Yakiniku to try in Ishikawa Prefecture! 19 area-by-area picks including around Kanazawa

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"Yakiniku House Daishogun Kanazawa Ten" is a Yakiniku restaurant with the kind of charm you would expect in the old capital of Kanazawa, set in a 200-year-old traditional house recreated in the style of a ninja residence. You can enjoy Noto-gyu (Noto beef) and freshly cooked hagama-gohan (rice cooked in a traditional iron pot).

You can enjoy a special escape from the everyday here. The first floor also has Private room seating, making it suitable for different occasions and group sizes.

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The "Kiwami Tan" made with "tanmoto (base of the tongue)", the rarest root section of the tongue, is one of this restaurant's signature menu items.

Because the staff grills it for you, people say you can enjoy it at just the right doneness. It is said to be irresistible when eaten with rice.

The "Premium Loin" is said to have beautiful marbling and a melt-in-your-mouth texture. It tastes amazing when coated in tare (sauce), and its refined flavor makes it a highly satisfying dish.

The restaurant's recommendation is the "Maboroshi Loin." You can also enjoy this Special menu made with Top blade, a rare cut that yields only a small amount from each animal.

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Suzuya is a certified restaurant that meets the strict standards set by the Noto Beef Brand Promotion Council. It is a Yakiniku restaurant known as the birthplace of yaki-suki (sukiyaki-style grilled beef). The restaurant specializes in Noto gyu (Noto beef) premium cuts and is by reservation only.

The owner’s hospitality is also one of its draws, and it has earned strong word of mouth in reviews.

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The restaurant’s main specialty is Noto gyu (Noto beef), a Japanese Black breed of beef raised in the Noto Satoyama area of Ishikawa Prefecture.

It is said to be in a class of its own, with great lean meat flavor and sweet fat. The tender texture is also hard to resist. The staff will show you how to grill it, so you can enjoy Noto gyu at its best doneness.

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"Yaki-suki" is one of the restaurant's popular menu items. Thinly sliced beef is seasoned with sukiyaki sauce and enjoyed dipped in egg.

You can enjoy Noto-gyu (Noto beef), with its beautiful marbling, cooked just the way you like. The meat is said to have a fine texture and a melt-in-your-mouth feel when you take a bite.

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Sumibiyakiniku Misamo is a popular Yakiniku restaurant known for its original reimen (cold noodles) and excellent Beef Tongue.

Inside, there are counter seats that make it easy to drop in casually, as well as table seating where you can enjoy a relaxed meal.

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This is the original “Kanazawa reimen (cold noodles)” created under the supervision of a popular ramen shop. People say the noodles go down smoothly and have a nice springy texture.

The “shellfish dashi green onion salt kombu kelp water reimen (cold noodles)” has black pepper as an accent, and is said to have a rich umami flavor while still tasting light and refreshing.

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The restaurant’s popular menu item, "Gokujo Nama Tan (premium fresh beef tongue)," is made with fresh tongue that has never been frozen.

They use the rare tanmoto (base of the tongue), and serve it in thick cuts. It has just the right amount of marbling, and the tender bite and clean texture are said to be irresistible.

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Kanazawa Yakiniku Senara is a restaurant in Ishikawa that carries on the traditional flavors of Kankoku Chubo Senara, a long established Yakiniku restaurant in Fukui Prefecture.

The interior has a retro feel, using kominka (traditional Japanese house) materials such as shoji (paper sliding screens), bamboo latticework, and old wooden flooring. It is fully equipped with Sunken kotatsu seating and Private rooms.

At this restaurant, artisans hand-cut and serve Special Wagyu sourced from around Japan.

The "Luxury Lunch" lets you enjoy three kinds of meat: "salted tongue," "Wagyu kalbi," and "Wagyu loin." It also comes with cold noodles and small side dishes, and is said to offer a well-balanced meal.

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Starting with the "atsugiri tan (thick cut beef tongue)" and "karubi (Korean-style short ribs)," all of the meat gets high marks for being fresh and tender.

They also received reviews saying that non-meat dishes like "chijimi (Korean savory pancake)" and "reimen (cold noodles)" are also tasty, making people want to try all kinds of items on the menu.

"Yakiniku Horumon Shibafu" is a Yakiniku restaurant in a convenient location near Kanazawa Station, where you can enjoy top quality Horumon.

It is known for its "Teppan-yaki diagonal grilling," which uses a diagonally designed hot plate. This grilling style brings out the juices of the meat and the rich flavor of the sauce, so you can enjoy everything from Yakiniku to yakisoba To finish. The interior has a calm atmosphere, with counter seats and tables for four available.

