20 recommended Yakiniku restaurants in the Tenjin area! From upscale spots to casual places

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Kobe Yakiniku Kanteki, a hugely popular Yakiniku restaurant in Tokyo, has opened its first location in Kyushu. The restaurant is located on Haruyoshi Riverside Dori along the Naka River that runs through the Tenjin area.

The interior has a simple design that lets you focus on the Yakiniku. With 28 seats in total, it is compact and has a hideaway feel.

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They specialize in female Tajima-gyu (Tajima beef), which is rare even across Japan. Tajima-gyu is a root strain of Japanese Black Wagyu that has long been raised in the Tajima region of Hyogo Prefecture, known for its refined marbling and the strong flavor of its lean meat.

Among the wide selection of rare cuts, the popular menu items here include the "thick-cut premium salted tongue" and the "ogon reba-yaki (golden grilled liver)."

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The “Kanteki assortment” is an assortment of carefully selected cuts that taste best that day. Each slice is hand cut, and the freshness is said to be outstanding.

You can enjoy three kinds of salt seasoned lean meat, three kinds with sauce, and three kinds of Horumon. It may also include the rare cut Top blade, of which only 1kg can be taken from a single animal.

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Fukuoka Yakiniku kintan is the first Kyushu restaurant from a popular Yakiniku chain that mainly operates in Tokyo, and it is located on the second floor of Fukuoka Daimyo Garden City.

The interior has a modern, upscale design throughout, and it also offers fully private rooms, making it a good choice for occasions when privacy matters.

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A key feature here is the technique of concentrating the flavor of A5-ranked branded beef through 30 days of dry aging.

The aged Beef Tongue is said to be an outstanding dish, locking in its savory flavor and bringing out a distinct aged aroma. Its moist tenderness is also said to be a texture unique to the aging process.

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A popular point is that you can casually enjoy Yakiniku even at lunch. You can get refills of the salad and soup, and it comes with rice and dessert.

The "Beef Tongue & KINTAN Yakiniku Set" offers a generous 260g portion. You can enjoy five kinds of meat, including tongue, kalbi, and pork.

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Isono Shoten is a Yakiniku restaurant about a 3-minute walk from Tenjin-minami Station that specializes in Kuroge Wagyu (Japanese Black Wagyu) from Kyushu. You grill the meat over a tabletop shichirin (charcoal brazier), which gives it a nice smoky aroma. The ventilation is also said to be good, so smoke is not much of an issue.

For lunch, they mainly serve spice curry, while dinner focuses on Yakiniku.

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They are particular about buying meat only after seeing the actual cuts every day. You can enjoy every kind of fresh cut and rare cut from A4-ranked Kyushu-produced kuroge wagyu (Japanese Black Wagyu).

Wagyu from Kyushu, raised in a rich natural environment, is said to have a fine, tender texture and clean, rich sweetness in the fat.

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One of the features is the bold plating on a wooden board, served with a bright, eye-catching presentation.

There is a wide variety of options, including the "Special Wagyu Lean Meat no Kiwami board assortment" centered on lean cuts, and the "Variety assortment" with chicken, Horumon, and more. assortments based on different themes are available.

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Niku no Yamasho is a Yakiniku restaurant where you can enjoy high-end A5-rank Kuroge Wagyu (Japanese Black beef) with freshly cooked rice, and it is located along Kokutai-dori, a 9-minute walk from Nishitetsu Fukuoka (Tenjin) Station.

The interior has a stylish design, with mostly spacious table seating. Steam rises as the rice cooks, and the space is said to be filled with its sweet aroma.

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A key point here is that they hand cut each slice of Special Japanese Black Wagyu with skilled craftsmanship. They carefully remove the sinew and fat to create an excellent texture.

In particular, the "Fresh Thick Cut Reba (liver)" is prepared only after you order, so it is said to be very fresh. It has no off notes, and its smooth mouthfeel is said to be outstanding.

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The rice is slowly cooked to order in a Clay Pot, giving it a glossy, plump finish. Another appealing touch is the presentation of opening the Clay Pot right in front of the guests.

They say it is irresistible to dip the grilled meat in sauce, place it on the rice, and eat it that way.
The meat’s rich flavor and the sweetness of its fat stand out even more.

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Yakiniku Akatan is a creative Yakiniku restaurant that showcases the great taste of lean meat and tongue, and the name "Akatan" comes from aka-mi (lean meat) and tan (tongue).

The restaurant has only 13 counter seats in total. The space is designed around the kitchen, so guests can enjoy the live feel of watching the chef cook.

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They are particular about making careful cuts into the Beef Tongue, so even though it is thick, it has an excellent bite. They luxuriously use only the tender parts of the tongue.

The "Meibutsu Hanasaki Beef Tongue" is ready to eat when the color in the cuts turns pink. It is tender, and you can enjoy its concentrated umami.

