Yakiniku Jumbo Hongo (焼肉ジャンボ 本郷店) is one of Tokyo’s most popular yakiniku restaurants. It’s loved not only by locals but also by tourists from around the world.
Reservations are absolutely necessary, as the restaurant is always fully booked. Make sure to secure a spot in advance to avoid disappointment.
As soon as we were seated, the table was set with sauces. Since they don’t offer course menus, we ordered individual dishes from their à la carte menu.
We started with the Assorted kimchi. While it’s a recommended side dish, we found it a bit underwhelming in flavor—perhaps slightly bland compared to other places.
One major disappointment was that only one serving of their salted special beef tongue was allowed per group. The staff explained that this cut is extremely limited and precious. True to their word, the tongue was rich, tender, and flavorful, leaving us wishing we could have more.
The Beef heart, paired with lemon and green onion, was a delight. Its unique texture stood out, making it a must-try.
The Special Loin was another highlight, with its perfect balance of marbling and flavor.
The Special Karubi was equally delicious – juicy and tender, exactly what you’d expect from premium yakiniku.
They also prepare such a special menu having rare parts of beef meats.
some meats are current price.
Nohara-yaki is one of their signature dishes. This long, thin slice of beautifully marbled beef is cooked for you by the staff at your table.
Served sukiyaki-style, the meat is dipped into “Saikyo-no-tamago” (埼強の卵), a premium egg from Saitama prefecture.
The combination of lightly grilled beef and the rich, beaten egg is nothing short of perfection.
Outside skirt. This cut was flavorful with a great chew, perfect for those who enjoy leaner textures.
Rib eye. The rib eye was tender and richly marbled, melting in the mouth with each bite.
The Chuck Eye Roll, also known as “Zabuton”, was one of the best cuts we tried, with an outstanding buttery texture.
While the meats were exceptional, the rice and noodle dishes didn’t quite meet the same standard. The Gyudon was satisfying with its generous portion of beef, but truthfully, it didn’t feel significantly different from what you’d get at a fast-food chain like Yoshinoya.
The Curry and rice were decent but lacked any standout flavors, making it rather forgettable.
The Salted short rib udon was also average. While it wasn’t bad, it didn’t leave a strong impression either.
The meats at Yakiniku Jumbo Hongo are undoubtedly top-tier, especially their rare cuts like Nohara-yaki and Zabuton. However, the side dishes, such as the rice and udon, didn’t live up to the same high standards. Next time, we’d skip the carbs and focus solely on the fantastic meat offerings.
About
Name Yakiniku Jumbo Hongo (焼肉ジャンボ 本郷店)
Open Dinner
Reservation Required
Credit card Available
URL Website, Instagram, Twitter
Google Map
Comments
So much interesting meat. In Denmark we usually don’t eat the tongue and the heart, but I’m really curious to try it:)
Almost all parts of the cows are eaten in Japan.
I think the tongue and heart is easy to eat for beginners in terms of the texture and the taste 🙂
Hi, do we need to make reservation in advance to eat at Jumbo?
Yes, because Jumbo is very popular and always full with reservations. So, almost all people visits there without reservation can’t enter the restaurant.
HI , If i take Oedo line to Hongo-sanchome which number exit to go out nearer ? any email , whatsApp and line number that i can make the reservation ?
No.5 is the closest to Jumbo.
They don’t have official line account and e-mail address.
So, if you take reserve, please call 03-5689-8929. This is the official phone number.
But sorry, I don’t know they understand English.