Sumibi Yaki Yuji (炭火焼 ゆうじ) Tokyo

Tonight's dinner is here.It's been a while since I visited BRONZE.And it's been a while since I've been to Tokyo.I went to Sumibi Yaki Yuji!I was really looking forward to it since a friend highly recommended it, and I was starving.Upon arrival, the restaurant's appearance was impressive.I was particularly encouraged to try the raw heart, so I ordered it.To put it simply,it was unbelievably delicious!The quality was on another level!I could enjoy the other meats without feeling overwhelmed.I tried everything the chef recommended!I forgot to take a picture of the menu, so I apologize for not knowing the prices.It was delicious ⭐︎I will definitely come back! Less

I came to Shibuya for some errands, so I decided to visit the highly recommended Sumibi Yaki Yuji!I was unsure about what to order, so I went with the chef's recommendations! I started with Chicken sashimi and a highball.Delicious! The seasoning really brings out the umami of the sashimi—it's fantastic!Next up was the yakiniku! I followed the suggestions for the dipping sauce and lemon juice...So tasty!! The special sauce gives the meat a unique and delightful flavor!The interior has a charming, vintage feel, and while it's not very spacious, it adds to the great atmosphere!This wasn't just Shibuya magic; it was genuinely delicious! It was a great meal! ^_^ Less

This time, I visited Sumibi Yaki Yuji.It's a renowned restaurant, so I had high expectations when I walked in!They smoothly recommended dishes, starting with the heart sashimi, and everything was delicious.Even though the small grill was filled with smoke, the food was so good that I didn't mind at all.The fat wasn't heavy, and I could eat as much as I wanted.I tried Horumon with lemon for the first time, and it was fantastic!I ended up drinking a bit too much, haha.I highly recommend this place!I will definitely come back! Less

For under JPY 8000 per person, you can enjoy an incredible selection of meat at this place. Isn’t this the best value for money in the city?I managed to make a reservation for the 4 PM slot. With two guys ready to eat a lot, we showed our enthusiasm, and they recommended plenty of dishes, which we ordered without hesitation.By the way, the dishes are served in the order of sashimi, salt, and sauce. If you want to enjoy white rice with the sauce, make sure to save some until the end. (There are rumors that additional orders may not be possible.) Less

After 8 PM, I noticed a few customers entering without reservations! I recommend going after work hours instead of leaving right on time.A Friday night after work, I was taken here by a friend. I had heard it was incredibly delicious, so my expectations were high, and it truly lived up to them.- Sliced Heart and Tsunami (cheek) sashimi- Tongue- Outside Skirt- Horumon- Liver- Grilled Sukiyaki- Curry- Monaka Ice CreamThe Tsunami sashimi was particularly tasty... I usually avoid liver at any yakiniku restaurant, but the liver here was delicious. It was the first time in my life that I thought liver could be good. Less

I visited without a reservation on a Saturday night and arrived just before 8 PM, with no wait. There were two groups behind me. The seating was a bit cramped since a table for four was used for five people.The food was generally good. This place feels more suited for a group of guys rather than a date. I tried the curry for the first time, and it was delicious with the sweetness of the beef tendon coming through. The portion size was just right. However, I felt that the meat's flavor was slightly lacking compared to before; I wasn't as impressed this time. Less

A Must-Visit Restaurant!This prestigious yakiniku spot in Shibuya will change your perception of horumon and lean cuts.If you love horumon, this is a place you must visit at least once.With its seasoned, rustic exterior and lively interior filled with smoke, this restaurant exudes the true essence of a yakiniku establishment.Due to its popularity, reservations are essential!Every cut of meat here is of stunning quality, but I am particularly impressed by the freshness of the horumon and the meticulous preparation each time I visit.There is absolutely no unpleasant odor, and the unique textures and flavors of each cut are perfectly highlighted, pairing excellently with the expertly crafted marinades tailored for each part.Grilled over charcoal in a shichirin, each bite releases a burst of juices and flavor.Not only is the quality of the horumon exceptional, but the lean cuts are also meticulously prepared, with attention to detail in both cutting and grilling.The depth of the sauce enhances the meat's flavor to the fullest, making it impossible to resist pairing it with rice or drinks.The staff's knowledge of the meat and their attentive service were outstanding, ensuring a thoroughly satisfying experience. Less

Until now, I had only experienced the curry as a course finale, but finally, I was thrilled to learn that I could enjoy curry even with just a seat reservation on the day of my visit.Curry as a finale? Delicious! This could easily compete with a dedicated curry shop.The beef was incredibly tender, and while it had a nice tang, I wondered if that was from the spices. The flavors were bold, making it hard to stop eating. I want to have it again—I'd love it for lunch too.The meat was, of course, excellent, starting with the sashimi-style heart and tongue. Classic choices, but the beef tongue and outside skirt really complemented the rice.Wait, there was white rice in between, and the finale was curry? I couldn't help but overindulge because it was just too delicious. Less

From the Heisei era to the Reiwa era.Even as times change, the sacred place, Sumibi Yaki Yuji, continues to emit smoke in the narrow alleys of Shibuya.First, we start with the artistically beautiful "Hatsu Sashi" (raw heart).The meticulous craftsmanship shines through in the Horumon.You can truly savor the rich flavor of the exquisite meat.After thoroughly enjoying the aroma of charcoal and the deliciousness of the meat itself, we move on to the final delight, the "Shime no Kare" (curry to finish).This dish seeps into your very being with its incredible taste.In the ever-changing Shibuya, the reason why this place has remained "authentic" for so long is packed into each and every dish.Covered in smoke, we simply face the meat.This is also the true pleasure of spending a night at Yuji.Once again, I am completely satisfied.It was a great meal.Sumibi Yaki Yuji (Shibuya) Less

Sliced HeartSliced TsuramiLiver → Can be dry depending on cooking time.Beef TongueOutside SkirtRiceAssorted KimchiNamulHorumon → Eaten with lemon.Small Intestine → With sauce.This is where I reached my limit.Kopuchan → Very fatty. With sauce.Aorta → Chewy, not my favorite. I won't order it next time.Grilled SukiyakiCurry → Delicious shredded meat.Each person ordered drinks, totaling JPY 24,000 for three.I was so focused on eating that I didn't take any photos, but I was impressed by the sliced tsurami and the curry, which was my first time trying it.And even though I can eat less each year, I ended up ordering a lot like I used to, leading to a painful regret at the end.Next time, I will manage my orders better. Less

