Photograph:komug710
Yurakucho is an area located in the center of Tokyo. It serves as a lively gateway to the city and is always bustling with people. Yurakucho is a food lover's neighborhood, with a wide range of places from casual restaurants under the railway tracks to high end dining spots. This time, we have put together a list of Yakiniku restaurants around Yurakucho Station.
Created: July 21, 2026
This article is based on9,359Tabelog reviews.
Table of Contents
Photograph:牛丼大森
"Yakiniku Ushigoro Ginza Namiki-dori Ten" is a Yakiniku restaurant where you can enjoy top grade A5 rank Domestic kuroge wagyu (Japanese Black Wagyu). It pays close attention to every detail, from Special ingredients to rich side dishes.
The interior is luxurious and comfortable. In addition to box seats, Private rooms are also available.
Photograph:Issy1480
The most popular option at the restaurant is the “Kiwami Course.” The menu changes with the seasons, so you can enjoy different flavors every time you visit. Since the staff grills the meat for you, it gets high marks for letting you enjoy it at its best doneness.
The “Special Thick Cut Outside skirt” is said to be great, with dripping fat and the sweet flavor of the meat.
Photograph:ぜいさん
One of the popular menu items is the "Beef Tenderloin Cutlet Sandwich." It is said to be outstanding, with juicy meat and the rich flavor of Ushigoro special sauce.
The thick, hearty cut of Tenderloin is said to be irresistibly tender. It is also popular for letting you enjoy the soft, fluffy texture of the bread.
yokko803
Every cut of meat was tender, and even though it was all beef, each one had a different flavor. The staff grilled it for us, so we could enjoy it cooked to perfection.
Source:yokko803's review
(・8・）
We had the Tabegoro Course. The staff grilled all the meat for us, so we got to eat everything at its most delicious! We enjoyed the meat in different styles, including sukiyaki-style and shabu-shabu. Every cut was really delicious.
Source:(・8・）'s review
あなたのいない毎日を。。
Everything from the grilled dishes to the à la carte items is delicious. The zabuton (a cut from the chuck flap) sukiyaki has a sweet and savory flavor that goes well with rice. They also offer seasonal dishes on the à la carte menu, so it is enjoyable whenever you visit.
Source:あなたのいない毎日を。。's review
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Photograph:yokoMAMA
Ginza Chikamitsu sources carefully selected Wagyu from around Japan. In particular, it is deeply committed to Tenderloin.
All seats are in Private rooms, and the interior values a relaxing atmosphere. You can enjoy your meal in a refined and calm setting.
Photograph:たけしばなな
The course includes a Tenderloin tasting comparison. This menu lets you enjoy two kinds of Tenderloin from different production regions.
The more you chew, the more the meat's flavor comes through. It is said to have a silky smooth texture. You can enjoy it with a sauce that changes from time to time.
Photograph:ゆきみ.
The restaurant’s signature "Special Tenderloin Brioche Sandwich" features moist meat that you can only get from low-temperature cooking.
The amount of sauce and the texture of the bread pair perfectly with the Tenderloin, and it is said to be a dish you will want to eat again and again.
What stood out most was how carefully the staff watched the cooking level and timing for each cut. They told us when to flip it and when it would taste best, so we could enjoy every single slice at its best.
Source:https://tabelog.com/en/tokyo/A1301/A130101/13247552/dtlrvwlst/B520196978/
まりなちゃんdayo
Personally, the meat sandwich, the sukiyaki, and the sea urchin and meat kamameshi (iron pot rice) To finish were just too good！！They grilled the meat for us properly and explained everything, and the course was not too large, so it was just right.
Source:まりなちゃんdayo's review
あをい0888
Since I like lean meat, I went with a course that highlights lean cuts! The unusual dishes were also delicious, like the meat sushi and the Clay Pot rice with seafood, but the one that impressed me most was the Tenderloin cutlet sandwich!! The meat was surprisingly tender, and it went so well with the buttery bread!
Source:あをい0888's review
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Photograph:たっくー555
Yakiniku Ginza Kobau Namikidori Ten is about a 5-minute walk from Yurakucho Station. This Yakiniku restaurant is particular about sourcing only female Kuroge Wagyu (Japanese Black Wagyu) of the highest grade.
The interior blends a sleek, understated feel with modern beauty. You can enjoy your meal in a refined, upscale atmosphere.
Photograph:べのすけ
This restaurant offers a great selection of course menus. The most popular option, the "Kobau Course," is a plan that comes with grilled shabu-shabu style Strip loin To finish. It is said to be a Meat lover’s feast course centered on lean cuts.
Among the highlights, the "Special Premium Tongue" and "Premium Top blade" are said to be thick cut and delicious.
