Enjoy amazing Yakiniku around Nakano Station! 20 popular spots meat lovers should check out

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"Horumon Jinsei Taro-chan" is located on Fureai Road, an area lined with restaurants, about a 2-minute walk from the north exit of Nakano Station. You can enjoy Yakiniku centered on Wagyu Horumon.

The lively interior feels like a casual izakaya. With about 16 seats, the space is compact, making it a good choice when you want to enjoy Yakiniku in close company with people you know well.

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The Horumon they serve comes from Japanese Black Wagyu or "Kobe Beef." Their other meats include Tajima-gyu (Tajima beef), raised in Hyogo Prefecture, which is also the root of Japanese Black Wagyu, as well as top grade Kobe Beef.

They serve female cattle, which have a low melting point, so the fat melts quickly. People say even those who do not usually like fatty meat can enjoy it.

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The signature dish is the “Taro-chan assortment.” It is an assortment of four rare cuts of Tajima Ota-gyu (Tajima Ota beef) and the day’s recommended Horumon.

You can enjoy high quality meat at a good value, with different seasonings such as salt and sauce. They will prepare the assortment to match your group size, and since it is a popular menu item, it is best to order early.

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Yakiniku Toraji is located in Sanbangai, about a 3-minute walk from the north exit of Nakano Station, in a narrow alley lined with many places to eat and drink. Founded in 1946, it has long been a favorite mainly among locals.

The retro interior still keeps the feel of when it first opened. The first floor mainly has table seating, and the second floor also has zashiki (tatami seating).

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The restaurant mainly serves Kuroge Wagyu (Japanese Black Wagyu) from Kagoshima Prefecture. They source their meat from trusted suppliers they have worked with for many years.

Their specialty is Horumon coated in the miso-based sauce that has been passed down since the restaurant first opened.

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In addition to Yakiniku, they offer a wide range of side dishes such as chijimi (Korean pancake), homemade kimchi, and reimen (cold noodles). It seems many people like to finish their Yakiniku meal with reimen.

At lunchtime, the lunch sets are popular. They are said to be a good deal, and come with soup, salad, kimchi, and more.

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"Nikushou Ueno" is a Yakiniku restaurant located about a 5-minute walk from the north exit of Nakano Station, right in front of Seiyu Nakano. You can enjoy Kuroge Wagyu (Japanese Black beef) specially selected by a chef with more than 40 years of experience as a Yakiniku artisan.

The interior has a woody design. There is also an area like terrace seating, making it easy to enjoy a casual meal.

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Rather than limiting itself to one specific production region, the restaurant sources and serves the highest quality meat available at that time.

They also change the thickness and cutting method depending on the cut of meat. Multiple reviews say you can really tell the high quality of the meat.

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If it’s your first visit, the "Special Course" is a good pick. You can enjoy both meat that tastes great with salt and meat coated in sauce. It also includes "yaki-shabu," where you quickly grill Strip loin and enjoy it.

You can also order a la carte, and reviews say everything is tasty, including the Horumon.

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"Yakiniku Rien" is a popular spot about a 2-minute walk from the north exit of Nakano Station, tucked away on a side street off Fureai Road. It is popular for enjoying Yakiniku and Korean food.

Founded in 1987, this restaurant has been loved for many years. It has a calm atmosphere with the warmth of wood, and also offers loft seating and Private rooms with Sunken kotatsu seating.

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The meat they use is all A4-grade Wagyu or higher. They source fresh cuts from trusted suppliers and serve them to guests.

Several reviews say the tongue is especially good. They offer "jo-tan (premium tongue)" as well as thick-cut tongue, so you can compare different tongue cuts.

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The Korean menu also offers a wide variety of options. The Hot Pot and soups, based on a broth made by slowly preparing beef bones over several days, are also popular.

The photo shows the “Rien Tokusei Reimen.” This cold noodle dish features red, spicy noodles that you first enjoy as they are, then add the soup partway through and continue eating.

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Shio Horumon Sato is a restaurant tucked behind Nakano Broadway, known as a mecca for subculture, where you can enjoy Yakiniku and kappo (traditional Japanese course-style cooking).

The exterior is marked by lanterns, a noren (traditional shop curtain), and a wooden lattice door that gives it a classic Japanese feel. Inside, there are counter and table seats, creating a calm and relaxed space.

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When you place an order, a small shichirin (charcoal brazier) is set on the table, and you can grill the meat over the charcoal inside and enjoy it.

The specialty Horumon is known for being fresh and free of off notes. It has a great reputation for having plenty of umami even when simply grilled with a sprinkle of salt.

