In Kansai, there is a rare opportunity to enjoy Tohoku's brand beef at a reasonable price. This restaurant offers courses featuring Sendai beef, Yamagata beef, and Yonezawa beef, as well as a hearty 2-pound L-bone steak made from domestic beef. The restaurant has a charming atmosphere in the historic district of Pontocho, which is exciting even before entering. The L-bone steak, weighing approximately 900g, is priced at 12,000 yen, which can be shared by three people for 4,000 yen each. The marbling of the beef is beautifully displayed, making it a satisfying and delicious choice. In addition to the steak, we also tried the 8,500 yen course featuring rare cuts of Sendai beef, including tongue, harami, and chateaubriand. The harami was thickly sliced with a generous amount of fat, resulting in a melt-in-your-mouth experience. The chateaubriand, a luxurious cut, was incredibly tender with a perfect balance of marbling. We also enjoyed the rare cut of Yamagata beef, known as kiri, served as grilled shabu-shabu with grated yam over rice. The meal also included Kyoto vegetables, grilled beef sushi, appetizers, and dessert, all for the price of 8,500 yen. The restaurant's location in Pontocho adds to its charm, making it a highly recommended spot for visitors exploring Kyoto.

This is a restaurant where you can enjoy carefully selected beef from Sendai and Yamagata. You enter the restaurant through a narrow alley with a torii gate. There are seats on the first and second floors, with the first floor having a counter where the staff will cook for you. If you want to take your time, you can cook your own meal on the second floor. We had a course meal this time. The grilled vegetables included Kyoto vegetables, which added a Kyoto touch. The Chateaubriand was thick but incredibly tender and delicious! The most delicious dish was the finishing sirloin! They quickly seared the sirloin, topped it with grated yam and egg yolk, and made it into a TKG dish which was amazing!

I made a reservation through Tabelog for an 8500 yen course for a regular night out. Upon arrival, I was seated and told that I only made a reservation for a table. When I mentioned the 8500 yen course reservation, I was asked to show proof in an email. After showing the reservation page on Tabelog, I was asked to show the email again. Despite the confusion, I was finally able to start the course. However, I was informed that it was a one-drink minimum when I ordered water. I ended up changing my order to beer. Throughout the night, there were various strange interactions and the service deteriorated as the restaurant got busier. Additional items I ordered never arrived, and the overall dining experience was ruined. Despite the high price, I expect better service. The taste of the food was average.

Enjoy Sendai beef and Yonezawa beef! A hidden gem yakiniku restaurant in Kyoto, just a short walk from Kawaramachi in Pontocho, where you can definitely taste delicious meat. The course includes: - Assorted appetizers - Meat sashimi - Meat sushi - Special tongue, harami, chateaubriand - Rare cuts, two types of sauce-grilled meat (ichibo, tomosankaku) - Shabu-shabu with sirloin at the end - Dessert. The special harami was made from the sagari of Sendai beef, and it was incredibly delicious. The fat was sweet but not overwhelming, and it paired perfectly with the negi-dare sauce. The chateaubriand was so tender, you could tell just by looking at it! It comes out as a large piece, so you slowly cook the outside to your liking. It was incredibly delicious. This course offers great value, so be sure to check it out! Follow my Instagram for more gourmet information: @misa_stagram_osaka.

Yakiniku Gokyo Pontocho Main Branch in Kyoto is a hidden gem yakiniku restaurant located in Pontocho, just a short distance from Kawaramachi. They offer delicious beef from Sendai and Yonezawa. The course menu includes a variety of dishes such as appetizers, beef sashimi, beef sushi, special cuts like tongue, harami, and chateaubriand, two types of rare cuts (ichibo and tomosankaku), shabu-shabu with sirloin, and dessert. The harami from Sendai beef was especially delicious, and the chateaubriand was incredibly tender. The course is a great deal with a satisfying lineup of dishes. Don't miss out on this amazing yakiniku experience in Kyoto!

