Niku no Hanamasa Sangenjaya — Supermarket in Sangenjaya, Tokyo
Niku no Hanamasa Sangenjaya, on Sangenjaya in Setagaya, keeps its meat counter in the basement, where the cuts run to things you will not see at the supermarket upstairs in the station building.
A 24-hour meat-led supermarket in Sangenjaya
Niku no Hanamasa Sangenjaya is a supermarket on Sangenjaya in Setagaya, open 24 hours every day, with a meat floor in the basement that goes beyond the street-level shelves. The raw lamb comes in three cuts: shoulder loin for fat, shoulder yakiniku for medium fat and leg yakiniku for a stronger lamb taste. A basket typically runs ¥1,000 to ¥3,000.
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The basement is the reason to come
Niku no Hanamasa Sangenjaya is a branch of the Hanamasa chain, set on Sangenjaya in Setagaya and served by Sangen-jaya station. From the street it reads as a modest supermarket; the sales floor continues in the basement, which is where the meat lives and where the shop stops being ordinary.
Start with the lamb. Three raw cuts are laid out side by side: shoulder loin, the fattiest; shoulder yakiniku, medium fat; and leg yakiniku, with the strongest lamb taste. All three are tender, and you pick by how much fat you want on the grill. The thick-cut beef shoulder loin steak, long-term grain-fed and around 500g, is a piece to carry home for a single pan. Korikori, a rare yakitori cut, turns up here when other shops do not stock it at all.
Beyond the meat there is the full run of a supermarket: vegetables, fruit, fish, frozen food, dried goods, seasonings and spices. Private-label ground meat and block meat sit noticeably below what other supermarkets charge, and the shop keeps its prices much the same 365 days a year rather than swinging with the season.
Watch for the 10% discount stickers on items nearing their expiration date; that is where the saving is. The aisles are narrow and fill up. The basement is easy to miss on a first visit.
What you get is a meat counter worth a detour, at prices that hold steady, at any hour. What you trade for it is a cramped shop floor and a till.
What to look for
Raw lamb, three cuts
Shoulder loin for fat, shoulder yakiniku for medium fat and leg yakiniku for a stronger lamb taste, all tender.
Thick-cut beef shoulder loin steak
Long-term grain-fed, around 500g, cut thick for the home kitchen.
Korikori yakitori cut
A rare yakitori item that is hard to find at other shops.
The pick list
What to bring home
Raw lamb, three cuts
Shoulder loin carries the most fat, shoulder yakiniku sits in the middle, and leg yakiniku brings the stronger lamb taste; all three are tender.
Thick-cut beef shoulder loin steak
A long-term grain-fed cut of roughly 500g, thick-cut for the home kitchen.
Korikori yakitori cut
Korikori is a rare yakitori item, served at a yakitori restaurant and hard to find at other shops.
Ground and block meat
The private-label and everyday ground and block meat run noticeably cheaper than other supermarkets.
Who is this for
This suits anyone cooking meat at home who wants cuts beyond the usual supermarket case, especially lamb in three grades of fat and a thick steak to sear in one piece. It also works for a late-night or early-morning shop, since the doors never close and the shelves carry the full range from meat to seasonings. Budget-conscious cooks who buy ground and block meat in quantity will find the private label does the work.
If you want prepared food to eat rather than meat to cook, Tokyu Sangenjaya sits right at the station with a wide spread of ready dishes.
The verdict
The basement meat floor and steady year-round prices are worth the trip, but narrow, crowded aisles mean it suits cooks who come for specific cuts rather than a comfortable full shop.
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Researched across 2 public sources and confidence-checked November 2026, against our methodology, reviewed by the AisleTrotter editorial team. Spot an error? Tell us — corrections feed straight back into our verification system.
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