Enjoy Yakiniku in Kamata! 20 Great Yakiniku Restaurants Loved by Locals

Photograph:はち兵衛

Located an 11-minute walk from Kamata Station, Horumon Sakaba 55 Keikyu Kamata Ten is an izakaya where you can enjoy Horumon Yakiniku.

With exposed ducts, the interior has a stylish neo-izakaya feel. Table seating is the main setup, and it is said to be always lively with many customers.

Photograph:ぐるめさん！

This is the “A5 Miyazaki-gyu (Miyazaki beef) Karubi Negi Maki (beef short rib wrapped around green onion) (1 piece)” in a set of 10. It is a Special menu item with strong visual impact, made by wrapping green onion in top grade karubi (beef short rib) with beautiful marbling.

The moment you put it in your mouth, the rich flavor of the meat melts and blends perfectly with the fresh sharpness of the green onion, creating a luxurious taste.

Photograph:ぐるめさん！

"Lemon green onion salt tongue" with plenty of lemon really catches the eye.

They recommend grilling it together with the lemon. After grilling, add the green onion salt sauce, and the fresh tang and savory flavor will fill your mouth.

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"Yakiniku Reimen Tecchan" is a Yakiniku restaurant built around the concept of "a classic neighborhood Yakiniku spot brought back to life for today."

The lively interior has table seating at every seat with its own ventilation duct, so whether you come alone or in a group, you can enjoy a meal with ease.

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The Yakiniku made with a special house sauce is said to be excellent across the board.

The "Premium Loin" is made by rolling thinly sliced meat and grilling it as is. The high quality meat is melt-in-your-mouth tender, and it's said to be so good that once you try it, you'll be hooked.

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The recommended "Akaniku assortment" is a well-balanced assortment of cuts that let you enjoy the great taste of lean meat.

Among them, the "Jokarubi" is said to have an excellent balance of rich meat flavor and the sweetness of the fat, making it go perfectly with white rice.

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Founded in 1986, Yakiniku Hiroki is a spacious Yakiniku restaurant in a great location just steps from Kamata Station.

The seating can also be divided with roll screens, making it suitable for groups of all sizes. There are also Private rooms with TVs, which adds to the appeal of being able to relax and spend time comfortably.

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You can fully enjoy Ishigaki-gyu (Ishigaki beef), known as a phantom beef, as Yakiniku.

The “Ishigaki-gyu 3-kind assortment” is a luxurious menu that lets you compare three cuts: loin, Premium short rib, and short rib. It has a great balance of lean meat and fat, and is said to be melt-in-your-mouth good.

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The "thick-cut Special tongue" is surprisingly thick yet tender, and the more you chew, the more its rich flavor slowly spreads.

With the fragrant aroma that only charcoal grilling can bring and a perfect touch of salt, this dish goes great with alcohol. Squeezing the lemon served alongside adds a bit of acidity and makes it even better, according to reviews.

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Taishu Horumon Nikuryokuya Kamata Higashiguchi Ten is a well-known Yakiniku restaurant serving casual Horumon dishes.

The casual interior is a comfortable space with careful attention to air conditioning and ventilation. There are counter and table seats, so you can relax and enjoy your time.

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The "Meibutsu Niku assortment (signature meat assortment)" is the one to get if you are not sure what to order.

It comes piled high with pork offal such as pork tongue, kashira (meat from the head), and Outside skirt. The meat, grilled over a shichirin (small charcoal grill) to your liking, is said to have a nicely browned surface and lots of rich flavor packed inside.

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The signature “Shirokoro Matsuri” is served in a jar, marinated in a special miso sauce.

The super fresh shirokoro (grilled pork intestines) is said to turn crisp and fragrant when slowly grilled over charcoal. The more you chew, the more the rich fat spreads, giving it an addictive taste.

