20 popular spots for top quality Yakiniku near Roppongi Station!

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YORONIKU TOKYO AZABUDAIHILLS is a Yakiniku restaurant that serves Omakase courses only, with all seats in fully private rooms. They offer full attendant service, with dedicated staff grilling every cut of meat right in front of you.

With the owner’s fresh ideas from a background in the music industry, you can enjoy a wide range of creative Wagyu dishes.

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The roasters are specially tuned in house, allowing precise control over the heat from very low to high.

The staff attending your table grill each cut of meat, sliced to the ideal thickness for that part, at the best heat level.

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The "Chateaubriand katsu sando (cutlet sandwich)" is said to be outstanding. The crispy bread and juicy meat work together to make it even more delicious.

Reviews also say that the coating stays attached to the meat instead of separating, showing attention to detail in every part.

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The INNOCENT CARVERY is a fully attended Yakiniku restaurant where a dedicated staff member is assigned to each table, and they are said to bring out the best in each cut of Wagyu by paying close attention to how it is sliced.

The Omakase course is popular for its service that lets you order one extra serving of your favorite dish.

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Many reviews said the Sendai-gyu (Sendai beef) thick-cut tongue root was delicious. It is said to have a tenderness and springy texture that lets you bite through it easily, while the meat’s natural sweetness spreads across your mouth.

Squeezing the finger lime served on the side adds a fresh tang, making it a new kind of tasty experience.

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The "Special Chateaubriand" has beautiful marbling that looks delicious even before you take a bite. The Chateaubriand, slowly cooked with residual heat, brings out the full flavor of Wagyu.

They recommend eating it with wasabi mixed into soy sauce, or with whole fresh peppercorns.

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Nishi-Azabu Yakiniku X is a Yakiniku restaurant with fully private rooms, where a chef and sommelier provide full service, and the food is served as a course meal, with the most popular option being the "SORA Course."

In a luxurious setting, you can enjoy Tajimagyu (Tajima beef) and Tajimaguro (premium Tajima Wagyu), both said to be among the highest grade Wagyu.

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By the table in the Private room, there is a roaster and a Teppan-yaki grill, and the chef serves each dish cooked to the best doneness.

The “Kuroge Wagyu (Japanese Black Wagyu) Beef Tongue shabu-shabu” in the photo also comes with full attended service. The shabu-shabu uses a beef bone and bonito dashi broth, with an elegant and comforting taste.

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The tare-grilled Tajimaguro (Tajima Gen beef) comes in cuts such as Tenderloin, short rib, and Strip loin, and people say each cut is grilled to bring out its best, making it richly aromatic and excellent.

Tajimaguro beef is said to have fat with a low melting point, about the same as tuna, which is why it is called "tajimaguro."

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Nikugato Roppongi Hills Ten is a Yakiniku restaurant that pursues the delicious flavor of lean Wagyu beef, and it is the only restaurant in the fully members only Nikugato group that is open to the general public.

They serve carefully prepared Special Wagyu, including Ozaki-gyu (Ozaki beef), produced by Muneharu Ozaki, a cattle farmer in Miyazaki Prefecture.

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The lean meat of Ozaki-gyu (Ozaki beef) enjoyed with salt is said to be absolutely excellent. The simple salt brings out the meat’s flavor, letting you fully enjoy its natural umami and aroma.

The Premium lean loin, grilled as a single slice and enjoyed with tare sauce, is also said to be one of the specialties.

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The "Special Wagyu sukiyaki" is sukiyaki taken to the height of luxury, with soft roe and matsutake (pine mushroom) as the other ingredients.


Reviews were full of excitement, saying things like they were amazed by the size of each slice of meat and that it was their first time trying sukiyaki like this.

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Yakiniku Reimen Yucchan is the Japan outpost of the popular Yuchan Korean Restaurant in Ala Moana, Hawaii. The interior has a calm Japanese style atmosphere, and there are Private room options.

