Yakiniku Zeniba Shibuya

Yakiniku Zeniba only uses lava hot plates from Mount Fuji (富士山, Fuji-san), which cooks meat at a low temperature of 230℃ through the use of "far-infrared rays". By using this lava hot plate, the umami (旨味, Savoriness) and juiciness from the kuroge wagyu (黒毛和牛, Kuroge Wagyū) get retained within the meat. When cooking with a lava hot plate, even the inner portion of the meat remains soft and bouncy because the lava hot plate allows the heat to travel through from the surface all the way in using "far-infrared rays" that it emits. So unlike other yakiniku grilling techniques, not just the surface is cooked, but the entire meat is cooked through in a short period of time.

When using the lava hotplate, the umami (旨味, Savoriness) portions of the meat are also not broken down during the cooking process. Since the main umami portions of the meat are made from Inosinic acid and Glutamic acid, these acids are actually weak towards high heat, and break down easily, losing their umami factor. The lava hotplate cooks meat at a relatively low temperature of 230℃, allowing the umami portions to remain intact, while still being cooked all the way through.

Furthermore, the use of a lava hotplate allows for healthier cooking. Since the lava hotplate comes with numerous naturally formed holes, these holes help to absorb the excess oil and fat from the yakiniku. Since the fats of the meat aren't directly cooked on high heat, it doesn't produce smoke allowing the taste of the meat to remain as-is without being affected by the smoke.

Yakiniku Zeniba also works directly with farmers in order to secure their meats, and the one they are most proud of is the Miyazaki Prefecture-produced Ozaki Beef. Since they work with farmers themselves, the farmers can help choose those meats with a good balance of fatty and lean portions. They are so confident in the freshness and safety of their beef, that they also offer beef in the form of sashimi (刺身), where you can enjoy the meat raw as well. Few shops in Japan have the safety accreditation to serve meat sashimi, as it requires an extremely high-standard of food hygiene.

Yakiniku Zeniba Shibuya is one of those hidden gems in the Shibuya district, away from the touristy hustle and bustle of Center Gai. It's located on a much quieter side of Shibuya, next to Miyashita Park (ミヤシタパーク, Miyashita Pāku), and along the way to Harajuku (原宿). Unlike the tourist-packed shops you will find in Shibuya, Yakiniku Zeniba has a classier and much more relaxed atmosphere to it. You'll find the shop filled with Japanese customers, each enjoying some alcohol and indulging in some delicious kuroge wagyu (黒毛和牛, Kuroge Wagyū).

Personally, we really love how soft, tender, and juicy the meat here at Yakiniku Zeniba is. The meat is cooked atop a lava hotplate, and true enough, doesn't come off feeling very greasy as other yakiniku shops might. Even getting the lower-ranked regular beef, the meat is tender, soft, and extremely juicy when you bite into it.

We really recommend just eating the beef with some salt and pepper, because we believe that this brings out the best taste in the beef. It allows you to taste the natural sweetness of the meat, and its umami (旨味, Savoriness) in its original form. You can definitely taste the quality of the meat from each bite.

Their menu is also pretty wide, offering more than just the regular selection of meats. Their garlic fried rice is absolutely delicious, and so is the 100% Wagyu Hamburg (ハンバーグ, Hanbāgu, Hamburger steak).

Tip: If you're looking for a good deal, come by during lunchtime. They have many great set lunch offers, and discounts on their popular 100% Wagyu Hamburg (ハンバーグ, Hanbāgu, Hamburger steak) as well.

Bonus Tip: If you come by for dinner on the 29th, which is Niku no Hi (肉の日, Meat Day) where you can get a secret extra-discounted yakiniku menu that can go as low as more than half-off the original price of the items. This is a special deal only offered once a month, and not in December, so you shouldn't miss out if you can!