Affordable Japanese Yakiniku in Tokyo

After 9pm, we will respond to your a la carte orders by keeping in mind the ingredients that are still available and in what ways these ingredients mix well with one another. "First of all, try our omakase meals so that you can know what our restaurant is like," says Mr. Kato. This famous and well-established restaurant specializes in top-quality Wagyu. Their ingredients, procured from Hiyama, are carefully prepared in ways that aren't too heavy-handed or light-handed. Their signature , consisting of rice wrapped in grilled sirloin, is highly praised.
The sushi chef doesn’t allow photos inside his sushi bar so I just took a picture of their door. You can click on that link or refer to the map below to see exactly where it is. If there’s something you’re craving for but you aren’t seeing it on the conveyor belt, then you can order it from the menu. It’ll be delivered right to your table via a second conveyor above the main belt. Color-coded plates of sushi travel along the conveyor belt which customers can freely grab.

Be pampered by customized service alongside the finest yakiniku in all of Japan. “Beef Masters Seibu Shinjuku Ekimae Main Store” is situated in Kabuki-cho 2 chome and is only a minute’s walk from the northern exit of Shibuya Station on the Seibu Shinjuku Line. It is a Yakiniku restaurant that is well known for its Kouhaku Aburi Yukke (Roasted Red & White Japanese-style Tartare). As you can see, Nikuya Yokocho is considerably cheaper in comparison. This quality has been achieved to support Wagyu beef producers who have been affected by Covid.
No matter how you cook it, each piece will fill your mouth with luscious, fatty sweetness and a bouncy, deeply satisfying bite. Why don’t you utilize the facilities to suit your purpose – if you just want to enjoy good Yakiniku, go for 1F, but if you want to pamper yourself while enjoying your meal, try 2F. Along with the homely service, you can taste the fine meat while the alcohol flows in an unrestrained manner through the evening. Since the guests on the second floor are allowed to carry their own condiments, they can make the menu even more personalized by adding their own seasonings. While Miya is laughing, the TOKYO X Steak is now ready to eat.
I am a classically trained chef now for more than 15 years so you can trust me when I say that this place is a piece of heaven here on our Earth. Yokohama was the first area in Japan to begin experimenting with beef after the Meiji 恵比寿 ジンギスガン Restoration in 1868. One of the most popular dishes that emerged was gyu-nabe (literally 'beef hot pot'). It features beef slices cooked with several other ingredients such as negi and shiitake mushrooms in a soy sauce-based soup.

Popular dishes include the special rump, egg gukbap, and thick-cut harami. You’ll likely need a reservation in advance for this in-demand grill. Hang Dong is located right in the heart of the yakiniku haven, Tsukishima. While lots of similar restaurants are lined up around the area, this particular restaurant is unshakable. Their yakiniku menu consists of dishes made with only the best Wagyu, as expertly selected by the owner.
From time to time, he purchases Kuroge Wagyu beef in good condition and cuts the meat by hand after receiving an order. The seasoning of the meat is also changed according to the state of the meat to maximize  the umami of the meat. In addition to the yakiniku, the "Hirekatsu Sandwich" is also popular because of the excellent compatibility between the juicy meat and the bread.

I love it and try to order it as often as I can whenever we’re in Japan. This beautiful bowl of anago and boiled scallops over rice was my very first meal in Tokyo. I love seafood so when I read about Minatoya and their kaisendon bowls going for as little as JPY 500, I immediately put them on the first day of my Tokyo itinerary. In light of that, I wanted to come up with as well-rounded a food guide as possible to adequately represent Tokyo’s cuisine. Japan is one of the world’s best countries for food and at the center of all that culinary excitement is Tokyo. Yuma WadaI started Ninja Food Toursin 2017 to pursue my passion for Japanese food.
Their yakiniku menu predominantly focuses on high-quality domestic Kuroge Wagyum. Not only does their yakiniku taste delicious, but you can also thoroughly enjoy how it's presented, as they've added an element of entertainment to the presentation of their dishes. For example, the [World’s Longest Deluxe Tongue], consisting of thinly-sliced Kuroge Wagyu tongue, will no doubt make an impression! The meat for this dish is cut horizontally instead of the more common vertical cut, allowing customers to have an even larger portion compared to other restaurants.

The restaurant has been in business for over 50 years and has always been one of the most popular restaurants in the area. Uguisudanien (鶯谷園) is a long-running Yakiniku restaurant located in the Ueno area. Rokkasen was awarded TripAdvisor’s “Certificate of Excellence Award” in 2015, which just shows the quality of the meat.
They serve great quality Kobe beef and other wagyu beef brands at a reasonable price, mainly focusing on A5 quality Kuroge black beef. Courses start at ¥4,000 per person, and they offer a la carte options as well as rare cuts of meat that you might not find at other restaurants. Matsusaka gyu restaurant "M" is a remarkable an impressive yakiniku restaurant in Namba,Osaka. The professional staff strive every day to give excellent service and quality food to its customers serving only the primest of Matsusaka beef from the famous region. I experienced on many occasions the same consistency and dining experience every time I had visited "M" and to me is the most tender, delicate, mouth watering tasty beef I have ever eaten in my life.
There’s no prayer room in the restaurant, but Okachimachi Mosque is less than a four-minute walk from the restaurant, so you can enjoy your lunch after praying without any worries. Nanbara was in fifth grade when his parents began Yakiniku Jambo. While he grew up watching his parents run the restaurant, he first pursued different careers such as hairdresser and radio broadcast. “I’ve always liked the art of creating something,” he explains. Kicking off with classic cuts before delving into the side menu, Timothy was beyond satisfied.

We, however, were on a mission to eat meatless meat, so we had resolved not to eat any real meat on this visit. Our reasoning was that, if the NEXT Karubi and NEXT Harami really do resemble real yakiniku meat, then we should be able to say with confidence after a meal of it that felt like we’d eaten yakiniku. And if not, well then you can safely conclude that it does not live up to expectations as a suitable meat substitute for yakinuku.
She mixes the rice and ingredients together in the hot stone bowl. Miya selects the Wagyu Mango Cut Karubi and Phantom TOKYO X Steak for her next order. As the name suggests, this dish is a thick cut of ribs that are diced like a mango. The Phantom TOKYO X Steak is a luxurious cut of Japanese brand-name pork. This is an unprecedented concept offering all-you-can-eat Wagyu beef of the highest A5 grade and has recently been featured in several Japanese media outlets. This makes you want  to cook them “ASAP” and indulge in their meaty and juicy taste.