Best Yakiniku Cuts to Try: A Meat Lover’s Guide

Yakiniku, translating to “grilled meat” in Japanese, is more than just a meal—it’s an art form, a social gathering, and a culinary adventure that takes you through the finest cuts of meat. Whether you’re a seasoned yakiniku enthusiast or a curious first-timer, discovering the best cuts of meat for yakiniku can elevate your experience and awaken your taste buds.

This guide will walk you through the best yakiniku cuts, highlighting their unique characteristics, textures, and flavors. By the end, you’ll know exactly what to order at your next yakiniku outing, ensuring you make the most of every bite.

What Makes Yakiniku Unique

Unlike Western-style barbecues, yakiniku is all about fine slices of meat cooked over small charcoal or gas grills at your table. The focus is on the quality of the meat as well as the simplicity of preparation—often just a light seasoning or marinade. Each cut has its own personality that shines when cooked to perfection.

What truly sets yakiniku apart is the communal aspect. Sharing a grill with friends or family creates an intimate dining experience where the process of cooking becomes part of the enjoyment. No elaborate sauces or overwhelming sides—just premium-quality meat, a few dipping sauces, and great company.

Now, let’s get into the stars of the yakiniku feast.

1. Karubi (Short Rib)

Karubi, also known as short rib, is one of the most beloved cuts in yakiniku. It’s prized for its rich marbling and intense flavor. The marbling ensures that the meat becomes tender and juicy as it’s grilled, practically melting in your mouth.

Why order Karubi?

• Marbling contributes to its bold umami flavor.
• Best when grilled to medium or medium-rare to retain juiciness.
• Pairs beautifully with tare, a sweet-savory yakiniku sauce.

This cut is perfect for those who want a satisfying, indulgent bite that showcases the best of what yakiniku has to offer.

2. Rosu (Sirloin)

Rosu, which refers to thinly sliced sirloin, offers a leaner alternative for meat lovers who prefer a more delicate, less fatty cut. Though it doesn’t have the heavy marbling of short rib, rosu is known for its meaty, clean flavor that absorbs marinades beautifully.

Why try Rosu?

• Works well with light marinades or simple salt seasoning.
• Its thin slices cook quickly, ensuring a flavorful yet tender bite.
• Ideal for balancing out heavier or fattier cuts during your yakiniku session.

Pair rosu with fresh vegetables on the grill for a well-rounded texture and flavor profile.

3. Harami (Skirt Steak)

One of the hidden gems on any yakiniku menu, harami, or skirt steak, is a cut packed with flavor. It comes from the diaphragm of the cow, offering a balance of fat and meat that feels hearty without being too rich.

What makes Harami special?

• Chewy yet tender, with a distinct beefy flavor.
• Holds up well to bold marinades like garlic soy or miso-based sauces.
• A great choice for those who enjoy a little more bite to their meat.

Harami is the ultimate “meat lover’s meat.” Its satisfying texture and robust taste make it a highlight of any yakiniku spread.

4. Tongue (Gyutan)

Gyutan, or beef tongue, is a must-try for anyone looking to step outside their culinary comfort zone. Thinly sliced with a light, springy texture, it’s unlike any other cut on the menu. When grilled properly, gyutan is tender and flavorful, often enhanced with a spritz of lemon juice or a light salt seasoning.

Why you need to try Gyutan at least once

• Unique texture and clean, slightly gamey flavor.
• Thin slices cook in seconds, perfect for quick bites.
• Pairs well with a touch of lemon for a refreshingly light finish.

Gyutan provides a satisfying contrast to the fattier cuts and is often considered a delicacy in yakiniku restaurants.

5. Misuji (Top Blade)

Misuji, or top blade, is one of the more luxurious cuts served at yakiniku establishments. Taken from the shoulder area, it boasts incredible marbling and an intense beef flavor. Misuji is rare and highly sought after, often reserved for premium menus.

Why choose Misuji?

• A balance of marbling and firm texture gives it a high-end feel.
• Perfectly seared, it delivers an indulgent umami burst with every bite.
• Best enjoyed with minimal seasoning to showcase its natural flavors.

If you’re in the mood to splurge, misuji is where you’ll find absolute perfection on your plate.

6. Loin (Ribeye/Striploin)

A versatile favorite, loin cuts like ribeye or striploin are a staple at yakiniku. These cuts offer the perfect combination of tenderness and fat, making them beginner-friendly and widely loved by meat enthusiasts.

Why Loin is a crowd-pleaser

• Tender and juicy, with just the right amount of fat.
• Perfect for diners who prefer traditional flavors without gamey undertones.
• Works well with both tare sauce and light salt seasonings.

Loin cuts are a safe yet satisfying choice for anyone new to yakiniku, offering a reliable foundation for your meat-focused meal.

7. Toriniku (Chicken Thigh)

While yakiniku is predominantly about beef, many establishments offer chicken cuts like toriniku (chicken thigh). This lean yet juicy cut is an excellent option for balancing out richer beef dishes.

Highlights of Toriniku

• Subtle flavor that pairs well with bold marinades or dipping sauces.
• Retains a juicy texture when grilled, thanks to its slight fat content.
• Ideal for lighter bites or those who prefer poultry.

A hint of spicy miso or garlic sauce elevates toriniku to a must-try level. Knowing when to mix in non-beef options can enhance the dining experience.

8. Sasami (Chicken Breast)

Another chicken offering, sasami, delivers a lean protein option that remains tender if grilled properly. For diners aiming for health-conscious choices, this is a great alternative.

Why Sasami deserves attention

• Lightweight and mild-flavored, perfect with tangy sauce accompaniments.
• Grills quickly for a no-fuss addition to your feast.
• A balanced option for palate-cleansing moments between meatier cuts.

Exploring Yakiniku Like a Pro

Whether you’re a long-time yakiniku lover or a rookie, the diverse selection of cuts available makes every visit to a yakiniku restaurant a new adventure. From the buttery richness of karubi to the satisfying chew of harami or the delicate tenderness of torque misuji, each cut has its own story to tell.

Next time you’re dining out, challenge your taste buds and experiment with new cuts to find your favorites. Don’t forget to pace yourself, enjoy the process, and savor each bite in the company of great friends and family.

Elevate your yakiniku game by trying a variety of styles, marinades, and dipping sauces—every grill session holds the promise of a new discovery.