Photograph:RrUUnA1
Reviews say that both the Knuckle main muscle and hiremimi (part of the Tenderloin) really highlight the great flavor of lean meat.
The "Knuckle main muscle" is said to have a fine texture and an elegant taste. The hiremimi is tender while still giving a nice bite, and it is said to be irresistible.
no776919
I visited for dinner. The restaurant has a calm atmosphere, and you can enjoy your meal at a relaxed pace. They carefully explained each cut of meat, and were happy to help with advice on how you wanted it cooked.
Source:no776919's review
デブ武
Every dish is high quality, and I’m truly impressed every time. This is without a doubt my favorite Yakiniku restaurant. I especially recommend the caviar yukhoe and premium tongue. The caviar yukhoe has an amazing balance of richness and great flavor, making it a dish you can only enjoy here. The premium tongue is thick yet tender, and the more you chew, the more flavor spreads through your mouth.
Source:デブ武's review
エイミー777
The service was very attentive, with the staff changing the grill regularly and giving advice on portion sizes, so I had a very comfortable time.
Source:エイミー777's review
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Photograph:どくだみちゃん
Tokyo Yakiniku Inoue Ginza Ten is a Yakiniku restaurant housed in a standalone building in Ginza, near Yurakucho Station. You can enjoy dishes made by Yakiniku craftsmen and chefs from top-class hotels.
The interior has an adult atmosphere centered around brick accents. It has a good reputation as a place where you can relax and fully enjoy Yakiniku.
Photograph:MK｜東京グルメ
The "INOUE Ginza Special Course" is a luxurious course where you can enjoy carefully selected A5 kurokegyu (Japanese Black beef) and seafood. You can fully enjoy Yakiniku along with carefully crafted specialty dishes.
The "Inoue Roast" is said to be delicious for its refined, melt in your mouth fat that is unique to female kurokegyu.
Photograph:mogumogu1020
The “INOUE foie gras pudding” served as an Appetizers course dish is said to be a Special item that really impresses. This carefully crafted dish comes with a croissant and brown sugar. It is said to be creative and delicious.
The rich, smooth pudding pairs very well with the croissant.
ryotaimanishi
・INOUE Ginza Special Course
The a la carte dishes look gorgeous, and you can also feel the care that goes into their taste and aroma. The quality of the meat is high, and the seasoning is full of originality. The staff were also very welcoming, which made for a fun dinner.
Source:ryotaimanishi's review
I had the hitsumabushi set. The meat was very tender, and I could change up the flavors, which made it really delicious. I want to go eat it again.
Source:https://tabelog.com/en/tokyo/A1301/A130101/13285252/dtlrvwlst/B518857989/
sichi629
The course meal is the right choice because you can eat while enjoying a relaxed conversation. The food is creative Yakiniku! They grill each slice of meat for you one by one, so you can enjoy every piece at its best.
Source:sichi629's review
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Photograph:ゆっこ邸
Nikusho Furusato is a Yakiniku restaurant where you can enjoy Sakakiyama-gyu (premium branded Wagyu), a rare top grade branded Wagyu produced in Hiroshima Prefecture. The restaurant uses only young female cattle that have never given birth.
Located on the 5th floor of the Ginza Hakuhinkan Building, it has Private room pair counter seating. It also has Private rooms that can accommodate large groups.
Photograph:geoff_eats.jp
The restaurant’s signature meat, Sakakiyama-gyu (Sakakiyama beef), is said to have higher umami components than the average Wagyu and a melt-in-your-mouth texture.
The “Outside skirt” is delicious, with rich flavor that spills out with every bite. The “Tenderloin” is said to be outstanding for its gently spreading tenderness. You can enjoy the different flavors of each cut.
Photograph:押忍ごっつあん
At lunch, you can enjoy the “Sakakiyama-gyu (Sakakiyama beef) Yakiniku lunch set.” This menu features an assortment of rare cuts that changes daily.
The meat is said to be tender, and each bite is packed with rich flavor. You can also enjoy namul (seasoned vegetable side dishes), soup, and even dessert.
masaponponpon
・Omakase course
Every dish was delicious, and we had a really enjoyable time! The staff kindly and carefully introduced (Each) menu item, which made the place feel very warm and comfortable. Sakakiyama-gyu (a rare branded wagyu beef) is an unusual brand of beef, but it was not too fatty and had just the right natural sweetness of the meat, so we really got to enjoy it!
Source:masaponponpon's review
エンリケ（小川えり）
The portions were just right, and I could eat it lightly without feeling heavy at all. The quality of the meat is excellent, and it almost melts in your mouth, packed with so much flavor that it tastes great even without dipping it in salt.
