Among the many ways to enjoy Japan’s high-quality wagyu beef (and pork and chicken, too), yakiniku is a perennial favorite, and it’s not hard to see why. After all, what’s not to love about juicy cuts of grilled meat? Part epicurean delight and part social bonding activity, yakiniku dining is an experience not to miss when in Japan; it is definitely not just all about the food itself, delicious as it is.

Step into the world of yakiniku with this guide, and read on to the very end for some of our top picks for yakiniku in Tokyo.

What is Yakiniku?

Literally translating to “grilled meat,” yakiniku is, quite simply, Japanese barbecue. Both a cuisine and cooking style, the term refers to thinly cut bite-sliced sizes of meat cooked on a grill or plate heated by charcoal, electricity, or gas. Despite its literal meaning, however, yakiniku does not exclusively refer to meat; mushrooms and other vegetables like corn and onions are often also included in yakiniku courses or sets. At some restaurants, you may even encounter seafood: lobster, prawns, and more.

Once sufficiently grilled, the meat or vegetable is then dipped in sauce such as the restaurant’s own yakiniku sauce or the citrusy ponzu, or simply enjoyed with a sprinkling of salt.

Generally, yakiniku is a communal do-it-yourself (DIY) experience that involves diners cooking raw meat and vegetables on a mesh grill built into the table (or sometimes, a portable tabletop grill). Though some people have yakiniku parties at home, many opt to enjoy it at restaurants, most likely due to the convenience of not having to slice meats beforehand or deal with the smell of smoke.

Yakiniku restaurants tend to offer a combination of a la carte menus and sets or courses. A variety of side dishes can also be ordered to complement the yakiniku: rice, seaweed soup, salad, sanchu (Korean lettuce), and so on. (Sets or courses may include a few side dishes.) Many also offer all-you-can-eat yakiniku courses for a fixed duration, usually an hour and a half.

Yakiniku vs. Korean BBQ vs. Teppanyaki: What’s the Difference?

Although the word “yakiniku” was used to refer to Western-style barbecue and steak during the Meiji era (1868–1912), when a longtime ban on meat consumption was lifted and Japan became more Westernized, it is commonly believed that yakiniku as it is enjoyed today traces its roots to ethnic Koreans in postwar Japan. This is why it is not uncommon to find Korean side dishes like kimchi, namul (seasoned bean sprouts), and bibimbap at yakiniku restaurants in Japan.

Don’t think for a second, however, that yakiniku and Korean barbecue are the same thing! For one, yakiniku meats tend to be bite-sized and thinly sliced, as opposed to those used for Korean barbecue. Also, while Korean barbecue meats tend to be marinated before they are grilled, yakiniku meats are usually unseasoned; they are only dipped in sauce after grilling.

The sauces, too, set yakiniku and Korean barbecue apart. Korean barbecue sauces tend to be strong and spicy, as they often have gochujang (red chili paste) as their base. In contrast, many yakiniku sauces use soy sauce as the base and have a tangy, slightly sweet taste. Other common sauces and condiments for yakiniku include sesame oil, ponzu, miso-based sauces, lemon-based sauce (or just plain lemon juice), and wasabi.

Yakiniku is also commonly confused with teppanyaki (iron-plate cooking). However, while both are forms of Japanese dining and cuisine, they are not quite the same thing. Yakiniku involves guests cooking meat and vegetables on their own on a grill.

Meanwhile, teppanyaki dining involves a bit of spectacle, with a chef grilling and/or stir-frying meat, vegetables, seafood, and/or other ingredients like noodles on a large, heated iron plate in front of guests. (American readers might know teppanyaki as “hibachi,” as it is commonly called in the United States, but the proper term for it in Japan is actually “teppanyaki”!)

Know Your Yakiniku: Popular Cuts

Whether you’re ordering a la carte or getting a set for the convenience, it helps to know what cuts of meat you’re getting. Here is a rundown of meat cuts that you are likely to encounter at yakiniku restaurants. Please note that since beef is the most popular meat for yakiniku, most terms here refer to beef cuts.

• Karubi: Boneless beef or pork short rib. A standard offering at yakiniku restaurants, this cut is well-loved for its tenderness, juiciness, and marbling. Some restaurants may also offer jo-karubi (special karubi) and tokujo-karubi (premium karubi), which have more marbling.

• Rosu: Beef chuck (a lean cut around the shoulder area to the back)

• Harami: A cut in the diaphragm area (also called “skirt”). Leaner, chewier, and richer in umami because it contains more muscle, harami requires a longer grilling time than many other cuts. 

• Misuji: A relatively rare cut of beef around the shoulder area sought after for its tenderness

• Tan: Beef tongue. If you order this, be sure to grill this first to savor its unique taste and texture without flavor contamination from other meats, and quickly flip it over once it starts to curl.

• Hire: Beef tenderloin

• Sirloin: Another tender cut that’s marbled and juicy

• Butabara: Pork belly

• Tontoro: Fatty pork around the neck and cheeks

• Horumon: Innards such as the liver, intestines, and heart. Don’t write this one off; yakiniku lovers swear that these parts are more appetizing than they sound!

