Ginza, a refined part of the city! 20 Yakiniku restaurants popular for their high quality meat

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About a 2-minute walk from Ginza Station. At Yakiniku Ushigoro Ginza Namiki-dori Ten, you can enjoy Yakiniku made with Domestic A5-rank kuroge wagyu (Japanese Black Wagyu).

The interior is spacious and calm. This refined space, designed around red tones, is equipped with box seats for 2 to 4 people and Private rooms for up to 8 guests.

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The meat served here includes only the finest cuts of Domestic A5 Kuroge Wagyu (Japanese Black beef).

The photo shows "Zabuton (chuck flap) Sukiyaki (Japanese hot pot) with black truffle," one of the dishes served in the "Seasonal Takumi Course." The Special meat is tender and delicate, and many diners are said to be impressed by the rich flavor and sweetness of its high quality fat.

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With the course, you can enjoy not only Yakiniku but also a la carte dishes made with beef.

The "Truffle Beef Tenderloin Cutlet Sandwich" is said to be so good it wins you over in one bite. It also comes with the performance of finishing it at the table by shaving truffle over it.

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Ginza Chikamitsu, about a 6-minute walk from Ginza Station, is a Yakiniku restaurant by reservation only.

The interior has a calm Japanese modern feel, and every seat is in a fully private room. It is a great choice for anyone who wants to relax in a private space and enjoy dinner at an easy pace.

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You can enjoy a range of dishes made with carefully selected Wagyu and ingredients from across Japan.

The course menu includes "Special Wagyu Tenderloin production region comparison of 2 types - Chikamitsu tare (sauce) -," a dish said to be a life changing Tenderloin. The light sweetness of the sauce is said to bring out the rich flavor of the Tenderloin.

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They also offer many combo dishes featuring seafood and beef, and you can also enjoy dishes made with uni (sea urchin).

The "Special Wagyu Uni Yukhoe Dog from 〜 Soy Sauce Awayuki Shio (light flaky salt) 〜" is a playful dish topped with plenty of uni. One bite fills your mouth with the mild, rich umami of uni, and it might just bring a smile to your face.

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Yakiniku Ginza Kobau Namikidori Ten, about a 3-minute walk from Ginza Station, is a restaurant where you can enjoy a Yakiniku dinner made with kuroge wagyu (Japanese Black Wagyu) heifers.

The interior blends exposed concrete with modern beauty, creating a refined atmosphere for adults. Private room seating for 4 to 6 people is also available, so you can choose what works best for the occasion.

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The meat from female cattle, known for having a low fat melting point, is tender and appealing for its smooth mouthfeel!

They offer a wide range of cuts, including popular tongue, kalbi, and Top sirloin, so both the a la carte menu and courses are said to be satisfying. You can enjoy not only Yakiniku but also sukiyaki (Japanese hot pot with thinly sliced beef) here.

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The "Special cuts yaki-shabu (lightly grilled thin sliced meat)" is one of the popular items served in the course.

For the yaki-shabu, you wrap it around myoga (Japanese ginger) and kaiware (radish sprouts), then dip it in ponzu sauce before eating. Some reviews say it is so light and delicious that they wanted another serving.

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Yakiniku Horumon Ushigoro Ginza Ten is a restaurant where you can enjoy carefully selected Horumon by the popular Yakiniku restaurant Ushigoro.

The interior, done with warm lighting and high end materials, creates a stylish space. There are also fully private rooms designed with privacy in mind, so you can relax and enjoy your time away from the city's bustle.

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You can order either à la carte or a course, and if you want to enjoy drinks, a course with All you can drink is recommended.

A popular menu item is the "House Specialty! Horumon assortment." It is said to be an elegant assortment of Special Colon, korikori (crunchy artery), tsurami (part of the cheek), and premium Mountain chain tripe, letting you enjoy comparing the different cuts.

