Located in the East Mountain area, known as the holy land of gourmet in Kyoto, on the first floor of THE JUNEI HOTEL KYOTO, is "Niku Kappo Futago". I was so impressed by a previous dining experience that I couldn't forget, so I visited for dinner to celebrate my birthday. The restaurant is elegantly decorated with a deep wooden interior, creating a sophisticated and high-quality atmosphere. The concept of the restaurant is to provide a refined dining experience for adults, focusing on high-quality ingredients such as Japanese beef sirloin and seared meat. The courses are designed to showcase the seasonal flavors, with each dish carefully prepared to bring out the best in the ingredients. The menu includes a variety of dishes such as Japanese beef fillet with sea urchin, simmered beef tongue and clams, and a special blend of rice with Japanese beef sukiyaki. The restaurant also takes strict measures to prevent the spread of infections, including temperature checks, hand sanitizing stations, and social distancing measures. The attentive service and exquisite dishes create a luxurious and unforgettable dining experience.

For the first time in a while, I had a meat kaiseki dinner in Kyoto. I enjoyed various cuts of beef called "ga" that were served little by little. I wanted to pair it with red wine, but they didn't have glass wine available, so I ended up ordering a highball instead.

I had passed by this street several times before, but I didn't notice this building. Recently, I had a banquet set up at this stylish restaurant located inside a new hotel. The course was all about meat, but it was stylishly prepared and I enjoyed it until the end without getting tired. It was my first time enjoying Kyoto meat so much. The meat had a strong sweetness. Each dish had different seasoning and cooking methods, which was great. Thank you for the meal.

Luxurious full course meal of meat! From start to finish, it was absolutely delicious. Perfect for a special occasion meal that can be enjoyed with both the eyes and the taste buds. The timing of the service and the pace of each table's meal seemed a bit off in the first half, perhaps the kitchen was not keeping up? Overall, I was satisfied. The meat and vegetables were cooked in various ways and were all delicious. I was especially impressed by the shiny and delicious blend rice cooked in the pot, I even had seconds! The first cup was sukiyaki meat, and the second cup was egg over rice, making it a truly happy meal ^^ The young staff members were a bit awkward in their service and seemed to lack understanding of the ingredients and billing, which was disappointing for a high-end restaurant, so I hope for improvement.

This is a restaurant located on the first floor of the Junehotel where I stayed for the fourth night. When using the accommodation plan with breakfast included, breakfast will be served here. The breakfast menu consists of only one option, a Japanese set meal. My husband, who prefers bread for breakfast, looked a bit dissatisfied. As soon as we were seated at our table, a small glass of orange juice and a set on a tray were brought to us. The breakfast was also served. It's not a buffet style, which is nice and calming. First, we had the orange juice. It tasted like commercially available 100% orange juice with a strong acidity. The tray was neatly divided, with main dishes such as grilled fish, thick fried tofu, and rolled omelette on the main plate. Side dishes like sesame tofu, yuba, and pickled vegetables were in small plates around the main plate. The presentation of the main dish felt a bit messy, with the dishes piled up too much on one plate, causing the flavors to mix. There were enough side dishes on the small plates, so I felt that the fish alone would have been sufficient. In addition, a beef soup for dipping (self-prepared shabu-shabu) and two pieces of bite-sized steak (freshly grilled) were brought later. Since this restaurant specializes in meat cuisine, I think these two dishes brought later are the highlights, but while enjoying them, I still felt that this hotel was more geared towards younger guests. The meat cuts were a bit hard for us in the morning, with too much fat, making it hard to eat in small amounts. If there were options for leaner cuts of meat, the impression might have been different. As I often enjoy delicious Japanese cuisine at restaurants when visiting Kyoto, having a Japanese breakfast at the hotel always leaves me feeling like, "Hmm..." Now, I will go back to the room, pack up, and move our belongings to the next accommodation early. Thank you for the meal.

On a regular night, visited after making a reservation. Located on the 1st floor of the Junehotel, there is no parking lot so you have to park at a nearby coin parking. There was only one other group of customers when we arrived. The set course menu here costs around 13,000 yen. The drinks are also quite expensive, even water and tea are charged separately so be aware of that. The food was fantastic. Various dishes were served, each with a small portion but of high quality. The meat was particularly delicious, with great seasoning. If you're a meat lover, it's worth splurging a bit to visit this place and you will definitely leave satisfied.

In Kyoto, Gion Miyoshi is famous for its meat kaiseki, but I found a place with better value, great service, private rooms, and delicious dishes. Starting with foie gras and fillet, followed by hassun, tail soup, sirloin steak, and shabu-shabu, everything was excellent. The rice was especially delicious. This course would cost double in Tokyo, but it was only 12,000 yen per person, which is quite reasonable. It was impressive to see the staff wearing gloves when serving the dishes, especially during the pandemic. The chef is said to be from Kitcho, and the quality of the food certainly lived up to that reputation. The only thing I wish for is more variety of Kyoto sake, as there were many different brands from around Japan. I would definitely like to visit again.

