Yakiniku around Omiya Station! 20 popular spots where you can enjoy great meat

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The interior of Yakiniku Kuushin is a calm, modern space unified in chic tones.

It has tables with built-in grills, counter seats, and Semi-private room seating, so you can use it for different group sizes and occasions.

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What you can enjoy here is Special branded beef selected from around Japan. They use female Kuroge Wagyu (Japanese Black Wagyu), which is said to have high quality fat and deep flavor.

They also offer rare cuts such as tongue and Outside skirt.

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Yakiniku is also well known for its Horumon, or organ meats, with different textures and flavors depending on the cut. They serve fresh Horumon that has been carefully prepared.

Along with the high quality Yakiniku and other dishes, it is also recommended to enjoy Japanese sake or natural wine.

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Yakiniku New Hiuchi is an authentic charcoal grilled Yakiniku restaurant known for serving high quality meat.

The restaurant has a solid smoke ventilation system, so you can enjoy Yakiniku in a space where smoke is less of a concern.

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At this restaurant, you can enjoy never-frozen Kuroge Wagyu (Japanese Black Wagyu) from female cattle. It is said to have a tender texture, rich flavor, and a fragrant aroma.

The Horumon is said to be top quality, sourced from a Tokyo offal wholesaler. The highly rare Kuroge Wagyu Outside skirt is said to be full of juicy flavor.

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The "Manpuku Mori" that many customers order is a platter topped with 12 kinds of meat, including top grade Horumon and salted tongue.

You can enjoy both salt and sauce seasoning. It is also popular because it comes with rice, and you can choose the size.

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Kuroge Wagyu (Japanese Black beef) Itto-gai (whole animal purchasing) Honkaku Wagyu Yakiniku Private room Seikoen Omiya Ten is a Yakiniku restaurant where you can enjoy high quality Domestic kuroge Wagyu of A5 and A4 rank. It seems the subdued lighting creates a calm atmosphere.

Inside, there are sofa style box seats and Private rooms available for small groups, making it useful for a wide range of occasions.

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The "Hanasaki Atsugiri Shin Tan" is a limited-quantity menu item, with only 2 slices available from each whole Beef Tongue.

It is thick-cut, with the distinctive bite of Beef Tongue while still feeling tender.
There were also reviews saying that the rich flavor of the Beef Tongue spreads with every bite and tastes great.

They offer assortment meat platters such as the “Wagyu kalbi (short rib) tasting comparison” and the “Wagyu lean meat tasting comparison.”

If you want to enjoy not just beef but a wider variety of meats, the “Kazoku-mori Oozara” is also recommended, with chicken, pork, Horumon, and more.

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Horumon Aoki Omiya Eki Suzuran-dori Ten is a Horumon-yaki restaurant lined up along Omiya Suzuran-dori (Suzuran Shopping Street), an arcade shopping street.

The interior, equipped with smoke exhaust at Each seat, is clean and easy to use. Some customers come to enjoy Yakiniku on their own, and the atmosphere is said to make it easy to drop by casually.

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Horumon is delivered from a meat processing plant. They cut it into large pieces, which brings out the texture of the Horumon and how fresh it is.

The signature Colon (beef large intestine) is said to have tasty sweet fat and rich flavor, with a plump, bouncy texture.

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For the beef Horumon, you can choose from ponzu sauce (Japanese citrus-based seasoning), tare sauce, or spicy miso for the flavor. Ponzu sauce is a Japanese seasoning made with citrus juice and vinegar.

The rich, melty fat of the Horumon pairs well with the light ponzu sauce, and that combination seems to be a popular choice. It is said to be cut into large, thick pieces, with enough fat left even after grilling well.

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Since Yakiniku Izakaya Oniyanma Omiya Ten is a popular spot used by a wide range of guests, it is best to make a reservation in advance.

The interior has a warm wooden feel, with table seating, zashiki (tatami seating), and counter seating.

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On the menu are charcoal grilled Yakiniku such as aged Wagyu and Horumon, along with dishes that pair well with alcohol (snacks).

"Specialty! addictive sansho pepper miso Horumon" is said to coat the Horumon with the tingling flavor of sansho pepper and the rich taste of miso.

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Beef is graded based on set quality standards, according to factors such as meat quality and the condition of the marbling (fat content).

At this restaurant, they also recommend the "Otoro Karubi" made with A5-grade Kuroge Wagyu (Japanese Black Wagyu), which is considered the highest grade.