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Lean meat is known for having little fattiness and a satisfying bite. The more you chew, the more flavor comes out, making it irresistible for people who love lean cuts.

The photo shows the "Gokujo Akatan Roku-shu assortment." Since the meat is high quality, reviews say it tastes great with just a little salt.

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Taishu Horumon Nikurikiya Imaizumi Ten is a popular Yakiniku tavern where you can casually enjoy fresh Horumon and grilled meat, about a 5-minute walk from Tenjin Station.

The interior has a retro izakaya-style feel and is said to be full of energy. With the familiar mood of a friendly Yakiniku spot, it sounds like a great place to have a lively time over drinks.

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They offer a wide selection of Horumon a la carte menu items. They source beef and pork Horumon every day using their own know-how, putting a strong focus on freshness, so it is plump and springy with no off notes.

One of the pleasures of Horumon Yakiniku is that the texture and flavor change depending on how long you grill it.

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If you visit as a group, the "Chou Niku-mori (super meat assortment)" comes recommended. This assortment includes 7 popular cuts, such as pork Horumon, tongue, and kashira (pork cheek).

It is nice that you can enjoy a little of many different cuts. You can compare the differences in flavor and texture from one cut to another.

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Nama Horumon Itadaki Ura Tenjin Ten is a Yakiniku restaurant centered on fresh Horumon, sourced through whole-cow purchasing. It is a 2-minute walk from Tenjin-Minami Station, stays open late in the busy downtown area, and works for many occasions.

The place has a lively, casual atmosphere, with bright and energetic staff that leave a strong impression.

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The menu centers on fresh raw Horumon, and they offer about 20 kinds of Horumon alone. Since each plate comes in a small portion, guests also like that they can compare different cuts they are curious about.

The "Meibutsu Maruchan" is the most popular item, coated in miso tare (miso sauce) and letting you enjoy its springy texture and sweet fat.

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In addition to Horumon, the lineup includes luxurious A5-grade Kuroge Wagyu (Japanese Black beef). Lean cuts such as the "Wagyu karubi (short rib)" and "aka here (lean fillet)" are said to have rich flavor and a satisfying bite, making them hard to resist for meat lovers.

They also offer a full range of a la carte dishes and desserts, with a wide variety of menu items to choose from.

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Yakiniku Keishoen, about a 5-minute walk from Tenjin-Minami Station, is a Yakiniku restaurant where you can enjoy rare cuts of meat. Focusing mainly on Special brand Wagyu from Kyushu, skilled chefs select and serve the tastiest meat of the day.

The interior is said to have a chic, grown-up feel almost like a bar. Table seating and Private rooms are also available.

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Kyushu takes pride in Wagyu such as Saga-gyu (Saga beef) and Miyazaki-gyu (Miyazaki beef). The meat is carefully prepped and cut to bring out its tenderness to the fullest.

Strip loin is a popular item on each course. It is said to have an especially smooth melt-in-your-mouth texture, and the sweet finish of the fat lingers nicely on the palate.

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The "Keishoen Course" offers a varied lineup that lets you enjoy lean cuts and rare parts.

For the final dish, you can choose either "bibimbap" or "reimen (cold noodles)." Reimen is a dish of firm, springy noodles served in a tangy chilled broth. It is light and refreshing, making it perfect to finish a Yakiniku meal.

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Yakiniku Shinbaku is a Yakiniku restaurant that brings together traditional Japanese elements and a new Yakiniku culture. It is a place where you can take your time enjoying high quality meat, centered on rare Kumamoto Prefecture Akaushi (Japanese brown cattle).

The entire restaurant is made up of Private rooms. It has a modern and stylish design, put together with a clean interior.

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Akaushi (Japanese Brown beef) is known for its rich lean flavor and deep, layered taste. The fat is not heavy, and it melts quickly in the mouth with an elegant finish.

The most popular Yakiniku Shinbaku Course offers 11 dishes, including luxurious rare cuts as well as a few seasonal dishes made with ingredients of the season.

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The “Kuroge Wagyu (Japanese Black Wagyu) Strip loin sukiyaki” included in each course is said to be a luxurious dish that brings out the great flavor of akagyu (Japanese brown beef).

There were also reviews saying it combines the best parts of sweet and savory sauce simmered sukiyaki and Yakiniku. When you quickly sear the meat and dip it in egg yolk before eating, the rich flavor is said to spread through your mouth.

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About a 5-minute walk from Tenjin Station, Yakiniku Tabehodai Karubi Ichiba Tenjin Ten is a place where you can enjoy All you can eat Yakiniku. It is recommended for people who want to eat lots of meat.

The interior is spacious and bright, with a lively and casual atmosphere. They serve Yakiniku in an authentic style using shichirin (charcoal brazier).