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While Horumon is the main focus, they are also particular about using A5-ranked Kuroge Wagyu (Japanese Black Wagyu) for their lean cuts, which are said to have a melt-in-your-mouth taste.

The combinations of sauces and condiments are also refined, letting you fully enjoy the meat’s natural umami and sweetness. The “Torokeru Rosu (melting loin)” in the photo is best enjoyed with egg yolk!

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Just a 5-minute walk from Ginza Station, this popular Yakiniku restaurant lets you enjoy high quality Wagyu.

The interior is a grown-up space with brick as its main design theme. It has a calm atmosphere, so you can enjoy Yakiniku at a relaxed pace. In addition to sofa seating, the restaurant also has fully private rooms available for 2 people or more.

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Depending on your mood that day, you can enjoy Yakiniku either à la carte or as a course.

The “Inoue Loin Female Kuroge Wagyu A5 Rank BMS Highest Grade,” billed as a traditional specialty, is said to have a fine texture, with rich flavor spreading through your mouth every time you bite into it.

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The "Kuroge Wagyu (Japanese Black Wagyu) hitsumabushi Gozen set" is a popular lunch-only menu item.

The meat is cooked to a perfect doneness for a moist finish, and the slightly sweet sauce clings to it beautifully, making it really delicious. After enjoying it with yakumi (condiments) to change up the flavor, it is recommended to pour dashi (broth) over it and enjoy it ochazuke-style!

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About a 3-minute walk from Ginza Station. At Nihon Yakiniku Hasegawa Ginza Ten, you can enjoy delicate Japanese cuisine and Yakiniku made with Special kuroge wagyu (Japanese Black Wagyu).

The interior, with a Japanese feel, is said to use skillful lighting to create a high quality atmosphere. Time passes at an easy pace, and the space feels comfortable.

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The meat served for Yakiniku is said to be carefully sourced from high quality cuts specially selected from Kuroge Wagyu (Japanese Black Wagyu) from around Japan.

The course menu is also extensive, and you can even enjoy a tasting comparison of Matsusaka beef and Kobe beef. The photo shows the Matsusaka beef Spencer roll wrapped in nori and enjoyed with uni (sea urchin) and ikura (salmon roe).

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The courses are said to offer very appealing content, including not only the main meat dish but also ozukuri (sliced sashimi) and sushi.

They also highlight the sense of seasonality unique to Japanese cuisine, so you can enjoy fresh flavors whenever you visit. Depending on the course, a seasonal Clay Pot rice dish may be served To finish.

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About a 2-minute walk from Ginza Station, Omiushi Yakiniku NikuTATSU Ginza Ten is on the 15th floor of a building, where you can enjoy Yakiniku while taking in Ginza's beautiful night view.

The interior is said to have a Japanese feel, with lattice doors and lantern-style lighting. It also has fully private rooms, so you can spend time in a private space.

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The "Omi gyu (Omi Beef)," one of Japan’s three major Wagyu varieties sourced through the restaurant’s own channels, is said to have an exquisite balance of lean meat and finely marbled fat.

In the course menu, an assortment includes rare cuts of Omi ushi, Strip loin, premium salted tongue, and Outside skirt, so you can also enjoy comparing the flavors of different cuts.

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The "Omi ushi (Omi beef) Premium Loin sukiyaki-style grilled beef" served with white rice is a perfect dish To finish.

When you coat the melt-in-your-mouth loin with egg yolk, it adds a mellow richness and makes it taste even better, according to reviews.

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Yakiniku Azasu Ginza is a popular restaurant where you can enjoy original Yakiniku with lots of entertainment elements.

The dining room is said to be full of energy, with the cheerful voices and smiles of the staff saying "azasu." In addition to counter seating, they also offer Private room seating where you can enjoy your meal without worrying about the tables next to you.

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The “Azasu specialty! Lemon Negi Jo-Tan Shio (premium salted beef tongue).” is said to be outstanding.

The thick cut tongue is grilled on top of sliced lemon, which adds a fresh citrus tang and makes it nice and light. Wrapping it with chopped negi (green onion) adds a sharp kick for an extra accent.

