One year ago, I had a private gathering with Yama-chan and our friendship deepened from there. This led to a collaboration between my favorite restaurants, "Eisho" in Kita-Shinchi and Roppongi, and "Yakiniku Yama-chan" in Kyoto. The owners of both restaurants are in their 20s. Eisho serves Korean-based cuisine while Yama-chan offers a unique style of yakiniku with a Japanese twist. We were able to enjoy rare cuts of meat from Tanjima Kenji Shouten and Juyou. The highlights of the meal included the Saroin Yukke Don with luxurious black truffles, Tanjima Kenji Shouten's tongue sashimi with plum sauce, and Yama-chan's kimchi made with mountain yam, okra, and Chinese cabbage. The carefully grilled tongue from Tanjima Kenji Shouten was flavorful and the water eggplant was a refreshing palate cleanser. The meal continued with various cuts of meat including Tan, Tarami, Sagari, Harami, and Shimacho from Juyou, with the Harami being a standout. The Hormone Don with tail seasoning from Eisho was delicious, especially when mixed with raw egg yolk. The tail broth udon soup was also excellent, and the fig ice cream was a smooth and perfectly sweet ending to the meal. It was a wonderful collaboration.

Yamachan is a yakiniku restaurant located in Gokomachi Takayakushi in Kyoto! It is produced by Tomokoji Yamagishi, and the head chef is his nephew. The wagyu sirloin yukke with truffle melts perfectly in your mouth! The boiled conger eel and beef tripe with plum have a firm texture and amazing flavor. They also offer a specialty sea urchin hot dog. The vegetables like kimchi, namul, and salad are refreshing. The Tanmoto, which is sliced and grilled beautifully, is made from only twelve pieces from one cow. The tongue, sagari, and tongue tip are incredibly delicious. The meal ends with cold noodles and milk pudding for dessert. It's more like a combination of yakiniku and traditional Japanese cuisine. Thank you to the head chef for the wonderful meal! Here is the menu: - Summer Truffle Yukke - Bean Sprout and Carrot Namul - Tataki with Tanaka Chili Pepper and Meat - Cold Corn Soup - Beef Tripe and Boiled Conger Eel with Plum - Marbled Salted Tongue - Water Eggplant and Napa Cabbage Kimchi - Salad - Sagari and Tongue Tip - Tsurami - Sea Urchin Dog - Homemade Curry - Homemade Cold Noodles - Milk Pudding

I spent around 20,000 yen for one person. The meat melts in your mouth from the first dish! Delicious! I've come to appreciate the taste of sea urchin in the past year, so the sea urchin at the end was pure happiness! Yamachan personally handed us three choices for the final dish, and being greedy, we ordered all three. You can choose from small, medium, or large sizes, and I love a little spiciness, so I also like tantan noodles. I prefer this type of restaurant over just grilled meat dishes, as I don't get an upset stomach and everything is delicious. Highly recommended!

Omakase Course 20,000 yen Perrier 500 yen x2 Sirloin Yukhoe Beansprout Namul & Western Carrot Tongue Sashimi White Senmai and Spring Vegetable Gomaae Sesame Ginger Tofu Tongue Chinese Cabbage Kimchi Yuba Salad with Dried Squid Tempura on top Various cuts of beef Curry Cold noodles Small Milk Pudding The chef is 23 years old! I was amazed by his youth and vitality. Thank you for the delicious meal! Yakiniku Yamachan, thank you very much!

I went to have dinner at Gourmet Buta Yama-chan, a restaurant specializing in gourmet pork yakiniku, located about a 5-minute walk from Hankyu Kawaramachi Station in Kyoto. The restaurant is situated in one of the busiest areas in Kyoto, and it opened about 2 years ago. The current manager is the nephew of the original owner, who used to run the restaurant. I made a reservation before visiting, and the restaurant has a total of 22 seats, including a counter with 12 seats and 10 private table seats. The counter seats are divided by partitions for COVID-19 prevention measures. I ordered the Omakase course, which costs 22,000 yen per person (as of June 2023). The meal included various dishes such as Yukke, bean sprout and carrot namul, tongue sashimi with sansho pepper, lotus root and watercress, steamed rice, salad with new onions and bonito flakes, grilled ayu fish, yuba kimchi, small white rice, grilled beef tongue, Sagari and Tonbi cuts, Ichibo cuts, uni dog, cold noodles and curry for the finale, and strawberry and milk pudding for dessert. The quality of the food was excellent, especially the tongue sashimi and grilled ayu fish. The service was efficient and systematic, with young staff members working diligently. The total cost for one person was around 25,000 yen. While the prices may be considered high for locals, it offers great value for international tourists due to the favorable exchange rate. The restaurant is well-positioned to attract inbound tourists in the future. Overall, it was a delightful dining experience at Gourmet Buta Yama-chan. Thank you for the wonderful meal.

