Japanese yakiniku (grilled meat) is one of the most exciting food experiences for travelers. What makes it unique is the variety of beef cuts you can try—many of which are rarely offered in Western BBQ. To help you order with confidence, here’s a guide to the Top 15 most popular yakiniku beef cuts, complete with explanations and recommended ways to enjoy them.

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1. Karubi (カルビ – Short Rib)

• About: The king of yakiniku! Juicy, fatty, and flavorful, cut from the short rib.
• Best way to eat: Grill until lightly charred and dip in sweet soy-based tare sauce.

2. Rosu (ロース – Loin)

• About: Leaner than karubi, but still tender and full of flavor. A good balance of meat and fat.
• Best way to eat: Works well with both salt and tare sauce.

3. Gyutan (牛タン – Beef Tongue)

• About: Sliced from the cow’s tongue. Slightly chewy but rich in flavor. “Jo-Tan” (premium tongue) is especially tender.
• Best way to eat: Grill quickly, squeeze lemon, and enjoy with salt.

4. Harami (ハラミ – Skirt Steak/Outside Skirt)

• About: Technically diaphragm muscle (offal), but looks and tastes like steak. Tender and packed with umami.
• Best way to eat: Grill medium-rare and dip in tare.

5. Misuji (ミスジ – Chuck Flap)

• About: A rare cut from the shoulder blade, beautifully marbled. Melts in your mouth.
• Best way to eat: Lightly sear to bring out its buttery texture.

6. Sirloin (サーロイン)

• About: A world-famous cut, often used for steaks. Tender and juicy with moderate fat.
• Best way to eat: Cook medium and enjoy with wasabi & soy sauce for a Japanese twist.

7. Rib Roast / Ribeye (リブロース)

• About: Rich, marbled cut with luxurious flavor.
• Best way to eat: Cook slowly to render the fat, perfect for thick cuts.

8. Filet (ヒレ – Tenderloin)

• About: Lean and extremely tender, one of the softest parts of the cow.
• Best way to eat: Simply season with salt and pepper—don’t overcook.

9. Zabuton (ザブトン – Chuck Flap Tail)

• About: Means “cushion” in Japanese due to its shape. Highly marbled and very soft.
• Best way to eat: Best enjoyed as thin slices, seared lightly.

10. Ichibo (イチボ – Rump Cap)

• About: From the rump, combining lean flavor with moderate marbling.
• Best way to eat: Cook medium, enjoy with salt for a clean flavor.

11. Rump (ランプ)

• About: From the rear, lean and meaty with deep beef flavor.
• Best way to eat: Great with tare sauce or as steak-style yakiniku.

12. Shinshin (シンシン – Knuckle)

• About: A lean, tender cut from the round. Mild but full-bodied flavor.
• Best way to eat: Thinly sliced, grilled quickly, and dipped in tare.

13. Kainomi (カイノミ – Flap Meat)

• About: Between rib and tenderloin—lean yet juicy.
• Best way to eat: Best with simple seasoning to enjoy the natural sweetness.

14. Tomo Sankaku (トモサンカク – Tri-Tip)

• About: A rare triangular cut from the round. Balanced marbling and rich flavor.
• Best way to eat: Medium grill, pairs well with wasabi soy sauce.

15. Horumon (ホルモン – Small Intestine)

• About: Juicy, fatty part of the small intestine. Chewy and flavorful.
• Best way to eat: Cook until crispy, enjoy with miso sauce.

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📖 Yakiniku Beef Cuts Chart

Here’s a simple overview of where these cuts come from:

🍽 Tips for Ordering Yakiniku in Japan

Mix with side dishes: Kimchi, rice, or cold noodles help balance the richness.

Start light, finish heavy: Begin with tongue (タン塩) and lean cuts, then move on to fattier cuts like karubi.

Don’t overcook premium cuts: High-marbled beef tastes best when lightly seared.

Try dipping styles: Salt, tare sauce, and even wasabi with soy sauce.

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