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Seared yakiniku · Oshino, Mt. Fuji

Yakiniku Osa

焼肉 おさ
Aburi Yakiniku Osa · charcoal-seared grilled meat
★ 4.662 Google reviews·Charcoal yakinikuWagyu & beef tongue¥¥¥ · special occasionClosed Mon & ThuReserve ahead
AI overview

A small, well-loved seared-yakiniku restaurant (aburi-yakiniku) tucked into Oshino village, a few minutes from the Oshino Hakkai springs. The signature is its remarkably thick-cut salted beef tongue — around a centimetre thick, grilled rare, and best not overcooked — alongside block-thick skirt steak, wagyu short rib, and a full spread of offal, plus Korean-style sides like kimchi, bibimbap, cold noodles and tofu jjigae. The meat quality is high and the bill runs to special-occasion territory (roughly ¥4,000–5,000 a head), but reviewers — locals and travellers alike — rate it highly for both the food and the warm, attentive service.

Generated summary · confirm hours and prices before visiting
焼肉 おさOpen larger map·Google Maps
HoursTue, Wed, Fri, Sat, Sun 17:00–21:00 Closed Mondays & Thursdays · hours and last orders can vary, so confirm
Price RangeSpecial-occasion yakiniku — roughly ¥4,000–¥5,000 per person (¥¥¥)
PaymentBring cash to be safe — card status not confirmed (small local restaurant)
SeatingSmall and intimate · often just one server in the dining room — attentive but unhurried
EnglishLimited English and no English menu reported — staff are warm and try hard; a translation app helps
ReservationsRecommended — it's small and popular, especially at weekends
FamiliesA special meal · high-quality wagyu and that famous thick beef tongue
Getting ThereIn Oshino village near Oshino Hakkai · about 5 min by car from the Yamanaka-ko IC
Address1234-12 Shibokusa, Oshino, Minamitsuru District, Yamanashi 401-0511
Google Maps OpenStreetMap
Phone0555-84-7377

Good to know

  • Closed Mondays and Thursdays, and it's dinner only (from 5pm). Hours can shift, so confirm before going.
  • Book ahead. It's a small room and fills up, especially on weekends.
  • It's a treat, not a cheap eat — expect roughly ¥4,000–5,000 a head for a proper meal.
  • Don't overcook the tongue. The thick-cut tan is meant to be eaten rare — the menu itself says so, and the staff will guide you.
  • Bring cash and don't rely on much English; the welcome more than makes up for it.