Charcoal Yakiniku GOROU (Hiroshima Nagarekawa Store)
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A refined charcoal yakiniku restaurant tucked into Hiroshima's Nagarekawa entertainment district, GOROU offers an intimate setting with four private rooms seating 2–4 guests each amid warm, low-lit interiors. The kitchen purchases whole cows — primarily aged A5 Kuroge Wagyu — giving diners access to every cut from tenderloin to short rib, all grilled over binchotan charcoal. Signature options include wagyu tenderloin and sirloin at ¥1,980 per cut, alongside omakase courses from ¥7,000 to ¥13,000 for special occasions.
Address
Japan, 〒730-0034 Hiroshima, Naka Ward, Shintenchi, 1−６ 三村ビル
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Hours
Today
Opens soon18:00 – 00:00
Monday
18:00 – 00:00
Tuesday
18:00 – 00:00
Wednesday
18:00 – 00:00
Thursday
18:00 – 00:00
Friday
18:00 – 00:00
Saturday
17:00 – 00:00
Sunday
17:00 – 23:00
Features
Private rooms availableA5 Kuroge Wagyu yakinikuNon-smokingCredit cards acceptedKids friendlyWheelchair accessible49 seats total across 4 private roomsAged A5 Wagyu, whole-cow purchasingA la carte and omakase coursesCredit cards, e-money, QR code pay
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
A la Carte Cuts
Omakase Courses
Side Dishes
A la Carte Cuts
Wagyu Tenderloin
Premium A5 Kuroge Wagyu tenderloin, the most tender cut from the whole cow, grilled over binchotan charcoal. Exceptionally lean with a buttery finish.
¥1,980
Wagyu Sirloin
A5 Kuroge Wagyu sirloin offering a rich marbling and bold umami flavour. Best enjoyed lightly seared on the charcoal grill.
¥1,980
Short Rib (Kalbi)
Thick-cut short rib from the whole-cow purchase, well-marbled and juicy with a deep beefy flavour. A yakiniku staple.
¥1,500
Ribeye
Ribeye cut featuring abundant marbling and a rich, sweet fat cap. Grills quickly to a caramelized exterior while remaining tender inside.
¥1,600
Beef Tongue
Thinly sliced beef tongue, salted and served with lemon. Firm yet tender texture with a clean, mild flavour that pairs well with the charcoal smoke.
¥1,200
Skirt Steak (Harami)
Outside skirt (diaphragm) cut with a pronounced beefy flavour and slightly chewy texture. One of the most popular yakiniku cuts.
¥1,300
Beef Tripe (Mino)
Blanket tripe, cleaned and thinly sliced. Light texture with a pleasant chew; excellent with sesame dipping sauce.
¥900
Offal Mix (Hormone)
Assorted beef offal including small intestine, sliced and marinated. Rich and fatty with a unique depth of flavour enjoyed by enthusiasts.
¥900
Omakase Courses
Standard Course
A curated selection of A5 Wagyu cuts chosen by the chef, served progressively with seasonal side dishes and rice. Ideal for first-time visitors.
¥7,000
Premium Course
Extended course featuring rare cuts and aged Wagyu, including tenderloin, sirloin, and tongue, alongside appetizers and a dessert finale.
¥10,000
Special Course
GOROU's signature course showcasing the full range of the whole-cow purchase — from luxury cuts to specialty offal — paired with house-selected sake or wine.
¥13,000
Side Dishes
Namul Assortment
Seasoned Korean-style vegetable sides including spinach, bean sprouts, and fernbrake. A refreshing contrast to the rich grilled meats.
¥600
Garlic Rice
Wok-fried rice with fragrant garlic and a hint of soy butter, a classic accompaniment to finish the yakiniku meal.
¥500
Cold Noodles
Chilled buckwheat noodles in a light beef broth with pickled radish and a soft-boiled egg. Refreshing and light, typically served at the end of the meal.
¥700