Wagyu Lab K (和牛lab K) Hiroshima

Located just two stations from Hiroshima Station and about a 10-minute walk from Yokogawa Station, this restaurant is a full-attended yakiniku spot recognized as a Bronze and one of the top 100 yakiniku restaurants on Tabelog.The charming owner is the son of the famous Hiroshima Japanese restaurant "Chiso Suttaku Itto," and he is making his mark in a different field.The chic restaurant features two semi-circular counters with a unique design. Typically, only one counter is used, and the two-hour omakase yakiniku course is served one dish at a time with full attention. Most of the dishes are yakiniku, and the owner is skilled at explaining and engaging with guests, making it enjoyable to watch the grilling right in front of you. The cooking method varies by cut, ensuring that the meat is always delicious—definitely better than grilling it yourself.The quality of the meat is excellent, so it doesn’t feel heavy, but with around 20 dishes served, even a single piece of meat adds up to a substantial amount, leaving you quite full by the end. If you drink a lot of beer, it might get a bit tough towards the end...There were reasonably priced wines available, so we shared a bottle and had two glasses each. The total bill came to about JPY 17,000 per person, which is incredibly affordable for the quality.I don’t usually eat much yakiniku, but I definitely want to return to this place. Hiroshima has many great restaurants, and I’d love to stay longer.It was a great meal.Today's Course (✅: Favorite)✅ Lightly Seared Sirloin Yukke with Yamanashi Egg The fat has a low melting point, and the meat itself is sweet, combining beautifully with the richness of the egg.✅ Blanched Omasum Soft omasum with zero odor, paired with sesame oil. The Hiroshima miso and fruit sauce complement it well. One of the best omasum dishes I’ve ever had.- Tongue with Kombu Kelp Sashimi The balance of tenderness and flavor is excellent. Is the delicious ginger soy sauce a family recipe?✅ Aged Sirloin Cap (50 days) Not just aged, but deeply flavorful sirloin cap. The meat, grilled slowly for about an hour, is tender and full of umami.- Chuck Eye Roll with Grated Daikon and Ponzu The cut has a strong meat flavor.- Beef Tongue Tip with Salt Grilled on one side and lightly seared on the other, offering a delightful contrast in texture.✅ Flap Meat with Sauce Served in a small rice bowl with freshly cooked rice, it’s undeniably delicious.✅ Shoulder Was it always this tender? The red meat flavor is delightful.✅ Lamb Shin with Salt & Garlic Soy Sauce The main dish of the day, thick-cut and tender meat that is simply perfect.- Sirloin It looked marbled, but it wasn’t greasy at all. Served in a small bowl as well.- Lamb Shin Steak Sandwich The lamb shin from earlier was made into a sandwich, and it was exquisite as well.✅ Kombu, Bonito, and Beef Broth Miso Soup Hiroshima miso seems a bit sweeter? The broth is incredibly delicious.- Outside Skirt with Garlic Soy Sauce Starting with the horumon, the outside skirt is also tender.- Heart Crisp texture with no fat, giving it a refreshing feel.- Large Intestine Feels like a lot of fat has been trimmed, allowing you to enjoy the crunchy texture.✅ Abomasum Was abomasum always this tender? It has a nice bounce, but the texture is unlike any I’ve had before.✅ Beef Ginger Stir-fry I forgot to ask which cut this was... served in a small bowl.- Honeycomb Tripe Also completely odorless and tender.- Curry to Finish I was full, so I had a smaller portion of rice. The curry has a rich flavor and just the right level of spiciness.- Yamagata Watermelon Ending with cold, sweet watermelon for a refreshing finish.It was a great meal. Less