First visit! I was lucky to get in after 9 PM on a weekday!If you're waiting to enter, everyone in your party must be present; you can't enter with just the representative.I highly recommend the Horumon!I also tried the rare cut, Sirloin cap!First, the Heart sashimi was unbelievably fresh!And the Sweetbread was plump and delicious!The Sirloin cap paired with the grated Japanese radish dipping sauce was incredibly flavorful! The meat quality was, of course, excellent!The cost performance is outstanding, and the staff's service was excellent too!I’ll try again at a later time! Less

◇ Restaurant HighlightsA renowned Yakiniku and Horumon restaurant representing Shibuya. With fresh Horumon and exquisite seasoning combinations, this place is popular and often has long lines.◇ Access- 8-minute walk from Shibuya Station- 5-minute walk from Shinsen Station◇ Ideal forDining with friends, on a date, or enjoying drinks together.◇ Menu Highlights- Heart Sashimi- Premium Tongue (JPY 1,600)- Outside Skirt (JPY 1,600)- Premium Mountain Chain Tripe (JPY 980)- Liver (JPY 900)- Horumon (JPY 780)◇ ReviewAfter finishing a sushi course on a Friday night, I found myself craving meat despite having enjoyed delicious sushi. My options were either Sumibi Yaki Yuji or Arai. That night, there was only one group ahead of me at Yuji, so I joined the line. You might wonder if I really just had sushi, given my adventurous order! (laughs)In the summer, Yuji is filled with smoke. The atmosphere can get quite humid, so I recommend bringing a fan or cooling items, but that’s part of the charm of this restaurant. The experience of enjoying perfectly grilled meat, paired with sauces, mustard, ginger, and lemon for each cut, is pure bliss!The Heart Sashimi had no unpleasant odor and was perfectly complemented by a rich, sweet Kyushu-style soy sauce, along with plenty of green onions. The Outside Skirt was enhanced by the addition of ginger, bringing out the meat's flavor even more. The Premium Mountain Chain Tripe was cut a bit thinner, resulting in a delightful crunch and a burst of flavor with each bite. When you squeeze lemon over the Horumon, the fat becomes light and refreshing, making it hard to stop eating—I found myself wanting more!Despite consuming a good amount of fat, I surprisingly felt light and finished everything without any heaviness. Plus, with two drinks each, the cost was around JPY 5,000 per person, which is excellent value.This Yakiniku restaurant is so delicious that you forget about the smoke and heat, making you want to return again and again. It was a great meal! Less

The variety of fresh Horumon was impressive, and each cut allowed me to fully appreciate the quality of the ingredients. Grilling over charcoal added a delightful smokiness, perfectly balancing the sweetness and umami of the fat.The signature thick-cut tongue and rare cuts were particularly memorable, pairing excellently with drinks. The atmosphere in the restaurant was lively yet comfortable, making it easy to see why it’s so popular. As a Horumon lover, I definitely want to visit this place at least once! Less

Two weeks ago, I went directly to the restaurant and made a reservation for 6 PM. By the time we left, there was a line for the second seating. (It seems you can go without a reservation for the second seating around 8:30 PM.)Everything was delicious, but the standout dish was the Heart Sashimi. It was paired with a sweet soy sauce reminiscent of Kyushu soy sauce, giving it a sensation similar to eating fish sashimi, and it was incredibly tasty.The Horumon dishes were well-seasoned and paired perfectly with drinks, making it the best Horumon I've ever had!Just a heads up, the smoke is quite intense, so I recommend wearing clothes that you don't mind getting a bit of a smell on! ^ ^ Less

I finally made it! I can't remember how long I've wanted to go here...Thanks to a friend who made a reservation, I was able to visit!The staff recommended the right amount of meat for us.When grilling the meat, the smoke in the restaurant was intense!It felt like we were eating in a cloud of smoke.The heart sashimi was incredibly delicious.It paired perfectly with beer.The liver was also melt-in-your-mouth good!All the horumon was fresh and had a nice bounce to it.For the grilled meat, we had top blade and sirloin cap!It was absolutely delicious!The final komutang soup was gentle and comforting.No wonder this place is so popular! Everything we ordered was tasty, and the restaurant was packed and bustling.I recommend wearing clothes and carrying bags that you don’t mind getting a bit smoky.It was delicious!Thank you for the great meal! Less

Reservations are a must. They provide mini fans and cooling disposable sweat wipes, but since it's charcoal grill cooking, it can get quite hot and smoky! Also, dressing up is not recommended here!【Menu & What I Ordered】While there is a basic menu, the details for the horumon (offal) are quite vague, so it's best to consult with the staff!I was impressed by the service that changes the dipping sauce according to the part of the meat you’re eating. The portions and quality of the meat are excellent for around JPY 1000.⭐︎Recommended⭐︎- White Omasum Sashimi- Horumon- Liver- ??→ All the meats were great, but the giant, non-shrinking, bouncy horumon and the melt-in-your-mouth liver paired perfectly with the sauce. I wondered if the Omasum was always this tender and springy? It must have been quickly boiled! I also can’t recall everything, but the red meat was sweeter and lighter than the harami (outside skirt) and very delicious.Reservations about a month in advance are relatively easy to secure, so I recommend planning ahead! Less

Sumibi Yaki YujiA popular yakiniku restaurant representing Shibuya. It's no surprise that reservations are difficult to secure, as this renowned establishment offers high-quality meat and fresh horumon.This time, I focused on kalbi, lean cuts, and horumon. All the meats were incredibly fresh, and the kalbi, in particular, had beautiful marbling. When grilled, the sweetness of the fat and the umami of the meat filled my mouth. The horumon was also free of any unpleasant odors, with a delightful texture and rich sweetness from the fat.I also tried the heart sashimi, which had a texture that showcased its freshness and was easy to eat without any strong flavors. The signature simmered dish had a gentle seasoning, making it a perfect palate cleanser between bites of grilled meat.With the charcoal grill on the table, you can cook each cut to your liking, allowing you to fully enjoy the unique flavors of each part. The quality justifies its popularity, making it a must-visit for any yakiniku lover. Less

