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5 Recommended Yakiniku Restaurants in Fukuoka That Serve Wagyu Beef

Kyushu, where Fukuoka is located, is a famous producer of wagyu beef. While Fukuoka may be famous for its ramen and motsunabe, actually there are also quite a few good yakiniku (grilled meat) restaurants. Here are 5 such yakiniku restaurants that serve wagyu beef.

2017.03.16

1. Yakiniku Nurubon Daimyo

The special characteristic of this yakiniku restaurant is that they purchase Fukuoka's brand beef "Hakata wagyu" by the cow. This means that they are not only able to provide high quality meat at a reasonable price, but also have a good selection of premium cuts (starting at 700 JPY (excl. tax)). There is also a good variety of seasonings, from gravy to salt, white miso, or even super-spicy sauce! Also, a yakiniku experience is never complete without some kimchi. The kimchi served at Yakiniku Nurubon is made in-house by experienced chefs. An all-you-can-eat menu (5,000 JPY/person (excl. tax)) is also available, and is recommended for diners who wish to feast on Hakata wagyu to their heart's content.

2. CHAMPION JR Hakata City Branch

Conveniently located just beside Hakata Station, this restaurant does not always buy the same particular brand of wagyu beef. It does, however, ensure that the meat served is always of the best quality (A5). While the meat is already good as it is, the secret sauce provided at CHAMPION elevates the taste to a whole different level. Besides that, certain beef parts are put into the aging cellar in order to bring out the full savoriness of the meat. Try the Omakase Course (3,600 JPY/person (incl. tax)), which a minimum of 2 persons are required to order. A must-visit for diners who wish to have a taste of top-grade wagyu beef.

3. Ondoru Main Branch

Ondoru has been serving only Kobe beef and top quality food ever since it first opened its doors. Being featured in the Bib Gourmand section of the Michelin Guide Fukuoka & Saga 2014 – Special Edition, this popular restaurant is a must-visit for diners who wish to sample the exquisite Kobe beef in Kyushu. The main menu has both normal cuts like kalbi (1,380 JPY (excl. tax)) and premium cuts, while the side menu has a pretty good selection as well. This place is famous for its Suki Shabu (680 JPY for 1 slice of meat (excl.tax)), a fusion of the preparation methods of sukiyaki and shabu-shabu. The raw meat is dipped into warishita (sukiyaki stock made with soy sauce, mirin, sugar, and cooking sake), seared, and dipped in raw egg before eating. Why don't you try this novel cuisine that brings out the best of both worlds?

4. Rikihanten

While wagyu beef is famous for its marbling, at Rikihanten, the wish for customers to experience the true taste of wagyu beef led to the menu being centered around lean meat. A popular item on the menu is the Owner's Omakase Course (minimum of 2 people, 5,000 JPY/person (excl. tax)), which includes the various cuts that are recommended for the day. This restaurant also serves a wide selection of red wine to go along with the grilled lean meat, which is rare for a yakiniku place. Why don't you try this unusual food pairing for yourself?

5. Tagyu Ekinan Branch

You can enjoy inexpensive yet good quality beef at Tagyu Ekinan, notorious for its never-ending line of customers. While only the best meat from Kyushu is served, most of the items on the menu are 500 JPY and below, which is no wonder why this place is always crowded. There is also a good variety in the sides and drinks menu, so we recommend coming to this restaurant at least once to try it out. Reservations are not accepted, however, so you have to make your way directly to the restaurant to get a table.

※Sukiyaki on the 2nd floor accepts reservations.

※Picture shown is for the purpose of illustration only.

5. Tagyu Ekinan Branch

While Fukuoka may be famous for its ramen and motsunabe, actually there are also quite a few good yakiniku restaurants around. Do give them a try the next time you find yourself in Fukuoka!

*Please note that the information in this article is from the time of writing or publication and may differ from the latest information.

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Writer: aoshima

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