Visited on August 10, 2026 (Monday) at 20:00 (reservation made).I made a reservation by phone about three months in advance, and the process was smooth.The course included 10 grilled dishes, 3 appetizers, a final dish, and dessert, totaling JPY 11,000. With 2 drinks, the total came to around JPY 13,000.I will detail the course below, but every dish was incredibly delicious. Especially the offal, which I believe was well-prepared and fresh, had no unpleasant odor and was very enjoyable.Although the location isn't ideal, I think the quality for JPY 11,000 with full service was more than sufficient.While the owner was attentive, the assistants (part-timers?) made several noticeable mistakes, such as serving the wrong drinks, careless plating, and incorrect dish descriptions, which was quite disappointing.It felt like a real shame for such good yakiniku to be marred by these issues.Additionally, I ordered a highball, but it was noticeably flat. I think it would be safer to avoid ordering mixers.--- Course Details Below ---◯ Omasum This dish featured boiled omasum served with a slightly spicy miso from Hiroshima. There was no unpleasant odor, and the quality of the ingredients was evident.◯ Heart Seasoned with sesame oil and served with salt. It had no bloody taste and a crisp texture, making it very enjoyable.After the assistant suggested ginger soy sauce, the owner recommended salt instead. Given the rarity of this meat in the course, this mix-up felt critical.◯ Tongue Served with kombu-kelp cured tongue and ginger soy sauce. It had a sweetness and was also free of any strong flavors.◯ Strip Loin Served with a sauce that seemed to be soy-based. The sauce had a nice roasted flavor that paired well with rice.◯ Lamb Shin A robust red meat served with garlic soy sauce.◯ Sirloin Cap Served grilled with yuzu pepper. Although it is said to be close to lamb shin, it had a noticeable fat content.◯ Outside Skirt I was told to enjoy it as is, but it was well-seasoned with salt sauce and had a crunchy texture, making it perhaps the best dish of the day.◯ Shoulder Served with a sauce reminiscent of ginger pork. The shoulder is a strong red meat cut, but the seasoning made me want to try the fattier parts as well.◯ Gukbap This was a gukbap made with beef bone, kombu, and bonito broth.◯ Ribeye This was the fattiest meat served that day. Even so, I enjoyed it dipped in ponzu for a refreshing taste.◯ Liver → Top Sirloin Change I requested a change from liver to top sirloin due to my dislike for liver, but it seemed to be a recommended dish. If you enjoy it, definitely give it a try.However, when I made the reservation, I clearly stated my aversion to liver. I wonder what that confirmation was for...◯ Large Intestine The large intestine was served focusing on the intestinal wall. I believe the lack of strong flavors and odors in the offal is a strong point of this restaurant.◯ Tongue Steak & Tongue Tip The tongue steak was served with salt, while the tongue tip was served with sauce. I preferred the tongue tip for its pleasant crunchy texture.◯ Final Dish I was served curry and beef bone soup. The curry was said to be a normal size for 3-4 bites, but it had quite a lot of sauce, which felt a bit unbalanced. I thought it was tasty, though.The beef bone soup had a gentle flavor.◯ Dessert Watermelon was served. Less

