Yakiniku Jujuhut Fuchu Minamiguchi

In order to deliver delicious meat, they do not limit themselves by region and procure the highest-grade A5 Wagyu carefully selected from across the country. Their honest commitment to freshness is shown by presenting the individual identification number of the animal on the day. All sauces, gochujang, and kimchi are homemade, and a secret sweet-and-spicy sauce enhances the meat's umami. Thick-cut kalbi (short ribs), harami (skirt steak), and salt-seasoned tongue are highlights, and distinctive side dishes such as eggplant namul are also highly praised.

Located on the second floor of a building a 3-minute walk from Fuchu Station South Exit, the jet-black walls and stylish interior create a calm, upscale atmosphere. The 32-seat interior is arranged so the kitchen can be seen from almost every seat, allowing staff to keep a close eye on diners and to change grill nets smoothly. It is a comfortable space that accommodates a wide range of situations, from solo visits after work to family meals.

Founded in 1984, this long-established yakiniku restaurant has been loved by local customers for more than 40 years since opening its main store at the north exit of Fuchu Station. Following the main store at Fuchu Station North Exit, it opened a South Exit branch and now operates two locations. The taste of the homemade sauce preserved since the founding and the commitment to domestically raised kuroge wagyu beef purchased each day have been the foundation for many repeat customers over the years.