Nikuya Setsugekka Tanaka Satoru

Satoru Tanaka

Aichi

Bidding on the finest Kobe, Matsusaka, and Omi beef irrespective of the prices — the owner’s obsession with beef quality is unmatched. As he operates a group including yakiniku, meat-based “kappou” (Japanese traditional cuisine) and Western style restaurants as well as a butcher shop, he utilizes every part of premium beef. This head-to-tail approach not only minimizes waste but also allows for competitive pricing, ensuring continuous access to top-drawer ingredients. His uncompromising dedication to sourcing is the foundation of Setsugekka.

Yasubei

Makoto Katakura

Osaka

Experience flavorful yakiniku dishes served by the owner-chef, who passionately explores “beef” to an extent that he could be called “a beef enthusiast.” Luxurious umami flavors of the beef enchant taste buds with no hint of greasiness. And yet, the restaurant has the smokey old-fashioned vibe. The prices are budget-pleasing: premium beef cuts, which can cost double elsewhere, can be enjoyed at less than 2,000 yen. Few yakiniku restaurants serve both sho-niku (regular meat) and horumon (offal) of the top-notch quality like Yasubei does.

Yakiniku Sudo Haruyoshi

Yoshio Sudo

Fukuoka

The owner-chef established his own restaurant in Kyushu after apprenticing at “Yakiniku Kunimoto,” a famous restaurant in Tokyo. The rigorous training is reflected in every detail, from sourcing and cutting to seasoning. Because the restaurant where he apprenticed is known for sauce’s excellence, not only are the sauces he learned delicious, and bring out the best of the ingredients but his original sauces are tailored for different parts of beef.

SISI

Shintaro Kawashima

Tokyo

Opened in Roppongi in January 2024, this yakiniku restaurant blends traditional yakiniku style with innovative touches to satisfy discerning diners. Their standout dishes include “horumon oden” — freshest offal simmered in an umami-packed broth — providing different flavors and textures depending on the offal parts such as giara (reed tripe) and shimacho (large intestine). Be sure to savor the hallmark dashi broth prepared by the head chef with 20 years of experience at one of Kyoto’s most renowned restaurants, Kitcho.

Yakiniku Jumbo

Norimitsu Nanbara

Tokyo

A pioneer who revolutionized yakiniku culture, Yakiniku Jumbo introduced the concept of categorizing and enjoying various flavors of rare cuts of beef, which were previously lumped into tongue, short ribs, or loin. Besides rare cuts, exceptional skills and sauces define their uniqueness: cutting techniques eliciting deliciousness and smoothness of wagyu beef with no stringy texture and original savory-sweet sauces pairing irresistibly well with rice. Hailed as “the father of yakiniku,” modern yakiniku wouldn’t have existed without Yakiniku Jumbo.

SHOGUN BURGER

Atsuko Ohgiya

Tokyo

Founded in 2016 by Taiki Honda, the second-generation owner of “Daishogun,” a yakiniku restaurant of long renown. in Toyama, Shogun Burger leverages his family’s expertise to create exceptional Wagyu burgers. Aiming to craft “world-class burgers” from the start, Shogun Burger competed in the World Food Championships, coming in 6th place consecutively in 2022 and 2023 to great acclaim in the United States. Their burger patties, made from coarsely ground wagyu shank and prepared smash-style, boast an intense meaty flavor that bursts with umami in every bite.

Yoroniku

Hideyuki Vanne Kuwahara

Tokyo

The owner chef, who was formerly a DJ, puts a new spin on the traditional yakiniku style. His meticulously crafted courses feature a rhythm and flow akin to Japanese cuisine or French cuisine that captivates even first time diners. Additionally, the courses include many dishes that can be described as creative meat cuisine, offering menus that can only be enjoyed at Yoroniku. Pairing yakiniku with truffle and serving thinly sliced sirloin with a bite-sized rice — these now seen elsewhere, too, are brainchildren of Yoroniku.

Sekai no Yamachan

Established in Nagoya, Aichi Prefecture, in 1981, their “legendary” tebasaki chicken wings are a renowned Nagoya’s specialty and are hugely popular across Japan for standout spiciness and flavors. For this occasion, they specially offer sets of two wagyu skewers seasoned with their signature sauce and “legendary” pepper, which are the deciding factors of the deliciousness of their chicken wings — this is the very first time they are applying the prep-and-cooking process of their “legendary” chicken wings to other ingredients. Yamachan fans and others have high expectations.

Menya Shishimaru

A mere block away from Nagoya Station, Menya Shishimaru is a ramen restaurant that opened in 2016, boasting “home-made noodles” made from several types of domestically produced flours and creamy “paitan soup.” They enjoy extra popularity from visitors from abroad and from women diners thanks to their “westernized” style of ramen. For this event they are crafting a wagyu-featuring ramen for the first time. “It’s so luxurious that it can be done only for this special occasion,” the menu developer says. Indulge in the western-inspired quintessential Shishimaru ramen, topped with roast and minced Mikawa beef garnished with lemon.

Wakashachiya

A classic favorite among the locals — it’s hard to find someone who has never tried it. The “specialty curry udon noodles” have been loved by people in Nagoya since the first location opened in 1987. The secret to the taste is the roux made from a mix of fish-based stock and chicken bone soup as well as a secret curry powder using blends of several different spices, and as well as the gokubuto (extra thick) noodles. For this occasion, they confidently top the familiar curry udon noodles with “deep-fried Mikawa beef.” Deep-fried meat and curry are, of course, the perfect match. In synergy with curry, deep-fired beef that is tender and full of umami adds freshness to the classic.