Located in Nishiku, Hiroshima City, about a 10-minute walk from Yokogawa Station, this restaurant is a recipient of the Tabelog Award 2026 Bronze and has been selected as one of the top Yakiniku restaurants in 2025. The owner, Katsushi Hirano, is the son of the renowned chef Toshimasa Hirano from the famous restaurant Chiso Sottaku Itto, and he is quite the handsome gentleman himself. This is my sixth visit since April! This time, I started at 4 PM on a Saturday for the first time!Here’s what I enjoyed:Meat Lovers Course (JPY 11,000, tax included)The pricing has remained unchanged since the opening! I truly appreciate that![Rating Scale]☆☆☆ Exceptional > ☆☆ Highly Impressive > ☆ Impressive > ◎ Love it > ○ Like it > □ Average > △ > ×Of course, all the meat is Sakakiyama Beef (from Kumano Town, Aki District, Hiroshima Prefecture)! 【Photo 1】Seared Sirloin Cap with Egg Yolk (Kofu) - ◎The lightly seared sirloin cap mixed with rich egg yolk! The small serving of white rice is a blessing! It further whets my appetite for the upcoming grilling time!【Photo 2】Blanched Omasum with Miso Sauce - ☆The delightful chewy texture of the omasum! The slightly cool temperature is also a nice touch! The new miso sauce has a refreshing acidity that is quite impressive! I prefer this miso sauce over the salt sauce for the blanched omasum!【Photo 3】Middle of Tongue and Base of Tongue with Ginger Soy Sauce - ◎Served at a slightly cool temperature, I can feel it melting in my mouth! The refreshing spiciness of ginger adds to the enjoyment!【Photo 4 & 5】Grilled Outside Skirt with Salt Sauce - ◎The more you chew, the more powerful the meaty flavor spreads in your mouth! This time, I enjoyed it with just the salt sauce!【Photo 6 & 7】Grilled Shoulder with Ginger Sauce - ☆Sakakiyama Beef's ginger grilled on rice! Despite being shoulder meat, it has a robust and powerful impression! The refreshing spiciness of ginger complements its richness!【Photo 8 & 9】Grilled Tongue Base with Wasabi - ◎One side is nicely charred, while the other side is lightly grilled! I enjoyed the different textures from both sides!【Photo 10】Grilled Tongue Base with Yuzu Pepper - ☆I still prefer thick cuts! Instead of a chewy texture, it has a soft, clingy feel with sweetness!【Photo 11 & 12】Grilled Chuck Eye Roll with Grated Ponzu - ◎Rich umami typical of red meat! Refreshing with grated ponzu!【Photo 13 & 14】Grilled Hanging Tender with Spicy Miso Sauce - ☆As you chew through the thick fibers, rich umami bursts forth! The new miso sauce pairs perfectly with rice!【Photo 15 & 16】Grilled Liver - ☆☆Perfectly grilled to avoid a crumbly texture! No unpleasant smell of blood or iron, just a creamy taste that is truly "mountain milk"!【Photo 17 & 18】Grilled Flap Meat Sandwich - ☆Soft like filet, with a rich flavor yet less fatty than sirloin! I might prefer flap meat over sirloin for sandwiches!【Photo 19】One Bite Cold Noodles - ○A refreshing palate cleanser for summer! This time, it had a different taste from the previous clear umami kombu broth, which was fantastic!【Photo 20 & 21】Grilled Abomasum with Garlic Soy Sauce - ○A chewy texture with strong umami! Enjoy both the crunchiness and the tenderness of the fat! It’s a tough cut to bite through, so I should have asked for it to be cut in half.【Photo 22】Grilled Colon with Miso Sauce - ☆The jagged texture of the intestinal wall and the plump fat balance perfectly! The slightly refreshing miso sauce pairs exquisitely!【Photo 23 & 24】Grilled Tongue Tip with Green Onion Salt Sauce - ◎For the first time, I enjoyed it without separating the white fat, resembling a tail! Previously, I had it grilled until crispy, but this time I could enjoy the crunchiness! Though it’s part of the tongue, it has a completely different flavor from the tongue base or middle.【Photo 25 & 26】Grilled Sukiyaki Ribeye - ☆Sweet, finely textured, and fluffy tenderness! Mixed with rich egg yolk, it’s perfect on rice! A fitting dish to end the grilling!【Photo 27】Sakakiyama Beef Curry - ○A rich beef curry made from the meat's broth! It feels heavy towards the end, but it’s so delicious that I managed to finish it!【Photo 28】Watermelon - ○For dessert, instead of the usual white wine jelly, I got a large cut of watermelon! After all that meat, biting into the juicy and sweet watermelon is delightful! It felt like it had a sugar content of 13!I have a low tolerance for fat, so normally I would have given up with this amount of regular meat, but the low melting point and smooth fat of Sakakiyama Beef made it easy to enjoy the entire course without feeling greasy! With an increased variety of sauces, the course has become diverse while maintaining a simple approach, and there was no overlap in flavors between different cuts!While the owner’s dazzling appearance is well-known, I feel that the true charm lies in his serious dedication to maximizing the potential of Sakakiyama Beef! The female staff, perfectly matching the restaurant's vibe, work hard to create a relaxed atmosphere where you can enjoy delicious meat! I look forward to visiting again!Credit cards are accepted for payment. Less

