15 Great Yakiniku Spots Around Jimbocho Station! Featuring mostly casual places with great value for money

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Yakiniku Horumon Gaku Suidobashi Honten is a 9-minute walk from Jimbocho Station.

The interior has a calm atmosphere with wood tones as the main design. Many people visit for the fresh Horumon, which the restaurant carefully selects and sources.

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The "jo reba (premium liver)" is said to stand out for its moist texture and mild richness. Even when cooked through, it does not turn tough, and its pleasant springy bite is said to keep you coming back for more.

It is said to be an irresistible taste for liver lovers. Advance reservations are required.

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The photo shows today’s Gaku Horumon assortment. The moment it hits the grill, the fat pops and a fragrant aroma rises.

Each cut has a different bite, and the more you chew, the more sweetness spreads.

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"Yakiniku Story Suidobashi Ten" is a Yakiniku restaurant located an 8-minute walk from Jimbocho Station. The restaurant is in the basement and has a hideaway feel with calm lighting.

You can grill and enjoy Matsusaka beef delivered from a designated ranch yourself.

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The "Matsusaka-gyu (Matsusaka beef) Shiko Course" is said to be a luxurious course that lets you fully enjoy the rich aroma and deep flavor that make Matsusaka-gyu so special. You can savor Matsusaka-gyu graded A5 or higher, and enjoy the different savory flavors and textures of each cut.

Every plate is said to highlight the quality of the meat, with a finish that lets the sweet fat spread smoothly across the palate.

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The photo shows "Matsusaka-gyu (Matsusaka beef) lean meat floating in the air." Just as the name suggests, this dish stands out with its eye-catching three-dimensional presentation.

After they lightly sear the surface, the staff cuts it for you. It is said to have a tender texture like roast beef. It is a bright and festive presentation that is also perfect for celebration meals.

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"ANIKU produced by Araiya" is a kominka-style Yakiniku restaurant located a 9-minute walk from Jimbocho Station.

The first floor has counter seating, while the second floor has table seating, giving it a practical layout that is easy to use.

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The photo shows the “drinkable Spencer roll” from the “Omakase course.” Just like the name suggests, it is said to melt in your mouth with a smooth texture, while the fat of the Spencer roll gently spreads across your palate.

It is also said that enjoying it over rice makes it even more satisfying.

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Each type of Horumon is said to be carefully prepared, with a clean taste and no strong off notes.

The premium Mountain chain tripe has a pleasant texture, and the marucho is said to spread a mellow sweetness. The Colon, grilled over strong heat, is said to be crisp on the outside and tender inside.

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"Horumon Yakiniku Mori-chan Ochanomizu Ten" is a conveniently located spot just a 3-minute walk from Jimbocho Station.

The interior has the lively feel of a classic Yakiniku restaurant. In its homey atmosphere, you can enjoy more than 20 kinds of Horumon.

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The "Dentou no Negi Tan Shio Yaki" is grilled with plenty of green onion salt piled on top of the tongue. With each bite, you can really taste the umami.

The staff will show you how to grill it, so even first-time visitors can enjoy it with ease.

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The photo shows a type of Horumon called takenoko (aorta). It is known for its firm springy texture, and you can enjoy its crunchy bite.

It has few distinctive notes and is easy to eat, so even Horumon beginners can give it a try. Many people also seem to enjoy it with the self serve All you can drink option.

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Yakiniku Jurakuen is a restaurant about a 3-minute walk from Jimbocho Station, where you can enjoy meat delivered directly from the Shibaura Market.

The interior is spacious, with 80 seats in total. The first floor has table seating, and the second floor has table seating plus Sunken kotatsu seating. The layout makes it easy to use for different group sizes and occasions.

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The Beef Tongue is said to be a dish where you can really enjoy its clean bite and deep umami.

It also goes well with the fresh taste of lemon juice and the mild sweetness of the house-made sauce, and some say it stays delicious to the last bite.

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The photo shows "Mitsusei Karubi." The karubi (short rib) is marinated in a special sauce and has plenty of rich fat, with a fragrant sweetness that spreads as it cooks.

It is said to have high-quality fat that does not feel too heavy, with savory flavor that slowly builds with every bite.

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Nihonbashi Ningyocho Yakiniku Keyaki Jimbocho Ten is a shichirin (small charcoal grill) and charcoal fire Yakiniku restaurant just a 3-minute walk from Jimbocho Station.