Located near the Nishiki Market in Kyoto, "Yakiniku Yamachan" is a popular yakiniku restaurant produced by Chef Yamagishi, who is known for his top-notch Japanese cuisine at "Tomikojin Yamagishi." The restaurant is managed by Shion, Chef Yamagishi's nephew. It has become one of the most popular yakiniku restaurants in Kyoto. Tonight, I invited friends from Tokyo to enjoy the delicious wagyu beef at "Yakiniku Yamachan" after half a year. I ordered the "Chef's Choice Course" which included various dishes such as sirloin yukke, namul with western carrots and bean sprouts, yuba kimchi, black tongue sashimi with flower sansho, grilled upper mino and ayu from Lake Biwa, white senmai with grated yam and ponzu, beef Achilles tendon and tear beans steamed rice, Kyoto vegetable salad, and the famous wagyu beef and sea urchin dock. For the yakiniku, we had selected tongue base, selected harami, ichibo from the Mita Maruse beef of Seito Ranch in Hyogo prefecture, and red senmai. The meal was complemented with homemade beef tongue curry and sudachi cold noodles. For dessert, we enjoyed milk pudding. The wagyu beef tonight was from the Seito Ranch's Mita Maruse beef. Only about 300 cows are shipped annually, as they are raised with love and care. The rare wagyu beef and black tongue were grilled to perfection by Shion and the staff using a table gas roaster. The food, the way the meat was cooked, and the hospitality are all continuously evolving. Thanks to Shion and the staff, it was a delightful gathering. Thank you for the feast. We will visit again.

My favorite yakiniku place with a focus on rare meat! The meat is cooked to perfection by the owner, so you can relax and chat without worrying about overcooking. They also serve a small portion of delicious naengmyeon, which is a nice touch. Even the dessert at the end has a special twist!

I enjoyed the course meal at Yakiniku Yamachan. I highly recommend the sirloin shabu-shabu, yukhoe, and grilled tongue. The yukhoe is sliced thinly and melts in your mouth. It was amazing. The staff was friendly and the atmosphere was great. I will definitely be returning to this restaurant regularly.

Overall, the food was very delicious. We ordered a course menu which included a variety of creative dishes along with the barbecue, so we were able to enjoy without getting bored. The staff, mostly students, were well-trained and we felt comfortable dining there. They also have private rooms, making it a great choice for dates or business meals!

