20 recommended Yakiniku spots around Hommachi Station! If you can't decide, go here

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Yakiniku Kitan Minamisenba is a Yakiniku restaurant about a 9-minute walk from Hommachi Station. Here you can enjoy aged kuroge wagyu (Japanese Black Wagyu), with the flavor concentrated to bring out more umami.

Inside, the restaurant has multiple stylish Private rooms. Private rooms are available for groups of 2 or more, making this a place where you can dine in a relaxed setting.

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When fresh Kuroge Wagyu (Japanese Black beef) is dry aged, the amino acid levels in the lean meat increase, which boosts its umami.

The signature dish is the “jukusei tan (aged beef tongue).” It is a Special thick cut tongue grilled by the staff, and it is known for its surprisingly rich flavor and texture.

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There are several courses that include a tasting comparison of popular tongue cuts and rare cuts as well. You can also order à la carte.

At lunchtime, they offer a wide range of set meals where you can grill Aged meat on the roaster set at your table while eating rice, as well as jubako (tiered box) menus with meat served over rice.

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Sojuen HANARE is a Yakiniku restaurant located about a 9-minute walk from Hommachi Station and about a 5-minute walk from Shinsaibashi Station. It is the second branch of a popular restaurant that has been run by three generations, from grandfather to parent and child.

The space is simple and chic. The 1st floor has counter seating, and the 2nd and 3rd floors have table seating, so it works well for many different occasions.

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The meat is sourced from trusted suppliers they have built relationships with over time, and they limit it to female Kuroge Wagyu (Japanese Black beef) selected for its beautiful color and the quality of its fat. Their Horumon cuts are fresh too, and are said to grow more flavorful with every bite.

Another plus is that each table's roaster is equipped with an exhaust duct, so you can enjoy Yakiniku without worrying about the smoke.

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The rare Wagyu tongue called kuro-tan (black tongue) is especially popular. It is cut on the thicker side, and people say it tastes great grilled and eaten simply with wasabi for a fresh finish.

They also offer a full range of side dishes like namul (seasoned vegetable side dishes) and salads, along with plenty of alcoholic drinks. The rice, cooked from a blend chosen to pair well with Yakiniku, is also said to be very good.

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Yakiniku Manno Shinsaibashi Ten is a Yakiniku restaurant located about an 11-minute walk from Hommachi Station, along Sankyubashi-dori Street. The restaurant offers around 80 different cuts of beef.

The space has the warm feel of a log house. It has counter seats with small shichirin (charcoal grills) built in, as well as Semi-private room seating around round tables.

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One thing that stands out is that if you sit at the counter, you can order the meat one slice at a time. It is a style that lets you compare different cuts and try small portions of premium meat if that is what you are looking for.

There was also a review saying that even if you are not sure how long to grill it, the staff will guide you, so you can feel at ease.

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For table seating, the courses and assortments come recommended. They include All you can drink, and people say you can enjoy plenty of popular cuts.

Because they buy whole Wagyu cattle, they can also offer rare cuts and serve fresh Horumon. At lunchtime, they also offer reasonably priced Kuroge Wagyu (Japanese Black beef) menu items.

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Fukushige Horumon Osaka Ten, about a 9-minute walk from Hommachi Station, is a Yakiniku restaurant run by a Kuroge Wagyu (Japanese Black beef) specialty shop founded in 1969.

It has a spacious tatami-floored zashiki (traditional floor seating) area, making it perfect for groups. Every seat is equipped with a smokeless roaster that pulls in the smoke.

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They serve whole purchased A4 to A5 rank Kuroge Wagyu (Japanese Black beef) from Kagoshima Prefecture. You can enjoy richly flavored cuts, including rare parts.

Their specialty is the "Outside skirt," a cut from the cow's diaphragm. The limited quantity "Maboroshi no Harami" is also popular for its sweetness and tender texture.