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Among the meat dishes, there is also a reservation-only Special menu item called "gokuatsu tan-shin steak (extra-thick tongue center steak)," which has a very hearty portion.

Original side dishes are also popular, such as green peppers topped with minced meat mixed with spicy spices and yakisoba (fried noodles) with motsu (offal) added.

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Taishu Horumon Nikurikiya Nakano Kitaguchi Ten is a Yakiniku restaurant on the second floor of a building along Fureai Road, a narrow lane lined with many shops in the Nakano Station North Exit area.

The space has a retro feel that brings to mind the 1950s. It stays open straight through from daytime to night, so you can casually enjoy Yakiniku whenever you like.

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They offer a wide selection of fresh Horumon. If you are not sure what to choose, the recommended item is the "Meibutsu Niku Assortment." It is an assortment of 3 kinds of pork Horumon and 4 kinds of beef Horumon.

It also includes their popular liver, and some reviews said that even people who are not usually fans of Horumon found it tasty.

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"Shirokoro Matsuri" uses shirokoro (pork large intestine). It is marinated in sauce while still long, and the key is to grill it without cutting it. When eating, you cut it with scissors and enjoy it.

The drink sizes are also large, and there is a wide selection on the drink menu, with an emphasis on sours.

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Tareyama Nakano Ten is a Yakiniku restaurant located about a 6-minute walk from the north exit of Nakano Station, along Waseda-dori. It is a standalone house-style restaurant marked by its white exterior walls.

The interior has a calm atmosphere with brown tones as the base. It is perfect whether you are on your own or with family or a group and want to enjoy Yakiniku at a relaxed pace.

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A key feature here is that they serve Special cuts of meat coated in house-made miso sauce and other seasonings. Even the standard tongue, which is usually served with salt, comes with either green onion salt or miso sauce.

The good flavor of the meat and the savory umami of the sauce come together so well that they seem to make rice and alcohol go down easy.

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In addition to beef Horumon and pork Horumon, they also offer chicken skin, cartilage, and kalbi (short ribs). You can enjoy textures and flavors that are different from beef and pork.

You can also order the meat in half sizes, so it is a good option when you want just a bit more or want to try something new.

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Yakiniku Kazoku Nakano Ten is a Yakiniku restaurant on Showa Shinmichi near Nakano Broadway in the north area of Nakano Station. Reviews say it feels clean, has the warm touch of wood, and offers a comfortable atmosphere.

The restaurant has spacious table seating and raised koagari (platform seating) where you take off your shoes.

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Each table comes set with a roaster filled with charcoal. The Yakiniku here is known for the nice smoky aroma from the charcoal.

The menu also includes items named after the restaurant, such as Kazoku Steak and Sankyodai-yaki. The meat focuses mainly on Wagyu, and it seems to be cut on the thicker side.

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There is a wide range of options, including assortments with small portions of popular meats and plates with a larger serving of a single kind. You can also order a course.

The side menu is also extensive, and you can try a Myanmar home style dish: a soup made by simmering beef and corn.

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Horumon Yakiniku Kochan is about a 1-minute walk from the station square at the north exit of Nakano Station. It is on the second floor, up the stairs from the entrance with a noren (traditional fabric curtain) hanging at the front.

The compact interior has about 14 seats, mainly counter seating. It is a good pick when you want to enjoy Yakiniku in a calm setting, either solo or with a small group.

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A small shichirin (charcoal brazier) is placed right in front of you, and you grill meat and vegetables yourself over the charcoal inside.

The menu centers on fresh Horumon. It is carefully prepared, so it has very few off notes.

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One feature here is that many items, including kimchi, vegetables, finishing rice dishes, and meat, are offered at the same price. You can also order two same priced items as a Combo with half portions of each.

They also offer a good value set menu that comes with a variety of meats and grilled vegetables.

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Jingisukan Yoichi Nakano Ten is about a 3-minute walk from the north exit of Nakano Station, tucked away in a narrow alley connecting Fureai Road and Showa Shindo. It is a jingisukan (grilled mutton dish) specialty restaurant, where you cook and enjoy lamb on a dedicated iron pan.

The softly lit interior creates a calm atmosphere. There are counter seats and Sunken kotatsu seating where you take off your shoes.

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They serve lamb raised on pasture in Australia. They use charcoal and cook it in a mountain-shaped iron pan. The restaurant is fully equipped with ventilation, so you can enjoy your meal without worrying about smoke.

The photo shows the "Special lamb Chuck Eye Roll." They are particular about freshness, and the meat is delivered directly chilled rather than frozen.

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Special cuts of lamb such as Chuck Eye Roll are said to be full of flavor and easy to eat even without dipping sauce.