I visited Sumibi Yaki Yuji in Shibuya. I called to make a reservation and was told that the earliest available time was 4 days later at 4 PM. After doing some research, I found out that they have two seating times at 4 PM and 6 PM, and after that, you have to wait in line. However, once the meat runs out, they close, so I recommend making a reservation.The meat is primarily seasoned with salt, and unlike the overly fatty cuts at places like Kinryuzan or Seiryuuen, it’s light and delicious, which I personally prefer. Also, be sure to try the offal stew; it has a delightful flavor reminiscent of Jiro-style ramen. Less

If you're looking to enjoy horumon in Shibuya, I had always wanted to visit "Yuji." The interior has a nostalgic yakiniku restaurant vibe, complete with the enjoyable scent of charcoal smoke. The horumon is incredibly fresh, and you can really taste the richness of the fat, which becomes more delicious with each bite. The lean meats are also very tasty, allowing you to savor different flavors from each cut. The seasoning and condiments are exquisite, showcasing a level of care that goes beyond just grilling. It's no surprise that this place is popular; I believe it's worth a visit for any horumon lover. I definitely want to come back the next time I'm in Shibuya. Less

This is a reservation-only yakiniku restaurant in Shibuya. While it is famous for its horumon, I don't usually eat it, but I decided to order everything the staff recommended since my companion loves horumon. To my surprise, even someone who rarely eats horumon found it delicious! The meat was incredibly fresh, with zero odor, tender, and had just the right amount of chewiness. My companion seemed very satisfied. I also tried the heart sashimi for the first time, and it was completely odorless and tasty. The prices are reasonable, so I’m definitely coming back! Less

I had a friend make a phone reservation for us about two months ago, and we both visited for the first time at 6 PM. When we arrived 10 minutes early, we noticed that the restaurant had been open since 4 PM, as many customers were leaving after finishing their meals. However, there was a crowd of people waiting outside for the 6 PM reservations. It seemed they weren’t allowing anyone to enter until the designated time. As the clock struck 6, the restaurant emptied out, and new customers began to come in.The service was not very efficient; when we tried to order drinks, the staff at the entrance told us to wait for our assigned server, and they didn’t take our order. (Interestingly, the table next to us, which had four guests, hadn’t even been able to order drinks by 6:30.)I ordered a draft beer and asked if they had the "Omakase Course" mentioned in their Tabelog introduction. They couldn’t give me an immediate answer and made me wait longer. Eventually, a different staff member came over and informed us that they weren’t offering the "Omakase Course" at the moment, so we should order a la carte instead.We ordered:- Heart Sashimi- Liver- Premium Tongue- Horumon- Premium Mino- Outside Skirt- Sweetbread- Namul- Premium Kalbi- Abomasum- IntestinesWhen I tried to order just a few items casually, they told me it would take longer, so I had to place the entire order at once. By the way, we couldn’t choose the seasoning for the meat! The salt and sauce were served as the restaurant provided.Moreover, when the charcoal grill arrived, the restaurant turned into a sauna, and the smoke made it hard to see the table next to us! It was unbearably hot!However, the quality of the meat was outstanding; every piece was delicious, and if we’re talking about quality alone, it’s top-notch!!!The liver was particularly tasty, so I tried to order more, but they warned me it would take quite a while. Still, I insisted on ordering!Since my friend made the reservation two months ago and treated me to the meal, I have no idea how much the total was, but I probably won’t return on my own. (If we’re just judging the meat quality, I’d give it about 4.5 stars.) Less

After bookmarking this place for 20 years and almost giving up several times, I finally made it here at 4 PM! I stuffed my clothes into a garbage bag and got ready for battle. The owner of the trattoria I visited with was particularly impressed by the heart sashimi, and we ended up ordering it again as a substitute for dessert. The heart fat was surprisingly similar to the upper part of the beef, even though there are significant differences in the cuts. The liver was incredibly fresh, and the blood iron was removed during preparation, so I probably would have preferred it raw rather than grilled. There are countless high-end yakiniku restaurants that only focus on appearances, but this place genuinely puts effort into its preparation while keeping prices reasonable. Is it comparable to Stamina-en in Adachi Ward? A truly authentic experience! Less

An irresistible world of yakiniku.Eating grilled meat while surrounded by smoke is simply delicious!Although some items were sold out since I arrived late, indulging in what was available made for an amazing yakiniku experience.The recommended cuts—beef neck, premium tripe, outside skirt, and liver—were exceptional.A truly fine selection.While the beef horumon was sold out, the pork horumon was also fantastic.The marinade was top-notch.I enjoyed a blissful time savoring yakiniku.This yakiniku restaurant, nestled in the chaos of Shibuya, is addictive.Next time, I plan to come earlier and enjoy even more.I will definitely be a regular! Less

■Number of Visits: 4th time ■Nearest Station: Shibuya Station ■Visit Time: Evening, 6 PM ■Reservation: Yes, about a month in advance ■Cost: JPY 8000 - 8999 per person ■Order: Premium Tongue, Horumon, Liver, Aorta, Stewed Offal, Kimchi, Heart Sashimi, Heart Fat, etc. + Drinks ■Notes It’s been about a year since I last visited Yuji. I made a reservation about a month ago. I ordered everything at once. I basically asked for the recommended dishes as they are. This time, everything felt especially delicious. The Horumon dishes are incredibly tasty. The Heart Sashimi, Liver, Aorta, and Tongue were particularly good. It’s amazing to enjoy such delicious food and feel full at this price. I will definitely come back! Less