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There are several courses to choose from, including multiple hearty options big enough to leave you completely full. Another feature is that they can put together a course to match your budget.

The dishes coated in the house-made sauce are also popular. The bold seasoning seems to make rice and alcohol go down easy for many people.

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Nama Horumon Itadaki Sakaisuji Hommachi is located on Kitakyuhojimachi-dori, between Osaka’s busy downtown area of Shinsaibashi and the business district of Hommachi. It is a Yakiniku restaurant centered on fresh Horumon.

The space is bright and casual. On the first floor, there are counter seats that are easy to use even when dining alone, and on the second floor, there are table seats for groups.

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They offer a wide variety of Horumon shipped direct from the production region with a focus on freshness, and no matter what you order, it is said to have hardly any off notes and great flavor.

The popular “Maru-chan” is a small intestine cut known for its plump texture and sweet fat. It comes with salt sauce or miso sauce, so you can enjoy comparing the two.

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They also serve meats other than Horumon, including lean Kuroge Wagyu (Japanese Black beef), sausages, and lamb chops.

The drink menu is also extensive. Several reviews said it is a comfortable place where you can casually eat and drink with friends, helped by the pleasant service from the staff.

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Omi Beef Senmonten Manyo Maedatei is a specialty restaurant for Omi gyu (Omi beef), located on the second floor of a building near Exit 17 of Sakaisuji-Hommachi Station. It is popular for letting guests enjoy Omi gyu as Yakiniku, sukiyaki, and steak.

The restaurant has several Semi-private room and Private room options, so guests can dine in a calm and relaxed setting. There is also a VIP room limited to one group, though a room charge applies.

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"Omi Beef" is one of Japan's three major Wagyu brands. It is a rare brand because the available quantity is limited, but this restaurant is a certified authorized dealer, so you can enjoy it at reasonable prices.

The Yakiniku is said to be excellent, with each cut prepared by skilled artisans to bring out the most umami.

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A popular course lets you compare 6 different cuts of Omi gyu (Omi beef). You can also enjoy Horumon from Omi gyu.

At lunchtime, they offer good-value set menus of Omi gyu with rice, soup, and salad.

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"Yakiniku Marushima Honten" is a Yakiniku restaurant on the second floor of a building along Chuo Odori, right by Exit 9 of Hommachi Station. This hideaway spot is run directly by a meat wholesaler and has been in business for more than 60 years.

The casual space is also perfect when you want to enjoy Yakiniku with a group in a lively atmosphere. There are also counter seats for smaller groups.

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They offer Kuroge Wagyu (Japanese Black beef) raised in (Each) area of Kyushu and branded beef from across Japan at prices only a wholesale meat supplier can offer.

One highlight is that you can grill Kuroge Wagyu steaks yourself and enjoy them fresh off the grill. The thick cut tongue is especially recommended with their house blended salt.

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At lunchtime, you can enjoy set meal options such as the "Nakaochi Kalbi set meal" and the "Simmered Hamburger Steak set meal."

The menu item in the photo is the "Yakiniku set meal." The meat is seasoned on the sweeter side, and it is so tasty that it goes perfectly with rice.

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“Seiniku Oroshi Donya Chokuei Yakiniku Ten Gyujiro Hommachi Ten” is a Yakiniku restaurant directly run by a meat wholesaler, located in Shinsaibashisuji Shopping Street about a 4-minute walk from Hommachi Station.

Inside, the wooden latticework creates a modern Japanese feel, and the space is well liked for being cozy and comfortable, making it easy to enjoy a relaxed meal.

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Because it is a meat wholesaler, every cut selected by its skilled staff is said to be fresh and full of flavor. The restaurant also serves Kuroge Wagyu (Japanese Black Wagyu), including A5-grade Kobe Beef.

The popular choice is an assortment that lets you compare and enjoy different cuts little by little.