A unique yakiniku restaurant where you can fully enjoy the pride of Hiroshima, Sakakiyama beef, produced by the son of the highest-rated kaiseki restaurant in Hiroshima on Tabelog.While the full-attendance style is common in Tokyo, it’s quite rare in Hiroshima, isn’t it?I had been aiming to visit every time I returned home, but I could never secure a reservation. This time, I was so looking forward to my long-awaited first visit that I decided on my return date only after confirming the reservation!There was a mix-up where my reservation was changed from 6 PM to 8 PM, but I was able to enter without any issues.The interior features two semi-circular counters surrounding the grill, which seem to operate in alternating shifts for the 6 PM and 8 PM reservations.However, when I was guided to my seat, the previous guests' plates had not been cleared, and they remained there until I left.It seems they are operating with limited staff, which may pose challenges, but I felt that if they could clear the space before seating guests, it would create a more pleasant dining experience.◆ Ordered Course・Omakase Course (JPY 11,000)There is only one course available for JPY 11,000. It was very well-balanced and had a satisfying volume.The dishes that particularly impressed me were as follows:* Heart with Kombu Kelp: This was the first dish served. The texture of the heart, enhanced by the umami of the kombu, was delightful and immediately captured my heart.* Blanched Omasum: It was incredibly fresh and had a wonderful bounce. The accompanying miso sauce was so delicious that it left me in awe. If I had to say anything, I wished they had served smaller portions so we could savor it longer; everyone finished it too quickly!* Liver: Normally, I tend to avoid this part, but I was shocked by its thickness and freshness. It had the unique flavor of liver without any unpleasant odor, making it quite enjoyable.This restaurant radiates a passionate desire to provide delicious meat. Considering the quality and the effort of the full-attendance service, it offers exceptional value for money; in Tokyo, this would definitely exceed JPY 20,000.The chef is still young, so I’m excited to see how they evolve, including improvements in operations. Less

I made a reservation through Instagram and visited on Friday at 8 PM! This was my second visit, and the quality was just as impressive as before. I was thoroughly satisfied once again! ^_^ 【Dishes Ordered】• Heart with Kombu (served with ginger soy sauce) • Omasum (lightly boiled, served with miso and fruit sauce) • Strip Loin (wrapped in rice) • Outside Skirt • Shoulder (wrapped in rice) • Tongue • Premium Tongue and Top Sirloin • Inside Round • Liver • Beef Bone Miso Soup with Rice • Large Intestine • Beef Cutlet Sandwich • Japanese-style Cold Noodles • Curry • Dessert (Watermelon) I went with a friend who was visiting for the first time, and they were very satisfied! I highly recommend this place for business trips, entertaining clients, or dates in Hiroshima! (^^) Less

I visited "Wagyu Lab K" located in Hiroshima City.This restaurant operates on a reservation-only basis and is quite popular, requiring bookings about three months in advance. I made my next reservation right after my previous visit, making this my second time here. The atmosphere seems to attract many repeat customers.This time, I enjoyed a course priced at JPY 11,000 per person.The biggest charm of this restaurant is that all the meat is grilled right in front of you. Each cut is cooked to perfection, and the staff kindly explains the best way to enjoy each piece.What stood out to me was the small serving of plain white rice offered at the beginning, paired with a seasoned loin. It was simple yet incredibly delicious, instantly raising my expectations.The course allows you to savor various cuts of meat, but the lean cuts and tongue were particularly exquisite. The quality of the ingredients, combined with the excellent grilling technique, provided satisfaction with every bite.Additionally, the meal includes palate cleansers, rice dishes, and desserts, ensuring a full course experience that keeps you engaged until the end. It offers satisfaction beyond the price, making it a place I would love to visit again on special occasions. Less

This was our number one yakiniku experience.I couldn't get through on the phone, so I made a reservation via Instagram DM.We started with three types of raw meat.From the very first dish, I was captivated.Not only did it pair perfectly with beer, but I also wanted to savor the rich flavors of the meat in my mouth for as long as possible!Then we moved on to grilling.The handsome manager grilled everything for us, achieving a perfect level of doneness that made every piece of meat incredibly delicious.Sweet, juicy, and aromatic.Honestly, the taste was so amazing that I couldn't help but exclaim "Delicious!" I wanted to enjoy every bite, so I indulged in everything in one mouthful! What a luxury!We also enjoyed tail soup, rice porridge, sandwiches, and curry, all featuring delicious beef.The service was very attentive.It seems they truly value their regular customers, making it a beloved establishment.Although it's a difficult place to reserve, I definitely want to book again the next time I plan to visit Hiroshima! Less

Located in Nishi Ward, this restaurant specializes in Sakakiyama beef and offers full attention to its guests. The owner, hailing from Kanagawa, runs the place with two staff members, managing two counter sets in a staggered system. Sakakiyama beef refers to female, non-calving cattle, and even if it’s not a branded beef, it can still be delicious, especially if it has good lineage. They serve three dishes as sashimi, featuring easily recognizable cuts like Beef Tongue and Outside Skirt, both of which are quite tasty. The other dishes are also reasonably good. Less

