■Self-Introduction
Xin chào‼ (meaning “hello” in Vietnamese.) My name is Hà. I’m from Hanoi, the capital of Vietnam. Eight years ago, I came to Japan to study economics in the Faculty of Liberal Arts at Sophia University. After graduation, I started to work in the Japanese financial industry, and now I am working for the company that handles aircraft leasing and asset management.
Most of my hobbies are on the quiet side—reading, visiting art museums, and so on. But when the occasion calls for it, I love to splurge on good food. When I’m rewarding myself for hard work or sharing a special moment with someone important, I almost always head to a top-tier yakiniku restaurant to indulge in my beloved meat dishes. The moments that marbled red beef hits the piping-hot grill with a sizzling sound, the roasty smell fills the room, and the juicy meat umami which melts across my palate make me truly happy.
Today I’d like to share the differences of the yakiniku restaurant in Vietnam and Japan, and the wonderful points of my all-time favorite yakiniku spot, Jojoen, and show you why it gives me the purest happiness all the time. I hope you’ll feel some of the excitement I felt on my first visit and understand why I keep going back to Jojoen again and again!
■Vietnamese vs. Japanese Yakiniku
In Vietnam
【Shop Type】The go-to choices are informal street venues where you sit on plastic stools by the charcoal grill, or all-you-can-eat buffets that students and young people love. Big cities like Ho Chi Minh City and Hanoi have air-conditioned and family-friendly buffet restaurants.
【Ordering】Generally order a big plate or two and everyone grills and eats together. Drinks are separate; cold tea or beer is a must—nothing beats BBQ with an icy beer on a hot day!
【Seasoning】Vietnamese BBQ leans on punchy marinades with garlic, lemongrass, and nước mắm (fish sauce). The result is smoky, spicy meat bursting with flavor.
In Japan
【Shop Type】Menus are extensive, with individual cuts of beef, pork and chicken sold à la carte. Ranges include solo-dining counters, all-you-can-eat chains, and high-end wagyū specialists (my payday treat!). Many restaurants now use smokeless roasters, so your clothes hardly pick up any odor.
【Ordering】Like Vietnam, people typically share, but Japan uniquely offers “hitori-yakiniku” spots where you can enjoy BBQ alone at your own pace.
【Seasoning】Japanese yakiniku emphasizes harmony and finesse, letting prime wagyū fat and umami shine. One slice often feels like a tiny work of art.
I love both styles and switch depending on my mood or company. Now, let me introduce the top restaurant of all.
■My Favorite Restaurant: The Luxury Yakiniku of Jojoen
Before visiting Jojoen, I saw yakiniku as casual fun, but that first step through its doors completely changed my mind. Imagine prime cuts arriving one by one on elegant plates in a serene atmosphere—it felt closer to haute French full course than smoky BBQ. Every bite convinced me that “yakiniku can be elegant!”
■What Makes Jojoen Special
①Top-Quality Wagyu & Craftsmanship
Jojoen never compromises: beef, sauces, kimchi, and salads are all curated to perfection. My must-order is the jo-karubi (premium short rib): melt-in-the-mouth richness and pure wagyu sweetness. Their secret dipping sauce is addictive, and even the simple Jojoen salad is legendary thanks to its original dressing.
②An Elevated, Luxurious Space
Dim lighting, plush red carpets, and impeccably trained staff make you feel like you’ve entered a five-star hotel restaurant. Private and semi-private rooms abound, so birthdays and anniversaries feel intimate and special. Jojoen now boasts 70-plus branches nationwide, even in airports and department stores, so it’s easier than ever to drop in without hesitation.
■Must-Try Dish: Gyū-tan Shioyaki (Salt-Grilled Beef Tongue)
Since opening in Roppongi in 1976, Jojoen has pioneered classics like salt-grilled tongue and premium karubi. Their gyū-tan uses carefully selected cuts, simply seasoned with just the right amount of salt to accentuate natural umami. Grilled over charcoal, it turns crisp on the outside, tender inside—add a squeeze of lemon for a refreshing finish. My first bite left me stunned: “How can something so simple deliver this complex taste?” When you come to Jojoen, definitely start your journey by ordering gyū-tan and taste the roots of modern yakiniku.
■Closing Thoughts
I hope this tour of Vietnamese and Japanese BBQ culture and my devotion to Jojoen has appealed to your appetite. From knife work to grill technique, Jojoen’s chefs serve wagyu at its absolute peak, wrapped in attentive service and an ambiance fit for your most memorable occasions. With branches all over Japan, consistent quality is practically guaranteed, so even travellers outside of Tokyo can experience it. If you haven’t been there yet, treat yourself and you’ll see why I keep going back. Thanks for reading!
■Bonus Video
※This isn’t Jojoen, but it’s another restaurant where I was interviewed; the choose-your-own-cut style is similar. If you’re curious about the atmosphere of Japanese yakiniku, give it a watch!