All You Can Enjoy Yakiniku in Asakusa! 14 Popular Spots Where You Can Savor Great Meat

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"Ushi no Tatsujin Asakusa Ten" is a certified retailer of "Kagoshima Kuroge Wagyu (Kagoshima black wagyu)" located about a 1-minute walk from Kaminarimon, the gateway to Asakusa.

The wood toned interior is lit by soft lighting. It has plenty of spacious box seating, so you can enjoy your meal without feeling self conscious.

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You can enjoy various cuts of Kagoshima Kuroge Wagyu (Japanese Black beef from Kagoshima) with Himalayan rock salt.

The "Thick Cut Wagyu Outside skirt" and "Wagyu Beef Tongue" are menu items served on a Himalayan rock salt plate, letting you directly taste the rich flavor of the lean meat and the sweetness of the fat.

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The "Kagoshima Kurogeushi (Kagoshima Black Wagyu) Lean Meat Shio-gama-yaki (salt-crusted roast)" is a dish made by slowly roasting Shinsin (Knuckle main muscle), a rare cut of Wagyu, wrapped in shiroita kombu kelp.

Shinsin is known for its moist texture. The umami of the kombu kelp transfers into the meat, and the more you chew, the more the flavor spreads.

Photograph:肉姫《東京焼肉》

Yakiniku Kimura is a popular restaurant that serves Special Kuroge Wagyu (Japanese Black beef), with many reviews saying that every visit leaves them highly satisfied.

One of its main draws is the stylish atmosphere that feels like a kappo (traditional Japanese fine dining) restaurant. You can enjoy your meal in a calm setting while listening to jazz from the speakers.

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They serve kozashi no meshi (female Kuroge Wagyu cattle). It is known for its fine marbling even among Kuroge Wagyu (Japanese Black cattle).

The "Thick Cut Outside skirt" uses only Special Wagyu Outside skirt, and is said to let you enjoy its tender texture and deep flavor.

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The "Knuckle main muscle" is served as a large, thin slice cut by hand. Its big draw is its standout tenderness even among cuts from the round, and it is said to have a moderate amount of marbling.

Along with the sweetness of the fat, you can also taste the rich flavor of the lean meat.

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Niku no Suzuki is a Yakiniku restaurant run directly by a butcher shop, located about an 8-minute walk from Asakusa Station (Tsukuba EXP).

There are table seats and Sunken kotatsu seating, so it works well for different group sizes. The murals and lanterns with the menu written on them create a retro atmosphere.

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They serve female brand Kuroge Wagyu (Japanese Black beef) "Tamura-gyu" and "Biei Kuro-gyu" from Hokkaido.

The female Tamura-gyu is known for its rich marbling and deep flavor. If you want to enjoy well-marbled cuts, the Top blade, Strip loin, and zabuton (chuck flap) are said to be recommended.

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The popular menu item "Special Wagyu Beef Tongue" is cut to about 1.5 cm thick. It is thick and satisfying to eat, and you can enjoy it almost like a steak.

It is nicely marbled with fat, and the more you chew, the more flavor comes out.

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Yakiniku BEAST is a Yakiniku specialty restaurant that focuses on Ota-gyu (Ota beef), a Tajima-gyu (Tajima beef) brand that is rare in the Kanto area.

At the counter seats, dishes are served one by one, which adds to the appeal by letting you enjoy the meat almost like sushi. They hand cut each slice and grill it over charcoal for you.

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They carefully prepare cuts from the whole Ota-gyu (Ota beef), including assortments and Horumon, and serve them while still fresh.

The “Ota-gyu Jō Harami” is a popular menu item known for its tender texture. It is said to have just the right amount of marbling, with the rich flavor of the lean meat packed in.

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The “Ota-gyu (Ota beef) negi-maki Premium Loin” is a dish that pairs melt-in-your-mouth meat with crisp green onions.

The natural flavor of the beef is lifted by the sharpness of the green onions, giving it a light finish. Some people also said it is easy to enjoy even if you are not a fan of fatty meat.

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Asakusa Yakiniku Tan-Oni, about a 2-minute walk from Asakusa Station, is a Yakiniku restaurant that pays close attention to everything from sourcing and prep to cooking methods.