The interior is bright and clean. There are also Private rooms where you can relax without worrying about the people around you, making it a great fit for times when you want to take your time and enjoy Yakiniku.

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The "Tokusei Atsugiri Gyutan Kiwami (special thick cut beef tongue, premium)" is said to develop a fragrant surface when grilled over charcoal on a shichirin (small charcoal grill).

With each bite, the savory taste of salt and the sweetness of the meat come together, making it highly satisfying. This dish lets you fully enjoy the appeal of gyutan.

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"Ningyocho Horumon" is a dish of fresh pork Horumon seasoned with the restaurant's homemade marinade.

Once placed over charcoal, the aroma stands out and makes it even more appetizing. The more you chew, the more you can taste the rich depth and savory flavor of the salt and miso seasonings.

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The photo shows the "jo-tan shio atsugiri (thick-cut premium salted tongue)." The thick slices of tongue have a real presence, and they are said to be so tender that they gently give way with each bite.

The quality that is unique to Kuroge Wagyu (Japanese Black beef) really stands out. It is also recommended to compare it with the thin-cut tongue.

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Kainomi (a rare cut near the flank) is a hard to find cut with a rich taste that lets you really enjoy the depth of lean meat. It comes from the side of the belly and is said to be juicy, with the umami of lean meat and a moderate amount of fat coming together.

Just a little wasabi and salt tightens up the flavor and really brings out the taste of the meat.

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Itto is a Yakiniku restaurant where you can enjoy high quality Kuroge Wagyu (Japanese Black beef). The interior feels clean and stylish.

There is a wide variety of seating, including sofa seats and loft seats. It is located about a 5-minute walk from Jimbocho Station.

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The thick cut jo-tan (premium beef tongue) is a rare cut that only a small amount can be taken from a single tongue. It is known for its firm bite and deep umami flavor.

The more you chew, the richer the flavor spreads, giving it the satisfying feel that only a thick cut can offer. Other cuts such as jo-harami (premium Outside skirt) are also served with careful knife work.

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The lunch "Teiban Set" comes with an assortment of three cuts plated with nice color: kalbi (boneless short rib), Outside skirt, and loin.

It is a very satisfying meal that includes 4 side dishes, rice, and soup. The fat and rich flavor of each cut spread across your mouth, and the set is said to offer a well balanced way to enjoy them.

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Yakiniku Shouen is about a 7-minute walk from Jimbocho Station. The dining room is equipped with smokeless roasters.

The menu features luxurious options such as Kuroge Wagyu (Japanese Black beef) assortments and Matsusaka beef Strip loin steak, making it a good choice for meals with all kinds of groups.

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The photo shows the Yakiniku lunch "Beef Cheek meat and Horumon Set." The beef Cheek meat has a firm bite, with the deep richness you only get from lean meat.

The Horumon is cut into bite-size pieces, which makes it easy to eat.

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The photo shows the "Wagyu Thick Cut Premium Outside Skirt." Because it is cooked with far infrared heat, it makes no sound even when placed on the grill, and cooks through slowly, which is one of its defining features. It browns without burning and finishes up plump, staying tender even though it is thick cut.

It is said to be delicious, with the rich flavor of Wagyu coming through clearly.

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Sumibi Horumon Harumaki is about a 10-minute walk from Jimbocho Station. It has counter seats and table seating for small groups, with a bright and lively atmosphere.

Even though it specializes in Horumon, the restaurant is said to have very little smoke, making it comfortable inside. The staff also provide polite service, so it is an easy place to visit even for first-timers.

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The photo shows an Omakase Horumon assortment selected by the owner. Each cut is carefully prepared, and they say it has no strong distinctive flavor and leaves a light finish.

Since it comes pre-seasoned, there is no sauce on the table. Even on your first visit, the staff will show you how to grill it, so you can feel at ease.

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The photo shows "Sakai-san no Rice Curry." Its mellow taste and moderate spice are said to be well balanced, making it an easy dish to enjoy even after a meal.

It is also very popular with regulars, and many people choose it from the To finish menu.

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Yakiniku Yakitaro Suidobashi Ten, an 8-minute walk from Jimbocho Station, is a Yakiniku restaurant that focuses on A4 and A5 rank Wagyu and Domestic vegetables.

