Tabelog ratingBeijing (北京) is a neighbourhood yakiniku of the old kind. The walls are covered with photos of fighters, sumo wrestlers and politicians posing with the elderly owner, who still cuts the meat himself. The signature is jō-rōsu shio, premium salt-seasoned loin served in thick slices so generous they barely need the grill. Every guest also gets a mound of raw cabbage. You crush it with a small plate, soak it in the house sauce and eat it in place of rice. It has appeared in Tabelog's "Tabelog 100" yakiniku and grill selections for EAST Japan in 2020, 2021 and 2026.
Most reviewers name the jō-rōsu shio as the highlight. After it come the harami (skirt steak) and jō-tan (thick-cut tongue). Diners call the cabbage ritual addictive, and the kimchi and the closing ramen come up often. Portions are enormous, yet reviewers say the meat stays light. Several recent visitors found the owner warm and helpful, and he coached them on how to grill each cut.
The owner's temper is the recurring complaint. Guests have been shouted at over phone use or grilling technique, and one group was told to hurry up and leave. Some reviewers say regulars get visibly better meat. Smaller complaints include heavy MSG and salt-and-pepper seasoning, some tough cuts, a very salty soup, one hour-long wait for food and sullen part-time staff.
Beijing serves dinner only; there is no lunch service. A typical dinner runs ¥6,000–8,000 per person. Between 2024 and 2026, reviewers paid around ¥2,600 a plate for jō-rōsu shio, jō-tan shio and harami, and ¥1,750 for karubi tare (marinated short rib). Ramen was about ¥700 and a large bottle of beer ¥800. Two diners with beer spent about ¥15,000–17,600, and three men without drinks paid ¥11,000 each. No receipts are given.
For the food, it is good value. One plate of meat feeds roughly two people, and many reviewers rate the quality above Tokyo places charging several times more. Regulars note that prices have doubled in 15 years.
- Getting there: about a 5-minute walk (roughly 420 m) from Hirama Station on the JR Nambu Line. Kawasaki City Bus route 71 runs between Kawasaki Station West Exit and Kosugi Station; get off at Kamihirama Housing Front and walk 2 minutes.
- Payment: cash only. Credit cards, electronic money and transit cards, and QR payments are not accepted.
- Booking: reservations are taken from regulars only, so first-time visitors walk in and queue. On weekends the queue starts around 16:45 for the 17:30 opening. Mondays and late weekday evenings are often quiet. Your whole party must be present before anyone can enter.
- Children: the restaurant states that families are not welcome, so it is best to come without children.
- Ordering: meat can be ordered once only. Cabbage, rice and drinks can be added later. The menu is on the wall in Japanese only, so decide in advance. The house rule of thumb is about 2.5 portions of meat for every person. Leftover meat can be taken away.
- Phones: do not take calls, and keep phone use and photos to a minimum. The owner enforces this loudly.
- Dress code: wear clothes you would not mind throwing away. The room is very smoky and the floor is greasy and slippery. Bring a large plastic bag for coats and bags.
- Seating and smoking: there are no private rooms and no private hire. The restaurant is non-smoking, though the grills fill it with smoke.
- Parking: none nearby.
