbled red meat "Premium Loin."

Along with sauce, they also offer "Guerande salt" and "Andes red salt" as seasonings to make Yakiniku taste even better.

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Located near JR Takasaki Line Ageo Station, Yakiniku Ougon no Ushi Ageo Ten is a popular spot with counter seating, making it easy to visit even for solo Yakiniku.

It also has sofa-style table seating, raised tatami seating, and Private rooms, so it works well for groups too.

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Yakiniku Ougon no Ushi Ageo Ten buys whole A5 rank kurogge Wagyu (Japanese Black beef), letting you enjoy a wide range of Yakiniku dishes made with high quality beef, including rare cuts, and reviews say everything is good.

They offer A la carte, lunch, and course menus, making it easy to choose based on the occasion.

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The photo shows a large menu platter served on a cow-shaped plate, lined with beautiful marbled meat and seasoned cuts.

The "Kogane Plate" features an assortment of 9 kinds, including rare cuts. In addition, they also offer the luxurious "Wagyu Mankan Zenseki (full-course Wagyu feast) (reservation required)," with 18 kinds of rare cuts.