The walls of the restaurant are adorned with signatures from the chefs of many famous establishments. Seeing their names reminds me that I haven't visited those places in a while, and I should go back. The red meat comes from purebred Tajima cows, 54 months old, raised in Okazaki Farm (Shiga Prefecture), while the horumon is sourced from Kamiya Shoten. First-time visitors will be swept away by the experience. Everyone says, "The meat at Pome doesn’t weigh heavily on the stomach." I’m thrilled to have received the Tabelog Award for 2025 and 2026. Unfortunately, we can’t receive a Michelin Guide award since we have a self-grilling style. Kyoto is referred to as "Keiraku." The seating consists of three counter seats for two and two tables for four. Today, I enjoyed a full bottle of sparkling wine and a highball. I also ordered several types of meat tonight. Today's menu included: - Fresh Sesame Salt Liver - Meat Taku: Seaweed-wrapped, long-term raised (over 50 months) Okazaki Farm beef - Namul - Kimchi - Tongue: Generous portions of tongue - Tsunami - Tongue Kalbi: Grilled to a crisp - Salt Horumon: Crunchy, Akasen, Omasum - Sagari: King oyster mushrooms - Kobu - Harami - Tecchan - Additional meats: Several varieties - Bibimbap It was a great meal today!
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