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What is popular at lunchtime is the “Choose Your Favorite! Kuroge Wagyu (Japanese Black Wagyu) Yakiniku set meal.” For the main Yakiniku, you can choose either thin sliced short rib or lean meat. There is also a wide range of side dishes and Rice bowl options, with more than 20 combinations in total.

It is also fun to arrange it into a Yakiniku Rice bowl by coating the grilled meat in sauce and placing it over rice.

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Yakiniku Yodoyabashi Ushi no Zen is about a 7-minute walk from Sakaisuji-Hommachi Station, near Semba Building. It is on the first floor of the building, marked by a black exterior wall and an entrance that looks like a white gate.

Inside, the restaurant has the calm feel of a traditional Japanese restaurant. It mainly offers Private room and Semi-private room seating, and even small groups can use a Private room.

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The meat served here is A5 rank Kuroge Wagyu (Japanese Black beef) from Miyazaki and Kumamoto. You can also enjoy beautifully marbled cuts with fine fat.

Their specialty is the "thick-cut premium salted tongue," which has a nice bite and is full of juices. They also serve steak made with the "Special Chateaubriand."

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The menu includes assortments, A la carte options, and several courses. Even at lunchtime, there is a full lineup of authentic Yakiniku sets that you can grill to your liking and enjoy.

Popular courses come with All you can drink and let you enjoy Japanese Black Wagyu lean cuts, roast, Outside skirt, and more.

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Let it Beef is a talked-about spot where you can enjoy Yakiniku made with grass-fed beef raised in rich natural surroundings.

Inside, the stylish space is filled with sleek tables, and it also has Semi-private room seating, so you can enjoy Yakiniku in a relaxed setting.

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Grass-fed beef comes from cattle raised on grass alone, and it is known for lean meat with a rich flavor. They also offer Kumamoto Aso Homoku Wagyu Akaushi, beef known for its flavorful lean meat.

They are also particular about how the meat is prepared, with options such as wara-yaki (straw searing), where they light straw right in front of you and grill the Outside skirt to give it a smoky aroma.

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The beautiful presentation of ingredients like meat and vegetables is also well liked. The "Surprising Tamatebako" features carefully packed cuts of grass fed beef and Akaushi (Japanese Brown beef) in a three tiered box, and it brightens up the table.

You can enjoy the "Surprising Tamatebako" in the Special course for special occasions, "Please Please Me".

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Yakiniku Kameda Minamisenba Ten is a popular spot where you can enjoy reasonably priced and delicious Yakiniku in an interior with an old fashioned downtown feel.

The casual space has both counter and table seating with simple chairs. It stays open late into the night, so it is also recommended for late night visits or as a second stop.

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The restaurant is well liked for its wide menu, and people say everything tastes great. You can enjoy a broad selection including Wagyu, pork, chicken, and fresh Horumon.

The specialty is the "Shitamachi no Banmeshi Set." It comes with rice chosen for its great taste and the restaurant's popular meats, and the meat seems to go perfectly with the rice.

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You can also order Yakiniku menu items in half portions. That makes it perfect when you want a little more to eat or when a small group wants to try a variety of cuts.

The drink menu is also extensive, and popular options include original shochu drinks with shochu, soda.

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About a 10-minute walk from Hommachi Station, Urasenba Yakiniku Jo to Shippo is a Yakiniku restaurant directly run by a beef specialty wholesaler with more than 30 years of experience.

The space has a warm feel, with an interior that makes the most of the wood grain. A shichirin (small charcoal brazier) is brought to your table, and you grill the meat over the charcoal fire inside it.

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They offer a lineup of richly flavorful dishes, including Kuroge Wagyu (Japanese Black Wagyu) steak cuts and very fresh Horumon.

With the course menu, you can also compare different cuts of Kuroge Wagyu, and the bright presentation is also well liked.

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Because they grill it over charcoal, one of the highlights is getting to enjoy Yakiniku with the aroma of charcoal.