Shibuya, Udagawacho.Just a short walk from the bustling scramble crossing, the sign of "Sumibi Yaki Yuji" glows amidst the neon lights.As soon as you step inside, you are greeted by the aroma of charcoal and a veil of white smoke.It's inevitable that your clothes will pick up the scent.That’s a testament to the delicious yakiniku you’ve enjoyed.The wooden interior captures the essence of the Showa era, with well-worn tables, smoke-absorbing ducts, menus plastered on the walls, and people grilling meat over charcoal.Even in Shibuya, time seems to flow slowly here.As you immerse yourself in this atmosphere, the night of grilling over charcoal begins.【Order Summary】 JPY 4,500 per person● Horumon: JPY 780A must-try!This dish truly showcases the essence of charcoal grilling.It's incredibly delicious.A crunchy texture with less fat.The saltiness enhances the sweetness with every bite, and even the smoke becomes a seasoning.● Premium Kalbi: JPY 1,600As it hits the charcoal, the fat slowly melts, creating a burst of flames and smoke.The surface is crispy while the inside remains juicy. Though not a branded beef, it has a rich flavor and excellent seasoning.The sweet fat spreads throughout your mouth, and the unique aroma of charcoal deepens the aftertaste.This kalbi allows you to directly appreciate the "deliciousness of meat" without any flashiness.● Harami: JPY 1,600With ginger soy sauce.Dipping the grilled harami into the ginger soy sauce transforms its flavor, combining the savory aroma of charcoal with the refreshing taste of ginger.It has just the right amount of elasticity and a strong umami flavor.● TongueThough they mentioned they were out of premium tongue, it was still delicious.Thinly sliced yet substantial.Grill it lightly, just enough to cook through.The crisp texture and the expanding flavor of the meat with each bite are delightful.A squeeze of lemon harmonizes the smoky aroma with a refreshing acidity.● KopuchanCharacterized by its plump fat.Grilling it until crispy allows excess fat to drip away, leaving only sweetness.The richness that can only be experienced with charcoal grilling was impressive.● Grilled Vegetables: JPY 500Eggplant, carrot, and shishito peppers.Perfect to enjoy between bites of meat.Slightly charred and served with a special sauce.● KimchiSeasoned with a tangy flavor!● Rice x2● Non-Alcoholic Beer● Coke【Access】11-1 Udagawacho, Shibuya, TokyoMatsunuma Building 1F☎️ 03-3464-6448Recently, there are more yakiniku restaurants with less smoke.However, I feel that the charm of "Yuji" lies in this very smoke.As the charcoal burns red, smoke rises, and the sound of meat sizzling fills the air, even the wait becomes a feast.Here, you can experience the true joy of yakiniku that cannot be measured by convenience or comfort, and even the lingering scent of charcoal on your clothes becomes a memory of the night.If you're in Shibuya and want to enjoy yakiniku, this is a must-visit gem.Beyond the smoke, the traditional culture of yakiniku continues to thrive unchanged.So, everyone, enjoy your meal! (^^) Less

"The Legendary Yakiniku Spot in Shibuya"When it comes to yakiniku in Shibuya, the first name that comes to mind is undoubtedly Sumibi Yaki Yuji! 【Atmosphere】The place has a wonderfully worn-out, battle-scarred vibe, almost like a time capsule from the Showa era. It’s a unique charm that can’t be replicated, no matter how stylish or designer-like a space might be. Today, I sat on the outdoor terrace. 【Order at Yuji】◉ Premium Kalbi ◉ Premium Tongue ◉ Outside Skirt ◉ Horumon ◉ Curry 【Food Review】I only had an hour for solo yakiniku, so I made quick orders. As always, Yuji delivers! The quality of the meat and the seasoning, along with the restaurant's atmosphere, truly embody the essence of a "local yakiniku champion"—it never wavers. I ended my meal with a rich curry after a long time. Just these five items, including the must-have Horumon and Kalbi, brought me pure joy. I was completely satisfied! 【Service】The long-time staff member, who has been the gatekeeper of the hall service, efficiently handled everything from seating to serving today. It was a great meal. Thank you for reading until the end! I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

I had been wanting to visit "Sumibi Yaki Yuji" for a long time. Reservations can be made starting on the first of the month prior, so for July, they start accepting bookings on June 1st. I called two months in advance without knowing this and found out I couldn't make a reservation yet (laughs).On the day of my visit, those with reservations lined up in front of the restaurant, and they were seated in the order they arrived. The interior features both counter and table seating, and we were seated at the table closest to the entrance. The menu was presented in a well-used file, giving it a charming touch. There was only one set of dishes and drinks, and it was quite enjoyable to pass the menu around from the end of the table.I was a bit nervous, but the staff were very kind and patiently answered all my questions.The appetizer was edamame.What really impressed me were the heart sashimi and the liver. I usually don't like liver that much, but this was so delicious that I became completely hooked. I realized how amazing good liver can be. The heart sashimi paired perfectly with the drinks! I'm usually worried about eating raw food, but this time I enjoyed it without any issues until the end.Every piece of meat was incredibly delicious, and I couldn't stop eating the rice and drinking. The restaurant was quite smoky, and my eyes started to hurt after a while, but aside from leaving smelling like charcoal, everything was fantastic.This might be the best yakiniku I've ever had in my life. Less

I made a reservation by phone about two weeks ago and finally visited this famous restaurant! On this day, we enjoyed:- Sashimi Heart- Premium Tongue- Horumon- Outside Skirt- Fatty Heart- Kobuchan- Throat Sweetbread- Sukiyaki?- Kimchi- Rice x2- Makgeolli bottleEverything was delicious and I was pleasantly surprised! I especially think the Sashimi Heart is a must-try! The staff who brought the meat were attentive and efficient, providing excellent service. This might just be my favorite yakiniku restaurant now! Just a heads up, the smoke is quite thick, so it's best not to dress too fancy! Less

I made a reservation for two at 18:00.We entered right when the restaurant opened.The ordering process is quite unique; I was told multiple times that if we didn’t decide on most of our orders at the beginning, adding more meat would take a long time.The exhaust fan is positioned right at eye level, making it really difficult to have a conversation across the table for two.I think the counter seats are better for two people.The meat is delicious, but...Hmm, I would recommend it if you're dining alone. Less

If you're looking for unique and incredibly delicious yakiniku, I highly recommend this place! ⭐︎⭐︎⭐︎ The cost performance is unbeatable!!! I visited on a Saturday night, and luckily, since it was around 9 PM, I was able to get in without a reservation! They have a wide variety of unusual cuts and horumon, so even if you're unsure about what to order, the staff will suggest the best options based on balance, allowing you to try different types of meat!I wasn't particularly fond of horumon before, but everything I tried was truly delicious and completely changed my perception of it! However, the standout for me was the liver sashimi, which was incredibly fresh with a delightful texture that was simply stunning...The restaurant can get smoky, so I wouldn't recommend wearing your favorite clothes, haha.During the hot summer, let's enjoy lots of delicious meat to build up our stamina! Less