Source:エンリケ（小川えり）'s review
食べ子りん
This is the only Yakiniku restaurant in Tokyo where you can enjoy Sakakiyama-gyu (Sakakiyama beef), a rare kind of beef. This Wagyu is known for its rich meat flavor and for bringing out the best in lean cuts, but when I had the Strip loin and Chateaubriand, they were so good that I was left speechless.
Source:食べ子りん's review
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Photograph:るりるりこ
Ginza Yakiniku seigou is a Yakiniku restaurant known for its Special female wagyu and Horumon.
The interior has an upscale feel with a Japanese modern atmosphere. All seats are in Private rooms, making it easy to use for important occasions. You can enjoy your meal at a relaxed pace without worrying about the people around you.
Photograph:デブ武
At this restaurant, they adjust the thickness and trim the sinew for each cut of meat.
The "Special tongue" is said to be especially impressive in reviews. Even though it is thick cut, it is said to be amazingly tender. People say the melt in your mouth texture the moment you take a bite is irresistible.
Photograph:taku@グルメと旅の記憶
On the "Seigo Ginza course" menu, you can enjoy "today's 3 kinds of fresh Horumon." It seems you can try cuts such as Mountain chain tripe and Abomasum.
They are said to be surprisingly fresh, letting you taste the umami directly.
たくじ992
The loin and Tenderloin were the best! The yukhoe (Korean-style raw beef) served first and the tongue were also refined. They also had beurre battu red wine on the menu, so I enjoyed it together with the excellent meat. It was a supreme moment.
Source:たくじ992's review
すずきゆうし
What stood out in particular were the "Special salted tongue" and the "today's 3 kinds of Wagyu." After being blown away by the tongue served at the start, we had Horumon with perfect seasoning, and it was fresh too. The Wagyu practically melts in your mouth.
Source:すずきゆうし's review
食に貪欲なNeko
This time we went with the JPY12,000 course, and the quality of the food was very high, with every dish being excellent! The thinly sliced Sirloin cap was especially so tender it almost melted in the mouth, and the Horumon was also carefully prepared with no off notes and tasted really great.
Source:食に貪欲なNeko's review
183
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Photograph:nomo0606
Yakiniku Isshin Tansuke Dan Yurakucho offers All you can eat thick cut Beef Tongue. While following a traditional Sendai style method, they focus on Special ingredients and cooking methods.
The modern interior is fully equipped with table seating. The staff are known for polite and pleasant service.
Photograph:mento646
The top picks are the “20mm Thick-Cut Beef Tongue” and “Sendai gyutan (Sendai-style Beef Tongue).” They say the tongue is so beautiful that you can tell how fresh it is the moment you see the meat. Every cut of tongue is tender, and the more you chew, the more flavor comes through.
With the “Premium Course,” you can enjoy Beef Tongue as the main item along with a variety of other cuts.
Photograph:sano_gurume
This Yurakucho-only Wagyu Hamburger Steak is unique to this restaurant. It is said to let you fully enjoy the rich flavor of the meat.
It is said to be light yet juicy and excellent. This is one dish you will want to eat every time you visit.
dai1223
The staff are polite and well trained. They even grill the meat for you, and they kindly ask if you would like them to change the Teppan-yaki plate, which is much appreciated. They serve several kinds of Beef Tongue, but I especially like Sendai gyutan (Sendai-style Beef Tongue) because it is tender.
Source:dai1223's review
ひろき100510
From the classic salted Beef Tongue to thick cut options and miso or sauce seasoned varieties, there is a wide selection, and it's great that you can compare them side by side. Every Beef Tongue cut is tender, and the more you chew, the more flavor comes through. The Yakiniku menu items other than Beef Tongue and the a la carte dishes also feel carefully made, making this a lineup with a high overall level of Manzoku.
Source:ひろき100510's review
shiya60466
Being able to eat as much of this thick cut Beef Tongue as I wanted made me really happy. What stood out most was the miso marinated Beef Tongue. It was very tender, nicely seasoned, and went perfectly with yolk rice.
Source:shiya60466's review
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Photograph:肉姫《東京焼肉》
"Omi Ushi Yakiniku NikuTATSU Ginza Ten" is a Yakiniku restaurant located just steps from Ginza Station. The restaurant sources Omi gyu (Omi Beef), one of Japan's three major Wagyu varieties, through its own route.
The interior has a Japanese style atmosphere and features partitioned counter seats and Private rooms. You can enjoy a refined time for adults.
Photograph:ぺこちゃん55
The Niku TATSU Ginza Lunch Course comes with All you can drink at lunchtime. For the finishing dish, you can choose from reimen (cold noodles) or yukgaejang gukbap (spicy soup with rice).