Even if it is your first time trying jingisukan (grilled mutton barbecue), you can feel at ease because the staff will advise you on how to cook it. The restaurant's original yakumi (condiments), which add a nice accent to the flavor, are also popular.

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"Yakiniku Mikichan" is a Yakiniku restaurant on the east side of Nakano Broadway, along Fureai Road. You can grill and enjoy A4 and A5 rank Wagyu yourself.

The interior has the warmth of wood. With many cheerful staff members, the restaurant is also said to have a friendly atmosphere.

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The menu centers on Wagyu. Along with popular cuts like short rib and Outside skirt, you can also enjoy rare cuts.

The signature dish is "Thick Cut Salted Tongue." The steak-like thick-cut tongue is best cooked standing up so you can grill the sides too.

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Some reviews say that even the otoshi (small appetizer served at the start) is good. The snack menu is also full of items that pair well with alcohol.

The alcohol menu is extensive, with a wide range of Japanese whiskies available. They also offer wine, sours, and more.

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"Jingisukan Rakutaro Nakano Ten" is located about a 3-minute walk from the south exit of Nakano Station, near Nakano Post Office. Here you can enjoy Yakiniku made with Hokkaido lamb.

The interior has a woody, clean feel. There are counter seats that are easy to use even when dining alone, as well as table seating that works well for enjoying a meal with friends.

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The meat served here is lamb delivered directly from Hokkaido. They source it fresh, never frozen, which gives the lamb its tenderness and very few off notes.

You can start with a set of Jingisukan (grilled lamb yakiniku), then add more items like lamb Chuck Eye Roll, liver, and Heart.

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The “All you can eat and drink” option for groups of 2 or more is also popular. You can choose 90 or 120 minutes, and within the time limit you can enjoy All you can eat lamb Chuck Eye Roll, shoulder, lamb sausages, and more.

The All you can drink plan includes draft beer, sours, and soft drinks, making it perfect when you want to eat and drink a lot.

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Gyuzando Nakano Ten is a Yakiniku restaurant near the plaza in front of Nakano Station's North Exit. Its Honten is in Ikebukuro, and this is the Nakano branch of a popular spot where you can enjoy All you can eat.

The interior is bright and clean. Each table has its own exhaust duct, so you can enjoy Yakiniku without worrying too much about smoke or smells. There are also box seats.

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For the All you can eat option, there are several plans available. You can choose based on your budget, time, and mood, and you can also get All you can drink included or add it separately.

Along with a wide variety of meats, there is also a value 60-minute plan that lets you eat as much Kara-age, kimchi, and rice as you like, and it comes with All you can drink soft drinks.

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The Most Popular "Manpuku All you can eat + All you can drink (100 minutes)" lets you enjoy 70 kinds of meat, including large cuts marinated in sauce.

You can also enjoy thick cut tongue and grilled seafood, so it is a great pick when you want to eat a lot at a good value.

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Nikuyakushi Nakano Ten is a Yakiniku-style izakaya near Nakano Broadway, along the narrow alley called Hakusen-dori.

The first floor has counter seating that makes it easy to visit even on your own, while the second floor offers horigotatsu (sunken-floor seating) table seats for groups, making it easy to drop by casually.

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The specialty is Beef Tongue that has never been frozen even once. The "Beef Tongue assortment" brings together different cuts from the tongue, so you can enjoy plenty of fresh tongue as Yakiniku.

The style here is to grill it over a small shichirin (charcoal brazier). They also offer recommended meats that change daily.

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At the counter seats on the first floor, guests can enjoy Yakiniku and either grill it themselves or leave it to the staff and have it grilled for them.

People say the tongue and Outside skirt are especially good, cooked to just the right doneness. The fries, fried in beef fat, are popular too.

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Located about a 5-minute walk from the north exit of Nakano Station along Fureai Road, Sumibiyaki Horumon Manten Nakano Ten is the Nakano branch of a Yakiniku restaurant with multiple restaurants in Tokyo.

The simple and clean interior is said to have just the right atmosphere for enjoying Yakiniku in a casual setting.

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A small brazier called a shichirin (small charcoal grill) is brought to the table, and you grill the food yourself over charcoal. The charcoal adds its own toasty aroma and brings out the ingredients' natural flavor.

They serve Horumon prepared fresh that morning. They do so with the hope that guests will try a variety of cuts.

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The recommendation is the "Horumon assortment." This dish lets you compare and enjoy small portions of 8 kinds selected by the restaurant.

You can also try rare cuts that only come in very small amounts from a single animal, such as yan (between the second and third stomachs) and pai (udder).