One of the places in Kyoto's Gion district is "Pontocho," where the old-fashioned buildings lined up create a charming atmosphere that brings a sense of peace. In such a place, there is a restaurant called "Yakiniku Kappo Ushikyo Pontocho Betten." They specialize in tongue, harami, and chateaubriand of carefully selected Japanese beef such as Sendai beef, Yamagata beef, and Yonezawa beef. I visited this restaurant to try these exquisite brand beef selections. I ordered the 8,500 yen course featuring Tohoku brand beef and the impressive 2-pound steak (12,000 yen). The massive steak, weighing approximately 900g, has a visually stunning presentation that will leave you in awe. The thick steak is boldly grilled and cut into easy-to-eat pieces with scissors. The rich flavor of the meat, the intense taste of the lean meat, and the increasing umami of the fat as you chew make for a truly satisfying experience. Eating it with white rice was pure happiness. Since it's female beef, the marbling is very beautiful, and when shared among four people, it's quite reasonable at 3,000 yen per person. The 8,500 yen course is also luxurious, featuring Sendai beef harami, tongue, and chateaubriand, which are said to be the phantom of yakiniku and were incredibly delicious. The harami spreads a juicy umami, the tongue is tender and very juicy, and the chateaubriand melts in your mouth. It's a criminally delicious experience. The meal ended with Yamagata beef sirloin yakiniku featuring raw egg yolk and grated yam over rice, which was incredibly luxurious and delicious. In addition to this, there is a variety of dishes including Kyoto vegetables, kimchi, and namul platter, steamed pork, seared meat sushi, and Yamagata beef heart tataki, making it a meal full of volume. I had a thoroughly satisfying time from the taste, atmosphere, to the customer service. This stylish and sophisticated restaurant in Pontocho is definitely worth checking out. This is Hetare Samba Garasu, signing off - thank you very much. [Menu Ordered] - Second-floor limited: Yakiniku course featuring "phantom tongue, belly meat, and chateaubriand" with a box of Kyoto vegetables - 8,500 yen - Japanese beef bone-in L bone 2-pound steak - 12,000 yen.

The location is good as you can enter from both Kiyamachi and Pontocho sides. The pieces of meat are large so you have to cut them with scissors each time. Although everything is labeled as a "phantom" something, there isn't much of a premium feel since there are no regular options.

I often visit this place with my friends as it is easy to get to for yakiniku. We ordered the course for around 8000 yen, but ended up adding too much and spending around 15000 yen. Silly us. The menu included: domestic pork with skin, steamed kimchi, three kinds of Namul, Yamagata beef heart tataki, champion Yamagata beef Chateaubriand, champion Yonezawa beef sirloin, champion Yonezawa Ichibo, Sendai beef Harami, phantom tongue, Kyoto vegetables treasure chest, hatomaki brisket, zabuton, shabu dessert course, outside miso meat sushi, lamb shank, hatomaki sagari, Yonezawa beef kalbi, Yamagata sirloin, Yamagata shinshin, Yamagata kameno, Sendai beef Harami, meat sushi with triangular belly, meat sushi with tail ramen.

Located in Koyamachi, Yakiniku Kappo Ushikyo Sotomachi is a must-visit spot for enjoying Yonezawa, Yamagata, Sendai, and Champion beef. We chose Course 1, which allows you to savor the rare tongue, belly, and Chateaubriand along with a variety of Kyoto vegetables. From appetizers to sashimi to rare cuts of meat, this course offers a parade of delicious dishes. We also ordered extra servings of meat to fully indulge in the experience. It's not often you get to try such a variety of rare cuts from different beef brands! Make a reservation and go try it out for yourself.

The owner of a meat cutting cuisine restaurant wants to give back to customers, so now the course that was originally 10,000 yen is reduced to 7,000 yen, and it's so popular that they are continuing the offer. However, it is limited to 3 groups of 6 people per day, so reservations are necessary! The seasonal master's course for 7,000 yen includes: - Spring mountain vegetable ohitashi with salmon roe - Wagyu tartare with onion sauce - Assorted sashimi with Sendai beef - Grilled rare beef tongue with vegetables - Colorful Chorogi salad - Grilled rare harami with vegetables - Wagyu red rice cake with yuba sauce - Select rare cuts of beef with Kochujang sauce - Bamboo shoot and Kyoto fu two-color tango - Select Wagyu hormone liver - Master's sushi platter - Truffle salt and wasabi Chateaubriand - Famous sirloin grilled suki - Grateful yuzu sherbet. The reviewer's top 3 favorites were Chateaubriand, assorted sashimi & grilled suki, and thick-cut tongue & Wagyu tartare. The meat, mainly from Miyagi and Yamagata, was delicious, and the value for money was excellent. This course is so popular that it's worth fighting for a reservation! #Recommended gourmet by Yuichin.