It is said that zabuton (chuck flap) and Outside knuckle are served with salt. The Omi-gyu (Omi beef) premium kalbi and Horumon are eaten with sauce.
Photograph:malmen
The most popular option is the "Omi Kannou Course." This is a luxurious course where you can enjoy rare cuts of Omi beef (premium beef from Shiga). Every cut is said to have clean, not too heavy fat, with a high quality, melt in your mouth texture.
In particular, the Chateaubriand and Top blade are said to fill your mouth with rich flavor, making them hard to resist.
sakura007
Since it was my first time there, they gave clear answers when I asked for recommendations, casually suggested rice as well, and made it a place where I could enjoy a relaxed meal.
Source:sakura007's review
KM_ono
The meat was clearly high quality and delicious, with a striking aroma and rich flavor when it hit the palate. I also enjoyed the character of each cut, and the whole meal was Manzoku from start to finish! The staff were also very polite, with thoughtful explanations of the dishes and great attention to detail, so I had a pleasant time throughout.
Source:KM_ono's review
kushiro1104
The meat was of course delicious, and the kuppa (Korean rice soup) and cold noodles were also excellent! The service was polite, and they even timed each dish by watching our pace and adjusting it accordingly.
Source:kushiro1104's review
515
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Photograph:marina638
Yakiniku Excellent Ginza Ten is a restaurant that brings together art and Yakiniku. It focuses on top quality ingredients, including the world's three great delicacies, Matsusaka-gyu (Matsusaka beef), and Toraji Wagyu.
The interior is a refined designer space. In addition to partitioned table seating, it also has fully private rooms.
Photograph:霜降り２号
The "Kuroge Wagyu (Japanese Black beef) Premium Yakiniku Lunch Gozen set" is a set menu that comes with kobachi (small side dishes), miso soup, and even dessert. It lets you enjoy a wide range of cuts of Kuroge Wagyu.
The Top blade and tatebara (part of the brisket) are said to have an excellent balance of fat. Each cut is sliced differently depending on the part, which also makes the changes in texture fun to enjoy.
Photograph:ありぽんぽーん
The "Chef's Omakase course" features highly satisfying dishes such as Special cuts of meat and yaki-suki (lightly grilled sukiyaki-style beef).
Depending on the cut, you can add foie gras or caviar as a topping. It sounds like you can enjoy rich and luxurious dishes.
FELIZ FELIZ
The Beef Tongue caviar has a nice level of saltiness, and dishes like bossam kimchi (Korean boiled pork with kimchi) make the meal a lot of fun. They also serve foie gras, and it seems they prepare duck foie gras in-house. These dishes are good enough that it would be a shame not to pair them with wine.
Source:FELIZ FELIZ's review
ea-
I had the branded wagyu premium Yakiniku course meal. It came with champagne, which made for an elegant lunch. I was able to enjoy it slowly at my own pace.
Source:ea-'s review
rouco919
I booked the chef’s Omakase course. The tororo (grated yam) × Wagyu was so good I drank up every last bit of the tororo. The caviar packed all the way into the can was luxurious too! There was also meat served with truffle.
Source:rouco919's review
349
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Photograph:プル猿
WAGYU Dedosuke is a Yakiniku restaurant where you can enjoy A5 rank Kuroge Wagyu (Japanese Black beef) bought whole from the Shibaura Market in Minato, Tokyo.
The restaurant has seating up to the third floor, including Private room and Semi-private room options, so you can choose the right space for the occasion. People also praise the classic Japanese modern interior as a great place to enjoy a meal.
Photograph:たなーか
The limited quantity Nakaochi short rib set meal comes with namul (seasoned vegetable side dishes) and soup.
The short ribs are said to be juicy yet light, and very tasty. It is one of the restaurant's popular menu items.
Photograph:ニッキー@26
Reviews say the “Outside skirt” and “rosu (loin)” have an amazing melt-in-your-mouth sweetness.
Among the many different cuts, the especially popular recommendation is the “yaki-suki.” When you quickly grill the meat and dip it in egg, the sweetness of the meat and the richness of the egg come together in the best way.
kysg
I visited and ordered à la carte. First, the assortment, and it was really delicious! Not only was the quality of the meat great, but the service was also very attentive, so I was really glad I went!
Source:kysg's review
てにおグルメ
Wagyu has beautiful fine marbling, and when you take a bite, rich flavor and sweetness spread across your palate. You can also enjoy the differences in flavor between each cut, making it a highly satisfying meal.
