Yakiniku Tetsu HANARE

Name: Yakiniku Tetsu HANARE
Telephone: +81425958529
Price range: JPY 7,000
Rating: 3.07

焼肉哲 HANARE

3.07

（1 reviews）

JPY 7,000

Yakiniku

Tachikawa-shi, Tokyo, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 7,000

Hours

Sunday

17:00~23:00

(L.O.22:30)

Accepts reservations

Monday

17:00~23:30

(L.O.23:00)

Accepts reservations

Tuesday

17:00~23:30

(L.O.23:00)

Accepts reservations

Wednesday

17:00~23:30

(L.O.23:00)

Accepts reservations

Thursday

17:00~23:30

(L.O.23:00)

Accepts reservations

Friday

17:00~23:30

(L.O.23:00)

Accepts reservations

Saturday

17:00~23:30

(L.O.23:00)

Accepts reservations

Public holiday

17:00~23:00

(L.O.22:30)

Accepts reservations

Address

Nearby stations

0.10km from Tachikawaminami station0.16km from Tachikawa station0.28km from Tachikawakita station0.89km from Shibasakitaiikukann station1.07km from Nishikunitachi station

Facilities

Parking lot available

No washlet

Barrier-free available

No Wi-Fi

No power

Payment methods

Credit cards accepted・ (VISA, Master, JCB, AMEX, Diners )・Electronic money not accepted.・QR code payment available・ (PayPay )

A new frontier in yakiniku with fresh skewers

This yakiniku restaurant in Tachikawa offers high-quality meat and fresh raw skewers. The uniquely hand-cut raw meat maximizes the inherent flavors of the meat, providing a special experience that can't be found elsewhere. Its location is also very convenient, just a short walk from the station.

Highlights

Ratings

3.07（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.09(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

kana

@kana-112105

Japan

Oct 16, 2025

3.7

It's located right by the station, and the seats have partitions, allowing for a calm atmosphere. I ordered a course that features raw meat served on skewers, which is visually enjoyable and exciting. The fresh harami, heart, and inner thigh can be enjoyed with different flavors using soy sauce, egg yolk, or salt, and quickly searing them enhances their aroma. The thick and thin slices of tongue have distinct textures, and both are rich in flavor. A small bowl topped with minced meat, egg yolk, and Korean seaweed pairs very well, and it's also great when mixed with kimchi and namul. The combination of kalbi, loin, and harami, along with the crunchy honeycomb tripe, was very satisfying, and the entire course was quite substantial.

1