The alcohol menu is also extensive, and original drinks made with shochu with shochu and frozen lemon or orange are also popular. They also have a good selection of non-alcoholic drinks.

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Yakiniku Nanatsuboshi Shinsaibashisuji Ten is a Yakiniku restaurant run directly by a butcher shop, located about a 10-minute walk from Hommachi Station. It is known for its delicious Special kuroge wagyu (Japanese Black Wagyu).

The Japanese modern space is decorated with calligraphy written in brush strokes. They also have spacious table seating and Private rooms for 2 people or more.

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The tables are equipped with smokeless roasters. That is another nice point, since you can enjoy your meal without worrying about smoke.

Multiple reviews mention the good service from the staff, and you can enjoy Yakiniku in a comfortable space with pleasant service.

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The restaurant name “Nanatsuboshi” is said to come from the idea of offering seven kinds of rare star cuts from Kuroge Wagyu (Japanese Black Wagyu).

You can choose based on your budget, from a standard course that lets you compare five kinds to a luxurious course where you can compare seven kinds of Kuroge Wagyu.

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Kuroge Wagyu Yakiniku Ieyasu, about a 9-minute walk from Hommachi Station, is known as a place where you can enjoy high-quality Kuroge Wagyu at reasonable prices, including Kobe beef.

The bright interior has roasters and exhaust ducts installed at the tables, so you can relax and enjoy your meal in a comfortable space.

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The brand of Kuroge Wagyu (Japanese Black beef) available changes depending on the day, but one of the highlights is that you can enjoy female cattle such as Saga-gyu (Saga beef) and Kobe-gyu (Kobe beef).

They also offer a luxurious assortment of Kuroge Wagyu cuts such as tongue, lean meat, and Outside skirt. Assortments of family-friendly sausages and kalbi (Korean-style short ribs) are also said to be popular.

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At lunchtime, they offer set and set meal menus. The "Limited quantity! Meibutsu Yakiniku lunch" is served already grilled, so it is perfect when you want to quickly enjoy some great meat.

The meat is thick yet tender, and it goes perfectly with rice.

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Gyuho, about a 6-minute walk from Hommachi Station, is popular for its semi-custom-made course tailored to each guest, where you can casually enjoy top-quality Domestic Japanese Black Wagyu.

The interior has a calm design with a Japanese feel. On the first floor, there is counter seating overlooking the garden, and on the second floor, there are also Private rooms with a sense of privacy.

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The specialty here is the "Omakase course" chosen by the owner, who holds the title of "Niku-shi (meat master)," a mark of a meat professional. If you tell them your preferences, they will customize the course for you.

At the counter seats, another draw is getting to watch up close as the owner explains each cut and grills the meat to just the right doneness.

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You can also order à la carte, and they also offer rare cuts such as tsurami (beef cheek) and eri (a lean cut with rich umami).

Their weekday-only lunch is also popular. You can casually enjoy Yakiniku grilled over binchotan (high-grade white charcoal), just like at dinner.

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Sumibiyaki Mizu Shichirin Yakiniku Takumi Tajima Honmachi, about a 3-minute walk from Exit 7 of Hommachi Station, is a Yakiniku restaurant where you can also enjoy All you can eat kuroge Wagyu (Japanese Black beef).

The interior has a chic look throughout. They offer spacious table seating and zashiki (tatami floor seating), and there are also calm Semi-private rooms.

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A small stove called a mizu-shichirin (small tabletop grill with water in the base) is set on the table, and the meat is grilled over bincho-zumi (high grade charcoal).

The key point is that the power of the steam helps the meat cook up juicy and tender. Rather than focusing on specific brands, they serve the recommended Kuroge Wagyu (Japanese Black Wagyu) of the day.

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You can also enjoy A4 and A5 grade Miyazaki-gyu (Miyazaki beef), known for its rich umami. A popular choice is the "Miyazaki-gyu 5-kind assortment".