Source:てにおグルメ's review
SN59
Every cut of meat was high quality and delicious! The Gokujo Tan (premium beef tongue) was especially nice, and I loved how tender it was. It's a Yakiniku restaurant, but it didn't feel noisy, which suited the Ginza area well.
Source:SN59's review
730
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Photograph:k.gourmeet
Ore no Yakiniku Ginza 4-chome is located right near Ginza Station. This is a place where you can enjoy top grade A5-ranked Kuroge Wagyu (Japanese Black beef).
The restaurant has a luxurious feel, with round tables under sparkling chandeliers and black-themed Private rooms. It looks like a great choice for different occasions.
Photograph:はむぼう
The restaurant’s standout dish is the “green onion salt Beef Tongue lunch.” It is a limited quantity menu item, and you can enjoy a generous 180g of Beef Tongue. It is a well balanced dish that comes with rice, soup, and a mini salad.
The Beef Tongue is thick cut, and it is said to taste great when eaten with plenty of green onion salt.
Photograph:pie77
The “A5-grade Kuroge Wagyu (Japanese Black beef) Special 7-cut assortment” is said to make a big impression, and even the presentation is part of the fun. The cuts change depending on the day.
You can enjoy a variety of cuts such as Tri-tip and Chuck Eye Roll. They are all nicely marbled, and their tender texture is said to be delicious.
masan110
There are three weekend lunch options: Matsu (pine), Take (bamboo), and Ume (plum). The way the meat was arranged really whetted my appetite. Every cut was very good. The Horumon was fresh and tasty too~.
Source:masan110's review
Each cut comes with a carefully written tag, and it lifts your mood the moment you see it. The well-marbled meat is especially luxurious, with the fat melting after just a quick sear and a gentle sweetness spreading across your palate. The lean meat releases more and more flavor as you chew, and the Horumon is plump and nicely charred, so every cut has its own appeal.
Source:https://tabelog.com/en/tokyo/A1301/A130101/13169595/dtlrvwlst/B518575977/
旅するサムライ
・A5 Rank Kuroge Wagyu (Japanese Black beef) Course
Starting with Beef Tongue, the Special "Wagyu" seared sushi was excellent, followed by the "Wagyu" Strip loin prepared sukiyaki style, and the A5 Rank Kuroge Wagyu 5-item assortment was also very good. I thoroughly enjoyed it all, including the white sesame tantan noodles.
Source:旅するサムライ's review
570
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Photograph:tabelog.com
Kitashinchi Yakiniku Satsuma Ginza Ten is the first out-of-prefecture location of a popular Yakiniku restaurant from Kitashinchi in Osaka. You can enjoy the same quality Yakiniku as at the Honten.
The interior has counter seating only and is said to have a hideaway feel. It is also known as a place where you can enjoy a casual meal.
Photograph:ひかるたく
The "Special Strip loin" is a standout dish that gets rave reviews for being especially good.
It is said to have a melt-in-your-mouth texture, with especially fine marbling in the fat. Diners also say you can taste its sweetness and fragrant aroma. It is said that when lightly seared, it becomes irresistibly delicious.
Photograph:シメの麺類は吐き気のもと
The "kimo (liver)" here is said to have no off notes at all and to melt in your mouth. Some reviews also say it is very fresh, with its rich flavor packed in.
It is also said to taste excellent when dipped in the sesame oil served with it.
SylveStar
Every cut was high quality, and it was also fun to pay attention to how each one was grilled. If you are looking for a Special experience, this is a place you should definitely visit.
Source:SylveStar's review
abudntl1983
Every cut tasted even better than expected, from the tender and juicy Outside skirt to the Special Strip loin with its sweet fat that spreads across the palate, and the Special here (fillet) with its fine texture and soft bite. The sauce paired especially well with the meat, bringing out its natural flavor even more.
Source:abudntl1983's review
pipipan
I really loved the tare (sauce). It looked light and smooth, but had both sweetness and umami. The tare made it so very delicious. I was impressed!
Source:pipipan's review
173
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Photograph:福山麗子
Yakiniku Aburiya Musashi is a dedicated restaurant that sources Special A5-ranked kurokegyu (Japanese Black Wagyu) through its own unique channels.
All seats are in Private rooms, creating a space where guests can relax. This Yakiniku restaurant is conveniently located, just a 5-minute walk from Yurakucho Station and Shimbashi Station.
Photograph:福山麗子
The "Musashi Course" is a set menu where you can enjoy Kuroge Wagyu (Japanese Black beef) "Strip loin" and "Tenderloin".
It also offers a wide range of seasoning options, including salt, tare sauce, and ume-dare (plum sauce). They also say you can enjoy rare kuro-tan (black beef tongue) with salt. The meat served with salt is eaten with their own blended katsuo-jio (bonito salt) and Domestic lemon.
