Kamata Yakiniku Tokyo Been Tachikawa

From JR Tachikawa Station South Exit, head to "Winds Street" lined with restaurants.
As you walk with your beloved dog, you'll see the exterior of "Kamata Yakiniku Tokyo BeeN Tachikawa Branch" in one corner.
From behind the curtains, warm light from the bulbs gently spills out, creating an exciting atmosphere where you can feel the lively ambiance and the aroma of delicious meat just by walking down the street.

Dogs allowed on the terrace! The biggest appeal is that the terrace is for one group only, providing a private space.
Also, there's no need to worry about sudden rain.
It's fully covered by vinyl curtains, so you can use it with peace of mind even on rainy days.
Furthermore, customers visiting with their dogs receive a 10% discount!

Once seated, there's a special service that dogs will love.
It's the restaurant's proud meat, boiled and served specially for dogs.
On this day, Yume-chan enjoyed chicken neck meat and chicken cartilage.
This thoughtful service was born from the passionate desire of the dog-loving manager, who adores dogs, to ensure they also have a fun time.

For the owners, a complimentary fresh kimchi appetizer is served first.
This fresh kimchi is made with a special process: instead of being pickled for a long time like regular kimchi, fresh napa cabbage is used and mixed with homemade sauce just before serving.
As a result, it boasts a pleasant crisp texture and the fresh, juicy quality of the napa cabbage.
The special sauce is rich, yet when combined with the fresh napa cabbage, it's not too heavy and features a refreshing spiciness.
A bite of it between juicy yakiniku slices will refresh your palate, acting as a superb supporting player that entices you to the next piece, further enhancing your yakiniku experience.

The greatest appeal of "Kamata Yakiniku Tokyo BeeN Tachikawa Branch" is its "Thick-Cut Series," featuring carefully selected Wagyu beef cut generously.
Dishes like extra-thick beef tongue and thick-cut skirt steak are incredibly satisfying, with the rich, authentic flavor of the meat spreading with every bite.

Furthermore, they are particular about "aged meat."
They use fermented aged meat, utilizing Japan's first aging technology, "Aging Sheet."
Aged tongue and aged ribeye are carefully managed to maximize their umami components, evolving into a melt-in-your-mouth tender texture.
The deep richness of this aged meat is unforgettable once you taste it.

If you visit "Kamata Yakiniku Tokyo BeeN Tachikawa Branch," you absolutely must try their specialty, the "Kamata Legend Platter."
This luxurious signature dish features a platter of premium thick-cut meat and aged meat, weighing over 500g in total.
What's more, the staff will grill the block of meat to perfection right in front of you, ensuring you can undoubtedly savor its exquisite taste.

For tongue lovers, "BeeN's Tongue Comparison" is a dish that truly condenses the appeal of beef tongue.
This platter features a trio of flavors: the fresh, authentic taste of raw premium salted tongue, the rich, aromatic depth of aged green onion tongue, and the melt-in-your-mouth sweet fat and aged umami of aged pork toro tongue.
By comparing the three types of tongue, each with different cuts and seasonings, you can enjoy variations in texture and flavor with every bite, keeping your palate engaged until the very end.
This luxurious dish, packed with a passion for tongue, will significantly elevate your yakiniku experience.

The restaurant's top recommendation, "Rare Green Onion Shibile," is an exquisite dish combining green onions with the thymus gland, or shibile, a treasure of the offal world, which can only be obtained in small quantities from a single cow.
When grilled, the outside becomes fragrant, while the inside is melt-in-your-mouth creamy and fluffy. The unique texture and rich umami of shibile are unforgettable once tasted.
Furthermore, by enjoying it with plenty of green onions, you can savor its richness while still finding it surprisingly refreshing, making it a well-balanced dish confidently recommended not only to offal lovers but also to those who don't usually eat much offal.

The "Meat Sashimi," ordered by most visitors, is an exquisite dish that highlights not just freshness, but also the restaurant's commitment to "aging" techniques.
Among them, the popular "Aged Beef Sashimi" is a truly phantom-like flavor, made from a rare cut that yields only about 1kg from a single cow, carefully aged to spread a rich umami and elegant sweetness the moment it enters your mouth.
The deep richness and melt-in-your-mouth smoothness brought out by this aging process are truly exceptional when eaten raw.
Furthermore, with a unique lineup including "Aged Tongue Sashimi" made from the core of the tongue and "Aged Heart Sashimi" made from freshly harvested heart, it offers a luxurious change of flavor and texture between yakiniku dishes.

Weekday-only lunch is a chance to enjoy authentic yakiniku at a great value.
We recommend the "Tachikawa BeeN Greedy Set" (1,600 yen), which includes beef tongue, skirt steak, and kalbi.
The classic "Kalbi Set Meal" and "Skirt Steak Set Meal" are 120g for 1,000 yen, and the "BeeN Horumon Set" is also available at the same price.
All set meals come with free refills of rice, soup, and kimchi, so you can eat to your heart's content.
For special occasions, the luxurious Wagyu-only set (2,500 yen) is also recommended! *Prices are as of November 2025.

Dogs can also enjoy yakiniku.
You can choose your preferred meat from the menu and have it served unseasoned for your dog.

They are also particular about their drinks, and the biggest appeal is, without a doubt, the all-you-can-drink highball.
You can enjoy it with outstanding cost performance amidst the yakiniku sizzle, at 550 yen for 1 hour (extension 30 minutes for 550 yen).
Furthermore, for an additional 300 yen, you can also get all-you-can-drink lemon sour, making it an innovative service that significantly enhances your yakiniku experience, allowing you to enjoy as many refreshing, stress-free drinks as you like while savoring fatty aged meat and rich offal.