The stylish interior, done in chic tones, has both table seating and ozashiki (tatami seating). It has a cozy feel that makes you want to stay awhile.

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The standout item here is Beef Tongue. They age it in a refrigerated display case by the entrance, then grill it over charcoal before serving it.

The "Thick Cut Premium Beef Tongue" in the photo is thick and meaty, yet so tender you can bite through it with ease, letting you enjoy its concentrated flavor.

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The lunch-only popular menu item “Oniku Rice bowl” is a dish topped with a well-balanced assortment of steaks such as Sirloin cap and Top sirloin.

Between the meat and the rice is cabbage dressed with sauce, which adds a nice accent in both texture and flavor.

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Ittogai Yakiniku Gen Asakusa Honten is a Yakiniku restaurant located behind Asakusa ROX.

The interior combines the warmth of wood with a chic atmosphere. It also has Semi-private rooms separated by roller curtains, so you can relax and enjoy your time.

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This restaurant lets you enjoy high quality A5 rank Kuroge Wagyu (Japanese Black beef), including rare cuts.

Only a restaurant committed to buying whole cattle can offer "loin" as trimmed cuts. The balance of lean meat and fat is said to be just right, with an irresistible deep aroma.

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The "whole cow 6-cut assortment" can be ordered from 2 servings. This set comes with a total of 6 different cuts, including Matsusaka-gyu (Matsusaka beef) tatebara (rib plate), Outside knuckle, and Tri-tip.

You can enjoy changing up the flavors by adding sauces like a salted sesame oil sauce or a sweet sauce.

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Yakiniku Yaichi is a Yakiniku restaurant run by brothers who trained at Hontosaya, a popular spot in Asakusa.

If you sit at the open kitchen counter, you can enjoy your meal while getting tips on the best way to grill the meat. If you want to take it easy, the sofa-style box seats are also a good choice.

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Without focusing on any specific production region, they Specially select seasonal beef at its best for that time of year. You can enjoy A3〜A5 grade meat sourced from a Wagyu specialty wholesaler that ships directly from Shibaura.

Another feature is that they carefully cut each slice one by one only after receiving your order.

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The popular "Ninniku Outside skirt" is a well loved menu item topped with plenty of grated garlic.

The high quality and tender Outside skirt pairs with a punch of garlic for a taste people keep coming back for.

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Located along Kaminarimon-dori, Wagyu Yakiniku Asakusa Jiryu is a Yakiniku restaurant that focuses on Special ingredients.

The interior is surrounded by luxurious black decor. Warm toned lighting creates a relaxed atmosphere where you can enjoy Yakiniku.

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They say you can enjoy hand-cut Kuroge Wagyu (Japanese Black beef) with their special yukishio (snow salt).

The yukishio is made by combining rice flour and salt, and it is known for its mild and gentle taste. Its snow crystal-like appearance is also a hot topic in reviews.

Photograph:東京グルメガイド＆ドヤスポット

Jiryu Karubi uses freeze-dried soy sauce as a hidden touch, making this dish bring out the natural flavor of the ingredients.

It keeps the soft texture that is unique to karubi (Korean-style beef short ribs), while the meat’s natural taste and the deep richness of the soy sauce are said to blend well together.

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“Yakiniku 125” is a Yakiniku restaurant about a 30-second walk from Asakusa Station (Tsukuba EXP).

Inside, tables for 2 to 6 people line the space, and the warm feel of wood gives it a cozy atmosphere. Another plus is the homey setting, where you can relax and enjoy yourself without feeling formal.

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They serve high quality meats such as Kuroge Wagyu (Japanese Black beef) sourced from wholesalers and Domestic Horumon.

The sauce is said to be Homemade from scratch by the chef. The aroma of the spices brings out the meat's flavor even more.

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The "Junior assortment" in the photo is a set where you can enjoy three thick cut meats: jo-tan (premium tongue), Outside skirt, and hire-rosu (Tenderloin loin).

Each cut has an excellent, satisfying bite, making this an irresistible menu item for meat lovers.

Photograph:Have a nice day’s

Wagyu Yakiniku Tokori Asakusa Ten is a Yakiniku restaurant conveniently located about a 1-minute walk from Asakusa Station (Tsukuba EXP).