Photograph:りょーたー@RN
One standout menu item that gets great reviews is the "Wagyu katashin (chuck roll) tomato sukiyaki".
People say it lets you fully enjoy flavors unique to this restaurant. The rich taste of the meat and the fresh acidity of the tomato are said to be a perfect match. It also goes great with rice.
今宵の晩酌
The fully private room was a big plus. We were shown to a room overlooking Corrido Street, so we enjoyed Yakiniku while watching the shinkansen (bullet train) and regular trains come and go. The tongue 3 kind assortment each had a different texture, and every one was delicious!
Source:今宵の晩酌's review
ふくふくふふふふふ
They reserved a Private room for us, so we were able to enjoy the meat in a very calm atmosphere. The Sirloin cap and tongue were especially delicious. The non-meat dishes served during the course were also very good, and I was completely Manzoku!
Source:ふくふくふふふふふ's review
あーる5154
This time, we went with the Musashi Course. At the start, you can choose your favorite chopstick rest. The Cold Appetizers served in a tamatebako (treasure box), of course, along with the yaki-suki (sukiyaki-style grilled beef), and all the Yakiniku served with different flavors were delicious!
Source:あーる5154's review
340
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Photograph:ike_log
"Ushi no Tatsujin GINZA" is a Yakiniku restaurant that is an officially designated seller of the rare Kagoshima Kuroushi (Kagoshima black wagyu). This restaurant is particular about using only the highest quality meat.
It is on the 8th floor of "PUZZLE Ginza" and also has Private rooms with views over Ginza. You can enjoy your meal in a mood-filled atmosphere.
The Ginza location limited "Kotobuki Course." This plan lets you fully enjoy the essence of Kagoshima Kuroge Wagyu (Kagoshima black wagyu), including the Kagoshima Kuroge Wagyu Special assortment and rare cuts.
The "Premium Kurotan (black beef tongue) 2 Kinds" lets you enjoy "tan shabu" and "tan moto (base of the tongue)." The tan moto is said to be thick and juicy.
The "Wagyu assortment" centers on A5-ranked kuroge Wagyu (Japanese Black beef). Reviews say every cut is nicely seared and delicious.
The Premium kalbi (short rib) and marbled roast in particular are said to have a great balance of sweet fat and rich meat flavor. You can change up the taste with sauce or rock salt and enjoy it all the way to the last bite.
もぐもぐひろちゃん
Not only did they serve meat, but they also had refreshing items like salad and pickles, which was nice for cleansing the palate along the way. They served many rare cuts of meat, and every one of them was tasty and highly Manzoku.
Source:もぐもぐひろちゃん's review
Shigezaru
It was my first time having Yakiniku in a Private room, and it made me realize there are places where you can relax and eat so comfortably at your own pace. I got to enjoy a slightly luxurious time.
Source:Shigezaru's review
romai343
The all Kagoshima Kuroge Wagyu (Japanese Black beef) spread felt luxurious! The tongue base was crisp, and the Strip loin and Chateaubriand were tender and delicious.
Source:romai343's review
410
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Photograph:LifeTeria
Ginza Enzo is located on the 2nd floor of Nishi Ginza Depato. It has great access, directly connected to Ginza Station and about a 3-minute walk from Yurakucho Station.
The walls inside feature art of Ginza scenery, creating a calm yet modern interior. You can enjoy Special Kuroge Wagyu (Japanese Black beef) selected from around Japan.
Photograph:りんごのグルメスタグラム
This restaurant offers a wide range of courses. The "Hana Course" lets you enjoy 16 dishes in total, centered on meats including kuroge Wagyu (Japanese Black beef). It is said to be hearty and highly satisfying.
In particular, the shinshin (top round cap) and tomosankaku (part of the thigh) are said to be excellent, with just the right amount of marbling in the lean meat.
Photograph:Boxter981
The “Kuroge Wagyu Kiwami Lunch” lets you enjoy premium Japanese Black Wagyu at lunchtime. This luxurious menu includes round, zabuton (a well-marbled shoulder cut), and kalbi (short rib).
With every bite, you can taste the sweet richness of the fat, making it very good. Served with salad and soup, it makes for a well-balanced meal.
walker0226
I was extremely Manzoku with the JPY5000 course! Starting with thin sliced tongue and thick cut tongue, then kalbi (short rib), roast, shinshin (inside round), tomosankaku (part of the thigh), and ichibo (aitchbone), each cut had great marbling and was excellent! They also brought the vegetables and the To finish rice dish at just the right pace, so I could enjoy everything from start to finish with no stress at all!