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Gyugin is a place where you can enjoy A5-rank Domestic Kuroge Wagyu (Japanese Black beef) Yakiniku, and it is located a 1-minute walk from Kamata Station.

The elegant interior, done in brown tones, offers table seating, partitioned box seats, and relaxing Private rooms, so you can choose what suits your group size and occasion.

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The "Special Set" is a luxurious menu that lets you compare 8 kinds of Omakase rare cuts.

Because they buy whole A5 rank Kuroge Wagyu (Japanese Black beef), you can enjoy a well balanced selection of rare cuts, from lean meat to marbled beef.

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The "Kimi Maru (warishita sauce & raw egg)" is a yaki-suki menu item. It is a popular dish made with Spencer roll, and many people seem to visit just for this.

When you quickly grill the Spencer roll and dip it in beaten egg, its rich flavor and deep taste are said to fill your mouth.

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Horumon Matsusakaji is a popular spot in Kamata where you can enjoy Yakiniku made with Matsusaka-gyu (Matsusaka beef).

The retro interior, designed to recreate the 1950s and 1960s, has a casual and comfortable feel. It offers table seating and zashiki (tatami floor seating), making it a great choice when you want to enjoy Yakiniku without any fuss.

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The Most Popular Horumon (small intestine) has outstanding freshness, making it a great dish where you can enjoy the rich taste of high quality fat.

The Horumon, eaten with tare sauce or salt, is lighter than it looks and so tasty you could keep eating it. Its springy, melt in your mouth texture is said to be irresistible.

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You can enjoy a range of cuts of Matsusaka-gyu (Matsusaka beef), including Spencer roll, Outside skirt, small intestine, and tongue.

The "Matsusaka-gyu A5 Kalbi" in the photo is said to have finely marbled fat, letting you enjoy the sweetness, rich flavor, and depth of its high quality fat.

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"Yakiniku Tokyo BeeN Honten" is a Yakiniku restaurant located just steps from Kamata Station, on the street of the Kogakuin Daigaku Shotenkai (Kogakuin University shopping street).

Spanning from the 1st floor to the rooftop on the 4th floor, the interior is clean and includes Private rooms. There is also a beer garden, giving the place an open and stylish feel. You can relax and enjoy a meal with friends or family while taking in the atmosphere of the shopping street.

Photograph:自由人@全国グルメ食べ歩き

A recommended dish is the "assortment of outstanding cuts," the Tokyo BeeN Legend assortment (2–3 servings).

You can enjoy comparing a range of cuts, including extra-thick fresh tongue, aged thick-cut Outside skirt, and aged roast. The meat, cooked with just the right heat, is packed with flavor and has a great, satisfying bite!

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"BeeN-san no Tan Kurabe" is a platter that lets you enjoy three kinds at once: nama jo-tan shio (fresh premium salted tongue), jukusei ton toro tan shio (aged fatty pork tongue with salt), and jukusei negi tan shio (aged salted tongue with green onion).

With the tongue lined up across the plate, it is said to be exciting the moment it arrives at the table. It is also said to be satisfying in both taste and volume.

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At Sumibi Yakiniku Shokudoen Kamata Nishiguchi Ten, you can fully enjoy authentic charcoal grilled Yakiniku made with Miyazaki-gyu (Miyazaki beef) and Nakamura-gyu (Nakamura beef).

The well ventilated interior means you do not have to worry much about smells while eating. The space has a chic and calm feel, so you can relax and enjoy your time.

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The "Shokudoen 6-point assortment" is a popular menu item that lets you enjoy various cuts all at once, and you can order it from 1人前.

The fresh Wagyu kalbi and loin are all said to be moist, tender, juicy, and delicious. They also recommend topping them with kimchi.

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For lunch, they offer a full lineup of set meal menus centered on meats like kalbi (short rib), roast, and tongue.

The "W Outside skirt set meal" comes with 160g of Outside skirt, and you can get free refills of rice, soup, and kimchi, so it is very filling! The thick-cut Outside skirt is said to release more and more juices with every bite.

