Great Yakiniku in Nagano Prefecture! 19 Popular Picks by Area, Including Karuizawa

Photograph:amuri2009

Aged Wagyu Yakiniku Aging Beef Karuizawa is a Yakiniku restaurant just a 1-minute walk from Karuizawa Station, where you can enjoy marbled Wagyu aged meat. By aging the Wagyu, the meat becomes more tender and takes on a different character.

The bright interior is spacious and comes with table seating and box seating. It is said to be a space where you can enjoy your meal in a relaxed setting.

Photograph:飛車角ミシュラン

They say aging concentrates the flavor and gives even the lean cuts a tender texture. As shown in the photo, they offer a range of different cuts, so you can enjoy the differences in flavor from one to another.

Among them, the "Otoro Karubi (extra fatty short rib)" is said to be a dish whose sweetness spreads the moment it hits your mouth.

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The "jo tan shio (premium salted beef tongue)" uses the fatty section near the center of the tongue. Since it is sliced thin, you can enjoy it with just a quick sear.

The special salt sauce has a mild tang, and it pairs well with the tongue.

Photograph:ひでとんとん

Nikutei Futago iki Karuizawa Ten is a Yakiniku restaurant about 5 minutes by car from Karuizawa Station, where you can enjoy kaiseki featuring A5-rank kurogemowagyu (Japanese Black Wagyu) and creative Japanese cuisine. They seem to offer a luxurious Yakiniku experience using Ota beef from Hyogo Prefecture.

The interior has a calm atmosphere, with a space that makes you forget the everyday.

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One of the restaurant's popular menu items is the "Premium Thick Cut Salted Tongue." It is satisfying to eat, and you can enjoy the tongue's signature crisp texture.

With a pleasant springy bite, this is a highly satisfying dish even with just one slice.

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The "Special Outside skirt Block Grill" is a bold dish that grills a thick chunk of Outside skirt. It is known for its fine grain and tender texture.

The meat is packed with rich flavor, and it is said to be juicy as well.

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This Yakiniku restaurant offers everything from Private rooms with kids' spaces to Semi-private rooms, so it works well for all kinds of occasions. You can enjoy thick cuts of meat like steak and rare cuts.

It also has good access from Karuizawa (Karuizawa) Station, and people say you can take your time enjoying Yakiniku in a private, relaxed setting.

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Among the many rare cuts, the "Premium Tenderloin" is a high quality dish. It is a healthy lean cut, yet it is known for its tender texture.

It has fine marbling, and you can really taste the meat's natural flavor.

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The "jo-tan shio (premium salted tongue)" mainly uses the center part of the tongue. It seems to have a nice bite, so it looks satisfying to eat.

It is known for its rich fat and juicy texture, and it apparently goes perfectly with lemon juice.

Photograph:肉姫《東京焼肉》

Ushiyakino Tomo is a Yakiniku restaurant where you can enjoy fresh Horumon delivered directly from the Tokyo Shibaura Market and Shinshu Premium Wagyu. They also make their kimchi and soups Homemade from the ingredients up, showing real care in what they do.

The interior, with the warm feel of wood, is another part of its charm, and the natural scenery unique to Karuizawa spreads out around the area.

Photograph:肉姫《東京焼肉》

This is "Silk Loin Yaki-suki," made with Shinshu Premium Gyu (Shinshu Premium Beef), which has a set standard for oleic acid content. It has rich marbling, but the meat is said to have a clean finish that does not feel heavy.

For dipping sauces, they offer egg yolk and negi-dare (scallion sauce).

Photograph:焼肉図鑑

The thick cut and satisfying "Wagyu Outside skirt" uses a section from near the center, where a good thickness can be taken even from the Outside skirt.

It has a springy texture, and they say its main appeal is the bite, with the fibers coming apart as you chew.

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This Yakiniku restaurant is a 5-minute drive from Karuizawa Station and serves Yakiniku and other dishes that recreate the flavors of Horaien in Niigata. In its retro atmosphere, you can enjoy high quality meat.

Private room are also available, which is a nice plus for larger groups as well.

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The "shio-tan (salted beef tongue)" is sliced thin, but still has a rich flavor. It is a dish that many reviews recommend.

It cooks quickly, so it is also a good item to order first.