Source:walker0226's review
hirooo0058
I had a course lunch. The Wagyu has a nice balance of lean meat and fat. The thick cut meat in particular is satisfying to eat, and people say the sauce is not too sweet and brings out the meat's natural flavor!! The side dishes like cold noodles and namul were also consistently good, and I enjoyed them very much.
Source:hirooo0058's review
Pajamasroid
The quality of the meat is high, and each cut is prepared with care, making every dish Manzoku. The staff are also very attentive, and their pleasant service leaves a strong impression.
Source:Pajamasroid's review
249
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Photograph:どくだみちゃん
YAKINIKU A FIVE Toku is a restaurant where you can enjoy All you can eat A5 Kuroge Wagyu (Japanese Black beef).
Located on the 9th floor of a building, it offers views from the counter seats. It also has Semi-private room seating, which is a nice touch because you can dine without worrying about the people around you.
Photograph:kzk926
This restaurant offers a full range of All you can eat options. It is popular because you can enjoy high quality A5 grade meat to your heart's content and leave Manzoku.
Every cut has beautiful marbling, and you can really taste the differences in flavor from one part to another.
Photograph:JJじゅん
At lunchtime, the "A5 Kuroge Wagyu (Japanese Black Wagyu) koune (part of the brisket) set meal" is available. "Koune" refers to a rare cut from the shoulder brisket, with only about 2kg taken from a whole cow.
It is seasoned with a salt based sauce and is said to taste great even on its own. The balance of marbling is excellent, and each bite is said to be full of flavor.
I was able to enjoy a relaxed meal in the calm atmosphere of the restaurant. Every cut of meat that came out was A5 grade, with a truly melt in your mouth tenderness. I was especially impressed by the assortment of rare cuts, which had rich flavor.
Source:https://tabelog.com/en/tokyo/A1301/A130101/13214596/dtlrvwlst/B512764759/
Hino Tadataka
The Yakiniku menu is also extensive, and each cut of meat comes with information such as its production region and part, which made the meal even more fun. What I especially recommend is the Yakiniku, which goes perfectly with the house-made sauce. The flavor of the sauce brings out the meat’s savory taste, creating an excellent balance.
Source:Hino Tadataka's review
cookie37531213
The initially served assortment and steak alone were enough for Manzoku. We also ordered Outside skirt and tongue, and everything was delicious.
Source:cookie37531213's review
162
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Photograph:グルメ大家さん
Yakiniku Coco Nemaru Ginza is a direct outlet of Yamaguchi Chikusan in Mogami, Yamagata Prefecture. This Yakiniku restaurant lets you enjoy Mogami-gyu (Mogami brand beef).
The interior has a chic and calm atmosphere. The warm, sincere service from the staff is also part of its appeal.
Photograph:ekkbt
The highly impactful 1-pound "MOGAMI WAGYU SIRLOIN POUND STEAK".
The staff grills the meat for you and even cuts it up, too. You can enjoy it with the special sauce, wasabi, and salt, changing up the flavor as you go.
Photograph:はるのかぜ525
You can also enjoy standard Yakiniku items such as tongue and Outside skirt.
One item on the menu is the "Thinly Sliced Premium Tongue." It is said to be delicious, with a pleasantly crisp texture. Adding lemon juice gives it a light, refreshing taste.
ＡＫ.
The restaurant’s signature 1pound steak was filling and delicious(*^^*)They grilled the thick cut marbled meat right in front of us in a really luxurious way, and that alone got my appetite going！！It was best with wasabi. The sauce goes well with white rice♪
Source:ＡＫ.'s review
you.terrano
I’ve visited before, but it feels like both the service and the quality of the meat have improved even more than last time! It was already really delicious, so it’s amazing that it could get even better
Source:you.terrano's review
mac391
The one-pound 450g steak is hearty and offers outstanding Manzoku. Mogami-gyu (premium Yamagata beef) is rich with fat marbling, and it stays tender whether you eat it rare or cooked more through. The marbling before grilling was beautiful too…!
Source:mac391's review
62
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Photograph:エリンギ6451
Sumibi Yakiniku・Kankoku Ryori KollaBo Ginza Ten is a restaurant where you can enjoy the flavors of 17 famous restaurants from Korea all at once. They source top grade A4 and A5 rank kurokegyu (Japanese Black Wagyu) directly from producers.
It is located just steps from Ginza-itchome Station on the Yurakucho Line, so access is easy.
Photograph:hiro_0627
The Korean dish samgyeopsal can be enjoyed at this restaurant.
Reviews say the meat is not greasy and goes down light. It is served in a generous assortment, making it a highly satisfying dish.