I visited "Sumibi Yaki Yuji" in Shibuya.This popular restaurant is a regular on the list of top Yakiniku spots and has won multiple Tabelog Awards.It's known for being hard to get a reservation, but I heard that you can often get in after 8 PM, so I decided to give it a try and was lucky enough to get a table!As soon as I entered, I was greeted by a cloud of smoke! Haha.While my clothes did pick up some smell, I really enjoy the nostalgic atmosphere of traditional places like this.The Horumon was delicious, as expected from a popular spot! The Heart was also tasty!Everything was fresh with a great texture, making me want to come back for more.The owner was friendly and entertaining, and the overall vibe of the restaurant was wonderful. It wasn't the formal atmosphere of a high-end Yakiniku place; instead, it had a lively environment where everyone could enjoy delicious meat together.I definitely want to time my next visit just right.It was a great meal!────────Thank you for reading until the end! I would be very happy if you could "like, save the restaurant, and follow" me!I want to share many wonderful restaurants! ⭐︎ Less

That’s the well-known place on the multicultural street.It might just be the ultimate in the "dirty" dining scene.Reservations can only be made starting at 4 PM, but the ventilation inside is weak, so once everyone starts grilling the horumon, it gets so smoky you can’t see in front of you within 20 minutes.Definitely don’t wear your best clothes.If you love brands, you should debut at GU just to visit this place.The menu on the wall doesn’t have prices listed, but they’ll tell you if you ask. You can eat until you’re full for about JPY 8000, so it feels reasonable.Most dishes are around JPY 1000 each.Many people have posted about the meat, so I won’t go into detail, but the beauty of the kalbi was impressive. It wasn’t freezer-burned at all, and the marbling was beautiful. Just this alone shows how great this place is.The grill was made of binchotan charcoal, and I was impressed by how they properly divided the heat zones into low and high heat on either side.It’s a place you can go alone, so I think it’s a great spot to celebrate being in Shibuya.When it comes to yakiniku in Shibuya, I believe it’s a legendary showdown between Yuji and Dogen.You should definitely go while you can. I recommend making a reservation for 4 PM, as the variety of meat decreases quickly once they run out. Less

I made a reservation for four people at 4 PM on Saturday. Originally, the restaurant opened at 6 PM, but they started the 4 PM service due to the pandemic.Since I was taken here by a regular customer, I can't specify the menu in detail, but everything was truly top-notch and delicious! The liver was fresh, and the horumon was among the best I've ever had in yakiniku.The final large piece of meat, lightly grilled and dipped in a sukiyaki-style egg mixture, was perfect, and the curry to finish was outstanding.I believe a reservation is essential, but it's definitely worth every bite. Less

Start time: 6 PM for 2 people▼ Ordered items:- Motsu Nikomi: Estimated JPY 650- Premium Tongue: JPY 1600- Liver: JPY 900- Outside Skirt: JPY 1600- Mountain Chain Tripe: JPY 980- Fatty Heart: Estimated JPY 900- Abomasum: Estimated JPY 900- Sukisuki: JPY 5800 (price may vary based on meat weight)- Curry: Estimated JPY 1000- Small Rice: Estimated JPY 250- Medium Rice x2: Estimated JPY 300- Ginger Ale x4: JPY 1520Total: JPY 16890 (about JPY 8000 per person)▼ Impressions:**Motsu Nikomi** A simple flavor. Personally, I prefer a sweeter, richer soy-based stew, so this was just average for me. It had plenty of konnyaku and offal (without fat), but since the portions were small, it felt easy to eat. However, I probably wouldn’t order it again.**Premium Tongue** Delicious! I always think this quality at this price is a great deal, no matter how many times I visit! Next time, I might order two servings!**Liver** It was fresher than last time, but it seems to vary depending on when you visit. While there was no unpleasant odor, it felt a bit mushy. However, it was thick and tasty. (Next time, I plan to order tongue instead of liver, which can be hit or miss.)**Outside Skirt** Not too fatty, tender, and delicious. If you prefer fatty outside skirt like at Koyo, you might find this lacking, but I personally prefer this version. (A friend who usually finds fatty meat too much said they could enjoy this outside skirt without feeling overwhelmed!)**Mountain Chain Tripe** This was a great palate cleanser! I randomly ordered it and hit the jackpot! I usually don’t prefer tripe at other places (too thick and chewy for my taste), but this was thin, easy to eat, fresh, and had a good amount of fatty meat, making it a perfect palate cleanser! I’ll definitely order it again! It was also delicious with the liver sauce!**Fatty Heart** Thanks to the mountain chain tripe, I didn’t feel much fat, and I enjoyed it more than when I had two servings on my first visit! It was very tender, and I really like their heart!**Abomasum** I’ve had abomasum at other places, but this is my favorite! It has a nice balance of fat and a bit of a chewy texture, making it delicious! When the meat arrived, I thought it looked thin, but it puffed up while grilling, revealing more fat, which was tasty! I enjoy horumon, so I paired it well with rice! (My friend, who dislikes fat, was satisfied with just one piece.)**Sukisuki** It includes two pieces each of lean meat and strip loin. The egg comes with grated Japanese radish, and the seasoned meat is delicious when grilled and eaten smoothly! The grated radish adds a great flavor! I love both types of meat! The lean meat was thicker than last time, which was a pleasant surprise!**Curry** As always, adding the egg from the sukisuki makes it milder and delicious! I ran out of rice and had to order a small serving!… While there’s no option for a course, I had a wonderful time enjoying the a la carte menu! Everything was delicious, and I’m glad I could walk in without a reservation on the same day! I’ll definitely be back soon! I’ve already visited three times in the past month! Less