The interior is a calm space filled with the warmth of wood, where you can relax and enjoy Yakiniku. They also use Domestic charcoal in the shichirin (tabletop charcoal grill).

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The "thick cut tongue" is a dish with a fine texture, and the marbling and fat are especially beautiful.

Just a light sear brings out the juices, and each bite is said to be full of rich flavor. The aroma of sesame and the house special sauce add a nice accent, making it so tasty you could keep eating slice after slice.

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The "Healthy Samgyeopsal" is a popular menu item that lets you enjoy sangenton pork belly with vegetables.

Adding kimchi and ao-togarashi (green chili peppers) changes up the flavor, giving it a light yet satisfying finish. It does not feel too heavy or greasy, and it is also perfect as a palate cleanser.

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Yakiniku to Niku Bistro SAPANA is a Yakiniku restaurant about a 10-minute walk from Jimbocho Station that serves kurogé wagyu (Japanese Black Wagyu).

The interior has a chic color scheme, and the rail partitions also make Private room use possible. They say you can enjoy A4 and A5 kurogé wagyu at a good price.

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The photo shows the "Premium Outside skirt Yakiniku Set." This satisfying lunch set uses Special Wagyu and comes with rice and soup.

It is said to have a nice springy texture while still being tender. You can order on a touch panel for a smooth experience.

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The "Yakiniku course" with All you can drink lets you enjoy a variety of cuts.

The roast is said to give off a gentle aroma on the surface when grilled, and each slice lets you enjoy the rich flavor unique to lean meat. It has a tender texture and a light fat richness, making it easy to eat.

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Niku no Yoichi Ochanomizu Ten is a Yakiniku restaurant where you can enjoy high quality meat selected with great care.

It is an 11-minute walk from Jimbocho Station. Each floor has a different feel, with casual counter seating on the first floor and relaxed wa-modern (Japanese modern) table seating on the second floor.

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The “Niku no Kaidan Assortment Course” features a luxurious assortment that lets you enjoy a little bit of beef, pork, and chicken, including Chita-gyu (Chita beef) curtain loin and thick cut tongue.

It also looks gorgeous, with the meat lined up on tiered steps that really whets the appetite. It pairs perfectly with kama-taki gohan (rice cooked in a pot).

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The “Yoichi Manpuku set meal” is a well-balanced set meal that lets you casually enjoy several kinds of meat.

You can grill the meat on a portable gas stove and enjoy it at your own pace. If you place the freshly grilled meat over kama-taki (pot-cooked) rice and pour on some nira shoyu (garlic chive soy sauce), it becomes richly flavorful all at once.

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Osaka Yakiniku Horumon Futago Suidobashi Ten is a Yakiniku restaurant located a 6-minute walk from Jimbocho Station.

Inside, it has an old-school style with pipe chairs and gas grills. It offers many original menu items, including the overhanging kalbi and the Futago assortment.

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The Horumon has no off notes, and because each cut has a different texture, it stays enjoyable all the way to the last bite.

The portion size of each plate is just right, which makes it easy to mix and match with a la carte dishes. The staff grills it for you, so you can enjoy the conversation too.

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The photo shows the "akami (lean meat) and Horumon stamina-yaki (grilled stamina platter)." It is a hearty plate that lets you enjoy a wide range of cuts all at once, including tongue, Outside skirt, Wagyu short plate, fresh liver, korikori-yaki (grilled crunchy artery), and akasen (fourth stomach).

You can adjust the level of spiciness, which makes it nice that you can have it finished to your taste.

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Gyukaku, a 9-minute walk from Jimbocho Station.

The casual interior with Japanese touches offers a calm space with 33 seats in total. It is easy to visit with family or friends, and you can casually enjoy Yakiniku. Orders are placed by tablet, so you can keep the meal moving at a good pace.

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The meat is said to be carefully cut one slice at a time in the restaurant.

The 2-hour All you can eat and All you can drink option is easy to use, and some say the staff proactively replace the grill mesh, so you can enjoy your meal in comfort.

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The "Gyu Kaku Cold Noodles" are a classic menu item known for their smooth thin noodles and chilled soup.

They serve it well chilled, and it is said to be light enough to eat even after Yakiniku. A half size is also available, so it is also recommended To finish.