I've been a regular at Chiso Sottaku Ichi Ju for a while, and I heard that the owner's son is running this place, so I wanted to check it out. Now, it's a popular spot that's hard to book—reservations need to be made over three months in advance. The cost performance is excellent, and everything was delicious with full attention to detail! When I ordered rice, they kept piling on delicious toppings. The taste was outstanding, but the air conditioning was broken, and it got really hot... Next time, I’ll come during the colder season. Less

Wagyu Lab KInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look! I would appreciate your likes, follows, and saving this restaurant.I revisited Wagyu Lab K, a recipient of the Tabelog Award BRONZE and recognized as one of the top 100 restaurants. This full-service yakiniku restaurant exclusively serves the finest Sakakiyama beef from Hiroshima.Since it had been a while since my last visit, I was very much looking forward to it. The young and energetic owner welcomed us with an even more muscular appearance than before. His bright and cheerful personality made for a fun and lively atmosphere throughout our meal. Thank you very much!Here’s what I had that day, along with some thoughts:All the beef served is Sakakiyama beef, which has been raised for over 32 months (974 days), longer than the usual black-haired Wagyu by more than three months. This results in a rich flavor in the meat, setting it apart from simply fatty black-haired Wagyu. Personally, I value flavor over fat!I was extremely satisfied to enjoy such a variety of cuts. The prices are reasonable, making it a place I would love to visit frequently if I lived nearby.- Sakakiyama Beef Roast Yukke - White Rice Sado Island Koshihikari - Heart with Salt Sauce - Liver with Ginger Soy Sauce - Lightly Pickled Chinese Cabbage - Sirloin - Tongue - Flap Meat with Garlic Soy Sauce - Harami - Sagari Rice Bowl - Tongue End with Salt and Wasabi - Ichibo with Grated Daikon and Ponzu - Tongue Lower - Heart - Flap Meat Sandwich - Beef Bone Soup, Inside Round - Omasum Sashimi - Abomasum - Tetchan - Harami - Sudachi Cold Noodles - Tsukami - Curry Rice - Watermelon I had a wonderful time and would love to visit again. It was a great meal! Less

Starting from JPY 20,700, including drinks.This is a renowned restaurant featured in the top 100 muscle chef establishments.Famous nationwide for the collaboration between ‘Sakakiyama Beef’ and ‘Handsome Muscle Man.’It had been a while since my last visit, but the muscle and cooking were both on point.It was fantastic.The muscle performance during the meat presentation has now become one of the highlights.Memo:Companions:Handsome Hiroshima-san,P Grandpa,Sister Haruka,Chef Kosaka from the rowing club,And my friend, who is a bit forgetful, Mayube. Less

This restaurant operates on a reservation-only basis, so it's not the kind of place you can just drop by on the same day. Reservations are required for specific time slots (6 PM and 8 PM). Since there is no parking available, it's advisable to check nearby coin parking options in advance if you're driving.The semi-circular counter seats surround the grill, where the chef skillfully prepares the dishes right in front of you. They use rare brand Wagyu from Hiroshima Prefecture, and the rich flavor that unfolds with each bite was truly impressive. Less

I had the pleasure of visiting Wagyu Lab K, a renowned yakiniku restaurant located in the Nishiku area of Hiroshima City.This establishment is run by the son of Chef Hirano, known for his acclaimed Japanese restaurant, Chiso Sottaku Itto, which represents Hiroshima's culinary scene. From the moment you step inside, you are enveloped in a pleasant atmosphere, thanks to the elegant decor and exceptional service inherited from his father.Wagyu Lab K specializes in Sakakiyama beef, a brand of wagyu that Hiroshima takes pride in, making it a must-visit for meat lovers. The owner, who has extensively researched Sakakiyama beef, personally grills each piece right in front of you, adding to the unique experience.The interior features a sophisticated black-themed design, with seating arranged around a semi-circular counter. The sounds and aromas of grilling meat create a delightful ambiance, offering a live cooking experience that sets it apart from ordinary yakiniku restaurants.The course I enjoyed that day allowed me to savor various cuts of Sakakiyama beef. The robust umami of the lean meat and the delicate melt-in-your-mouth texture of the low-melting fat were impressive, leaving a surprisingly clean aftertaste. From tongue to outside skirt, strip loin, and horumon, each cut showcased its unique character, making it hard to believe they all came from the same cow. I was reminded of the high potential of Sakakiyama beef.Moreover, this restaurant excels not only in serving high-quality meat but also in meticulously calculating the cutting techniques, thickness, and timing of cooking. The owner's passion and curiosity about meat are evident in every dish. His deep connection with producers and continuous learning from raising to butchering cows adds further credibility to the dishes served.Above all, the service is outstanding. The staff's genuine desire to entertain guests creates a natural flow of conversation. It’s not just about the food; the entire atmosphere contributes to the entertainment experience. I felt that the spirit of hospitality passed down from his father was not just about culinary skills but also about welcoming customers.For those who want to fully enjoy Sakakiyama beef or experience Hiroshima's unique wagyu culture, I highly recommend this place. It offers a depth akin to a meat kaiseki while being a yakiniku restaurant, creating a one-of-a-kind world view. I believe it is an essential spot in discussing Hiroshima's meat cuisine scene.It was a great meal! Less