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Depending on the course, you can get All you can eat from 60 to 120 items. The menu includes meats such as kalbi (Korean-style short rib), Outside skirt, and Horumon, with a wide range of seasoning options so you can enjoy them again and again without getting bored.

They say the meat is well seasoned from the start, so it is easy to eat it right off the grill as is.

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The standard dinner course lets you enjoy All you can eat from 120 kinds of meat and side dishes.

The course also includes a wide range of charcoal grilled snack style items, such as garlic and corn grilled over a shichirin (small charcoal grill), as well as many light a la carte dishes, and you can add All you can drink alcohol for an extra charge.

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"Sumibiyakiniku Shichirinya" is a charcoal-grilled Yakiniku specialist about a 5-minute walk from Watanabe-dori Station. You can enjoy the meat cooked over a shichirin (small charcoal grill) set at your table, giving it a juicy finish that brings out its full flavor.

The dining room mainly has table seating, and it is said to have a lively atmosphere that works well for groups.

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They offer a wide range of classic Yakiniku cuts, including loin, short rib, and Outside skirt. Even at dinner time, they also serve set meals that come with rice and soup.

The regular portion of rice is already quite generous, and a nice bonus is that Large size is free.

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They also have a good selection of All you can eat Yakiniku plans. The "All you can eat A Course" lets you enjoy as much kalbi, Horumon, pork, and chicken as you like within the time limit.

For an extra charge, you can add an All you can drink alcohol plan, so it is also a great choice for people who enjoy drinking.

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The meat is said to be high quality, juicy, and delicious.

A popular menu item, the "Jubee Rosu (loin)," is an extra large loin of about 300g. They quickly grill both sides, and it is best to eat when a little of the fat has melted. It is said to be tender, with a hint of sweetness.

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The side menu lineup includes snack style a la carte dishes such as namul (seasoned vegetable side dish) and salads.

The “potato salad” comes with strained potatoes and a soft-boiled egg, and you mix it yourself. You can adjust it to your preferred balance, and its light taste is said to make it perfect as a palate cleanser between bites of Yakiniku.

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Hakata Nikudokoro Senrien is a Yakiniku restaurant known for buying whole heads of high quality Saga-gyu (Saga beef) and serving every part without waste, and it has its Honten in Saga Prefecture.

Inside, some seats offer night views, and reviews say the refined, upscale setting creates a grown-up atmosphere that makes you want to visit for a Special occasion.

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The top quality "Saga-gyu (Saga beef)" personally selected by the owner uses only female cattle, known for their beautiful marbling. The dishes are served on plates of Arita-yaki (traditional Japanese porcelain) and in wooden boxes, making them visually enjoyable as well.

This is the "Senrian Meibutsu Hakata Niku Bako." It is a 5-type assortment of rare cuts and the No.1 most popular à la carte order.

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Many rave about the “nama Beef Tongue (fresh never-frozen Beef Tongue),” which is shipped directly without ever being frozen. People say they are amazed by its springy texture that shows off its freshness and its tenderness despite the thick cut.

When eaten simply with salt or lemon, it is said to bring out the meat’s natural sweetness to the fullest.

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Genka Yakiniku Gen Nishi-Nakasu Ten is a Yakiniku restaurant with a system where, after paying an admission fee, you can enjoy top grade kuroge wagyu (Japanese Black Wagyu) at cost.

The restaurant mainly has spacious sofa seating and Private room seating, with a relaxed atmosphere that still feels upscale.

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They serve top class Japanese branded beef such as Saga-gyu (Saga beef) and Imari-gyu (Imari beef) at cost price.

The "Hanasaki Atsu-tan" is a rare cut, with only enough from one cow for about three plates. It has a fresh, springy bite, and is said to be so delicious that it makes you groan the moment you taste it.

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They also offer the rare cut Chateaubriand.

Its fat has a low melting point, so it almost melts in your mouth and has an outstanding texture. It is said to have rich fat flavor without feeling heavy, showing the high quality of the meat.

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Yakiniku Gyuki is a Yakiniku restaurant where you can enjoy Kuroge Wagyu (Japanese Black beef) from Kyushu. It stays open until late, which makes it a rare spot where you can enjoy authentic Yakiniku even late at night.

The interior has a stylish black based design, and the wide spacing between seats and roomy layout make it a comfortable place to relax.

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For first-time visitors, the standard "Gyuki-mori" is a must. It is a three-cut assortment of top-grade Wagyu loin, short rib, and Outside skirt.

They recommend keeping it simple with salt and wasabi so you can really taste the meat’s flavor.

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The "Gyuki Course" is packed with popular menu items. It includes the "Gokujo Wagyu (Japanese beef) Yaki-Shabu," which you eat dipped in egg yolk, along with a wide range of cuts such as Horumon and seseri (neck meat).