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A 3-minute walk from Kamata Station, Keijotei is a restaurant with more than 65 years of history where you can enjoy charcoal grilled Yakiniku featuring Saga-gyu (Saga beef) and Omi-gyu (Omi beef).

The clean interior has table seating and Sunken kotatsu seating, and you can enjoy your meal in a casual atmosphere.

They offer more than 30 kinds of rare cuts, including A5-grade Saga-gyu (Saga beef) and Omi-gyu (Omi beef).

The Joshu-gyu (Joshu beef) Outside skirt in the photo is said to have more richness than lean meat, with a pleasant sweetness from the fat. It pairs well with the sweet and savory sauce, making it a great dish to enjoy with rice.

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The "Today's Recommended Rare Cut assortment" comes in three options: Kasen 3 kinds, Special 4 kinds, and Premium 5 kinds.

The photo shows the Kasen 3 kinds: oomomo-shin (inner round core), hiuchi-shin (rump cap core), and Top blade core. Each cut is said to be moist and tender, with a rich, deep flavor.

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Located in a back alley near Kamata Station, Yakiniku Sansuien is a Yakiniku restaurant with a proud 60-year history.

The interior has a Japanese feel with high ceilings, creating a relaxed atmosphere. There are table seats and partitioned zashiki (tatami seating) seats, so guests can enjoy their meal at a leisurely pace.

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The signature "Wagyu Premium Outside skirt" at "Yakiniku Sansuien" is a standout dish, and you can choose from three seasonings: salt, tare sauce, or salted tare sauce.

The moment you put it in your mouth, the juices spread richly, and it is said to be so good that it impresses you no matter how many times you eat it. Many people also order an extra serving.

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The "jo-tan (premium beef tongue)" is well seasoned with salt and pepper.

It has a clean bite, and you can enjoy the tongue’s signature texture. Adding the lemon juice served on the side gives it a fresh finish, and it is said to be so good you will not be able to stop eating.

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Kaizan is a Yakiniku restaurant where you can enjoy Special cuts, and it is located an 8-minute walk from Kamata Station.

The clean interior offers table seating and partitioned Sunken kotatsu seating. You can enjoy a relaxed meal with friends or family.

Photograph:おい、邪魔するぞ

The recommended "Uma-mori (tasty assortment)" is an assortment of three kinds of meat—Premium Tongue, Premium Kalbi, and Premium Loin—served with kimchi and Korean Perilla Leaves.

All of the meat is fresh, letting you enjoy the natural flavor and texture of the ingredients.

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The house specialty, “Premium Loin,” is a dish where you can enjoy the rich flavor and aroma that only well-marbled meat can offer.

It has fine marbling throughout, and it is said to melt away the moment you take a bite. The meat is marinated in a sweet and savory sauce, and its flavor stands out even more when dipped in beaten egg.

Photograph:tabelog.com

Sumibi Horumon Yakiniku Kanemaru is a popular Yakiniku restaurant, a 2-minute walk from Kamata Station, and is known for its fresh Horumon.

You can enjoy private time in the box seats, and it also works for large Banquets. It stays open until late at night, so you can fully enjoy Yakiniku even at a late hour.

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These are the popular menu items "Fresh Thick Cut Premium Salted Tongue" and "Outside skirt".

The "Fresh Thick Cut Premium Salted Tongue" is cut thick yet surprisingly tender, and when eaten with salt and lemon, it really brings out the meat's natural flavor. You can choose the seasoning for the Outside skirt based on your preference, with either tare sauce or salt.

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Since it is such a popular cut, the kalbi lineup is very full, with a wide range of options including “Wagyu Premium Kalbi,” “Wagyu Thick-Cut Premium Kalbi,” and “Wagyu Premium 10-Second Kalbi.”

Even among kalbi cuts, the taste and texture differ, so it is also recommended to enjoy comparing them.