Everything was delicious.The kombu-cured tongue was exquisite and very tasty.The beef tataki with egg yolk and rice was delightful, and I was thrilled when the rice arrived.The harami and tongue were also delicious, and I was able to get a second serving of rice.The ichibo and strip loin were fantastic, and the sauce was delicious.The thick-cut tongue was expertly sliced and very tasty.The steak sandwich, beef chuck, curry, and watermelon were all delicious.I was completely full, and the sauce paired perfectly with the rice.This place has its own unique charm.For this price, it’s impressive and I am very satisfied.The chef is not only handsome but also a great conversationalist, and the young staff provided excellent service.I had a wonderful time.Thank you for the delicious meal.I will definitely visit again.Looking forward to it! Less

After six months,we visited as a family of three.It was the highest level of satisfaction we've ever experienced.Beforehand, we requested the young and charming owner to prepare a separate menu for my wife and son, excluding raw meat and horumon (offal).The dishes for my wife and son are indicated in parentheses.Here’s what we had:1. Tsunami Kombu-jime…◎ Served with a rich sauce (During the serving of 1 and 2, we had a sukiyaki-style beef rice bowl with two bites of rice)…◎ 2. Heart Sashimi…☆☆ Dipped in sesame oil & salt 3. Grilled Ribeye Yukke Don…☆☆ Served with a rich sauce on a small bowl of rice 4. Shoulder…☆ With garlic soy sauce 5. Hanging Tender…☆☆ With yuzu pepper or wasabi 6. Special Tongue…☆☆ With salt & wasabi 7. Outside Skirt…☆☆ Served with sauce on a rice bowl 8. Liver…☆☆☆☆ With salt (During the serving of 8, we had Kalbi)…☆ 9. Chuck Eye Roll…☆☆☆ Served as a sandwich with Aurora sauce 10. Cold Noodles…☆☆☆ Resetting the palate with bonito and kombu broth 11. Special Tongue Root…☆☆☆ With salt & wasabi 12. Horumon (Large Intestine)…◎ 13. Horumon (Abomasum)…◎ (During the serving of 12 and 13, we had inner thigh)…☆ 14. Small Thigh…☆☆☆ A rare cut from the tip of the inner thigh, served with lemon for a refreshing taste 15. Special Curry…☆☆ Made with various cuts of Sakakiyama beef simmered together 16. Shine Muscat The fresh cuts of Tsunami and Heart had a delightful chewiness. The Tsunami was flavorful with each bite, while the beautiful Heart had no odor and was perfectly tender.The lightly grilled Ribeye drew us into the yakiniku zone, and the owner provided detailed explanations for first-time visitors, while seasoned patrons enjoyed the delicious dishes prepared with the owner's keen sense of taste.The grilled rare liver was the best I've ever had, and the small thigh was packed with the essence of Sakakiyama beef. The cold noodles had an exquisite broth that showcased the lineage of the restaurant. The sandwich with Aurora sauce and the grilled meat was perfectly matched—these dishes are truly exceptional.Despite the high standards of premium yakiniku, full service, and dining alongside other customers, the owner's perfect balance of friendliness made for a relaxed dining experience, which I found remarkable.Moreover, just like my wife and son, the owner attentively inquired about the preferences of other customers, striving to deliver the best performance tailored to each individual.The cost-performance ratio is outstanding. For three of us, with this entire course, three beers, and four oolong teas, it came to JPY 38,000… Honestly, I thought, "Are prices going up yet?"I even feel there’s room for further growth… I wonder how far they will go…Thank you for the best meat meal. It was a great meal.(There’s a spacious coin parking lot right in front.) (If you want to specify a date, it’s best to book more than two months in advance.) (Reservations and requests are recommended via Instagram DM.) (Expect about two hours for the meal.) Less