I had been curious about this restaurant since it opened, and finally got the chance to visit. This is a new style of meat cuisine at Futago, a well-known Osaka yakiniku and horumon restaurant, now located in Shinjuku, Kitashinchi, and here in Kyoto Shichijo. The restaurant is located on the first floor of THE JUNEI HOTEL KYOTO. Upon entering, you take off your shoes and there are tables in the front and private rooms in the back. The seating is limited, but the atmosphere is calm and relaxed, with a modern Japanese feel typical of Kyoto. I had been looking forward to this day ever since making the reservation. I opted for the "Omakase Course - Seasonal Delicacies and Wagyu" priced at 13,310 yen. We started with a toast of champagne, which was crisp and delicious. The meal began with a dish of foie gras and fillet in a small bowl, featuring a refreshing yuzu aroma and tasty Nara pickles. Next, we enjoyed a colorful assortment of Japanese beef dishes, including a variety of creative combinations. Each dish was meticulously prepared and presented with autumn decorations, making the dining experience delightful. The meal continued with a light and elegant matsutake mushroom chawanmushi, followed by a savory dish of Wagyu sirloin grilled in a hoba leaf with a creamy mushroom sauce. The highlight was the luxurious Wagyu rib roast shabu-shabu cooked in a beef bone broth, which was incredibly indulgent. The meal also included a refreshing dish of sea bream and seafood ravioli served on thinly sliced daikon radish. The climax of the meal was a special blend of rice and Wagyu beef tri-tip sukiyaki, cooked in a clay pot. The rice was so delicious that it almost outshone the meat, which was already superb. The meal ended with a delightful dessert of brulee and caramelized fruits, providing a warm and satisfying conclusion. Overall, the combination of meat and traditional Japanese flavors at Meat Kappo Futago at THE JUNEI HOTEL KYOTO was exceptional. I highly recommend this restaurant to anyone looking for a unique and delicious dining experience in Kyoto.

While strolling through the streets of Kyoto, after sightseeing and visiting temples, you can enjoy a delicious meal at Niku Wappo Futago, located next to THE JUNEI HOTEL KYOTO. It's a great place for both dining and staying overnight, as it's just a few minutes' walk from Shichijo Station in Kyoto. The restaurant has a lovely atmosphere where you take off your shoes before entering. They offer a special course menu, featuring dishes like foie gras, a colorful assortment of wagyu beef, matsutake mushroom chawanmushi, wagyu sirloin, wagyu rib roast shabu-shabu, and wagyu uchihira and seafood ravioli. The meal is a luxurious experience, with each dish showcasing delicate flavors typical of Kyoto cuisine. The rice, a special blend, is also exceptionally delicious. The meal concludes with a satisfying dessert. The service is excellent, making it a place worth visiting again. ▪️JUNEI HOTEL KYOTO 4-139 Honmachi, Higashiyama-ku, Kyoto City ☎️0755250052 ◼️Opening Hours: 17:00-22:00 (Last admission at 20:30)

Autumn always makes me want to go to Kyoto, so I was invited by a wonderful group of people to a wonderful restaurant called "Niku Kappo Futago THE JUNEI HOTEL KYOTO" located in THE JUNEI HOTEL KYOTO in Higashiyama, Kyoto. The nearest station is Kyoto Shichijo. This time, we had the "Wao and Autumn Special Course." From the moment we entered the restaurant, our excitement rose, and when we saw the menu, it rose even more. [Appetizer] Specialty dish: Upon opening the lid, we were greeted by Wao fillet and foie gras. It was fragrant and the yuzu added a nice touch. The fried green onions on top were stylish, and underneath was Nara pickles. The rich, melty fat, the sweetness of the Nara pickles, and the crispy green onions combined to create a peak of happiness in our mouths. [Appetizer Plate] Assorted Wagyu: As the name suggests, it was a plate of various types of meat. This one plate offered various ways to enjoy the meat, and we were completely satisfied. [Soup] Matsutake Mushroom Chawanmushi: The aroma was delightful from the moment it arrived. When we opened it, the fragrance got even better. The chawanmushi with a large matsutake mushroom and a silky smooth sauce was a treat for the taste buds. [Grilled Dish] Wao Sirloin in Hoba Leaf: The high-quality sirloin was delicious on its own, but when paired with shiromaitake, awabimaitake, and morel mushroom cream sauce, it created a luxurious and rich flavor that spread the taste of autumn in our mouths. [Hot Pot] Wagyu Rib Roast Shabu-Shabu in Beef Bone Broth: This was not your average shabu-shabu. Dipping the rib roast into the beef bone broth was a delightful experience. The marbled rib roast was tender and delicious. [Palette Cleanser] Wao Uchihira and Seafood Ravioli: This dish was a surprise with caviar, lobster, and scallops hidden under daikon. The combination was a delightful surprise that we savored. [Rice Dish] Special Blend Rice and Wagyu Tri-Tip Sukiyaki: The shiny, beautiful rice blended specifically for the meat was a perfect match for the wagyu sukiyaki. Each grain of rice was filled with happiness, and the sukiyaki was a divine experience. [Dessert] Maruju Creme Brulee and Fruits: Finally, we enjoyed creme brulee with fruits for a refreshing end to the meal. It was so amazing that I got carried away and wrote with high energy until the end. Thank you to those who read it all the way through!

