Yakiniku Ito (焼肉井とう) Saiki

On a leisurely trip through Eastern Kyushu, visiting bars and gourmet spots...This was one of the main places I had always wanted to go.Premium Omakase Course JPY 15,400Assorted KimchiBeef Offal StewSo tender and delicious, it makes you crave beer or white rice! ☆Kuroge Wagyu:Tongue (Tan)Juicy and rich in flavor! ☆Outside Skirt (Harami)So tender it melts in your mouth! ☆Tongue (Tan)Delicious with a bouncy texture! ☆Ozaki Beef Chuck Eye RollSeasoned with rock salt and black pepper, it pairs perfectly with grated ponzu! ☆Ozaki Beef Zabuton with SauceThe fat is so delicious that it enhances the sauce! ☆(I remembered the way to enjoy meat from Saga, so I tried the sauced meat with grated ponzu, and it was incredibly delicious! ☆)Assorted HorumonHeart (Hatsu Moto)Crunchy and delightful!Intestine (Senmai)Crispy and light!Heart (Hatsu)Bouncy and tasty!Colon (Shima Chou)Juicy and tender!Uterus (Kobukuro)Crunchy and delightful!Upper Tripe (Minon)Crispy and bouncy!Kidney (Kikan)Crispy and delightful!Rectum (Chokucho)Crunchy and satisfying!Of course, the Shima Chou (with sauce) and Upper Tripe (with sauce) were also delicious! ☆This was one of the top experiences I've had with assorted Horumon! ☆Yufuin ShiitakeDeliciously moist and flavorful with rock salt and kabosu! ☆Iwate Beef Sirloin Sukiyaki SauceA luxurious bite-sized sukiyaki with egg, pure happiness! ☆Hokkaido Beef ChateaubriandDelicious without being overly fatty! ☆White RiceOf course, the rice was perfectly cooked and delicious! ☆Ozaki Beef CurryTender meat that melts in your mouth! ☆Espresso Ice CreamA simple dessert, but it wraps up the meal nicely! ☆From start to finish, I was completely satisfied, savoring every bite! ☆The owner, Mr. Kihara, kindly greeted us thoroughly until our final departure on the trike! ☆☆ Less

The Omakase course featuring black-haired Wagyu was all hand-cut and prepared by the owner himself, showcasing exceptional tenderness and ease of eating. The meal began with two salt-seasoned dishes: premium tongue and premium outside skirt, allowing us to fully appreciate the quality of the ingredients. The dipping sauce was a refreshing twist on a recipe passed down from his mentor, enhancing the meat's rich flavors. The interior was surprisingly spacious and clean, completely overturning the typical image of a countryside yakiniku restaurant in a positive way. Less

I visited Yakiniku Ito in Saeki. What stood out the most were the Motsu Nikomi Rice Bowl and Ozaki Beef. The Motsu Nikomi Rice Bowl featured tender, simmered offal that paired perfectly with the rice, making it incredibly delicious. The Ozaki Beef had a wonderful balance of sweet fat and rich meat flavor, and it was as excellent as ever. All the other dishes were also tasty, resulting in a highly satisfying meal once again. If you're looking to enjoy yakiniku in Saeki, this is definitely a place I want to visit again. Less