【Visit Date】Dinner on May 31, 2026【Order Details】Meat Lovers CourseKirin Classic Lager Small BottleDraft Beer (Asahi) x2After a long nap on the Hiroden, I returned to Yokogawa Station around 5:30 PM. Tonight was the purpose of my trip, Wagyu Lab K.I discovered the reservation slots opened on Tabelog in March and quickly booked one. That was the right choice.Just like Bakabon’s dad.I was really looking forward to enjoying plenty of Sakakiyama beef, which I had been impressed by at another restaurant in the past. It was a 10-minute walk from Yokogawa Station, and I arrived 10 minutes before my 6 PM reservation. I tried to enter right away, but was told to wait a bit.I passed the time playing on a nearby elephant slide and entered right at 6 PM.Inside, there were two circular counters for eight people each, which seemed to be used in shifts.From 6 PM, there were 5, 2, and 1 (me) in attendance.I started with a bottle of beer and the course began.Here’s what I had, and I apologize if I got anything wrong:● Omasum (センマイ) Blanched● Tongue (タン) with Kombu Kelp and Soy Sauce● Lamb Shin● Arm● Tongue (タン)● Hanging Tender (サガリ)● Inside Round (ウチモモ)● Liver (レバー)● Tail Rice Porridge (テール雑炊)● Steak Sandwich● Loin (ロース)● Cold Noodles with Rausu Kombu (羅臼昆布) from Southern Hokkaido● A cut near the Tenderloin (ヒレの近くの部位)● Dessert (unknown variety)The handsome Hirano-san grilled each piece right in front of me and provided instructions on how to enjoy them, making it very easy. I was grateful for the generous servings of meat, even as a first-time visitor.The flavors were generally strong in sauce. The tongue and liver were good, but I did feel a bit tired of eating towards the end. Still, considering I had all this for JPY 11,000, it was quite a deal.I finished at 7:48 PM, used 2080 points, and my total bill was JPY 10,720.I was able to capture photos of the handsome staff in two different lighting setups, leaving no regrets.I took a quick look at the souvenirs and headed back on the Shinkansen.It was a great meal. Less

I finally visited "Wagyu Lab K" near Yokogawa Station in Hiroshima, a long-awaited first visit.This time, I enjoyed the Meat Lovers Course for JPY 11,000.The course featured around 20 exquisite dishes. The price of JPY 11,000 has remained unchanged since the restaurant opened, which is impressive. After receiving strict guidance from my father, who runs a highly-rated Japanese restaurant with a Tabelog score over 4.4, I became independent a few years ago.They use Sakakiyama beef, a brand that is rarely found outside Hiroshima Prefecture. With a melting point of an astonishing 16°C, the rich fat is delicious without causing any heaviness in the stomach.The course included dishes like the marinated tongue sashimi aged with kombu and braised short ribs, showcasing a taste of Japanese cuisine while maintaining an uncompromising quality in the yakiniku.The finishing curry also allows you to choose the portion size, making it quite satisfying in terms of volume.Although it will be about three months until my next visit, I appreciate that anyone can make a reservation. I definitely want to return to this wonderful restaurant. Less

This yakiniku restaurant is located a bit away from Yokokawa Station. However, it’s not your typical yakiniku place. It’s an entertainment-style yakiniku experience.You don’t grill the meat yourself; the owner does all the grilling. It’s quite amusing to see the owner grilling while striking cool poses and expressions. He seems to really want you to take photos of him.As for the meat, it’s definitely delicious. I believe they serve some high-quality cuts. And the prices are quite reasonable. It seems like the location is affordable.Overall, it was a great experience. Less

