Photograph:NO WARNING
Matsuyama, the capital of Ehime Prefecture, is an appealing city with a great balance of hot springs, history, food, nature, culture, and access. Streetcars and buses cover the city, making it easy to get around, and it also has plenty of shopping facilities and restaurants. This time, we’re focusing on Yakiniku in the Matsuyama area and rounding up some recommended spots.
Created: July 21, 2026
This article is based on122Tabelog reviews.
Table of Contents
Photograph:tabelog.com
Ariran Yakiniku House Dobashi Ten, located in Matsuyama, is a restaurant where you can enjoy authentic Yakiniku centered on Domestic beef.
The interior has a warm wooden feel, with partitioned table seating and Sunken kotatsu seating where you can relax and enjoy your meal. For groups, Semi-private rooms and Private rooms are also recommended.
Photograph:ポンこまる
In addition to limited quantity menu items like "Ariran Rosu (Ariran loin)" and "Ariran Bara (Ariran short plate)," you can enjoy Yakiniku made with rare cuts.
The "Tan Karubi" in the photo is said to have an excellent balance of the sweetness of high quality fat and the rich taste of tongue. Its pleasant bite is said to keep you coming back for more.
Photograph:ポンこまる
Marutoku Karubi is also one of the popular menu items.
When the finely cut karubi (short rib) is grilled on the wire mesh, some of the fat drips off just enough and a nice toasty aroma fills the air. It goes well with the house special sauce and is said to pair well with both rice and alcohol.
S.S.JJ
The Outside skirt has the firm bite that makes this cut so appealing, and the juicy meat juices bursting in your mouth are simply superb. The sesame flavor and green onions served alongside it balance the whole dish, making Yakiniku, which can easily feel heavy, taste light and enjoyable.
Source:S.S.JJ's review
NO WARNING
・[Limited quantities only] Thick Cut Steak Loin
I ordered one serving of thick cut steak loin, and when they asked if I wanted salt or sauce, I chose salt. A special sauce came with it. It was quite light. It was thick cut, but it sliced through smoothly and almost melted in my mouth. It had plenty of fat and was very delicious.
Source:NO WARNING's review
39
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Photograph:10n-.-u04
Oishii Akami to Saikokyu Horumon Super Horumon Matsuyama Okaido Chuo Ten is a Horumon specialty Yakiniku restaurant, just a 3-minute walk from Okaido Station.
The bright and clean interior has tables for 4 and 6 guests, and the counter seats come with smokeless roasters for solo diners. It also has good access from the station, which adds to its convenience.
Photograph:瀬戸のおはぎ
As a Horumon specialty restaurant, it offers not only the popular "small intestine" but also a wide variety of rare Horumon cuts.
The "5-type Horumon assortment" is a good-value menu that lets you enjoy several kinds of Horumon at once.
Photograph:NO WARNING
The limited-quantity "Tokusei Outside skirt" is said to have just the right amount of fat, with rich flavor coming out more and more as you chew.
There are three kinds of sauce: soy sauce tare, miso tare, and lemon tare, and you can choose one to match the cut.
さすらいの夫婦
They offer a wide variety of Horumon, so I picked two items I had never tried before: tripe and tsurami (part of the cheek). Tsurami had a kalbi-like flavor and became a favorite. This is the kind of place where you should really enjoy the Horumon.
Source:さすらいの夫婦's review
dch2aug
You can drop in easily with a casual mood. Everything was good quality, but the tongue and Outside skirt were especially tasty. The stone pot bibimbap to finish was nice and fragrant.
Source:dch2aug's review
34
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Photograph:nomchan
At Ichibankan in Tarumi, Matsuyama, you can enjoy charcoal grilled Yakiniku made with binchotan (high-grade white charcoal).
The spacious interior has a comfortable Japanese-style feel. In addition to zashiki (tatami seating) and Sunken kotatsu seating, there are also partitioned Semi-private room seats, creating a relaxed atmosphere where you can take your time.
Photograph:nomchan
The "Kuroge Wagyu bara-yaki (grilled short plate)" uses the rare cut "koune (part of the brisket)".
A tasty way to enjoy it is to dip the thin slices of meat in the sauce and eat them together with onion. The more you chew, the more flavor spreads in your mouth, and it is said to be perfect as a snack with drinks.
Photograph:日曜から夜更かし
There are four kinds of weekend-only lunch options. Each one comes with a lunch set that includes a two-meat platter, salad, namul (seasoned vegetable side dishes), soup, and rice.
The "Kuroge Wagyu (Japanese Black Wagyu) Premium Kalbi & Outside skirt set meal" in the photo lets you choose from three portion sizes for the meat, which makes it easy to adjust the volume to match how hungry you are.
2819e2
I chose the two-beef lunch. It came with salad, namul (seasoned vegetable side dishes), soup, and rice. Since I was just trying it out, the meat was 100g, but it still felt satisfying. Above all, the sauce was exactly to my taste, so I was Manzoku. The soup was egg soup, and it was not in a mini cup, so the portion felt nice too. I also thought the staff were pleasant.
Source:2819e2's review
ショコミント
I had thick-cut Beef Tongue, cheese sausage, Horumon, thick-cut steak, Outside skirt, namul (Korean seasoned vegetable dishes), chisha (leaf lettuce), kimchi, cold noodles, and vegetable chijimi (Korean savory pancake). I drank draft beer and Takohai (shochu highball). The thick-cut steak, cheese sausage, and thick-cut Beef Tongue were really good. I also enjoyed the vegetable chijimi.
Source:ショコミント's review
24
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Photograph:日曜から夜更かし
Located near Matsuyama Airport, Yakiniku Annyon is a restaurant where you can enjoy meat grilled by a Yakiniku sommelier.
There are box seats and Private room options available for 2 people or more, so you can fully enjoy your meal in a private space without worrying about the tables next to you.
Photograph:大凪零
The “Special Thick-Cut Salted Tongue” is said to release its rich fat with a sizzle the moment it hits the grill, filling the air with a savory aroma.
The generously cut tongue is reputed to burst with flavor with every bite, and its light, crisp texture is so good it becomes addictive.
Photograph:NO WARNING
The photo shows “Premium Outside skirt,” “Annyon Bara,” and “Wagyu Premium Loin.”
The “Premium Outside skirt” is moist and tender, and the more you chew, the more flavor comes through. Both the “Annyon Bara” and “Wagyu Premium Loin” are nicely marbled, letting you enjoy the rich taste of high quality fat.
Executive Eats/35歳経営者の美食メモ
The biggest draw is, without a doubt, the almost god-tier quality of the meat. The tenderness, rich flavor, and sweetness of the fat are all on par with well-known restaurants in Tokyo. What is even more surprising is the price. Dishes that would likely cost twice as much in Tokyo can be enjoyed in Matsuyama at an overwhelmingly good value.
日曜から夜更かし
You can enjoy top quality meat specially selected by the owner, the only Yakiniku sommelier in Ehime. I especially loved the sommelier owner’s recommended rib roll and tongue for the day! They were so delicious. The menu is extensive, and the place feels very comfortable. I want to come back and try more kinds of meat! It made perfect sense why this popular restaurant is so well loved✨
Source:日曜から夜更かし's review
25