Nestled in a quieter area away from the hustle and bustle of Shibuya, this establishment boasts a rustic charm that speaks of its long history. Upon stepping inside, you are enveloped by a cloud of smoke and the enticing aroma of charcoal grilling, creating a unique atmosphere that makes you want to enjoy a drink right away. The meats and horumon I tried were robust in flavor, delivering a satisfying experience that left me thinking, "Well, that was delicious."■ Highlights!- Classic Charcoal Grilling The style of grilling right in front of you on a shichirin (charcoal grill) is impressive. The distinct smokiness of the charcoal enhances the meat's natural flavors beautifully.- Fresh Horumon The carefully prepared horumon has a delightful texture and a subtle sweetness from the fat, perfectly seasoned with sauce or salt, making it irresistible alongside drinks or white rice.- Live Atmosphere Surrounded by Smoke This place stands apart from trendy restaurants, embodying the true essence of a yakiniku joint, which adds a unique spice to the dining experience.■ Ambiance and Situations The interior is always filled with the warmth of regulars and meat lovers, creating a nostalgic yet energetic space.- For Solo Diners Indulge in the luxury of enjoying meat at your own pace while being enveloped in smoke at the counter.- With Close Friends Without worrying about the smell on your clothes, gather around the shichirin and enjoy chilled beer together.The staff are efficient and attentive, matching the unpretentious service perfectly with the restaurant's charming atmosphere.■ Overall Assessment Considering the prime location in Shibuya and the opportunity to enjoy traditional horumon and yakiniku in such a lively setting, this place is definitely worth experiencing at least once. Rather than seeking dramatic novelty or refined service, it’s a spot that beckons you to step through the noren (curtain) when you feel like indulging in hearty charcoal-grilled meat amidst the smoke. Less

I visited Sumibi Yaki Yuji, a renowned yakiniku restaurant run by Chef Hiroshi Higuchi. It once held the top spot in the Tabelog Shibuya rankings. Interestingly, Chef Higuchi is also the head chef at the Michelin-starred Jinguumae Higuchi.It’s just a 5-minute walk from my home, located on a multicultural street that still retains a chaotic atmosphere. Tonight, the restaurant was packed with Yuji fans.I remember during the COVID period, gourmet comedian W was on TV and when asked, "What’s the best restaurant in Japan?" he replied, "Sushi Mitani or Yuji." When pressed to choose one, he said, "Yuji. The way Yuji-san cleans the ingredients for his horumon is unmatched."Inside the restaurant, smoke filled the air, making it hard to see the faces of those across from me. To be honest, I’ve always struggled with smoky yakiniku and have turned down invitations in the past, so this was my first smoky challenge in over a decade.Following Yuji-san's recommendations, I enjoyed a variety of horumon dishes. They kept coming to our small table, and I apologize for not being able to take many good photos.The horumon was quite delicious, likely due to the meticulous preparation. Everything was very easy to eat, and I particularly enjoyed trying the heart and fat for the first time. For the finale, we had the classic sirloin and thigh prepared in a sukiyaki style. Ah, finally, it felt like the usual experience.Despite being surrounded by smoke, the conversation flowed, and even though there were many new faces, we had a wonderful yakiniku gathering. Thank you so much for the invitation!It was a great meal! Less

This was my first visit to a Tabelog Bronze Award-winning restaurant, which I had been curious about for a long time. To ensure I could get in, I made a reservation a month in advance. I was taken here by my father to celebrate my job offer, and I left most of the ordering to the intimidating yet friendly owner. I insisted on having the Heart sashimi, and asked for recommendations for everything else.The restaurant is a cozy, traditional yakiniku spot with only about six seats. The owner initially seemed quiet and dedicated to his craft, but once we started talking, he was very approachable, and his desire for customers to enjoy their meals was evident.Now, onto the food—it exceeded my expectations. Honestly, this is the best yakiniku and horumon I have ever had, without a doubt. The Heart sashimi, which I was particularly looking forward to, had no unpleasant odor and was shockingly delicious with its crisp texture and rich flavor. The Abomasum had a perfect balance of sweetness and chewiness, while the Kopuchan burst with flavor with every bite, making me smile with delight. Every cut of meat was exceptional, and I was in awe until the very end.Since the focus is on horumon, the prices are surprisingly accessible for a Bronze Award-winning restaurant, which is a nice bonus. However, I worry that once I discover this place, I might not be satisfied with other yakiniku or horumon restaurants (laughs). I definitely want to visit again within this year; it has undoubtedly become a special place for me. Less

June 11, 2026【Purpose】With friends【Menu】Ordered a variety of recommended dishes, one serving each.【Impression】I had been curious about this place for a long time, so I made a reservation by phone to secure a table on my day off! The Horumon was as delicious as the reviews said. I can see why it’s so popular, as they really take care in the preparation! This was my first visit, but I found the atmosphere to be quite strong for first-time customers. The ordering system requires you to place all your orders at once, so I recommend researching what you want to eat in advance for smoother communication. That said, it’s rare to find a place where you can enjoy delicious yakiniku for around JPY 5,000 per person, so I would love to come back if I get the chance! Less

This was my second visit. This time, I made a reservation a month in advance and finally got in. It truly lives up to its reputation as a renowned restaurant. The tongue and outside skirt were excellent, but the freshness and preparation of the horumon were truly remarkable, allowing me to savor the flavors of every cut. From the liver and heart sashimi to the simmered offal, everything was spot on. The final outside skirt steak, when dipped in egg, was simply exquisite. The smoke added to the ambiance, making it a highly satisfying experience. I left wanting to make my next reservation right away. It's no surprise that reservations are a must. Less

I finally visited the long-admired Horumon sanctuary, Sumibi Yaki Yuji.Nestled quietly in Udagawacho, Shibuya, the restaurant exudes an extraordinary aura even before stepping inside.The interior is filled with energy and smoke, creating the ultimate atmosphere I had been seeking.I was left speechless by the beauty of the meat that was served.The carefully prepared Heart and Mountain chain tripe, along with the Horumon that bursts with sweet fat in your mouth, were all incredibly fresh with no unpleasant odors.Each cut was seasoned to perfection, maximizing the meat's potential.From a nutritionist's perspective, the Horumon at Yuji is truly impressive. ✨Horumon is lower in calories and higher in protein compared to regular meat, and it is a treasure trove of trace nutrients that promote metabolism, including zinc, iron, and B vitamins.Especially the liver and heart here are rich in heme iron, which is highly absorbable, making them ideal beauty foods that recharge your energy from within.Grilling over charcoal allows excess fat to drip away, enabling you to directly enjoy the pure nutrition and umami of the ingredients—truly the ultimate stamina food. ✨At the end of the smoke, all that remains is the sheer happiness of deliciousness.Thank you for an amazing experience. I will definitely strive to make another reservation! ✨ Less