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The "Cheese-Topped Shimofuri Karubi (marbled short rib)" is a dish that really stands out, with the bright yellow of mimolette cheese catching your eye.

It also comes with a performance where the staff generously tops the karubi grilled to just the right doneness with plenty of cheese. Its unique flavor is said to be addictive.

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Yakiniku Excellent Ginza Ten is a Yakiniku restaurant near GINZA SIX.

The stylish interior is designed around the theme of inyo gogyo (the five elements) of "wood, fire, earth, metal, and water." The popular fully private rooms include table seating for 2 to 4 people and Sunken kotatsu seating for up to 8 people.

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The "Ume Course," prepared in a way that brings out the natural flavor of Kuroge Wagyu (Japanese Black Wagyu), is a hearty option made up of 13 dishes.

The "Premium Tongue with Caviar and Yuzu Kkochujang" is said to highlight the meat's flavor with the saltiness of the caviar and the fresh taste of the kkochujang.

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A course that lets you enjoy the three great delicacies, including foie gras and truffles, along with Kuroge Wagyu (Japanese Black Wagyu), is also popular.

One dish that appears in the course is the “Chateaubriand and foie gras Rossini-style.” The rich, deep flavor of foie gras adds to the meat’s savory taste, and it pairs so well that the red wine goes down easy.

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WAGYU Dedessuke, a 3-minute walk from Ginza Station, is a restaurant where you can enjoy A5-ranked kurokegyu (Japanese Black Wagyu) as Yakiniku.

The interior, spread across three floors from 1F to 3F, has a Japanese modern feel. It is equipped with Semi-private rooms and Private rooms, so you can enjoy your meal without worrying about the tables next to you.

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The “Zanmai assortment 5 Kinds” is a plate made possible only because they buy whole Japanese Black Wagyu cattle.

It is a luxurious menu that lets you enjoy Strip loin, premium tongue, Tenderloin, zabuton (chuck flap), and more all at once. The cuts served change depending on the day.

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The “4-kind Horumon assortment” is also a popular dish with many repeat customers.

The super-fresh kopuchan (small intestine), kashira (head meat), yan (part of the stomach), and nodogashira (throat meat) are carefully prepared, with no off notes at all. Along with the taste, one of the big draws is getting to enjoy the different textures too.

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About a 5-minute walk from Ginza Station and near Kabukiza (Kabuki Theater), Ore no Yakiniku Ginza 4-chome is a Yakiniku restaurant committed to serving A5-ranked Kuroge Wagyu (Japanese Black beef) at a great value.

Inside, sparkling chandeliers light up the space, which has sofa and table seating. There are also chic Private rooms with a black color scheme, where you can enjoy an elegant Yakiniku dinner.

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This is the "Zeitaku Gokai Otaru-mori" available to order for groups of 4 or more.

The thick cut meat has fine marbling, letting you enjoy both the rich flavor of the lean meat and the sweetness of the fat. Perfect for anyone who wants to fully enjoy A5 rank kuromage Wagyu (Japanese Black beef)!

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The "Special 5-Cut assortment" is the perfect menu item when you are dining with a small group and want to try a range of different cuts.

You can enjoy comparing 5 different cuts, including loin, short rib, and zabuton (chuck flap). Every cut is tender, and each bite fills your mouth with rich flavor.

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Ozaki Gyu Yakiniku Ginza Himuka is a Yakiniku restaurant on the 11F of Tokyu Plaza Ginza.

The interior is a warm space with the feel of wood. There are 84 seats in total, including glass-walled counter seats and Private rooms, where you can relax and enjoy Yakiniku.

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As a specialty restaurant for Ozaki-gyu (Ozaki beef), often called phantom Wagyu, it offers everything from standard cuts to rare cuts.

