Yakiniku (BBQ) Restaurants(179)

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TOKYO

Inventive dishes made with A4- and A5-grade wagyu beef and premium seafood are the hallmark of this Ginza yakiniku restaurant, which went briefly viral on social media for its instant-smoked yukhoe.

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OSAKA

Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?

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TOKYO

With the arrival of Bou-ya's newest branch near Ueno Station, indulging in top-shelf A5 wagyu has become the pick for a post-museum-date meal — and part of the Ueno dining lexicon.

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TOKYO

Opened in 2014 in Shinjuku’s Arakicho, Beef Nagayoshi serves an approachable A5-grade wagyu omakase course, with the owner handling all the grilling and dining is done at izakaya-style counter seating.

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TOKYO

Setting ground in Nishiazabu, Nikusui Yamamoto is one-upping the legacy of yakiniku with a refined and luxurious take on Japanese barbecue.

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HOKKAIDO

A warm atmosphere, friendly tableside service, and 10 different cuts of fresh — not frozen — mutton await visitors to this jingisukan restaurant in Sapporo’s nightlife district of Susukino.

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KYOTO

For a taste of Kyoto-style yakiniku, Tendan has been serving perfectly grilled cuts of meat in Kyoto’s characteristic dashi-like sauce for almost 60 years. The Saiin branch’s location makes it popular with sightseers en route to northern Kyoto.

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TOKYO

The head chef and manager at this Ginza yakiniku restaurant purchases an entire cow at a time, choosing each one for the perfect balance of fat and lean meat content — characterized by a deep red “azuki-iro” shade.

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TOKYO

Niku-Azabu Ebisu draws in a hungry crowd of locals thanks to its winning combination: affordable kuroge wagyu, a quasi-pub ambiance and an impressive array of beers on taps.

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TOKYO

A go-to spot for local meat enthusiasts, Niku-Azabu debuts in Futako-Tamagawa with its hallmark offering: top-notch A5 wagyu cuts sizzling on table-top grills and delicious yakiniku at the best price.

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TOKYO

More than three decades of operations in the popular Nakano area have made this yakiniku restaurant a mainstay of residents and visitors alike. Traditional Korean dishes like soft tofu soup and cold noodles accompany top-quality wagyu.

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TOKYO

This specialist in Yonezawa beef — a wagyu said to rank among Japan’s three “great beefs” — offers wonderful views of nighttime Ginza, alongside some of the finest cuts of wagyu in Tokyo.

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OSAKA

Located next to Hozenji Temple, this yakiniku restaurant in Osaka’s popular Namba shopping district serves extremely rare varieties of “phantom wagyu”, prepared with luxurious ingredients like caviar and truffle dressing.

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OSAKA

One of Shinsaibashi’s fine dining benchmarks pits every table with a traditional irori — a Japanese sunken hearth — to grill its stellar lineup of Awaji beef and seasonal seafood over flames fueled by Kishu Binchotan charcoal.

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OKINAWA

In the seaside capital of Okinawa, the gentle glow of "irori" at Mahoroba Irori is a sight the coastal city hasn't seen in years. Here, Okinawa-grown meats are cooked over rustic sunken hearths powered by Tosa Binchotan charcoal.

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HOKKAIDO

Overlooking the iconic red brick of the Former Hokkaido Government Office Building, quality is king at this premium wagyu yakiniku establishment in Sapporo, evidenced by the fresh cuts of meat.

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TOKYO

Japanese media outlets and eager diners flock to this Ikebukuro yakiniku hotspot to discover the buzz surrounding one thing: its otoshi-dare sauce.

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NARA

Yamato beef grown on its own ranch served up on the platter in Nikusho Geihinkan’s flagship course, where adventurous rare cuts, luxurious sirloin and offal become seemingly endless.

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NARA

Always fresh-cut to order, taste Nikusho Geihinkan’s yakiniku made with local Yamato beef from their cattle ranch. The cozy lodge atmosphere is the perfect spot to grill diverse expertly hand-cut meats.

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NARA

Whole wagyu cattle become sets of sectioned in-house cuts of beef in this crowd-pleasing yakiniku joint in Tawaramoto, Nara.

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OSAKA

The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.

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OSAKA

This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.

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OSAKA

Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.

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OSAKA

The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.

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NARA

Style meets comfort at this popular yakiniku restaurant nestled Tenri, Nara, where every dining table has a private room for A5-grade beef fares without interruption.

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OSAKA

By taking advantage of their unique connections as wagyu wholesalers, the Manno team aims to broaden the horizons of diners through its original beef brand.

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TOKYO

So rare that only 30 heads of cattle are sold in a month, the Ozaki wagyu beef from Miyazaki Prefecture is served here at this Ginza restaurant, alongside beautiful nighttime views and fine Japanese domestic whiskies.

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TOKYO

A chic yakiniku spot in Aoyama, Yakiniku Aoyama Gaien specializes in serving premium Japanese Black wagyu with no frills — just expertly prepared meat that truly "satisfies the soul."