A special meat event was held. It was a gathering to enjoy the highest quality beef of the season, which was unexpectedly brought in due to the arrival of rare meat. Normally, wagyu beef costs around 3000 yen per portion, but this particular beef was priced at 15000 yen, as it was auctioned off to a well-known meat restaurant in Ginza or Gion. This time, we were fortunate enough to enjoy beef from the following producers at a discounted rate: 1. Matsusaka beef producer, Mr. Hata, 62 months old 2. Matsusaka beef producer, Mr. Hamaguchi, 33 months old We started with a Namul platter and then proceeded to compare and taste the following: - 33-month-old Matsusaka beef sirloin - 62-month-old special selection Matsusaka beef sirloin - 33-month-old Matsusaka beef ribeye - 62-month-old special selection Matsusaka beef ribeye These sirloin and ribeye cuts were meant for raw consumption, and we enjoyed them without any seasoning. We also had the pleasure of tasting the following: - Special Matsusaka beef yukhoe - Tongue slices - Tongue tip - Tongue middle, salt-grilled - Matsusaka beef ribeye - Special selection Matsusaka beef ribeye - Special selection Matsusaka beef shikinbo Although the meat was a bit tough, the flavor was rich. As a palate cleanser, we had jumbo shiitake mushrooms and grilled Matsusaka beef rump outside round. I tried my hand at grilling them, and it turned out decently. We also enjoyed the following: - Special selection Matsusaka beef ribeye - Special selection Matsusaka beef sirloin After finishing the Matsusaka beef tasting, the restaurant kindly served us Kyoto beef hormone. We savored a variety of hormone cuts, including shima-cho, heart, skirt, harami, liver, tripe, and tail. To end the meal, we had turnip and grated radish cold noodles with yuzu flavor, which was the best cold noodles I've ever had at a yakiniku restaurant. It was truly an exceptional dining experience.

The deliciousness of the meat is placed in absolute trust in the top-ranked Marutamachi's K-san. The rare cut of Matsusaka beef, Kaonomi, is sweet and rich. Fresh sashimi dipped in sweet soy sauce, served with truffle egg rice. Yukke bowl with grated yam and wasabi, tofu chige soup, everything was so delicious. The dessert of roasted green tea monaka and homemade rich pudding was also exquisite. Thank you for the amazing dinner.

I had the course meal. It came with rice and dessert, and it was very filling. All the meats were tender and delicious. And not to be outdone by the meats were the huge shiitake mushrooms from Tokushima Prefecture. They were very thick, juicy, and satisfying to eat.

The meat was very delicious! We ordered salted tongue, harami, loin, kimchi, and cucumber. The tongue was supposed to be flavored but it wasn't, so we added salt and enjoyed it. It was a different cut of tongue, thick with lots of chewing required. The harami and loin had a lot of marbling, making them tender and flavorful. We couldn't eat much due to the richness, but the taste was amazing. The vegetables were also good, especially the sweet and easy-to-eat kimchi. The staff seemed inexperienced, which might be a downside. Overall, we had a great time with just these three types of meat for two people.

I visited Yoshimi, a yakiniku restaurant in Marutamachi, Kyoto for the first time! It was conveniently located just a 2.3-minute walk from Jingu Marutamachi Station. I ordered the "Yoshimi Course" today, which costs 11,000 yen per person (drinks not included). The course included: - Tare Yukke: 1,309 yen - Upper Kalbi with salt and tare: 2,189 yen - Lean meat with salt and tare: 1,859 yen - Forgot the name of the third item - Special sirloin: 2,739 yen - Grilled vegetables - Egg rice with special eggs: 979 yen. I'm not sure if getting the course was a better deal, but the price was fair for the delicious meat I had. There were both table seats and private rooms available. Thank you for the delicious meal! It was really tasty!

A restaurant where it was difficult to get a reservation at GW, but managed to secure one. The atmosphere was calm, and ordering was done via a pad. The menu was simple but had a good selection of fresh ingredients. Ordered Yukke, thick-cut tongue, premium harami, premium loin, upper mino, lamp, and squid kimchi. All the meats were delicious. The roasted green tea ice cream monaka that came out at the end was a nice way to finish. Overall, it was a really good restaurant.

When it comes to yakiniku in Kyoto, Katsu is a popular restaurant known for its charming Kyoto-like atmosphere. They mainly offer a la carte menu with high-quality Kobe beef. The cost performance is good. The Parmesan cheese yukhoe and grated yam with sansho sauce yukhoe are visually beautiful and delicious. The numbness of the sansho pepper and the sticky texture of the grated yam complement the sweetness of the meat. The salt yukhoe with karasumi and caviar, beef rib meat sashimi, heart sashimi, and harami tataki are satisfying dishes. The thick-cut tongue is excellent with great marbling. The tendon and chicken breast are also recommended for their good balance of fatty and lean meat. The restaurant offers a variety of raw meat options, typical of Kyoto cuisine. The high-quality meat ensures a high level of satisfaction even for those familiar with yakiniku.

