Yakiniku Gyusha is a calm, creative yakiniku restaurant on the second floor of Sadoya Southern Terrace, about five minutes from JR Funabashi Station and four minutes from Keisei Funabashi Station. I returned for a second visit and chose the Cho Nikutarashi course, a long sequence that moves from playful starters to premium beef and rice.
The room is warm and quiet, with wooden tables, booth seating and smokeless grills. The style feels suitable for a date or a special dinner, but the food is not stiff. Names such as Ero-tan, Beat McDonald’s and President Briand show the restaurant’s sense of humor. Behind those names, however, the cooking and service were careful.
Dish by Dish
Meat-Stuffed Green Pepper: A Hands-On Opening
The course began with a green pepper served beside seasoned minced beef. You fill the pepper yourself, so the first bite is crisp, juicy and interactive. It is a simple way to understand the restaurant’s style: familiar ingredients presented with a little playfulness.
Wagyu Harami Tataki with Onion, Sesame and Chili
The wagyu harami tataki was one of my strongest memories from the meal. The rich beef was balanced by grated onion, green onion, sesame and a small hit of shichimi chili. Each topping changed the texture and kept the fat from feeling heavy.
Another signature was Ero-tan, tongue cooked rare enough to stay smooth and juicy. Garlic added depth, while the house grated-ponzu sauce brought a clean finish.
Premium Beef, Cooked at the Right Moment
The premium cuts showed why this is more than a casual neighborhood grill. For President Briand, a staff member handled the cooking and stopped at the point where the thick meat stayed exceptionally tender. Later, the rib roast over Chiba-grown rice arrived rare, with egg-yolk sauce adding a rounded richness.
Do not assume every cut should be cooked the same way. Ask the staff which pieces they will cook and which ones you should grill yourself. Use the supplied tongs for raw meat and your chopsticks only after it is cooked.
Why a Tourist Should Go
Yakiniku Gyusha works best for travelers who want a reserved, course-based yakiniku dinner close to a major Chiba station. The official site currently lists the Cho Nikutarashi course at 11,000 yen, and both the official site and Google Maps provide reservation routes. Booking is the practical choice, especially for a booth or a specific time.
The restaurant currently lists cards, transit IC cards, QUICPay and major QR payments on Tabelog. Tabelog also currently lists a 418-yen service charge, so confirm the final total when booking. The menu is strongly meat-focused. I found no verified halal, vegetarian or detailed allergy accommodation, so contact the restaurant before booking if dietary restrictions matter.
Google Maps is useful for the building and live opening information. Tabelog is more useful for reservation availability, payment methods and seating details. Treat ratings as context rather than a guarantee; the real decision is whether you want a long creative course, staff guidance and a premium budget.
Before You Go
- Checked 14 August 2026: open on current official, Google Maps and Tabelog listings
- Address: Sadoya Southern Terrace 201, 4-40-23 Honcho, Funabashi, Chiba 273-0005
- Access: about 5 minutes from JR Funabashi Station or 4 minutes from Keisei Funabashi Station; confirm the route before departure
- Style: creative yakiniku and horumon, with booths, counter seating and small private rooms listed
- Reservation: recommended; official and Google Maps booking links are available
- Payment listed: major cards, transit IC cards, QUICPay and major QR payments
- Service charge: Tabelog currently lists 418 yen; confirm current terms when booking
- Dietary note: halal, vegetarian and detailed allergy support were not verified; contact the restaurant in advance
Find It on the Map
More Yakiniku in Tokyo
New to yakiniku? Start with our full guide: Real Japan Guide — Yakiniku.
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