Yakiniku translates to grilled meat, and chef Vanne Kuwahara’s yakiniku restaurant in Ebisu is my all-time favorite place to get it thus far. You can think of it as a meat omakase, where you get course after course of different cuts of the highest grade wagyu beef, with each one cooked meticulously over the charcoal grill in front of you in the best way to highlight that specific cut. Yakiniku honestly puts regular steakhouses to shame considering that every piece of beef you eat is at its prime temperature for maximum enjoyment – no cold steak here!
While the 18 course menu changes slightly, particularly for the grilled cuts of beef like the unreal kainomi beef pictured above, you can always expect to get some of their signatures like an utterly perfect fried chateaubriand cutlet sando and wagyu sushi with caviar.
Despite Yoroniku’s high-end menu and service, the atmosphere is quite relaxed and lively, with tables drinking and having a good time. They even put sparklers in our delicious kakigori, or Japanese shaved ice, which also sets them apart from other yakiniku restaurants so definitely come here for a celebration.
We dined here in October 2019, so the prices and courses have changed a bit since we went. But keep scrolling to see the full menu and everything we ate at Yoroniku Ebisu.