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The course menu is popular. The “Shibafu Yakiniku Course” lets you enjoy meat with shiro-dare (white sauce) and kuro-dare (black sauce), plus To finish “yakisoba (fried noodles)” and dessert.

The quality of the “Horumon” is said to be especially great. It is carefully prepared, with no off notes and a plump, springy texture.

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This is the "yakisoba" finished on a Teppan-yaki grill. The thick noodles are well coated in the sauce, and the umami of the meat and the sweetness of the egg create a great balance of flavors. It is also recommended to add sansho (Japanese pepper) and enjoy the change in taste.

It is also popular as the closing dish of a course meal, and is a well liked item that can also be ordered à la carte.

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Marukin Horumon is located right near the Katamachi Scramble Crossing in the heart of Ishikawa's downtown area.

The interior has a warm feel that brings to mind a yokocho (alleyway dining district). Gathered around a shichirin (charcoal grill), you can enjoy a lively meal in a fun atmosphere. The space also feels clean, so it is easy to drop in casually.

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The "MIX Horumon" is a one plate assortment of 5 to 6 kinds, including "Colon" and "Mountain chain tripe." It comes in three options: the salt-seasoned "Shiro," the house-made miso "Miso," and the green chili pepper "Ao," and all of them are the restaurant's top picks.

It is said to have a flavor that shows both its freshness and the careful prep work.

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The “Marukin Karubi (short rib)” is said to have rich marbling, with sweet, tasty fat. Plenty of good flavor fills your mouth, and it offers a level of Manzoku that feels above its price.

The “Negi Tan Shio (salted tongue with green onions)” has also come up in reviews as being nicely thick and tasty.

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Yakiniku Adan is a Yakiniku restaurant certified as a place that properly serves Noto gyu (Noto beef), which is raised in Ishikawa Prefecture. The restaurant also sources Special Wagyu from around Japan and takes pride in the quality of its meat.

Inside, there are counter and table seats, and the open interior with a natural wood design lets you enjoy Yakiniku at a relaxed pace.

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A top pick is the fresh Horumon, carefully prepped and available in a wide variety.

The photo shows the "Spice Horumon," a dish of several kinds of Horumon rubbed with the restaurant's special spice blend. It has a flavor you can only get at Yakiniku Adan, and the basil leaves add a nice accent.

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This restaurant has a great reputation for serving fresh, tasty meat. You will probably want to try a wide range of cuts, from the "Jo Tan (premium beef tongue)" to the "Nami Harami (standard Outside skirt)." Among them, the "Wagyu Misuji (Top blade)" is said to be especially good.

The side menu also includes ethnic, Hawaiian, and Okinawan-style dishes, which you can enjoy along with Yakiniku.

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"Yakiniku Ushimaru Kanazawa Kikuramachi Ten" is a Yakiniku restaurant where you can order your favorite cuts one slice at a time. Each person gets their own roaster, so it is easy to stop by even on your own.

You can enjoy authentic Yakiniku here, and it is said to be loved by local customers in Ishikawa.

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They offer tongue in several cuts, including tanmoto (base of the tongue), tannaka (middle of the tongue), and tanshita (underside of the tongue), so you can enjoy the different flavors of each part.

Among them, the tanmoto is said to have a nice bite with rich flavor packed into it. Each slice is large and satisfying.

At this restaurant, you can enjoy meat in small portions, so it sounds like you can try a wide variety.

If you want to compare different cuts in the same category, set menus like the "akami (lean meat) set" or the "karubi (short rib) set" are a perfect choice.

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Kanazawa Yakiniku Rakudokoro Manba Ekimae Honten is a Yakiniku restaurant known for its high quality Noto beef from Ishikawa Prefecture and organic vegetables sourced from contracted farmers.

It is also well liked for its easy access, about a 2-minute walk from Kanazawa Station. The 1st floor has counter seating, and the 2nd floor has zashiki (tatami seating), so it looks easy to choose the space that fits the occasion.

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Popular menu items include lightly seared meat dishes such as "Toro-niku (meltingly tender meat) 3-Second Aburi (light sear)" and "Ganso (original) Gyu Momo (beef round) 3-Second Aburi" that you sear before eating.

For the "Toro-niku 3-Second Aburi," you sear each side for 3 seconds, then dip it in the special egg yolk sauce before eating. The "Ganso Gyu Momo 3-Second Aburi" is said to go perfectly with grated daikon ponzu sauce.