The "five-cut assortment" is a popular menu item that lets you enjoy five different cuts at once, including Top sirloin, tomobara (part of the brisket), and uchimomo (inside round). It is said to have light fat that melts smoothly in the mouth.

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The “Himuka Reimen” made with Morioka reimen (Morioka-style cold noodles) is a popular dish To finish.

The light soup pairs well with the smooth noodles that go down easily, making it very tasty. The crisp texture of shibazuke (pickled eggplant) adds a nice accent!

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At Yakiniku Aburiya Musashi, they serve dishes that blend Yakiniku with Japanese ingredients, seasonings, and cooking methods.

The fully private rooms create a calm atmosphere and are said to be very comfortable. If you choose a Private room by the window, you can fully enjoy Yakiniku while taking in the beautiful night view.

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The "Wagyu Beef Tongue 3 kind assortment" is popular as a plate where you can enjoy comparing three kinds: toro-tan (rich fatty tongue), negi-tan (tongue with green onions), and tanshita (underside of the tongue).

The fresh tongue is nicely marbled, and its crisp, slightly crunchy texture with a unique character is said to be addictive.

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"KOJIRO Original Mini Burger" is a playful dish that appears midway through the course.

The patty packed with the flavor of Wagyu and the soft, fluffy bun are said to be a perfect match. In addition, you can also enjoy dishes like Wagyu cutlet and beef stew.

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"Gyu no Tatsujin GINZA" is a Yakiniku restaurant where you can fully enjoy Kagoshima Kurogeushi (Kagoshima black beef), which was named the best in Japan.

The stylish interior has a calm and relaxing atmosphere. There are also fully private rooms with night views, so you can enjoy dinner in a private setting. It is a 5-minute walk from Ginza Station.

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For dinner, there are three different courses available.

The "Wagyu rare cut assortment" served in the course is said to include an assortment of kata-sankaku (part of the shoulder), togārashi (part of the shoulder), Strip loin, and kata-shin (part of the shoulder). The balance of lean meat and marbled cuts is excellent, and it really brings out the quality of the meat.

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This is the “Kagoshima Kurogeushi (Kagoshima black Wagyu cattle) Wagyu Beef Tongue 2 Kinds,” where you can enjoy two kinds of Beef Tongue.

They recommend eating the thick-cut tongue base with rock salt, and the tongue shabu-shabu with a lemon sauce. The high quality tongue is said to spread juicy flavor across your mouth, and before you know it, you have finished it all.

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Yakiniku Coco Nemaru Ginza is a ranch-run Yakiniku restaurant from Mogami-machi (Mogami Town), Yamagata Prefecture.

Inside, the restaurant has a stylish space with gray as the main tone. The soft lighting and wood-grain interior match well, making it a comfortable place to relax.

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"Mogami-gyu (Mogami beef)" is said to have a clean taste that is so good you could eat it every day.

One popular menu item, the "Mogami Wagyu Strip loin steak 1 pound," is cut thick and packed with volume! Some reviews also say they love being able to cook it to their preferred doneness.

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The side menu is also extensive, with items such as "stone pot bibimbap" and "homemade namul bibimbap."

The "fresh mushroom salad" is said to be a well balanced dish with bacon, Parmigiano cheese, and fresh sliced mushrooms. It is also perfect as a palate cleanser between bites of Yakiniku.

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About a 3-minute walk from Ginza Station. Ginza Enzo is a Yakiniku restaurant on the 2F of Nishi-Ginza Department Store.

The space stands out for its wall art depicting scenes of Ginza. At the counter seats facing the windows, you can fully enjoy your meal while looking out at the view.

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At dinner time, they offer various types of course meals.

This is the "Hana Course" item, "Thick Cut Premium Salted Tongue." The thickly cut tongue is said to be juicy, with more flavor spreading the more you chew.

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Enzo's "Kiwami" Kuroge Wagyu (Japanese Black beef) six-cut assortment is a popular menu item that lets you enjoy tomosankaku (triangle cut), shinshin (top round cap), kamenoko (part of the round), and three kinds of karubi (short rib).

