Yakiniku Komiyama

15,000 JPY 〜
/ Guest

A meat lover's dream, buying up Japanese Black beef by the whole cow.

Not far from Tokyo's Nishi-Azabu intersection, on the first floor of a building on Gaien-Nishi Dori lies "Yakiniku Komiyama". Owner Hideki Komiyama really knows the wagyu beef, and here he serves up the best cuts, along with his traditional recipe sauce.

Komiyama worked part-time at a butcher's shop during his student days, and in 1997, aged 27, he turned in his white-collar job to become the manager of yakiniku restaurant "La Bouef" in Yoga, Tokyo. He taught himself about the various cuts of meat through a process of trial and error, and the restaurant soon rose to popularity after he began offering then rare A5 grade wagyu beef, which he bought up by the beef. He then launched A5 grade wagyu beef specialty restaurant "Cossott'e" in Komazawa, followed by a second yakiniku restaurant featuring lavish interiors, "Cossott'e sp", which opened in Azabu-Juban in 2014. Komiyama struck out on his own in 2019 with the opening of "Yakiniku Komiyama".

Komiyama carefully selects the meat himself from a market in Shibaura, where he purchases A5 grade Japanese Black beef by the cow. The beef is then prepared by hand, expertly cut according to how it will be served. While the fillet is a good place to start, we also recommend the yaki-shabu—thinly sliced, grilled sirloin dipped in sauce with egg yolk. The Chateaubriand fillet katsu is another popular choice. There's also a course consisting of a sumptuous line-up of a beef tongue, tongue base, and tongue underside platter; skirt steak, topside and sirloin yaki-shabu, and fillet katsu. Komiyama also puts a lot of thought into his marinades. He uses five different marinades made to compliment the balance of lean meat and fat of various cuts of meat. There is a soy-based sauce with gochujang, Chinese broad bean chili paste, and four kinds of miso; a blend of garlic, ginger, and sesame oil; and a delicious salty-sweet concoction—each perfects the delicate balance between salt and sweetness, bringing out the flavor of the meat. A selection of alcoholic beverages to accompany the meat is available, with 15-16 wines, mostly French, a seasonal rotation of 5 Japanese sake, and 8 whiskies.

The restaurant logo was designed by a famous Japanese rock band. Liberal use of wood gives the interior a warm atmosphere. There is a range of seating arrangements, including eight counter seats that allow staff to interact more closely with patrons and semi-private table booths each seating four. Komiyama's prime cuts are best enjoyed with special sauce and good company, whether that be family, friends, or meat-loving colleagues.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

A 7-minute walk from Nogizaka Station, Exit 5(Tokyo Metro Chiyoda Line)
A 12-minute walk from Roppongi Station, Exit 2(Tokyo Metro Hibiya LIne)
A 15-minute walk from Omotesando Station, Exit 5(Tokyo Metro Ginza Line)



  • 50's

    Date of Visit: 7/2019
    お肉の質、量、お店の雰囲気、サービス、お店の方の対応、笑顔 文句ひとつありませんでした。 正直安いと思います。 ありがとうございました。
    Number of visits: OnePurpose: Date
  • 30's

    Date of Visit: 6/2019
    念願の「誇味山」さんへ。 乾杯は、良いレストランにしか置かれていないと言われるロココビールをいただきました。 今回は、タンモトやシャトーブリアンが付くコースを注文。内容はその日のおまかせで、お肉は16〜17種類ほど出しているそうです。合間に、肉茶漬けやサラダなどがバランスよく組み込まれていて、〆の麺類は小ポーションで2種類いただきました。 お肉はすべてスタッフの方が焼いています。無煙ロースターなので服に臭いがつかないのがいいですね。 今回のコースであれば、追加料金なしでさらにお肉がいただけるようですが、さすがにお腹いっぱいです(笑) すべて美味しく満足しました。ごちそうさまでした!
    Number of visits: OnePurpose: Other
  • 40's

    Date of Visit: 6/2019
    Number of visits: OnePurpose: Business dinner


Omakase Course
15,000 JPY / Guest
Omakase Course
18,000 JPY / Guest



Yakiniku Komiyama [焼肉 誇味山(こみやま)]

Cuisine Type


Opening hours

Dinner:7:00 pm - 2:00 am


Sunday, Public Holiday


1F, La Alta Nishiazabu Building, 西麻布1-15-9, Nisiazabu, Minato-ku, Tokyo



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Yakiniku Komiyama [焼肉 誇味山(こみやま)]