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Aging Beef Omiya Ten, a restaurant specializing in jukusei Wagyu (aged Wagyu) Yakiniku, has a bright and casual atmosphere.

In addition to à la carte options, the menu offers several kinds of courses, including a weekend and holiday lunch course and plans for special occasions.

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Japan’s first Aged meat specialty restaurant, it is known for serving tasty meat that has been dry aged for about 30 days.

The texture of the aged Wagyu is said to be tender, with a rich depth of flavor. For Yakiniku, they offer a range of cuts, including rare parts.

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If you are not sure what to order, the assortment that lets you try several kinds of meat is recommended.

You can order top-grade aged Wagyu, Special selected rare cuts, and limited-quantity menu items such as healthy lean meat.

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Tori Yakiniku Kakero has seating on the first and second floors. It works for solo Yakiniku at the counter as well as group meals at table seating.

The Yakiniku menu centers on brand-name chicken and Domestic chicken.

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The "Special Kakero Momo Karubi" is one of the four signature menu items. It uses Kinso-dori (a branded chicken from Chiba Prefecture), and its high-quality fat spreads through your mouth for a great taste.

The "Special Kakero Mune Roast," made with the same branded chicken, also goes well with plum sauce and pakuchi (coriander) sauce.

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They offer a full range of course menus, including All you can eat, All you can eat and drink, and A la carte All you can drink options.

The popular "Standard Plan All you can eat and drink" lets you enjoy a generous selection of 67 items, from Horumon to rare cuts.

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Jirobe Omiya Ten is on the second floor of a building in the lively area around Omiya Station. It can get crowded depending on the day of the week and the time of year, so making a reservation may help things go more smoothly.

You can fully enjoy A5 rank Kuroge Wagyu (Japanese Black beef) Yakiniku, authentic Korean food, and Korean shochu.

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The Kuroge Wagyu (Japanese Black Wagyu) "Strip loin" is a top grade cut with beautiful marbling and a fine textured meat quality.

It is said to have a tender mouthfeel, with the sweetness of the fat and the rich flavor of the lean meat packed into each bite. The "Strip loin" can be ordered in 100g units.

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The Special meat menu includes rare lean cuts such as "Otoro misuji (rich top blade)", of which only 2kg can be taken from a single head of cattle, as well as the popular "kurotan (black tongue)".

After enjoying the Yakiniku, it is also a good idea to finish the meal with a Korean noodle or rice dish.

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Chichibu Yakiniku Horumon Sakaba Marusuke Omiya Ichibangai Ten is located in Omiya Ichibangai, a shopping street that local residents have loved for many years. It is known for its delicious Horumon, purchased directly from pig farms and exceptionally fresh.

The interior has a casual feel that makes it easy to drop by, with mostly table seating on the first floor and Sunken kotatsu seating also available on the basement level.

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At this restaurant, they serve Chichibu Horumon and Chichibu Yakiniku. Horumon is considered a soul food of Chichibu City, Saitama Prefecture.

The reason is said to be the history and environment that made it easy to get fresh Horumon.

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The signature menu item is shio nama-motsu (salted fresh offal), something you can enjoy only because it is so fresh. They say the more you chew, the more the umami slowly spreads, making it excellent.

It is also recommended to pair the well-reviewed Horumon Yakiniku, which makes you want a drink, with an A la carte All you can drink option that includes draft beer.

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Gyuubei Soan Sogo Omiya Ten is on the 9th floor of Sogo Omiya Ten, a department store where you can shop and dine.

The seating consists of table seating, Semi-private room, and fully private room. It is also used for celebration meals such as special occasions.

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Yamagata-gyu (Yamagata beef) Yakiniku is popular at this restaurant. Yamagata-gyu refers to Japanese Black cattle that are raised for a long period in Yamagata Prefecture.

They also recommend Yamagata-gyu rare cuts and yakisuki, where lightly seared Strip loin is dipped in a special egg yolk sauce.

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Lunch is popular and well regarded, with many families and repeat visitors. You can choose from several options, including weekday-only menus.

"[Yakiniku kaiseki (traditional multi-course meal)] Mojo" is a lunch where you can enjoy On-the-Day recommended Premium Yamagata beef and Premium Beef Tongue with salt.

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"Niku Donya Chokuso Yakiniku Banri Omiya Suzuran Dori Ten" is a Yakiniku restaurant located on Suzuran Dori, a street lined with many eateries, just a 1-minute walk from the East Exit of Omiya Station.