I visit this place regularly. Last time I was on the second floor, but this time I sat at the counter. At the counter, you can enjoy a special course with a meat cooking style. Plus, it's limited to 3 groups of 6 people per day. Reservations are required!! (Reservations must be made for even numbers, 2, 4, or 6 people). Also, continuing from last month, this month you can enjoy the Mutsuki's Takumi course for 10,000 yen, now discounted to 7,000 yen. - Steamed pork yukhoe? Simply put, it's char siu. - Assorted 3 dishes: Chinese cabbage kimchi, spinach namul, carrot sweet vinegar, and assorted vegetables. Starting with vegetables made me hungrier as I ate. - Assorted 3 raw meats: Yonezawa beef misuji, Sendai beef harami, Sendai beef tongue core. Each meat had a lot of sweetness, especially the misuji which was my favorite. - Furofuki daikon with meat miso sauce: A slightly fatty sashimi came, so this was a nice break. Comforting. - Yonezawa beef kameno ko sashimi: This was a complimentary dish, but it was the most delicious today. It looks like lean meat, but it has a good amount of fat and is tender. Delicious as salt-grilled. - Sendai beef tongue: Crunchy and of premium quality. - Yonezawa beef ichibo roast beef: The chef's pride, vegetable dressing, goes perfectly with the roast beef. The roast beef, cooked moistly, is elegant and incredibly delicious. Salt-grilled. - Sendai beef harami: Cooked well. The more you cook it, the softer it becomes. Juicy. Salt-grilled. - Yonezawa beef kameno ko: Cooked the raw meat from earlier. It's lean, but it doesn't become tough. Tare-grilled. - Wagyu tomosankaku: Despite being thickly sliced, it has a lot of marbling. Surprisingly not heavy. Meat sushi. - Sendai beef sankaku bara nigiri with karasumi fragrant searing: Meltingly sweet meat. The saltiness of the karasumi acts as a substitute for soy sauce. Hormone. - Wagyu fat mino: It had a bit of a smell, but it was quite elastic. Refreshing. - Kujo green onion and mino salad: Chunky grilled meat. - The phantom Chateaubriand has arrived. A huge fillet. Enjoy the different textures with two different cuts. This is delicious. Finale. - Sirloin yakisuki with raw egg over rice: The lightly seared sirloin. This broth and rich egg were incredibly delicious. - Yuzu sherbet: A staple at yakiniku restaurants. With this quality of meat, 7,000 yen is amazing. Even 10,000 yen would feel cheap.

The owner of the meat cutting cuisine restaurant wants to give back to customers, so for a limited time, the course that was originally 10,000 yen is now 7,000 yen. However, it is limited to 3 groups of 6 people per day, so reservations are required! The seasonal master's course for 7,000 yen includes: Steamed pork yukhoe, Three kinds of assorted dishes, Today's carefully selected sashimi assortment, Bathed daikon with meat miso sauce, Phantom tongue with seasonal grilled vegetables, Yonezawa beef turtle, Wagyu roast beef with vegetable dressing, Select rare cuts, Wagyu nigiri with karasumi, Strictly selected Wagyu hormone, Nuta salad of mino and kujo negi, Phantom Chateaubriand Sendai beef, Sirloin grilled suki with egg over rice, and Dessert Yuzu sherbet. The reviewer highly recommends the thick-cut tongue and belly, Chateaubriand, and roast beef salad. The reviewer mentions that the quality of the meat, mainly Yonezawa beef and Sendai beef, was excellent and the cost-performance ratio was great. The reviewer suggests that this restaurant might become very popular and difficult to reserve in the future, so it's worth checking out.