This day was spent in Kyoto. We were invited to a private party at Yakiniku Yamachan, a yakiniku restaurant on Tomikoji Yama Kishi (*´∀`)♪ We arrived at the restaurant at 18:30. The restaurant is located about a 10-minute walk from Kyoto Kawaramachi Station, slightly closer to Kawaramachi than Karasuma, along Takoyakushi Street. The interior of the restaurant has a counter with 12 seats and private rooms. On this day, we had the counter reserved for us (*´∀`)♪ Each pair had a gas roaster installed. The meat for the day was Kobe beef (*≧∀≦*) A beautiful chunk of meat was waiting for us! Once everyone was gathered, the course started. We enjoyed raw meat like Yukhoe, Tan sashimi, and pickled dishes, and then finally lit the roaster ☆ A parade of luxurious meats such as three types of beef tongue, loin with ponzu sauce, harami and misuji, and kalbi (*≧∀≦*) For the finale, we had hirakatsu sandwich, rice & cold noodles, and finished off the meal (*≧∀≦*) Everything we ate, from salad to kimchi, was delicious (*´Д｀*) Grateful to the organizer and everyone who joined us, and to the staff at the restaurant (*´∀`)♪ Thank you for the meal. <Chef's course> 23,000 yen tax included ◎ Kobe beef A5 rank sirloin one-bite Yukhoe... The thinly sliced meat is so fluffy and melts on the tongue as soon as you put it on (*´Д｀*) This Yukhoe is the first time for me (((o(*ﾟ▽ﾟ*)o)))♡ ◎ Western ginseng and bean sprout namul... The crunchy texture makes it a great accompaniment to beer. This seems like a good dish to take a break from chopsticks. ◎ Fugu Shirako and Tan sashimi... Wrap the Shirako with Tan and drizzle with ponzu sauce, the combination is just too delicious (*≧∀≦*) The smooth texture of the Tan and the melting Shirako are irresistible (*´Д｀*) ◎ Yuba kimchi... The combination of kimchi and yuba is surprisingly good (((o(*ﾟ▽ﾟ*)o)))♡ This is something I want to try at home. ◎ Kalbi pickled... Lightly pickled lean meat, enjoyed with onion slices. Unlike the sirloin, you can enjoy the firm texture of the meat. ◎ Two types of beef tongue... The upper tongue and the tongue sashimi-like tongue. Both are juicy and delicious (*´Д｀*) ◎ Tongue base... A slightly thicker tongue base. Also juicy and delicious (*´Д｀*) ◎ Loin... Quickly seared and enjoyed with grated ponzu sauce. It's not at all heavy and you could eat as many pieces as you want! ◎ Salad... A salad with something like kataifi on top. It tastes like shrimp senbei. The crispy texture is delicious (*´∀`)♪ ◎ Harami and misuji... Here, the sauce makes its first appearance. I suddenly want some white rice (*´Д｀*) ◎ Egg soup... A thick egg soup for a break. ◎ Kalbi... Thinly sliced lean meat. I want rice so badly now (● ˃̶͈̀ロ˂̶̈́)੭ꠥ⁾⁾ ◎ Misuji... It was so delicious that I had seconds of misuji (*´∀`)♪ ◎ Heart... The glossy heart is too beautiful. There is no smell or hormone-like taste, I would even like to have it sashimi-style (*≧艸≦) ◎ Hirakatsu sandwich... It's like a roll sandwich with seaweed wrapped around it. The meat is delicious, but the mustard and seaweed go so well with the bread and are incredibly delicious! ◎ Finale three types... Yama-vegetable cooked rice, beef shigure rice, and cold noodles. You can choose just one, or have mini sizes of all three. I tried mini sizes of all three (*≧艸≦) They were all delicious, but if you have room in your stomach, I recommend getting the beef shigure rice in regular size and adding a pickled egg yolk on top. ◎ Sake lees pudding... A gentle sweetness sake lees pudding. The slight sake lees aroma was delicious. <Drinks> Prices include tax ・Bottled beer (700 yen) ・Chu-hi (500 yen)

Sliced raw sirloin, assorted namul, beef tripe and shirako porridge, firefly squid and crunchy texture, beef and spring vegetable sauce, grilled beef tongue with green onion salt, salad and kimchi, cream and skirt steak, sirloin, marinated beef tongue, curry and cold noodles, sake lees pudding. The meat dishes before the yakiniku and curry are delicious.

I was so happy that my meat-loving friend in Kyoto made a reservation at a restaurant right near Karasuma. I love meat too, but I was a little worried if I could eat everything. However, the meat here is top-notch, so the next day I felt great after enjoying the amazing meat. They serve big chunks of meat on the counter, and the excitement builds up as you prepare to dig in. The dishes keep coming, and the yukhoe (Korean beef tartare) was amazing, sweet and melting in your mouth. The owner is a young guy named Shion, who seems like he could be in a boy band. The staff at the restaurant are all young and cute, working hard to provide such excellent meat dishes. When I found out that the owner's father runs a meat restaurant and his uncle is the famous Yamagishi from Tomikoji, it all made sense. The meat course costs 20,000 yen, and they finish it off with curry and cold noodles, which were also delicious. I was so absorbed in eating that I forgot to take many photos, but please refer to the beautiful pictures in other reviews. Despite their young age, they are very knowledgeable and dedicated. We had a wonderful time enjoying the delicious food and drinks, and I can't wait to invite my daughter who loves beef to come along next time. Thank you for the feast!

At first, I was planning to leave the lowest rating because there was a loud, uncultured customer next to me. However, the food was extremely delicious (especially the grilled blowfish with shirako), the yakiniku was also very satisfying, and the service was kind and cute, so I had no choice but to give a high rating.

