Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2026 Bronze winner
Selected for Tabelog yakiniku TOKYO "Tabelog 100" 2025
Online reservationInstant reservations, no phone calls.
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Chef
"Sakuhara Vanne Hideyuki: A World-Renowned Wagyu Creator"
Truffle Sukiyaki and Katsu Sandwich Omakase Course19 items
Wagyu Caviar Sushi Chateaubriand Rosé Katsu Sandwich Truffle Sukiyaki And more — Yoroniku's premium ingredients series All included!
Yoroniku's No.1 Repeat Rate Specialty: Truffle Sukiyaki Course19 items
Presented by Yoroniku, the first yakiniku restaurant to use truffles Truffle Sukiyaki Course A piled-high serving of truffles so abundant were even willing to sell below cost, experience a next-level, mind-awakening flavor that can only be enjoyed here.
Basic but Satisfying Course18 items
A generous assortment of classic favorites Recommended for diners who want to sample a full range of our signature dishes.
◾️ Ordered Menu • Basic Course (JPY 13,300 per person) ◾️ Impressions The quality of...View details
Visited on March, 2026
1 time
Located on Kotto Street in Aoyama, Tokyo, Yoroniku looks like a traditional kaiseki or Jap...View details
Visited on March, 2026
1 time
I finally had the chance to visit "Yoroniku," a place I had been curious about for a long ...View details
Visited on January, 2026
1 time
| Restaurant name |
Yoroniku
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Bronze winner
The Tabelog Award 2026 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
Selected for Tabelog yakiniku TOKYO "Tabelog 100" 2025
Selected for Tabelog yakiniku TOKYO "Tabelog 100" 2025
Selected for Tabelog Grill TOKYO "Tabelog 100" 2024
Selected for Tabelog Grill TOKYO "Tabelog 100" 2024
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2023
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2023
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2022
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2022
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2021
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2021
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2020
Selected for Tabelog Yakiniku TOKYO "Tabelog 100" 2020
Selected for Tabelog Yakiniku "Tabelog 100" 2019
Selected for Tabelog Yakiniku "Tabelog 100" 2019
Selected for Tabelog Yakiniku "Tabelog 100" 2018
Selected for Tabelog Yakiniku "Tabelog 100" 2018 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Bronze受賞店
The Tabelog Award 2026 Bronze 受賞店
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Gold受賞店
The Tabelog Award 2018 Gold 受賞店
2017年Silver受賞店
The Tabelog Award 2017 Silver 受賞店
百名店 選出歴
焼肉 百名店 2025 選出店
食べログ 焼肉 TOKYO 百名店 2025 選出店
焼肉 百名店 2024 選出店
食べログ 焼肉 TOKYO 百名店 2024 選出店
焼肉 百名店 2023 選出店
食べログ 焼肉 TOKYO 百名店 2023 選出店
焼肉 百名店 2022 選出店
食べログ 焼肉 TOKYO 百名店 2022 選出店
焼肉 百名店 2021 選出店
食べログ 焼肉 TOKYO 百名店 2021 選出店
焼肉 百名店 2020 選出店
食べログ 焼肉 TOKYO 百名店 2020 選出店
焼肉 百名店 2019 選出店
食べログ 焼肉 百名店 2019 選出店
焼肉 百名店 2018 選出店
食べログ 焼肉 百名店 2018 選出店
ホットレストラン 受賞歴
食べログ ホットレストラン 2026 受賞店
食べログ ホットレストラン 2026 受賞店
食べログ ホットレストラン 2025 受賞店
食べログ ホットレストラン 2025 受賞店 |
| Categories | Yakiniku (Japanese BBQ), Tripe |
| Phone number (for reservation and inquiry) |
03-3498-4629 |
| Reservation availability |
Reservations available |
| Address |
東京都港区南青山6-6-22 ルナロッサ B1F |
| Transportation |
It is a 10-minute walk from Exit B1 of Omotesando Station on the subway. 712 meters from Omote Sando. |
| Business hours |
|
| Average price |
JPY 10,000 - JPY 14,999 |
| Average price(Based on reviews) |
JPY 15,000 - JPY 19,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted (VISA, Master, JCB, AMEX, Diners) Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料 10% This section has been automatically translated. Please check with the restaurant for accurate information. |
| Number of seats |
80 seats |
|---|---|
| Private rooms |
Available For 2 people, For 4 people, For 6 people, For 8 people, For 10-20 people, For 20-30 people, For over 30 people |
| Private use |
Available For 20-50 people, For over 50 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Stylish space, Relaxing space, Spacious seating |
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine, Cocktails available, Particular about Shochu (Japanese spirits), Particular about wine |
|---|
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Service |
Celebrations and surprises, Multilingual menu available(English) |
| The opening day |
2007.4.29 |
閉じる
A "New Generation of Meat Kaiseki" that Redefines the Concept of Yakiniku
Yoroniku in Minami Aoyama is famous among meat lovers for being the birthplace of the now-standard way to enjoy grilled meat wrapped in a bite-sized rice ball or mixed with egg yolk. As many restauran...ts follow in their footsteps, Yoroniku continues to stand out with its signature dishes featuring truffles. In particular, the Truffle Sukiyaki has become a must-try for food enthusiasts traveling from around the world. Additionally, Yoroniku's innovative offerings, like their dessert shaved ice, show no signs of slowing down. They are sure to keep exploring new angles and expanding the world of Wagyu beef in the future.