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They say you can enjoy carefully selected Noto gyu (Noto beef), including Premium short rib and Noto gyu A5 rank Strip loin.

The meat is well liked overall, with every cut said to be tasty. The lean cuts are especially great with wasabi.

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"Koriyan Hausu Ekimae Kan no Ie" is a Yakiniku restaurant located near Kanazawa Station's Kenrokuen Exit.

Inside, there are Private rooms for different group sizes, and the box seating on the first floor also makes it easy to dine without worrying about the people around you. The space has a calm and relaxed atmosphere.

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This restaurant has a strong word-of-mouth reputation for serving every cut of meat with consistently great flavor.

The restaurant's top recommendation, "Noto karubi (short rib)," is an outstanding dish with fat that melts in your mouth. They also offer a wide range of standard favorites, including "Outside skirt" and "salted tongue."

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This restaurant also offers a wide range of à la carte dishes and side items such as kimchi. Reviews especially praise the kimchi for being delicious.

You can choose options like kakuteki (cubed radish kimchi) and oi-kimchi (cucumber kimchi). Among them, the nagaimo kimchi (Japanese yam kimchi) is said to be especially Special good.

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In the center of Katamachi, Ishikawa, you'll find the stylish Yakiniku restaurant Kanazawa Yakiniku Scramble.

Inside, a grown-up space with dim lighting opens up. It's popular for its stylish atmosphere that makes it easy to relax and enjoy your meal.

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At this restaurant, you can enjoy Wagyu liver and Heart.

The "Wagyu Aburi Reba (seared liver)" is marinated in a slightly sweet sauce. It is said to be fresh and delicious. The "Wagyu Aburi Hatsu (seared Heart)" comes with salt, wasabi, and ginger on the plate, so you can eat it however you like.

"The Sirloin cap or Top sirloin Aburi 3 Seconds" is one of the restaurant's signature dishes. You eat it after searing each side for 3 seconds.

The perfect level of doneness is said to be irresistible. The melt-in-your-mouth meat goes perfectly with the simple sauce seasoning, making it so good you cannot stop eating it.

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"Yakiniku Ura" is a long-established Yakiniku restaurant located near Kanazawa Station. It is certified as an official Noto beef retailer, where you can enjoy Ishikawa-produced meats such as Noto gyu (Noto beef) and Noto buta (Noto pork).

The interior is said to have a chic atmosphere with black as the main tone. It is spacious and well liked as a place where you can relax and enjoy your meal.

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The restaurant offers a wide range of dishes that let you fully enjoy the taste of Noto-gyu (Noto beef). It is said to have rich fat yet still taste light.

The Beef Tongue and Top sirloin are said to be surprisingly tender. With each bite, the meat’s good flavor and juiciness spread across your mouth.

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The lean cuts, including Outside skirt, are all said to have a tender texture that makes them easy to eat. They also get high marks for their nice meaty bite and great taste.

The sweet sauce seasoning is also said to be irresistible.

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Yakiniku Horumon Makoto Kanazawa Ekimae Ten is a place where you can enjoy high quality Kuroge Wagyu (Japanese Black beef) and rare Horumon. It is in a great location, just a 5-minute walk from Kanazawa Station.

The interior has table seating and counter seating. It is always lively and buzzing with lots of people.

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"Ume Tan Shio" is a dish unique to this restaurant. It is an interesting item that combines Beef Tongue with Ume Suisho.

The crunchy texture of the Ume Suisho and the tartness of the plum go well together, making it very tasty. It is popular as a menu item you will want to try at least once.

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The "Maboroshi no Mix Horumon" is a dish that includes three kinds: "abura," "engawa," and "chire." In particular, the spleen cut "chire" is said to be a rare part that is hard to find elsewhere.

"Abura" is easy to eat, and "engawa" is also said to be excellent.

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Yakiniku Kosari is a Yakiniku restaurant in Irie, Kanazawa City. It offers not only meat but also a wide range of side dishes, with a focus on Homemade items prepared in house.

The restaurant has a large parking lot, making it easy to visit by car. You can enjoy a relaxed meal at the counter seats or zashiki (tatami seating). The quick and efficient service is also well liked.

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All of the meat gets good reviews for being tasty. The "gyu-mori (beef assortment)" is an assortment with gyu momo (beef round), the Yakiniku staple Outside skirt, and kalbi (short rib).

The momo is said to be light and easy to eat. The kalbi and Outside skirt are said to be reliably good.

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The original menu item at this restaurant is onmen (hot noodles). It is one of the comforting side dishes that will warm you right up. Reviews say it is so good that you will want to visit just for the onmen.