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"tonkotsu ramen (pork bone ramen)" is known for its rich pork bone broth and thin straight noodles. It apparently goes well with Yakiniku, and it is also popular as a finishing dish after drinks.

Many people also order "reimen (cold noodles)." They also offer "hitokuchi reimen (bite size cold noodles)," so it is nice that you can adjust the portion based on how full you are.

Yakiniku Bunzo is a Yakiniku restaurant about a 7-minute walk from Sakudaira Station, where you can enjoy fresh meat brought in from the market every day. One of its appeals is that it puts just as much effort into the side menu as it does into the meat.

The space has a bright and clean feel, and it also comes with fully private rooms.

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The photo shows Kujo negi (Kyoto green onion) tongue with salt, a dish where you wrap grilled salted beef tongue in seasoned green onions before eating it.

It uses Kujo negi, known for its rich aroma and sweetness, and the menu also includes other dishes made with Kujo negi besides the salted tongue.

The seasoning is said to pair well with the juicy salted tongue.

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This is "Abomasum," a popular cut among Horumon with few off notes. It has a crunchy texture, and the more you chew, the more you seem to notice its freshness.

It comes with a special miso sauce and is said to go very well with drinks or rice.

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Ginza Horumonnu is a Yakiniku restaurant located a little away from the station along National Route 141. It has a wide selection of Horumon and is said to be particular about using Domestic ingredients.

The restaurant has a relaxed atmosphere where you can unwind, with counter seats and Private room seating available.

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This is the "Toro Mino," which has more fat than regular Mountain chain tripe and a meltingly tender texture. It is rich and fatty, but the finish is said to be light.

Grilling it over a shichirin (charcoal brazier) lets the extra fat drip away, so you can really taste the ingredient's natural flavor.

Photograph:カズ73627

The "motsu nikomi (stewed offal)" is perfect to eat in between bites of Yakiniku. With its simple seasoning, this side dish lets the rich taste of Horumon stand out.

The flavor of Horumon melts into the miso-based broth, making this a satisfying dish through to the last bite.

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This charcoal grilled Yakiniku restaurant is a 3-minute walk from Nagano Station and is particular about using Shinshu-san Meat (meat from Nagano Prefecture). It sources several brands of wagyu beef, and also uses pork and chicken produced in Nagano Prefecture.

The tables are made with natural wood, and the upscale interior is another one of its features.

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The aroma when it finishes grilling makes the Premium Outside skirt smell irresistible. The more you chew, the more the meat fibers loosen, leaving a pleasant finish.

This dish lets you enjoy a nice balance of the rich flavor of lean meat and just the right amount of juiciness.

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This is shinshin (a lean cut from the round), known for its fine texture and delicate flavor. The fat is subtle, and each bite brings out more depth.

It is a great choice when you want to slowly enjoy the appeal of Wagyu lean meat.

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Shinshu Horumon Center is a Yakiniku restaurant about a 5-minute walk from Nagano Station, with a lineup of rare cuts that are hard to find elsewhere. It is also just a 4-minute walk from Nagano Station, which adds to its convenient location.

They serve Nagano Prefecture brand meats, including Shinshu-gyu (Shinshu beef), Shinano jidori (Shinano local chicken), and Hakuba buta (Hakuba pork).

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This is tsurami (part of the cheek), known for its firm, fibrous texture. By grilling the surface until fragrant, it becomes easier to bite through and brings out the meat’s natural flavor.

It has less marbling, but it is a good cut when you want to really enjoy a meaty taste.

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Among Horumon, this "Heart" is said to have few off notes and a light taste. It is known for its springy, unique texture and firm bite.

Even people who are not fond of Horumon may find this an easy dish to try.

Photograph:オヤジ飯長野

Wagyu Yakiniku Shinshu Sodachi is a Yakiniku restaurant produced by JA Zen-Noh, just a 2-minute walk from Nagano Station. Centered on Shinshu Wagyu, it is particular about its ingredient selection, including Domestic vegetables and Nagano-grown Koshihikari rice.

This is a place where you can enjoy ingredients from Nagano in a calm and relaxed setting.

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The "Chuck rib" is known for its heavy marbling. It lets you really enjoy the flavor of the fat, with a melt in your mouth texture.