I was disappointed after a long time at a restaurant I was really looking forward to. I had read articles by bloggers and was excited to try this place, but it turned out to be different from what I had expected. The "Takumi Course" had been reduced from 10,000 yen to 7,000 yen. The first thing I noticed was the lack of trust in the person grilling the food. They seemed inexperienced and unreliable. I wanted to use lemon with my salted tongue, but it wasn't placed on my plate and I wasn't told if I could take it, so it was taken away without a word. The bloggers had mentioned thick slices of salted tongue, but they were not available. The main highlight, the Chateaubriand, was too cold inside, tough to chew, and not impressive at all. Was this the fault of the grill chef? Was it because it was a special price at 7,000 yen? I learned that it's better to go to a regular yakiniku restaurant and cook and eat the meat the way you like. I had hoped for a special birthday dinner in Pontocho, but it turned out to be disappointing.

A friend said they wanted to eat yakiniku, so I made a reservation for the first time in about a year. We started with kimchi and namul. The pork with skin on was delicious, so we ordered a lot of it at the beginning. The thickly sliced tongue of Yamagata beef was cooked perfectly and had amazing texture. The harami of Sendai beef was also very good. We ordered four kinds of sashimi: harami of Sendai beef, senmai, ten'niku, and chateaubriand. The ten'niku was surprisingly the best. We also had thickly sliced chateaubriand, which was tender and flavorful. We enjoyed the thin-sliced tongue tsura for its texture. We ordered more tare and marbled meat. The tare on the thickly sliced tsura was interesting. The harami tare was good enough. The abushin had a thick cut. We also had loin, kalbi, and karubi. The tongue yukke with ikura was delicious. We enjoyed the high-quality meat sushi, including misuji, sankaku bara, and tonbi. The garlic fried rice in a hot stone pot was flavorful and satisfying. The spicy Morioka cold noodles were unique with a texture between pipin noodles and cold noodles. The noodles were short. Overall rating on Tabelog: 3.08

The owner wants to give back to customers, so now the course menu that was originally 10,000 yen is only 7,000 yen. The seasonal chef's course includes roast pork yukke-style with delicious Yamagata pork, a variety of 5 appetizers, matsutake mushroom soup, beef sashimi, a special tongue dish, a thick and tender harami, a salad with dressing, a unique reed breast thymus dish, a tail dish with a delightful texture, a rare meat sushi, a warm dish of Wagyu tendon stew, cold noodles, Chateaubriand with matsutake, grilled sukiyaki with egg over rice, and vanilla ice cream. The top 3 dishes are the special thick cut tongue and harami, grilled sukiyaki, and roast pork. The overall experience was excellent and the value for money was great. This is a hidden gem that might become difficult to book in the future, so it's worth checking out now. This is Yui's recommended gourmet spot, so give it a try!

I didn't know this, but only A5 grade beef can be called Sendai beef. So just by being Sendai beef, it's guaranteed to be A5. That means it's guaranteed to be incredibly delicious. The menu for the day included corn cold soup, raw beef, Sendai beef tongue somen, seared liver, thick and thin slices of Sendai beef tongue, hato-chimaki, misuji, chateaubriand, sagari, Yamagata beef small intestine, sirloin with egg over rice, and cold noodles. The meat had a supple texture and was truly delicious. When it comes to yakiniku, even if you go to 10 places, only about 1 place is really "delicious," right? Chateaubriand, misuji, sagari... all of them were really delicious, and it was a yakiniku that had the taste of meat that meat lovers would really enjoy.

Yakiniku Gyu-Kyo in Pontocho, Kyoto. Second visit. As always, the beef here is delicious. The female beef Chateaubriand for 1980 yen is too cheap... The restaurant is apparently in the red by offering it, so if you go to Gyu-Kyo, be sure to try the Chateaubriand. Menu items: - Corn cold soup with meat - Sendai beef tongue somen - Seared liver - Rare beef tongue (thick and thin slices) - Rare Sendai beef harami - Heart sushi roll - Misuji - Chateaubriand - Sagari - Yamagata beef small intestine "Hoso" - Sirloin rice bowl - Cold noodles Yakiniku Gyu-Kyo Pontocho Annex 199-6 Shimokawaramachi, Nakagyo-ku, Kyoto, RINSEN AVENUE Building 1-2F Phone: 050-5597-8024 Closed on Mondays