The interior has the friendly feel of a neighborhood Yakiniku spot, making it easy to visit for anything from a casual solo Yakiniku meal to dining with family.

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This restaurant is known for its high quality menu, made possible by serving meat delivered directly from a meat wholesaler. They hand cut the meat based on the characteristics of each part, which makes it easier to eat.

The Horumon they bring in fresh is said to be tasty, with none of the distinctive flavor that might put some people off.

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The menu includes an All you can eat course with Domestic meat, Horumon, and even side dishes.

With the "Special Banri Course," you can order popular items such as kalbi and Outside skirt, including tsubozuke (meat marinated in a jar) in a secret sauce.

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OBORO is a Yakiniku restaurant with fully private rooms at every seat. Each room is equipped with a smokeless roaster, so you can fully enjoy Yakiniku in a comfortable space.

This stylish and cozy restaurant is a great choice when you want to prioritize atmosphere and privacy.

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You can enjoy Yakiniku made with female Japanese Black Wagyu, which is rare on the market even among A5 rank cuts.

It is said to have sweetness and richness, with delicate, tender meat. They start cutting the meat only after an order comes in, which helps keep it fresh.

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The fresh Wagyu tongue is served without ever being frozen at any stage from procurement onward.

The rare tanmoto (base of the tongue) is cut into thick slices. It has a springy bite, and you can enjoy the rich flavor that melts out from the fat.

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Kurogane29 offers All you can eat and drink courses and lunch, and is popular for serving Yakiniku that is a good deal and leaves you feeling Manzoku.

Inside, there are zashiki (tatami seating) where you can stretch out and relax, along with counter seats that work well for small groups.

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The popular option is the "Kurogane Course," which includes All you can eat Yakiniku with Wagyu, plus All you can drink assorted varieties of alcoholic drinks.

With this course, you can also eat as much Wagyu premium kalbi and Chateaubriand as you like. They also offer a wide variety of yakumi (condiments), including spices and sauces, so it is nice that you will not get tired of the flavors.

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At lunchtime, the main Yakiniku comes with salad, rice, and other sides.

In addition to the “Kurogane Lunch,” where you can choose three items from a list including Wagyu kalbi, there is also a secret lunch menu item called the “Matsusaka-gyu (Matsusaka beef) kalbi lunch.” Matsusaka beef comes from female Japanese Black cattle raised mainly around Matsusaka City in Mie Prefecture.

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Wagyu Hiraki Omiya Ten is a Yakiniku restaurant serving Yamagata-gyu (Yamagata beef) and Yonezawa-gyu (Yonezawa beef).

The interior has a calm, refined feel, and the paid fully private rooms let you enjoy your meal at a relaxed pace. At the counter and tables, some seats can be partitioned off with roll-up curtains.

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Yamagata-gyu (Yamagata beef) is known for its high-quality fat and finely textured meat. Their specialty, the "Jo Akami Roast," is said to have a tender texture.

The "5-Byo Karubi" is also recommended. You quickly grill the karubi for 5 seconds on each side, then eat it mixed with egg.

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The Yonezawa beef Horumon (offal) lineup is also extensive. "Yonezawa Beef Tetchan," also known as Colon (large intestine), is said to have sweet fat.

"Yonezawa Beef Spicy Horumon," with a kick of heat, is a top pick to go with drinks. The drink menu also includes craft beer and Japanese sake.

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At Yakiniku Hiroki, they source Special cuts through their own channels, including A5 Japanese Black Wagyu short rib and Wagyu Horumon.

The interior, lined with tables and counter seats, has a hideaway-like atmosphere where you can relax.

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The restaurant's popular menu items are tongue Yakiniku dishes such as the "Sold Out When It's Gone Premium Thick Cut Tongue" and the "Specialty green onion salt Tongue."

They also offer the "Tongue Full Enjoyment Course," which lets you fully enjoy the tongue menu. Reviews also said the meat is tender and the sweetness of the fat is just right.

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The menu features carefully prepared dishes made with high quality meat, including the "Kuroge Wagyu (Japanese Black Wagyu) 6-Type Tasting Platter."

The rice, a perfect match for Yakiniku, is said to be fluffy and pleasantly chewy, with the flavor of the rice itself standing out.

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At Yakiniku Shinrin Omiya Ten, the specialties are fresh, never frozen beef tongue and Echigo gyu (Echigo beef), a branded wagyu.

The interior has a casual atmosphere where you can enjoy Yakiniku. There are also Private rooms with Sunken kotatsu seating for groups.

