Ginshari Yakiniku Horumon | 7,000 JPY Course Review
This was actually the yakiniku spot I’d picked out for a company dinner during a Fukuoka business trip. But our boss said he didn’t like yakiniku, so we never made it there…
Then the next day, I came to my senses and found myself sitting alone in front of a grill. I wanted it that badly, so I became the brave woman having solo barbecue. Here’s the story. 😇
🔥 Stepping into a Prime Spot Near Tenjin
Ginshari Yakiniku Horumon Imaizumi Branch sat just a 4-minute walk from Tenjin and right in front of Imaizumi Park.
The exterior of Ginshari Yakiniku Horumon was impossible to miss, with a huge red lantern at the entrance and even laser beams shooting across the street.
It seemed like the place usually had a wait and lots of reservations, but I walked in without one. Luckily, I arrived a little after 8 PM and got the last available seat.
💴 Diving into Yakiniku Courses From 4,000 JPY to 7,000 JPY
I was a little worried that Google Lens wouldn’t translate the meat cuts properly, but they thankfully had a separate Korean menu. Even if you don’t speak Japanese, ordering wasn’t a problem.
I picked the 7,000 JPY course marked as “Popular No.1” and added the all-you-can-drink nomihodai option for 2,000 JPY. 🐽
I’ve heard customers who come alone and eat a lot are VIPs. That’s true, right?!
As soon as I ordered the course, the full setup arrived: wet towel, apron, three sauces, salad, rice, miso soup, kimchi, and even a raw egg for sukiyaki.
🥩 Savoring Endless Premium Cuts at Ginshari Yakiniku Horumon
The first item was wagyu sushi. They lightly torched it right in front of me.
I took one big bite and it completely melted away in my mouth. I couldn’t help blurting out how amazing it was. At that point, I started looking forward to the rest of the course. That’s when I realized just how much value there was in that 7,000 JPY price tag.
And then the stars of the show finally showed up here.
A staff member brought over the platter and kindly explained every cut in Korean.
What was the point, though? I forgot everything within 30 seconds. 😂
I grilled this one perfectly, didn’t I? haha
I think it was some kind of rib cut. It was sweet, tender, and practically disappeared the moment it hit my mouth. I immediately fired up the next piece.
This was the famous beef tongue often enjoyed in Fukuoka. It had a wonderfully chewy texture without any strong meaty aroma, making it an easy recommendation even for first-time yakiniku diners.
Nakaochi was meat scraped from between the ribs. It carried a deep flavor unique to meat near the bone and delivered incredible umami. Out of the six course items, this was the most memorable.
To be honest, I was already getting pretty full by this point. But Fukuoka yakiniku isn’t complete without horumon, so I kept grilling with the determination to try everything.
Kamino, or beef tripe, was much chewier than it looked. Even though it came from the stomach, it had no unpleasant smell and wasn’t mushy at all. People who are hesitant about offal would probably enjoy it too.
And then came the large intestine.
The moment it hit the grill, fat started dripping everywhere and produced the most smoke of the night. The outside crisped up nicely while the inside stayed juicy and rich. It actually felt even fattier than the versions I’d eaten in Korea.
I always thought sukiyaki was supposed to be cooked in broth like shabu-shabu. This was my first time seeing it grilled instead. The seasoned meat picked up a nice smoky flavor, and dipping it into the egg added another layer of umami.
The vegetables included eggplant, green pepper, and kabocha squash. After eating meat nonstop, I honestly wished there’d been a few more vegetables. By the end, I was absolutely stuffed.
The kabocha squash turned wonderfully sweet on the grill and paired surprisingly well with the beef fat.
🍹 Enjoying Nomihodai With Flavorful Sours
They offered a wide variety of sours that I hadn’t seen elsewhere. I started with a draft beer and then set out to try as many sours as possible. 🔥🔥
Pine Sour was my first choice. 🍍 I absolutely loved it.
The meat was richly marbled, so the refreshing acidity worked perfectly alongside it.
I tried Calpis Sour and Melon Sour too.
Maybe my expectations for Calpis Sour were too high because it felt fairly ordinary. Melon Sour was a bit too sweet for me.
For some reason, neither of them felt alcoholic. 😂
Ramune Sour was pleasantly sweet and went down almost like a soft drink.
A friend living in Tokyo told me barley tea highballs were trending in Japan, so I quickly ordered a barley highball.
Unfortunately, I was completely wrong. 🥲
This wasn’t made with barley tea at all. It was a highball made with barley shochu and soda water. I took one sip and left the rest, but it didn’t matter because the drinks were unlimited.
The course ended with ice cream. It was a soda-flavored sorbet, and even though I was already full, it made for a refreshing finish.
💡 Who Should Come Here?
1. Anyone wanting a satisfying yakiniku dinner course near Tenjin while traveling.
2. Anyone looking for a restaurant where they can enjoy both premium wagyu and horumon.
💬 Wrapping Up With Final Thoughts
For my first yakiniku experience, I think I picked well. The 9,000 JPY total, including the six-cut course, unlimited drinks, and dessert, felt quite reasonable by Fukuoka standards.
At a glance:
📍 Location: 4-minute walk from Tenjin (天神)
⏰ Hours: 16:00–00:00
💰 Price Range: Varies by course
🅿️ Parking: None (nearby paid parking available)
📍 Finding the Restaurant With Ease
From Tenjin-Minami Station, it’s about a 4-minute walk. You’ll spot the vertical Ginshari Yakiniku Horumon sign on the corner building directly in front of Imaizumi Park.
銀しゃり焼肉 直球ホルモン 今泉店
Japan, 〒810-0021 Fukuoka, Chuo Ward, Imaizumi, 1-chōme−7−16 TENJIN Arc Gobankan 1F
🔗 Exploring More Fukuoka Food Spots
I’ve also written about other restaurants I visited in Fukuoka. Having eel rice at Yoshizuka Unagiya for lunch and yakiniku here for dinner makes a great itinerary. If you’re craving motsunabe, checking out my review of Ichifuji might help with your trip planning too.