Inside, there are partitioned box seats and Private rooms with ozashiki (tatami seating), so you can relax without worrying about the people around you.

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You can fully enjoy carefully selected Yamagata gyu (Yamagata beef), from standard cuts to rare ones.

Each person is served their own plate, so you can grill and eat at your own pace. Every cut is said to be high quality and tender.

The "Premium Wagyu assortment" is a set that lets you fully enjoy Special cuts of Wagyu such as Premium kalbi, premium Chuck Eye Roll, and Strip loin.

The "original blended salt," made with 3 kinds of salt in a golden ratio, brings out the delicate umami of the Wagyu.

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Yakiniku Gyuisshin Asakusa EKIMISE Ten is a Yakiniku restaurant located on the 7th floor of Asakusa EKIMISE, directly connected to Asakusa Station on the Tobu Skytree Line.

At the counter seats by the window, you can spend a quiet time while looking out at Tokyo Skytree. There is also Sunken kotatsu seating for up to 20 people, making it a great fit for group dining.

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The Yakiniku menu centers on classic cuts, and you can order them in small portions.

The "Atsugiri Kiwami Beef Tongue" uses cho-shin tan (a rare cut from the base of the tongue), which is considered especially hard to find even among tongue base cuts. It is said to be thick, juicy, and wonderfully tender.

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One thing you should not miss here is the most popular item, the “Special Premium Outside skirt.” It stands out because they serve it without ever freezing it, keeping its flavor and freshness intact.

It has a nice bite, and you can really take your time enjoying the juicy, natural taste of the meat.

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Asakusa Showaken is a Yakiniku restaurant just steps from the North Exit of Asakusa Station on the Tobu Isesaki Line. Inside, the decor is themed around Japan in the 1950s and 1960s, creating a retro space that fans of that kind of mood will love.

In addition to tasty meat, the drinks are also popular, with beer and makgeolli served in a yakan (metal kettle), so diners say they can enjoy their meal in a fun festival-like mood.

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They serve only A4 and A5 rank Domestic beef, which the owner sources personally.

One recommended menu item is the "Special Wagyu Outside skirt." It is known for its melt-in-your-mouth tenderness and great taste that keeps people coming back after just one bite.

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They are also popular for their fresh Horumon, with no frozen ingredients used at all.

The “Wagyu Horumon” and “Wagyu Shiro-puru” in the photo pair the sweet fat nicely with the miso seasoning underneath. The more you chew, the more the flavor fills your mouth.

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Gyu-Kaku Asakusa Kokusai-dori Ten is a charcoal grilled Yakiniku chain restaurant popular for its All you can eat option.

The interior, with its stylish indirect lighting, is equipped with table seating and Semi-private room seating. It is said to be a good fit for days when you want to have a lively time with a group.

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The Yakiniku served here is cut piece by piece in-house with great care. They pursue cutting methods that bring out the best flavor and even pay close attention to the thickness down to the millimeter.

The "Gyukaku Premium Kalbi" in the photo is said to let you slowly enjoy the juicy, rich taste that is unique to kalbi.

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The most popular Gyukaku Course is a 90-minute All you can eat course. It offers not only standard items like kalbi and Outside skirt, but also plenty of creative dishes such as Garlic Butter Kalbi and Cheese Chicken Basil.

You can also fully enjoy salads, small bites, and To finish rice dishes and noodles.

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Shichirin Yakiniku Anan Asakusa Rokku Ten is a Yakiniku restaurant in a convenient location just a 1-minute walk from Asakusa Station (Tsukuba EXP).

Inside, rows of table seating for four are available. Partitions separate the tables, so you can relax without worrying about people around you.

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The classic popular menu item "Anan Karubi (short rib)" has a good balance of lean meat and fat, letting you fully enjoy the meat’s rich flavor.

After grilling it over charcoal on a shichirin (small charcoal grill), dipping it in the special custom-made sauce brings out its savory aroma.

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There are 3 types of All you can eat courses, so you can choose one to match the occasion.

The "Dai Manzoku Course" includes All you can eat options of more than 10 kinds of Yakiniku, including standard kalbi and roast cuts. You can also enjoy side dishes such as potato with butter and kimchi to your heart's content.