The owner, Shuichi Kihara, hails from Shikahama Stamina-en and runs an extraordinary yakiniku restaurant specializing in offal. Established in 1989, this long-standing establishment has a rich history.Kihara began his culinary journey after enrolling at Aoyama Gakuin University, where he explored various yakiniku restaurants in Tokyo. He trained at the renowned Stamina-en in Adachi Ward for eight years, eventually being recognized as the sole disciple of the master. In April 2016, he returned to his hometown of Saiki City in Oita Prefecture to take over Yakiniku Ito. This restaurant combines the traditional techniques of its predecessor, rooted in kaiseki cuisine, with the skills Kihara honed at a prestigious establishment, making it a representative yakiniku spot in Kyushu that attracts meat lovers from outside the region.The restaurant is located just a 4-minute walk from Saiki Station and about a 10-minute drive from Saiki IC. Operating hours are from 17:30 to 22:00 on Mondays, Wednesdays, Thursdays, and Fridays, and from 17:00 to 22:00 on weekends and holidays. It is closed on Tuesdays and typically six days a month, including Wednesdays. The restaurant has 46 seats, including 16 table seats, tatami rooms, and private rooms. Reservations are primarily made by phone, but requests can also be made through Ikkyu.com Restaurant. Payment methods include cash and credit cards (VISA, Master, JCB, AMEX, Diners).I visited for the JPY 20,000 Omakase Premium course, and the offal was simply delicious. The uterus was outstanding, and both the cartilage and heart were also exquisite. The small portions of regular meat were uniquely crafted by Ito, resulting in a remarkably high level of completion for the course.【Order】 JPY 20,000◻︎ Assorted Kimchi◻︎ Omasum◻︎ Stewed Horumon (without water) ⚪︎◻︎ Tongue◻︎ Tongue tip◻︎ Outside skirt◻︎ Salted items・Heart (from the base) ⚪︎・Rectum・Omasum・Uterus ◎・Heart・Upper tripe・Cartilage・Liver◻︎ Sauce・Colon・Upper tripe◻︎ Regular meat (salt)・Tamura Beef Shoulder Triangle・Tamura Beef Misuji◻︎ Regular meat (sauce)・Iwate Chateaubriand・Iwate Strip Loin・Miyazaki Zabuton◻︎ Ozaki Beef Curry◻︎ Dessert・Affogato・Melon Less

I visited "Yakiniku Ito," located about a 4-minute walk from Saiki Station.The owner, Shuichi Kihara, is a skilled chef who trained for many years at the legendary Tokyo restaurant "Stamina-en."Despite being in a rural area, this restaurant has gained attention from yakiniku fans nationwide due to its precise hand-cutting and muscle-cutting techniques that bring out the potential of the ingredients.♦︎ A homely atmosphere that exudes sincerity ── The interior features a clean and unpretentious space with both table seating and sunken kotatsu-style seating, creating a welcoming environment.In this nostalgic setting, you can casually enjoy the freshly prepared meat as you order.♦︎ Honest preparation and overall balance ── While there are no extravagant presentations, every piece of meat is meticulously trimmed of excess sinew and toughness, making it very easy to eat.Though it lacks excessive luxury or flashiness, each dish is crafted with sincerity, providing a well-balanced experience that keeps you engaged and satisfied until the end.This is a restaurant that supports the yakiniku scene in Oita, where you can encounter reliable techniques and consistent deliciousness. It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves! Less

