Kitty-corner from Hotel Okura sits Meijiya, a yakiniku restaurant specializing in Kyushu-raised Kuroge Wagyu beef run by a butcher in business for 50-plus years. Here you can try Hakata Wagyu, a tender, slightly sweet red meat that was dubbed Japan’s number one beef at an annual competition last fall. You can order cuts a la carte, but we recommend trying one of the platters with cuts carefully selected by head chef Ryuji Fukunaga. The charcoal brazier will quickly and uniformly cook the surface of the meat while locking in the flavor. Try pairing with a dry sake.
Menu (tax excl.): Five-cut platter (sirloin, top blade, short ribs rump and tongue) ¥5,980, four-cut platter ¥3,980, Hakata yakiniku six-cut platter (incl. sirloin, short ribs, rump, eye of knuckle and other rare cuts) ¥7,980, pot-steamed rice (2~4 servings) ¥980, Hakata reimen (cold noodles) ¥700, one-person set (appetizer, wieners, rolled steak w/ shiso, beef, vegetables, pickles) ¥1,880, draft beer ¥550, shochu ¥500~, sake (junmaishu) ¥700
*Prices to change from Oct. 1, 2019 following tax increase
*Foreign language menu: None / Credit cards accepted / Reservations recommended / Smoking permitted
Originally published in Fukuoka Now Magazine (fn234, Jun. 2018)