All the meat is fresh, and you can enjoy the differences in flavor and texture. It goes perfectly not only with rice but also as a snack with drinks!

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YAKINIKU A FIVE Toku is a restaurant where you can enjoy All you can eat Yakiniku made with Special A5 rank Kuroge Wagyu (Japanese Black beef).

Inside, there are counter seats facing the windows and Semi-private room options for up to 8 people. One of its charms is that you can relax and take in the night view.

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The A5-class kuroge Wagyu (Japanese Black Wagyu) is said to be great not only in flavor but also in texture.

At dinner time, they offer 90-minute and 120-minute All you can eat options, as well as All you can eat and All you can drink courses. The All you can eat course starts after they serve a low-temperature-cooked steak and a recommended assortment.

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The All you can eat option with kuroge Wagyu (Japanese Black beef) includes not only standard cuts like kalbi (short rib), Outside skirt, and tongue, but also rare cuts such as Flap meat and togarashi (part near the shoulder).

One of the best parts of All you can eat is being able to enjoy your favorite cuts as much as you like and also try rare cuts.

Sumibiyaki Shorin is a Yakiniku restaurant where you can enjoy top quality meats such as Kobe beef over charcoal grilled Yakiniku.

The restaurant has a Japanese modern interior inspired by the world of the National Treasure Shorin-zu Byobu (Pine Trees Screen). It also has Private rooms for small groups, where you can spend an elegant time away from the noise of the city.

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You can enjoy high quality Wagyu such as Kobe beef and Matsusaka beef over charcoal Yakiniku.

This is the “Miyazaki beef standard course” and comes with “Miyazaki beef rare cuts.” Every cut is said to have a good balance of lean meat and marbling, making it highly satisfying.

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This is the Miyazaki-gyu (Miyazaki beef) Strip loin yakiniku sukiyaki.

When you dip the thinly sliced Strip loin, cooked to just the right doneness, into beaten egg, you can enjoy the rich umami and sweetness unique to top quality beef, along with its melt-in-your-mouth texture.

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Yakiniku to Kasu Udon Ryu no Su Ginza Nanachome G7 is a popular restaurant where you can enjoy carefully selected Yamagata gyu (Yamagata beef) Yakiniku and wine.

The refined interior offers spacious counter seats, large table seating, and Semi-private room options.

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At dinnertime, you can enjoy 3 types of Omakase courses.

The "Taisho Tan-Zukushi" served as part of the course lets you enjoy 3 kinds of tongue: thinly sliced premium tongue, medium-thick cut premium tongue, and goro-tan (chunky tongue). The fresh meat is said to be juicy, with a crisp bite that keeps you coming back for more.

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Of course they serve Yakiniku, but the popular choice To finish after drinks is kasu udon (udon with fried beef small intestine).

The rich soup is said to be packed with the flavor of abura-kasu (deep-fried beef small intestine) that has been slowly fried to remove the fat, and it pairs perfectly with the smooth noodles. The toasty aroma whets your appetite, and the sharp bite of the green onions adds a nice accent!

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“Yakiniku Toraji Ginza 6-chome Ten” is a Yakiniku restaurant located a 4-minute walk from Ginza Station.

With the concept of “a hidden retreat in Ginza,” the interior is a cozy space centered around wood. In addition to counter seating, the restaurant also offers table seating and Sunken kotatsu seating.

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They say the restaurant does not stick to specific branded beef, and instead serves the meat that is in the best condition at the time.

The photo shows a Wagyu assortment. The marbled Chuck Eye Roll has fine marbling throughout, and when you take a bite, the juices are said to burst out.

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The limited "Diamond cut kalbi" and "Diamond cut Outside skirt" are also said to be very good.

The "Diamond cut Outside skirt" in the photo is a bold dish made with thick-cut Outside skirt scored in a crosshatch pattern. It cooks through easily and is said to turn out tender and juicy.