Yakiniku (Japanese BBQ) is one of the best ways to experience premium Japanese beef. You grill bite-sized pieces of meat at your table. From budget all-you-can-eat to A5 wagyu, here is everything you need to know.
How Yakiniku Works
You are seated at a table with a built-in grill. Order meat from the menu, cook it yourself, and dip in tare (sauce) or eat with salt and lemon. Do not overcook wagyu! Premium A5 cuts need only 5-10 seconds per side.
Beef Cuts Explained
Karubi (short rib): Most popular cut, juicy and well-marbled. 800-1,500 yen.
Harami (skirt steak): Leaner but flavorful. 700-1,200 yen.
Tan (beef tongue): Thin-sliced and grilled crispy, eaten with salt and lemon. 800-1,200 yen.
Zabuton (chuck flap): Incredibly marbled premium cut. 1,500-3,000 yen.
A5 Wagyu: Highest grade Japanese beef. Graded by marbling, color, firmness. Unlike any beef you have had before.
Price Guide
All-you-can-eat: 2,500-4,000 yen per person for 90 min. Mid-range a la carte: 4,000-6,000 yen. Premium A5 wagyu: 8,000-15,000 yen. Pro tip: lunch sets at high-end restaurants offer A5 wagyu for 2,000-3,500 yen, 50 percent less than dinner.
FAQ
What is A5 wagyu? The highest grade of Japanese beef. Incredibly tender with rich buttery flavor. Worth trying at least once. Strategy: order 2-3 pieces of A5 alongside regular cuts. Do yakiniku restaurants accept cards? Most mid-range and premium places accept Visa and Mastercard. Budget shops may be cash-only.
Useful Guides
How to Order at a Japanese Restaurant — ordering systems, phrases, and payment.