There is also an All you can eat plan that includes Miyazaki-gyu. Guests like that it offers not only a wide variety of meat cuts, but also seafood and grilled vegetables.

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YAKINIKUEN Nindoki Sakaisuji Hommachi Ten is a branch of the Yakiniku restaurant whose Honten is in Higashi-Shinsaibashi, where you can enjoy Domestic beef selected for its freshness and quality.

Although it is in the basement of a building, it has a bright and calm atmosphere. They can move the partitions around, so it can also be used like a Semi-private room depending on the size of your group.

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The signature dish is "Atsugiri Negi Tsutsumi Tan (thick cut beef tongue stuffed with chopped green onion)." It is served in a style where slits are cut into the thick beef tongue and finely chopped green onion is packed inside.

As the outer beef tongue cooks, the green onion steams inside and absorbs the meat juices, making it tasty with a pleasant springy texture.

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The "shabu-yaki," where thinly sliced Wagyu beef is topped with negi (green onion), grilled on just one side, and then rolled up to eat, is popular, as is the Horumon with no off notes.

They also offer a course where you can try about 10 popular dishes, and the alcohol menu is extensive.

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Yakiniku Okini Ryotaro is a Yakiniku restaurant located a 10-minute walk from Hommachi Station. The owner, a former comedian, runs the restaurant with the hope that customers will have a great time.

On the first floor, there is counter seating where you can also enjoy chatting with the staff, and on the second floor, there is table seating that makes it easy to enjoy lively conversation with your group.

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You can also enjoy the live feel of watching beautifully marbled Kuroge Wagyu (Japanese Black beef) with clean fat being sliced right in front of you.

One highlight of the Chateaubriand is that you can choose sizes from 50g up to a thick 400g. It is perfect whether you want just a little or want to share a hearty cut of meat with friends.

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The "Wagyu tororo-yaki shabu" is a dish of thinly sliced Wagyu, quickly seared, then enjoyed with a sauce made by mixing grated yamaimo (Japanese mountain yam) tororo and egg yolk.

At the counter seats, the staff grill it for you, and people say chatting with them is part of the fun.

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Niku-yaki Izakaya Mahoro is in a location with easy access from Hommachi Station and Shinsaibashi Station. It is a place where you can grill meat right at your table while eating and drinking in an izakaya-style setting.

Beyond the casual table seating lined with round stools, there are also more relaxed seats with chairs that have backrests and sofas, where you can take your time and unwind.

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They also offer Special cuts such as ramushin (a rare cut from the center of the round) from Japanese Black Wagyu and Sirloin cap from the tip of the rump.

The "Extra Thick Beef Tongue Steak" is also a popular cut, and people love enjoying the thick slices simply with salt or lemon juice.

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They also offer a wide range of izakaya style dishes, including seafood you can grill yourselves and enjoy just like Yakiniku, bacon, and easy snacks like Kara-age and French fries.

The drink menu is also well stocked, with Japanese sake, makgeolli, and soft drinks, and they also have All you can drink plans.

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Itamae Yakiniku Ichigyu Shinsaibashi Ten is located about a 7-minute walk from Hommachi Station, along Junkemachi-dori Street. This Yakiniku restaurant is particular about using female Kuroge Wagyu (Japanese Black beef).

The interior has a clean feel with white as the main color. There are lively counter seats, Semi-private room seating like box seats, and zashiki (tatami seating) for larger groups.

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At the counter seats, you can watch the meat being cut right in front of you, so they are recommended for people looking for a live, immersive experience.

Rather than focusing on brands, the restaurant buys a whole female cow in the best condition at the time, and you can also compare different rare cuts of meat.

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The signature dish is the "Manager Special sudare steak," made by cutting a large piece from a high quality cut, scoring it with fine cuts so it cooks through easily, and serving it that way.

They are known for a lineup of dishes that let you fully enjoy the good flavor of the meat, including melt in your mouth Strip loin and sweet tasting Chateaubriand steaks.