Luxurious meal in Kyoto. I wanted to try the Chateaubriand I saw on Instagram, so I went to a yakiniku restaurant in Pontocho. It is located on Kiyamachi Street, parallel to Takase River, just south of the intersection with Takoyakushi Street. It is right in front of Tassei Garden Huurick Kyoto, a renovated elementary school. This restaurant is operated by a meat wholesale company and offers rare cuts of award-winning beef such as Sendai beef and Yamagata beef. When you hear about Kyoto, you might think the prices are about 20% higher than Osaka, but this place is a great deal. As it is a direct-operated store, I was a bit skeptical about the quality of the food, but they asked for my preferences in advance and the staff at the counter on the first floor served us with great care, cooking the yakiniku for us. We had reserved the exclusive "Takumi" course, limited to 3 groups of 2 people each per day, to enjoy rare cuts of Sendai beef and Yamagata beef. Here is what we had: - Grilled Giaru, also known as Akasen, a type of hormone, seasoned with chojang sauce. - Beef sinew, served with plum paste and grated yam. - White cabbage kimchi and komatsuna namul. - Chorogi salad and meat appetizers. - Various cuts of beef including heavenly tongue core, heavenly Sendai beef harami, and Yamagata beef ichibo. - Yakiniku starting with heavenly tongue core, heavenly Sendai beef harami, and Yamagata beef ichibo. - Tempura made with yang, a rare part of the stomach. - More yakiniku with Sendai beef hatomaki and Miyazawa beef Chateaubriand. - Finally, grilled Sendai beef sirloin. The highlight was definitely the Miyazawa beef Chateaubriand, a luxurious cut of meat that was tender and flavorful. It was a truly indulgent and satisfying dining experience.

I came to Ushikyo's villa, located a little off the bustling streets of Shijo Kawaramachi! To cut to the chase, the taste, service, and atmosphere were all the best I've experienced in all the yakiniku restaurants I've been to. The VIP seats on the first floor have staff grilling the meat right in front of you, with only three pairs of two allowed per day for the course. The standout was the Shabu Blanc of Yonezawa beef, thick and full of flavor without any greasiness. It's the pinnacle of fillet meat, with only about 3% available per cow, and being a direct meat shop, they can serve it so fresh. Next, the mythical Tan Shintan with marbling, made from Sendai beef, was incredibly luxurious. The mythical Sendai beef Harami and Sendai beef sirloin were also delicious. The Harami was incredibly tender and flavorful, while the sirloin was thinly sliced and not heavy on the fat, especially when mixed with egg. Sendai beef is quite rare in Kansai, so it was a great find. Other luxurious and delicious items included rare horumon tempura and red meat sushi made from Ichibo. It was truly the best! The service was also impressive, as they changed the menu when I mentioned I didn't like liver. I'll definitely recommend this place to my friends! Thank you for the feast! I'll be back again!

Opened in September 2019 in Kawaramachi, Kyoto, "Yakiniku Kappo Gyukyo Pontocho Annex" is a must-visit restaurant. The company originally started as a meat wholesaler, so the quality of the meat is exceptional. Surprisingly, the prices are very reasonable. It is recommended to make a reservation in advance. The restaurant is located about 4 minutes from Kawaramachi Station and Gion Shijo Station. It is tucked away in a narrow alley. There are seats on the first and second floors, with counter seats on the first floor where you can enjoy the live grilling experience. We ordered the "Master's Omakase Course" (10,000 yen), but there are other options available such as "Harami All-You-Can-Eat Course" (6,800 yen), "Tongue All-You-Can-Eat Course" (6,800 yen), "Chateaubriand Course" (8,500 yen), and "WEB Reservation Limited Course" (5,000 yen). The course included various dishes such as Posam, Kimchi Namul, Cholegi Salad, Grilled Liver, Tongue, Miyazawa Beef Temari Sushi, Tempura, Sankaku Bara, Tomo Sankaku, Sirloin Hand-Rolled Sushi, Harami, Sagari, Tecchan, Nikomi Udon, Chateaubriand, and Sirloin. The quality and quantity of the food were impressive, especially considering the price. The restaurant offers a wide variety of rare cuts of meat, making it a great dining experience. I will definitely make a reservation to visit again!