【2026 Tabelog Award BRONZE】Selected for 4 consecutive years 【2025 Yakiniku WEST Top 100】Selected for 4 consecutive years I've always wanted to visit this Yakiniku restaurant, and I finally stopped by during my travels over Golden Week! The owner, Shuichi Kihara, has trained for many years at the renowned Yakiniku restaurant "Stamina-en" in Tokyo, where he was recognized by the legendary chef. Now, he runs "Yakiniku Ito" in Oita! "Stamina-en" in Adachi, Tokyo, is famous for its long lines and has won the 【Tabelog Award GOLD】 once, and has been selected for the 【2026 Tabelog Award SILVER】 9 times, as well as being included in the 【2026 Yakiniku TOKYO Top 100】 9 times. ⭐️ There are such amazing Yakiniku restaurants in Tokyo... I hope to visit one day! With this background, Kihara returned to his hometown to take over the Yakiniku restaurant run by his parents in Bungo, and has launched "Yakiniku Ito" as a new venture (in Saiki City, Oita Prefecture). Since opening, he has quickly gained recognition as a top restaurant thanks to his charming personality and honed skills. Today, it stands as a distinguished Yakiniku restaurant serving delicious Wagyu. The restaurant has been featured in various media, and rumors have spread nationwide, attracting customers from all over Japan seeking delicious Wagyu. It's a must-visit place that requires reservations! While it is highly regarded as one of the top Yakiniku restaurants in Oita, Kihara remains humble, continuously refining his skills and making efforts to provide the best meat. He dedicates himself to mastering his craft and faces meat every day with a commitment to excellence. He seems to be striving for the next level of "Meat Path" while aiming to become the "God of Meat." Kihara is a passionate owner with such aspirations and goals. I visited based on the reviews from my friends, XX-chan and XX-ko. Since my visit coincided with Golden Week, I made a reservation a month and a half in advance. While taste is important, I also prioritize surprise and excitement... I was really looking forward to it! I arrived at the restaurant on May 2nd at 7 PM! There were many customers, and the interior was beautiful! By the way, there are about 4 to 5 other Yakiniku restaurants around "Ito"... it's surprising! I guess the locals really enjoy Yakiniku! I was amazed at how many Yakiniku places are clustered together! I'll stop the side notes here... Upon entering the restaurant, I was greeted by friendly staff and taken to a semi-private room. I had pre-ordered the omakase course for JPY 8,800. ⭐️ Omakase Course JPY 8,800 ★ Assorted Kimchi ★ Premium Tongue ★ Black Wagyu Outside Skirt ★ Black Wagyu Strip Loin ★ Assorted Horumon ★ Black Wagyu Tenderloin ★ Black Wagyu Premium Loin ★ Ozaki Beef Curry ★ Dessert ☆ Draft Beer The course at "Ito" allows you to enjoy a variety of cuts in smaller portions, which is delightful! In my opinion, delicious meat tends to come at a higher price point. For example, whether it's JPY 3,000, JPY 5,000, JPY 10,000, or JPY 20,000 for tenderloin... it's natural that the JPY 20,000 meat would taste better in every aspect. There are many places that serve incredibly delicious meat for JPY 3,000! It really depends on what you seek in terms of flavor! While "Ito" is a Yakiniku restaurant known for its delicious meat, I feel that the quality of the JPY 8,800 omakase course is comparable to what you can find at other restaurants. Honestly, I felt that to truly appreciate "Ito," you need to try the higher-priced meat. I slightly regretted not choosing the JPY 15,000 to JPY 20,000 course... I always end up picking the cheaper option. Personally, the "Premium Tongue" and "Horumon Mix" were the standout dishes that truly represented "Ito." The Premium Tongue was expertly prepared, showcasing its unique flavor and texture, making it delicious! The Horumon was perfectly processed... fresh and visually appealing, it looked delicious even raw. When I tried it with salt, the flavors were enhanced... it was tender with a rich umami flavor... I was impressed! It was high-quality Horumon that allowed me to appreciate the deliciousness of different cuts. To truly understand the deliciousness of the recommended Miyazaki beef and the personal brand Ozaki beef at "Ito," I believe one should choose a higher-priced course. Currently, I am staying in Miyazaki Prefecture! Miyazaki is known as the "Southern Wagyu Kingdom!" I have visited popular Yakiniku restaurants run by ranchers who raise and produce their own brand of beef, as well as meat shops. I was amazed by the incredible quality and affordability of the top-notch beef that can't be matched in other prefectures! Moreover, the taste was so impressive that it left me in awe! When comparing Miyazaki beef, which is produced locally, to beef from other prefectures at the same price point, it's natural to see differences in quality. When it comes to local consumption and direct sales, the cost is entirely different. This is the strength of Miyazaki Prefecture, known for its delicious Wagyu! Today was my first visit to "Yakiniku Ito." I had a wonderful meal! It was a great meal, thank you! I want to learn more about "Ito" and will definitely come back! Next time, I want to try the premium course! On my way out, the owner personally chased after me outside the restaurant to greet me... I was surprised! He was such a humble person, Kihara! Less

For an introduction to the restaurant, I recommend checking out other reviews.Starting with the assorted kimchi, I was blown away by the deliciousness of the premium beef tongue. The handling and seasoning of the meat were flawless and executed to perfection. What truly stood out was the hospitality of the staff—their warm service, clear explanations, and prompt delivery were all impeccable.You can enjoy top-tier brands like Tottori Tamura Beef and Miyazaki Ozaki Beef, but I believe it’s the high level of the employees that enhances the flavor of the meat.I will definitely be coming back! Less