Founded in 1991 in Udagawacho, Shibuya, this renowned Tokyo Horumon Yakiniku restaurant is a must-visit. The owner, after gaining experience in traditional Japanese cuisine and fine dining, took over his father's restaurant and later opened "Yuji." For over 30 years, they have been serving fresh offal and Wagyu in the back alleys of Shibuya. Regularly featured in Tabelog's top 100 restaurants and various awards, it is often referred to as the "Holy Land of Horumon" by many Yakiniku enthusiasts, including Jimon Terakado.The restaurant is known for its meticulous freshness management, preparation, and dedication to charcoal grilling. Mr. Higuchi has traveled across the country to sample Yakiniku, pursuing the perfect balance of ingredients, sauces, and grilling techniques. In 2011, he collaborated with Kamasa Shoten to develop the original charcoal roaster "YK-T," ensuring no compromises in grilling by using different nets for different types of meat. The nostalgic atmosphere, filled with smoke, adds to the unique experience of dining here.I started my meal with the Heart Sashimi. The freshness was evident in its texture, showcasing Yuji's skill right from the first dish. The liver was rich yet free of any off-flavors, while the Horumon stood out for its sweet fat and umami. The thick-cut Minos had a delightful chewiness, and the Heart with Fat was a signature dish that combined a savory aroma with rich flavors. The beef belly and outside skirt both highlighted the quality of the meat, proving that even in a Horumon-focused restaurant, the red meat and Nakaochi cuts are exceptionally delicious.I enjoyed some Oi Kimchi and regular Kimchi to cleanse my palate, followed by a bottle of beer, a lemon sour, and finally, Imo Shochu.Despite being in the heart of Shibuya, the restaurant retains the atmosphere of a classic Showa-era Yakiniku shop. The time spent devouring meat while enveloped in smoke is the restaurant's greatest charm.I finally got to enjoy the delicious Horumon at Yuji.It was a great meal. Less

Here’s what I ordered:(Note: Horumon dishes cannot be reordered, so be careful!)The Horumon dishes are on a whole different level of deliciousness, so I highly recommend trying them all!(The liver and tongue were tasty, but the quality of the other dishes overshadowed them, haha!)The heart sashimi was perfect, just as it looks!And the standout side dish award goes to the motsu-nabe (offal stew)!!It was so good that I had to order it again, haha!Here’s what I had:- Heart Sashimi- Liver- Premium Tongue- Omasum Sashimi- Heart- Heart Fat- Kopuchan- Premium Mino- Roast- Belly Slices- Motsu-nabe Less

I revisited after 6 years. Compared to before, the clientele has gotten younger, and the smoke isn’t as overwhelming, which changed my impression of the place.I opted for the omakase course, which included:- Simmered Horumon Absolutely delicious!- Meat Sashimi The kind everyone wants to try!- Heart Steak With a sauce reminiscent of demi-glace hamburg steak.- Liver Fresh! Delicious!- Assorted Regular Cuts- Assorted Horumon Generous portions! Everything was tasty! The sauce was amazing!- Grilled Sukiyaki A luxury to enjoy 2 pieces per person! Less

This was my 4th or 5th visit to this place, located deep inside Tokyu Hands.Fortunately, there was availability even on the same day, and I was able to get a table!I sat outside at the entrance, but the inside is usually smoky, so it was actually nice to avoid that this time.I always leave the menu choices to the staff.Here’s what I ordered:- Sashimi of Heart- Premium Tongue- Namul- Liver- Horumon- Sukiyaki-style- Beef Tendon Curry, and more- Draft Beer- Bottled Beer- Oolong TeaThe sashimi and liver are must-tries!The Horumon dishes are also delicious.I really loved the beef tendon curry!All the meats were generous portions, leaving me quite full.The staff were friendly, making for an enjoyable dining experience.I will definitely come back!It was a great meal. Less

I visited Sumibi Yaki Yuji because I was craving delicious horumon. First of all, I was impressed by the outstanding cost-performance and the quality of the meat! I’ve tried heart sashimi, liver, horumon, and special mino at various places, but this was the best I’ve ever tasted. Each sauce was also delicious, especially the liver sauce, which was the strongest! The staff recommended the dishes for us, and everything was incredibly tasty. However, as a big fan of outside skirt, I wanted to order both special and regular outside skirt, but I was told to try different dishes instead since they are quite similar. Not being able to have the outside skirt was my only regret, haha. The smoky atmosphere is part of the charm of yakiniku, and the place was bustling with many customers. Although the seating was a bit tight, the ambiance was nice and comfortable. It was a great meal. Thank you very much! Less

Saturday, 4:00 PM, Shibuya.It seems there are some large groups today, as the place is lively even before opening.I noticed a tall foreign customer looking a bit cramped at their table, but the restaurant is fully booked with reservations today!Now, let’s toast with a draft beer!We started with the exquisite Heart sashimi and Tsunami sashimi.The premium tongue and outside skirt were delicious, but the grilled Horumon was truly outstanding.This place lives up to its name, "Sumibi Yaki Yuji - Wagyu & Horumon Yakiniku"!I might be imagining things, but the timing of the meat service was quick, which made the drinks flow, and I was feeling quite good.I may have had a bit too much to drink~ (꒪꒳꒪)I’ll definitely come back.It was a great meal~ (⁠/⁠^⁠-⁠^⁠(⁠^⁠ ⁠^⁠*⁠)⁠/ Less

I made a spontaneous visit around 8:00 PM on a Friday, not expecting much. There were a couple of groups ahead of me, but I was lucky and got seated relatively quickly!I ordered the staff's recommendations along with my preferred dishes. Honestly, everything was incredibly delicious...The heart sashimi was plump and the sauce was delightful. The simple-looking motsuni (offal stew) was surprisingly rich and indulgent. It paired perfectly with beer!The grilled items were served in order, timed just right. The tongue had a great texture, and I found the thickness of the cut to be just perfect—not too thick, not too thin.Some places can make you think that offal dishes aren’t very tasty, but everything here was truly delicious.Finally, I had the assorted platter of outside skirt and loin. The outside skirt was thinly sliced but still had a meaty flavor! It looked like I had suddenly stepped into a fancy yakiniku restaurant! (laughs)It was a great meal! Less