The signature dishes that almost every customer orders, kuzuk reimen (arrowroot cold noodles) and LA kalbi, are must-try items when you visit.

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The popular "tan-shio (salted beef tongue)" gets lots of great reviews for its good quality meat, rich fat, and great flavor.

You can enjoy fresh Horumon and Wagyu for Yakiniku, shipped directly from the Shibaura meat wholesale market, and they also serve brand-name beef that changes daily.

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The popular Hawaii born dish "kuzu reimen (arrowroot cold noodles)" is a Korean cold noodle dish known for its black noodles made from a blend of kuzuko (arrowroot powder) and buckwheat flour, along with an icy sherbet like cold soup.

The combo of the ice cold gyukotsu soup (beef bone broth) and firm springy noodles is said to be unbeatable, with a flavor that never gets old from first bite to last. Some say it is the perfect way to finish a Yakiniku meal.

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"USHIMITSU NISHIAZABU" is a Yakiniku restaurant with only 4 Private rooms, and it is by reservation only. The staff use a full-attend system and grill all of the meat for you. It is said to have a lovely hideaway atmosphere for adults, with dim lighting.

Many reviews praised the careful attention to detail, such as changing the condiments to match each cut of meat.

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The "thick cut Wagyu Tenderloin steak" is nicely seared on the outside, while the cut surface shows a beautiful rosy pink color.

The sauce is a simple soy sauce based one blended with meat jelly. It does not get in the way of the meat’s flavor and instead brings out its umami.

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The "Special Wagyu Beef Tongue" is an assortment of tongue base and mid-tongue. You enjoy it with the "Awa Lemon," made with lemons from Hiroshima Prefecture.

The tongue base is plump and thick, with a tender texture and rich fat that make it delicious. It pairs perfectly with the lemon sauce, and they say you could keep eating it endlessly.

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Cossott’e sp Azabu Juban Ten buys whole Domestic A5-ranked Kuroge Wagyu (Japanese Black beef) and cuts it fresh for each order instead of pre-cutting it.

The interior is a stylish space with a luxurious feel, and there are Private rooms available for parties of 2 or more.

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The “Special Kuroge Wagyu Shio Spencer roll” made with Iwategyu (Iwate beef) is said to be surprisingly tender, with a texture that seems to fall apart in your mouth.

It goes perfectly with the garlic soy sauce tare (sauce), letting you fully enjoy the rich sweetness and savory flavor of the Spencer roll.

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The signature "Maboroshi no Gyukatsu Sando (Phantom Beef Cutlet Sandwich)" is said to be served with a presentation where it emerges from a leather bag along with dry ice smoke.

The rare beef cutlet is layered with sauce and the aroma of truffle, making it a dish with a real sense of luxury. The crisp bread is also said to pair well with the rich flavor of the meat.

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Miyabi Roppongi Ten is a Yakiniku restaurant that focuses on the rich flavor and sweetness of Wagyu, serving Special A5-ranked cuts selected from Kuroge Wagyu (Japanese Black beef) from around Japan.

Because they purchase whole cattle, you can also enjoy rare cuts. The tables are spaced comfortably, and there are fully private rooms as well.

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With the course, you can enjoy an assortment of 9 to 12 rare cuts of kurokegyu (Japanese Black Wagyu). Each cut has its own character, making this an assortment that gets more fun as you eat your way through it.

The staff carefully explains each cut and also shows you how to grill them.

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The "Obangiri Miyabi-gyu (Miyabi beef) roast loin yakiniku-shabu" is enjoyed by quickly searing Strip loin on a heated Mt. Fuji lava stone plate, dipping it into a rich egg yolk sauce, and placing it on top of rice.

The Strip loin tastes especially good with rice, making it a truly blissful bite.

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PONGA PREMIUM is a Yakiniku restaurant where you can enjoy Special kuroge Wagyu (Japanese Black beef), with Yamagata beef at the center of the selection. The sofa seats with a view of Tokyo Tower are popular for their Special feel. Private room are also available.