Even a single slice has an impressive presence, and it is a rare cut that only yields a small amount from one whole cow.

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This is the Spencer roll, where you can enjoy finely marbled fat. It has a fine texture, with a well-balanced mix of fat and lean meat.

It seems to have a rich flavor, making it a good choice when you want to really savor the meat's umami.

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This Yakiniku restaurant is a 5-minute walk from Minami-Matsumoto Station and serves top quality Shinshu Premium Gyu (Shinshu Premium Beef) ranked A5. They buy whole Shinshu beef from Nagano Prefecture, so you can enjoy a wide range of cuts.

The restaurant offers table seating, zashiki (tatami seating), and Private room options, making it easy to use for many different occasions.

Photograph:美味しく食べれるうちが華

Among the many different cuts, this is the ultra-rare “Wagyu tan-shin (center of the tongue)” on offer. It is said to be especially tender even among tongue cuts, with rich umami.

It is cut thick, so you can enjoy the contrast between the savory surface and the tender texture inside.

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This is "haneshita," a beautifully marbled cut from the Chuck Eye Roll also known as "zabuton." It is popular as a rare cut.

The meat seems to have a rich lean flavor and a satisfying bite.

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“Yakiniku Shabu Shabu Buu” is a Yakiniku restaurant located in a residential area a little way from Hirooka Station, where you can enjoy meat that is unique to Nagano Prefecture. In addition to the meat, it also offers a full lineup of original side dishes.

The grill uses an amphibole stone grate, which gives the meat a plump and juicy finish when cooked.

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This Colon lets you enjoy a plump texture and pleasant springiness. It is nicely marbled, and grilling it brings out a fragrant aroma.

By grilling the surface until crisp, you can enjoy the contrast between its toasty flavor and the juicy richness of the fat.

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The "Gokujo Nama Ramu (premium fresh lamb)" is known for being thick cut yet tender. It has fewer of the distinctive flavors typical of lamb, with a mild sweetness.

The meat is said to be light on fat, with a clean finish.

Photograph:プリンセスシンデレラ

"Yakiniku Botanen" is a Yakiniku restaurant a 9-minute walk from Matsumoto Station, where you can enjoy Kobe beef sourced directly from the ranch. The sauce is Homemade, and the side menu is also extensive, showing care in every detail.

The interior has a calm atmosphere and a sense of luxury, creating a space where you can enjoy a Special time.

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Among the many items on the menu, the one especially recommended is the "Wagyu rosu (loin)." It uses Strip loin, and the fat is said to be smooth with a melt-in-your-mouth texture.

It has plenty of marbling, but you can also taste the rich flavor of the lean meat, making for a well-balanced taste.

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This is the "Atsugiri Nama Jo Tan Shio (thick-cut premium fresh salted tongue)," prepared without freezing. Its soft texture stands out thanks to its high freshness.

With its smooth mouthfeel, this popular menu item lets you enjoy juicy meat juices and the natural flavor of the tongue with every bite.

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Densho Yakiniku TUWAMONO is a Yakiniku restaurant where you can enjoy Shinshu Wagyu, about an 8-minute walk from Matsumoto Station. The standard course, made with A4〜A5 rank Shinshu Premium Beef, is popular.

This restaurant offers a calm and luxurious space where you can relax and enjoy Yakiniku.

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The "Wagyu karubi (short rib)" is known for its smooth texture and clean finish. It has plenty of fat, but part of its appeal is that it does not feel too heavy.

Cooking it thoroughly helps render off the extra fat and brings out the meat's natural flavor.

Photograph:オヤジ飯長野

The "green onion salt wrapped Beef Tongue" is finished so the green onions are wrapped inside the Beef Tongue. Even when grilled, the green onions do not fall out easily, so you can enjoy the Beef Tongue and green onion combination to the last bite.

It also makes a strong visual impression and is a popular menu item that many people order.

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Sumibiyakiniku Chukasoba Tenzen is a Yakiniku restaurant in the quiet residential area of Ishishiba where you can enjoy chukasoba (Chinese-style noodles) for lunch and charcoal grilled Yakiniku at night. You can savor Shinshu Premium Wagyu grilled over binchotan (high-grade Japanese charcoal).

Semi-private room seating is also available, making it an easy choice for meals where privacy matters.