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Gyudoraku is a popular restaurant about a 2-minute walk from Kamata Station, where you can enjoy high quality Beef Tongue on an All you can eat basis.

The wood toned interior creates a calm and comfortable atmosphere. In addition to table seating and box seats, there are also Private room options, so it can accommodate different group sizes.

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At dinner time, there are four courses available at different price points.

The Most Popular is the "B Course," which includes premium tongue, short rib, Horumon, and more. One of its big draws is that you can fully enjoy cuts that are rare for All you can eat, such as tsubo-karubi (marinated short rib in a jar) and tsubo-harami (marinated Outside skirt in a jar).

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The specialty “thick-cut Beef Tongue” is a popular menu item you can enjoy with the “A Course.”

It uses tender cuts from the base to the middle of the tongue. It is said to be appealing for its juicy flavor that fills your mouth. Since you can enjoy a different texture from thinly sliced tongue, it is also said to be highly satisfying.

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About a 7-minute walk from Kamata Station. A Yakiniku specialty restaurant where you can enjoy Special kuroge wagyu (Japanese Black Wagyu) and Horumon.

The stylish interior, centered around gray tones, has a calm atmosphere. There are counter and table seats, so it works well for different group sizes and is easy to use.

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They serve top-grade Kuroge Wagyu (Japanese Black beef) with a BMS of around 9 to 10.

This is an assortment centered on lean cuts. The carefully cut meat stays tender even after grilling, and it pairs perfectly with the sweet and savory sauce. The fat is light, and with each bite you can enjoy the natural rich flavor of Wagyu spreading across your palate.

Photograph:ΔΙΟΝΥΣΟΣ

The photo shows geta-karubi (boneless short rib) (Kuroge Wagyu), a cut from around the bone with lots of rich flavor. The lean meat and fat form layers, making this a dish with a deep, rich taste.

It is said to be so good that once you try it, you will be hooked.

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Yakiniku Ichimon is a Yakiniku restaurant near Kamata Station that mainly serves A5-ranked Kuroge Wagyu (Japanese Black beef), with limited quantities of rare cuts also available.

The small interior, centered around table seating, has a calm atmosphere. It is comfortable and said to be well suited for solo diners or small group meals.

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The "jo tan-shio (premium salted beef tongue)" has a fine texture, and when grilled over high heat, the surface turns fragrant while the inside stays plump.

It is thick cut, and with each bite, the beef tongue's rich flavor and aroma spread through your mouth, making it a dish you can enjoy for its texture too.

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The super-fresh "Mountain chain tripe" is said to have light fat and lets you fully enjoy the rich flavor that makes Horumon so appealing.

Its texture also changes depending on how you grill it, which is part of the appeal. If you quickly grill it over high heat, it turns crisp on the outside and springy inside, while slow grilling brings out more bounce and a firmer bite.

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Osaka-style Yakiniku and the appeal of staff grilling it for you as a performance make Osaka Yakiniku・Horumon Futago Kamata Ten stand out.

The restaurant is said to play J-pop from the 2000s, giving the space a cozy, nostalgic feel. There are 42 seats in total, mainly table seating, so it also works well for groups.

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The “Futago assortment” is such a popular menu item that almost everyone who visits orders it.

You can enjoy four kinds at once: hoso shio (salted beef small intestine), chunky-cut here (tenderloin), maboroshi no harami (rare Outside skirt), and ago niku (jaw meat). Every kind of Horumon is fresh, and it is said to be tasty enough to satisfy both Horumon fans and first-timers alike.

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The "House Specialty! Kuroge Wagyu (Japanese Black Wagyu) Hamideru Karubi" is a single boldly cut slice of Spencer roll.

You can enjoy the sweetness, savory aroma, and melt-in-your-mouth tenderness that only Kuroge Wagyu can offer. The house special sauce brings out the meat's rich flavor, and while it is full-bodied, it is said not to feel too heavy.