How to Cook and Eat Yakiniku

Grilling meat on your own may seem intuitive; however, there are certain pointers to keep in mind to enhance your yakiniku dining experience and make it a pleasant one for everyone.

First, do not start cooking right as soon as the grill is turned on. Wait for it to be sufficiently heated; otherwise, the meat may stick to the grill.

Once you’re ready to start cooking, for hygienic reasons, use the provided tongs, not chopsticks, to pick up and grill raw meat. It’s best to grill unseasoned meat first before pre-seasoned ones (if any) to avoid flavors from blending into one another. It is for this same reason that most restaurants will gladly replace the mesh grill for you once marks from the meat begin to show on it.

Different cuts of meat have different recommended grilling times, but as a general rule, the thinner and more marbled the meat is, the less time is needed to grill it on each side. For karubi, for example, anywhere between 10 to 20 seconds per side should be enough; meanwhile, vegetables usually cook faster than meat. Keep in mind that well-done is not always the best way to enjoy meat; marbled meats are typically best served medium rare.

Don’t overcrowd the grill, especially not with your own portions. Not only will an overcrowded grill cause everything on it to be cooked unevenly, but also, it’s inconsiderate to your companions. Give others space for their portions, too; a good rule of thumb is to ensure that everyone has at least one vegetable or piece of meat on the grill.

Once your meat or vegetable is ready, take it hot off the grill, dip or season it if you like (or just savor its natural flavor), and dig in! Yakiniku goes well with white rice—and beer, for those who like alcohol. (Some restaurants may also give you lettuce to wrap the meat in, Korean BBQ-style.)

Recommended Yakiniku Restaurants in Tokyo

At some point in time, yakiniku was associated with the working class; it was also considered men’s dining due to the notion of yakiniku restaurants as smoke-filled joints, where the smell would linger on customers’ clothing. Today, however, yakiniku is enjoyed by diners regardless of gender or age.

A diverse range of yakiniku restaurants for various budgets can be found across Japan: from budget-friendly places that use cheaper cuts, to upscale yakiniku restaurants that offer the highest-grade wagyu from the most prized breeds: Kobe, Matsusaka, and Omi. And, as a way of keeping up with the times, there are even yakiniku shops that cater to vegans (by offering imitation meats) and solo diners nowadays.

Among Japan’s many yakiniku restaurants, here are three in Tokyo that we highly recommend for quality, ambiance, and the overall experience they provide.

Rokkasen Shinjuku Otakibashi Street Branch

In business for over 30 years now, Rokkasen, which has multiple branches in Shinjuku, has remained unwavering in its commitment to serve carefully selected cuts of high-quality beef. It offers a broad variety of all-you-can-eat yakiniku courses, with the standard course already covering a generous selection of cuts and side dishes: karubi, horumon, harami, seafood, rice, bibimbap, and more. Its premium courses feature even more indulgent meats: Kobe and Matsusaka beef, the kings of wagyu. While the all-you-can-eat courses provide excellent value for money, those with lighter appetites or a more modest budget can instead opt for course meals or a la carte orders. Shabu-shabu and sukiyaki hotpot courses, including all-you-can-eat options, are also available here.

Address: B1F Nishi-Shinjuku K-1 Building, 7-2-6 Nishi-Shinjuku, Shinjuku Ward, Tokyo 160-0023

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Yakiniku Ushigoro Ikebukuro

Bite into choice cuts of lean and marbled A5 wagyu beef at the classy Yakiniku Ushigoro Ikebukuro, a branch of the Yakiniku Ushigoro chain of mid-range to high-end yakiniku restaurants. In addition to a la carte servings, the restaurant’s courses enable diners to enjoy wagyu to the fullest in many different ways, from beef tartare with caviar as a starter for the Kiwami course, for example, to Ushigoro’s well-loved beef fillet cutlet sandwich. Go for the seasonal course to delight in not only premium beef, but also delicacies that reflect the time of year and its bounties.

Address: 1-23-3 Higashi-Ikebukuro, Toshima Ward, Tokyo 170-0013

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USHIGORO S Ginza

For the finest that the Ushigoro group has to offer, dine at USHIGORO S Ginza, its most upscale brand. In entirely private rooms with a chic design, guests of this sleek and sophisticated restaurant will feast on exquisite cuts of wagyu beef sourced from highly reputed farms of Tajima and Omi beef: Tamura Farm and Okazaki Farm, respectively. All dishes are made from carefully sourced premium ingredients such as truffle, and each room will be assigned an expert staff member who will grill beef right in front of guests. While you’re at it, partake of the restaurant’s curated selection of liquors from around the world—they will surely complement your meal.

Address: 7-7-7 GInza, Chuo Ward, Tokyo 104-0061

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If you’re a holder of a Visa card issued outside Japan, you’re in luck! As part of the Dine with Visa in Japan 2025 campaign, these three restaurants and many others—up to 40 in all— are offering exclusive menus at 10% off for eligible diners from February 13 to December 31, 2025. Find out more about Dine with Visa in Japan 2025 here.