Finally made it to my long-awaited visit to Yakiniku Ito. The expectations were high, but this place exceeded them... what a wonderful restaurant!□ Restaurant Overview I made a reservation a month in advance. Perhaps because it was the last day of Golden Week, I noticed more empty tables as time went on. Mr. Kibara and the other staff were all wonderful, and I was delighted to have a little chat with them. ☺️ □ Payment Credit Card Cash □ Order Omakase Course JPY 14,300 Miyazaki Sake JPY 650 Maou JPY 1,000 Tegutan Large Rice JPY 400 - Beef Offal Miso Stew The richness of the miso is fantastic. The offal is incredibly tender.- Assorted Kimchi The depth and sweetness spread in my mouth. The spicy kick is addictive.- Tongue, Chuck Eye Roll, Outside Skirt The crunchy and flavorful tongue, the juicy chuck eye roll that bursts with meat juices with every bite, and the sweet meat juices of the outside skirt.- Ozaki Beef Chuck Eye Roll The fatty chuck eye roll is refreshing with grated Japanese radish. The natural flavor of the meat is strong.- Ozaki Beef Zabuton It has a fluffy texture and a strong sweetness. The sauce seeps in beautifully.- Rectum, Trachea, Heart, Abomasum, Aorta, Omasum, Mountain Chain Tripe, Upper Mountain Chain Tripe Each has a firm texture, indicating their freshness. The upper mountain chain tripe, heart, and abomasum were particularly impressive. The upper mountain chain tripe was melt-in-your-mouth tender, the heart had a solid meat quality, and the abomasum was delightfully crunchy.- Shiitake Mushrooms They have a firm yet tender texture.- Chateaubriand The flavor, sweetness, and richness of the fat are all top-notch. Everything is rich and intense.- Strip Loin I enjoyed it with egg. It’s exquisite; you rarely find such delicious strip loin. The flavor of the meat is profound.- Ozaki Beef Curry This is truly a rich curry. The meat is chunky, and the depth of flavor is on another level.- Affogato This affogato is also delicious. The creamy vanilla ice cream is delightful!- Yukgaejang Incredibly rich, with a thick consistency. The meat is melt-in-your-mouth tender, and it’s flawless!Recommended for: ✅ Those who want to enjoy the best yakiniku to their heart's content ✅ Those who want to visit a restaurant with wonderful service *Please be sure to check the restaurant's website or social media for information before your visit. *Menu items may have changed. Less

