Red&Black SteakHouse Mojiko: A4 Japanese Black Wagyu Ribeye and Tenderloin Dinner Guide
This is our review of Red&Black SteakHouse (Maps), visited in July 2026.
Located on the second floor of Premier Hotel Mojiko, just a short walk from Mojiko Station, Red&Black SteakHouse is a memorable choice for Japanese Black Wagyu steak in Kitakyushu. With large windows, views of the Mojiko area, an open kitchen, and a red-and-black interior inspired by classic America, this steakhouse combines a relaxed hotel setting with the excitement of freshly prepared steak. Dinner service is generally offered from 5:30 p.m. to 8:30 p.m.
The restaurant opened in 2015 as a specialty steakhouse focused on aged meat. Today, it is a fitting destination for a Mojiko dinner after sightseeing, a date night, a family meal, or a celebratory evening. Its convenient location near JR Mojiko Station also makes it an easy addition to a trip exploring the Mojiko Retro district.
A4 Japanese Black Wagyu Ribeye Steak Course
The A4-grade Japanese Black Wagyu Ribeye Steak Course (A4ランク黒毛和牛ロースのステーキコース) is the choice for diners seeking rich marbling, a deep beef aroma, and the signature sweetness associated with premium Wagyu. The steak’s browned exterior delivers a fragrant grilled note, while the interior offers a tender, juicy texture. Fine intramuscular fat softens on the palate, giving the ribeye a lush mouthfeel and a long, savory finish.
To appreciate the ribeye at its best, start with a simple bite seasoned only with salt and pepper. This reveals the steak’s natural flavor and the aroma created by the sear. Sauce can then add another layer of richness and bring out the sweetness of the beef. For travelers looking for an indulgent Wagyu steak dinner in Mojiko, ribeye offers the more classic, satisfying option.
A4 Japanese Black Wagyu Tenderloin Steak Course
The A4-grade Japanese Black Wagyu Tenderloin Steak Course (A4ランク黒毛和牛フィレのステーキコース) presents a more delicate and refined Wagyu experience. Tenderloin has less fat than ribeye, but it is prized for its exceptional tenderness and clean, elegant beef flavor. Each bite feels soft and smooth, followed by a subtle savory depth that grows rather than dominates.
This course is ideal for guests who prefer leaner steak, a lighter finish, or a sophisticated pairing with red wine. The tenderloin’s restrained richness allows its fine texture and natural beef fragrance to remain in focus. It is especially well suited to a leisurely dinner where conversation and wine are as important as the steak itself.
Why Visit Red&Black SteakHouse in Mojiko?
- Convenient location: About a two-minute walk from JR Mojiko Station, inside Premier Hotel Mojiko.
- Atmospheric dining room: Large windows, views of the Mojiko area, and a classic American-inspired interior create a distinctive dinner setting.
- Open-kitchen energy: The cooking action adds immediacy and anticipation to the steakhouse experience.
- Flexible for occasions: Suitable for couples, families, celebrations, and travelers exploring Mojiko Retro. The restaurant also accommodates children and offers facilities such as Wi‑Fi and barrier-free access.
- Positive diner feedback: Reviews highlight the pleasant atmosphere and describe the steak as generous, tender, and delicious.
For a richer, more marbled Japanese Black Wagyu steak, order the ribeye course. For a tender, graceful, and leaner expression of Wagyu, choose the tenderloin course. Either way, Red&Black SteakHouse offers one of the most appealing settings for a Wagyu dinner in Mojiko: excellent beef, a welcoming hotel atmosphere, and the distinctive nighttime charm of one of Kyushu’s most atmospheric port towns.