Photograph:4b38f327312
They also offer a full lineup of standard Yakiniku menu items.
The "karubi (short rib)" in particular is said to have the perfect amount of fat and a melt-in-your-mouth taste. The "tan (beef tongue)" and "rosu (loin)" are cut thick and have a juicy flavor.
スーパー金太郎
The samgyeopsal (grilled pork belly) wasn’t too greasy, and it had a fairly light taste that made it easy to eat! You can choose sweet or spicy yangnyeom chicken (Korean seasoned fried chicken), and the spicy one had a real kick in the aftertaste and was very good! If you like spicy food, definitely give it a try.
Source:スーパー金太郎's review
milliejasmine
It was a great choice for a casual get-together! The Yakiniku is grilled over charcoal, and it tastes great too. The portion size was satisfying. I also liked the seafood tteokbokki because it had a proper spicy kick.
Source:milliejasmine's review
とももん97249
The samgyeopsal and samgyetang were excellent. The choregi salad and premium tongue were also delicious! Every dish was good. The seasoning was just right.
Source:とももん97249's review
539
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Photograph:tabelog.com
Yakiniku Toraji Ginza 6-chome Ten is easy to get to from Yurakucho Station and Shimbashi Station.
The interior of this restaurant, created around the concept of a "hidden retreat in Ginza," features a wood-grain design. It has a modern and refined feel, letting you enjoy your meal away from the bustle of the city. It is said to be a comfortable place to spend time.
Photograph:Hanae0604
This restaurant does not focus on branded wagyu (Japanese beef), but instead selects the ingredients that are in the best condition at the time.
The Outside skirt and short rib are said to be well coated in sauce. The tongue is served with refreshing green onion salt.
Photograph:おデブなみっちゃんNEW
The Wagyu assortment lets you enjoy fresh cuts of meat with beautiful marbling.
When you take a bite, rich flavor that melts in your mouth spreads across the palate. The Chuck Eye Roll in particular is said to be excellent, with juices overflowing as you chew.
ChappiTW747
The meat is delicious too! The service is good too! And even the side menu items are tasty. It is exciting even in the moment of grilling the atsugiri tan (thick cut beef tongue) (they time 30 seconds with a timer). The tantanmen (spicy sesame noodles) to finish the meal is also excellent.
Source:ChappiTW747's review
yoiko661
The yakiniku (grilled meat) is good too, but the tofu Chige Hot Pot is especially tasty. The bubbling stone pot is filled with plenty of tofu and vegetables, and it feels gentle on the body. The chili pepper gives it a nice kick, and the heat really gets your appetite going.
Source:yoiko661's review
shin12t7777
We enjoyed a good meal in a spacious, relaxing setting. We had the course menu, and everything was very good, including the service.
Source:shin12t7777's review
113
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Photograph:はらへり呑んべぇ
Osaka Yakiniku・Horumon Futago Ginza Ten is a restaurant where you can enjoy Yakiniku centered on Horumon.
The interior is carefully designed with Korean restaurants in Osaka as a reference. Tabletop grills and pipe chairs line the space, giving it a nice atmosphere. It is a casual Yakiniku restaurant that is easy to drop by.
A dish that brings together popular Horumon menu items in one assortment, the "Futago Assortment." You can enjoy three kinds: "Hoso Shio," "Butsugiri Here," and "Maboroshi no Harami."
The Horumon dishes are well liked because none of them are seasoned too heavily, so they stay tasty all the way to the last bite.
Photograph:483097
The limited-quantity "Kuroge Wagyu (Japanese Black Wagyu) Hamideru Karubi" is one of the restaurant's recommended menu items. A bold single slice of about 250g of Spencer roll is served.
It is richly marbled, and the seasoning is said to be spot on and irresistible.
While the staff were grilling, they chatted in a friendly way and helped keep the mood relaxed. The restaurant has a lively atmosphere, but it still feels comfortable, and even solo diners would not feel out of place. It is in Ginza, but you can drop in without feeling stiff, and I thought it was a place where you can casually enjoy Yakiniku.
Source:https://tabelog.com/en/tokyo/A1301/A130103/13168183/dtlrvwlst/B521825088/
さくら★桜
I ordered the All you can drink course, and the kind staff grilled each different type of meat piece by piece for us, so we could enjoy it at its best without it burning! It was great because I could also focus on talking with my friend.
Source:さくら★桜's review
idax10
This was an Osaka-style Yakiniku restaurant, and the staff grilled the meat for us. Their timing was spot on, and I was very Manzoku. The place was full of energy, with an Osaka Kyobashi-fu (Kyobashi-style) feel that made it a lot of fun.
Source:idax10's review
131