Current date: 2026-01-02 (JST)
Overview
This is an evening meal centered on grilled meat, but with an unusual focus. At Hakata Yakiniku Yasohachi, the rice receives as much attention as the beef. The restaurant uses Kyushu-sourced black wagyu and pairs it with rice that is milled daily and cooked to order in individual clay pots . The experience involves grilling high-quality meat yourself at the table and eating it with exceptionally fresh, hot rice.
What Eating This Is Really Like
We arrived on a quiet street a few blocks from Hakata Station. The restaurant front is dark and understated. Inside, the lighting is low, and the staff guide you to a private or semi-private booth. Many of the seats are sunken-floor style, called horigotatsu, where you remove your shoes.
We ordered a few items: thick-cut beef tongue (atsugiri tan), a platter of five different cuts of wagyu, and a special clay pot rice with mentaiko, uni, and salmon roe. The grill is built into the table. The staff lit it, and soon the charcoal was glowing.
The meat arrived first. The tongue was thick, maybe a centimeter, and scored in a grid pattern. The platter had small, neatly labeled cuts of beef, showing different marbling. You cook each piece yourself, which takes only a minute or two per side. The room filled with the smell of searing beef.
An inconvenience was the timing. The clay pot rice is cooked from scratch after you order, so it arrives about midway through the meal. For a few minutes, you have grilled meat ready but no rice to eat it with. You just have to wait.
When the pot arrived, the server lifted the heavy wooden lid. A cloud of steam billowed out, smelling of dashi and the sea. The rice was glistening, topped with bright orange mentaiko, a dollop of uni, and a scattering of ikura. The server mixed it all together at the table. The bottom of the pot had a slightly crispy, toasted layer of rice. The rice was hot enough to almost burn your tongue.
Leaving involves a simple payment at the front counter. The whole experience, from sitting down to leaving, took about an hour and a half.
Where You’ll Most Likely Encounter This Food
This type of meal is found in modern, mid-range yakiniku restaurants in larger Japanese cities. It’s not a traditional, centuries-old format. These shops are often located in business or entertainment districts, a short walk from a major train station. They tend to be popular with couples, small groups of friends, or for business dinners. Locals would likely eat here in the evening, especially on a Friday or Saturday. Reservations are almost always necessary.
Klook.comWho This Food Suits (and Who It Might Not)
This experience is well-suited for people who appreciate high-quality beef and rice, and enjoy the process of cooking their own food. The private seating makes it comfortable for quiet conversation.
It might not be for everyone. The flavors can be strong, especially the uni and mentaiko in the specialty rice. Vegetarians will find almost nothing to eat here. The portion sizes for each cut of meat are small, typically just a few slices. It is not an all-you-can-eat format. The cost adds up quickly if you are a big eater.
Practical Details
•Price Range: Expect to pay between ¥6,000 and ¥8,000 per person for a full meal with drinks . A la carte dishes add up.
•Ordering Method: You can order from a menu, either a la carte or as a set course. There is a call button at the table to summon staff.
•Payment: Credit cards and QR code payments like PayPay are accepted . Cash is also fine.
•Time Needed: Plan for at least 90 minutes.
•Seasonal Variation: The beef cuts may vary. The uni and ikura on the specialty rice are subject to market availability.
Cultural Context (Why Locals Eat It This Way)
The focus on rice quality is a key part of this experience. While good rice is standard in Japan, milling it daily and cooking it to order in a clay pot is a specific, modern trend in restaurants that want to signal a higher level of quality. It connects to a cultural appreciation for rice as a staple food, not just a side dish.
The private rooms and controlled pace of the meal reflect a preference for a more intimate, relaxed dining experience compared to a loud, bustling izakaya. It allows for conversation and a focus on the food itself.
Common Misunderstandings
1.That all yakiniku is like this. Most neighborhood yakiniku shops are more casual, cheaper, and do not have this level of focus on rice or private rooms.
2.That the special rice is always available. The “Wagyu and Hokkaido Uni Mentaiko Clay Pot Rice” is limited and often sells out. The restaurant states it cannot be reserved in advance .
3.That you can just walk in. This is an assumption, but given its location and popularity on review sites, showing up without a reservation, especially on a weekend, would likely result in being turned away.
Related Food Experiences Nearby
•Hakata Ramen: Many small, counter-style shops are located under the train tracks at Hakata Station for a quick, simple noodle soup meal.
•Motsunabe: A hot pot dish made with beef or pork offal, a local Fukuoka specialty often shared in a group setting.
•Yatai Stalls: Open-air food stalls in the Nakasu area offer a range of simple dishes like grilled skewers and oden in a very casual, street-side environment.
Where to Stay
Staying in a hotel near Hakata Station or in the Tenjin area provides easy walking or subway access to this restaurant and others in central Fukuoka. Proximity is a convenience, not a necessity, as the city’s public transport is efficient.
Find your hotel in Fukuoka City: Click here to browse hotels on Agoda
Summary
This Fukuoka yakiniku experience is a modern interpretation of a classic Japanese meal. It elevates rice to the same level as the Kyushu-sourced wagyu beef. The meal is cooked by you, served in a private setting, and features a final, memorable dish of freshly cooked clay pot rice. It is a deliberate and paced dining experience.
[…] on a single, perfected dish: the Akaushi-don. Akaushi, or Japanese Brown Cattle, is a breed of Wagyu known for its lean, flavorful red […]