"Yakiniku Wakou Gyu Kyo Sotomachi Branch" This day was a dinner that also served as a small meeting. It's the "Yakiniku Wakou Gyu Kyo Sotomachi Branch" in Sotomachi. You can enter from both sides of Sotomachi and Kiyamachi, but entering from Sotomachi side, you'll see a Torii gate similar to Fushimi Inari, which is a nice touch. The interior of the restaurant has a chic atmosphere with indirect lighting. It's a two-story building with a counter, sunken hearths, and private rooms. Of course, ventilation is also well-maintained. I was seated in the VIP seat at the back of the first floor. It's great to see the meat being cut in front of you and grilled over Binchotan charcoal. The restaurant is originally a company that wholesales meat nationwide, so the quality of the meat is quite high. They serve Yonezawa beef, Sendai beef, and more! The "Takumi's Chef's Course" costs 10,000 yen, but currently, for the first three groups, it's discounted to 7,000 yen! This is a chance not to be missed. Service charge is 1,000 yen. The high quality of the meat and the extra touch of a yakiniku restaurant. It's a sure bet. You can enjoy it with vinegar-based dipping sauce, miso sauce, green onion and wasabi, sansho pepper salt, rock salt, and ponzu. They will teach you the recommended ways to eat as you go along. Homemade Bossam - Homemade Bossam with a vinegar-based Cho Jang sauce. The green onion and wasabi are irresistible. Served with kimchi and namul for a little break. The kimchi with a balance of sourness and sweetness. Grilled Meat Whitefish - A dish served as an appetizer, costs an additional 1,000 yen. The whitefish is a part that corresponds to the thymus. The texture is interesting. It's impressive to have rare parts like this. Chorogi Salad - Another dish to take a break with. Liver Tartare - Lightly seared and seasoned with sesame oil. It's good even when eaten raw. Grilled Tongue - Grilled with ginger, garlic, and soy sauce. Delicious. Yonezawa Beef Hand-rolled Sushi - It's rare to see meat sushi made with this level of meat. Hormone Tempura Skewers - Mino and Hachinosu parts. Crunchy and flavorful. It was my first time trying it, but it was delicious. Sendai Beef Tongue - Moving on to charcoal-grilled meat. A simple but surefire thin-sliced tongue. Sendai Beef Harami and Sagari - Harami has the same amount of fat as sirloin. Sagari has an amazing tenderness. Yonezawa Beef Triangle Belly - Simply melts in your mouth. Sendai Beef Tomosankaku - Very fatty, dipped in vinegar-based sauce. Ponzu with green onion and wasabi. Despite being a lean cut, it's incredibly juicy. By the way, the green onion and wasabi are so delicious that they go well with drinks on their own. Sirloin Hand-rolled Sushi - Another luxurious meat sushi. Tetchan - A wonderful tetchan. The miso sauce is irresistible. Chateaubriand - The main dish is Chateaubriand. The marbling on the cross-section is beautiful. It's grilled over charcoal and then cut into bite-sized pieces. When you take a bite, there's no resistance, and your teeth sink in effortlessly. The taste is beyond just "tender." I've eaten Chateaubriand in various price ranges, but the deliciousness was shocking. Meat Absorption Udon - For the finishing touch, we had beef tendon simmered udon. The beef tendon is full of flavor. Sirloin Sukiyaki - Another dish for the finishing touch. A large piece of sirloin grilled and served shabu-shabu style. Topped with grated yam and egg yolk for a TKG dish. It melts... Ah, happiness. Lastly, we had ice cream. It's a recommended restaurant for when you want to treat yourself to good meat!食べログレビュワーページhttp://tabelog.com/rvwr/mach/デートのお店はここからどうぞ！https://kudokimeshi.com/ブログhttp://mach-no-osusume.com旧ブログhttp://osusume-gohan-mach.blog.so-net.ne.jp/Facebookページhttps://www.facebook.com/osusume.gohan.machインスタグラムやってます！#マッハのオススメごはんですよ(adsbygoogle=window.adsbygoogle||[]).push({});にほんブログ村