Yakiniku Yatchan Ikebukuro West Exit
焼肉やっちゃん 池袋西口店
Ikebukuro & Mejiro · Restaurant
Yakiniku Yatchan in Ikebukuro West serves thick, never-frozen meat in generous 200g portions at approachable prices. The upper tan (sirloin) and harami deliver clean, juicy flavors. A straightforward yakiniku spot with solid execution.
⚠️ Note: IG prices (e.g. ¥2980) may differ slightly from current menu — verify on visit.
As seen on Instagram
Original post by @mogsuke_tokyo
How to visit
- Address
- Toshima-ku, Ikebukuro, 2-61-3 10F, Tokyo
- Hours
- Mon–Sat 5pm–11:30pm; closed Sun
- Price
- $$
- English (?)
- Limited
- Reservations
- Recommended
- Payment
- Credit cards, Debit cards
- Takeout
- Available
Place data via Google Maps
First-timer tips
- Best for
- Yakiniku lovers seeking thick, never-frozen cuts in generous 200g portions at mid-range prices; ideal for dinner groups heading out after 5pm.
- Avoid if
- Limited English service (english_friendly: false); walk-ins at peak hours may wait; 10th-floor access and Sunday closure.
- Nearby pairing
- Pair with Teshigotoya (3 min south)
What makes it special
This branch of a popular yakiniku chain emphasizes thick cuts served unfrozen—a deliberate contrast to mass-market spots. The post mentions the shop was frequented by media figure Akimoto Yasushi and Sashihara Rino. Upper tan slices through cleanly and stays tender; wasabi-soy harami adds a sharp note. At ¥2,980 for premium cuts, it positions itself as accessible quality without pretension. Portion control is generous (200g per serving), so appetite and budget align.
How to visit
Located 5 minutes on foot from Ikebukuro Station West Exit, on the 10th floor of VORT Ikebukuro Lux. Open 5pm–11:30pm daily except Sunday. For peak hours, reserving via the Tabelog booking link is recommended; walk-ins are possible but may face waits.
FAQ
What's the meat quality like compared to premium yakiniku chains?
The post emphasizes thick, never-frozen cuts that stay juicy and tender, suggesting cleaner technique than mass-market spots. It's solid middle-range yakiniku rather than fine-dining—good value for the cut quality.
How much should I budget per person?
The caption lists upper tan, harami, and upper brisket at ¥2,980–2,728. Budget ¥5,000+ per person if ordering 2–3 cuts plus rice and sides.