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This is "karubi (short rib)" made with Shinshu Premium Kuroge Wagyu A5 grade. Grilling it over charcoal gives it a fragrant exterior and a tender texture inside.

Another highlight is the rich aroma that rises the moment it finishes grilling.

Photograph:tan^2

This pork belly uses Ginjo-ton (Nagano brand pork) from Nagano Prefecture. It has a fine textured meat quality, and while it is rich with fat, the finish is said to be light.

By grilling it over the strong heat of charcoal fire and letting the fat drip away, its fragrant aroma seems to stand out even more.

Photograph:el draque

Tajimaya Kounosuke Chino Ten is a Yakiniku restaurant where you can enjoy kuroge Wagyu (Japanese Black beef) raised on its own ranch, a 7-minute walk from Chino Station. You can also enjoy highland vegetables and drinks from Nagano Prefecture.

Guests say they can fully enjoy Yakiniku made with fresh ingredients in the spacious, relaxing interior.

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This is “Tsubozuke Outside skirt,” made with thick cut Outside skirt marinated in a special sauce. The sauce soaks all the way into the inside of the meat.

Marinating it makes the naturally tender meat even more tender, they say.

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The "Special Strip loin" is said to offer a melt-in-your-mouth texture and the refined aroma of lean meat. The meat is thick cut, and some say it is very satisfying to eat.

With its own ranch, the restaurant seems to serve fresh, high quality meat unique to a directly managed farm.

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Umami Niku Sakaba Yakimaru is a Yakiniku restaurant about a 10-minute walk from Iida Station, where you can enjoy meat slowly aged in a dedicated aging room to bring out its full flavor. They use ingredients from Nagano Prefecture.

The interior has a homey and warm atmosphere, with counter seats, tables, and zashiki (tatami seating), so you can enjoy a relaxed meal.

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This is Iida Maton (Iida mutton), which has long been loved in Iida City, Nagano Prefecture. They buy whole sheep from New Zealand.

The mutton is carefully prepared by skilled workers, giving it few distinctive off notes and a tender texture.

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"Minamishinshu-gyu (Minami-Shinshu beef)" features recommended cuts of the day. In the photo, they served round, which lets you enjoy the rich taste that lean meat is known for.

The special Yakiniku sauce has a light seasoning, so it is made to let you fully enjoy the meat's natural flavor.

Photograph:ホッピートラベラー風太

"Nikusho Nakazawa" is an authentic Yakiniku restaurant about a 10-minute walk from Hakuba Station, with a focus on serving Wagyu that has never been frozen even once. They offer courses, and a dedicated grill master cooks the meat for you.

The restaurant has an atmospheric feel and offers a space where you can relax and enjoy your meal.

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A standout dish is the "Kurotan Atsugiri (thick cut black tongue)," known for its firm bite. The surface is nicely browned, and you can enjoy a light crisp texture.

It is thick, but cooking it locks the flavor tightly inside, so you can really taste its richness.

Photograph:和牛ジャーナル

This is the "Kuroge Wagyu (Japanese Black Wagyu) Tenderloin Cutlet Sandwich," made with freshly fried Tenderloin cutlets. It is made by quickly frying thick cut slices of Tenderloin.

The special sauce has a fruity flavor that brings out the rich taste of the Tenderloin, according to reviews.

Photograph:スマイルハートの社長

Marunaka Shokai is a Yakiniku restaurant about a 10-minute walk from Iida Station, with an interior based on a retro atmosphere. You can enjoy Yakiniku grilled over either a shichirin (charcoal brazier) or on a Teppan-yaki griddle.

Another draw is the three kinds of house-made sauce, which let you enjoy different flavors depending on the cut of meat and your preference.

Photograph:スマイルハートの社長

The "Shimofuri Kuroge Wagyu Karubi (marbled Japanese Black Wagyu short rib)" has rich marbling, but is said to feel less heavy than you might expect. It has a melt-in-your-mouth texture, and even one bite is said to feel highly satisfying.

The aroma that rises as it grills is also said to whet the appetite.

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This is pork belly made with Tenryukyo Kurobuta (Tenryukyo black pork), a branded pork from Kawaji in Iida City. It is said to feature fat with a mild sweetness and fine textured meat.

The more you chew, the more you can fully enjoy its deep flavor.