The "Special Premium Salted Tongue" is said to have sweet, high quality fat and a pleasantly springy bite that tastes great. The fresh note of the green onion adds a nice accent.

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Yakiniku Iriwa is known as a place where you can enjoy not only Yakiniku made with Kagoshima-produced Wagyu and Kurobuta (Berkshire pork), but also authentic Korean food. The interior is a clean and stylish space, and every seat is equipped with a smoke exhaust duct, so smoke does not bother you.

They offer a wide selection of A4 and A5 grade meat sourced through their own channels, along with many Korean drinks.

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They serve Kuroge Wagyu (Japanese Black Wagyu) such as Ozaki-gyu (Ozaki beef). One of their features is that they season the meat with condiments imported directly from Korea.

Their "yangnyeom kalbi" is cut so the flavor can soak in well, and the sweet and spicy sauce made with vegetables and fruit brings out the great taste of the meat.

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The restaurant offers a full lineup of classic Korean dishes such as samgyeopsal, sundubu, and bibimbap, and it is also known for its tasty side dishes.

This is the "Kaisen Nira Chijimi (seafood and garlic chive Korean pancake)." Reviews say it is packed with garlic chives and seafood dashi, with a nice crispy texture as well.

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Yakiniku Gekijo Rokusho is a popular Yakiniku restaurant where you can enjoy watching the staff hand cut meat from large blocks at the counter with each order, almost like a live show.

The interior is said to have a bright and lively atmosphere. It uses smokeless roasters, so there is very little smoke and the space feels clean and comfortable.

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They serve Kuroge Wagyu (Japanese Black Wagyu) graded A4 or higher. They source it at its best after a proper aging period, then break it down into different cuts in house, which gives it standout freshness.

Depending on the cut, they add variety with thick and thin slices, and they carefully score the meat to give it a better texture.

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The menu focuses mainly on a la carte dishes, with a wide selection of izakaya-style food such as sashimi and small plates.

This is goma kanpachi (greater amberjack with sesame sauce), a specialty from Fukuoka Prefecture. It is made with rich, fatty kanpachi (greater amberjack) coated in sweet sesame soy sauce. It has a deep, rich flavor, and it is also said to be great served over rice as a Rice bowl.

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Yakiniku HACHI, about a 7-minute walk from Tenjin-Minami Station, is a Yakiniku restaurant with a chic black-based interior.

All seats are in Private rooms, making it perfect for times when privacy matters. Although it is in the busy downtown area of Tenjin, guests say it is quiet and easy to relax there.

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The restaurant mainly serves course meals centered on A5-ranked Kuroge Wagyu (Japanese Black beef), with touches like dry ice presentation and dishes served on bright, eye-catching tableware.

(Each) course includes many popular items, such as an assortment of five of the best-tasting cuts of the day and "Wagyu yaki-suki," which you dip in egg before eating, and reviews say the satisfaction level is high.

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The "wasabi tan" is a dish of Beef Tongue coated generously with wasabi, and it is said to taste great when you wrap in the wasabi and grill it as if steaming it, which gently brings out the wasabi aroma.

It is not as spicy as it looks, and the fresh heat feels pleasant, making it a great match for the juicy meat.

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The much talked about restaurant Yakiniku Suzu has made a comeback after once being a hugely popular well known spot in Kokura, Kitakyushu. People say you can enjoy high quality Yakiniku made with carefully selected Domestic beef at reasonable prices in its upscale setting.

The interior is said to be spotless and stylish, with a refined design and spacious seating that lets you relax and enjoy your meal.

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They are particular about using high quality, fresh Domestic beef, and the quality of the meat is said to be a big draw. Their secret homemade sauce, made without additives, is said to carry on the tradition of a famous restaurant.

Many reviews praise the freshness of the Horumon. The lineup also includes rare cuts you do not often see at other restaurants.

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They also offer a full range of Korean-based à la carte dishes and rice dishes, including “haisen chijimi (seafood Korean pancake),” “naengmyeon (cold noodles),” and “bibimbap.”

The photo shows “gukbap (rice soup).” It is a traditional Korean dish that pairs rice with a mildly spicy soup rich with beef flavor.

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The classic choice is "Sendai Shio Horumon". They carefully hand wash it at the restaurant every day, which softens the off notes distinctive to Horumon and brings out more of its flavor.

It is a mix of Domestic pork small intestine, large intestine, and gatsu (pig stomach), tossed with their special spice blend for a bold, addictive taste.

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The “Nikukai Lemon Beef Tongue” has a striking look, with a giant Beef Tongue sandwiching a lemon.

Despite its thick-cut appearance, it is said to be wonderfully tender and light when you bite into it. They also recommend grilling the lemon until it is nicely charred and fragrant.