It is in a great location, just a 1-minute walk from Tokyo Metro Roppongi Station. The service is polite, and the staff also help with grilling often.

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The specialty "tatami negi tanshio (thin sliced salted beef tongue with chopped green onion)" is served with plenty of finely chopped green onion piled over thin slices of tongue. Wrap the green onion in the tongue, grill it, and eat it with a squeeze of lemon.

If you grill it just enough to lightly sear it, you can enjoy the juicy tongue and the aroma of the green onion in just the right balance.

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The "Sirloin cap Yamagata beef sauce egg yolk" is served with the surface well seared while the inside stays red.

The Sirloin cap's fine marbling is delicious, and mixing it with egg yolk makes it even milder.

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Jukusei Yakiniku Nikugen Roppongi Ten, located a 1-minute walk from Roppongi Station, is a well-reviewed spot where you can enjoy Yakiniku in Roppongi in a casual setting at reasonable prices.

The spacious interior has more than 100 seats and is said to offer a calm, stylish atmosphere with downlighting. They also have courses that come with All you can drink.

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The signature “Luxurious 10-Tier Yakiniku assortment with Kuroge Wagyu (Japanese Black Wagyu)” lets you enjoy 10 kinds of meat, including aged meat and rare cuts, along with the fun presentation.

They say the world of meat, enjoyed one tier at a time like climbing stairs, is something special. Every cut is tender, and you can fully enjoy the good flavor of the aged meat.

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The "Jukusei Katamari Outside skirt" is a popular dish that lets you enjoy aged Outside skirt in a bold thick block. You cut it into bite size pieces with scissors before eating.

The aged Outside skirt has even more savory flavor, and it is tender and juicy, giving you the real pleasure of Yakiniku.

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Roppongi Yakiniku Kintan, conveniently located just a 1-minute walk from Tokyo Metro Roppongi Station, is a Yakiniku restaurant known for its tasty aged tongue.

There are (assorted varieties available) courses that come with 2-hour or 3-hour All you can drink options. They also have a fully private room available for parties of 2 or more.

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One of the popular menu items, the "30-Day Aged KINTAN Beef Tongue Tasting Comparison," lets you compare three different cuts of tongue: tan-moto (base of the tongue), tan-saki (tip of the tongue), and tan-suji (tongue tendon).

The Beef Tongue is thick cut with a nice firm texture, yet still tender, and lets you fully enjoy the rich flavor of the fat.

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The “Kuroge Wagyu (Japanese Black beef) Strip loin grilled sukiyaki” is enjoyed by quickly searing the meat, coating it in beaten egg, and eating it with bite-sized rice.

The rich egg yolk brings out the meat’s flavor, making it so good that you will wish it did not have to end.

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Gyugyu Nishiazabu Sohonten is a Yakiniku restaurant known for dishes with flashy presentations such as the “Ogon no Shiro-mori (golden castle assortment)” and “Gyugyu no Teddy Bear,” and it has also become a talking point for its hideaway location on a back street near Roppongi Hills.

The most popular “Gyugyu Course” lets you enjoy highly entertaining menu items such as “Urashima Taro no Tamatebako (Urashima Taro’s treasure box)” and “Dragon Karubi (short rib).”

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The "Ogon no Shiro assortment" features meat presented from inside a golden three-tiered pagoda. The three-tiered jubako (stacked lacquered boxes) contains Special cuts such as Sirloin cap and tomosankaku (tri-tip).

Every cut is said to offer a high level of flavor that lives up to its striking presentation.

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"Urashima Taro no Tamatebako" is a presentation based on a famous Japanese folk tale. When the tamatebako (treasure box) is opened, smoke rises out and reveals Matsusaka beef and Kuroge Wagyu (Japanese Black Wagyu) Tenderloin.

Reviews say it was the best comparison tasting, letting diners fully enjoy the differences in tenderness, flavor, and the clean finish of the fat.