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The fresh Beef Tongue is cut and prepared in ways that bring out the best of the ingredient.

The "Atsugiri Toro Tan" is said to be a rare cut from around the base of the tongue, known for its rich fat marbling. Meanwhile, the "Akami Beef Tongue" is a leaner cut with less fat, marinated in a house-made miso sauce.

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"Echigo-gyu (Echigo beef)" delivered from a ranch in Niigata Prefecture is said to have fat that is not too heavy.

The menu includes an "Echigo-gyu assortment" with rare cuts such as premium Outside skirt and Top sirloin steak. Another recommendation is a new-style Yakiniku made by layering Chuck Eye Roll into a mille-feuille shape and dipping it in egg yolk before eating.

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Ganso Horumon Sakaba is a spot loved by its regulars. It has a casual, old school feel that makes you want to drop in on a whim.

The menu features Yakiniku made with Wagyu and Domestic beef, and the a la carte dishes that pair well with alcohol are popular too.

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At this restaurant, you can enjoy authentic charcoal grilled Yakiniku cooked on a shichirin (small charcoal grill) set at your table.

The aroma of the charcoal and the rich flavor of the Horumon make the drinks go down easy. For some alcoholic drinks, you can also choose Mega, which is twice the amount of a medium size, or Giga, which is three times the amount.

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Tabelog reviewers say in their reviews that the Horumon is fresh and delicious.

On the Wagyu menu, you can order standard cuts such as Colon, as well as rare Jo-Sagari and Jo-Harami.

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At Omiya Yakiniku Horumon Takeda, the lemon sour servers installed at every table are a big hit, making this a popular casual Yakiniku tavern where you can enjoy high quality meat at reasonable prices.

With a system where lemon sour comes out when you turn the tap, you can drink it on the spot without any wait time, so All you can drink is recommended.

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At this restaurant, you can enjoy Horumon from Omi gyu (Omi beef), a branded wagyu from Shiga Prefecture that is raised for the longest period there.

The popular Omi gyu <Jo> Toro Horumon is said to have juicy fat and be so good it practically melts in your mouth with every bite.

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The "A5 Wagyu Takeda Kalbi" is the restaurant's signature Yakiniku, where the rich flavor of the meat mixes with the house special sauce.

The "Meibutsu Tan 3-shu Tabe-kurabe (signature three-tongue tasting comparison)" is also one of the popular menu items. You can compare thick cut pork and beef tongue, along with a silky smooth tongue with a great texture.

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Osaka Yakiniku・Horumon Futago Omiya Ten is the Omiya branch of a Yakiniku chain with locations in Saitama as well as Tokyo, Osaka, and other areas. It is said to be just right when you are in the mood to casually enjoy good Yakiniku.

Gas stoves are set into the tables, giving the place a nostalgic atmosphere.

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The carefully prepared Horumon is popular at this restaurant. You can enjoy fresh Horumon as A la carte, in an assortment, or as part of a course.

One of the most popular items is the “Futago assortment,” which comes with several kinds of Horumon on one plate, including hoso (small intestine) with salt and the legendary Outside skirt.

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On the menu, there is the "Hamidetai Harami," just as the name suggests, featuring a big piece of Outside skirt, as well as the "Wagyu Roast Seared with Ponzu," which is said to be light and easy to enjoy.

For some menu items, the staff grill them for you. That means you can enjoy them without missing the best moment to eat them.

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Just about a 1-minute walk from the East Exit of Omiya Station, 0-byo Lemon Sour Sendai Horumon Yakiniku Sakaba Tokiwa-tei Omiya Ten is in an easy-to-reach location and is known for great value with its Yakiniku and Horumon All you can eat and All you can drink options.

Each seat comes with its own lemon sour server, and for JPY550 you can enjoy All you can drink lemon sours for 1 hour.

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The signature dish is “Sendai Shio Horumon,” a mix of Domestic pork small intestine, large intestine, and gatsu (pork stomach), with a nice range of textures. It is seasoned with garlic and a special salted spice sauce, and seems great to enjoy with a drink.

The Horumon menu comes with several seasoning options, including spicy miso and salt lemon.

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They also offer a wide range of Yakiniku menu items beyond Horumon. One option is the "Nikkai" Lemon Beef Tongue, made with a chunk of tongue root and sliced lemon tucked in between.

It is said to be surprisingly thick yet very tender, with a plump, bouncy texture.