After sightseeing in Kyoto, I recommend enjoying a delicious meal at Niku Kappo Futago THE JUNEI HOTEL KYOTO. It's conveniently located next to the hotel, making it easy to meet up with those staying there. Just a few minutes' walk from Kyoto Shichijo Station. Today, I had the special course featuring Wagyu and autumn flavors. The meal started with Wagyu Foie Gras, which was incredibly delicious. The colorful assortment of Wagyu meats was mouthwatering. The aroma of the Matsutake mushroom chawanmushi was irresistible. The Wagyu sirloin and rib roast shabu-shabu were amazing. The Wagyu Uchihira and seafood ravioli were a delightful treat. The rice was also exceptional, each grain bursting with flavor. The dessert was a perfect ending. This restaurant is highly recommended for meat lovers. Don't miss it! - JUNEI HOTEL KYOTO 4-139 Honmachi, Higashiyama-ku, Kyoto ☎️ 0755250052 ⏰ 17:00–22:00 (Last seating at 20:30) #meat #NikuKappo #NikuKappoFutago #Osaka #OsakaGourmet

The main dining at Junei Hotel Kyoto, where I am staying, is known for its delicious meat kaiseki cuisine. The bright restaurant is popular among female guests. It's not your typical yakiniku restaurant, as it is a traditional Japanese kaiseki restaurant located within the hotel. The appetizer already includes foie gras! The assorted plate includes vibrant cuts of wagyu beef. For grilled dishes, there is sirloin cooked in magnolia leaves, rib roast shabu-shabu, and a seafood dish for a palate cleanser. The freshly cooked rice perfectly complements the Sukiyaki made with marbled beef. The dessert consists of seasonal fruits and Kyoto-style matcha ice cream, making it a perfect meal.

I don't particularly like yakiniku, so when I go out to eat meat, I often choose teppanyaki steak. However, I wanted to try something different, so I chose the meat kappo restaurant Futago in Kyoto. The restaurant is located in a traditional townhouse hotel, and the atmosphere was very nice. We used a private room at the back of the restaurant. We were served various ways of eating meat, and I was quite satisfied to discover different ways of enjoying it. One of the highlights was the specialty dish of foie gras, wagyu fillet, fried leeks, and Nara pickles as an appetizer. While dishes like steak and foie gras Rossini are common in French cuisine, this dish was a unique Japanese twist with Nara pickles and leeks, creating a light yet flavorful combination of foie gras and meat. Among the menu options like sukiyaki, shabu-shabu, and charcoal-grilled dishes, I particularly enjoyed the sukiyaki. There is also a branch of the restaurant in Kitashinchi, so I would love to visit again.

On March 27th, The Junei Hotel Kyoto will have its grand opening in Nana-jyo, Kyoto. I'm so excited to try the course meal set up at the semi-private 4-person table at "Niku Wappo Futago" inside the hotel. The seasonal course (11,000 yen excluding tax and service charge) includes: - Appetizer: Specialty dish - Hassun: Assorted Wagyu beef - Owan: Wagyu beef tail and scallop stew - Yaki-mono: Grilled Wagyu beef tongue with kelp - Hashi-yasume: Seared Wagyu beef sirloin - Nabe-mono: Wagyu beef shabu-shabu - Sumibiyaki: Charcoal-grilled Wagyu beef sirloin - Kamameshi: Rice cooked in a pot - Dessert: White coffee pudding and seasonal fruits This course uses seasonal Kyoto vegetables and carefully selected rare cuts of Kagoshima black wagyu beef such as sirloin, tongue, fillet, and rib roast, prepared in various ways like yakiniku, shabu-shabu, and sukiyaki. The meat is cooked to perfection to bring out its best flavor. The restaurant has a calm atmosphere with a mix of traditional and modern Japanese elements. I can't wait to visit this place every month if the menu stays this good. Check out my Instagram @ginjirou.star.

I took her out to celebrate her birthday and it turned out to be a memorable birthday.