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"Sumibiyakiniku Shichirinbo Kanpachi Kamata Ten" is a place where you can enjoy Kuroge Wagyu (Japanese Black beef) and Domestic beef grilled over charcoal on a shichirin (small charcoal grill).

The calm interior mainly features Semi-private room seating, and fully private room are also available. You can easily place your order using a touch panel.

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This is the daily "Kuroge Wagyu (Japanese Black Wagyu) 3 Rare Cuts," and the photo shows rib shin, the finest part of the loin, along with Shinshin and Tomosankaku, which are cuts from the rear leg.

Shinshin offers the full flavor of lean meat, Tomosankaku the sweet richness of marbling, and rib shin a melt-in-your-mouth texture.

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The "premium salted tongue" is also a popular menu item with many repeat customers.

It is carefully prepared, and while it is not especially thick, you can enjoy the tongue's signature crisp and springy texture. If you add green onion salt for an extra charge, it brings out the flavor even more.

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Shichirin Yakiniku Anan Zoshiki Ten is a Yakiniku chain that serves high quality meat at reasonable prices. It works well for all kinds of occasions, including drinking parties, family meals, and private gatherings.

There is also a wide range of courses with All you can drink, so you can casually enjoy Yakiniku in a fun setting.

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One of the best things here is that you can enjoy popular Yakiniku cuts like loin, kalbi, and Outside skirt at a good price.

The restaurant’s popular "Anan Kalbi" is one of its three signature specialties. It comes already coated in sauce, so it is said to taste so good that once you lightly grill it and eat it with rice, you will not be able to stop.

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At lunchtime, they offer a full lineup of value set meal options for enjoying Yakiniku, including the “3-assortment set meal,” the “Kalbi and Outside skirt set meal,” and the “Thick-Cut Beef Tongue and Kuroge Wagyu set meal.”

Grilling over charcoal lets the extra fat drip away and brings out the flavor. The savory aroma is said to really whet the appetite.

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Gyukaku Kamata Ten is a Yakiniku restaurant in a great location, just a 5-minute walk from Kamata Station.

The interior has a clean and calm feel with a wood-grain theme. In addition to counter seating that makes it easy to stop by alone, there are also sofa seats and box seats, creating a space where you can relax and unwind.

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The popular All you can eat menu is well stocked with 50 items even on the reasonably priced course.

Along with high quality meat, it also offers a full range of kimchi, salads, and side dishes, so the level of Manzoku is said to be high.

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The a la carte "Shimofuri Jo-Tan Shio (premium marbled salted beef tongue)" comes with 2 thick cut slices of tongue per person.

It is said to be a luxurious dish, with only 8 slices available from a single animal. When eaten with the wasabi served alongside it, the sharp, fresh heat leaves your mouth feeling clean and refreshed.

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Genki Shichirin Yakiniku Gyushige Umeyashiki Ten, about a 14-minute walk from Keikyu Kamata Station, is a chain restaurant serving authentic shichirin (small charcoal grill) Yakiniku.

The spacious interior lets guests relax and enjoy their meal in box seats. (Each) seat is also equipped with an exhaust hood, so you can enjoy charcoal grilled Yakiniku on a shichirin without worrying about the smoke.

Photograph:ΔΙΟΝΥΣΟΣ

They have a full lineup of All you can eat and All you can eat and drink menus.

The "Premium Course," an All you can eat and drink option that you can order from per person, lets you enjoy 120 items of premium Yakiniku, including salted Beef Tongue and Premium Mountain chain tripe. The time limit is 100 minutes, and it is said to be a highly satisfying course.

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The signature "Gyushige Karubi" is a house specialty that lets you enjoy the sweet richness of high quality fat and a tender texture like Outside skirt.

For an extra charge, you can add "Ajitsuke Negi (seasoned green onions)," which adds aroma and depth and gives it a different flavor.