This restaurant offers Yakiniku featuring the famous Sakakiyama beef from Hiroshima. Sakakiyama beef is known for its long-term feeding of heifers, resulting in a low melting point of fat and a rich flavor. While the meat itself is delicious, my personal favorite highlight is the Horumon. The Horumon cuts are sourced from the same farm, ensuring quality. In the past, I had the pleasure of enjoying both the raw and grilled tongue from different animals on the same day, each with distinct freshness and aging periods. The traceability and freshness of the Horumon are truly impressive. The chef skillfully prepares each exquisite ingredient with tailored cooking methods, ensuring consistent quality. No wonder it tastes so good! Here’s what I had today:- Tsunami sashimi marinated- Heart sashimi- Blanched Omasum- Pickled napa cabbage- White rice for those who wanted it(Starting the Yakiniku)- Strip loin, grilled with sauce- Grilled with chili and garlic soy sauce- Outside skirt, with yuzu pepper- Tongue, with salt- Tri tip, grilled with sauce- Hanging tender, with garlic soy sauce- Egg soup- Liver, with salt- Large intestine and abomasum, with a different sauce than before- Chuck eye roll sandwich(End of Yakiniku)- Curry rice- Kiwi fruitI noticed that they are flexible in accommodating those who may not be fond of raw meat or Horumon. Less

Regular visits to Wagyu Lab KTabelog Rating: 4.17 Tabelog Award 2025 Bronze Selected as one of Tabelog's Top 100 Yakiniku Restaurants in the WEST for 2025 This time, I had a dinner meeting with a friend from Seier.- **Tongue (Tan Moto)** Marinated with kombu kelp and lightly pickled. Served with a small amount of wasabi. It feels like a deep kiss. Incredibly delicious right from the start.- **Omasum (Senmai)** Blanched and skinned, served as white omasum with yuzu pepper. Crunchy texture with a refreshing taste. ❤️ Even those who usually dislike it might enjoy this.- **Strip Loin (Sirloin)** Quickly seared and paired with eggs from Kofu City, Yamanashi Prefecture. Served with rice. The strip loin is prepared like a negitoro (green onion and fatty tuna) tartare. It melts in your mouth. ♥️❤️- **Special Kalbi (Karubi)** Simmered for half a day near the ribs, served in a bowl with bonito and beef broth. ✨ So tender that chopsticks glide right in. The broth is delicious, filling my mouth with happiness.- **Pickles** I love the pickles from Wagyu Lab K. I wish they offered a large portion.- **Lamb Shin** Served with garlic soy sauce. Rich in flavor and meaty.- **Outside Skirt (Harami)** Served over rice as harami rice. Juicy, with flavors expanding with each bite.- **Thick Cut Tongue (Atsugiri Tan)** Served with salt. Strong texture and incredibly tasty.- **Middle Tongue (Tan Naka)** This tongue is softer, allowing the natural flavors to shine through.- **Liver (Reba)** Served with sesame oil and a pinch of salt. Incredibly sweet. Cooking the liver brings out its sweetness.- **Flap Meat (Kainomi)** Served with yuzu pepper. Very tender with a refined fat. ❤️- **Top Sirloin (Ramp)** Rich in flavor and meaty. ❣️- **Cold Noodles (Reimen)** Refreshing cold noodles made with Rausu kombu, perfect for cleansing the palate. ✨- **Large Intestine (Dai-chou)**- **Mountain Chain Tripe (Mino)**- **Strip Loin Katsu Sandwich (Sāroin no Katsu Sando)**- **Lower Tongue (Tan Shita)** Served with salt. Crunchy and delicious.- **Lean Meat (Momo no Tare Yaki)**- **Beef Curry (Gyū Kare)**- **Dessert**It was a great meal! I ended up having two bowls of white rice in the first half, and by the second half, I was in full manpuku mode. I made the mistake of ordering a smaller portion of the beef curry.Next time, I’ll pace myself better! Less

If you want to savor Sakakiyama beef, a pride of Hiroshima and indeed of Japan, this is the place to go. It remains popular, but thankfully, I didn’t have to make a reservation too far in advance. I usually aim for the days when they serve fresh cuts, and I was lucky this time, especially with the Golden Week approaching. I’m grateful for my good fortune with food and meat.The raw meat dishes are, of course, exceptional. The seasoning tends to be on the sweeter and richer side, so I think those who want to enjoy the ingredients might appreciate having them served separately.In the first half of the meal, Japanese sake paired wonderfully, and once we moved on to grilling, the red wine was also a great match. More than anything, the rice was outstanding.I was surprised to find that the tongue was actually heart here. It was crispy and juicy.Another highlight was the addition of a lovely female staff member. With a handsome owner and beautiful staff, it’s like giving a demon a metal rod—truly a winning combination.Visually pleasing and delicious! Less