I visited a yakiniku restaurant run by Mr. Yamasato's son, which is known for being difficult to make reservations at. Surprisingly, I was able to make a reservation through Tabelog. The restaurant has an elegant atmosphere and serves delicious meat. The staff, who are all well-groomed, grill each piece of meat carefully. I tried the specialty sea urchin dock and beef tartare shaped like a cow. The hormone (offal) was just average, and I felt that it was a bit overpriced for the amount of food served. The course meal and drinks ended up costing over fifty thousand yen. I noticed that Mr. Yamasato's father, the owner, was involved in the restaurant's operations, deciding on ingredients, seasonings, and courses. It seemed like the son followed his father's instructions obediently. I wonder if the restaurant will continue to uphold the Yamasato name without tarnishing its reputation. Thank you for the meal.

I visited this restaurant for the first time to celebrate a birthday! Starting from the sirloin yukhoe to the beef tongue sashimi topped with fugu shirako, the shabu-shabu using the delicious broth from the uncle of the manager, who runs a restaurant with difficult reservations, was absolutely amazing! The meat is grilled right in front of you by the staff. The beef tongue is cut in a rare way, so the number of slices available is quite limited. The meat is incredibly beautiful. The famous sea urchin dock did not disappoint. The sea urchin used is indeed from a restaurant with difficult reservations haha. The course ended with curry and cold noodles in the size of your choice... It was a course full of excitement from start to finish. I would like to visit again. Thank you very much.

"Yakiniku Yamachan" is located about an 8-minute walk from Kyoto Karasuma Station. It is a popular yakiniku restaurant in Kyoto that opened in April two years ago, following the success of the renowned Japanese cuisine restaurant "Tomikojinya Yamagishi". The current manager is Shion, the nephew of the head chef Yamagishi. I was captivated by the wonderful hospitality of Manager Shion and the staff, as well as the delicious wagyu beef and dishes, so I regularly visit the restaurant. This year, I invited my friends for a Christmas and year-end party and had a great time! Here is the menu for the regular visit to "Yakiniku Yamachan": Tonight's black wagyu beef includes Yamato beef and Yamagata beef. [Appetizers] - One-bite Yukhoe (Yamato beef) - Black tongue sashimi (Yamagata beef) topped with pufferfish milt - Sirloin and truffle sukiyaki (Yamato beef) with Kujo green onions - Seco crab and upper mino jelly - Kimchi - Vegetable salad - Yamachan special sea urchin dock [Yakiniku] - Black tongue (Yamagata beef) - Fillet (Yamato beef) - Lamp (Yamagata beef) - Harami - Tsurami - Upper misuji [Meal] - Homemade tongue curry - Homemade cold noodles [Dessert] - Persimmon and pear jelly ■ Drinks - Draft beer - Champagne - Veuve Clicquot Yellow Label Brut (French Champagne) - Red wine - Domaine Pierre Damoy Bourgogne Rouge (French Burgundy) The carefully selected Japanese black wagyu beef is grilled by Manager Shion and the female staff with exquisite skills. The ingredients and techniques used in the dishes are backed up by "Tomikojinya Yamagishi", making them incredibly delicious. Thanks to Manager Shion, Kana, and the staff, we had a fun year-end party. Thank you for the meal. We will visit again."

Everything except for the grilling is delicious. Unfortunately, the downside is the grilling, so I wish they would let you choose whether to grill it yourself or leave it to the staff. This is common in this type of restaurant, but when the grilling is done too much or not done correctly (flipping it multiple times), the meat that should be delicious... If the staff is going to do the grilling, I hope they provide thorough training, including for the part-time workers.

This restaurant has been making a name for itself since its opening. Kyoto has always been famous for its yakiniku. It has a Kyoto-style, but also feels like an evolved version. Each dish is carefully prepared and delicious. There are no flaws even until the end of the meal. If I may make a request, it would be to improve the drink selection. There seemed to be a lack of glass wines or other options for a yakiniku of this quality. It feels somewhat lacking. I'm not asking for a sommelier, but having a lineup with some unique features would make it perfect. Thank you.

A bite-sized yukke of Japanese wagyu beef that melts in your mouth. A chawanmushi with beef tongue, lily bulbs, and ginkgo nuts, topped with fragrant matsutake mushrooms from Yamagata. Matsutake mushrooms are apparently more expensive than matsutake mushrooms at 140,000 yen per kilogram. Beef tongue sashimi rolled with grated ponzu sauce, scallions, and chrysanthemum flowers. Sukiyaki with matsutake mushrooms and sirloin beef, with a great aroma of matsutake mushrooms. Water-boiled tripe and spring chrysanthemum. Grilled dishes include thinly sliced and thickly sliced beef tongue, special harami, kimchi, assorted grilled meats with tail cow and Japanese wagyu beef, including crimy, misuji, salad with new onions, ichibo, and lamp. Hormone, tripe, and shimacho. Sushi with sirloin beef and sea urchin. Curry and cold noodles for the closing dish. Dessert is a jelly of persimmons and pears, which goes well with shiso flowers and persimmons. The curry is spicy and the meat is tender and delicious.