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Niku Ine is a Yakiniku restaurant that dry ages whole purchased A5 rank Kuroge Wagyu (Japanese Black beef) in a yukimuro (snow aging room) in Niigata Prefecture. By letting the meat rest slowly for 3 weeks in the yukimuro, it develops a buttery aroma and a deeper flavor.

The restaurant is equipped with smokeless roasters, so you can enjoy your meal without worrying about smoke or lingering odors.

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"Yukimuro Hojun Wagyu (snow-aged mellow Wagyu) three-cut assortment" is a three-cut assortment of kuri (shoulder clod), premium kalbi, and black garlic Outside skirt. The aging is said to bring out the meat's rich flavor.

The kuri is said to have a nice sweetness and plenty of fat. The premium kalbi is tender, with juices and fat flowing out when you bite into it, and it goes very well with the sauce.

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The "Ganso Kogashi Tare Niku Clay Pot" is served with sauce poured around it right in front of you, and the meat is seared with a burner. It is said to be a dish with a fragrant aroma and rich sauce flavor that really whets your appetite.

The rice is Niigata's branded "Shinnosuke" rice. The white rice cooked in a Clay Pot is said to be so good it feels sinful.

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Nikuazabu Roppongi Ten, just a 1-minute walk from Roppongi Station, is a well-located Yakiniku restaurant known for its popular Omakase course. The interior, which used to be a bar, has a casual feel, and even solo diners can relax and enjoy Yakiniku.

You can order the meat by the slice. The course is a full-attended style, with the staff grilling the meat for you.

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The "Omakase course" is the most popular course, letting you enjoy 13 different cuts of meat. They serve 8 kinds of sauce, so you can choose based on the cut and your preference.

The staff explain each cut as they cook, grilling every piece to the best doneness for that part.

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The popular "6-type Horumon assortment" is a plate where you can enjoy Horumon with different textures and flavors, including Heart, marucho (small intestine), shimacho (large intestine), Omasum, and Mountain chain tripe.

You get 4 pieces of each, and can choose the seasoning from salt, sauce, or spicy. Reviews said they were happy to try a variety of meats with different textures and flavors.

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Yakiniku Hakutan, a 2-minute walk from Tokyo Metro Roppongi Station, is a Yakiniku restaurant with a stylish white-based interior, and all seats are sofa seating.

They source high-quality meat centered on A5 kuroge wagyu (Japanese Black Wagyu), with Special selection from the Shibaura meat wholesale market. You grill the meat on a shichirin (small charcoal grill) over binchotan (high-grade charcoal) and enjoy it that way.

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The "Premium Kalbi" uses Spencer roll from A5 rank Kuroge Wagyu (Japanese Black beef), and it is popular for its finely marbled meat that is so tender and tasty you can almost eat it without chewing.

By grilling the thick cut meat over the high heat of a shichirin (charcoal brazier), you can enjoy its savory flavor and juicy richness.

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The "komutan soup (Korean style soup)" is a Korean style soup packed with flavor, made by simmering shank and tail for a long time.

The tender tail meat and nicely salted soup are said to be delicious. The green onions and sesame also add a nice accent. One serving can be shared by 2 to 3 people.

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Daitokuju TOKYO Roppongi Keyakizaka is a Yakiniku restaurant along Roppongi Keyakizaka Street where you can also enjoy the night view. With a 50-year history since its founding, it serves top grade Yakiniku such as Kobe beef and Miyazaki beef.

The popular "Bo Harami (Outside skirt)" is known for its fine marbling and deep flavor. They also have a wide selection of wine.

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The signature “Bo Harami” is a dish where a large block of Outside skirt is boldly grilled, cut with scissors, then grilled again before you enjoy it.

It is said to have the unique texture of Outside skirt without any heavy fattiness, with lots of flavor packed in. There were also reviews calling it a must-order item.

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The limited-quantity "bone-in short rib" is said to be a flavorful dish marinated for 3 days in a house-made sauce.

Because it comes in a large cut, you grill it first and then cut it with scissors. It is said to taste great when wrapped hot in Korean Perilla Leaves.

