Recommended All-You-Can-Eat Yakiniku Restaurants in Tokyo!

16th century traditional confectionery brand Toraya opens up a Café offering " wagashi" - artistic Japanese confections. Its Yokan with hotel original designed package, work by Philippe... A family restaurant that caters to a wide range of customers and motivations. It emphasizes a sense of value for money, offering a diverse variety of  genres, with a primary focus on Western cuisine. The course available includes five to eight appetizers, followed by eleven to twelve nigiri afterward! The main dish is a seaweed-wrapped sushi roll that has mackerel, pickled ginger, and shiso leaves.
Hana (Sunken Kotatsu, Wood Floor / 6 people) Note Please note there are some dining plans that are not eligible to receive World of Hyatt points. Also, kindly note that other point program cannot be  used together with World of Hyatt’s. Offers seasonal Japanese cuisine that can be shared with the whole family, in a relaxing environment. For cancellations made 6 days or less before the day of the reservation.

It was a trading hub and also a place where merchants stopped to rest after travelling from afar. Bamiyan restaurants aspire to become a place where people gather, rest and have a great time. A family restaurant where diners can enjoy a wide variety of dishes ranging from specialty hamburgers to Japanese cuisine, in a restaurant inspired by an American "house party" setting. Diners can choose skewers of their favorite ingredients and fry them for themselves, and enjoy an endless range of delicious combinations in a buffet style, with an extensive variety of sauce options.
Some of the most popular cuts are kata rosu (shoulder/chuck loin), mitsuji , and tonbi or togarashi . Most of these are lean meat that will be comparatively tough, meaning you should let it cook slow. Sasabara, or flank steak, is a cut of ribs near the hind legs. Sasabara is best cooked on high heat, preserving the juices.

Desserts and liqueur can be added for a full on experience. The Michelin-starred concept, AZABU, houses various experiences under one roof; tied together with the spirit of Omotenashi, the essence of Japanese hospitality. Located in the 2nd floor, AZABU elevates the local culinary scene with  authentic Japanese cuisine and experiences. As such, it is difficult to learn because you cannot cook the same dish for a full twelve months, all year around. However, Wang believes that this is a very important part of the spirit of Japanese cuisine.
Another highlight is using a charcoal grill without chemicals to bring out the dish’s succulent and smoky flavors. The 18-seater chef’s counter offers an omakase menu with signature WAGYUMAFIA dishes as well as original creations available only in Hong Kong. This Japanese seafood restaurant from Mihama City in Fukui Prefecture plays a leading role in maintaining the culture of ‘jyukuseigyo,’ whereby fish is fermented to increase its umami flavors. You can enjoy a variety of carefully-prepared seafood dishes, including Japanese amberjack fermented in salt. It’s also recommended as your second stop of the night, as they have a number of local Fukui sake brands and natural wine specially-selected to match their Japanese cuisine. Here you can enjoy the rich flavors of Shimane Prefecture.
Meiji Kinenkan features four restaurants that stimulate all of your senses, serving expertly prepared dishes using the finest seasonal ingredients Japan has to offer. The chicken and eel served at Toritoku are delivered fresh every day and prepared 恵比寿　ジンギスガン in-house. The sukiyaki-flavored chicken hotpot is very popular, and fans flock here for the yakitori, grilled chicken on skewers, brushed with a distinctive sauce. Yamato was the first restaurant to serve toro fatty tuna as sashimi.

That is the hallmark of exceptional private  dining, and precisely what you can expect at The TEN. We have two way of griller machines in the room, so right part, right place, depends on parts or slices of the meat whichever we can choose the best way to grill. They have an English menu, but the staff speak almost no English. Building upon the procurement skills taught to him by his mentor, the  day where Fuchioka's owner makes this restaurant one of Tokyo's iconic spots is probably closer than you think.
The restaurant offers a stunning selection of pork cuts – heart, liver, intestines, and brisket. Every slab of meat is doused in salt, miso, or tare sauce as seasoning. "Yakiniku Yokocho" is the nickname given to a narrow alleyway in Asakusa that is lined to the eaves with yakiniku restaurants. The dishes most popular with young foodies are the "fillet donburi," made by topping a bowl of rice with thick Chateaubriand steak, and the "thick-sliced tongue." If you're more on the wild side and don't want to simply eat the more refined yakiniku served in the city center, "Seiryu-En" may just have the food with a punch to it that you're looking for.

This is the will of our founder, and it can be clearly felt upon a visit to Kitcho's Imperial Hotel restaurant. Renowned Japanese cuisine and meats are carefully paired with selected ingredients. Find a wine to match your meal with the help of our experienced sommelier, or choose from a wide range of drinks from around the world. Many restaurants and izakaya attract customers by offering all-you-can-eat courses that can be for food (known as “tabehoudai”) or drinks alone (known as “nomihoudai”). These courses typically last for 2–3 hours and come with a limited menu of dishes and drinks that you can order as often as you like.
This ingredient-focused restaurant gives the perfect upscale experience for a sudden date or business meeting. Ten has seven restaurants around Japan, and is a wonderful throwback to an old style of Japanese cooking that has lost favor as a staple of Japanese restaurant culture. Their vertical integration with the upscale Ginza butchery Yoshizawa Shoten means you’re getting high quality, fresh beef with known origins. Japan has many ways of preparing and serving meat, and these restaurants are the best places in Shibuya to get the most of your dining experience. The name comes from the ancient city of Bamiyan in Afghanistan. Bamiyan is a city that existed along the ancient silk road, a city where eastern and western culture merged.
Head off early because member-only restaurants are not sign-posted and are hard to find. Ask permission to take photos, ae many don’t allow it to keep the mysterious exclusivity. Finally, bring cash just in case they don’t accept credit cards. Nishibashi-Kakigaracho is an exclusive Michelin star sushi restaurant, which is not strictly invitation-only.

To ensure delicious, healthy dishes of the finest standard, they use ingredients sourced from all across Japan. They recommend their Koshida Shouten Dried Mackerel lunch set, which includes hearty, fatty mackerel and is entirely additive-free. This Japanese izakaya sources many of its ingredients from the Tohoku region. In particular, they recommend their salt-grilled aged beef tongue, which uses a special mix of spices to tenderize the meat and spread the umami flavor across your palate.