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Horumon Yakiniku En Nakano Ten is a Yakiniku restaurant located in Sanbangai, a lively shopping street in the north side area of Nakano Station that still keeps the atmosphere of the 1950s. They offer good value All you can eat and All you can drink plans.

There are seats on the first and second floors, and the second floor also has Semi-private room seating. It is a great pick when you want to enjoy Yakiniku in a lively setting.

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Their signature item is a menu dish of meat marinated with the house sauce in a small container called a tsubo (small jar).

The sauce is aged for about 2 years and has a rich umami depth, and when it mixes with the fat of the meat, it is said to taste even better.

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The popular All you can eat plan lets you enjoy as much as you like of signature items such as "tsubo karubi (jar-marinated short rib)" and "tsubo harami (jar-marinated Outside skirt)." The selection of meats is more limited, but there is also a lunch-only plan that lets you enjoy All you can eat at an even better price.

Even at these good prices, the meat, centered on fresh Horumon, gets high marks for being tasty across the board.

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Niku no Yoichi Nakano Ten is a restaurant near the south exit of Nakano Station, along Nakano Renga-zaka. Here, you can enjoy the combination of tasty rice, with a real focus on quality, and Yakiniku.

The long, narrow interior has a Japanese modern feel. There are several box seats, so you can enjoy your meal in a relaxed setting.

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The signature item is the "Akkanniku Premium Kaidan-mori (staircase platter) Course." It features 18 kinds of small plates, mainly meat, beautifully arranged on tiered steps.

What really catches the eye is the "Chita-gyu (Chita beef) Curtain Loin." This luxurious dish uses large, thin slices of branded beef loin, quickly grilled and enjoyed.

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The lunch menu is also popular, especially the "Kamadaki Yakiniku Lunch." Rice is cooked for each person in a small kama (iron pot), so you can enjoy freshly cooked rice with Yakiniku that you grill yourself.

They use an original rice blend created together with a rice shop that has been in business for over 100 years. The rice is also said to be very good.

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Osaka Yakiniku・Horumon Futago Nakano Ten is a restaurant on the north exit side of Nakano Station, near the Nakano Kuyakusho bus stop. It is on the second floor of a building along Tokyo Metropolitan Route 420.

This is the Nakano branch of a popular Yakiniku restaurant whose Honten is in Osaka. In a clean and lively space, you can enjoy casual Osaka-style Yakiniku.

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As a rule, the staff grill the meat you order on the roaster at your table.

They are known for cooking each cut with just the right level of doneness to match the part. They even grill kuroge Wagyu (Japanese Black beef) so large it hangs over the roaster right in front of you, then cut it for you.

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They offer a wide range of meats and also accommodate small orders, so you can try a little of several different kinds.

The popular “Futago Assortment” features an assortment of recommended Horumon cuts. The sauce seasoning is also well liked, and you can enjoy comparing 5 different kinds of Horumon.

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"Yakiniku Sakaba Bego Bego" is located about a 5-minute walk from the north exit of Nakano Station, along Showa Shindo. You can enjoy Yakiniku made with kurokegyu (Japanese Black Wagyu) sourced from around Japan.

They have counter seating where you can enjoy Yakiniku in a standing style, as well as table seating where you can relax and enjoy your meal.

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There is a course where you can enjoy the restaurant’s recommended meats, with a range of cuts such as Kuroge Wagyu (Japanese Black beef) Horumon, kalbi, and Special cuts.

If you are unsure how to grill them, just ask the staff and they will kindly show you how.

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You can also order a la carte dishes and assortments. The tongue is said to be especially good.

They also offer side dishes like kimchi, as well as reimen (cold noodles) and mini-sized curry that are perfect after Yakiniku.

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Yakiniku Horumon Takeda Nakano Ten is a restaurant on the 4th floor of a building in front of the North Exit Plaza of Nakano Station. It is the Nakano branch of a Yakiniku chain with multiple restaurants mainly in the Kanto area.

The interior has the lively feel of a casual izakaya. It is perfect when you want to enjoy Yakiniku with close friends in a fun atmosphere.

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They offer a wide range of meats, from A5-ranked Kuroge Wagyu (Japanese Black Wagyu) to fresh Horumon. You grill each one yourself on a small tabletop shichirin (charcoal brazier) and enjoy it that way.

Their popular items include thick cut tongue and tongue wrapped around finely chopped green onions before grilling.

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A standout feature here is that every table comes with its own lemon sour server. If you add the All you can drink plan, you can pour it into your mug yourself and enjoy it in a self service style.

They also offer syrups and toppings, which is another nice touch since you can create your own flavor to match your taste.