This is a yakiniku restaurant in Kawaramachi, Kyoto ♬ It's a super popular restaurant! A fusion of Kyoto cuisine and yakiniku by the Kyoto kaiseki restaurant "Tomikojima Yamagishi" ♬ I had the privilege of participating in a private party here. Today's course consisted of exquisite cuts of meat and wine selected by the sommelier ♬ 1. Wagyu beef Yukhoe 2. Premium Yamato female beef marinated in cream Kimchi 3. Jou-Omi tongue 4. Jou-Omi harami and sagari with two types of salt 5. Small bowl of Wagyu sirloin beef toro with soup 6. Wagyu sirloin with grated yam and soup 7. Premium Yamato female beef kata with two types of sauce Jou-Omi sagari and harami with two types of sauce 8. Hormone Jou-Urute Wagyu heart and tsurami 9. Finale: Matsutake mushroom rice, shigure-don, and cold noodles 10. Today's dessert. The first dish was a sexy Yukhoe with a generous portion of thinly sliced meat for a single bite. The premium Yamato female beef marinated in cream was a rare cut that was enhanced by the marination. The Jou-Omi beef tongue, harami, and sagari were all delicious and showcased the quality of the meat. The tongue was a luxurious cut using only the "tongue base" part, which is the highest-grade part of the tongue. The harami and sagari were visually stunning and delicious. The meat is sourced from a supplier that specializes in these cuts and is vacuum-packed without water, enhancing the flavor. The Wagyu sirloin with grated yam was refreshing, and the sirloin was tender and flavorful. The Matsutake mushroom rice was a grand finale, using a large amount of Matsutake mushrooms sourced from Tomikojima Yamagishi. The rich flavor of the Matsutake mushrooms and the well-seasoned rice made for a delicious dish. The entire meal was a luxurious and unforgettable experience.

A gourmet friend sent a message on LINE. They are organizing a yu-shabrand and Omi beef yakiniku party at Yakiniku Yamachan, would you like to join? I don't really understand the words, but it sounds like an amazing party. I'm in. So, I visited Yakiniku Yamachan. When I entered, I saw a display of today's meats on the counter. It looked very impressive. There were four tongues lined up, which seemed amazing. The harami and sagari were also impressive! First, the young master at Yamachan explained the meats of the day. - Omi beef harami and sagari without water and vacuum sealing - Premium yu-shabrand harami and sagari - Matsutake mushrooms from Tomikoji Yamagishi - Premium Yamato beef shoulder (krimi and misuji) - Omi beef tongue without water - Premium yu-shabrand tongue - Omi beef, 30 months old, sirloin It was a lot of unfamiliar words, but the explanation was detailed. The party started with two types of red wine that cost 1800 yen per glass to go with the meat. The course price was 18500 yen. The course included: - Omi beef bite-sized yukke - Premium Yamato female beef krimi pickled with kimchi - Yu-shabrand Omi tongue - Yu-shabrand Omi harami, sagari with two types of salt - Omi sirloin beef toro rice bowl with soup - Omi sirloin beef tororo salad - Premium Yamato female beef kata with two types of sauce - Yu-shabrand Omi sagari, harami with two types of sauce, horumon yu - Omi heart - Yu-shabrand tsurami, matsutake rice - Matsutake rice bowl - Shiguredon - Cold noodles - Today's dessert Drinks included Asahi Super Dry, two types of pairing glass wines, Matsunotsukasa special junmai, and another pairing glass wine. The review of each dish was as follows: - Omi beef bite-sized yukke: The fatty texture melted in the mouth with a perfect balance of flavors. - Premium Yamato female beef krimi pickled with kimchi: The pickled krimi had a chewy texture and a rich umami flavor. - Yu-shabrand Omi tongue: The tender and fatty tongue was a standout. - Yu-shabrand Omi harami, sagari with salt: The harami and sagari were cooked to perfection and full of flavor. - Omi sirloin beef toro rice bowl with soup: The toro rice bowl was a luxurious treat. Each dish was savored and appreciated for its unique flavors and quality.