An Approach to Yakiniku Inspired by Wabi Sabi
Published: May 27, 2026
※Prices are subject to change from those in effect at the time of the interview. Please contact the store directly for the latest information.
“Wabiya” is a name inspired by ‘Wabi-Sabi,’ the traditional Japanese aesthetic that finds beauty in simplicity and imperfection.
The menu goes beyond just yakiniku, offering a wide variety of dishes including curry and ramen.
One detail I appreciated is the ordering system. Everything can be done from your phone, which makes the experience much easier if you do not read Japanese. You can switch the menu into your own language and browse at your own pace. The photos also help a lot, especially for yakiniku where cuts and marinades are not always familiar, making it easier to picture what will actually arrive at the table.
Gyu-tan (Thick-sliced Beef Tongue)
For many people coming from Europe, beef tongue is usually something you encounter slowly cooked or served in a more traditional style, so having it grilled at yakiniku can feel quite different. Thick-sliced gyu-tan keeps a bit of bite while staying surprisingly tender inside. My advice is not to overcook it. Give it enough time to develop some color on the outside, but keep the center slightly juicy. That balance is where this cut becomes really enjoyable.
Harami (skirt steak)
Harami is probably the cut that feels the most familiar to many Westerners. Compared to more marbled Japanese cuts, it has a stronger beef flavor and a texture that feels closer to the grilled meat many people grew up eating. I would leave it on the grill a little longer to bring out a deeper, meatier character while keeping the inside juicy.
Premium Kalbi (short rib)
One thing I noticed while grilling the meat is that this restaurant produces much less smoke than you would typically expect. The heat feels more controlled and the meat cooks evenly, developing color without constant flare ups. It also means you can enjoy yakiniku without immediately feeling like your clothes need to go straight into the wash afterwards.
Special Premium Kalbi (short rib)
The Special Premium Kalbi is one of those cuts that shows why people enjoy yakiniku so much. The marbling melts quickly over the heat and gives the meat a rich, buttery texture. My only advice would be not to leave it too long on the grill. A quick sear on each side is enough to let the fat soften while keeping the meat tender. It is indulgent, but in a way that still feels balanced when eaten slowly.
Kimchi and Namul (Korean seasoned vegetables)
Yakiniku in Japan has strong roots in Korean grilling culture, which is why sides like kimchi and namul feel so natural. The freshness and slight acidity of the vegetables work really well with richer cuts of meat, helping reset the palate between bites and making the whole meal feel more complete.
Slow-cooked Beef Tendon Curry〔Lunch Menu〕
For me, a good curry often depends on the meat as much as the spices. Here, the slow cooked beef tendon brings depth and richness into the sauce, giving it that long, comforting flavor that stays with you. The texture becomes soft without disappearing, and the whole dish feels satisfying without being too heavy. I could easily see this as a great lunch option before getting back to the day.
Croquette〔Takeout Menu〕
The croquette is one of those simple dishes that is hard to stop eating once you start. Crisp on the outside, soft inside, with a filling that feels generous rather than overly smooth. I liked that it stayed light despite being fried. It works really well as something to share while waiting for the meat to grill, or with a drink on the side.
Menchi-katsu (deep-fried minced meat cutlet) 〔Takeout Menu〕
Compared with the more familiar potato croquette, it feels richer and more satisfying, with a juicy meat filling inside the crisp coating. It is the kind of comfort food that can almost become a main dish on its own rather than just something on the side.
After spending time here, the name Wabiya started to make more sense to me. Inspired by the idea of wabi sabi, finding beauty in simplicity and things that do not try too hard to impress, the restaurant follows that feeling quite naturally. Good ingredients, straightforward cooking, a calm atmosphere, and small details that make the experience comfortable. Rather than turning yakiniku into something overly formal, it makes it feel approachable and enjoyable in a quieter way.
≪English Reporter Journalist Profile≫
・Name：Grégoire Renais
・Nationality：France
・Hobbies：Hiking, Photography (Landscapes, Japanese cultural events)
※Information is based on February 2026. Prices, operating hours, and other details may change. Please verify with the store directly.
※All amounts mentioned in the article are inclusive of taxes.