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Roppongi Yakiniku MASU is a Yakiniku restaurant with two sides: luxurious Private rooms that are by reservation only, and a casual counter where you can also enjoy solo Yakiniku.

Taking advantage of being directly run by a meat wholesaler, the restaurant specially selects A-rank kurokegyu (Japanese Black Wagyu), and you can also try rare cuts. It also offers seafood dishes, and the wide variety on the food menu is part of its appeal.

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The "5-type Wagyu assortment" is a popular menu item that lets you enjoy rare cuts such as Flap meat and Outside knuckle. The contents change depending on what is available that day.

Each cut has a rich, savory flavor, and it is said to be a great plate to start with when you are not sure what to order.

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For A la carte, tongue is popular. In particular, the thick cut tongue is said to be very good.

The tongue menu offers a wide variety of options, including "Wagyu premium shin-tan (center cut tongue)," "Wagyu thick cut tongue," "jo-tan shio (premium salted tongue)," and "Wagyu nakaochi tan shita karubi (rib from below the tongue)," among others.

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Kitashinchi Yakiniku Satsuma Roppongi Ten is the Roppongi branch of Satsuma, a well-known Yakiniku restaurant in Kitashinchi, Osaka. It is said to recreate the same flavors that have been loved in Osaka for more than 40 years since it first opened there.

With mainly counter seating, the restaurant has a homey and casual atmosphere, and its concept is "Yakiniku you can eat every day." It stays open until the next morning.

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The "Kuro Tan Shio" is a Roppongi Ten limited menu item made with Wagyu tongue.

A step above the "Jo Tan Shioyaki," the "Kuro Tan" has a high quality, juicy texture and is said to offer the best way to enjoy the full flavor of beef tongue.

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An assortment of kalbi, roast, and upper Mountain chain tripe. With the idea of wanting people to drop by casually every day like a set meal place, all the meat is reasonably priced.

The sauce for the Yakiniku does not use garlic, and it is said to have a clean finish and a taste you never get tired of.

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Osaka Yakiniku Horumon Futago Roppongi Ten is a popular Yakiniku restaurant said to have its roots in a Korean Yakiniku shop in Osaka, with a casual atmosphere featuring gas burners on the tables and pipe chairs that makes it easy to visit for an everyday meal.

The signature dish is the Horumon assortment called "Futago Mori." They offer various courses with All you can drink.

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The signature "Futago assortment" is an assortment of popular Horumon items, and gets great reviews for letting you enjoy flavorful cuts like Outside skirt, Mountain chain tripe, and ago-niku (jaw meat).

It has also received reviews saying, "It was my first time trying Mountain chain tripe that melted softly in my mouth."

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The "Kuroge Wagyu (Japanese Black Wagyu) Hamideru Karubi" boldly uses a single sheet of about 250g of Spencer roll.

Its big size hanging over the grill is quite a sight. It is a popular limited-quantity menu item, so making a reservation will give you peace of mind.

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Yakiniku Koko Kara Roppongi Ten is a Yakiniku restaurant in a convenient location just a 2-minute walk from Roppongi Station on the Tokyo Metro. The calm interior has counter seats, box seats, and Semi-private room.

The signature menu items are the "Densetsu-mori (legendary assortment)" and "Koko Kara-mori (Koko Kara assortment)." The Omakase course is also popular.

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The “Densetsu assortment” comes with thick-cut tongue, Tenderloin, and Outside skirt, served boldly on a geta (wooden tray). The staff grills them to just the right doneness and cuts them up for you, so you can relax.

They also offer the “Densetsu assortment Jr.,” so you can choose based on the size of your group.

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The “Kokokara assortment” is a single plate that lets you enjoy both lean meat and Horumon at once. It comes in two seasoning options: salt and sauce.

There are four sizes, from S to XL, so you can order the amount you like. If there is anything you are unsure about regarding the meat cuts or Horumon parts, the staff will kindly explain it to you.