Yakiniku Ito, located a 5-7 minute walk from Saeki Station, is a premium yakiniku restaurant run by a chef who trained at a famous yakiniku establishment in Tokyo, focusing on high-quality meat. It has been recognized as one of the top 100 yakiniku restaurants in the West from 2022 to 2025 and has also been selected as a Tabelog Bronze restaurant from 2023 to 2026.Reservations can be made by phone from the 1st of each month until the end of the following month, and surprisingly, it seems quite easy to secure a booking. The restaurant also has a parking lot, making it convenient for those driving.Here’s what I ordered this time:-----------------------------◾️ Kimchi I started with the classic napa cabbage kimchi. The crunchy texture and the perfect balance of spiciness and acidity were exquisite.◾️ Premium Salted Tongue Thickly sliced premium tongue coated with green onion salt sauce. Grilled on a high-temperature roaster, the outside becomes nicely browned while the inside remains slightly rare, allowing you to enjoy the fragrant aroma of the grilled meat along with the unique chewy texture of the tongue.◾️ Black Wagyu Outside Skirt This outside skirt has a strong umami flavor, and it is recommended to enjoy it with salt rather than sauce. It has a rich fat content for an outside skirt, and the sweetness of the fat enhances the deep umami flavor of the meat, highlighted by the coarse salt.◾️ Special Wagyu Top Blade This top blade comes from the rare pure Tajima beef, known for its highest quality. Cut to a perfect thickness—not too thin or too thick—and grilled to a silky texture that melts in your mouth when dipped in sauce, it was simply exquisite!◾️ Assorted Wagyu Lean Cuts An assorted platter of three types of Wagyu lean cuts: Uchimomo, Shoulder Sankaku, and Premium Tenderloin. The Uchimomo has a rich flavor and a firm texture. The beautifully marbled Shoulder Sankaku is juicy and satisfying. The tender Premium Tenderloin is, of course, delicious beyond words.◾️ Ozaki Beef Curry This special curry features A5-ranked Ozaki beef, a legendary Wagyu raised in Miyazaki Prefecture, combined with sweet onions and chicken broth. It’s a European-style curry that strongly highlights the umami of the meat and the sweetness of the vegetables, with a delightful aroma of spices filling your mouth and a refreshing aftertaste that is irresistible!-----------------------------The service was very attentive, and it’s a comfortable, casual yakiniku restaurant, so I highly recommend visiting.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I ordered the mid-range omakase course for JPY 14,300 along with the Teigutan soup. In conclusion, when it comes to the best yakiniku in Kyushu, I can’t think of anywhere else but this place. It had been a year since my last visit, and the quality and service have become even more refined. They primarily use the legendary Ozaki beef, which is highly regarded worldwide. The fat has a low melting point, truly embodying the phrase "melts in your mouth." The Ozaki beef is incredibly delicious, and even the regular cuts are impressive, comparable to special cuts at other restaurants. The owner, Mr. Kihara, is a well-known figure and the only disciple of "Stamina-en." If you look closely, you’ll notice hidden knife techniques throughout, showcasing meticulous craftsmanship (not just with the meat, but also with shiitake mushrooms, etc.). No matter who grills it, it turns out delicious. The accompaniments like eggs, salt, grated Japanese radish, and even the oversized shiitake mushrooms served with lemon are of exceptionally high quality. Moreover, the staff's service is at a divine level, with incredible attention to detail that makes you wonder where they focus their attention. - They provide detailed explanations on how to enjoy the dishes. - They frequently change the grill at just the right timing without needing to be asked. - They offer hot towels between courses. - They adjust the course menu based on customer requests in advance (you can specify preferences like focusing on horumon, ensuring rosu is included, or omitting horumon when making a reservation). - They inquire about your appetite and suggest reducing the portion size (I had too much volume and asked for less curry, haha). - They inform you when your meat is being prepared, saying things like, "We’re preparing your meat now, please wait a moment." - They offer drink refills just before your glass is empty. Whether it’s the owner’s training or the staff’s high awareness, the already divine taste is elevated by their desire to ensure everyone enjoys their meal. I want to recommend the horumon (since it’s the disciple of Stamina-en), but the "tenderloin" here is exceptional! The person I brought along was so impressed by the taste that they declared, "This is the best tenderloin I’ve ever had in my life!" (The tenderloin in the first photo is the one in question). After enjoying the Ozaki beef curry, they serve a delightful affogato (ice cream with coffee) at the end, which is also delicious and goes down smoothly even when you’re full, as it’s a collaboration product with a nearby café. They even offered us tea afterward, asking, "Would you like a refill on your tea?" (It’s amazing how they notice these things). "Wait, the course isn’t over yet!?" My companion was surprised by the unfolding of events, haha. As a minor point, I would like them to improve the air conditioning a bit (my companion was struggling with dry eyes halfway through, haha). Finally, as we were leaving, despite being busy and it raining outside, Mr. Kihara came out to see us off. He bowed and said, "Please be careful of your footing! Thank you for coming all the way here today!" We left feeling that we had made the right choice in coming here. A few notes to keep in mind: 1. Reservations for the mid-range and upper omakase courses must be made 3 and 5 days in advance, respectively. 2. If you’re not fond of horumon, I recommend ordering a la carte. 3. If you’re considering only a la carte, be sure to arrive early, as some menu items may sell out! Please keep these points in mind and enjoy your meal! Less