A yakiniku restaurant in Marutamachi. The atmosphere of the restaurant exudes a sense of luxury. While the focus is on the quality of the meat, both meat and offal are delicious. The grilled liver was exceptional. The prices are on the higher side for Marutamachi, but the quality justifies it. The negative point is that the draft beer is Suntory.

Once again, I was able to accompany my mentor. The location was a high-end restaurant in Marutamachi. They showed us a chunk of Kyoto beef sagari and harami right away. They said they would make the sagari into yukke for us. Exciting! The "Sagari Yukke" was coated in a sweet sauce, but the meat itself was just as sweet. It was tender and had a refreshing taste like lean meat. Delicious! The "Wagyu Toro Taku" was like the meat version of sushi toro taku with ichibo and pickled radish. A must-try for those who love Korean seaweed. A hand-rolled meat sushi was complete. Delicious! The "Choregi Salad with Leafy Greens and Aromatic Vegetables" had various aromatic vegetables that I like. It was very much to my taste. The "Kyoto Dance Corn" was a rare type of corn. The owner seemed to have been involved in the planning. It had a sugar content of 20.8 degrees and was incredibly sweet. Whether baked or eaten raw, it showed different aspects and left me satisfied. The luxurious 8-item platter of the day included "Thick-cut Tongue" from Angus that was surprisingly delicious. The "Ichibo" had an amazing sweetness in its marbling. The "Sagari" was irresistible. The "Sirloin" was tender with a delicious richness of fat. The "Lamp" had fine texture and was tender. The "Hiuchi" was similar to sirloin but even softer and I liked it. The "Harami" had an intense flavor. The "Kainomi" was the best of the belly cuts. "Sausage" and "Kimchi" were must-haves. The "Lemon Cold Noodles" were surprisingly delicious even for someone like me who is not a fan of lemon. The cold noodles from a yakiniku restaurant were amazing. The "Monaka Ice Cream" was just perfect for my taste. Thank you for the meal. I'll come back next time for the yukke bowl lunch.

The theme was to find a place where you can eat raw meat with gourmet friends during the day. I couldn't select a course online, so I called and the service was very good. The restaurant is a bit small, making it feel a bit hard to stay for a long time. I ordered the 3500 yen set meal. It was well put together and had a good amount of food. The seasoning of the salad was too salty, which was disappointing. The Yukhoe, which is their specialty, was fresh and delicious. The rice bowl also had a good taste of meat. However, it was a bit expensive. I was expecting a bit more for 3500 yen for lunch, so there was a gap there and my satisfaction level dropped. From a consumer's perspective, I wish they could lower the price of this lunch a bit and connect it to the evening menu.

We sat on the second floor. Since we visited during the pandemic, there were no other customers and it felt like a private dining experience. There are private rooms on the first floor and the second floor is spacious, so I recommend it. I only took a photo of the yukhoe (Korean beef tartare), but all the other meats were also delicious.

Kobe beef Kajitsu Gozen ¥3,500 Today we went to Kyoto for lunch! I made a reservation after finding this place online and it looked delicious. We arrived around 12 o'clock and were seated on the second floor with two other groups already there. Everyone seemed to be ordering the most popular Gozen set, so we decided to do the same. It was a bit of a luxurious lunch for us! After a while, our food arrived and it was quite a generous portion. The beef bowl was tender and there was so much meat on top that it was hard to find the rice underneath. The Yukke was also thickly sliced and the sweet and savory sauce complemented it perfectly! It was incredibly delicious! It seems a bit pricier for dinner, but I would love to come back at night next time! Thank you for the meal!

I went to a restaurant with my colleague where you can eat Kobe beef! We ordered a kimchi assortment, tomato salad, cucumber namul, eggplant namul, tongue salt misji, harami, and top kalbi, among other things. It was delicious, but nothing really stood out as exceptional. We also tried the fillet which cost 5000 yen for 100g, but it didn't leave a lasting impression. The eggplant namul tasted like mapo eggplant! The total bill came to around 13,000 yen per person, including service charge. I think it's a good place to visit for special occasions like anniversaries. Thank you for the meal.

I always worry if I need to pay a little more, but the quality of the meat is too good and the seasoning is a bit sweet, like Kansai style? Female-friendly? Well, it's just right for me, a Kansai woman. I like it. Not just the meat, but also the eggs, rice, pickles, and vegetables served as side dishes are all of very good quality. I like it. If the restaurant starts struggling and prices go up, I don't mind paying more as long as the quality of the meat remains the same.