They also offer a wide range of classic menu items, including filling chijimi (Korean pancake) and kimchi with a home style taste.

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Yakiniku Horumon Akamaru is located on the west exit side of Kanazawa Station and is a popular spot that is always bustling with people.

Inside, the restaurant has table and counter seating and a casual, down to earth feel. It is easy to stop by without any fuss.

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At this restaurant, Horumon is the top recommendation. You can choose the seasoning with the "Aka Mix" and "Shiro Mix".

They also offer "gyu-Horumon (beef offal)," so there is a wide variety to choose from. It is said to be something you can enjoy slowly with a drink.

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The otoshi (small appetizer) here is apparently a heaping mound of "shredded cabbage." It is a dish with a big visual impact.

They say it tastes irresistible when you wrap the cabbage in the meat and eat it together. It also seems easy to enjoy as a palate cleanser.

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Niku no Megumi is a Yakiniku restaurant where you can enjoy high quality meat such as Noto gyu (Noto beef). The dishes are beautifully arranged on Kutani-yaki (Kutani ware) plates, with care given to presentation as well.

The interior has a calm feel with a wood-grain design as its base. In addition to counter seats, there is also zashiki (tatami seating), creating a relaxed atmosphere where you can spend time comfortably.

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One of this restaurant's signature dishes is the "Atsugiri Tan (thick cut tongue)." It uses tanmoto (the base of the tongue), known as the king of tongue cuts.

Carefully scored, it has a tender texture. It is a highly rated dish known for being delicious.

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The "Shinsen Atsugiri Reba (fresh thick cut liver)" lets you enjoy liver cut with a satisfying thickness and grilled to taste. It is said to be a menu item with lasting popularity, with many reviews praising how good it is.

You can enjoy it with the simple seasoning of sesame oil and salt.

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The nearest station is Oshino Station, and Yakiniku Ichizen is a Yakiniku restaurant. You can enjoy high quality meat finished right in front of you.

Inside, the restaurant has a calm Japanese modern atmosphere. It is fully equipped with counter seats, table seats, and Sunken kotatsu seating. It works for a wide range of occasions, from casual solo visits to group dinners.

"Negi-tan (beef tongue with green onions)" is one of the restaurant's recommended dishes. They prepare it with great care so you can enjoy it at its best, from the thickness of the tongue to the amount of green onions.

When you take a big bite with plenty of green onions, the rich flavor of the tongue spreads through your mouth, and it is said to be excellent.

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The “Nikuya no Kare (Butcher's Curry)” is popular as the perfect dish To finish. It is said to be a hearty menu item with plenty of volume and a real sense of Manzoku.

The rich curry roux is packed with the savory flavor of meat and loaded with ground meat. When mixed with the rice, it is said to taste irresistibly good.

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Yakiniku Sakaba MaDa Komatsu Ten is a Yakiniku restaurant where you can enjoy A5 rank Wagyu and good drinks. For its Domestic branded Wagyu, it carefully selects only female cattle.

The interior, with table seating and Sunken kotatsu seating, has a luxurious atmosphere. Private rooms are also available on the second floor.

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The "Choose Your MaDa Lunch" is available at lunch. For this menu, you can pick 1 item from "kalbi (Korean-style beef short ribs)" and "Outside skirt," and 1 item from several choices such as "mixed Horumon" and "miso tan-saki (miso-seasoned tip of the tongue)" to suit your taste.

The "miso tan-saki" is popular for its light taste and easy-to-eat texture.

This restaurant also offers a wide range of course menus. The "A Plan," which comes with 90 minutes of All you can drink, lets you enjoy 9 dishes of meat and side dishes.

There is a good variety of meats, including Wagyu kalbi (short rib) and Outside skirt. They are all said to be tasty.

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"Yakiniku Horumon Senbee" is a popular Yakiniku restaurant known for its wide variety of Horumon and high quality meat.

The interior has a modern, chic design that creates a calming space. With warm lighting and interior decor in muted tones, you can relax and enjoy your meal.

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One of the big draws of this restaurant is its wide lineup, which lets you enjoy comparing different cuts. Among them, the popular "Daininki 3-shu Mori (popular three-kind platter)" lets you try the standard menu items all at once.

You can enjoy "tan (tongue)," "Outside skirt," and "karubi (short rib)." It is filling, and people also praise its high quality.

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All of the meat gets good reviews for its hearty cuts. The “Thick Cut Beef Tongue” is said to be especially thick yet still tender.

The seasoning with the special sauce also has a strong reputation in reviews for being very tasty.