A 10-minute walk from Shibuya Station, "Sumibi Yaki Yuji".This time, I ordered a la carte after being seated.Here’s what I ordered:- Sliced Heart- Sliced Omasum- Sliced Cheek- Liver- Lung- Tongue- Colon- Skewered Cheek- Tail- Fatty Heart- Intestine- Minosando- Grilled Sukiyaki- CurryI left the ordering mainly to the organizer, opting for a la carte.We started with the sashimi.Every time I have the sliced omasum, I feel like I’m reminded of Yuji’s refreshing taste.I believe the lung here is the best I’ve ever had.Each cut of meat is excellent, and the sauces are outstanding.This time, I also got to try the minosando.At the end, we switched to teppan-yaki for the grilled sukiyaki.It’s great to enjoy a slice of both the rich fat and the lean meat.Once again, everything was delicious.------Helpful Memo------*As of the visit date☆First encounter with the restaurantRepeat visit1. Payment is cash only. Less

Visiting the renowned Sumibi Yaki Yuji in Shibuya! This place is well-known for its exceptional yakiniku! The atmosphere, filled with smoke, instantly elevates your excitement for enjoying grilled meat! The aroma of charcoal permeates the meat, and especially with the horumon, the savory char and sweetness of the fat hit you directly. Unlike pretentious high-end yakiniku, Yuji offers a lively and energetic ambiance where you can purely savor the deliciousness of grilled meat. ◻︎ Heart Sashimi The crunchy texture is delightful, and the rich flavor of the red meat gradually emerges with each bite! It's refreshing yet satisfying, and the aroma of the condiments enhances the taste, making it perfect for pairing with drinks. ◻︎ Liver When grilled, the outside becomes lightly charred while the inside remains moist and smooth! It has a rich depth of flavor without being overly strong, leaving a subtle sweetness on the palate. ✨ I prefer to highlight the natural flavor of the liver with a hint of saltiness and sesame oil rather than overpowering it with sauce! ◻︎ Premium Tongue This dish showcases the aroma of charcoal the best! The savory scent upon grilling is irresistible, and it has a delightful crunch while being juicy and flavorful inside. ◻︎ Outside Skirt Tender and juicy, this cut is the star of the red meat! When coated with sauce and grilled over charcoal, the savory aroma and richness of the sauce combine to create the essence of "Yuji's Yakiniku." ✨ It’s a flavor that makes you crave white rice, yet the strong umami of the red meat keeps it from being too heavy, making it incredibly enjoyable to eat continuously. ◻︎ Horumon / Kobuchan This is where Yuji truly shines! The sweetness of the fat and the savory char combine, bursting with flavor the moment you bite into it. ✨ The kobuchan, in particular, has a rich, plump fat that, when paired with the sweet and spicy sauce, becomes addictive! The aroma of charcoal enhances the fat, making it not just rich but also deliciously fragrant! ◻︎ Mino Sand The crunchy texture of the mino combined with the creamy sweetness of the sand (fat) makes this a "rewarding horumon." The delightful texture and richness of the fat come together, making it a must-try dish for horumon lovers! ◻︎ Yaki Suki (Strip Loin) Ending with this dish brings happiness to its peak! The sweetness of the strip loin fat is rich, and the savory aroma when grilled is strong. The sweet and spicy seasoning (plus the idea of mixing in an egg) pairs perfectly, melting in your mouth. This dish leaves a lasting impression as a clear "reward" at the end of the yakiniku experience! Overall, Sumibi Yaki Yuji is a fantastic restaurant that reminds you of what yakiniku should be, with the aroma of charcoal, the umami of horumon, and the richness of the sauce. Especially the flow from outside skirt to horumon and kobuchan showcases the essence of Yuji! ✨ If you're in Shibuya and craving yakiniku, this is definitely a place you'll want to return to! ❄︎ Ordered Menu - Napa Cabbage Kimchi - Heart Sashimi - Liver - Premium Tongue - Outside Skirt - Horumon - Kobuchan - Mino Sand - Yaki Suki (Strip Loin) ꕀꕀꕀꕀꕀꕀ Lastly ꕀꕀꕀꕀꕀꕀ Thank you for reading until the end! ✨ I also post about delicious and wonderful restaurants on Instagram, so please come check it out! ✨✨✨ ⁂ Instagram Account Name ⁂ @gourmet_ryo_20s If you think it looks delicious, feel free to like, follow, and save! ✨ Less

This is a famous Horumon restaurant known as "Yuji" in the west and "Stamina-en" in the east.I finally visited this renowned place that I had wanted to go to for a long time.I arrived just before 4 PM, and I was seated right on time.The staff member who assisted me initially looked a bit intimidating, but I later found out he was very kind. (laughs)For the food menu, you generally order everything at once.They mentioned that additional orders take longer to prepare.I mostly went with the restaurant's Omakase, as it seems to be easier for them as well.As for the meat,Everything was incredibly delicious. My vocabulary fails me, so I’ll just leave it at that.I would definitely love to come back, even if it means taking a weekday off to make a reservation. Less

Visit Date: May 1, 2026 Location: 8-minute walk from Shibuya Station Reservation: Yes, invitation, unclear Wait Time: None due to reservation Number of People: 6 Order: Omakase Course Edamame Braised Horumon Sashimi of Heart Sashimi of Hanging Tender Heart Steak Watercress Salad Liver and Garlic Chives Assorted Horumon (Salt) Assorted Horumon (Sauce) Flower Pepper Beef Shabu Flower Pepper Rice Porridge Monaka Ice Cream Notes: This is a Horumon and Yakiniku restaurant located in Shibuya. It is about an 8-minute walk from JR Shibuya Station. Opened in 1991, it celebrates its 30th anniversary this year. The owner is Hiroshi Higuchi, who trained at a traditional ryotei in Akasaka under the influence of his father, who ran a small restaurant. At the age of 21, he took over the family business and opened Sumibi Yaki Yuji, preserving the essence of his father's establishment. His brother, Kazuto Higuchi, runs Kappo Higuchi near Meiji Jingu Mae. The restaurant is closed on Sundays and public holidays, and its operating hours are from 4 PM to 11 PM. Reservations can be made by phone only, and credit cards and electronic payments are not accepted. Children are welcome, and while there is no dedicated parking, there are coin parking facilities nearby. Less